Author Archive
Green Beans & Mushrooms
Perfect side dish and even got the thumbs up from my mother in law, and she does not give that out easily. Takes just a bit longer than most green bean recipes as you will need to steam some items and saute other items, but for the most part, you can do both at the same time. For those viewers not in Asia, a long bean is just a green bean but can be 1-3 feet long. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 250 grams fresh long beans, cut into 1 inch pieces
- 2 fresh carrots, see Step 1
- 1 onion, sliced thin
- 2 cloves garlic, smashed and minced
- 250 grams fresh mushrooms, sliced, shiitaki or button would be good
- 1/4 teaspoon salt
- 1/2 teaspoon seasoned salt, OR make from a shortcut
- 1/4 teaspoon white pepper powder
- 3 tablespoons butter
Instructions
- Cut the carrots into 1 inch pieces, then cut each piece into strips about equal in diameter to the beans.
- Steam the long (green) beans for about 3-5 minutes until tender to the bite, depending on how crisp and tender you like the beans. Remove and set aside. (You can steam the carrots for about 1-2 minutes, then add the beans and steam together until crisp, which is what I did.)
- Steam the carrots for about 3-8 minutes, depending on the size and how crisp and tender you like carrots. Remove and set aside.
- Melt the butter in a large pan over medium heat, Saute the onion and garlic until the onion is translucent, add the mushrooms and cook until almost tender, cover and reduce heat to low and simmer for 2-3 minutes, stir in the carrots and green beans, salt, seasoned salt, and white pepper. Cover and cook for about 5 minutes, stirring occasionally to heat everything through. (Mushrooms I used was a 150 gram package of Shimeji mushrooms, chopped.)
- Serve as a side dish.
Notes
Low cost.
Shortcut: Seasoned Salt.
Variants: Substitute daikon for the carrot. Add 1 teaspoon of dried rosemary or thyme, or both.
Adapted from an internet recipe.
Bleu Cheese Bacon Mac & Cheese
Bacon and Bleu cheese, and mac, I think we have a winner here! On my to cook list.
Ingredients
- 8 strips bacon, chopped, fried crispy
- 1 can evaporated milk
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- pinch cayenne pepper
- 250 grams dry macaroni
- 1 tablespoon butter
- 140 grams Bleu cheese, crumbled
- 120 grams white Cheddar cheese, shredded
Instructions
- In a bowl, whisk together the evaporated milk, egg, salt, pepper, and cayenne until combined then set aside.
- In a large pot of salted boiling water, cook the pasta until just tender, drain, and return to pot and add the butter and reduce the temp to low, toss the pasta until the butter is melted. Pour in the milk mixture and stir until well mixed. Raise the heat to medium, stirring occasionally for about 3 to 5 minutes or until the sauce comes to a simmer.
- Remove the pot from heat and stir in both cheeses until melted and mixed in, then stir in the bacon.
- Serve, garnish additional bacon and Bleu cheese if desired.
Notes
Bacon would cost about 150 Baht, the Bleu cheese about 150 Baht, and the Cheddar about 90 Baht. For 3 servings, this is about $3.82 per serving, not a cheap meal but sounds really good for a once in a while treat.
Adapted from an internet recipe.
Crab Mac & Cheese
This sounds absolutely delicious. On my to cook list.
Ingredients
- 500 grams dry elbow macaroni, or maccheroni
- 1/4 cup butter, this is 1/4 standard block
- 1 shallot, finely diced
- 3 cloves garlic, smashed and minced
- 1/4 cup all purpose flour
- 2 cups milk
- 1 cup white Cheddar cheese, shredded, divided
- 1 cup Mozzarella Cheese, shredded
- 500 grams lump crab meat, drained and shell fragments removed
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 190 C. Cook the pasta in a pot of boiling salted water until just tender, drain well and return to the pot.
- While the pasta is cooking, heat a large skillet over medium heat and melt the butter. Add the shallot and garlic and cook until fragrant and softened, about 3 minutes. Add flour and whisk until combined and golden brown, about 1 minute. Add milk and season with salt and pepper to your liking. Simmer 2 minutes, until sauce is thickened and smooth.
- Stir in 1/2 of the white cheddar and mozzarella until melted then remove from heat.
- Add the sauce and crab meat to the pot with cooked pasta and stir until completely combined. Pour into a large baking dish, sprinkle with the remaining Cheddar and parsley and bake until bubbly, about 20 minutes.
- Serve.
Notes
I cannot price this until I get a price on 500 grams of lump crab meat. I will say fair cost for now.
Variant: I will play around with this also using imitation crab which would be a cost saver as well.
Adapted from an internet recipe.
Russian Style Crab Salad (Крабовый Салат)
This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious! Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 750 grams imitation crab, chopped or chopped and shredded, (1½ lbs)
- 6-7 hard boiled eggs, diced, Shortcut
- 1 small onion, finely diced
- 1 cup mayo
- 2 tablespoons horseradish sauce, or to taste
- 1 can corn, drained well
- 1 can sweet peas, drained well
Instructions
- In a large bowl, add everything except the peas and mix, add more mayo as needed to coat everything well.
- Add the peas and gently fold in, this keeps them from getting mushy. Store in the fridge for several hours before serving.
- Served along some Roast Red Pork, delicious! You can certainly serve this as a main dish as well.
Notes
Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good, for 750 grams, figure about 150 Baht. For 8 servings, this is about 52 cents per serving.
Shortcut: Perfect Hard Boiled Chicken Eggs.
Crab Salad with Cucumber & Tomato
This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using this. This is a use what you have recipe, and I will say, wow, this is good! I made this on 8 August 2017. The amounts listed are approximate, use what you have, I used a bit more imitation crab, but probably less spring onion.
Ingredients
- 500 grams imitation crab
- 2 medium cucumbers, diced small
- 2 medium tomatoes, diced and drained
- 1/4 cup spring onions, chopped
- 3 cloves garlic, smashed and minced
- 1/2 cup mayo, or as needed
Instructions
- Prepare the imitation crab by chopping and shredding. No kidding, use your hands like you would mix a meat loaf! Place in a bowl with all the remaining prepared vegetables and mix together.
- Add the mayo and mix to coat everything, use more mayo as needed. Store in the fridge for several hours to chill before serving.
Notes
Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good. For 6 servings, this is about 46 cents per serving.
Inspired by the recipe Crab Salad with Cucumber and Tomato from Natasha's Kitchen.
Pizza Mac & Cheese
Mac & Cheese, always a classic, and this version sounds really good. On my to cook list.
Ingredients
- 500 grams dry macaroni, or shells, spirals, or maccheroni
- 3 tablespoons butter
- 3 cloves garlic, smashed and minced
- 3 tablespoons all purpose flour
- 2 1/2 cups milk
- 1 1/3 cups Mozzarella Cheese, shredded
- 1/2 cup Gouda cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 cup Pepperoni, chopped
- 15 slices Pepperoni, for topping
- 3/4 cup pizza sauce, OR make from a shortcut
- 1 tablespoon dried oregano
- 1 teaspoon red pepper flakes
- salt and pepper, to taste
- fresh basil, chopped, for garnish
Instructions
- Preheat your oven to 190 C. Bring to a boil a large pot of salted water, add the pasta and cook until just tender, drain.
- Add butter to the same pot and melt over medium heat. Add garlic and cook until fragrant, about a minute. Sprinkle with flour and cook until golden brown, about a minute more. Add milk and bring to a simmer. Let thicken then add 1 cup mozzarella, the Gouda, and Parmesan and stir until melted, about 2 minutes.
- Add the macaroni and stir until completely coated, then stir in the chopped pepperoni, 1/2 cup pizza sauce, oregano, and crushed red pepper flakes. Season with salt and pepper to taste.
- Transfer to a baking dish and spoon remaining pizza sauce on top. Top with remaining mozzarella and pepperoni slices. Bake until cheese is melted and golden brown and the pepperoni crispy, about 15 minutes.
- Garnish with basil and Parmesan and serve.
Notes
Only thing that is expensive is the cheese. Figure about 120 Baht for the Mozzarella, 90 Baht for the Gouda, and 90 Baht for the Parmesan. For 6 servings, this is about $1.47 per serving.
Shortcut: Pasta Sauce.
Adapted from an internet recipe.
Mexican Chorizo
Mexican Chorizo is the wet type of sausage, that is mainly used in bulk form, commonly mixed with eggs, potatoes, chilies, tacos, etc. This will keep in the fridge for several weeks. This is a base recipe that you can use and tailor the spices to your preference.
Ingredients
- 750 grams pork, see Step 1
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 1/2 tablespoons chili powder, adjust as needed if using Thai chili powder
- 1 clove garlic, smashed and finely minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 3 tablespoons white vinegar
Instructions
- You can use either minced pork from the store, or as I like to do, is grind my own, as you can control the fat content of meat. I will use pork shoulder when I make this. If grinding your own, use the medium plate or the coarse (wagon wheel) plate.
- Add the coarse ground pork to a large bowl, add all other ingredients and mix well, use your hands to ensure a good mixing. You may need to increase the amount of vinegar.
- Pack into a large jar or ceramic bowl, cover and store in the fridge for up to several weeks. Best to sit overnight in the fridge before the first use.
- To use, just scoop some out and cook with scrambled eggs, diced potatoes, etc.
Notes
Pork will cost about 75 Baht for 750 grams. This can be added to various dishes so 750 grams will last for say 6-10 dishes. Low cost.
Adapted from an internet recipe.
Sloppy Joe Mac & Cheese
I like a good Mac & Cheese, and this seems spot on with that, on my to cook list for sure.
Ingredients
- 500 grams dry elbow macaroni, or maccheroni
- 500 grams ground beef
- salt and pepper, to taste
- 2 cloves garlic, smashed and minced
- 1 onion, diced
- 2 tablespoons brown sugar, packed
- 2 cups crushed tomatoes
- 2 teaspoons Worcherstershire sauce
- 2 teaspoons chili powder
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 cups Mozzarella Cheese, shredded, divided
Instructions
- In a pot of boiling water, cook the pasta to the package directions. Drain and return to the pot.
- While the pasta is cooking, in a large skillet over medium heat, brown beef, breaking up meat with a spatula, and season with salt and pepper to your liking, then drain fat. Add garlic and onions and cook until softened, 2 minutes, then add brown sugar, tomatoes, Worcestershire, and chili powder, and simmer for about 10 minutes, reduce heat to low.
- Drain pasta one more time, and add to skillet over low heat. Stir in parsley and half the cheese, then quickly toss together to evenly coat pasta. Top with remaining mozzarella and cover with lid to melt cheese.
- Serve, garnish with fresh parsley if desired and have garlic bread on the side.
Notes
The beef would cost about 100 Baht/500 grams. The cheese, figure about 120 Baht. For 4 servings, this is about $1.62 per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Chicken Fritter Sliders
This recipe will use another recipe as a base, listed in the Recipe Notes section, you make that one first, then you can assemble the sliders.
Ingredients
- 1 recipe Chicken Fritters, plus dipping sauce, see Recipe Notes
- 1 12 pack dinner rolls
- Bleu cheese, as needed, about 1/2 to 3/4 cup
- 2 tablespoons butter, melted
- poppy seeds, optional
Instructions
- First thing to do is to make the Chicken Fritters and the Garlic Aioli dipping sauce, listed in the Recipe Notes section. Make the fritters small, about 2 to 2 1/2 inches in diameter.
- Preheat your oven to 180 C. Slice the rolls in half lengthwise, slice the entire package at one time, not individually. Place the bottom half in a 9x13 baking dish.
- Spread the Garlic Aioli dipping sauce on the buns in the baking dish, top with the fritters try to put a fritter on each bun section, sprinkle with Bleu cheese to your liking.
- Place the top layer of the rolls on the top, brush with melted butter, sprinkle with poppy seeds if desired. Bake for 20 minutes.
- Slice into individual sliders, serve.
Notes
The Chicken Fritters recipe comes out to about 44 cents per serving. For the Bleu cheese, figure about 115 Baht/100 grams, about a cup, crumbled. For 4 servings, this is about $1.29 per serving.
Shortcut: Cheesy Chicken Fritters.
Inspired by the recipe Cheesy Chicken Fritters from Natasha's Kitchen.
Stuffed Peppers with Polenta & Sausage
This sounds really good, nice use of the polenta. On my to cook list.
Ingredients
- 3 red bell peppers
- 1 tablespoon cooking oil
- 350 grams Italian sausage, OR make from a shortcut
- 1 cup onion, chopped
- 1/2 cup yellow cornmeal
- 1 1/2 cups chicken broth, fresh or from powder
- 1 cup milk
- 1 teaspoon kosher salt, divided
- 1/4 cup fresh parsley, chopped
- 1 cup Mozzarella Cheese, shredded
- 3 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1/4 teaspoon black pepper
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh basil leaves
Instructions
- Preheat your oven to 180 C. Microwave the bell peppers on High for 2 minutes to soften slightly. Cut bell peppers in half, lengthwise. Remove seeds and membranes, leave the stem intact for visual purpose.
- Heat oil in a large skillet over medium high heat. Add sausage to skillet and cook 4 minutes, stirring to break into small pieces. Add onion to skillet, stirring occasionally, until sausage is cooked and onion is tender, about 3 minutes. Remove sausage mixture from pan.
- Add cornmeal to the same skillet cook 1 minute, stirring constantly then add broth, milk, and 3/4 teaspoon of the salt, bring to a boil. Cover, reduce heat to medium, and cook, stirring occasionally, until liquid is absorbed, about 20 minutes. Stir in parsley, sausage, and half of the cheese. Divide mixture evenly among bell pepper halves. Place side by side on a baking sheet. Sprinkle with remaining mozzarella cheese.
- Bake for 30 minutes or until the cheese is browned and the peppers are tender.
- While the peppers are cooking, whisk the olive oil, vinegar, black pepper, and remaining salt in a medium bowl, add the tomatoes and basil, toss to coat. Serve over peppers with bread or a salad on the side for a complete meal.
Notes
For the sausage, this is based on making it yourself (takes just minutes) and would only cost about 40 Baht. Figure about 60 Baht for the cheese. For 6 servings, this is about 49 cents per serving.
Variant: Use 3 links of Italian sausage, hot or mild, remove the casing and break up when you cook them.
Shortcut: Italian Sausage.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.