Author Archive
Fried Corn
This is Southern staple for a side dish, and is tasty.
Ingredients
- 1/4 cup butter, (1/2 stick or 1/4 block)
- 1 tablespoon bacon fat
- 500 grams frozen corn, (1 lb)
- salt and pepper, to taste
Instructions
- Use a cast iron pan or non-stick skillet. Melt the butter and bacon fat. Add the corn, do not thaw, just add it frozen straight from the freezer. Fry over medium heat until the corn begins to brown. Stir frequently. Takes about 20-30 minutes. Add salt and pepper to your liking.
- Serve and enjoy.
Notes
A 500 gram bag of frozen corn at Tesco will run about 79 Baht, Makro would be cheaper. For 6 servings, this is about 38 cents per serving, more servings would be less cost per serving.
Variant: 1. Add a diced red or green bell pepper.
Adapted from an internet recipe.
Country Style Steak & Gravy
Sounds really good, but may be a bit of a challenge for my location. People in larger cities should have no problem with the beef, as explained in Step 1. On my to cook list so I can experiment with the beef. Servings is approximate, ingredients are minimal.
Ingredients
- beef cube steak, see Step 1
- 1 cup all purpose flour, more as needed
- salt and pepper, to taste
- cooking oil, type is up to you but not olive oil
- 1/2 onion, sliced and rings seperated
- 2 cups cold water
Instructions
- For the beef, recipe states Cube Steak, which means it has been tenderized either by pounding or mechanically. Cube steak is normally made from the Round or Top Round cut. The larger Tesco stores in the larger cities more than likely carry Round cuts of beef. The Tesco website (Bangkok) shows Beef Round cut for 135 Baht/220 gram piece. I would start with 2 pieces of that and pound it yourself with a meat tenderizer.
- You will want to get everything prepped and ready first before you begin cooking. Start by cutting the tenderized round cut into large pieces, maybe 3 pieces per 220 gram cut, set aside. Next cut the onion into slices and separate into rings, set aside.
- In a large cast iron pan, or large non-stick skillet, add your cooking oil, between 1/4 to 1/2 inch deep, turn on heat to medium low and let it get hot but not smoking.
- While the oil is heating, mix the flour on a plate along with salt and pepper to your liking. Flour the beef pieces and set aside. Add more flour to the pan as needed. Do not discard the flour.
- Fry the beef pieces until brown on each side, do not over crowd the pan, so may 3 pieces at a time. Watch them closely so they do not stick to the bottom of the pan. Remove the first batch from the pan and set aside on a plate. While frying the last pan of steak throw in the onions and let them cook with the steak. Remove the onions along with the steak to the plate after frying.
- Once all the pieces are fried and removed, pour out oil leaving about 1/8" inch the pan, enough to cover the bottom. Then add three heaping tablespoons of the flour mixture left over from the meat into the hot oil. Stir constantly until the flour & oil turn a deep brown color. Then add 2 cups of cold water all at once. Continue to stir as mixture thickens then reduce heat to low. Add back in the meat & onions and let it all cook on very low heat for about 30 minutes. If the gravy starts to get too thick add a little water to it. Last add salt and pepper liberally. Serve with mashed potatoes and the gravy spooned over the beef and potatoes. Our Fried Corn recipe would be a perfect side for this dish.
Notes
The beef, for two 220 gram pieces of Round cut would be 270 Baht. For 4 servings, this is about $1.98 per serving, for 6 servings, this is about $1.32 per serving. If you can get 6 servings from this, that would be a fair cost since beef is used. Ground beef or even ground pork could be used for this, just make patties and follow the same steps. Both would be less, and ground pork would be less than $1 per serving.
Adapted from an internet recipe.
5-Layer Breakfast Bake
This is my type of meal, sounds very filling. Takes some time to prepare but I think this would be a big hit. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Casserole
- 3 cups hash brown potatoes, OR make from a shortcut on this site
- 250 grams Cheddar cheese, shredded, this is 1 block
- 3 cups scrambled eggs, 9 large eggs OR 12 medium eggs
- salt and pepper, to taste
For the Sausage Gravy
- 1 tablespoon butter
- 500 grams breakfast sausage, bulk, OR make from a shortcut on this site
- 2 tablespoons all purpose flour
- 4 cups milk
- salt and pepper, to taste
For the Biscuit Topping
- 2 cups all purpose flour, plus more for dusting
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 cup buttermilk, cold, OR make from a shortcut on this site
- 1/2 cup butter, melted, plus 2 tablespoons melted for brushing
- 1 teaspoon salt
Instructions
- Some prep work first. First thing is to make the hash browns using the shortcut on this site if you are not using frozen (frozen must be thawed as well). After the hash browns have been made (just follow the steps to just before cooking) or frozen hash browns thawed out, now make the scrambled eggs, you may wish to do this in batches instead of all at once.
- Preheat your oven to 200 C, lightly grease a 9x13 baking dish with butter.
- Spread the hash browns evenly in the bottom of the baking dish and sprinkle with salt and pepper to taste. Now evenly layer the cheese over the hash browns. Now evenly layer the scrambled eggs over the cheese.
- For the gravy, heat the butter in a large pan, and the sausage to the pan and break it up with a spatula and let it brown for a few minutes. Then add in the flour and give it is a mix and let it cook for 1 minute. Pour in the milk, stirring constantly until the mixture has thickened, about 8 minutes or so. Season with salt and pepper to taste. Pour the gravy on top of the eggs in the baking dish and spread evenly.
- For the biscuit topping, combine the flour, salt, baking powder, and baking soda in a large bowl. Make well in the center of the flour.
- Pour the melted butter into the cold buttermilk and stir gently with a spoon until the butter hardens and forms lumps. Pour the milk mixture into the flour and mix until well-combined.
- Transfer the dough to a floured sheet of cling wrap and generously dust the dough with flour. Using a floured rolling pin, roll the dough into a rectangle that matches the size of your roasting pan. Roll the dough onto the rolling pin and transfer to the roasting pan, then brush with melted butter. Bake for 25-30 minutes and the biscuit topping should be golden brown. Remove from the oven and allow it to rest for 5 minutes before cutting, serve.
Notes
The cheese will cost about 180 Baht/250 gram block. The eggs will cost about 50-70 Baht depending on size, I will figure this as 70 Baht for large eggs. For the sausage, if you make yourself from minced pork, this is about 60 Baht/500 grams. For 8 servings, this is about $1.15 per serving, which is really not that bad a cost for a filling and complete meal.
Shortcuts: Hash Brown Potatoes, Breakfast Sausage, Buttermilk.
Provided courtesy of good friend, Mike Early.
United States.
United States.
One-Pot Cajun Shrimp & Sausage Pasta
Sounds really good, I will be trying this for sure. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams dry linguine, OR spaghetti, OR Fettuccine
- 4 tablespoons butter, divided, this is 1/4 of a standard block
- 1 tablespoon Cajun spice mix, OR make from a shortcut
- 500 grams fresh shrimp, peeled, deveined, and tails removed
- 500 grams spicy smoked sausage, sliced
- 1/2 cup onion, diced
- 1/2 cup green bell pepper, diced
- 2 cloves garlic, smashed and minced
- 1 teaspoon red pepper flakes, optional and to taste
- 1 teaspoon dried thyme
- 1 cup chicken stock, fresh or from powder
- 1 cup heavy cream, OR use milk, OR make from a shortcut
Instructions
- In a large pot, cook the pasta of your choice in boiling water until just tender, drain then set aside.
- Using the same pot, heat the half the butter and the Cajun seasoning and mix the spice with the butter, then add in the shrimp and cook until they turn pink, then remove the shrimp from the pot and set aside.
- Add the remaining butter to the pot and once it is melted, add the onion and bell pepper and cook for about 3-5 minutes, until the onion is translucent, then add the sausage and cook for another 1-2 minutes, then add the garlic, red pepper flakes if desired, and the thyme. Mix well. Then stir in chicken stock and heavy cream, mix well and cook for 3 minutes or until the sauce is starting to thicken. Then add in the shrimp and pasta and mix well to combine everything. Serve.
Notes
The sausage would cost about 150 Baht/500 grams (this is about 5 large links). Shrimp will run about 100 Baht/500 grams from a grocery store, for those along the coast, you can normally buy local ocean cast net caught shrimp for a bit less. For 4 servings, this is about $1.84 per serving. For 6 servings, this is about $1.23 per serving. Overall, not a bad cost for visiting friends, or even with Thai family (with the Thai family, up the Cajun spice and red pepper flakes).
Shortcuts: Cajun Seasoning Mix, Heavy Cream.
Provided courtesy of good friend, Mike Early.
United States.
United States.
Slow Cooker Salisbury Steak II
This sounds really good. There is a browning step on the stove top involved but even that, this sounds easy and good. Link to the shortcuts are listed in the Recipe Notes section.
Ingredients
For the Patties
- 750 grams ground beef, OR minced pork
- 1 egg
- 1/2 cup onion, finely diced
- 1/2 cup panko breadcrumbs
- 1 clove garlic, smashed and minced
- 2 tablespoons milk
- salt and pepper, to taste
For the Gravy
- 180 grams fresh mushrooms, sliced
- 1/2 onion, halved and sliced
- 1 1/2 cups beef stock, fresh or make from powder
- 1 packet brown gravy, OR make from a shortcut
- 1 tablespoon tomato ketchup, OR make from a shortcut
- 1 tablespoon Dijon mustard
Instructions
- Mix all Patty ingredients in a large bowl and make 6 patties from this. Cook these in a pan on the stove top for 1 minute each side, to brown them.
- Add the gravy ingredients to the slow cooker and stir to mix, place the patties on top and gently turn the patties to coat in the gravy and push them down into the gravy as well.
- Cook on Low setting for 5 hours. Remove the patties and add 2 tablespoons of corn starch to the gravy and stir to thicken up gravy. Serve patties with mashed potatoes and gravy over both. A vegetable on the side would make this a complete meal.
Notes
Beef will run about 110 Baht/750 grams. This comes to about $1.08 per serving for 3 servings, for 6 servings, this is about 54 cents per serving. Overall a good value.
Shortcuts: Beef Gravy, Tomato Ketchup.
Provided courtesy of good friend, Mike Early.
United States.
United States.
Kielbasa and Potato Bake
The title may be misleading, there is very good spicy smoked sausage at Makro that is on par with Kielbasa, I use it often, it is very good. This recipe sounds great and is on my to cook list. Lot of possibilities here! Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1 cup milk
- 3 clove garlic, smashed and minced
- 1/2 teaspoon black pepper
- 500 grams spicy smoked sausage, sliced
- 4 large potatoes, cubed
Instructions
- Preheat your oven to 190 C. Get out a 9x13 baking dish.
- In a large bowl, mix the soup, milk, garlic, and pepper, then stir in the potatoes and sausage. Once mixed, spoon this into your baking dish. Bake for 90 minutes or until the potatoes are tender. Remove from oven, let rest 5 minutes, cut and serve. A green salad and vegetable on the side would make this a complete meal.
Notes
The sausage would cost about 150 Baht/500 grams (this is about 5 large links). Make the soup yourself, it takes only 5 minutes. For 8 servings, this is about 55 cents per serving. Good value.
Variants, keep in mind adding any of these, increases the per serving cost. Add cabbage. Add a chopped onion. Add some shredded cheese on the top.
Shortcut: Condensed Cream of Mushroom Soup.
Adapted from an internet recipe.
Scotch Eggs I
Scotch Eggs are hard boiled eggs with sausage wrapped around them and either deep fried or baked. Excellent for a breakfast, lunch or a light dinner when served with a salad. On my to cook list. Link to the Shortcut is listed in the Notes section.
Ingredients
- 500 grams pork sausage, Shortcut
- 2 teaspoons Worcherstershire sauce
- 6 eggs, hard boiled, peeled, chilled in fridge
- 1 tablespoon all purpose flour
- â…› teaspoon black pepper
- 1 egg, lightly beaten
- â…” cup breadcrumbs, or panko breadcrumbs
- all purpose flour, just a teaspoon or so for dusting the eggs
- salt, to taste
Instructions
- In a medium size bowl, mix together the pork sausage and Worcestershire sauce. Mix together the tablespoon of flour, salt and pepper and then mix this into the sausage and refrigerate for 30 minutes or so to chill it. This will help in forming the sausage around the eggs.
- Preheat your oven to 160° C (325° F) and get out a baking sheet or shallow baking dish. Place the beaten eggs and breadcrumbs into separate dishes. Dust each egg with flour, this helps in getting the sausage formed around them.
- Divide the sausage into 6 equal parts, form each into a ball. One at a time, flatten down one ball and pat it out to make a large patty that will basically wrap around the egg, once covered, roll around between your hands to even out the sausage. Then dip the egg in the beaten egg, then roll in the breadcrumbs, then place the egg in the baking tray or on the sheet.
- When all eggs are ready, bake for 40 minutes or until the breadcrumbs turn a golden color. Remove from oven, cut in half lengthwise and serve with a mustard or horseradish sauce for dipping. 3 servings is based on 2 eggs per serving. Serve with toast for a good breakfast or with a salad for a light lunch or dinner.
Notes
Low cost per serving.
Shortcut: Sausage.
Creamed Eggs on Toast
Excellent dish, easy to prepare, and a filling meal! I made this on 7 Oct 2016 and took a few photos as well. My comments below.
Ingredients
- 12 eggs, hard boiled, peeled
- 1/4 cup butter
- 1/2 cup all purpose flour
- 3 cups milk
- 1 tablespoon powdered chicken stock
- toast, as need, 1-2 slices per serving
- salt and black pepper, to taste
Instructions
- Cut the eggs in half, Separate the egg whites from the egg yolks. Place the egg yolks into a bowl and mash with a fork, set aside. Chop the egg whites into small pieces into another bowl, and set aside.
- Melt the butter in a saucepan set over medium heat. Stir in flour until smooth. Gradually mix in the milk and chicken bouillon so that no lumps form and stir constantly until the mixture comes to a boil and thickens, reduce heat, add the egg yolks and mix until dissolved into the sauce. Stir in egg whites. Serve over toast and season with salt and white pepper.
Notes
Eggs come in 6 packs, 10 packs, 15 packs, and 30 packs, and prices vary as well. For this recipe I am just going to use 77 Baht for a 15 pack of eggs. For 6 servings, this is about 38 cents per serving. Great value.
I think a good variant would be to add cooked chopped bacon or cooked and crumbled sausage to the sauce.
Adapted from an internet recipe.
Banana Pancakes
Two ingredients only. Eggs and a banana, that is it, cannot go wrong here. Sounds good and easy.
Ingredients
- 1 banana
- 2 eggs
Instructions
- In a small bowl, mash the banana with a fork. Crack in the two eggs and whisk into the banana. Heat a pan with a splash of olive oil, pour the mixture in making 2-3 smaller pancakes (or more, smaller is easier to flip). When golden brown on the bottom, flip. Remove to a place when the other side is also golden brown.
Notes
Adapted from an internet recipe.
Classic Shakshuka
This is a Middle Eastern recipe for basically "use what you have in your fridge and throw in a pan." Basically this is an onion, bell pepper, and tomato dish with eggs on top. Sounds delightful indeed! I made this on 14 Sep 2016, and it is a keeper! On the regular rotation, my comments below.
Ingredients
- 5-6 eggs
- 1 medium onion, diced
- 3 cloves garlic, smashed and minced
- 1 red bell pepper, chopped
- 4 cups tomatoes, diced
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- pinch red chili flakes, optional, to taste
- pinch cayenne pepper, optional, to taste
- pinch sugar, optional, to taste
- salt and black pepper, to taste
Instructions
- Cook the onion and garlic in a deep large pan until translucent. Then add the bell pepper and cook for another 5 minutes or so until the bell pepper is soft, then add the tomatoes and stir. You can at this point add in other items if you like, such as green chilies, parsley, mushrooms, spinach, etc.
- Reduce heat to a low simmer, add the tomato paste and stir until thickened. Add salt and pepper to taste, then add in chili flakes and/or paprika and/or cayenne for as much spice as you like.
- Once the mixture is thick to your liking, crack in eggs, making sure they are spread out from one another, then cover the pan and allow the mixture to cook and the eggs to set, about 8-10 minutes, depending on how you like your eggs.
- The egg on the left, broken yoke so it just sort of disappeared into the sauce. Other eggs are set but yolks are still runny, perfect.
- Serve with some toast on the side or like me, I served this with 2 Porcupine Meatballs I made another day, excellent meal.
Notes
Nothing expensive here, you might be looking at 30 cents per serving.
Adapted from an internet recipe.