Italian Pasta Salad
Italian Pasta Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Italian Pasta Salad
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a base recipe that you can tailor every time you make this so it is never the same. This is a make ahead salad, meaning you make this the day before, then chill it overnight, allowing the flavors to blend. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Servings Prep Time
6 servings 20-30 minutes
Cook Time
15 minutes
Ingredients
Customize the Salad with:
Servings: servings
Instructions
  1. Cook the pasta in a pot of boiling, salted water, until tender. Over cooked by a minute or two is preferred. For pasta salads, just tender pasta is not desired, since the pasta is not being cooked further in a sauce, you want well cooked pasta. Drain the pasta and rinse under cold water to stop the cooking process. Place the pasta in a large mixing bowl.
  2. While the pasta is cooking, mix together the vinegar and sugar.
  3. Add the vinegar mixture and Italian seasoning to the pasta and mix well to coat all the pasta and distribute the seasoning. Let the pasta cool.
  4. Once the pasta is cooled, mix in the onion and olives and mix well.
  5. Cover and place in the fridge overnight.
  6. Now the base recipe is ready. This can be served as is, or dressed up as you desire. Add any of the Customize ingredients as you desire to change this salad each time you make it.
Recipe Notes

The base recipe is low cost, depending on other added items, that will increase the per serving, but certainly not over $1 per serving 🙂

Adapted from an internet recipe.

Refrigerator Cookies
Refrigerator Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Refrigerator Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This comes from a good friend and they sound delicious! I have not had refrigerator cookies in many many years. On my to cook list for sure. These can be tailored in many ways to make them different each time.
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Prep Time
20 minutes
Cook Time Passive Time
10 minutes 2 hours
Ingredients
Servings:
Instructions
  1. Cream together the butter and sugar, then add the vanilla, egg, and milk. Mix well.
  2. Stir in the flour until well combined, then mix in the nuts if using those.
  3. Shape the dough into logs and roll in wax/parchment paper. Place in the fridge for 2 hours.
  4. Preheat your oven to 180 C (350 F). Line a baking sheet with parchment paper.
  5. Unwrap the logs and slice thinly and place on the baking sheet.
  6. Bake for 10 minutes or until the edges are golden brown. Let cool for 5 minutes, transfer to a wire rack to cool fully.
To Decorate - Optional
  1. 1. Feel free to dip half of each cookie in melted chocolate and let cool completely. 2 Dip half in melted chocolate then add colorful sprinkles or dots, chopped nuts, shredded coconut, etc. and let cool completely. 3. Drizzle the top with melted chocolate, making patterns, etc, adding sprinkles, etc. and allow to cool completely.
Recipe Notes

Low cost.

Recipe provided by good friend, Patti Stone.
United States.

Norwegian Pepper Cookies
Norwegian Pepper Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Norwegian Pepper Cookies
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
As the name suggests, this is Norwegian in origin, and I will give them credit, I would have never thought to use black pepper in a cookie, but they did, and it sounds good. This is also a non egg recipe. On my to cook list.
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Servings Prep Time
30 cookies 15 minutes
Cook Time Passive Time
6-8 minutes 2-3 hours
Ingredients
Servings: cookies
Instructions
  1. In a mixing bowl, cream together the butter and sugar until light and fluffy. Mix in the cream then mix in the baking soda and a little water, no more than 2 tablespoons (I will verify this).
  2. In another bowl, sift together the flour, cinnamon, pepper, cardamom, and baking powder.
  3. Mix the flour mixture with the wet mixture until a nice dough is formed.
  4. Wrap the dough plastic wrap, tightly, into a log shape about 2 1/2 inches in diameter. Place the dough in the fridge to chill (I will verify the time for this).
  5. Preheat your oven to 190 C (375 F). Lightly grease a baking sheet with butter, or line with parchment paper. Remove and unwrap the dough, slice into thin rounds and place on the baking sheet.
  6. Bake for 6 to 8 minutes. Let cookies cool on a wire rack.
  7. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Cinnamon Egg Soup
Cinnamon Egg Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Cinnamon Egg Soup
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an off the beaten path Thai soup side dish or with rice for a main dish. If you are not a fan of cinnamon, you may want to give this dish a pass. I loved seasoned or flavored hard boiled eggs so this is on my to cook list for sure.
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
40-50 minutes
Ingredients
Servings: servings
Instructions
  1. Using a mortar and pestle, pound the garlic, peppercorns, and coriander together.
  2. In a medium small pot, add the water, the 1 cup and the 2 tablespoons, and the chicken stock cube. Turn on the heat to medium high and let the water and stock come to a boil.
  3. While the water is heating, heat a non stick pan with the oil, when hot, add the mixture from the mortar and fry until the garlic is softened.
  4. Add the soy sauces, salt, and sugar and stir into the mixture.
  5. Add the eggs to the pan, and just stir fry for a minute or two to take on some intense flavor and then remove from heat.
  6. Use a slotted spoon and transfer the eggs to the pot of boiling chicken stock, and pour in the contents of the pan.
  7. Cut the tofu into bite size pieces and add to the pot.
  8. Bring to a gentle boil and hold that for 10 minutes, reduce to a low simmer for 30 minutes. Remove from heat and allow to cool a few minutes.
  9. Serve as a side of 2 eggs and tofu with any Thai dish or as a main when served with rice as a side.
Recipe Notes

Low cost.

This recipe for Cinnamon Soup with Egg is adapted from Appon's Thai Food.

Wide Rice Noodles with Pork Gravy (ราดหน้า)
Wide Rice Noodles with Pork Gravy (ราดหน้า)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Wide Rice Noodles with Pork Gravy (ราดหน้า)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a Thai dish with origins in China. This is a delicious meal with many variations. Salted soy beans are key in this, so do not omit those or the taste will not be the same. Rad Nah is the base, for this dish here, this recipe is called Rad Nah Moo (moo meaning pork).
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Separate the noodles into strips and microwave for 1-2 minutes.
  2. Heat 2 tablespoons of oil in a non stick pan on medium heat, when hot, add the noodles and dark soy sauce. Stir fry to coat all the noodles until the sauce coats all the noodles. Remove the noodles and set aside. Wipe out the pan.
  3. Add another 2 tablespoons of oil to the pan, When hot, add the garlic and fry for 1-2 minutes until fragrant, then add the pork and stir fry.
  4. When the pork is starting to change color, add the light soy sauce, seasoning sauce (Maggi), oyster sauce, and sugar.
  5. Stir fry until the pork is nearly cooked through, add the water and bring to a boil.
  6. Stir in the salted soy beans and allow the mixture to come to a boil again.
  7. Add the broccoli and stir in. In a small bowl, mix together the corn starch with 3 tablespoons of water to make a slurry and mix until dissolved.
  8. Stir the slurry into the pan and stir until thickened, if not thick enough, sprinkle in some corn starch and stir in, if the gravy is too thick, sprinkle in some water and stir in. When the gravy is bubbling and thickened to your liking, remove from heat.
  9. To serve, place some noodles on a plate and ladle on the gravy with a good amount of broccoli and pork. Sprinkle on some black pepper to taste, enjoy.
Recipe Notes

The pork loin will cost about 60 Baht/500 grams. For 4 servings, this is about 46 cents per serving.

Adapted from an internet recipe.

Mushroom Spring Rolls
Mushroom Spring Rolls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Mushroom Spring Rolls
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds delicious. Making spring rolls seems tricky but it is so easy. These are Spring Rolls, Chinese in origin, spring roll wrappers fry up crispy. Egg Rolls are American in origin and are a thicker, chewier wrapper. On my to cook list. I will verify how many spring rolls, wrappers, are needed when I make these. And I will have step by step photos to show you how to assemble these.
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Prep Time
10 minutes
Cook Time Passive Time
3-4 minutes 30 minutes
Ingredients
Servings:
Instructions
  1. For the mushrooms and the shrimp, you can either use a knife to mince the stems, caps, and shrimp or just run them through a meat grinder if you have one, using the coarse plate, aka, the wagon wheel, you can mince the mushrooms and shrimp at the same time with the grinder.
  2. Prepare the chilies, garlic, and basil.
  3. Heat the oil in a non stick pan, when hot, add the chilies and garlic, stir fry for a minute, then add the shrimp, mushrooms, sauces, sugar, and basil. Stir fry for 1-2 minutes. Remove to a plate to cool to room temp.
  4. To assemble the spring rolls, first we need to make the glue to seal the edge of the pastry. Mix together the water and corn starch in a small bowl, set that aside but close to where you will be working.
  5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Very important, place a damp towel on the unused sheets, if the sheets dry out they are hard to pull apart and will tear. (This is where two people is very handy, one to pull the the pastry apart and the other rolling the spring rolls.)
  6. Place a tablespoon or so of filling near the corner closest to you.
  7. Fold the bottom (the corner closest to you) up over the filling.
  8. Tightly roll, the filling will spread some, that is fine. When the roll is in the widest part of the pastry (left and right corners will be on the sides of the roll) fold each side towards the center. The roll should be about 5 inches long, and should look like an open envelope.
  9. Continue to roll, and when there is just a pointy section at the end away from you, use your finger and apply some of the cornstarch slurry you made just a few minutes ago to the edges of the pointy section (just like sealing an envelope), continue to roll and seal the edge, and just pat that seam down with your fingers. There, you just made a spring roll.
  10. Repeat until you have either used all the filling or all the pastry sheets.
  11. To fry these, heat about 1 inch of oil in a pot. When hot, add 4-5 spring rolls at a time and fry, turn often, until golden brown, These cook fast so keep an eye on them. Remove to paper towels to drain and fry the remaining rolls.
  12. Let cool for a few minutes then serve hot as is or serve with a dipping sauce of your choice. My Sweet & Sour Sauce is listed as a shortcut in the Recipe Notes section.
Recipe Notes

Low cost.

Shortcut: Sweet & Sour Dipping Sauce.

Variant: 1. Bake instead of fry, place on a rack on a baking sheet, spray with oil all sides, bake in a 200 C (400 F) oven until golden brown.

This recipe for Mushroom Parcels is adapted from Appon's Thai Food.

Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Spicy Caramelized Quail Eggs (Khai Luk Khoei)
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is Thai in nature and is a variant of Son-in-Law Eggs (Khai Luk Khoei). The recipe is from a Thai person but omits the tamarind and shallot oil. This sounds good and is a nice way to prepare quail eggs. On my to cook list. This recipes assumes you have hard boiled or canned eggs available. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Servings Prep Time
2 servings 15 minutes
Cook Time
10-15 minutes
Ingredients
Servings: servings
Instructions
  1. For the quail eggs, you can use fresh or canned, a shortcut for perfect hard boiled quail eggs is in the Recipe Notes section. If using canned eggs, and there is nothing wrong with that, just drain the eggs needed and refrigerate the rest.
  2. Once you have the hard boiled quail eggs sorted out, fresh and peeled or canned, cut each in half lengthwise.
  3. Heat a non stick pan to medium heat with about 3/4 inch of cooking oil, when hot, add the egg halves, fry until lightly browned on both sides, remove the eggs to a serving plate.
  4. Pour out all but 1 tablespoon of oil, easy way is to pour out all hot oil into a jar and add 1 tablespoon of oil back to the pan.
  5. Heat the oil and when hot, add the chilies and garlic, and cook until fragrant, about 1 minute. Turn the heat down to medium.
  6. Add the soy sauce, fish sauce, sugar, and vinegar and cook, stirring, until the sugar caramelizes and the sauce thickens and turns brown.
  7. Pour sauce over the eggs, sprinkle with the onion and coriander, serve, and enjoy.
Recipe Notes

Low cost.

Shortcut: Perfect Hard Boiled Quail Eggs.

This recipe for Spicy Caramelized Eggs is adapted from Appon's Thai Food.

Cinnamon & Star Anise Pork Chops
Cinnamon & Star Anise Pork Chops
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
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.

Steamed Egg with Dried Shrimp & Mushrooms
Steamed Egg with Dried Shrimp & Mushrooms
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Steamed Egg with Dried Shrimp & Mushrooms
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is an upgraded version of the classic Chinese steamed egg (水蒸蛋) from a good friend, and sounds very good.
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. In a mixing bowl, add the eggs and water and mix well.
  2. Add the shrimp if using, the carrot, and mushrooms and mix those in. Pour the mixture into two small heatproof dishes.
  3. Place the dishes in a steamer (your preferred preference for steaming) and bring up the heat to high. When the water is boiling, steam covered for 7-8 minutes or until the egg is set. Remove the cover and steam for an additional 1-2 minutes.
  4. Carefully remove the dishes, add a dash or two of sesame oil to each dish and sprinkle with the sliced spring onion.
  5. Serve and enjoy. This can be a nice breakfast, a light lunch, or a light dinner with rice on the side.
Recipe Notes

Low cost.

Inspired by the recipe Steamed Egg with Dried Shrimp and Mushroom from Spice the Plate.

Sticky Mushrooms & Oysters
Sticky Mushrooms & Oysters
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Sticky Mushrooms & Oysters
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
Excellent dish that goes together quickly. Perfect use for oyster meat, and you can use any fresh mushrooms you prefer.
Servings
4-6 servings
Servings
4-6 servings
Ingredients
Servings: servings
Instructions
  1. Mix together the rice flour, corn starch and water to make a slurry. Set aside.
  2. Place the well drained oyster meat in a mixing bowl. Add the eggs and mix together well.
  3. Mushrooms, coriander, and garlic all prepped. I used 75 grams of Shiitake mushrooms, stems removed and sliced, and coriander in place of the spring onion.
  4. Heat the oil in a large non stick pan then add the garlic and fry until fragrant, about 1-2 minutes.
  5. To the pan, add the mushrooms and oysters and stir in the flour slurry, stir to remove any lumps.
  6. When the mixture is lump free, add the soy sauce, sugar, white pepper, and spring onions, cook, stirring often, for about 30 seconds to a minute. Remove from heat.
  7. Serve with rice on the side.
Recipe Notes

I buy oysters from local fishermen for 50 Baht/pint. This is low cost. If sourcing from Tesco, you might be over $1 per serving. I will verify the Tesco cost.

This recipe for Sticky Mushrooms & Oysters is adapted from Appon's Thai Food.