Author Archive
Mushrooms in Sour Cream Sauce
This recipe comes from a good friend and this is common in Russian cooking and served as a side dish, and it is delicious! Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams button mushrooms, (1 lb)
- 1 medium onion, finely diced
- 3 tablespoons extra light olive oil
- 5 tablespoons sour cream
- salt and pepper, as desired
- 1 spring onion, sliced for garnish, optional
Instructions
- First we need to prep the ingredients. Finely dice the onion and slice the mushrooms thick, about 1/4 inch thick. And thinly slice the spring onion as well if you are going to use that.
- Heat 1-2 tablespoons of olive oil in a non stick pan on medium heat, when hot, add the onion, cook, stirring them, until softened and starting to get golden brown.
- Pour the onions and any oil, into a bowl and set that aside.
- Add another 1-2 tablespoons of olive oil to the same pan, when hot, add the mushrooms.
- Saute the mushrooms until starting to lightly brown, they will be soft, and release their water.
- When the mushrooms are ready, drain most of the liquid in the pan, leaving just a little liquid in the pan. Add the onion and sour cream, season as desired with salt and pepper. Stir everything together and heat through then remove from heat.
- Place in a serving bowl, sprinkle with spring onion, serve as a side with any meal, and enjoy.
Notes
Shortcut: Sour Cream.
Variants: 1. For Asia, use Straw Mushrooms sliced in half lengthwise. 2. Feel free to use cremini or baby bella mushrooms in place of white button. 3. Use an equal amount of whipping cream (heavy cream) in place of sour cream and sprinkle with some cornstarch to thicken.
Sausage & Summer Squash
For this recipe, which is more of a guide, I used Hillshire Farms Smoked Sausage and Kielbasa and yellow summer squash.
Ingredients
- 6 small yellow squash, sliced about ¼ inch thick or a bit thinner
- 1 package smoked sausage, sliced about ¼ inch thick, (400 g / 14 oz)
- 1 package Kielbasa sausage, sliced about ¼ inch thick, (340 g / 12 oz)
- ½ onion, diced
- extra light olive oil, as needed
- salt and pepper, as desired
Instructions
- Here is 4 of the 6 squash I used, these would be medium sized.
- Heat a non stick pan on medium heat with 1 tablespoon of oil, when hot, add the onion and squash. Turn the sausage often, and season with salt and pepper as desired. The squash will release water and will cook down.
- Slice the sausage then heat a non stick pan with 1 tablespoon of oil, when hot, add the sausage. Turn the sausage often until starting to brown, you are basically heating it through as it is already cooked.
- Turn the squash as it cooks down, and let the water cook off as well.
- When the water is cooked off from the squash, add the sausage to the squash and turn to mix together. Season with black pepper and salt as desired.
- Serve with sides of your choice, enjoy.
Notes
It cost me $2.78 for the smoked sausage and $2.78 for the kielbasa. I think I paid $2 for the squash. For 6 servings, this is about $1.26 per serving.
My parents cooked this many times when I was growing up, I just thought combining them would be good and it was.Â
Strawberry Pie
This recipe comes from a good friend and this is her mother's recipe, and it sounds delicious!
Ingredients
- 1 kilo fresh strawberries, (2 lbs)
- 1 cup granulated sugar
- 1 graham cracker crust
- 250 grams Cream cheese, 1 block, softened, (8 oz)
- 453 grams powdered sugar, (1 lb or 3 2/3 cups)
- 1 envelope Dream Whip
- 1 teaspoon vanilla extract
- 1 small box strawberry gelatin, (jello)
- 1 cup boiling water
- 1/2 cup strawberry juice, (you are going to make this)
Instructions
- Trim stems off the strawberries, then depending on the size, for small to medium, cut each in half, and for large berries, cut into quarters (lengthwise). Place in a mixing bowl.
- Add the granulated sugar to the strawberries and gently mix together. This will juice the strawberries. Place bowl in the fridge for an hour.
- In another mixing bowl, beat together the cream cheese, powdered sugar, Dream Whip, and vanilla extract.
- Pour mixture into the pie crust and spread out evenly. Place in the fridge.
- Place a strainer on another bowl and drain the strawberries, reserving the juice. Measure out 1/2 cup of that juice and set that and the strawberries aside. (For the remaining strawberry juice, save that and pour over angel food cake another day.)
- Another mixing bowl, dissolve the gelatin in the boiling water, stir in that 1/2 cup of reserved strawberry juice, then add the strawberries and stir together. Place in the fridge until set and cooled.
- Mix the strawberry gelatin and pour over the cream cheese mixture in the pie crust. Place in the fridge until ready to serve.
Notes
One item I cannot price for certain is the Dream Whip, that, I have never seen here. Strawberries are hit or miss on quality. For now I will say Fair cost per serving.
Recipe and photo provided by good friend, Patti Stone.
United States.
United States.
Chicken Giblets, Chili, and Basil
This is a Thai dish and is quite easy to prepare. The spiciness for this comes from the judicious use of orange, yellow, and light green Bird's eye chilies and Thai basil.
Ingredients
- 500 grams chicken hearts, (1 lb)
- 500 grams chicken gizzards, (1 lb)
- 6 cloves garlic, peeled
- large handful Thai basil leaves
- handful fresh black peppercorns, leave on the stems
- handful orange Bird's Eye chilies, orange, yellow, and light green, about 60
- salt and pepper, as desired
- 1-2 tablespoons cooking oil
Instructions
- Rinse the hearts and remove any visible blood, trim the tubes off if desired, and leave the fat on. Rinse the gizzards then slice them into smaller than bite size pieces. Remove the stems from the chilies and rinse. Rinse the basil and black pepper, and peel the garlic. This is a type of recipe that you want all the ingredients ready to go.
- Using a mortar and pestle, pound the chilies and garlic into a paste.
- Heat 1-2 tablespoons of cooking oil in a non stick pan on medium heat. When hot, add the hearts and gizzards. These will release water and the fat on the hearts will also render. Saute until there is no pink visible, they will get fully cooked shortly. Pour the contents of the pan into a pot and return the pan to heat.
- Add the chili paste and cook and stir for a 1-2 minutes.
- Add the giblets and the liquid back to the pan. Mix everything together and let come to a boil.
- Add the peppercorns and mix into the giblets, continue to boil for 2-3 minutes.
- Add the basil and mix in. Cook until the basil is wilted, remove from heat.
- Serve with hot cooked rice, enjoy.
Notes
Low cost per serving.
Mayak Gyeran (Korean Marinated Eggs)
This recipe comes from a good Lao friend and sounds like an excellent side dish. Now for that name, the literal translation is Drug Eggs, and the drug part is tacked onto recipes that have an 'addictive appeal' to them, certainly no drugs are used in this, but that is a catchy name if one speaks Korean. I look forward to testing this recipe out. This recipe assumes you have hard or soft boiled eggs on hand, if not, there is shortcuts for basic stove top and steamed eggs. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 6 hard or soft boiled eggs, peeled, Shortcut
- 1 red Bird's Eye chili, sliced, optional
- 1 green Bird's Eye Chili, sliced, optional
- 3 spring onions, sliced
- 3 cloves garlic, smashed and minced
- ½ cup water
- ½ cup light soy sauce
- ½ cup honey, or rice syrup if you have it
- white sesame seeds, as desired
Instructions
- For the eggs, when peeling the eggs, make sure the whites stay intact with no tears or yolk exposed. An exposed yolk will normally turn to mush when marinated, and no one likes that. Once the eggs are peeled, set them aside.
- For the chilies, these are Thai chilies, you can just cut off the stem and slice as is or you can slice lengthwise and remove the seeds, totally up to you.
- In a quart jar or other sealable container, add the chilies, spring onion, garlic, water, soy sauce, honey or rice syrup, and a spoon or two of sesame seeds and whisk together.
- Lower the eggs carefully into the jar, making sure all the eggs are covered with the liquid. If not covered, just add some more water until they are fully covered. Place the lid on the jar and place in the fridge to marinate for 24 hours.
- After 24 hours, serve as a side dish with any Asian meal.
Notes
Low cost per serving.
Shortcuts: Perfect Hard Boiled Chicken Eggs, Steamed Eggs (Rice Cooker).
Sausage Sandwich
Now a true British Sausage Sandwich would be Cumberland or Lincolnshire sausages on a floured bap with ketchup or brown sauce. However, this being Thailand, floured baps are quite scarce in a province where there is very few westerners, but I do make some excellent Cumberland sausage so that part is possible for me. But, I am going to make these with a bit of a twist. Here is 3 versions for you to enjoy.
Ingredients
1st Version (Asian)
- 4 links Arabiki sausage, in Thailand, these are 4 links to a pack
- 2 slices wheat bread, toasted
- ketchup, or Kewpie mayo, as desired
2nd Version (American)
- 1 link Italian sausage
- ½ onion, sliced
- 1 hamburger bun, or white bread
- Cream cheese, softened
3rd Version (British)
- 3-4 thin links Cumberland sausage
- 1 hamburger bun
- ketchup, or HP brown sauce
Instructions
1st Version (Asian)
- Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- Toast the bread, add the sausage links to one slice, top with ketchup or Kewpie mayo as desired.
- Top with the second slice of toasted bread, cut in half, enjoy.
2nd Version (American)
- Butterfly the sausage. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- In another pan, saute the onion until softened and starting to brown.
- Spread cream cheese on the top and bottom of the bun or on one side of each slice of bread. Place the sausage on the bottom of the bun or a slice of bread, top with the onion, top with the other half of bun or slice bread, enjoy.
3rd Version (British)
- Stab the sausages with a fork along the length, this prevents bursting. Heat a non stick pan with a teaspoon of oil, when hot, add the sausage and cook until browned.
- Add the sausage links to the bottom bun, top with ketchup or HP sauce as desired.
- Top with the other half of the bun, enjoy.
Notes
If making the Cumberland or Italian sausage yourself, this is a Low cost sandwich, if buying the sausage, this could be Fair to High priced per sandwich. I will mark this one as Fair priced for now.
Pork Rib Curry III
This is a spicy Thai dish and different regions prepare this different ways with varying ingredients, including this version. For those in the US, Canada, and Europe, you may find it rather difficult to locate one ingredient used in this version, sataw or commonly known as "stinky bean". The typical Thai measurement is handful.
Ingredients
- 1 kilo pork ribs
- 3-4 tablespoons red chili paste, heaping
- 3-4 tablespoons shrimp paste, heaping
- 1 bunch sataw, seeds removed and split in half
- 1 large handful giant Thai basil leaves
- 1 large handful fresh black peppercorns
- 1 large handful Chinese eggplant, quartered
- 1 large handful young kaffir lime leaves, torn
For Serving
- small cucumbers, ends trimmed
- Chinese eggplant, ends trimmed
- sataw, pods simply trimmed and cut in half
- cooked rice
Instructions
- Rinse the ribs then cut between each bone and add to a pot. Add water to cover by about 2-3 inches. Set on high heat and bring to a boil.
- While waiting on the ribs to come to a boil, prep the remaining ingredients.
- Then prep the For Serving items.
- Once the ribs are at a boil, add the red chili paste, continue to boil until the ribs are nice and tender.
- When the ribs are tender, add the shrimp paste and stir that in, then add the peppercorns, giant basil, eggplant, and sataw seeds and mix those in, still on a boil, cook for another 5 minutes or so.
- Add the lime leaves, keep in mind, these are young, these are meant to be eaten, unlike the older ones that have tough parts to them. Young leaves are bright green and quite tender as well.
- Stir in the lime leaves, cook for another 2-3 minutes, then turn off heat, and cover until ready to serve.
- Serve with cooked rice and the vegetables on the side you prepped as well. Enjoy.
Notes
Low cost per serving.
Made by my wife, Rrayada Thayer and niece Fone.
Thailand.
Thailand.
Mushrooms & Eggs
This is a straightforward recipe that is tasty and can be tailored as you desire. Don't like cheese? Leave it out. Want to add some color to the dish? Add some chopped bell pepper.
Ingredients
- 2 cups fresh mushrooms, sliced
- 2 tablespoons butter, or extra light olive oil
- 1 clove garlic, smashed and minced
- 1 small onion, diced
- 1/2 teaspoon dried thyme
- 1/2 cup Fontina cheese, or Provolone, shredded
- 2 eggs
- salt and pepper, as desired
Instructions
- For this dish, you will need a pan with a lid, and a glass lid would be ideal so you can keep an eye on the eggs.
- Heat a non stick pan on medium heat and melt the butter, then add the mushrooms, onion, garlic, and thyme.
- Saute to soften the mushrooms and release any water and soften the onion, season with salt and pepper as desired. Saute until most of the water is evaporated.
- Sprinkle the cheese evenly over the mushrooms, crack the eggs on top, season with salt and pepper as desired. If all the water has cooked off, simply add a tablespoon or two of water on the side. (I did not use cheese this time.)
- Cover with the lid to poach the eggs, whites are set and the yolks are runny or to your liking.
- Season with more pepper if desired.
- Serve with toast, enjoy.
Notes
Low cost per serving.
Adapted from an internet recipe.
Joe's Special
Now this is a copy of a recipe of from a famous Italian-American diner, New Joe's, in San Francisco from the 1920's or so.
Ingredients
- 250 grams fresh baby spinach, rinsed, (8 oz)
- 2 tablespoons extra light olive oil
- 1 small onion, finely diced
- 4 cloves garlic, smashed and minced
- 250 grams ground beef, (8 oz)
- 8 eggs, lightly beaten
- 1/3 cup Parmesan cheese, grated, plus more for garnish if desired
- salt black pepper, as desired
- buttered toast, as desired for a side
Instructions
- Blanch the spinach in a pot of boiling salted water for 30 seconds or until wilted, then drain and rinse under cold water to stop the cooking process. Squeeze out any water, coarsely chop and set aside.
- Heat the oil in a large non stick pan on medium heat, when hot, add the onion and saute until the onion golden. Then add the garlic and saute for another minute to get the garlic nice and fragrant.
- Add the ground beef to the pan, stirring often, and cook until just browned.
- Add the spinach, eggs, and cheese, stir and cook until the eggs are fully cooked.
- Spoon onto 4 serving plates, add buttered toast as a side, serve and enjoy.
Notes
Low cost per serving.
Variants: 1. Use ground chicken in place of beef. 2. Use ground pork in place of beef, but drain nearly all the fat after browning. 3. Add sliced mushrooms when you saute the onion.
Adapted from an internet recipe.
BBQ Tuna Sandwich
This, I have to try, and it is touted as tasting like a BBQ pulled pork sandwich. On my to make list for sure!
Equipment
- Microwave
Ingredients
- 1 hamburger bun, or bread, toasted
- 1 can tuna in water or brine, drained
- 2-4 tablespoons BBQ sauce, of your choice, to taste
Instructions
- Drain the can of tuna well, place in a heatproof bowl. Add 2-4 tablespoons of BBQ sauce, to taste.
- Place a paper towel on top of the bowl and microwave the tuna for 1 minute.
- Add the BBQ tuna to the toasted bun or bread, top with the other slice, enjoy.
Notes
You can find tuna canned in water or brine from 30-50 baht/can. For this, I will just say Fair cost per serving (1 sandwich).