My Pasta Salad
My Pasta Salad
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Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
My Pasta Salad
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Rating: 5
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Salad bars in Thailand often have hard boiled quail eggs as a choice. I used to get just a bowl of quail eggs and Bleu cheese dressing as my salad, and my daughter and I gobbled these up. So I figured I would take this a step further and make a pasta salad with quail eggs and other salad fixings along with Bleu cheese dressing. I made this on 14 July 2018, and absolutely delicious. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Servings Prep Time
8 servings 30 minutes
Passive Time
2-3 hours
Ingredients
Servings: servings
Instructions
  1. Cook pasta of your choice in a pot of boiling salted water. When tender, drain and run under cold water to stop the cooking process then drain well again and place in a large mixing bowl. I used a mix of spirals and elbows.
  2. Prepare the quail eggs, either using fresh eggs, which is what I do, or use canned eggs. I use 25 fresh eggs which is comparable to canned, which is 23-25 eggs. For canned, just open and drain. For fresh eggs, hard boil them and peel.
  3. Dice the peppers and onion and place in the mixing bowl with the pasta. These are on top of the pasta.
  4. Mix together the pasta, peppers, and onion.
  5. Slice the olives and add to the pasta, gently mix those in. I do this is steps so as not to break up any of the ingredients.
  6. Add the chickpeas and eggs.
  7. Gently mix those into the pasta, then add the dressing, start with 1 cup and gently mix that in, then add 1/2 cup at a time for the consistency you want, the goal is everything coated well but not dripping in dressing.
  8. Cover and place in the fridge until chilled. Serve with any main dish of your choice.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

My own creation.
Thailand.

Sausage Salad II
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Sausage Salad II
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This is a Thai spicy sausage salad based on pork sausage, specifically, Vietnamese sausage, aka, Cha Lue or Cha Hue for the pepper variety. On my to cook list. Keep in mind, the number of Bird's Eye chilies will determine how spicy you would like this.
Servings Prep Time
2 servings 10 minutes
Servings Prep Time
2 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. For the Vietnamese sausage, which is a pork sausage that is already cooked and found in the refrigerator section of grocery stores, the name is Cha Lua for the regular flavor. This is the Moo Dee brand (moo = pig, dee = good). Similar brands will close to what this looks like, grocery stores have all the Vietnamese sausage together as well.
  2. This is the Cha Hue variety, which is heavy with cracked black pepper and garlic. When looking for this in the store, the pepper is clearly seen in the sausage, and more than likely, there is a picture of black pepper on the package. This is also the Moo Dee brand. I prefer this variety due to the pepper.
  3. Unwrap the sausage and slice into about 1/4 inch thick slices, place on a serving plate.
  4. To a mixing bowl, add the garlic, onion, chilies, lemon or lime juice, and the fish sauce and mix together well.
  5. Pour over the sausage and garnish with mint and coriander leaves.
  6. Serve as a side dish to any Thai meal or as an appetizer.
Recipe Notes

Low cost.

This recipe for Spicy Home Made Sausage Salad is adapted from Appon's Thai Food.

Okra with Tomatoes
Okra with Tomatoes
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Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Okra with Tomatoes
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Rating: 5
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Sounds like a good alternative from fried okra. I made this on 16 July 2018 and is perfect as written, with my wife doing the final taste test. She simple added a pinch of chicken stock powder, the in was perfect, and I wrote that step in as well. This is a keeper.
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Servings Prep Time
2-3 servings 15 minutes
Cook Time
15-20 minutes
Ingredients
Servings: servings
Instructions
  1. Garlic and okra prepped, I took the photo early before I had the onion prepped.
  2. Heat the oil in a large non stick pan, when hot, add the garlic and stir fry until fragrant, 1-2 minutes.
  3. Add the okra and onion and season with salt and pepper as desired. Cook stirring often until the okra is tender and bright green, about 10-12 minutes.
  4. Add the tomatoes, oyster sauce, and mushroom sauce and cook until tender and nearly bursting, about 2-3 minutes. Stir in a pinch of chicken stock powder and taste, adjust with oyster or mushroom sauce.
  5. Serve as a side dish with any meal.
Recipe Notes

Low cost.

Variants: 1. Add some sliced fresh mushrooms. 2. Season with additional spices such as ground cumin or garam masala (1/4 teaspoon or so). 3. Add chopped bacon. 4. Add a slice bell pepper.

Adapted from an internet recipe.

Cinnamon & Star Anise Pork Chops
Cinnamon & Star Anise Pork Chops
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The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches then, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Cinnamon & Star Anise Pork Chops
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Rating: 5
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The flavors are wonderful and is a good change from regular pork chops. This is a Thai recipe for pork chops that poaches then, which is a fancy word for simmering. I made this on 16 July 2018, and this is a keeper!
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Servings Prep Time
3 servings 10 minutes
Cook Time Passive Time
1 hour 3-12 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the salt, sugar, onion, garlic, white pepper, and soy sauces. I used two thin pieces of cinnamon.
  2. Rinse the pork chops. This photo shows how the pork chops can vary.
  3. You can tenderize if you like with a mallet or needle tenderizer. Add the chops to a sturdy zip lock bag. I use a needle tenderizer, both sides, not to tenderize the meat but to allow the marinade to soak into the meat.
  4. Add the remaining liquid mix and the star anise and cinnamon to the zip lock bag, squish the chops around, mindful of the where the bones are next to the bag. Remove as much as air as you can from the bag and zip close. Place the bag in the fridge for at least 3 hours but overnight is recommended. For 3-6 hours, flip the bag once an hour.
  5. Place the chops and the marinade in a pot,
  6. Add water to just cover the chops. Bring to a boil then reduce to a low boil, and let the chops cook until the liquid is reduced by half and the chops are tender.
  7. Remove the chops to a dish with a slotted spoon leaving the liquid in the pot.
  8. Mix together the cornstarch and 2 tablespoons of water to make a slurry. Whisk the slurry into the liquid while the pot is on medium heat, whisk or stir for several minutes to slightly thicken the sauce. Remove the star anise and cinnamon sticks.
  9. Serve the chops with rice on the side and spoon the sauce over the chops.
Recipe Notes

I will price this when I get pork chops again in the city, I will say low price now.

This recipe for Cinnamon & Star Anise Pork Chop is adapted from Appon's Thai Food.

Asadong Pork Giniling with Quail Eggs & Mushrooms
Asadong Pork Giniling with Quail Eggs & Mushrooms
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Asadong Pork Giniling with Quail Eggs & Mushrooms
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Rating: 5
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This is a Filipino dish and struck my interest as a main dish with the use of ground pork. This is delicious, I made this on 17 July 2018, mad exactly as written, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Servings Prep Time
3 servings 15 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. If using fresh quail eggs, hard boil, peel, and place in a dish and set aside. If using canned eggs, just drain and rinse then place in a bowl and set aside.
  2. In a wok or large non stick pan, heat a splash of oil, when hot, add the garlic and onion. Saute until the onion is soft.
  3. Add the pork, chopping up and turn with your spatula and cook until no longer pink and browned a bit, it gets cooked more later.
  4. Add the mushrooms, sauces, star anise, stock, and sugar, mix and bring to a boil, then reduce to a simmer. Add cover and simmer for 15 minutes.
  5. Stir in the cornstarch slurry and the eggs, simmer until the sauce thickens as you desire. Season with salt and pepper as desired.
  6. When the sauce has thickened, taste and season as desired with salt and pepper as you desire, stir in the spring onion.
  7. Serve with a side of fresh cooked rice.
Recipe Notes

Ground pork at Tesco will cost about 50 Baht/500 grams, if you want to control the fat, grind your own but that will affect the price. For 3 servings (not including the eggs as there is a large shift from the price from local vendor to Tesco, for 3 servings, this is about 52 cents per serving, slightly more with the eggs, but well under $1, always go with a local vendor.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Asadong Pork Giniling with Quail Egg and Mushroom is courtesy of Ang Sarap.

Beef & Bean Casserole
Beef & Bean Casserole
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This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Beef & Bean Casserole
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This sounds like a really good casserole, quick and easy to make. And as a bonus, a cornbread topping. On my to cook list. The time for prep or cook does not include the time to cook the pinto beans. This is a 3 step process, 1. cook beans, 2. prepare other items on stove top in a pot, 3. bake in the oven. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
30-40 minutes
Ingredients
Servings: servings
Instructions
  1. First order of business, need to get those pinto beans cooked, use what ever method you prefer, stove top, slow cooker, or my preferred way is the pressure cooker. Drain and set the beans aside.
  2. Preheat your oven to 200 C (400 F).
  3. In a large pot, cook the ground beef, onion, and garlic, break up the beef as you cook, when browned and cooked through, drain the fat then add the cooked beans, jalapeno, tomato and tomato sauce, and mix together.
  4. Pour mixture into a heat proof baking dish and spread out evenly. I will guess a 7x11 or 9x13, and I will clarify this when I make it.
  5. Mix together the Jiffy mix, egg, and milk, pour over the meat and bean mixture.
  6. Bake for about 15 to 20 minutes or until the cornbread is lightly browned.
  7. Serve. I would serve this with mashed potatoes or a nice green salad.
Recipe Notes

Low cost.

Shortcuts: Pressure Cooked Pinto Beans, Jiffy Corn Muffin Mix, Tomato Sauce.

Adapted from an internet recipe.

Cheeseburger Casserole
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Cheeseburger Casserole
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This sounds good, uses ground chicken as the meat instead of beef. And in keeping with the spirit of fresh, I am going to write this to use more fresh and less canned items. On my to cook list for sure.
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Servings Prep Time
6-8 servings 20 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F). If not using a 12 inch heatproof pan, lightly grease a 9x13 baking dish. (I will verify the dish size when I make this.)
  2. In a large pot of salted boiling water, cook the pasta until just tender, drain and set aside.
  3. While waiting on the pasta to cook, heat a large non stick pan on medium heat, add the oil. When hot, add the onion and cook until softened, then add the garlic and cook until fragrant, about 1 minute.
  4. Add the chicken and steak seasoning, stir and cook until the chicken until browned, it cooks further in the oven. Drain any liquids from the pan.
  5. To the pan add the tomatoes, tomato paste, mustard, and dill relish. Simmer for a few minutes then turn off the heat. Stir in the pasta and stir to coat well.
  6. If using a oven proof pan, smooth out the mixture and add the shredded cheese evenly on the the top, place in the oven and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  7. If using a baking dish, transfer the pasta mixture to a 9x13 baking dish, spread out evenly and add the shredded cheese evenly on the top and bake for 20-25 minutes or until the mixture bubbles and the cheese melted in.
  8. Sprinkle with diced tomatoes and salt and pepper as desired and serve.
Recipe Notes

Low cost.

Variant: 1. Use ground turkey in place of ground chicken.

Adapted from an internet recipe.

Slow Cooker Breakfast Casserole II
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Slow Cooker Breakfast Casserole II
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This sounds like a great breakfast casserole, this use stale bread (think just cubed and toasted dry, instead of hash browns, so good, on my to cook list. Remember, breakfast dishes always make great dinner dishes as well. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Servings Prep Time
6-8 servings 10 minutes
Cook Time
6-7 hours
Ingredients
Servings: servings
Instructions
  1. Cook the breakfast sausage in a non stick pan until cooked through and fat drained.
  2. Grease with butter your slow cooker insert, bottom and sides.
  3. Crack the eggs into a large mixing bowl, whisk until well mixed and frothy is ok. Add the milk and mustard, and season with salt and pepper as desired, whisk to combine.
  4. Place the cubed dried bread in an even layer in your slow cooker, then add the sausage, cheese, onion, and bell pepper.
  5. Pour in the eggs, push down the other ingredients as needed.
  6. Cover and set your slow cooker to Low setting for 6 to 7 hours. Check at 5 hours to be on the safe side, the dish is done when the eggs are set and the top is golden brown.
  7. Spoon into bowls and ad some nice toast and you have a meal, regardless of the time of day.
Recipe Notes

Low cost.

Shortcut: Breakfast Sausage.

Adapted from an internet recipe.

Fajita Peppers
Fajita Peppers
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Fajita Peppers
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Rating: 5
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I have some bell peppers I need to put to good use so I thought up this idea last night, basically stir frying the chicken, onion, and bell pepper tops with fajita seasoning and stuffing into bell peppers with cheese and baking. I made this on 26 Apr 2018 and they are very good! Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Servings Prep Time
4 servings 1-24 hours
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
To Marinate the Chicken
  1. Cut the chicken breasts into 4 strips lengthwise, then cut each strip into 1 inch pieces, i.e., bite size 🙂
  2. Place the chicken, olive oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 hour or even overnight to marinate.
To Prepare
  1. Cut the tops off the yellow and red bell peppers and empty out the seeds and remove the membranes as well. Place peppers in an 8x8 baking dish.
  2. Preheat your oven to 180 C (350 F). Remove the stems from the tops and dice the tops. Dice the entire green bell pepper.
  3. Drain off any liquid from the marinated chicken. Heat a large non stick pan with a splash of olive oil, when hot, add the sliced onion and the diced peppers, when starting to soften, add the drained chicken. Cook until the chicken is cooked on the outside and the onion and bell pepper is softened (the chicken cooks more in the oven).
  4. Fill each bell pepper halfway with the chicken mixture, then add some shredded cheese, then top that and fill the peppers to the top, be generous and spoon some extra chicken on the top to round them off. Sprinkle with a bit more cheese.
  5. Add about 1/2 inch water to the baking dish, cover with foil and bake for 30 minutes. Remove foil and continue to bake until the cheese is just starting to brown up, about 10 to 15 minutes.
  6. Remove from oven and serve with your favorite vegetable side dish or a salad. Enjoy.
Recipe Notes

Chicken breasts will cost about 30 Baht/500 grams. The peppers are about 40 Baht for 2, so 5 peppers would be about 90 Baht. For 4 servings, this is about 94 cents per serving.

Shortcut: Fajita Seasoning Mix.

My own creation, Lee Thayer.
Thailand.

Tuna & Rice
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Tuna & Rice
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To me this sounds good, I will have to give this a try. Simple ingredients. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large sauce pan, when hot, add the onion and cook until softened, stirring often. When the onion is soft and translucent, add the rice and stir to coat with the oil and cook until the rice grains have a glassy look.
  2. Add the stock, stir then cover and bring to a boil, reduce heat to low and cook 10 minutes.
  3. Stir in the peas and corn, cover and cook another 10 minutes. Remove from heat and leave the pot covered to stand for 5 minutes.
  4. Open and drain the canned tuna and place in a small bowl and flake with a fork. If using fresh cooked tuna, you will need 1 to 1/2 cups.
  5. Gently stir the parsley into the rice, then the tuna, serve.
Recipe Notes

Low cost.

Shortcut: Fresh Tuna.

Variant: 1. Use a mix of peas and corn, peas, corn, and carrots, or go all out and a mix of peas, carrots, corn, and green beans.

Adapted from an internet recipe.