Author Archive
Slow Cooker Meatloaf
September 19, 2017 Lee
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Slow Cooker Meatloaf

This does sound like a good way to prepare this, and a lot less heat in the kitchen as well. I will make this and report my findings. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 750 grams ground beef
  • 2 eggs
  • 3/4 cup milk
  • 1 cup breadcrumbs, OR make from a shortcut
  • 2 teaspoons onion, diced
  • 1/2 teaspoon ground sage

For the Glaze

  • 1/4 cup ketchup
  • 2 tablespoons brown sugar
  • 1 teaspoon prepared yellow mustard
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • In a small bowl, mix together all the Glaze ingredients, set aside.
  • Grease your slow cooker insert with butter.
  • In the slow cooker insert, mix together the eggs, milk, breadcrumbs, onion, and sage. Add the beef and mix well, use your hands for this. Once mixed, shape into loaf in the center of the insert, with about a 1 finger width of space on the sides of the insert. There, wasn't that easy, and no mixing bowl to wash.
  • Spoon the glaze over the top of the loaf.
  • Cook on Low setting for 6 hours.
  • Slice and serve with mashed potatoes and a vegetable for a complete meal. Think meatloaf sandwiches for leftovers.

Notes

Figure about 200 Baht for the beef. For 6 servings this is about 98 cents per serving.
Shortcut: Breadcrumbs.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,Beef - Slow Cooker
Crawfish Etoufé
September 18, 2017 Lee
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Crawfish Etoufé

Jerry Collins, United States.
Crawfish, Crayfish, or Crawdads, regardless of the name they are farmed in Thailand but are hard to locate as there is only a few farms. For those that have not enjoyed these little bites, they are small, and the tails taste very much like lobster, which they are related to. When I was growing up, we lived about 1 mile from Lake Michigan, we gathered them up each year and just boiled them, tasty. Link to the shortcut is listed in the Recipe Notes section.
4 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine European
Servings 4 servings

Ingredients
  

  • 6 cups shrimp stock, fresh or from powder
  • 1 large onion, diced
  • 1 cup spring onion, chopped
  • ¾ cup carrot, julienned
  • ¼ cup olive oil
  • 2 tablespoons tomato paste
  • 1½ cans condensed cream of mushroom soup, Shortcut
  • 1 tablespoon Thai chili powder, or less to taste
  • salt, to taste, good starting point is 1 tsp
  • 500 grams crawfish, (1 lb), see Step 1

Instructions
 

  • This can be made with shrimp or crawfish. For shrimp just peel, remove heads, tails, and de-vein. For crawfish use the tails only, peeled. For those of you new to making stock, save either the shrimp heads and peels or for using crawfish retain the rest of the crawfish, freeze for latter use to make a stock or to make your stock for this recipe.
  • Heat the oil in a large pot, then add the onion, spring onion, and carrot. Cook until the onion is soft.
  • Add the soup and mix, let the soup heat up to bubbly for a few seconds then reduce to a simmer and stir in the stock, then mix in the tomato paste. Add the Thai chili powder and salt to taste, stir to combine. Bring to a near boil then reduce to a simmer.
  • Add the crawfish or shrimp, simmer until the sauce is to your desired consistency. (Photo, Jerry Collins.)
  • Serve over rice or in a bread bowl, enjoy.

Notes

The shrimp, large whites from Tesco would cost about 140 Baht/500 grams. Local in a village would be about the same cost for larger prawn. For 4 servings, this is about $1.05 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
* Fair Value $1.01 to $1.50 per Serving,SEAFOOD - ALL,Seafood - Crawfish,Seafood - Shrimp/Prawn
Condensed Cream of Onion Soup
September 18, 2017 Lee
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Condensed Cream of Onion Soup

Adapted from an internet recipe.
This is a new one for me, I never heard of it, but seems to be a popular ingredient in many recipes. Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Onion Soup.
Print Recipe
Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Cuisine American
Servings 1 can

Equipment

  • Microwave

Ingredients
  

  • ⅓ cup onion, finely diced
  • 1 tablespoon vegetable oil
  • 1 can evaporated milk, 385 gram can is what I use, Falcon brand
  • 1 teaspoon onion powder
  • 2 tablespoons corn starch
  • ⅛ teaspoon white pepper powder
  • pinch sugar

Instructions
 

  • Place diced onion and oil into a 1 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
  • Add remaining ingredients and whisk until smooth.
  • Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.

Notes

Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1¼ cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Ingredients - Condensed Soups
Simple Salmon
September 17, 2017 Lee
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Simple Salmon

Adapted from an internet recipe.
This is your basic stove top recipe, and it could not be any easier. Only 4 ingredients and no quantities needed, figure 1 fillet per serving.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • salmon fillets, or steaks
  • salt and pepper, as desired
  • extra light olive oil

Instructions
 

  • I used 3 skin on fillets from Tesco, each is 120 grams or about 4¼ oz. Rinse the fillets and check for and remove any stray scales and pin bones.
  • Season the flesh side with salt and pepper as desired.
  • Heat a tablespoon or two of oil in a non stick pan on medium high heat, when hot, add the salmon skin side down. Cook for about 3-5 minutes, most of the cooking takes place with the skin side down.
  • As the color of the flesh on the sides of each fillet changes from the bottom upwards, and the skin is crispy, turn each fillet over and cook for another 2-3 minutes.
  • Serve with sides of your choice.

Notes

At 69 Baht for each salmon fillet, this is about $2.15 per serving.
#1 Go-To Recipes,* High Cost $1.51+ per Serving,5 Ingredients or Less,FISH - ALL,Fish - Salmon
Baked Dorado
September 17, 2017 Lee
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Baked Dorado

Adapted from an internet recipe.
For as long as I have been in Thailand, I have never eaten Dorado. Dorado is known as Dolphinfish (it is a fish, not a dolphin), and in the US, particularly Hawaii, known as Mahi Mahi. This is an excellent table fish. I will use the Dorado term here.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Equipment

  • Oven
  • Baking Pan

Ingredients
  

  • 2 Dorado fillets, about 120 grams / 4¼ oz each
  • 2 teaspoons olive oil
  • ½ cup butter, (1 stick / ½ block)
  • 1 clove garlic, smashed and minced
  • 1 tablespoon lemon, or lime juice
  • 2 drops hot sauce, or to taste
  • 1 roma tomato, seeded and chopped
  • 1 spring onion, green and white parts, chopped

Instructions
 

  • Preheat your oven to 230° C (450° F).
  • Rub the fish fillets with olive oil and place into a baking dish, bake for about 20 minutes or until the fish easily flakes with a fork.
  • While the fish is cooking, in a small saucepan, melt the butter, stir in the lemon juice, garlic, and hot sauce and then add the tomato and spring onion. Cook while stirring until good and hot.
  • Remove the fish from the oven and plate, spoon the sauce over the fish and serve. A rice side dish and a vegetable would be great.

Notes

I cannot price this for Dorado, for Pangasius this would be low cost.
Variant: 1. Use any whitefish.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Dorado
Tandoori Fish
September 17, 2017 Lee
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Tandoori Fish

Adapted from an internet recipe.
An Indian dish and this does sound very good. On my to cook list.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 4 hours
Total Time 4 hours 25 minutes
Course Main Dish
Cuisine Indian
Servings 6 servings

Ingredients
  

  • ⅓ cup white vinegar
  • 4 cloves garlic, smashed and finely minced
  • 1 tablespoon fresh ginger, peeled, grated
  • ½ teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • ½ cup vegetable oil
  • 1 kilo whitefish fillets, cut into 3-4 pieces each

Instructions
 

  • Mix together the first 8 ingredients. Brush the fish pieces with the marinade to coat evenly and place in a shallow dish, pour the remaining marinade over the fish. Place the fish in the fridge to marinate for at least 4 hours.
  • Preheat your oven's broiler, brush off excess marinade and reserve marinade, then place the fish in a broiler safe dish or pan.
  • Broil on the center rack for 10 minutes, remove the rack, turn the fish, brush with the marinade, broil for another 7 to 8 minutes or until the fish easily flakes with a fork.
  • Serve with rice and a steamed vegetable for a complete meal.

Notes

Pangasius would cost about 120 Baht/kilo. For 6 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,: INDIAN,FISH - ALL,Fish - White Fish
Fish Chowder I
September 17, 2017 Lee
1 Comment

Fish Chowder I

This is delicious! I used Pangasius but any type of boneless and skinless whitefish can be used in this. I made this on 16 Oct 2017 and this is my new favorite. Link to the shortcut is listed in the Recipe Notes section.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 1 kilo whitefish, boneless, skinless, cut into 1/2 inch cubes
  • 2 tablespoons butter
  • 2 cups onion, chopped
  • 4-8 fresh Shiitake mushrooms, sliced
  • 1 stalk import celery
  • 4 cups chicken stock, fresh or from powder
  • 4 cups potatoes, diced
  • 1 cup clam juice, or shrimp stock
  • 1/2 cup all purpose flour
  • salt and pepper, to taste
  • 2 cans evaporated milk
  • 1/8 teaspoon Old Bay seasoning, OR make from a shortcut, optional
  • bacon, cooked and crumbled, optional

Instructions
 

  • In a large pot melt the butter on medium heat then cook the onions, mushrooms and celery until tender.
  • Add the chicken stock and potatoes and simmer for 10 minutes. Add the fish and simmer for 10 minutes more. This photo was just after I added the fish.
  • Mix together the clam juice (or shrimp stock) and flour until smooth, add to the chowder and season to taste with Old Bay, salt and pepper.
  • Stir in the evaporated milk and on a low simmer heat until just before boiling, remove from heat.
  • Serve with crumbled bacon on each bowl if desired.

Notes

Pangasius would cost about 120 Baht/kilo. For 8 servings, this is about 45 cents per serving.
Shortcut: Old Bay Seasoning.
Variants: 1. Use mushroom stock in place of chicken stock. 2. Omit the clam juice and flour part, it comes out very nice without this part. 3. Omit the Old Bay, not needed, and I like to taste the flavor of the chowder, not the flavor of a seasoning mix.
Adapted from an internet recipe.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Italian Chicken Skillet
September 17, 2017 Lee
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Italian Chicken Skillet

Sounds really good, on my to cook list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 4 chicken breasts, boneless, skinless, cubed
  • 1 tablespoon olive oil
  • 2 cloves garlic, smashed and minced
  • 1/2 cup red wine
  • 1 can diced tomato, with juice, or go with about 4-5 plum tomatoes diced
  • 250 grams small shell pasta, or Penne pasta
  • 150 grams spinch, fresh or frozen thawed and drained
  • 1 cup Mozzarella Cheese, shredded
  • chicken stock, as needed
  • 1 tablespoon Italian seasoning, if using fresh tomatoes

Instructions
 

  • In a large non stick skillet heat the olive oil over medium heat, when hot, add the chicken and garlic and cook and stir often until the chicken is no longer pink in the center, about 5 to 8 minutes.
  • Add the wine and diced tomatoes with their juice into the pan and bring to a boil over high heat while scraping the bottom of the pan with a spatula.
  • Stir in the pasta and return to a boil and cook without covering stirring often until the pasta is cooked through but firm, about 10 to 15 minutes, add chicken stock if the pan is getting too dry or you want more sauce. spread the spinach over the top, cover and reduce to a simmer and cook for about 5 minutes, either to wilt and cook fresh spinach or heat through frozen thawed spinach.
  • Sprinkle on the cheese and simmer until the cheese is melted and the pasta is bubbly.
  • Serve.

Notes

For the chicken, figure about 70 Baht. For the cheese, figure about 90 Baht. For 4 servings, this is about $1.17 per serving.
Shortcut: Italian Seasoning.
Variants: 1. Precook the pasta about 3/4 done in a separate pot of salted water before adding to the skillet. 2. Add sliced mushrooms. 3. Add diced red bell pepper.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,PASTA
Beer Battered Green Chile Strips
September 17, 2017 Lee
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Beer Battered Green Chile Strips

No Hatch Green Chilies where I live so I will go with a large green chili variety available in Tesco. The dipping sauce for this sounds wonderful as well.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4 servings

Ingredients
  

For the Chili Strips

  • 4 large green chilies
  • 2 cups cooking oil
  • 1/2 can beer
  • 1/2 cup all purpose flour
  • 1/2 teaspoon baking powder
  • salt, as desired
  • pinch black pepper

For the Dipping Sauce

  • 1 cup mayo
  • 1 teaspoon fresh cilantro leaves, finely chopped
  • 1/4 cup large green chili, roasted, peeled, seeded, chopped
  • 1 teaspoon onion powder

Instructions
 

For the Dipping Sauce

  • Mix all the Dipping Sauce ingredients in a small bowl, refrigerate until use.

For the Chili Strips

  • Prepare the chilies first, roast, then remove the skins, seeds, and stems. Cutting lengthwise, cut as many 1/4 inch strips from the chilies, set aside.
  • In a large deep pan heat the oil to hot but not smoking. While the oil is heating, prepare a plate with paper towels as a place to drain the chili strips on when removed from the oil.
  • Pour beer, flour, baking powder, salt as desired, and pepper in a medium size mixing bowl and whisk well until there are no more lumps in the batter.
  • When the oil is hot, working in batches, dredge the chili strips in the batter and fry in the oil until golden brown, remove to the paper towel lined plate to drain, repeat for remaining batches.
  • Serve with the dipping sauce.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS
Steamed Salmon in Lime Sauce (Rice Cooker)
September 17, 2017 Lee
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Steamed Salmon in Lime Sauce (Rice Cooker)

Adapted from an internet recipe.
Sounds very good, when I make this I will use my steamer basket in my rice cooker.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine Thai
Servings 1 serving

Equipment

  • Rice Cooker

Ingredients
  

For the Salmon

  • 1 salmon steak, or fillet
  • 5 kaffir lime leaves, torn
  • 1 sprig fresh cilantro leaves, chopped
  • 1 stalk lemongrass, pounded, cut into 2 inch pieces
  • 6 slices lime
  • salt, as desired

For the Lime Sauce

  • 2 tablespoons lime juice
  • 1½ tablespoons fish sauce
  • 1½ teaspoons sugar
  • 1-3 red Bird's Eye chilies, sliced thin
  • 5 cloves garlic, smashed and minced
  • 2 sprigs fresh cilantro leaves, chopped

Instructions
 

  • Heat your steamer, rice cooker or pot with a steamer insert.
  • Rinse the salmon steaks, pat dry, and sprinkle salt on both sides. Divide the prepared vegetables for the Salmon into two parts. On a heat proof plate that will fit in your steamer, add one part of the veggies, place the salmon on top, place the second part of the veggies on top of the salmon. Top with the 3 remaining lime slices.
  • When your steamer is hot, quickly, but carefully plate the plate in the steamer, a pair of steamer handles to lift the plate would be ideal. Cover and let steam for 5-10 minutes or until the salmon is just cooked through and flakes with a fork.
  • While the salmon is steaming, prepare the lime sauce by mixing all the Sauce ingredients in a small bowl.
  • When the salmon is cooked, quickly open the steamer and lift out the plate, pour out the water that collected on the plate, then pour the sauce over the salmon and place the plate back in the steamer for 5 more minutes.
  • Remove from the steamer and serve.

Notes

For 69 Baht per fillet, this is about $2.03 per serving. High cost but good for a once in a while, healthy meal.
* High Cost $1.51+ per Serving,: THAI,FISH - ALL,Fish - Rice Cooker,Fish - Salmon