Author Archive
Stewed Potatoes
This is a Southern US dish from a good friend, and it sounds wonderful.
Ingredients
- 1-1 1/2 kilos potatoes, any variety, skin on or skin off
- salt and pepper, to taste
- butter, to taste
- chives, chopped, to taste
- 2 cups milk, or as needed, cold
- 1/4 - 1/2 cup cornstarch, or as needed
- bacon, optional, cooked and chopped
Instructions
- Cube the potatoes and add to a pot, cover with water and bring to a boil and cook until fork tender. When cooked, reduce heat to a simmer, drain about half of the water out of the pot. Pour in 1 1/2 cups of milk and stir into the potatoes.
- In a small bowl, add the remaining cold milk, and add 1/4 cup of cornstarch and mix until smooth to make a slurry, stir the slurry into the soup and stir and simmer until thickened to your liking. If using the optional bacon, stir that in as well. Use a bit more cornstarch and milk if needed to thicken to your liking.
- Stir in about 2 tablespoons or so of butter, simmer until the butter is melted and serve.
Notes
Low cost.
Variants: This is easily changed to your preference, adding any combination of parsley, spring onion, onion (chopped and sauteed), chives, bacon, you get the idea.
Recipe and photo provided by good friend, Lydia Faulk.
United States.
United States.
Russian Mushroom & Potato Soup
This is delicious either as the creamy or non-creamy version depending on your preference. I made this on 7 Sep 2017, both versions tested and family approved.
Ingredients
- 4-5 medium potatoes, skin on or off your preference, diced
- 500 grams fresh mushrooms, sliced, button, Shiitake, or Straw
- 2 carrots, sliced
- ½ cup spring onion, chopped, green and white
- 6 cups chicken broth, fresh or from powder
- 3 tablespoons butter
- 2 tablespoons olive oil
- 2 teaspoons fresh dill, chopped, plus more for garnish
- 1 bay leaf
- 1 teaspoon salt
- â…› teaspoon black pepper
To make the Creamy Version, you need this
- ½ cup milk
- ½ cup whipping cream
- ¼ cup all purpose flour
Instructions
- In a large pot on medium heat, melt the butter then add the spring onion and carrots and cook for about 5 minutes, stirring occasionally.
- Then add the broth, salt, pepper, dill, and bay leaf. Add the potatoes and cover the pot and simmer for 15 to 20 minutes. Potatoes should be tender but still firm.
- In a large non stick skillet heat the olive oil over medium heat and add the mushrooms. (I used Shiitake Mushrooms.)
- Cook for 5 to 7 minutes to brown them up, then add the mushrooms to the soup pot.
- At this point you can serve for the non-creamy version, or continue on for the creamy version.
For the Creamy Version
- In a small bowl, whisk together the milk, whipping cream, and flour until good and smooth.
- Slowly stir mixture into the soup and increase heat to a gentle boil and the soup will thicken. Serve.
Notes
Low cost.
Ham-O, Egg-O, Cheese-O Sandwich
I don't know why I thought of this last night, I must have been chatting with some of my Navy friends. For anyone that has been in South Korea, in the bar districts when the Navy visited, there was a street vendor with a cart, they made and sold Ham-O, Egg-O, Cheese-O sandwiches. This is a basic sandwich, and they made bank with these! These were made when you ordered, wrapped in paper and placed in a bag. I recall these were $1 each.
Ingredients
- 1 slice ham
- 1 egg
- 1 slice cheese
- 1 hamburger bun
- mayo, as needed
Instructions
- Keep in mind this was done on a large griddle, the woman running the cart was probably making up to 6 of these at a time.
- Fry the ham, while the ham is cooking, fry an egg hard, breaking the yolk, flipping it once.
- Spread mayo on the top and bottom bun, add the fried ham slice on the bottom bun.
- Top the ham with the fried egg.
- Top the egg with a slice of cheese (I used Gouda).
- Add the top bun. As simple as that. Enjoy.
Notes
Low cost.
Have enjoyed these many times in South Korea.
Garlic Aioli Dip
This dipping sauce comes highly recommended so I am listing it as a stand alone recipe since this would be a great dipping sauce for many recipes. Originally listed with a Cheesy Chicken Fritters recipe on this site, shortcut to that is in the Recipe Notes section.
Ingredients
- 1/3 cup mayo
- 1 clove garlic, pressed
- 1 1/2 teaspoons lemon juice
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- To make the Garlic Aioli dipping sauce, just add all of the aioli ingredients to a small bowl and mix together. Refrigerate until use. Enjoy.
Notes
Low cost.
Shortcut: Cheesy Chicken Fritters.
This recipe for Cheesy Chicken Fritters is from Natasha's Kitchen.
Company Potatoes
Sounds really good, and comes from a highly respected Chef. I am looking forward to preparing these. The recipe stated here makes a lot, so you may want to scale this back to test it out. I will use regular potatoes from Tesco to prepare this, no Yukon potatoes here.
Ingredients
- 2 1/2 kilos potatoes, washed well, no need to peel
- 2 teaspoons sea salt, plus more for seasoning to taste
- 1 bay leaf
- 3/4 cup butter, melted, this is 3/4 standard block
- 1 cup fresh parsley, finely chopped
Instructions
- Cut potatoes into 1 inch pieces, add to a large pot and cover with warm water to cover by an inch. Sprinkle in the salt, add the bay leaf, and bring to a boil. Cook partially covered for 15 minutes or until tender and easily stabbed with a fork.
- When potatoes are tender, drain and place in a large heat proof mixing bowl, then drizzle on the butter and toss to coat. Season with salt to taste then add the parsley and toss to mix together.
- Just prior to serving, toss again to mix in the butter at the bottom of the bowl. Serve hot.
Notes
Low cost.
This recipe for Company Potatoes is from Natasha's Kitchen.
Chicken Lentil Soup
This sounds really good. I have changed this just slightly to use bone in chicken thighs, when cooked, remove then shred and debone and add back to the pot. Bones add flavor when cooked.
Ingredients
- 4 tablespoons bacon fat, or butter
- 1 large onion, diced
- 2 stalks import celery, diced
- 1-2 carrots, diced
- 2 tablespoons tomato paste
- 12 cups water, or chicken stock
- 2 cups lentils
- 500-600 grams chicken thighs, bone in skin on
- Parmesan cheese, grated, for serving
- salt and pepper, to taste
Instructions
- Melt the bacon fat or butter in the bottom of a large pot over medium heat then add the onion, celery, carrots, garlic, and season generously with salt and pepper. Cook until the vegetables have softened, about 10 minutes. Add the tomato paste and stir to coat the vegetables and cook until the tomato paste darkens, about 2 minutes.
- Add the water or chicken stock (remember, the thighs simmering will make the broth) and lentils and bring to a boil. Reduce the heat to maintain a very gentle simmer and add the chicken thighs. Cover and simmer for 1 hour, stirring and checking periodically to make sure the soup is nott bubbling too vigorously and to remove any foam on the surface. Remove the chicken thighs to a plate with a slotted spoon.
- Depending how thick or broth like you like the soup, mash about half of the soup until it’s thick and creamy, mash more for cream or less for more broth. Using two forks, remove the skin, bone, and cartilage from each thigh and discard or save as a treat for your dog, and shred the meat and return it to the pot. Taste and adjust seasonings as needed. Let the soup heat, on the low simmer for a few minutes.
- Serve with Parmesan cheese sprinkled on the top if desired.
Notes
The chicken will cost 37 Baht/500 grams. Go a little heavier though as you will be removing the bones, so I will estimate 50 Baht for the chicken. For 8 servings, this is about 20 cents per serving. Lentils I cannot price yet at this time. My next trip to Phuket I will look for them there.
Adapted from an internet recipe.
Shrimp Alfredo Pasta
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.
Ingredients
- 350 grams Fettuccine pasta, or penne pasta will work also
- 500 grams medium shrimp, peeled, deveined, tails removed
- 1 tablespoon cooking oil
- 1 onion, finely diced
- 2 tablespoons butter
- 1 clove garlic, smashed and minced
- 1/3 cup white wine
- 2 cups whipping cream
- 1/3 cup Parmesan cheese, grated
- salt and pepper, to taste
- sprinkle paprika, as needed
- fresh parsley, chopped for garnish or basil
Instructions
- Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain only, no rinsing, set aside.
- 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.
- 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.
- 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.
- Add the shrimp and pasta and mix into the sauce, garnish parsley or basil, grate some Parmesan on top and black pepper to taste.
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.
Mom’s Chicken Fettuccine Alfredo
Not my Mom, Natasha's Mom. Chicken, pasta, and Alfredo sauce, I'm in! This is a light sauce, not heavy or rich like a typical Alfredo sauce. On my to cook list for sure.
Ingredients
- 1 kilo chicken breasts, sliced into strips
- 350 grams Fettuccine pasta
- 500 grams fresh mushrooms, thickly sliced, button, Shiitake, or Straw
- 1 onion, finely diced
- 3 cloves garlic, smashed and finely minced
- 1 3/4 cups milk
- 1 3/4 cups heavy cream
- 1/4 cup fresh parsley, finely chopped
- 5 tablespoons olive oil, divided
- 1 tablespoon butter
- salt and pepper, to taste
Instructions
- Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain then set aside.
- In a large pan heat 2 tablespoons of olive over medium heat and salt and pepper the chicken slices well and add to the hot pan and cook until slightly golden brown and cooked through, about 5 minutes. Remove the chicken from the pan to a plate and cover with a lid to keep it warm.
- Using the same pan on medium high heat, add the remaining oil and the butter, when hot add the onion and cook for about 3 minutes or until soft, then add the mushrooms and cover, stir often and cook until soft, about 4 to 7 minutes. Add the garlic and stir continuously and cook for 30 seconds more. Now add in the milk and cream and simmer for 5 to 8 minutes, sauce should just bare be starting to thicken (it thickens slightly more when it is rested afterwards).
- Add the chicken and parsley to the pan and season with salt and pepper to taste. Mix the chicken into the sauce. Add the pasta and mix into the sauce to coat. Heat the pasta and chicken through then remove from heat, cover and let rest for 10 to 15 minutes.
- Stir again to mix and serve.
Notes
Chicken breasts will run about 70 Baht/kilo. For 6 servings, this is about 35 cents per serving.
Variant: Use shrimp, peeled, deveined, and tails removed, in place of the chicken.
This recipe for Mom’s Chicken Fettuccine Alfredo is from Natasha's Kitchen.
Chicken Meatballs in Cream Sauce (Tefteli)
These sound great and you could call them the Slavic version of Swedish Meatballs. Paired with mashed potatoes, this sounds perfect. I made these on 5 Sep 2017, and they are excellent! Highly recommended.
Ingredients
For the Meatballs
- 500 grams ground chicken, thighs would be perfect
- 1 cup cooked rice, room temperature
- 1 egg
- 1 small onion, grated
- 1 clove garlic, smashed and finely minced
- ½ teaspoon sea salt
- ¼ teaspoon pepper
- ½ cup all purpose flour, for dredging
- 2 tablespoons olive oil, for frying
For the Sauce
- 2 tablespoons butter
- 2 tablespoons all purpose flour
- 2 cups chicken broth, fresh or make from powder
- ¼ cup Greek yogurt, or sour cream, or heavy cream
- ½-1 teaspoon paprika
- salt and pepper, to taste
- fresh parsley, chopped for garnish
Instructions
- In a large bowl, prepare the meatballs. Combine the chicken, egg, rice, onion, garlic, salt and pepper.
- Just mix with a large spoon.
- Roll the meatballs into 1 to 1¼ inch balls, ice cream scoop would work and I will get one to do this to verify the size. Roll each ball in flour and set on a lightly floured plate or surface.
- Heat a large pan over medium heat and add the oil. Use a regular stainless pan if you want a darker sauce or feel free to use a non stick pan which will give a lighter color sauce, this does not change the flavor of the sauce. When the pan is hot, add the meatballs and cook for 4 minutes without turning them, then flip over with tongs and cook 3 more minutes or until nice and golden brown and cooked through. Remove to a plate.
- To make the sauce, using the same pan on medium heat add the butter and when melted whisk in the flour and whisk until golden in color, then add the stock and whisk until it starts to thicken then whisk in the Greek yogurt (or sour cream or heavy cream) and season to taste, a good starting point would be ½ teaspoon paprika, ⅛ teaspoon pepper, and salt to taste.
- Bring the sauce to a simmer and whisk until the sauce thickens, remember the sauce will also thicken as it cools. When the sauce will coat a meatball, add all the meatballs to the pan and turn each one to coat with the sauce.
- Serve with mashed potatoes or pasta once all the meatballs have heated and sprinkle with parsley for garnish.
Notes
Chicken thighs (you would grind or mince yourself, as I have never seen ground chicken here) would cost about 40 Baht/500 grams. For 4 servings, this is about 28 cents per serving. Outstanding value.
Sauteed Daikon Greens
I found this recipe doing research if daikon greens are edible, and they certainly are, see, I try and learn something every day. We have daikon growing in the garden and harvested some today, 15 Sep 2017 and I prepared this for a side dish last night. Lemon or lime juice is key here.
Ingredients
- 2-3 teaspoons sesame oil
- 1 medium onion, cut into thin half moons
- pinch sea salt
- 2 cloves garlic, smashed and minced
- 2-3 bunches daikon greens, 1 bunch is from 1 daikon, chopped
- 1-2 teaspoons lemon juice, or lime juice
- 1-2 tablespoons water
- splash oyster sauce
Instructions
- Wash and sort the greens, 1 bunch is from 1 daikon, however remove the larger older leaves and discard those. The remaining leaves you have, chop into 1 inch pieces.
- Heat a large pan on medium heat with the oil. When the oil is hot, add the onion and sea salt. Saute stirring frequently for about 5 minutes or until onion starts getting translucent. Add the garlic and cook for 2 more minutes.
- Add the greens and stir to coat with the oil and mixed into the onions. Add 1-2 tablespoons of water, cover and cook until tender, about 3-4 minutes.
- Remove from heat and stir in 1-2 teaspoons of lemon or lime juice, splash of oyster sauce to taste. Serve as a side. I took the photo after several servings were take out of the pan.
Notes
Low cost.
Adapted from an internet recipe.