Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies
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Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Peanut Butter Sandwich Cookies
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Sounds really good, and easy with minimal ingredients. On my to cook list.
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Servings Prep Time
6 sandwich cookies 10 minutes
Cook Time
12 minutes
Ingredients
For the Cookies
For the Filling
Servings: sandwich cookies
Instructions
  1. Preheat your oven to 180 C. Line a baking sheet with parchment paper.
  2. In a mixing bowl, add the sugar and egg and mix until creamy using an electric mixer. Add the peanut butter and mix together well.
  3. Form 1 inch balls of dough, a small ice cream scoop would be ideal, or just use two spoons. Place on the parchment paper, goal is 12 balls.
  4. Slightly flatten each ball with the back of a fork, then again at a 90 degree angle to make the crisscross pattern.
  5. Bake for 12 minutes, remove and let cool for 1-2 minutes on the sheet.
  6. Make the filling by adding the butter and peanut butter to a mixing bowl and beat with a electric mixer until smooth, slowly add in the powdered sugar and beat until smooth. Mix in the milk 1 tablespoon at a time to achieve the desired consistency.
  7. Spread a tablespoon of filling on the bottom side of a cookie, top with another cookie, bottom side on the filling. Repeat for the remaining cookies, serve.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Fish Stew with Ginger & Tomatoes

Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Fish Stew with Ginger & Tomatoes
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Sounds wonderful. On my to cook list for sure.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  2. Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  3. Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  4. Sprinkle with parsley, serve.
Recipe Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.

This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.

Pea Salad II

Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Pea Salad II
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Sounds good, I will be getting some frozen peas next time I go up to the city. On my to prepare list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
16 servings 15 minutes
Servings Prep Time
16 servings 15 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl mix everything together except the peas. When mixed, add the peas and stir to coat them.
  2. Cover and refrigerate for at least 3 hours or more before serving. Leftovers can be kept covered in the fridge for several days.
Recipe Notes

Low cost.

Shortcut: Seasoned Salt.

Provided courtesy of good friend, Stephen Connell.
United States.

Graham Crackers

Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Graham Crackers
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This sounds interesting. In the province where I live, these crackers are not available here. On my to cook list.
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Servings Prep Time
48 2 inch squares 2 hours or more
Cook Time
12-25 minutes
Ingredients
Topping, Optional
Servings: 2 inch squares
Instructions
  1. Add the flour, brown sugar, baking soda, and salt in a mixing bowl, and mix together. Cut in the butter with a pastry cutter or large sturdy fork, until the mixture is the consistency of coarse meal.
  2. In a small bowl, whisk together the honey, milk, and vanilla extract, then add to the flour mixture and mix until the dough comes together into a sticky and very soft ball.
  3. Place a sheet of plastic wrap on the counter and dust with flour, turn out the dough onto the plastic wrap and pat into a rectangle about 1 inch thick. Wrap in the plastic then place in the fridge for at least 2 hours or even overnight is fine.
  4. When you are ready to roll out the crackers, make the Topping by just mixing those two ingredients in a small bowl, set aside.
  5. Preheat your oven to 180 C. Line a baking sheet or two with parchment paper. If you have two racks in your oven, position one to lower and one to higher and use two sheets. If only one rack, then just use the center rack.
  6. Remove the dough from the fridge, cut in half and and return one half to the fridge. Lightly flour your work surface and unwrap and place the dough on the floured surface.
  7. Lightly flour the top, roll out to 1/8 inch thick, by rolling out to a larger rectangle or square. Cut into 2 inch squares with a pastry cutter wheel.
  8. Place the squares on a baking sheet, sprinkle with topping if desired, refrigerate for about 30 to 45 minutes to firm up the crackers. Repeat the rolling and chilling with the other half of dough.
  9. Make some holes in the crackers for decoration just prior to baking, about 9 even spaced holes using the flat end of a wood skewer.
  10. If using two racks and two sheets, place both sheets in the oven and bake for 15-25 minutes, swapping the top and bottom sheets half way through cooking if using two sheets, until browned and slightly firm to the touch.
  11. Remove from the oven and allow to cool, now you have graham crackers.
Recipe Notes

Low cost.

Adapted from an internet recipe.

English Muffins (Bread Machine)

English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
English Muffins (Bread Machine)
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This is a recipe to prepare the dough in the bread machine, then remove, cut, and cook the muffins in a pan on the stove top.
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Servings Prep Time
8-10 English muffins 1-2 hours
Cook Time
5-7 minutes
Ingredients
For Bread Machine
Needed for Work Surface
Servings: English muffins
Instructions
  1. Add the For Bread Machine ingredients to your bread machine in the order listed, start the Dough cycle on the machine.
  2. When the cycle is finished, spread some cornmeal on your work surface, turn out dough onto the work surface. Pat the dough out to about 1/2 inch thickness, a little less is ok.
  3. Turn the dough over so both sides get coated with cornmeal. Using a cutter, cut into rounds (a cutter the size of a tuna can would be good.
  4. Sprinkle some cornmeal on a baking sheet and place the rounds on that, cover with a towel and let rise for 20-30 minutes.
  5. Heat a dry cast iron pan on low heat, when hot, cook the muffins for about 5 to minutes on each side, they should be golden brown on the bottom when you turn them.
  6. Remove from the pan and split part way through with a fork. Can be used right away served warm, toasted, or even frozen for later use and reheated in a microwave or toaster.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cucumber Salad II

Cucumber Salad II
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Rating: 5
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Cucumber Salad II
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This is another version of a cucumber salad, and it really good. Use of a mandolin is recommended to give you very thin slices. Made this on 28 Oct 2017, wonderful salad!
Servings Prep Time
2-4 servings 5 minutes
Servings Prep Time
2-4 servings 5 minutes
Ingredients
Servings: servings
Instructions
  1. In a measuring cup, add the vinegar, water, sugar, salt, and pepper, and mix together (see, instead of using another bowl to mix everything, you just saved yourself from washing another item). Pour the mixture into a small container. I used a plastic box.
  2. I used my mandolin placed right on the box with the liquid. I used 4 small cucumbers as shown. Or you can just slice with a knife and add the cucumber slices to the liquid and mix.
  3. Cover and place in the fridge for at least 3 hours to chill and blend the flavors.
  4. When ready to serve, drain the cucumbers, sprinkle on some chopped dill and mix in, serve as a side dish.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Condensed Cream of Asparagus Soup

Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Condensed Cream of Asparagus Soup
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I have never seen this variety of condensed soup in Thailand, at least where I live, so here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Asparagus Soup.
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Servings Prep Time
1 can 5 minutes
Cook Time
7 minutes
Ingredients
Servings: can
Instructions
  1. Place chopped and blanched asparagus and oil into a 2 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  2. Add remaining ingredients and whisk until smooth.
  3. Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Recipe Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1 1/4 cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.

Used in Recipes Listed on this Site:
Crab Bisque.

Adapted from an internet recipe.

Chicken Curry II

Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Chicken Curry II
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This sounds very good, and will give me a chance to test out a new bottle of curry powder I recently bought. This is Indian curry powder (yellow), not Thai curry. On my to cook list.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. After the chicken is sliced into strips, about 1/4 inch thick or so, spread them out and sprinkle with about 3/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1 teaspoon of curry powder, mix together.
  2. Using a large non stick pan, heat 1 1/2 tablespoons of oil on medium high heat, when hot but not smoking, add the chicken in a single layer and cook, stirring often to just lightly brown them, no need to cook all the way through, about 3 minutes. Remove from the pan and set aside.
  3. Reduce the heat on the pan to medium and add the rest of the oil, and the onion and cook until softened and translucent, then stir in the garlic, ginger, and remaining curry powder and cook until fragrant, maybe a minute or so, stir often.
  4. Whisk the cornstarch, sugar, and a pinch of salt into the broth then add the broth to the pan, bring to a boil then reduce to a simmer until the sauce is thickened, about 5 minutes. Return the chicken to the pan along with the peas and simmer until the chicken is cooked through, takes just a few minutes.
  5. Remove the pan from the heat, stir in the yogurt and cilantro, taste and adjust seasoning with salt and pepper if desired.
  6. Serve with steamed rice.
Recipe Notes

Figure about 70 Baht for the chicken. For 4 servings, this is about 52 cents per serving.

Variants: Replace the chicken with beef or large prawn.

Provided courtesy of good friend, Stephen Connell.
United States.

Indonesian Style Prawn & Quail Egg Curry

Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Indonesian Style Prawn & Quail Egg Curry
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This sounds really good, I like a good curry, prawn, and quail eggs, sounds like a win win to me. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large non stick pan on medium heat a splash of olive oil, then add the onion, garlic, and ginger, cook until onion is soft but not brown, then add the chili, fish sauce, and lemongrass, cook, stirring for a minute or two, then add the coconut milk, stock, sugar, and stir.
  2. Bring the mixture to a gentle boil and reduce to medium heat, let mixture reduce by about 40%. Once reduced, stir in the prawn and Bok Choi.
  3. Stir gently until the prawn is cooked through and pink, and the Bok Choi is wilted. Maybe 2-3 minutes. Taste the sauce and adjust seasoning to taste.
  4. Stir in the quail eggs, allow to warm for a minute or two, then pour into a serving bowl, garnish with spring onion, with rice on the side.
Recipe Notes

I will price this when I buy some large prawn here in the village. This is probably Fair priced.

Shortcut: Perfect Hard Boiled Quail Eggs.

Adapted from an internet recipe.

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)

Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Braised Shrimp & Quail Eggs (Tôm Kho Trứng Cút)
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This is a Vietnamese dish and sounds delicious. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 40 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Prepare the cleaned shrimp by placing in a bowl and sprinkling on the salt and pepper, mix together and let sit for 30 minutes in the fridge.
  2. Now for this step, annatto seed oil (provides the red/orange color and mild taste) was stated, I have never seen that here, so improvising this: heat 2-3 tablespoons of cooking oil in a pan (wok preferred or a wok-pan, which is my preference) and to the oil add just a tiny pinch of turmeric and paprika, that should provide the color but not change the flavor of the dish.
  3. When the oil is hot, add the onion and stir fry until it is fragrant, then add the shrimp and stir fry 3-4 minutes, season with the fish sauce, sugar, and coconut water, stir well to combine. Cook until it reaches a boil then reduce the heat to a low simmer and continue for 5 more minutes, stirring often.
  4. Add the quail eggs and gently stir those in and continue to cook to heat those through, stir often. Watch the liquid level, if nearly dry, add just a bit more hot water, maybe a tablespoon or two. If you would like a little spiciness, add a bit of chili powder and stir that in.
  5. Continue cooking until the sauce is thick, stirring often, remove from heat.
  6. Plate with cooked rice on the side and garnish with chopped spring onion and coriander.
Recipe Notes

Go with about 75 Baht for the shrimp, the quail eggs are local bough so about 15 Baht for those, for 2 servings, this is about $1.33 per serving.

Shortcut: Perfect Hard Boiled Quail Eggs.

Provided by Vietnamese Food and the link to this recipe is here.
Vietnam.