Norwegian Pepper Cookies
Norwegian Pepper Cookies
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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
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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.

Oyster Mushroom Pasta
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Oyster Mushroom Pasta
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Sounds like a delicious use oyster mushrooms. Common ingredients. On my to cook list.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the mushrooms by cutting off the root ends, give a quick rinse and squeeze out the excess water. Just use your fingers and pull the mushrooms into 2 to 3 pieces, and for any large pieces, go ahead and cut those in half.
  2. Cook the pasta in a pot of salted boiling water. Cook until just tender. Drain.
  3. While the pasta is cooking, melt the butter in a large non stick pan on medium heat. When the butter is melted, add the mushrooms. Cook and stir often until the mushrooms are good and wilted and starting to brown.
  4. Mix in the parsley and season to taste with salt and pepper. Cook to wilt the parsley, about 1 minute.
  5. Stir in the cream and bring to a boil, stirring until the sauce thickens.
  6. Pour the mushroom sauce into the pasta, and toss to mix together.
  7. Add the spring onion and cheese and mix together.
  8. Serve as a side dish with any meal. Enjoy.
Recipe Notes

Low cost.

Variants: 1. Use any long or short pasta you desire. 2. Use any type of mushrooms you desire.

Adapted from an internet recipe. 

Creamy Mushroom Pasta
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Creamy Mushroom Pasta
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This is a simple and basic dish, made with what you have, how much of what you would like to use. Easily tailored to make this your own creation, or to change it each time you prepare it.
Prep Time
5 minutes
Cook Time
15-20 minutes
Prep Time
5 minutes
Cook Time
15-20 minutes
Ingredients
Servings:
Instructions
  1. Melt the butter in a large non stick pan, about 2-4 tablespoons would be nice. When melted, add the sliced mushrooms and saute them until nicely browned.
  2. While the mushrooms are cooking, cook the pasta in a pot of boiling salted water. Cook until the pasta is just tender, then drain.
  3. When the mushrooms are browned, add the pasta and mix that in. Then add a big generous amount of Parmesan and mix that in.
  4. Plate, top with additional Parmesan as desired and some fresh chopped chives for garnish. Enjoy.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Spaghetti with Leeks
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20-30 minutes
Spaghetti with Leeks
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Sounds very good, and the beauty of this is, it is a one pot dish, always a bonus when it comes to clean up. I think this would be a very nice side dish or a light meal with a salad on the side.
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, heat the olive oil, when hot, add the garlic, spring onion, leeks, and shallot and cook stirring often until the leeks are softened, about 5-7 minutes.
  2. Add the anchovy fillet(s) and mash that up, then add the red pepper, stock, cream, spaghetti, and salt as desired and bring to a boil. Reduce to a simmer and cook until the spaghetti is tender and a sauce forms, about 10-15 minutes.
  3. Stir in the chives and cheese, season with salt as desired.
  4. Serve with additional Parmesan cheese on the side as a topping.
Recipe Notes

Low cost.

Adapted from an internet recipe.

Queso Fresco
Queso Fresco
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Queso Fresco
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Rating: 5
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The name, Queso Fresco, is Spanish for White Cheese. This is a common white cheese similar to Cottage Cheese and Paneer and comes to me from a very good friend in the US. There is difference in fat content than Cottage cheese. I made this on 21 May 2018, very good quality, before pressed it is a very creamy cottage cheese, and after pressed, a firmer Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Servings Prep Time
2 cups cheese 2 minutes
Cook Time Passive Time
30 minutes 2-3 hours
Ingredients
Servings: cups cheese
Instructions
  1. In a large pot, add the milk, buttermilk, and cream, stir to combine. Heat the milk on low heat only, target temp is 88 C (190 F), if no thermometer, heat the milk until you see bubbles on the sides and top, remove from heat.
  2. After removing from the heat, gently stir the milk and slowly add the vinegar, once the vinegar is added, stop stirring and allow the milk to cool, about 30 minutes. It will curdle before your eyes. I took this photo 5 minutes after I added the vinegar.
  3. Line a strainer with 2-3 layers of cheesecloth. You can see in this photo I am just using a plastic strainer basket with the cheesecloth added. Place the strainer on a large deep pot.
  4. When cooled, pour the mixture into the cheesecloth, allow to drain for about an hour. Let this sit in the colander for an hour or so. Looking very much like cottage cheese.
  5. When the cheese has drained well, fold over the edges of the cheesecloth on all sides to cover the center. Place a flat plate (I used an upside down trivet on the cheesecloth and place some canned goods on it to press the cheese. Press like this for 2 or 3 hours until all of the whey is drained. You don't get a lot more whey but the pressing really helps.
  6. When all of the whey has drained, remove remove from the cheesecloth and store in the fridge in an airtight container. Use within 2-3 days.
  7. Use the whey in place of water for baking or cooking, water plants with it, or give to pets to drink.
Recipe Notes

Lower cost than buying from a store in Thailand.

Shortcut: Buttermilk.

Recipe provided by good friend, Patti Stone, and her recipe is here.
United States.

Mushroom Herb Pasta
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Mushroom Herb Pasta
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This sounds really good, I think this would pair well with baked fish. On my to cook list for sure.
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 5 minutes
Cook Time
25 minutes
Ingredients
Servings: servings
Instructions
  1. Wash the mushrooms, if using Shiitake remove stems, and thinly slice. Set aside.
  2. Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain, and set aside.
  3. While the pasta is cooking, heat a large non stick pan on medium heat and add the butter and garlic. Cook the garlic until fragrant, maybe 1 or 2 minutes but do not let the garlic or butter brown.
  4. Now add the mushrooms and cook until nicely browned and any water they released has cooked off.
  5. Reduce heat to low or medium low and add the flour, continue to cooking, stirring often until the flour turns golden brown.
  6. Whisk in the stock and whisk until all the flour has dissolved into the stock, then add the thyme, sage, season with black pepper as desired. Increase the temp to medium or medium high, as the sauce starts to simmer, it will thicken.
  7. Stir in the cream and let the sauce simmer and taste and adjust salt as desired, this will depend on the type of stock or broth you used.
  8. Mix in the pasta to the sauce and turn the heat down to low and let the pasta heat through.
  9. Serve as a main by itself or with baked fish or grilled sausages.
Recipe Notes

Low cost.

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.

Pumpkin Soup (Slow Cooker)
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Pumpkin Soup (Slow Cooker)
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This comes from a friend in Northern Thailand and sounds delicious! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
4-6 servings 20 minutes
Cook Time
4 hours
Ingredients
Servings: servings
Instructions
  1. Place everything in your slow cooker except the whipping cream. Set to High, cover, and cook for 4 hours.
  2. After 4 hours, use a immersion blender, hand blender, or like me, I will use a potato masher.
  3. Now add the cream as desired, from 1/2 to 1 cup, blend again, serve and enjoy.
Recipe Notes

Low cost.

Provided by friend, Kurt Hammerschmidt.
Thailand.

Chicken Liver Stroganoff
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Chicken Liver Stroganoff
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Rating: 5
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I added this recipe on 23 Mar 2018 and made it the same evening. It goes together quickly and is delicious, very well liked by the family.
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4-5 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Prep the livers by rinsing them, cut in half, remove any tough membranes, dry them on paper towels. Sprinkle the liver with 1 tablespoon of flour and gently mix them to coat, use more flour as needed.
  2. Heat a large non stick pan with the butter and saute the onion until soft, then add the livers. Saute the livers for about 3 minutes and season with salt and pepper to your liking.
  3. Add the sliced mushrooms, oyster or fish sauce, chili sauce, thyme, and black pepper to taste. Saute for about 5 minutes.
  4. Mix together the cream and 1 tablespoon of flour, stir into the liver mixture and bring to just before boiling.
  5. Remove from heat, serve and top with some chopped parsley. Here I served it with fresh made spatzle.
Recipe Notes

Low cost.

Variants: 1. If using Straw mushrooms (highly recommended), slice into quarters lengthwise. 2. Use just chicken hearts, halved, or a combination of hearts and livers.

Adapted from an internet recipe.

Jalapeño Popper Chicken Fries
Jalapeño Popper Chicken Fries
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This sounds good for a family get together, watching a sports game with friends, or even as a main dish served over rice or pasta with a salad on the side.
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Jalapeño Popper Chicken Fries
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This sounds good for a family get together, watching a sports game with friends, or even as a main dish served over rice or pasta with a salad on the side.
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Servings Prep Time
10-12 servings 5 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. In a large non stick pan, heat the oil then add the chicken, cook for about 4-5 minutes each side, remove from pan.
  2. Add the bacon and cook until just crisp, then add the garlic and jalapenos and fry until just fragrant. While the bacon is cooking, dice the chicken.
  3. Stir in the cream, salt, and pepper and let it simmer on low heat.
  4. Then stir in the cheese, then the chicken. Simmer for a few minutes to melt the cheese into the sauce.
  5. Pour the sauce over a large tray of hot french fries, hand everyone a fork, and dig in.
Recipe Notes

For the number of servings, this is low cost, only thing costly would be the cheese at about 180 Baht, but 10 servings, low cost overall.

Variant: 1. Make this a main dish served over rice or pasta and a salad on the side.

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