Author Archive
Bean & Bacon Soup
I love a good bean soup, and a bean soup with bacon, even better. I have modified this to use a slow cooker.
Ingredients
- 500 grams dry Great Northern beans
- 4 cups chicken stock, fresh or from powder
- 300-500 grams smoked bacon, cut into 1 inch pieces
- 1 onion, diced
- 1 carrot, diced
- 1 handful celery, about 5-6 bunches, chopped
- 4 cloves garlic, smashed and minced
- 2 tablespoons tomato paste
- 2 bay leaves
- black pepper, to taste
- dried parsley, to taste
Instructions
- Sort the beans and discard bad beans or debris, rinse and place in a large bowl that has a lid, cover with water by about 2 inches, cover and place in the fridge overnight.
- Next day, drain the beans, quick rinse and place in the slow cooker. And the chicken stock and set the slow cooker to High setting.
- Fry the bacon in a pan until just crispy, remove from the pan, briefly drain on a paper towel, then add to the slow cooker. You can reserve some of the bacon to garnish the top of each bowl if desired. This photo shows I am using 1/2 package of store bought Thai brand bacon, and 4 slices of thick cut German smoked bacon.
- Pour the bacon fat into a jar for use in later, like frying eggs, potatoes, etc but do not wipe out the pan, now add the veggies to the pan and cook those for 4-5 minutes or until starting to soften, then stir in the tomato paste, cook for another minute or two, then add this mixture to the slow cooker. Add the bay leaves and stir to mix everything together. Cover.
- Continue to cook on High for a total of 3 hours, then switch to Low setting for 3 hours. Perfect consistency.
- Remove the bay leaves, stir in some dried parsley and serve. Top with the reserved bacon for garnish if desired and sprinkle some dried parsley on as well.
Notes
Only item expensive here would be the smoked bacon, a good brand is TGM, this would be about 130 Baht/200 gram package, 2 packages would be 260 Baht. For 8 servings, this is about 95 cents per serving, good value!
Variants: 1. Prior to serving, add 2-3 chopped plum tomatoes and stir those in. 2. Add macaroni for a kind of pasta fagioli to get more meals from this.
Adapted from an internet recipe.
Adding pasta inspired by good friend, Edward Coleman.
Philippines.
Philippines.
Baked Eggplant Parmesan
This is a wonderful dish! Step by step photos taken that show my now cluttered counter. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- olive oil, as needed
- 2 cloves garlic, thinly sliced
- 1 can whole peeled tomatoes, chopped well, retain juice
- 1/4 teaspoon crushed red pepper
- salt, as needed
- 1/3 cup fresh basil leaves, chopped plus for garnish
- 1 large purple eggplant, slice into 1/2 slices
- 1/3 cup all purpose flour
- 2 eggs, beaten
- 3/4 cup Italian bread crumbs, OR make from a shortcut
- 500 grams Mozzarella Cheese, thinly sliced
- 1/4 cup Parmesan cheese, grated
- cooked pasta, for serving
Instructions
- Preheat your oven to 220 C (425 F).
- Add a splash of olive oil and the garlic in a large skillet and place over medium heat. When the garlic sizzles and its edges start to brown, add the tomatoes, red pepper flakes and salt to taste. Bring to a simmer and continue to cook, stirring occasionally, until the sauce thickens, about 8 minutes. Remove from heat and stir in the chopped basil.
- Heat a large sheet pan in the oven for at least 10 minutes while you bread the eggplant. Line up 3 shallow dishes; fill one with the flour, one with the beaten eggs, and one with the breadcrumbs. Sprinkle both sides of the eggplant slices with salt. Dredge an eggplant slice in the flour (tapping off excess), then dip in the egg, and finally dredge it in the breadcrumbs. Repeat with the remaining eggplant. Set each slice aside on a foil sheet. This photo shows the three bowls after I coated all the slices.
- When all the eggplant slices are breaded, carefully remove the heated sheet pan from the oven and brush it with a splash of olive oil. Place the eggplant on the sheet pan in a single layer. Bake until the undersides are crisp and browned, 8-10 minutes, then flip the slices and continue baking until they are golden on the second side, 8-10 minutes more.
- Both sides baked, not very brown really but almost fork tender.
- Top the baked eggplant with the tomato sauce, Mozzarella slices, and Parmesan.
- Return the pan to the oven and bake, rotating halfway through, until the cheese melts and browns and the sauce is bubbly, 20 to 25 minutes. Top with torn basil before serving.
- Serve with pasta on the side.
Notes
Low cost.
Variant: Use pasta sauce or make from a shortcut using tomato paste as the base.
Shortcuts: Italian Breadcrumbs, Pasta Sauce.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Bacon Cheeseburger Mini Meatloaf Patties
I like meatloaf, and I like to just have a thick burger patty along side simple mashed potatoes and gravy. These sound really good.
Ingredients
- 750 grams ground beef
- 1 medium onion, shredded
- 6 slices bacon, cooked, crumbled
- 1 cup Cheddar cheese, shredded
- 1 egg
- 1 cup ketchup, divided
- 1/2 teaspoon garlic salt
- 1 teaspoon Worcestershire sauce
- 1 teaspoon steak seasoning
- 1/2 teaspoon black pepper
- 1/2 teaspoon mustard powder
- 2-3 drops liquid smoke
Instructions
- Preheat your oven to 200 C.
- Combine the beef, onion, bacon, cheese, and egg in a mixing bowl. Add 1/2 cup of the ketchup and the remaining 6 ingredients, gently mix until completely mixed.
- Divide into 6 patties and place on a roasting pan with a rack covered with aluminum foil and sprayed with olive oil spray. Using a basting brush, cover the meatloaf patties with the remaining ketchup.
- Bake for 35 to 40 minutes or until the patties are done to you liking of doneness. Remove from oven and let rest 5 minutes, then serve.
Notes
The beef would cost around 150 Baht/750 grams. For 6 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Bourbon Chicken
Bourbon is not needed in this recipe. Sounds good and is a slow cooker meal as well.
Ingredients
- 500 grams chicken, boneless, skinless
- 1/2 cup Teriyaki sauce
- 1/2 cup bourbon, OR chicken stock
- 2 tablespoons honey
- 1 teaspoon prepared yellow mustard
- 1/2 cup brown sugar, packed
- 1 teaspoon garlic powder
- 2 tablespoons dry minced onion
- 1/8 teaspoon ground ginger
- cooked rice, for serving
Instructions
- Spray your slow cooker with olive oil spray. Cut the chicken into bite size pieces and place the chicken pieces in the slow cooker.
- Mix together remaining ingredients, except for rice, until well blended, then pour over the chicken.
- Cover and cook for 2 to 4 hours on Low setting. Serve over rice.
Notes
Figure about 50 Baht/500 grams of chicken. For 4 servings, this is about 37 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Unstuffed Bell Peppers
I love Stuffed Bell Peppers, and not only does this recipe sounds like a very good alternative, it is delicious as well. I made this on 1 July 2018, very well liked by the family. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- olive oil, as needed
- 2 cloves garlic, minced
- 2 bell peppers, any color, diced
- 1 small onion, diced
- 500 grams ground beef, or ground pork, (1 lb)
- 1 can diced tomatoes, or whole, chopped, with juice, 565 g can
- 1¾ cups chicken stock, fresh or from powder
- 1 cup tomato sauce, Shortcut
- 1 teaspoon soy sauce
- 1 cup uncooked rice
- 1 cup cheese, Cheddar, Edam, or Jack, shredded
- salt and pepper, to taste
- spring onions, chopped for garnish
Instructions
- Garlic, peppers, and onion prepped. Reserve some of the diced bell peppers to sprinkle on top for garnish if desired.
- Saute peppers, onions, and garlic in a splash of olive oil over medium heat in a large skillet.
- Once the peppers and onions have started to soften, increase heat to medium high and add the ground beef to the pan, season with salt and pepper.
- Once the ground beef is cooked through, drain off excess fat.
- Then add the chicken broth, can of diced tomatoes, tomato sauce, and soy sauce. Stir together.
- Bring the tomato mixture up to a simmer, then stir in one cup of uncooked rice. Cover the pan with a lid and reduce the heat to low. Let mixture cook 20-30 minutes, or until rice is tender.
- At the 20 minute mark, start stirring the pan occasionally so the rice does not stick to the bottom of the pan. One rice is tender, sprinkle the cheese on top.
- Cover the pan with the lid to let the cheese melt.
- Spoon onto plates, garnish with fresh diced bell peppers and green onions if desired, serve.
Notes
The beef would cost about 100 Baht/500 grams. For 4 servings, this is about 75 cents per serving.
Shortcut: Tomato Sauce.
Lumpia aka Spring Rolls
Many Asian countries have their versions of Lumpia or Spring Rolls, these are great appetizers.
Ingredients
- 500 grams ground pork
- 1/2 cup onion, minced
- 1/2 cup carrot, shredded
- 1/4 cup spring onion, chopped
- 1/3 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg
- 1/4 teaspoon soy sauce
- lumpia or spring roll, wrappers, as needed
- 3 cups cooking oil
Instructions
- Add together pork, onion, and carrots in a large bowl and mix well. Add green onions, parsley, salt, pepper, egg, and soy sauce and mix.
- Place 1 1/2 tablespoons of lumpia mixture in the wrapper about two inches from the top of the roll. Fold the top of the roll once to the mixture. Fold in both sides to the center. Continue rolling tightly until you reach the end of the wrapper.
- Heat the oil in a large pan, cast iron would be perfect, on medium heat. Fry the lumpia, flipping regularly until lumpia is golden brown. Place finished lumpia on paper towels to drain excess oil. Serve hot.
Notes
The ground pork will cost about 60 Baht/500 grams. For 4 servings, this is about 37 cents per serving.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Hawaiian-style Smoked Sausage
Smoked sausage is a favorite of mine, getting it here where I live, that can be hit or miss. Cooked with pineapple, this sounds like a winner. Some of the measurements until I make this, then I will adjust the recipe.
Ingredients
- 750 grams smoked sausage, sliced into 1/2 pieces
- 2 stalks celery, import, sliced
- 1 large onion, sliced
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 can whole tomatoes, chopped, with juice
- 1 can pineapple, chunks, reserve juice
- 1 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 tablespoon brown sugar
- 1 tablespoon soy sauce
- 2 tablespoons corn starch
- cooked rice, for serving
Instructions
- Stir fry farmer sausage for several minutes. Then add the celery, onions, and peppers, and cook until tender crisp. Add tomatoes, pineapple, seasonings, sugar and soy sauce. Simmer 5 minutes.
- Blend cornstarch with reserved pineapple juice. Add to simmering sausage dish and cook for 2 minutes.
- Serve with rice.
Notes
I will have to price this once I get smoked sausage again, certainly not higher than Fair Value for this.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Teriyaki Chicken II
Sounds good, I will have to try this.
Ingredients
- 3/4 cup soy sauce, low sodium
- 1/2 cup water
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground ginger
- 1/2 teaspoon garlic, smashed and minced
- 2 tablespoons corn starch, plus 2 tablespoons water
- 2 chicken breasts, boneless, skinless
- 2 1/4 cups stir fry veggies, like bell pepper, carrot, broccoli
- 3 cups cooked rice
- olive oil spray, as needed
Instructions
- Preheat oven to 180 C. Spray a 9x13 baking pan with olive oil.
- Combine soy sauce, the 1/2 cup water, brown sugar, ginger, and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling.
- Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat.
- Place the chicken breasts in the prepared pan. Pour 1 cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks.
- While the chicken is baking, steam or boil the vegetables until just tender and crisp.
- When the chicken is cooked, and the vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.
Notes
The chicken breasts might cost 50 Baht for 2 breast. For 4 servings, this is about 37 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Amish Church Soup
This is a one pot dish and only 6 ingredients. The original recipe called for a quart of beef, I take that, thinking of the name Amish, as this is a quart jar of canned beef, which would be good. If you can your own beef, perfect, or do what I will do and just use ground beef.
Ingredients
- 1 kilo ground beef, OR 1 quart canned beef
- 4 potaotes, diced, or more
- 500 grams dry spaghetti
- 1 onion, chopped
- salt and pepper, to taste
Instructions
- In a large pot, add the pasta, potatoes, and onion. add water to cover by 2-3 inches and cook until the potatoes are tender. Do not drain.
- Add the ground beef or canned beef to the pot and cook until the ground beef is cooked through or warmed through if using canned beef. Skim off most of the fat.
- Serve as is or with sandwiches.
Notes
Figure about 200 Baht/1 kilo of beef. For 6 servings, this is about 98 cents per serving.
If you are cutting back on beef, you can used beef soup base in place of the beef.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Bacon Wrapped... BBQ
My wife and I have been doing this about once a month. Easy, great when family visits and you need to prepare a lot, and is a great way to get the little ones helping out as well. Thais like a good BBQ, and they love bacon, so what started out with just chicken livers and hearts has turned into a using mushrooms, baby corn, small sausages, shrimp, etc. No number of servings is stated, this is a make as much or as little as you like. The ingredients are suggested items but you can certainly use what you like or have on have on hand.
Equipment
- Skewers
- Grill, Charcoal or Gas
Ingredients
- sliced bacon, as needed, smoked would be great
What to Wrap...
- chicken livers
- chicken hearts
- Straw mushrooms, whole
- Shimeji mushrooms, white and brown
- sausage links
- baby corn
- shrimp, peeled, deviened, tail removed
- Brussels sprouts, whole
Instructions
- First thing is fire up your grill is using charcoal, if using gas, you can turn that on after everything is prepped.
- Open up the bag of skewers, bacon, and get out the veggies and or chicken livers, hearts, sausages, etc. Chicken livers cut in half, Straw mushrooms leave whole, and for the Shimeji mushrooms you will need to trim off the root ends.
- On a plate or cutting board, lay down a strip of bacon so one end is facing away from you, place an item on the end closest to you, and simply roll it up in the bacon, run a skewer this. you can place 3-4 items on each skewer. Place the full skewers on a plate. Continue until everything is wrapped. Cover with foil.
- Place the skewers over hot coals on your grill. The cooking time is basically to crisp up the bacon, even for the chicken livers, when the bacon is crispy, the liver will be done as well.
- Place cooked skewers on a plate and and watch them disappear while cooking another batch, let people help themselves to the skewers of their choice and serve potato or pasta salad, and corn on the cob on the side.
Notes
Over all this would be low cost and is a great way to feed a crowd. Get the kids involved, show them once and they will remember, try to keep up with them.
