Author Archive
Grandma's Goulash
This is an excellent version of goulash, made on 24 Dec 2017, hit with the family as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 onion, chopped
- 500 grams ground beef
- 2 cloves garlic, smashed and minced
- 1 1/2 - 2 cups tomato pasta sauce, OR make from a shortcut
- 1 can whole peeled tomatoes, chopped, drained
- 1/2 can tomato paste, this is the 170 gram can
- 2 teaspoons Italian seasoning
- 1 bay leaf
- 1 1/2 cups water
- 1 green bell pepper, diced
- 1 cup dry macaroni
- 1 cup Cheddar cheese, shredded
- salt and pepper, to taste
- olive oil, as needed
Instructions
- In a large pot, heat a splash of olive oil then add the garlic, onion, and bell pepper (I also added 3 Shiitake mushrooms, chopped) and saute until the onion and bell pepper are softened.
- Then add the beef and cook until no pink remains then drain off any fat.
- Add the pasta sauce, tomato paste, chopped tomatoes, seasonings, and water. Mix together, cover and simmer for about 15 minutes, stirring occasionally. If you want a thicker goulash, simmer for a bit longer to reduce some of the liquid. If too thick, add some of the tomato juice from the canned tomatoes.
- Add the macaroni and mix in, cover and simmer until the macaroni is tender, about 20 minutes or so, stirring occasionally.
- Top with the shredded cheese if desired, cover and let sit for 5 minutes or until the cheese is melted.
- Serve.
Notes
Ground beef will cost about 100 Baht/500 grams, the cheese will cost 90 Baht for 1/2 block. For 8 servings this is about $1.40 per serving.
Shortcut: Pasta Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
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Pizza Pasta Bake
Sounds really good, feel free to add any pizza toppings you like. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 340 grams dry Penne pasta, spirals, shells, any bite size pasta works here
- 1 onion, diced
- 250 grams Italian sausage, OR make from a shortcut on this site
- 250 grams ground beef
- 3 cloves garlic, smashed and minced
- 1/2 red bell pepper, diced
- 1/2 green bell pepper, diced
- 1 can whole peeled tomatoes, chopped and drained
- 2 teaspoons dried oregano
- 4 cups pasta sauce, OR make from a shortcut on this site
- 2-3 cups Mozzarella Cheese, shredded
- Pepperoni, slices, as needed
Instructions
- Preheat your oven to 180 C. grease a 9x13 baking dish with butter.
- Cook the pasta in a pot of boiling water until just tender, drain and rinse with cold water, drain well then place the pasta in the baking dish and spread evenly.
- In a large non stick skillet, brown the sausage and beef along with the onion and garlic until the meat is no longer pink then drain off the fat. Add the diced peppers and cook for 2-3 minutes until the peppers are just starting to get tender, then mix in the pasta sauce and oregano. Mix this together then pour the meat sauce over the pasta in the baking dish.
- Top the meat sauce with a layer of cheese then top the cheese with slices of Pepperoni. Bake for 35-40 minutes or until the cheese is melted and the pasta is warmed through. Serve.
Notes
Bulk sausage I cannot price but you can make yourself with ground pork which will cost about 25 Baht/250 grams. Figure about 50 Baht for 250 grams of ground beef. The Mozzarella cheese will cost 140 Baht for a 200 gram block which will make about 2 cups of shredded. If using 3 cups of shredded, go with 1 1/2 blocks at 210 Baht. For 8 servings, this is about $1.05 per serving.
Shortcuts: Italian Sausage, Pasta Sauce.
Inspired by Spend With Pennies and the link to this recipe is here.
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Amish Broccoli Salad
Sounds really good!
Ingredients
- 1 head broccoli, chopped
- 1 head cauliflower, chopped
- 1 cup mayo
- 1 cup sour cream
- 1/2 cup sugar
- 1/2 teaspoon salt
- 250 grams bacon, fried crisp and crumbled
- 1 cup Cheddar cheese, shredded
Instructions
- In a large bowl toss together the broccoli and cauliflower.
- In another bowl mix together the mayo, sour cream, sugar, and salt until creamy. Pour this on to the broccoli and cauliflower mix, stirring to coat the vegetables. Then stir in the bacon and cheese (reserving a bit of each to garnish the top of the salad when serving). Serve as a side or a light lunch.
Notes
Low cost.
Provided courtesy of good friend, Kathy McAllister.
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Orange Shrimp & Broccoli with Rice
Sounds really good and is made along side and served on top of a light garlic sesame fried rice. The recipe I found included how to cook rice, we'll skip that, make use of your rice cooker.
Ingredients
For the Shrimp & Broccoli
- 750 grams white shrimp, peeled, deveined, and tails removed (or any shrimp you want)
- 3 cups fresh broccoli, cut into bite size pieces, include stem
- 2 teaspoons olive oil
- 1 cup orange juice
- 2 tablespoons soy sauce
- 1 1/2 tablespoons sugar
- 1 teaspoon corn starch
- 2 tablespoons spring onion, sliced, use the green and white parts
- 2 teaspoons white sesame seeds
- salt and pepper, to taste
For the Rice
- 4-6 cups cooked white rice
- 1 tablespoon garlic, minced
- 1 tablespoon sesame oil
- 2 tablespoons white sesame seeds
- 1 teaspoon olive oil
- salt, to taste
Instructions
- Heat a large non stick pan over medium high heat, add the broccoli along with 2 tablespoons of water and cook for about 5 minutes or until broccoli is tender. Season with salt and pepper to taste and remove when cooked and place in a large bowl and set aside.
- Same pan, wipe out any water and the 2 teaspoons of olive oil and heat that up on medium heat, then add the shrimp in a single layer (cook in batches if needed) and season with salt and pepper to taste. Cook for 2-3 minutes per side until pink and opaque. After the shrimp is cooked, remove and place in the bowl with the broccoli, toss together lightly, and set aside.
- Same pan, wipe out any of the olive oil and add the orange juice, soy sauce, and sugar. Bring to a boil then reduce to a simmer and cook until the mixture has reduce to about half. Mix the corn starch with 2 teaspoons of cold water and add that mixture to the pan and mix and bring to a boil or until the sauce has thickened. Pour the sauce over the broccoli and shrimp and toss to coat. Cover with foil to keep warm.
- To make the fried rice heat 1 teaspoon of olive oil in a large pan over medium heat. Add the garlic and cook for 1 minute. Add the cooked rice, sesame oil, and sesame seeds to the pan and cook, stirring often, for 5 minutes. Add salt and pepper to taste.
- To serve, place some rice and ladle the broccoli and shrimp mixture over the top. Garnish with sliced spring onion and sesame seeds.
Notes
White shrimp at Tesco will about 210 Baht/750 grams. For 4 servings this is about $1.54 per serving. High cost but would be nice for a once in a while meal. If you can source the shrimp local ever lower cost.
Adapted from an internet recipe.
Corn on the Cob
I will have to give this a try, sounds good. We are fortunate to have sweet corn grown right here around the village.
Ingredients
- 1/2 cup butter, this 1/2 standard block
- 1 cup milk
- fresh corn on the cob, amount is up to you
Instructions
- Fill your large pot about 3/4 full with water, add the butter and milk, bring to a rapid boil then place the corn in the pot and turn heat down to a simmer. Cook for 10-15 minutes, serve as a side.
Notes
Low cost.
Adapted from an internet recipe.
Crockpot Chicken and Dumplings II
This is a tailored version from a internet recipe sent to me by a good friend. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts
- 2 cans condensed cream of chicken soup, OR make from a shortcut
- 1 1/2 cups chicken stock, fresh or made from powder
- 1/2 onion, diced
- 3/4 cup peas, canned or frozen is fine
- carrots, sliced, amount is up to you
- celery, sliced, amount is up to you
- bacon, cooked crisp and chopped, amount is up to you
- dried parsley, to taste
- salt and pepper, to taste
- garlic powder, to taste
Dumplings
- 2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 6 tablespoons unsalted butter, melted
- 3/4 cup buttermilk, OR make this with a shortcut on the site
- 1 teaspoon dried parsley
Instructions
- Place the chicken in your slow cooker, pour the broth and soup over them, then add the onion, carrots and celery, then sprinkle on garlic powder, salt and pepper to your liking. Cook on High setting for 3 hours.
- Remove the chicken and shred with forks then add back to the slow cooker along with some cooked and crumbled bacon and the peas. Mix together.
Dumplings
- Whisk together the flour, baking powder, baking soda, salt and pepper in a medium bowl. Whisk in the butter, buttermilk, and parsley. Drop the mixture into the pot in 8 large spoonfuls and continue to cook covered for 12 to 15 minutes or until the dumplings are firm.
Notes
Chicken breast run about 88 Baht/kilo, the chicken and the soup will run about 200 Baht max, for 4 people, this is about $1.45 per person, if you make the soup and buttermilk from scratch as listed on shortcuts here on the site, the price will be $1 or less per person.
Shortcuts: Condensed Cream of Chicken Soup, Buttermilk.
Provided courtesy of good friend, Stephen Connell.
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Garlic Shrimp Pasta
This sounds really good, a must try for me. Basic ingredients that are normally on hand.
Ingredients
- 500 grams white shrimp, peeled, deveined, and tails removed (or any shrimp you want)
- 500 grams Fettuccine pasta, or spaghetti
- 6-8 cloves garlic, smashed and minced
- 1/4 cup butter, this is 1/4 of a standard block of butter
- olive oil, as needed, a few splashes
- Italian seasoning, to taste
- salt and pepper, to taste
- red chili flakes, to taste
Instructions
- Cook the pasta in a pot of boiling water until tender, save 1 cup of the pasta water then drain the rest and set the pasta aside.
- In a large non stick skillet, melt the butter over medium heat and add the shrimp. Let the shrimp cook until starting to turn pink then add the garlic and cook until the shrimp are all pink and cooked through, then add a splash or so of olive oil. Mix together then add the pasta. Add the seasonings to your taste and add about 1/4 cup of the pasta water so that the pasta is not dry but not soaked in liquid either.
- Continue to toss the pasta, using additional pasta water as needed to maintain the consistency you like and is heated through, serve.
Notes
White shrimp at Tesco will cost about 140 Baht/500 grams. Everything else is low cost. For 4 servings, this is about $1.02 per serving. If you get local farmed shrimp, you can reduce the cost.
Provided courtesy of good friend, Stephen Connell.
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Fish Tacos
For the best Fish Tacos I have ever had, that would be San Diego, California, many many years ago, at the Mexican owned and operated places. This recipe is spot on for a good tasting fish taco. I made these last night, 7 June 2017 and two thumbs up from my wife as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 fillets Pangasius fillets, cut each fillet in half to make 4 pieces
- olive oil, as needed
- 2-3 tablespoons butter
- garlic salt, as needed
- salsa, as needed, OR make from a shortcut
- sour cream, as needed, OR make from a shortcut
- Cheddar cheese, shredded, as needed
- cabbage, shredded, as needed
- 4 large flour tortillas
Instructions
- Heat a large non stick skillet with the butter and a splash of olive oil, cook the fillets over medium heat until cooked through and flakes easily with a fork. Season with garlic salt to taste, remove from the skillet and place on paper towels to drain.
- In a separate non stick skillet on low heat with no oil or butter, heat the tortillas on each side for a minute or so, this just to make them more pliable to fold. Once they are warmed, place a piece of fish on one side of each tortilla.
- Top the fish with a spoon or two of salsa, sour cream, shredded cabbage, and cheese.
- Fold the other side over and enjoy.
Notes
The fish is low cost, the high cost would be the store bought tortillas (imported as well) (I really need to find a recipe to make these), for now I will say fair cost per serving.
Variant: 1. Add a dash or two of hot sauce to the taco, or even a squeeze of fresh lime.
Shortcut: Fast and Simple Fresh Salsa II, Sour Cream.
Adapted from an internet recipe.
Classic Deep Fried Catfish
This is not intended for Pangasius (Shark Catfish), I intend to make this using one Striped Catfish first.
Ingredients
- 1 Striped Catfish, filleted
- 1 cup milk, or buttermilk
- ¼ teaspoon hot sauce
- â…“ cup yellow corn meal
- â…“ cup corn flour
- â…“ cup all purpose flour
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper
- ¼ teaspoon garlic powder
- cooking oil, as needed for deep frying
Instructions
- Fillet the catfish and wash the fillets, place fillets in a baking dish. Whisk together the milk and hot sauce and pour over the fillets. Cover the dish and place in the fridge for 8 hours, turning the fillets once at the 4 hour mark.
- Mix the flours, corn meal, salt, peppers, and garlic powder in a shallow dish. Remove the fish from the fridge and let sit on the counter for 10 minutes to get them back to room temperature.
- Heat the oil in a large thick skillet or pot, about 2 inches of oil is good. When the oil is hot, like deep frying type of hot, then it is ready. Remove the fillets from the milk and drain off any of the milk, roll the fillets in the corn meal and flour mixture, and deep dry for 2 minutes on each side or until golden brown, remove and place on a wire rack to drain. Serve.
Notes
I will price this when I buy a fish, but easily a Low cost meal.
Thai Grilled Steak
This is a typical marinated steak with a Thai inspired marinade. Normally served sliced and on a salad, but feel free to side the steak with rice, potato, etc. This not how to tell you how to grill your steak, I just give a guideline on what works well for me. I normally go with Australian Rib Eyes that are about 1 inch thick.
Ingredients
- 2 beef steaks, any cut, do not trim any fat
- 4 cloves garlic, smashed and minced
- 1/4 cup onion, finely diced
- 1-2 Bird's Eye Chilis, minced, remove seeds if you wish
- 3 tablespoons hoisin sauce
- 4 tablespoons soy sauce
- 1 tablespoons fish sauce
- 1/2 teaspoon fresh lime juice
- 3 tablespoons brown sugar, heaping
Instructions
- Place the steaks in a zip lock bag. Mix together the remaining ingredients in a small bowl, mix well to ensure the sugar is dissolved. Pour the mix into the bag, squish out the air and mix the marinade to coat the steaks. Seal the bag and place in the fridge to marinate for at least 1 hour or up to 24 hours. Turn the bag over occasionally to make sure the steaks are well coated on both sides. Remove from the fridge about 30 minutes before you intend to grill them to let them get to room temperature.
- Get your grill ready, either gas or charcoal, totally up to you. Remove the steaks from the bag and retain the marinade. Place the steaks on the grill over direct heat and spoon over some of the marinade. Grill for 1 to 1 1/2 minutes and turn the steaks over, spoon on some more marinade and grill to your desired doneness. Slice and server on a salad or paired with rice or potato or any sides of your choosing.
Notes
I cannot price this until I buy steaks again up in the city, this is a high cost meal though but is good for a once in a while treat.
Variants, use this marinade for chicken, pork, or even shelled shrimp.
Adapted from an internet recipe.
