Author Archive
Yellow Rice III (Rice Cooker)
September 17, 2017 Lee
Leave a comment

Yellow Rice III (Rice Cooker)

Adapted from an internet recipe.
Another variant to yellow rice, this is also turmeric based not saffron, and is a straightforward base recipe.
Print Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 25 minutes
Course Side
Cuisine Asian
Servings 4 servings as a side

Equipment

  • Rice Cooker

Ingredients
  

  • 1 cup dry white rice, rinsed
  • 1½ cups water
  • 1 teaspoon vegetable oil
  • ¼ teaspoon ground turmeric
  • ¼ teaspoon salt

Instructions
 

  • Add rice to your rice cooker, then add the turmeric, salt, and oil, stir until the rice is lightly coated with the oil and is yellow.
  • Add the water, cover, press Cook and when it switches to Warm, fluff with a fork, serve as a side dish.

Notes

Variant: 1. Replace the water with chicken stock.
5 Ingredients or Less,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Persian Dill Rice (Rice Cooker)
September 17, 2017 Lee
4 Comments

Persian Dill Rice (Rice Cooker)

Adapted from an internet recipe.
This is a great alternative to plain white rice, made this on 17 Sep 2018, and this was very well liked by the family.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine Middle Eastern
Servings 4 servings as a side

Equipment

  • Rice Cooker

Ingredients
  

  • 1 tablespoon oil
  • ¼ cup fresh dill, finely chopped, or 2 tablespoons dry
  • 1 cup dry white rice, rinsed
  • 2 cups water
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Instructions
 

  • Add everything except the water to your rice cooker, mix together to coat the rice with oil and everything is mixed in well.
  • Stir in the water, cover, and press Cook. When the cooker switches to Warm, open, fluff with a fork and serve as a side dish.

Notes

Variant: 1. Add ½ teaspoon of chicken stock powder to the first items added to the cooker.
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Bread Chicken Spring Rolls
September 17, 2017 Lee
Leave a comment

Bread Chicken Spring Rolls

I have no idea what country this originated in, but it sounds good and I will have to give this a try.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Appetizer, Lunch, Main Dish
Cuisine Middle Eastern
Servings 10 spring rolls

Ingredients
  

  • 10 slices bread, trim off the crust all sides
  • 1/2 cup mayo
  • chicken stuffing
  • cooking oil, for frying

For the Chicken Stuffing

  • 1 cup chicken, boiled or steamed, shredded
  • 1 carrot, shredded
  • 1 green bell pepper, thinly sliced
  • 1 cup cabbage, shredded
  • 4 spring onions, thinly sliced, green and white separated
  • 3 cloves garlic, smashed and minced
  • 1 tablespoon ginger, grated
  • 2 fresh green chilies, sliced
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 teaspoon ground black pepper
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 5 tablespoons cooking oil

Instructions
 

For the Stuffing

  • Heat the oil in a wok or non stick pan and add the garlic and ginger, when fragrant, add the white spring onion and green chilies, stir fry until the onion and chili are softened, then add the chicken, black pepper, and salt and stir fry to mix together.
  • Add the carrot, bell pepper, cabbage, soy sauce, sugar, vinegar, and the green part of the spring onion, stir well on high heat for 30 seconds and remove to a bowl and set that aside until it cooled.

To Assemble

  • Take a slice of bread and lay it on a flat surface, with a rolling pin, roll the bread into a thin flat slice.
  • Spread some mayo on the slice, place about 2 teaspoons of the chicken stuffing on the edge of the slice nearest you, then tightly roll the bread slice away from you, you can use water to make the last edge stick together. Place on a plate, seam side down. Repeat for remaining slices.
  • Heat a non stick pan with a splash of cooking oil on medium heat, and fry the spring rolls, turning often until golden brown.
  • Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,APPETIZERS / SNACKS,CHICKEN & TURKEY
Broccoli & Noodles Supreme
September 16, 2017 Lee
Leave a comment

Broccoli & Noodles Supreme

Sounds like an excellent side dish with salmon or chicken. On my to cook list. There is several shortcuts for cost savings as well. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish, Side
Cuisine American
Servings 5 servings as a side

Ingredients
  

  • 200 grams dry egg noodles
  • 2 cups fresh broccoli, cut into bite size pieces plus stem
  • 1 can condensed cream of chicken soup, OR make from a shortcut
  • 1/2 cup sour cream, OR make from a shortcut
  • 1/3 cup Parmesan cheese, grated
  • 1/8 teaspoon black pepper

Instructions
 

  • In a medium pot, cook the egg noodles according to the package instructions, add the broccoli to the same pot with the noodles about 5 minutes before the noodles are cooked.
  • Drain the noodles and broccoli when the noodles are tender and the broccoli crisp. Return to the same pot. Stir in the condensed soup, sour cream, cheese, and black pepper. Heat over medium heat until hot and bubbly, stir often.
  • Serve as a side with salmon or chicken.

Notes

Low cost.
Variant. 1. Boil up 2-3 chicken breasts, dice and add to the noodle mixture for a complete meal. 2. Change the cheese for a new dish.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,CHICKEN & TURKEY,PASTA,SIDES
Easy Spanish Rice (Rice Cooker)
September 15, 2017 Lee
1 Comment

Easy Spanish Rice (Rice Cooker)

Adapted from an internet recipe.
Easy is an understatement, and this is delicious, made on 24 June 2018 and the family loved it!. Perfect change from plain white rice for a side. I made this as written in my small 1 liter rice cooker as well.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Side
Cuisine American
Servings 6 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 cups dry Jasmine rice, rinsed
  • 1 can diced tomatoes, with juice, (400 g/14-15 oz)
  • 3½ cups water
  • 1 small onion, diced
  • 3 cubes chicken stock, crushed
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder

Instructions
 

  • Place the rinsed rice in the bottom of the rice cooker and then add the diced tomatoes, onion, stock cubes, and spices.
  • Add the water and stir to mix in the spices.
  • Set your rice cooker to Cook setting, when it switches to Warm, mix with a large spoon, it will be wet, taste for salt and add as desired.
  • Serve as a side dish.

Notes

Variant: 1. Use a can of whole peeled tomatoes, plus the tomato juice, and simply chop up the tomatoes, in place of the can of diced tomatoes.
Updated on 21 March 2022.
#1 Go-To Recipes,Seasoned Rice - Rice Cooker,Sides - Rice Cooker
Pasta with Sardines II
September 15, 2017 Lee
Leave a comment

Pasta with Sardines II

Adapted from an internet recipe.
Another great sounding recipe for sardines canned in olive oil. On my to cook list. If you are adventurous, you can make sardines in olive yourself, very easy. Links to the shortcuts are listed in the Recipe Notes section.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry spaghetti, (1 lb)
  • ¼ cup olive oil
  • 6 cloves garlic, minced
  • 2 tins sardines in olive oil, (120 g / 4¼ oz each, Ayam or any brand), Shortcut
  • 1 cup seasoned breadcrumbs, Shortcut
  • ⅓ cup Parmesan cheese, grated + plus more for garnish
  • ¼ cup fresh parsley, chopped
  • 1 teaspoon black pepper

Instructions
 

  • Bring a pot of salted water to a boil, then add the spaghetti and cook until just tender, drain, rinse under cold water, toss with ¼ cup of olive oil, cover and set aside.
  • Open the tins of sardines and drain the oil into a non stick pan, heat the pan over medium heat then add the garlic and saute until just golden brown, then split the sardines in half and add them to the pan, breaking them up a bit with the spatula, and saute another minute or so more,
  • Stir in the breadcrumbs and cheese, when mixed in, add the parsley, black pepper, remove from heat and add the pasta and mix, serve.

Notes

For sardines in olive oil, I have only seen one brand, Ayam, for 59 Baht per 120 gram tin, these are very good. If you make your own sardines in olive oil, you can reduce this price just a bit. Using 2 tins of sardines and 4 servings, this is about 87 cents per serving.
Shortcuts: Sardines in Olive Oil, Seasoned Breadcrumbs.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - Sardines,PASTA
Mushroom Rice I (Rice Cooker)
September 15, 2017 Lee
Leave a comment

Mushroom Rice I (Rice Cooker)

Adapted from an internet recipe.
This is an excellent rice! I modified this to use my basic Cook / Warm 1 liter (1 quart) rice cooker.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side
Cuisine American
Servings 4 servings

Equipment

  • Rice Cooker

Ingredients
  

  • 2 tablespoons butter
  • 6 fresh mushrooms, coarsely chopped, button or Shiitake
  • 1 clove garlic, minced
  • 1 spring onion, sliced
  • 2 cups chicken broth, fresh or from powder
  • 1 cup uncooked rice
  • ½ teaspoon dried parsley
  • salt and pepper, to taste

Instructions
 

  • I use a knifed slicer that slices a whole mushroom at once, then just chop them after. Here the mushrooms (I used Swiss Brown), spring onion, and garlic is ready.
  • Add the butter to your rice cooker pot and set to cook to melt the butter. When melted, add the mushrooms, spring onion, and garlic.
  • Cook, stir often, the mushrooms will release water, cook until the liquid has evaporated.
  • Add the broth, parsley, and rice, stir together. Season salt and pepper as desired.
  • Now add the cover and let the cooker complete the cook cycle.
  • When the cooker switches to Warm, fluff with a spoon.
  • Serve as a side dish and enjoy.

Notes

Updated on 9 February 2022.
#1 Go-To Recipes,MUSHROOMS,Seasoned Rice - Rice Cooker,SIDES
Southern Dirty Rice
September 15, 2017 Lee
Leave a comment

Southern Dirty Rice

Adapted from an internet recipe.
I have never had 'dirty rice' before but this does sound very good. Read the Variants in the Recipe Notes section for some tips.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 8 servings

Ingredients
  

  • 125 grams chicken gizzards, (4 oz)
  • 250 grams chicken livers, (8 oz)
  • 1 tablespoon cooking oil
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups dry rice
  • 4 cups chicken broth, fresh or from powder
  • salt, to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 cup spring onion, thinly sliced

Instructions
 

  • Pulse the gizzards in a food processor or blender, pour into a bowl, then pulse the livers.
  • Heat the oil in a large non stick pan on medium heat, add the gizzards and onion and saute until the gizzards are starting to brown, 5 minutes or so. Then add the liver and garlic and saute stirring constantly until the liver is browned, 3 minutes or so.
  • Add the rice and stir until coated with the oil then add the broth, salt and pepper, and the cayenne pepper and bring to a boil then reduce to a simmer. Cover and cook for 20 minutes, the rice will absorb the liquid. Remove from heat and leave covered 5 more minutes, stir then sprinkle with the spring onion and serve.

Notes

Variants: 1. Use just 375 grams (12 oz) of chicken livers. 2. Use 375 grams of the mixed giblets, meaning hearts, livers, and gizzards. 3. If no food processor or blender (that would be me), run the giblets through a meat grinder with the coarse plate, the wagon wheel.
Chicken - Giblets,SIDES
Balsamic Chicken Liver
September 15, 2017 Lee
Leave a comment

Balsamic Chicken Liver

Adapted from an internet recipe.
Sounds good, on my to cook list for sure.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • ½ cup all purpose flour
  • 1 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 500 grams chicken liver, cleaned and cut in half, (1 lb)
  • 2 tablespoons balsamic vinegar
  • ¼ cup butter, softened
  • salt and pepper, as desired

Instructions
 

  • Add the flour and pepper flakes to a large zip lock bag, add a few livers, seal the bag and shake to coat the liver, remove to a plate and repeat to coat all the liver.
  • Heat the olive oil in a large non stick pan and when heated, fry the livers for 2-4 minutes on each side, depending if you want them pink inside or well done. Season with salt and pepper as desired while frying.
  • Remove the liver to a plate and cover to keep warm, remove the pan from the burner and let it cool for 30 seconds to minute, then add the balsamic vinegar and return to the burner.
  • Add the butter and mix well, when combined, return the liver to the pan and coat them with the sauce and heat them through.
  • Serve with egg noodles or mashed potatoes and a vegetable of your choice.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets
Chicken Liver With Mushrooms
September 15, 2017 Lee
Leave a comment

Chicken Liver With Mushrooms

Adapted from an internet recipe.
This sounds like it has good potential, and apparently makes a good gravy as well for mashed potatoes. I am going to have to try this one soon.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

  • 250 grams chicken liver, cleaned and cut in half, (8 oz)
  • 2 tablespoons butter
  • 250 grams fresh mushrooms, sliced + 2 tablespoons water, (8 oz)
  • ¼ cup hot water
  • 1 tablespoon all purpose flour
  • ¼ teaspoon salt, or to taste
  • ⅛ teaspoon pepper
  • 1 teaspoon dried parsley
  • 1 teaspoon chicken stock powder
  • ¼ cup onion, diced

Instructions
 

  • Mix the chicken stock powder in the hot water, set aside.
  • Heat a non stick pan on medium heat and melt the butter, add the onion and liver, stirring and turning the livers to brown them up and soften the onion, cook for about 3-4 minutes.
  • Add the mushrooms and the 2 tablespoons of water and cook for about 5 minutes to wilt the mushrooms, then add the chicken stock water, flour, salt and pepper, and parsley, stir occasionally.
  • Bring to a boil then reduce to a simmer and cook uncovered, stir often to slightly thicken the gravy.
  • Serve with mashed potatoes or pasta and a vegetable.

Notes

Low cost per serving.
* Best Value $1 or Less per Serving,Chicken - Giblets