Lentils in Tomato Sauce (Pressure Cooker)
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Lentils in Tomato Sauce (Pressure Cooker)
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Sounds good, and this will be a first for me as I don't ever recall eating lentils. On my to cook list. This is for a stove top pressure cooker that is 6 quarts or larger. Follow your pressure cooker safety instructions at all times.
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Heat your pressure cooker with a splash of oil and when hot, add the onion, celery, and bell pepper, cook until softened, stirring often.
  2. Add the tomatoes and mix well, then add the salt, pepper, and curry powder and mix together.
  3. Add the water and lentils, mix and scrape the bottom of the pot to loosen any cooked on bits.
  4. Now add the lid and lock into place, add the weight (jiggler), turn heat up to high and when the jiggler starts venting pressure and turning (hence the name jiggler, as it jiggles while doing this), start your timer for 10 minutes and reduce the heat to low or medium to maintain the venting of pressure.
  5. When 10 minutes have passed, turn off the heat and move the cooker to an unused burn and allow the pressure to vent naturally.
  6. When the cooker gives you indication that zero pressure inside the vessel, remove the weight, then open and remove the lid.
  7. This can be served as a side dish or as main, and as I understand it, a common way is served on top of polenta.
Recipe Notes

I will price this when I can locate lentils. I have lentils on hand that was sent to me from the states, so I will be trying this recipe. I will say Fair price for now.

Variant: 1. Add 500 grams (1 lb) of sliced smoked sausage, like Kielbasa, cook and brown that when you cook the onion and bell pepper, then follow the rest of the instructions, the cook time on pressure does not change.

Adapted from an internet recipe.

Pastalaya
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Pastalaya
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This sounds really good, the pasta version of Jambalaya but is pasta based and not rice based. Lot of ingredients but this goes together quickly.
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time
35-40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pot with the oil, when hot, add the sausage and cook until the sausage is good and browned, maybe 5 minutes.
  2. Add the garlic, cook, and stir for about a minute until the garlic is fragrant, then add the bell pepper, onion, and celery and cook, stirring often until softened.
  3. Add the can of tomatoes, creole seasoning, oregano, paprika, thyme, black pepper to taste, and then the water and broth. Add the pasta, and stir everything together. Bring to boiling then reduce to low, cover and simmer for 10-15 minutes until the pasta is tender. Stir often to keep the pasta from sticking. If the mixture seems to be too soup, leave the pot uncovered for the last few minutes of simmering.
  4. When the pasta is cooked and tender and has a consistency you like, remove from heat. Stir in the cream, parsley, and spring onion (reserving just a bit of parsley and spring onion for garnish if desired).
  5. Serve.
Recipe Notes

I will price this when I get smoked sausage again from Makro, for now I will said Fair priced.

Adapted from an internet recipe.

Hamburger Noodle Supper
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Hamburger Noodle Supper
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This sounds good for a quick dinner, and can be tailored endless ways, consider this just a base recipe. On my to cook list.
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large skillet on medium heat and add the ground beef, breaking it up with the spatula, and cook until no longer pink then drain.
  2. While the beef is cooking, heat a sauce pan with the beef stock and when boiling, add the ramen without the seasoning pack, and cook until tender, drain and set aside.
  3. To the beef, place on low heat add the vegetables and mix in the two seasoning packs as well.
  4. When the ramen is done, drain, then add to the beef mixture. Mix and heat until everything is heated through.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Use ground pork and pork flavored ramen. 2. Use egg noodles in place of ramen. 3. Use fresh cooked corn and diced carrots. 4. Add onion and garlic powder when cooking the beef or fresh diced and minced. 5. Add fresh blanched broccoli.

Adapted from an internet recipe.

Chicken & Dressing II (Slow Cooker)
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing II (Slow Cooker)
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ For those that would not like to heat up their kitchen this is the Slow Cooker version of this recipe. There is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Mix together the soup and water and pour into your slow cooker. Lay the chicken breast in the cooker.
  2. Place a slice of Swiss cheese on each chicken breast.
  3. Add the dry stuffing mix covering the entire pot.
  4. Cover and set the cooker to High setting and cook for 4 hours without removing the lid.
  5. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Chicken & Dressing I
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Chicken & Dressing I
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Now depending on where you are from, you could call this Chicken & Stuffing πŸ˜‰ This sounds really good, and there is two very easy shortcuts you can make to reduce the use of processed items. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Servings Prep Time
4 servings 5 minutes
Cook Time
1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C (350 F).
  2. Mix together the soup and water and pour into a 9x13 baking dish. Lay the chicken breast in the dish.
  3. Place a slice of Swiss cheese on each chicken breast.
  4. Add the dry stuffing mix covering the entire dish.
  5. Cover the dish with foil and bake for 50 minutes to 1 1/2 hours.
  6. Serve.
Recipe Notes

Not sure home many chicken breasts are in a kilo so I will price this when I buy 4 of them. If making the shortcuts, this is certainly Low cost.

Shortcuts: Condensed Cream of Chicken Soup, Stove Top Stuffing.

Variants: 1. Add frozen peas, corn, or carrots to the soup mix. 2. Combination of cream of chicken and cream of mushroom soup, or a combination of cream of chicken and cream of celery soup.

Adapted from an internet recipe.

Fresh Beets (Pressure Cooker)
Fresh Beets (Pressure Cooker)
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Fresh Beets (Pressure Cooker)
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I really like beets but they can take some time just boiling on the stove top, so here is a way to reduce time, have more flavorful and nutritious beets, and reduce the amount of energy used, which for me is propane. I use a large 9 quart stove top pressure cooker and will use the steamer tray as well. Follow all safety precautions for your pressure cooker.
Prep Time
5 minutes
Cook Time
8-15 minutes
Prep Time
5 minutes
Cook Time
8-15 minutes
Ingredients
Servings:
Instructions
  1. The amount of water used is not increased with more beets, the main thing to keep in mind is do not fill the cooker more than 2/3 full.
  2. Wash the beets but do not peel them, if they have greens attached, cut them off about an inch from the beet. I buy beets at Tesco and have weighed them at 145 to 250 grams (5 to 9 ounces) each. These would be considered medium to large.
  3. Place the steamer tray in the cooker, add the water, and add the beets.
  4. Add the cover and lock in place, place weight on top. Bring up the pot on high heat until the jiggler (the weight) starts to move and vent pressure, then lower the temp to low or medium low to maintain the jiggler movement and pressure venting. Now start timing for 12 minutes. If using small beets, time for 8 minutes.
  5. When the time has passed, turn off the heat and move the pot to an unused burner and allow the pressure to release naturally.
  6. Open, remove beets (the beets should be able to be easily pierced with a fork), allow to cool, then peel and slice or dice as desired for what ever dish you are adding them to or for a simple side dish.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Pho Ga, Vietnamese Chicken Noodle Soup (Pressure Cooker)
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This sounds good, and fast and is a Vietnamese soup modified to use a pressure cooker. You will make the broth and cook the chicken at the same time in your pressure cooker. Rice noodles are prepared separately along with any of the toppings you desire, and that can be done while the chicken is cooking.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
13 minutes
Ingredients
For the Chicken and Broth
To Serve
Servings: servings
Instructions
  1. Heat the oil in your pressure cooker, until just starting to smoke, place the onions cut side down along with the ginger. Leave the top off the pressure cooker for this. Cook without moving for 5 minutes or until charred.
  2. To the pot, now add the water, and remaining Chicken and Broth ingredients. Stir, then cover and lock the lid, bring to pressure on high heat, when the jiggler is moving and venting pressure, turn heat down to maintain jiggler movement and start timing for 8 minutes.
  3. When the 8 minutes have passed, turn off the heat and move the pressure cooker to an unused burner and allow to release pressure naturally. This can take 10 to 20 minutes.
  4. When it is safe and no pressure remains in the cooker, open and using tongs or a slotted spoon, remove the chicken legs to a plate.
  5. Place a strainer on another pot and pour the broth through the strainer, discard the contents of the strainer. Use a spoon and ladle off any foam on the broth. Taste and adjust the fish sauce and or sugar as desired.
  6. While the chicken and broth were cooking, prep all of the To Serve items, basically just chopping, and cooking the rice noodles.
  7. To serve, place a serving of cooked rice noodles in a serving bowl, add a chicken leg or two then some sliced onion and spring onion. Ladle the hot broth into the bowl, and let people add their own toppings, such as mixed herbs, chilies, lime juice, sauces, and sprouts. Enjoy.
Recipe Notes

I will price this when I get chicken legs again, for now I will say low cost.

Adapted from an internet recipe.

One Pot Spaghetti
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
One Pot Spaghetti
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This sounds really good, and easy, and less clean up after. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
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. In a large pot on medium heat, add a splash of olive oil and when hot, add the beef, onion, and garlic. Cook and break up the beef until the beef is cooked through. Drain the fat.
  2. Now add the water, tomato sauce, diced tomatoes, Italian seasoning, salt, and sugar. Bring the pot to a boil and add the spaghetti. then reduce to a simmer. Stir often and simmer until the spaghetti is tender, about 15 minutes.
  3. Stir in the Parmesan cheese and parsley, serve and enjoy.
Recipe Notes

The beef will cost about 120 Baht for 500 grams. For 4 servings, this is about 94 cents per serving.

Shortcuts: Italian Seasoning, Tomato Sauce.

Adapted from an internet recipe.

Shchavel Borscht (Sorrel Soup)
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach πŸ™‚ On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Shchavel Borscht (Sorrel Soup)
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This is a Russian soup and sounds wonderful, and since I have never seen sorrel here, I am going to use spinach πŸ™‚ On my to cook list.
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Servings Prep Time
8 servings 20 minutes
Cook Time
30-35 minutes
Ingredients
Servings: servings
Instructions
  1. If using pork loin, use the 14 cups of water, if using chicken, use 8 cups of water and 6 cups of chicken broth.
  2. Add the water (or water and broth if using chicken) to a large pot and bring to a boil. While waiting for the water to boil, dice the pork or chicken into bite size pieces.
  3. Once the water is boiling, add the pork or chicken and salt, then reduce to a simmer and partially cover and cook the pork for 30 minutes, or the chicken for 10 minutes. Skim off any foam that forms at the top.
  4. When the meat is done cooking, add the potatoes and bay leaves and bring up to a low boil for about 15 minutes or until you can easily pierce a potato piece with a fork.
  5. While the potatoes are cooking, heat a non stick pan with the oil and when hot, add the onion and cook that until golden brown then add that to the soup pot.
  6. After adding the onion, lightly beat the eggs, and while stirring the soup pot, slowly pour in the eggs.
  7. When the potatoes are fork tender, add the sorrel and dill and bring the soup pot to boil and hold for 3-5 minutes to wilt the sorrel and make them good and soft.
  8. Ladle into bowls, top with a spoon of sour cream or mayo, enjoy.
Recipe Notes

Pork loin is about 55 Baht/500 grams, chicken breasts would be about 30 Baht/500 grams. For 8 servings this is about 22 cents per serving using pork, and about 19 cents per serving using chicken.

Shortcut: Sour Cream.

Variants: 1. Use spinach in place of sorrel. 2. To make this vegetarian, simply not use the meat and use vegetable broth in place of the chicken broth.

This recipe forΒ Shchavel Borscht (Sorrel Soup)Β is fromΒ Natasha's Kitchen.

Fresh Corn I (Pressure Cooker)
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Fresh Corn I (Pressure Cooker)
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I like corn on the cob, and when I was growing, that was a favorite! Our family could put down some corn! This recipe uses milk and butter for more flavor infusing into the corn. This makes delicious corn! Follow all safety precautions for your pressure cooker.
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Servings Prep Time
6-8 ears of corn 2 minutes
Cook Time
1 minute
Ingredients
Servings: ears of corn
Instructions
  1. Add the milk, water, sugar, and salt to your pressure cooker and stir to mix, add the butter and place the corn in as well making two layers that are crossed.
  2. Place the lid on the cooker and lock, place on high heat to bring to full pressure as indicated by the jiggler moving and venting pressure. Lower heat to maintain full pressure. Start timing for 1 minute.
  3. When 1 minute has passed, turn off the heat and move the cooker to an unused burner to cool and release pressure on its own. When the lock has dropped and zero pressure remains in the vessel, open and serve corn as a side dish, enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.