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Homemade Ghee (Slow Cooker)
Ghee is clarified butter, meaning that the milk solids are removed from butter, much the same way lard or tallow is rendered. For some humor, if you are cooking an Indian dish, call it ghee, if cooking a French dish, call it clarified butter, either way, same thing 😉
Ingredients
- 500 grams unsalted butter, (1 lb)
- 1 pint mason jar
- cheesecloth
Instructions
- Add the butter to your slow cooker, place on Low setting.
- Place the lid on, slightly tilted to allow steam to escape. Time to cook this is 2-4 hours. The time depends on the quality of butter and the temperature of your slow cooker on Low setting.
- No stirring, start checking on it at the 2 hour mark then every 30 minutes until the milk solids are browned and fall to the bottom and stick to the sides of the pot. Hard to see here, but there is milk solids on the bottom of the cooker.
- When the ghee is ready, place 3-4 layers of cheesecloth in a strainer, and place the strainer over a clean pot. Pour the ghee into the cheesecloth and let the strainer drain for a few minutes.
- Pour the ghee into a sterilized pint mason jar and allow to cool to room temperature.
- This is the cooker with the ghee poured out, showing the milk solids on the bottom and sides.
- Once the ghee is cooled, you can store it on the counter, however, if there is any milk solids left in the ghee, it can spoil rather quickly, so once it is cooled, place a lid on the jar and store in the fridge and use as needed.
Notes
Used in Recipes Listed on this Site:
- Sauteed King Oyster Mushrooms, made it, GO-TO recipe.
- German Style Chicken Livers, made it, GO-TO recipe.
Stir Fried Mushrooms & Baby Corn
This is an excellent side dish, and mushrooms and baby corn are a great combination.
Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, smashed and minced
- 1 onion, diced
- 300 grams fresh mushrooms, see Step 1
- 8-10 ears baby corn
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- fresh cilantro, chopped, to garnish
Instructions
- For the mushrooms, Straw, Shiitake, Button, or Oyster, would be great choices. For Straw, slice in half lengthwise; for Shiitake, remove the stems and cut the caps in half; for Button, cut lengthwise into quarters; for Oyster, tear into bite size pieces.
- For the baby corn, cut in half lengthwise and then cut in half.
- Heat the oil in a large non stick pan or wok on medium heat, when hot, add the garlic and cook until lightly browned, then add the onion and fry until the onion is soft.
- Add the baby corn. stir fry for a minute or two the add the mushrooms and stir fry until they are starting to soften, about 2-3 minutes, then add the sauces and stir fry to to mix in.
- Stir fry until the liquid is thickened, pour onto a serving dish, sprinkle with coriander to garnish. Serve.
Notes
Low cost.
Adapted from an internet recipe.
Sauteed Shiitake Mushrooms
Simple and straight forward recipe. This is the alternate way to use teriyaki sauce, at the end of cooking, not marinating in it. One 3 ingredients, and one you can make yourself, and is highly recommended, the teriyaki sauce. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams fresh Shiitake mushrooms, stems removed, (8 oz)
- 2 tablespoons olive oil
- 1/4 cup Teriyaki sauce, (Shortcut)
- 1 spring onion, sliced
Instructions
- Heat the oil in a non stick pan on medium heat, when hot, add the mushrooms, saute, stirring them often, until golden brown and tender, about 7-10 minutes.
- Add the spring onion and stir fry for 30 seconds.
- Add the teriyaki sauce to the pan and stir fry to coat the mushrooms in the sauce and cook until the liquid mostly evaporated.
- Serve as a side with any meal.
Notes
Shortcut: Teriyaki Sauce (照り焼きのたれ).
Common way to cook mushrooms.
One Pot Chicken Fajita Pasta
This, sounds very good! Simple ingredients, on my to cook list and soon.
Ingredients
- 3 tablespoons cooking oil
- 3 chicken breasts, boneless, skinless, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 onion, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon chili powder, 1 tsp if using Thai chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 5 cups milk
- 4 cups dry Penne pasta, (400 grams)
- 1 cup Pepper Jack cheese, or Monterey Jack, shredded
Instructions
- In a large pot, heat the oil on medium heat, add the chicken and cook, stirring often until no longer pink. Remove chicken to a bowl and set aside.
- Same pot, add the peppers and onion, cook, stirring often, until the onion is soft.
- Add the chicken back to the pot and mix in the salt, pepper, cumin, garlic powder, and chili powder.
- When everything is coated well, add the milk and pasta. Stir together and cook for about 20 to 30 minutes, stir often to prevent the pasta from sticking together.
- Cook until the pasta is tender and the sauce reduced.
- Add the cheese and mix in, no one will care if you use more cheese.
- When the cheese is melted and mixed in, serve.
Notes
This should be low cost per serving, will price when I buy 3 chicken breasts.
Adapted from an internet recipe.
Pork Chops & Tomato Sauce
This is a Singaporean way to prepare pork chops, and it does sound. On my to cook list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops
- 1 potato, cubed, skin on or off is up to you
- 1 small can green peas, drained
- 1 onion, chopped
- 1 tomato, chopped
- 1 egg, beaten
- butter crackers, crushed, as needed
For the Marinade
- 1 teaspoon soy sauce, and as needed
- black pepper, as desired
- 1 tablespoon corn flour
For the Sauce
- 3 tablespoons tomato sauce, Shortcut
- 1 tablespoon sugar
- 1 teaspoon soy sauce
- ¾ cup water, pinch over ¾ cup (200 ml is goal)
Instructions
- Mix the Marinade ingredients in a shallow dish (like a baking dish), coat the chops with the marinade, add more soy sauce as needed, and let set for 30 minutes.
- While the chops are marinating, shallow fry the cubed potato, when nicely browned, drain and set aside.
- Coat a chop in the beaten egg and coat it with crushed butter crackers, repeat for all chops.
- Shallow fry the pork chops until golden brown on both sides, drain on paper towels.
- For boneless chops just cut into bite size pieces. For bone in chops, cut meat from the bones and then cut the meat into bite size pieces. Place the pieces on a serving dish, cover with foil.
- In a large non stick pan or a wok, stir fry the potatoes, peas, onion, and tomato until the onion is softened, about 2-3 minutes.
- Add the Sauce ingredients, stir together, and bring to a boil then reduce to a simmer, stir often until the sauce thickens.
- When the sauce is thicken to your liking, pour over the pork chop pieces.
- Serve with cooked rice for a side and enjoy.
Notes
I will price this when I get pork chops in the city next time. For now I will say Fair priced per serving.
Shortcut: Tomato Sauce.
Honey Za’atar Hot Wings
Hot wings with a Mediterranean / Middle Eastern touch from two ingredients used. I made these on 10 Sep 2018, the chicken is outstanding, tender, juicy, excellent flavor.
Equipment
- Oven
- Baking Sheet with Rack
- Foil
Ingredients
- 24 chicken wing sticks, or middle wings, skin on
For the Rub
- 2 tablespoons baking powder
- 2 tablespoons brown sugar
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika, or paprika
- 2 teaspoons chili powder, ½ to 1 teaspoon if using Thai chili powder
- 2 teaspoons ground cumin
- 2 teaspoons za'atar
For the Sauce
- 2 tablespoons butter
- 2 tablespoons harissa paste, or 2 tablespoons of Sriracha sauce
- ½ cup honey
- 1 tablespoon molasses
- white sesame seeds, optional, for garnish
Instructions
- Preheat your oven to 200° C (400° F). Line a baking sheet with foil and place a rack on the sheet. Oil the rack with some olive oil.
- In a large mixing bowl, add all the Rub ingredients and mix together.
- Dry the wings with paper towels, add to the mixing bowl and toss together with the rub until all the wings are evenly coated.
- Place wings on the rack evenly so they are not touching.
- Bake for 45-50 minutes. Then place the baking sheet under your broiler (for counter top ovens, turn off the bottom coil and turn on the top coil) and broil until crispy, watch them so they do not burn. Remove from the broiler or oven.
- Now melt the butter in a sauce pan on medium heat, when melted, add the remaining Sauce ingredients. Stir and bring to a boil then reduce to a simmer and stir occasionally until slightly thickened, about 3 to 5 minutes.
- Place the chicken wings in a large bowl and pour on the sauce and gently toss together until the wings are evenly coated.
- Place wings on a serving tray, garnish with sesame seeds if desired. (This is without the sauce, which I did not make, family is not keen on sweet sauces with honey.)
- Serve with rice or sides of your choice and enjoy.
Notes
I bought 24 wings that weighed 2 kilos (just under 4½ lbs) for 139 Baht. For 4 servings, which is very conservative, this is about $1.05 per serving.
Sausage, Egg, & Cheese Crescent Rolls
This may be a long shot, but I have a great homemade crescent roll recipe I am going to use for these. I live in Thailand, the canned products are not here and I can make for very low cost. On my to make list for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 8 links breakfast sausage, cooked, OR make from a shortcut
- 1 cup cheese, shredded
- 3 eggs, scambled
- 1 container crescent rolls, 8 oz, OR make from a shortcut
- 1 egg yolk
- 1 teaspoon milk, or cream
- salt and black pepper, as desired
Instructions
- If using homemade rolls, go ahead and start them first in your bread machine, follow the Shortcut listed in the Recipe Notes section, takes 1 to 1 1/2 hours with your bread machine so plan accordingly.
- Preheat your oven to 190 C (375 F). Line a baking sheet with foil or parchment paper.
- While the oven is heating, go ahead and cook the sausages and scrambled eggs. Feel free to season the eggs with salt and pepper as desired. Drain the sausages on paper towels.
- If using canned rolls, open that and unroll and separate all the rolls, place the rolls with the widest end facing you.
- If using homemade rolls (highly recommended), right after rolling out and cutting, leave in a circle, that is fine.
- Now to assemble. Sprinkle the cheese evenly over all the rolls. Place a cooked and drained sausage link on the outer edge. Then add a spoonful of scrambled eggs just in front of the sausage. (I used 3 large sausages and cut each one half.)
- Roll up the roll as you would making normal crescent rolls but this time, try and keep the cheese and egg inside the roll as you do this. Place the completed roll on the baking sheet.
- Complete the remaining rolls and evenly space them on the baking sheet.
- Whisk together the egg yolk and the milk or cream, brush the egg wash on each roll.
- Bake for 10 to 12 minutes or until golden brown and the cheese is melted and bubbly.
- Serve hot but watch that bubbly cheese. Enjoy.
Notes
Low cost.
Shortcuts: Crescent Rolls (Bread Machine), Breakfast Sausage.
Variant: 1. Use ham strips or cooked bacon in place of the sausage.
Adapted from an internet recipe.
Shrimp Salad II
This is a basic recipe that sounds delicious on toast or crackers. On my to make list for sure.
Ingredients
- 1 kilo shimp, cleaned, tails removed as well, cooked, (2 lbs)
- 1 1/2 cups mayo
- 1/2 teaspoon mustard powder
- 2 teaspoons lemon or lime juice
- 3 tablespoons fresh dill, chopped
- 1 bunch Thai celery, chopped, 2 stalks for US celery
- salt and pepper, to taste
Instructions
- Mix everything in a large mixing bowl, starting with just 1 cup of mayo and adding more as needed, you want the shrimp coated well, not dripping in mayo. Adjust the salt and pepper as needed. Cover and place in the fridge to chill for 1-2 hours.
- Serve on toast or crackers.
Notes
I will price this next time I get shrimp from the local area. For now I will say Low cost per serving.
Adapted from an internet recipe.
Corn Chowder
This sounds really good and is a great way to use fresh sweet corn, yummy.
Ingredients
- 8 slices bacon, chopped
- 1 onion, diced
- 3 ears fresh corn, cut of the cobs
- 1 cup long beans, cut into 3/4 inch pieces
- 500 grams potatoes, cubed, skin on or off your choice, (1 lb)
- 2 1/4 cups whole milk
- 1 can evaporated milk, (1 1/4 cups)
- 1/2 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, and as desired
- 2-3 spring onions, chopped, white and green
- fresh chives, finely sliced for garnish, optional
- 1-2 cups chicken stock, if needed
Instructions
- In a large heavy walled pot, add the chopped bacon and bring to medium heat. Stir often and when the bacon is about halfway cooked, add the onion. Stir often and cook until the onion is softened.
- Add the potatoes, corn, long beans, salt and pepper.
- Pour in the milk, evaporated milk, stir and bring to almost a boil then reduce to a low heat and simmer.
- During the simmer, if too much water evaporates off, feel free to add chicken stock, or water, 1-2 cups, and continue simmering.
- Cook, stirring often until the potatoes are tender. Stir in the spring onion. Taste and season with additional salt and pepper as desired.
- Serve. Garnish with chives if desired.
Notes
Low cost.
Adapted from an internet recipe.
Cheese, Egg & Cucumber Appetizers
These are a twist on the Norwegian open faced sandwiches, called smørrebrød. These are excellent, very well liked by the family. This recipe will use Rosi Wheat Crackers here in Thailand, use your preference of wheat crackers in the US/Canada.
Ingredients
- wheat crackers, Rosi for Thailand, Triscuit in the US
- cheese, sliced, your choice
- cucumber, sliced thin
- hard boiled eggs, sliced
- butter
- mayo
Instructions
- Spread butter on the crackers, top with cheese of your choice, top with a slice of egg, then a small dollop of mayo, then a cucumber slice. Serve.
Notes
Variant: 1. Spread garlic butter on the crackers, then top with shrimp salad, then a thin slice of cucumber.