Author Archive
Meatball Stroganoff
This is a modified recipe based on a social network friend's original recipe, and is based on using store bought Thai beef meatballs and condensed soup. I made this on 5 Oct 2023, and nothing short of perfect, an excellent meal.
Ingredients
- 500 grams Thai beef meatballs, (1 lb)
- 2 tablespoons olive oil, divided
- 2 tablespoons butter
- 250 grams button mushrooms, sliced, (8 oz)
- 2 cloves garlic, minced
- 2½ tablespoons all-purpose flour
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ¾ cup water
- ½ tablespoon Dijon mustard
- ½ cup sour cream
- salt and pepper, as desired
- cooked egg noodles, mashed potatoes, or rice, for serving, as desired, prepared as needed
Instructions
- Decide what you are going to this over, such as egg noodles, mashed potatoes, or rice and get that started so it is ready when you finish preparing the stroganoff.
- Open the package of meatballs, drain if needed, then add to a saucepan. Add water to cover by 2 inches. Place on high heat and bring to a boil, continue to boil for 1-2 minutes. Drain. (Photo shows the meatballs cooked and just before draining.)
- Heat 1 tablespoon olive oil in a large nonstick pan, when hot, add the meatballs. Sauté, stirring often to lightly brown the meatballs. When they are browned, remove with a slotted spoon to a bowl and set them aside.
- Same pan used to brown the meatballs, heat the remaining tablespoon of olive oil and the butter, when hot, add the mushrooms and garlic. Sauté for 4-5 minutes to soften the mushrooms, stirring them often.
- Stir in the flour and cook for 1 minute.
- Add the soup, water, and mustard, stir to mix together.
- Add the meatballs back to the pan and stir in. Increase heat and allow mixture to come to a boil, then reduce heat and simmer for 5-10 minutes to thicken the sauce.
- Remove from heat, stir in the sour cream, taste and season with salt and pepper as desired.
- Serve over hot cooked egg noodles, mashed potatoes, or rice, enjoy.
Notes
Low cost per serving.
Kidney Bean & Macaroni Salad
I found this recipe on the internet while searching for a way to use kidney beans, and this is excellent pasta salad, if you like beans. Common ingredients, very easy to prepare. The recipe calls for a can of red kidney beans, drained and rinsed, or you can do as I did and use 1½ cups of beans you cooked from dry.
Ingredients
- 1 cup dry macaroni pasta
- 1 can red Kidney beans, drained, rinsed, (15 oz / 425 g), or 1½ cups cooked from dry
- ½ cup celery, diced
- ¼ cup onion, diced
- 1 tablespoon apple cider vinegar, or additional to taste
- salt and black pepper, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni, cook until just tender. Drain.
- To a mixing bowl, add the macaroni, beans, celery, and onion. Mix together.
- In a small bowl, add the mayo and vinegar and mix together until smooth. Add black pepper and salt to taste.
- Pour dressing over the salad and mix together, taste and adjust pepper and salt as desired. Cover and chill in the fridge for 2-4 hours.
- Serve as a side with your choice of main dish, enjoy.
Hawaiian Macaroni Salad
I made this on 10 Sep 2023, excellent pasta salad! Common ingredients that come together quickly. This can be customized to your preference, feel free to add peas, canned tuna, or even chopped imitation crab.
Ingredients
- 250 grams dry macaroni, (8 oz)
- 1 cup mayo
- ½ cup onion, grated
- ½ cup carrot, shredded
- ½ cup celery, finely diced
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat a pot of salted water to a boil, then add the macaroni. Cook the macaroni until tender, then 1 minute more, remove from heat, drain well, then add to a mixing bowl.
- To the macaroni, add the rest of the ingredients.
- Mix together. Cover and place in the fridge for 2-3 hours. Serve and enjoy.
Ham & Sour Cream Casserole
This is an easy and delicious casserole to put together. I made this on 4 Sep 2023, and the family and I really enjoyed this.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry macaroni, (1 lb)
- 500 grams sour cream, (1 lb)
- 3 eggs
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 500 grams ham, cubed, (1 lb)
- 2 cups frozen peas
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish.
- Heat a pot of salted water to boiling, then add the macaroni and cook until almost tender, drain.
- While the macaroni is cooking, add the sour cream, eggs, pepper, and nutmeg to a mixing bowl and mix together.
- To the mixing bowl, add the cubed ham and peas and mix together.
- Heat the oil in a non stick pan, when hot, add the onion and garlic, sauté until onion is softened. Drain any oil, then add the onion to the mixing bowl and mix in.
- When the pasta is cooked and drained, add the sour cream mixture to the macaroni and mix together.
- Pour mixture into the 9x13 baking dish and spread out evenly.
- Top with the Cheddar cheese evenly.
- Bake for 30-35 minutes or until the top is just starting to brown.
- Serve and enjoy.
Notes
Fair cost per serving based on the ham, sour cream, and Cheddar used.
Updated on 4 September 2023.
Missouri Goulash
This is an easy and tasty goulash, comes together quickly and is a filling meal. I made this on 2 Sep 2023, well liked the Thai family and I.
Ingredients
- 2 cups dry elbow macaroni
- 750 grams ground pork, or beef, (1½ lb)
- 1 onion diced
- 2 cans cut green beans, drained, or 3 cups fresh, cooked, drained
- 1 can condensed cream of mushroom soup
- ½ cup sour cream
- salt and black pepper, as desired
- Cheddar cheese, shredded, for serving, as desired
Instructions
- Heat a pot of salted water to a boil, then add the macaroni and cook until just tender, drain.
- While the macaroni is cooking, heat a non stick pan, when hot, add the diced onion and ground pork or beef, cook, breaking up the meat and stirring often and seasoning as desired with salt and pepper during cooking, until the meat is cooked through and the onion softened, drain excess fat.
- Using the same pot the macaroni was cooked in, add the cooked pork or beef, beans, and soup to the drained macaroni.
- Stir together.
- Add the sour cream and mix together, taste and season with salt and pepper as desired.
- Spoon goulash onto plates, top with shredded Cheddar cheese as desired, enjoy.
Notes
Low cost per serving if using ground pork.
Ham & Pasta Casserole
This is an excellent casserole, I used ham steaks I cubed. Easy and delicious, well liked by the family as well! I made this on 10 Aug 2023 and is a modified recipe from the original.
Equipment
- Casserole (3 quart)
- Oven
Ingredients
- 400 grams dry spiral pasta, or bowtie pasta, (about 12-14 oz)
- 3 cups ham, diced
- 3 cups Cheddar cheese, shredded, divided
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g)
- ½ cup sour cream
- ¼ cup milk
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Heat a pot of salted water to boiling, then add the pasta and cook until just tender, as it will go in the oven and cook more. Drain well. I used three color spiral pasta.
- After you start the pasta, preheat your oven to 180° C (350° F), get out a 3 quart casserole and grease with butter or cooking spray.
- In a large mixing bowl, add the diced ham, soup, sour cream, milk, onion and garlic powders.
- Stir to mix together.
- Now add 2 cups of the Cheddar cheese, and mix together.
- When the pasta is drained, add to the mixing bowl and mix together.
- Pour mixture into the prepared casserole and smooth out the top. Sprinkle on the remaining 1 cup of Cheddar cheese.
- Place in the oven and bake for 30 minutes or until the cheese is starting to brown.
- Serve with side dishes of your choice, enjoy.
Notes
High cost per serving based on the ham and cheese used, but certainly worth it for a great once in a while meal.
I used 3 ham steaks (500 g) from Makro, they come in a package of 6 which is 1,000 g).
Nuggets & Tots Casserole
This recipe is from a recipe site called Just a Pinch, and this is my tailored version of this recipe. It is easy to make, taste is excellent, and it is filling! A great way to use chicken nuggets. Feel free to use tots, hash browns, or even French fries, as that is what I used when I first made this. Excellent casserole! The chicken nugget and tots amounts are estimates, use enough to cover the bottom of the dish in one layer.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams frozen chicken nuggets, or as needed, (1 lb)
- 500 grams frozen tots, or frozen hash browns, or frozen French fries, as needed, (1 lb)
- 2 cans condensed creamy chicken & mushroom soup, or chicken soup, or mushroom soup, (10½ oz / 298 g each)
- 2 cans carbonara sauce, (10½ oz / 298 g each)
- ½ cup milk
- 1 envelope dry onion soup mix
- 1 tablspoon Italian seasoning
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat your oven to 180° C (350° F), get out a 9x13 baking dish and grease with butter or cooking spray.
- Add frozen chicken nuggets to the bottom of the pan to make one even layer.
- Add frozen tots or frozen hash browns on top of the nuggets in one even layer. If using frozen French fries, just scatter them on top of the nuggets but you want about ¾ inch of space from the fries to the top edge of the dish.
- In a mixing bowl, add the soup, carbonara sauce, milk, onion soup mix, Italian seasoning, garlic powder, and black pepper. Stir to mix together.
- Pour mixture over the tots or fries and smooth out to the edges.
- Sprinkle evenly with the Cheddar cheese.
- Place in the oven and bake for 1 hour or until the cheese is browning on top. Remove from oven and let cool for 5 minutes.
- Serve with side vegetable of your choice, and enjoy.
Notes
Low cost per serving as this makes a lot.
Slow Cooker Bean Free Chicken Chili
This recipe is from a social media friend who specializes in slow cooker dishes. I made this on 4 Aug 2023, and the Thai family loved this, a very enjoyable chili for sure.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 4-5 chicken breasts, boneless, skinless
- 2 cans creamed corn, (15 oz / 425 g each)
- 2 cans diced green chilies , (4 oz / 113 g each)
- 1 cup salsa verde
- 3 cloves garlic, minced
- ½ cup chicken broth
- 1 teaspoon ground cumin, heaping
- 1 teaspoon chili powder, heaping
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoon lime juice
- salt and pepper, to taste
Instructions
- Add the chicken breasts to your slow cooker.
- To a large mixing bowl, add the remaining ingredients.
- Stir to mix together.
- Pour mixture over the chicken, cover and set to Low and cook for 4-6 hours.
- At 4 hours, using a meat thermometer, check the internal temp on the thickest chicken breast, when it reads 74° C (165° F), the chicken is done, if not, check again at 5 hours then at 6 hours. Mine was perfect at 5 hours. Remove chicken from the slow cooker to a cutting board, chop or shred with forks, and return to the cooker.
- Stir the chicken into the chili, cook for another 10-15 minutes.
- Serve, and if desired top with your favorite chili toppings, such as shredded cheddar cheese, sour cream, green chilis, or spring onion. Enjoy.
Notes
For Thailand, this is high cost per serving based on the canned diced green chilis (import). The salsa verde can be an import or locally produced, I used a locally produced so I did save a few dollars that way.
Peach Dump Cake II
Sounds like an excellent cake. Link to the Shortcut is in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 2 cans peach slices in heavy syrup, undrained, (15¼ oz / 432 g each or see Notes)
- 1 yellow cake mix, Shortcut
- ½ teaspoon ground cinnamon
- ½ cup butter, melted, plus more for greasing pan
Instructions
- Preheat your oven to 190° C (375° F), grease a 9x13 baking pan with butter.
- Add the cake mix to a mixing bowl and add the cinnamon, whisk to mix together.
- Sprinkle the mix over the peaches.
- Drizzle the butter over the mix.
- Bake for 45 minutes or until lightly browned and a toothpick inserted in the center comes out clean. Remove pan to a wire rack to cool.
- Serve and enjoy.
Notes
Shortcut: Yellow Cake Mix.
For Thailand, a great alternative is Dole peaches, but they come in 666 g plastic jars, and if I was a betting man, using 2 of these in place of the 2 cans, I think this would be perfect.
Slow Cooker Roast Lamb
I made this on 18 Jul 2023 using a 1 kilo boneless roast, and the result is juicy and fork tender roast that the entire Thai family loved! Adjust the cooking time for a larger roast.
Equipment
- Slow Cooker (6+ quart)
Ingredients
- 1 kilogram lamb shoulder roast, boneless, (about 2¼ to 2½ lb)
- 2 teaspoons salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 3 large carrots, peeled, chopped
- 4 medium potatoes, peeled, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons dried rosemary
- 1 tablespoon dried oregano
- 1½ cups chicken stock
Instructions
- Mix together the salt, pepper, and garlic powder, rub mixture all over the roast.
- Heat the oil in a non stick pan, when hot, add the roast, brown the roast, turning as needed to get all the sides browned.
- Place the browned roast into the slow cooker.
- Now add the chopped carrots, potatoes, and onion all the way around the roast.
- Sprinkle the minced garlic, rosemary, and oregano on top, then pour in the stock. Cover and cook on Low setting for 6 hours.
- Remove roast from the slow cooker, slice and plate, add potatoes and carrots, spoon sauce from the cooker over the vegetables, enjoy!
Notes
High cost per serving based on the cost of lamb in Thailand.
