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Salmon Pasta Salad
July 22, 2017 Lee
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Salmon Pasta Salad

This sounds really good, a must try for me. For those in Thailand, make use of your rice cooker and steam salmon instead of the high priced small cans of salmon. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Lunch, Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 250 grams spiral pasta, cooked and drained
  • 2 cups cooked salmon, canned OR make from a shortcut
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 medium cucumber, quartered and sliced
  • 1 small red onion, sliced
  • 1/2 cup canola oil, or rice bran, or corn oil
  • 1/3 cup lemon juice, or lime juice
  • 1 1/2 teaspoons dill
  • 1 clove garlic, smashed and finely minced
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 head lettuce, torn

Instructions
 

  • In a large bowl add the pasta, salmon, tomatoes, cucumber and onion.
  • To make the dressing combine the canola, rice bran, or corn oil, lemon or lime juice, dill, garlic, salt and pepper and whisk well. Pour over pasta salad. Cover and chill for at least 2 hours.
  • Serve over lettuce leaves.

Notes

Figure 3 salmon fillets, you need to skin these yourself, to make the 2 cups of cooked salmon. The salmon fillets I get are 69 Baht each. For 6 servings, this is about $1.02, good value overall.
Shortcut: Steamed Salmon.
Adapted from an internet recipe.
* Fair Value $1.01 to $1.50 per Serving,Sides - Salads
Steamed Salmon (Rice Cooker)
July 22, 2017 Lee
1 Comment

 

Steamed Salmon (Rice Cooker)

Adapted from an internet recipe.
Canned salmon here for me is pricey, about $4.50, and that is the small can, I have never seen a large can of salmon here. Frozen Norwegian salmon fillets, about 140-160 grams each are just over $2 each, so in addition to just a steamed fillet for dinner, the fillets can be steamed and used in recipes calling for canned salmon, win win! Steamed salmon seemed to be the answer to that. This is a 2 in 1 recipe, one if you want steamed salmon for a dinner (seasoned) and one for just steamed to use in another recipe, such as salmon patties or a salmon pasta salad. I use a rice cooker with a steamer basket to cook these when I make them.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Lunch, Main Dish
Cuisine American
Servings 3 servings

Equipment

  • Rice Cooker , with steamer tray, or a dedicated Steamer

Ingredients
  

To Serve Steamed Salmon

  • 3 salmon fillets, (140-160 grams / 5-6 oz each)
  • sea salt and pepper, to taste for the fillets
  • 2 cups water
  • 1 bay leaf
  • 2 cloves garlic, smashed, don't even have to peel
  • 1 cup white wine, or just use 3 cups of water
  • 2 teaspoons dried thyme
  • 1 lemon or lime, quartered and squeezed, rind added
  • pinch black pepper
  • pinch salt

To Cook for another recipe

  • salmon fillets, (140-160 grams / 5-6 oz each)
  • 2-3 cups water

Instructions
 

To Serve

  • You can use the small fillets, a large fillet, or the steak cuts. I leave the skin on and will remove the skin and bones after they are steamed. If using frozen, thaw, remove from the package, quick rinse. For fresh, quick rinse.
  • For each fillet, if there is thin ends, just fold them to make a more uniform thickness, this is to ensure even cooking. Season with salt and pepper.
  • You can use a rice cooker with a steamer basket, or a pot with steamer insert and tight fitting lid. Lightly oil the steamer basket or insert. Use either method, heat the ingredients except the salmon to a boil.
  • Simmer the liquid for 20 minutes to allow the flavors to blend, then quickly open the rice cooker or pot, place the salmon in, and close, steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove skin, it will easily pull right off.
  • Serve with a green salad and bread for a light, nutritious meal.

To Use in another recipe

  • Add water that is below the steamer basket in a rice cooker or below a steamer insert in a pot and bring to a boil.
  • Place the skinned salmon fillets, folded as needed, in the steamer when the water is boiling and steam for 5-6 minutes, don't peak, just let them steam. End result is a pale orange color. If you have not done this before, target internal temp is 63° C (145° F) or until the fish flakes easily with a fork. Remove from the steamer and allow to cool to room temp.
  • Figure three 140-160 gram (5-6 oz) fillets to equal about a standard can (not the tuna fish size can), about 2 cups of cooked salmon.
  • Once cooled, flake or chunk with two forks. There, you just made a large can of salmon. Use in recipes calling for canned salmon.

Notes

Each salmon fillet (140-160 Baht) is 69 Baht, about $2. Using 3 fillets of this size is $6 per large can, not $4.50 per small can like tuna. Still costly, but much better than the small cans of salmon, and much better taste. For 3 servings, this is about $2 per serving. For serving when 3 fillets are steamed and used as a large can of tuna, the price per serving will be less.
Used in Recipes Listed on this Site:
#1 Go-To Recipes,* High Cost $1.51+ per Serving,FISH - ALL,Fish - Rice Cooker,Fish - Salmon,INGREDIENTS
Creamy Chicken Noodle Soup
July 21, 2017 Lee
1 Comment

Creamy Chicken Noodle Soup

This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. Links to the shortcuts are listed in the Recipe Notes section.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 6 cups chicken broth, fresh or from powder, Shortcut
  • 5 cups water
  • 3-4 chicken thighs, skinless, bone in for more flavor
  • 1 medium onion, finely diced
  • 3 medium carrots, see Step 1
  • 2 stalks imported celery, or a handful of Thai celery, finely chopped
  • 2 cups dry pasta, egg noodles, spirals, or wide Fettuccine would be good
  • 1 can corn, drained, or 1 1/2 cups fresh cooked
  • 4 tablespoons unsalted butter
  • 1/3 cup all purpose flour
  • 1/2 cup heavy cream
  • 3 tablespoons fresh dill, chopped, or 3 teaspoons dried
  • 1 teaspoon Mrs. Dash Seasoning, Shortcut
  • salt, as need and to taste
  • 2 tablespoons olive oil

Instructions
 

  • For the carrots, shred 2 carrots with the largest holes on a box shredder and thinly slice 1 carrot, halve that one if it is large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor. (I made the broth from scratch, and when letting the broth and chicken cool, I prepped the vegetables.)
  • Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  • While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add the onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  • Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  • Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor. (Showing the soup right after adding the veggies and egg noodles.)
  • Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  • For the REGULAR version of this soup, just go right to the last step. For the CREAMY version of this soup, continue here. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  • Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.

Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.
Shortcuts: Chicken Broth (Pressure Cooker), Heavy Cream.
This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.
# Buster Approved,#1 Go-To Recipes,* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Mom’s Meatball Soup
July 21, 2017 Lee
1 Comment

Mom's Meatball Soup

Natasha's Kitchen, Natasha Kravchuk, United States.
Not my Mom, Natasha's Mom. This is absolutely delicious! I made this on 26 July 2017, and as I predicted, big hit with the Thai family. Link to the Shortcut is listed in the Recipe Notes section.
5 from 2 votes
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Dish
Cuisine Russian
Servings 12 servings

Ingredients
  

For the Soup

  • 15 cups water
  • 1 tablespoon salt
  • 6-8 medium potatoes, cubed
  • 2 large carrots, thinly sliced, halved first if very large
  • ½ cup dry spaghetti, broken into ½ inch pieces
  • ½ onion, finely diced
  • 2 stalks import celery, or a handful of Thai celery, finely diced
  • 3 tablespoons cooking oil
  • 1 egg, lightly beaten
  • 2 tablespoons fresh dill, chopped
  • ½ teaspoon Mrs. Dash Seasoning, Shortcut
  • ¼ teaspoon black pepper

For the Meatballs

  • 1 kilo ground pork, (2 lb)
  • 1 teaspoon Mrs. Dash Seasoning, Shortcut
  • ½ teaspoon black pepper
  • 2 teaspoons salt
  • 1 egg, lightly beaten
  • ½ onion, finely diced

Instructions
 

  • Add the water, potatoes, and salt listed for the soup to a large pot on high heat and bring to a boil and cook for 10 minutes to soften the potatoes.
  • Reduce the temp to maintain a medium simmer on the pot, add the carrots and the spaghetti pieces to the pot.
  • In a large bowl, mix together all the ingredients listed For the Meatballs. Once mixed well, use your hands to roll small meatballs, no need for perfection here, as you make them, add them to the soup. They will cook in the hot water and make the broth for the soup. (I chopped up 3 spring onions and added those as well after the meatballs were added.)
  • Heat a non stick pan on medium heat and add the 3 tablespoons of cooking oil, your choice of oil. When the oil is hot, add the onion and celery, cook until softened then add this to the soup.
  • Soup is simmering after the onion and celery were added.
  • While stirring the soup, pour in the lightly beaten egg. Season with the dill, black pepper, and Mrs. Dash Seasoning. (I also added the chopped tops of the celery.)
  • Serve with fresh bread.

Notes

Ground pork at Tesco will cost about 100 Baht/kilo, another option is to grind your own pork with the medium plate on your grinder, use pork shoulder for this as fat is needed. Pork shoulder is also about 100 Baht/kilo. For 12 servings, this is about 25 cents per serving, very reasonable.
Shortcut: Mrs. Dash Seasoning.
Variant: 1. Add some chopped spring onions to the soup after the meatballs are in.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,MEATBALLS,SOUPS, STEWS, CHILI
Seasoned Salt
July 21, 2017 Lee
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Seasoned Salt

Adapted from an internet recipe.
This version contains less salt than commercially available seasoned salt.
Print Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 0

Equipment

  • Blender

Ingredients
  

  • ¼ cup sea salt
  • 1 tablespoon celery salt
  • 1 tablespoons garlic salt
  • 1 tablespoon paprika
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground oregano
  • pinch white pepper powder
  • ½ teaspoon cornstarch

Instructions
 

  • Add all ingredients to a blender and mix on low for 5-10 seconds.
  • Store in an airtight container.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes
Mrs. Dash Seasoning
July 21, 2017 Lee
1 Comment

Mrs. Dash Seasoning

Adapted from an internet recipe.
Mrs. Dash Seasoning is a non salt seasoning, and from the list of the ingredients, sounds quite good as well, I am looking forward to making this, and using it.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Cuisine American
Servings 1 cup

Ingredients
  

  • ½ teaspoon cayenne pepper
  • 1 tablespoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 teaspoon dried savory, I have never seen this here
  • 1 teaspoon ground mace, or use ground nutmeg
  • 1 teaspoon onion powder
  • 1 teaspoon sage
  • 1 teaspoon black pepper

Instructions
 

  • Mix everything together and store in an airtight container, use as called for in recipes listing Mrs. Dash Seasoning.
  • If you cannot find Savory, it should not be a show stopper with this, just omit it.

Notes

Used in Recipes Listed on this Site:
Ingredients - Spice Mixes
Chicken & Mushroom Patties (Kotlety)
July 20, 2017 Lee
1 Comment

Chicken & Mushroom Patties (Kotlety)

Natasha's Kitchen, Natasha Kravchuk, United States.
Kotleti is Russian meat cakes that are juicy and delicious due to the mushrooms. These are unbelievably delicious! I made these on 26 July 2017, excellent, even my wife who does not care for chicken, loved these. Juicy patties and a wonderful flavor from the mushrooms.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine Russian
Servings 18 3 inch patties

Ingredients
  

  • 500 grams ground chicken, thighs would be best if grinding, (1 lb)
  • 500 grams fresh cremini mushrooms, or button mushrooms, (1 lb)
  • 1 small onion, grated, large grate
  • 2 eggs, lightly beaten
  • ½ cup panko breadcrumbs
  • 1½ teaspoon salt, or to taste
  • ½ teaspoon black pepper, or to taste
  • ½ cup all purpose flour, for dredging
  • olive oil, as needed for frying

Instructions
 

  • For the mushrooms, White Button or Cremini (which is a brown button mushroom) work well. For those in Thailand, think White Shimeji or Buna Shimeji (brown) mushrooms or Shiitake mushrooms. For this recipe I used mostly Buna Shimeji and Shiitake mushrooms.
  • Slice/chop the mushrooms and cook in a non stick pan with 2 tablespoons of heated olive oil. Cook until lightly browned and softened and most of the water is cooked off. Drain.
  • Add the cooked mushrooms into a food processor and mince, or if grinding the chicken yourself, just run them through the grinder. If you really have time, mince yourself by hand if desired. (I course ground chicken thighs then simply ran the mushrooms through the grinder right after the chicken was run through.)
  • In a large bowl, add the chicken, the mushrooms, onion, eggs, panko, salt and pepper, mix to combine. I just used a large spoon, it mixes very easily.
  • Use an ice cream scoop to make perfect size small patties, hand shape into 2-3 inches across for fritters , or just make larger patties for say a sandwich roll.
  • In a large non stick pan, heat a splash of olive oil, add the patties, cover and cook about 3-4 minutes per side. When golden brown on each side, remove to paper towels to drain.
  • Serve with a dipping sauce of your choice, or if you make lager patties, enjoy on a sandwich roll with lettuce and mayo.

Notes

I will price this when I get the rate for 500 grams of mushrooms. I will estimate right now, low cost.
Variants: Think large patties, use on a sandwich roll or hamburger bun, dress with lettuce and mayo.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: RUSSIAN,CHICKEN & TURKEY,MUSHROOMS
Traditional New Mexico Sopaipillas
July 20, 2017 Lee
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Traditional New Mexico Sopaipillas

These sound real good, these get hollow when you fry them, perfect for butter and honey.
Print Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Side
Cuisine American
Servings 4 dozen sopapillas

Ingredients
  

  • 1 1/2 cups warm water
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 512 grams all purpose flour, 4 cups if no scale is used
  • 4 tablespoons shortening, (1/4 cup)
  • 2 teaspoons baking powder
  • shortening, for frying

Instructions
 

  • Combine dry ingredients in a medium-sized mixing bowl and cut in shortening.
  • Make a well in the center of the dry ingredients. Add water to dry ingredients and work into the dough.
  • Knead dough until smooth, cover, and set aside for 20 minutes.
  • Heat 2 inches of shortening in a heavy pan at high heat, about 205 C is what you are looking for.
  • Roll dough to a 1/8 inch thickness on a lightly floured board. Cut dough into 4 inch squares and fry until golden on both sides, turning once. If shortening is hot enough, the sopaipillas will puff and become hollow shortly after being placed in the shortening. If you can’t get them to rise, try spooning the hot oil over the top of them.
  • Drain on paper towels. Serve as a side or at the end of a Mexican meal, have butter and honey available as well.

Notes

Low cost.
Provided courtesy of good friend, Jerry Juliana.
United States.
* Best Value $1 or Less per Serving,SIDES
Creamy Chicken Cordon Bleu Casserole III
July 20, 2017 Lee
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Creamy Chicken Cordon Bleu Casserole III

Sounds like another winner of a casserole, on my to cook list for sure, hard to go wrong with a casserole, especially one with chicken, ham, cheese and white sauce.
Print Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Ingredients
  

For the Casserole

  • 5-6 cups chicken, cooked, shredded, breasts, thighs
  • 250 grams ham, sliced, thin sliced is perfect
  • 2 cups Swiss cheese, shredded

For the White Sauce

  • 1/4 cup butter
  • 1/4 cup all purpose flour
  • 3 cups milk
  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika, smoked paprika woulb be best
  • 1/4 teaspoon black pepper

For the Topping

  • 2 cups panko breadcrumbs
  • 5 tablespoons butter, melted
  • 1/2 teaspoon lemon pepper
  • 1/4 teaspoon salt

Instructions
 

For the Casserole

  • Preheat your oven to 180 C. Butter 9x13 baking dish. Put the chicken evenly in the bottom of the dish, layer the ham, then sprinkle with the cheese. Set aside.

For the White Sauce

  • Melt the butter in a medium size sauce pan over medium heat, once the butter is melted, add all the flour stir to make a thick roux, will look like thick paste.
  • Once it is smooth and bubbly, slowly pour in the milk while whisking to make a smooth sauce. Continue to cook over medium heat, stirring constantly until the sauce thickens.
  • Whisk in the lemon juice, mustard, salt, paprika, and pepper. Bring the sauce barely to a boil then remove from heat and pour over over the cheese in the dish.

For the Topping

  • Melt the butter in a medium size sauce pan, when the butter is melted, mix in the panko, salt and lemon pepper. Sprinkle on top of the casserole.
  • Bake uncovered for 45 minutes or until the top is just starting to brown up. Let cool for 10-15 minutes before serving.

Notes

I will price this when I make it due to the amount of chicken needed, I will have to determine what that is. I will estimate low cost for now and will revise that after I make this.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,CASSEROLES
One Pot Smoked Sausage Dinner
July 20, 2017 Lee
1 Comment

One Pot Smoked Sausage Dinner

Sounds like a great meal, in Thailand, Makro has some excellent smoked sausage at times. All slow cookers are different so the first time you make this, you may need to adjust the liquid needed. On my to cook list.
Print Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams smoked sausage, cut into 2-3 inch pieces
  • 6-8 medium potatoes, washed only
  • 2 heads small cabbage, quartered
  • 2-3 large carrots, cut in half, 2-3 inch pieces
  • 1 1/2 cups beef stock, fresh or from powder

Instructions
 

  • Oil or butter your slow cooker crock. Wash and prep the veggies as indicated.
  • Place in the slow cooker, first potatoes, then carrots, then cabbage, then sausage. Pour in the stock. Cover and cook on High setting for 4-7 hours.
  • When the potatoes and carrots are fork tender, the meal is ready.

Notes

I cannot price this until I make it, I need to go up to Makro for sausage and I can get accurate pricing information then. I will say Fair value for right now and will update this.
Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.
* Fair Value $1.01 to $1.50 per Serving,5 Ingredients or Less,Pork - Slow Cooker