Beef Stroganoff (Pressure Cooker)
Beef Stroganoff (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
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
Beef Stroganoff (Pressure Cooker)
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is fast and delicious, this is an Americanized version of Stroganoff, very much like a stew really. I made this on 30 Dec 2017 for dinner, very well liked by the family as well. This is for a stove top pressure cooker. Follow all safety precautions for your pressure cooker.
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. Season the beef on all sides with salt and pepper to your liking. Heat a splash of olive oil in your pressure cooker on medium heat and add the beef and cook to brown on all sides.
  2. When the beef is mostly browned, add the onion and saute until softened and starting to brown, then add the wine, mustard, and flour. Simmer until reduced a bit, about 2 minutes. Add the mushrooms and carrot.
  3. Place the lid on the cooker (without the weight) and place to the locked position, then add the weight, and turn the heat to high.
  4. When the jiggler (the weight) starts moving, turn heat to low but maintain it hot enough to keep the jiggler moving. This is when you start timing, and for this dish, 18 minutes.
  5. My pressure cooker has a lid lock, meaning the lid cannot be opened when under pressure. The round pin in that circle in the lid is a gravity pin, when there is zero pressure in the pot, the pin is dropped and allows steam to escape while the pressure in increasing.
  6. When pressure builds inside the cooker, it forces the pin up and locks/prevents the lid from being removed, and is an indicator that vessel is pressurized at this point.
  7. At 18 minutes, turn the heat off and move the cooker to an unused burner and allow a natural release of pressure, meaning just let the pot sit and cool, takes about 10 to 15 minutes. If you have a lid lock, that will drop when the pressure is zero inside the pot.
  8. When it is safe to open the pot, remove the lid and stir in the cream cheese. Place the lid back on and lock it in place, return to high heat to bring the pot up to full pressure again, this goes much fast now since the contents are hot. When the jiggler starts to move indication full pressure, reduce the heat to low to maintain high pressure for 4 minutes.
  9. When 4 minutes have passed, turn the heat off and move the cooker to an unused burn and allow a natural release of pressure, about 10 to 15 minutes.
  10. When safe to open, remove the lid and give the stroganoff a stir.
  11. Serve with mashed potatoes, pasta, or rice.
Recipe Notes

The beef will cost about 200 Baht for 750 grams. For 4 servings, this is about $1.47 per serving.

Adapted from an internet recipe.

Shrimp & Grits with Tasso Cream Sauce
Shrimp & Grits with Tasso Cream Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Shrimp & Grits with Tasso Cream Sauce
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
This is a quick meal to put together. One of the ingredients is Tasso Ham, which is a specialty of Cajun/Creole cooking of the southern US. If you do not have access to this type of ham, you can easily use Andouille sausage or thick cut smoked bacon and just add a bit of Cajun seasoning to taste. On my to cook list for sure.
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
15 minutes
Ingredients
For the Grits
For the Rest
Servings: servings
Instructions
  1. Follow the package instructions to prepare the grits but for what ever amount of water it calls for, cut that in half and use milk for the other half.
  2. Get your grits going, season with salt and pepper to taste, and stir often to make nice and creamy grits. When the grits are done, add in Cheddar to your liking and stir in, set aside but keep warm.
  3. Get everything else prepped, measured, and set out and ready to go, this will come together quickly.
  4. In a large non stick pan on medium high heat, heat the oil and butter. When hot, add the ham and saute until crispy. Add the onion and bell pepper and saute until the onion is translucent then add the garlic and cook for 1 minute.
  5. Add the shrimp and saute for 1 to 2 minutes or until all the shrimp are pink. Pink shrimp are tender, over cooked shrimp are tough. Remove the shrimp when pink and set aside.
  6. Stir in the white wine and let it reduce. When it has reduced, slowly stir in the cream, season with salt and pepper, and if you used sausage or bacon, season to taste with Cajun seasoning. Let sauce reduce to thicken.
  7. Divide the grits between two plates, divide the shrimp onto the grits, pour sauce equally over each plate, top each plate with chopped spring onion greens. Serve.
Recipe Notes

I will say low cost for now but will price this when I get the shrimp again, I will be using large shrimp for this.

This recipe for Shrimp & Grits with Tasso Cream Sauce is from Menu Musings of a Modern American Mom.

Whitefish & Capers
Whitefish & Capers
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Whitefish & Capers
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This, is really good! I have never eaten capers or cooked with them, nor has the family, I have a new found favorite now! I recently bought jar of Spanish capers that I opened and used a tablespoon of capers and juice, perfect. I made this on 15 Nov 2017, well liked and enjoyed by the family, five people.
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Servings Prep Time
4-5 servings 10 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a large pan with the oil over medium heat. Season the fillets with black pepper on both sides, cook the fillet pieces until just starting to brown on each side. Remove from pan. This photo is just after I turned them over.
  2. Same pan, add the wine and reduce a lot, then add the garlic, butter, and capers. Season with black pepper as desired. Simmer for a minute or two blend the flavors.
  3. Add the fillets back to the pan and spoon the sauce over them. Simmer until the fish is warmed through, and it should already flake easily with a fork.
  4. Serve with the sauce poured over the fish, sides could be pasta with garlic or anchovies, steamed rice, or even boiled or mashed potatoes with butter.
Recipe Notes

Two to three fillets of Pangasius (which would be my fish of choice in Thailand) would cost maybe 90 Baht. For 4 servings, this is about 68 cents per serving.

Adapted from an internet recipe.

Fish Chowder II
Fish Chowder II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Fish Chowder II
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Servings Prep Time
6 servings 15 minutes
Cook Time
40 minutes
Ingredients
Servings: servings
Instructions
  1. Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  2. Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  3. In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  4. When the fish is cooked through, remove from heat and stir in the parsley.
  5. Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  6. Serve with bread or oyster crackers (which I am going to make as well soon).
Recipe Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.

Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.

This recipe for Fish Chowder is from Simply Recipes.

Easy Fish Stew
Easy Fish Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Easy Fish Stew
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  2. Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  3. Ladle the stew into bowls and serve with bread.
Recipe Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.

Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.

This recipe for Quick Easy Fish Stew is from Simply Recipes.

Pork Ragu
Pork Ragu
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Pork Ragu
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds very good. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Servings Prep Time
6 servings 20 minutes
Cook Time
4 hours
Ingredients
For the Ragu
For the Garlic Butter Pasta
Servings: servings
Instructions
For the Ragu
  1. Heat 1 tablespoon of oil in a Dutch oven or heavy pot. While the pot is heating, in a large bowl, season the pork with the salt and pepper. Sear the pork on all sides, about a minute per side, remove from the pot and set aside.
  2. Heat the remaining oil in the pot and then add the sausage, break up the sausage with a spatula and cook until golden brown, about 4-5 minutes.
  3. To the pot, add the onion and carrot and cook for about 3 minutes, stirring often. Add the garlic and cook for 1 minute. Season with salt and pepper as desired and cook until the vegetables are soft, about 2 minutes.
  4. Stir in the white wine, tomato paste, brown sugar, tomatoes, thyme, oregano, bay leaves, and cheese rind if you have that. Mix together then add the meat back to the pot and stir in. Season with additional salt and pepper to your liking.
  5. Reduce heat to low and simmer for 3 hours, the meat should be fall apart tender and the sauce slightly thickened. Use two forks and shred the pork and stir into the sauce.
For the Garlic Butter Pasta
  1. In a large non stick pan on medium heat, add the butter, when melted, stir in the garlic and parsley and cook for 1 minute until the garlic is fragrant. Turn off the heat and add your cooked pasta and toss to evenly coat the pasta.'
  2. Serve the ragu over the pasta and garnish with Parmesan.
Recipe Notes

Figure 85 Baht for the pork shoulder and 50 Baht for the sausage, if you make the sausage yourself from pork shoulder, the cost would be much less. For 6 servings, this is about 67 cents per serving.

Shortcut: Italian Sausage.

Variant: 1. This screams of using a slow cooker to simmer the ragu.

Adapted from an internet recipe.

White Wine Garlic Shrimp
White Wine Garlic Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
White Wine Garlic Shrimp
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds really good and pretty straight forward recipe as well. On my to cook list.
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
2 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large pan on medium heat, melt the butter and add the garlic and saute for a minute or so, then add the shrimp in a single layer and cook for about 2 minutes per side until pink and cooked through. Remove from the pan and set them aside.
  2. Same pan, add the wine and tomatoes and cook for several minutes, then stir in the milk and cream and cook for a few more minutes.
  3. Add the spinach and stir until wilted, Taste and season as needed with salt and pepper, then stir in the Parmesan. Simmer until the cheese is melted and the sauce thickened.
  4. Return the shrimp to the pan and stir them in to fully coat the shrimp, cook for another minute or two to warm the shrimp through.
  5. Serve over pasta or rice.
Recipe Notes

Figure about 150 Baht/500 grams of large white shrimp from Tesco, you may find them cheaper from local fishermen or farms. For 2 servings, this is about $2.20 per serving.

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

Braised Beef in White Wine
Braised Beef in White Wine
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Braised Beef in White Wine
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
The original title of this recipe was very misleading, called sirloin tips. First off, tips are scraps from roast cuts, aka, stew meat, but 'tips' seems to be the buzzword this year. The other misleading thing was the recipe called for a sirloin steak, cut into pieces, and those pieces suddenly became sirloin tips. I am not going to state any particular type of steak or cut to use, especially for where I live, just go with a cheap cut of beef. When I make this I will get exact measurements as well.
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Servings Prep Time
2 servings 10 minutes
Cook Time
1-1 1/2 hours
Ingredients
Servings: servings
Instructions
  1. In a medium size bowl, mix together the flour and salt, pepper, and garlic powder as desired. Toss the beef cubes in the flour.
  2. Heat the oil in a large non stick skillet, when hot, add the beef cubes and saute until just about rare to medium rare, just use the touch test to tell what is good to your liking.
  3. Add the onions and cook those until softened, then add the butter, then the mushrooms. stir everything around and when the mushrooms are wilted and starting to brown, remove everything from the pan and cover to keep warm.
  4. To the same pan add the wine and let that reduce a tittle bit then add the broth and bring to a boil, return the beef and vegetables to the pan and reduce to a simmer and cover. Simmer for about an hour, stirring occasionally, or until the beef is tender.
  5. When the beef is tender, mix together the cornstarch with a 2 tablespoons of cold water to make a slurry. Add to the skillet and stir in to thicken the sauce a little.
  6. Serve with mashed potatoes or rice and a vegetable for a complete meal.
Recipe Notes

Figure about 50 Baht for 250 grams of beef. For 2 servings, this is about 74 cents per serving.

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

Shrimp Alfredo Pasta
Shrimp Alfredo Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like a great sauce paired well with shrimp, on my to cook list. I can finally put that wine to use I bought just for cooking.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Shrimp Alfredo Pasta
Yum
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Sounds like a great sauce paired well with shrimp, on my to cook list. I can finally put that wine to use I bought just for cooking.
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain only, no rinsing, set aside.
  2. Heat a large skillet on medium heat with the oil. Lightly season the prepared shrimp with salt, pepper, and just a light sprinkling of paprika. When the pan is hot, add the shrimp in a single layer, work in batches if needed and cook just 1 to 2 minutes per side or until pink on the outside and opaque inside indicating they are just fully cooked through. Do not over cook the shrimp or the result will be tough shrimp. Remove the shrimp when just cooked through to a plate and cover.
  3. Using the same pan add the butter and bring to medium heat, add onion when the butter is melted and the pan is hot, cook until onion is golden. Mix in the garlic and cook until fragrant, about 1 minute. Now stir in the wine and stir, scraping up any bits from the pan and simmer and reduce by 1/4 of the volume. Stir in the cream and simmer for another 2 minutes.
  4. Sprinkle the Parmesan cheese and stir until smooth and creamy and remove from heat. Do not let the sauce boil. Add and mix in about 1/4 teaspoon of paprika and season to taste with salt and pepper.
  5. Add the shrimp and pasta and mix into the sauce, garnish parsley or basil, grate some Parmesan on top and black pepper to taste.
Recipe Notes

The shrimp, that price can very from store bought to fresh local caught from fishermen. Medium Whites in Tesco will run about 135 Baht/500 grams. Fresh local caught will run about 100 Baht/500 gram or less. Going with store bought shrimp, for 6 servings, this is about 67 cents per serving.

Variant: Use slice chicken breasts in place of the chicken. Add mushrooms, Straw mushrooms, cut in half lengthwise would be perfect.

This recipe for Creamy Shrimp Alfredo Pasta is from Natasha's Kitchen.

King Oyster (Eryngii) Mushroom Steaks with Mayo
King Oyster (Eryngii) Mushroom Steaks with Mayo
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
King Oyster (Eryngii) Mushroom Steaks with Mayo
Yum
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This is Japanese in origin, and is delicious! Don't be fooled by the name, these are not served with mayo, they are cooked in mayo. I made this on 4 Sep 2017 and was well received by the family. This is an adjust as you need recipe, like if using less mushrooms, use less mayo, etc.
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Servings Prep Time
2-3 servings 5 minutes
Cook Time
15 minutes
Ingredients
Servings: servings
Instructions
  1. Trim off the root end and rinse the mushrooms and shake off excess water. Slice each one in half lengthwise.
  2. Heat a frying pan over medium heat and add the mayonnaise and the sliced mushrooms. Cook on both sides.
  3. Pour in the white wine, place a lid over the pan, reduce temp to low, let the mushrooms simmer until wilted, season with black pepper and a drizzle of soy sauce.
  4. Top with some parsley, serve as a side with rice or pasta.
Recipe Notes

Low cost.

Adapted from an internet recipe.