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4 Bean Spicy Chicken Chili
This is chili is not only spicy but very healthy. Adding rice to the beans greatly increases to protein content, and increases the meals from this, and in combination with the chicken, it is a very high protein meal. The peppers have all sorts of anti-microbial benefits as well as triggering the release of endorphins. So, you can eat this instead of going out and running 10K.
Ingredients
- 4 chicken breasts, large, boneless and skinless, cubed
- 1 can 4 Bean Salad, read Step 5
- 1 can cooked rice, use the bean salad can
- 1 dried Entero Pepper, OR bell pepper chopped
- 1 medium onion, chopped
- 1 palm full fresh peppercorns, freshly picked
- several Bird's Eye Chilis, diced
- several Yellow Thai Chilis, diced, these are small and quite hot
- 1 tablespoon cayenne pepper, or to taste
- 2 tablespoons chili powder, or to taste
- white pepper powder, to taste
- sea salt, to taste
- water or chicken stock, as needed
- olive oil
Instructions
- In a large, deep, frying pan on medium low heat, And just a tablespoon or so of olive oil and add the cubed chicken. Cover while cooking right from the start! This does not really fry the chicken. it ends up releasing the juices and sort of boils and steams the chicken. Turn the heat down if it looks like it's frying.
- Stir in the onion, fresh peppercorns, dried Entero Pepper, and any other peppers you have diced and let it cook, stirring occasionally.
- Once the chicken is cooked to the center of the cubes, add the remaining ingredients and stir, there should be enough liquid to cover about half of what is cooking, if there isn't, add some water or chicken stock. Add as much rice as you like to bulk up the chili, using 1 bean can of rice is simply a guide.
- Simmer until you are too hungry to wait any longer. Add hot sauce if desired.
- A note on the 4 Bean Salad, I use this brand, fiamma. If using this brand I use the liquid from the can as well, just open and pour the contents into the pan. If using other brands, I normally drain that liquid and use water or chicken stock as the liquid, basically open the can, drain, add water or chicken stock to the contents of the can, then pour that into the pan, there, you have the right amount of liquid.
Notes
The chicken costs 60 Baht, the 4 Bean Salad costs 54 Baht. 114 Baht total, other items are normally on hand. This comes out to just over $1 per meal for 3 meals or for 3 people. Adding more rice this could be stretched to 4 meals, and less than $1 per meal.
Instead of using the can of bean salad, you can also use dried beans, which on average is 40 Baht for 500 grams. Beans I use is Pinto or Black-eyed Peas. You will need to soak these overnight and then boil them before use in this recipe. The advantage is not only lower cost, but gives you a lot more beans, use the whole bag of beans, this would increase the number of meals, also reducing the cost per person.
Overall a very reasonable meal that is very nutritious and healthy.
Provided courtesy of good friend, Dave Williams.
Thailand.
Thailand.
Baked Mushroom Thighs
I made this on 29 Jan 2016, excellent, read my comment, recipe has been modified based on my findings Serve with a vegetable and you have a hearty filling meal. For the largest thighs, buy quarters and cut the thighs off yourself, then freeze the drumsticks for later use in another recipe, win win! All photos are mine I took when I prepared this. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 6-8 chicken thighs, bone in, skin and fat removed
- 1 can condensed cream of mushroom soup, OR you can make from a shortcut listed on this site
- 1 soup can milk
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1 cup dry bread crumbs, OR make from a shortcut on this site, more as needed
- 3 tablespoons melted butter
- 1 teaspoon corn starch
- salt and pepper, to taste
- 1-2 handfuls fresh mushrooms, optional, lightly chopped, OR canned, sliced, both are acceptable, fresh Straw mushrooms would be excellent
Instructions
- Preheat oven to 180 C. Grease a 9 x 13 inch baking dish or use a non stick dish. For the thighs, if cutting them from quarters, they are generally larger. Not recommended to use thighs and legs as the cooking time will be different for each.
- Pour the soup into a medium bowl. Fill the empty can with milk, and add to the bowl along with the parsley and onion powder. Mix well, season with salt and pepper if desired.
- Place bread crumbs in a shallow dish or bowl; dip chicken thighs in soup mixture, then in crumbs, coat well with the crumbs, and place coated pieces in the baking dish.
- Drizzle with melted butter and bake in preheated oven until chicken is nicely browned and cooked through (juices run clear), about 45 minutes. NOTE, check at 45 minutes, for larger thighs, you may need to increase time to 60 or 75 minutes. This a 9x13 baking dish, that is actually 2 thighs in the back row, and 3 in the front.
- Meanwhile, place remaining soup mixture in a small saucepan and whisk in the corn starch and fresh mushrooms if you are using them. Cook over medium heat, stirring occasionally, until mixture comes to a boil, then reduce heat and simmer for a minute or two until sauce thickens. Use this as a sauce/gravy when chicken is done.
- When it comes out of the oven, let it rest for a few minutes before serving. The liquid you see is butter and chicken fat (flavor). I made these with skin on thighs, recipe adjusted to skin off and excess fat removed.
- Serve with mashed potatoes, boiled potatoes, rice, or pasta. Recommended side dish is steamed fresh broccoli or yards beans. I served mine over rice, not a great photo but I spooned the sauce over the chicken that was on a bed of rice.
Notes
Chicken is the most expensive part here, chicken thighs run on average, 59 Baht/kilo but are smaller due to being trimmed. Chicken quarters average about 56 Baht/kilo, you would have to buy 8 quarters, probably a kilo and half or so, then cut yourself (very easy), you get larger thighs and you get 8 drumsticks that you can freeze for use in another recipe. I'll say the chicken costs you 150 Baht, half of that is 75 Baht since you have 8 legs to use later. The soup would cost on average 54 Baht for a can, about 18 Baht if you make it yourself. About 129 Baht if using store bought soup, for 4 meals this would be just under $1 per meal, when stretched to 8 meals (easily done with the larger thighs) this comes out to about 50 cents per meal. All other ingredients are minimal cost or already on hand.
Shortcuts: Condensed Cream of Mushroom Soup, Breadcrumbs.
Adapted from an internet recipe.
Sausage & Green Bean Casserole
Instead of sausage, try using chicken thigh meat lightly chopped. Lots of variables here, for sausage you can use spicy smoked, Italian, or even Bangers. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 500 grams pork sausage, (1 lb), Shortcut
- 2 cans condensed cream of mushroom soup, Shortcut
- 1 cup milk
- 2 cloves garlic, minced
- salt and pepper, to taste
- bread crumbs, Shortcut
- 1 kilo long beans, cut into 1 inch pieces, (2 lbs)
- fresh mushrooms, optional, chopped, a good handful or two or three
Instructions
- If using bulk sausage, crumble into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain grease, and set aside. If using sausage links, cook them until done, then remove and slice into 1/4 inch or so rounds. If using chicken thighs, remove the bone and cut into bite pieces then cook until done. Cook the mushrooms if using those with the meat.
- Preheat the oven to 180 C, grease a 9 x 13 inch baking dish with butter or use a non-stick dish.
- In a large bowl, stir together the soup, milk, garlic, and pepper. Mix in the sausage or chicken, then add the green beans, and stir until evenly coated. Pour half of the mixture into the prepared baking dish. Top with half of the bread crumbs. Spread remaining green bean mixture over the bread crumbs.
- Bake for 30 minutes in the preheated oven. Remove from the oven, and sprinkle the rest of the breadcrumbs over the top. Return to the oven for 5 to 10 more minutes, or until the bread crumbs are toasty, and green beans are cooked to your desired doneness. Let rest 5 minutes before serving.
Notes
Italian sausage made yourself this would be 125 Baht/kilo. Spicy Smoked Sausage runs about 250 Baht/1 kilo. English pork Bangers (large pork sausage) runs about 200 Baht/1 kilo. Chicken thighs can run between 56-60 Baht/kilo (buy quarters and cut yourself, and remove skin as well for this recipe). Chicken breasts, boneless and skinless would run about 87 Baht/kilo.
For this recipe I will use the Spicy Smoked Sausage at 250 Baht/kilo. 500 grams would be needed, so that cost is 125 Baht. The soup would be about 50-55 Baht/can, and much cheaper if you made yourself from a shortcut.
All other items are minimal. Cost would be just under $1 per serving, even less with homemade sausage, pork bangers, or chicken.
Shortcuts: Sausage, Condensed Cream of Mushroom Soup, Breadcrumbs.
Variant: 1. Use whipping cream in place of milk.
Adapted from an internet recipe.
Peanut Butter Cookies I
Makes a great snack during the day or after a hearty meal. I made these on 23 Dec 2016 and they are delicious! This is a no flour recipe. Photos added from my baking.
Ingredients
- 2 1/2 cups peanut butter, creamy or chunky, (in Thailand use two 340 gram jars)
- 1 cup white sugar
- 1 cup brown sugar, packed
- 3 eggs, chicken or duck
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 180 C, line a baking sheet with foil or parchment paper.
- In a medium bowl, stir peanut butter and sugar together until smooth. Mix in the eggs, one at a time, then stir in the baking soda and vanilla.
- Drop by rounded teaspoons on the baking sheet, placing them 2 inches apart. Use a fork and make a crisscross on the top and press down slightly.
- Bake for 10-20 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes as they will be quite mushy at this point.
- Then move to a wire rack to cool completely.
- Perfect, and delicious, Peanut Butter Cookies.
- Variant used, chocolate chips mixed in.
- Variant used, made Blossoms out of several, perfect touch for those that like chocolate.
Notes
Low cost.
Variants: 1. Mix in chocolate chips. 2. To make peanut blossoms, place a Hershey's kiss on top of each cookie right when they come out of the oven. 3. Make Blossoms using cookies with chocolate chips.
Adapted from an internet recipe.
Thousand Island Sauce
Use on a salad or a hamburger.
Ingredients
- â…“ cup tomato ketchup
- â…“ cup salad cream
- â…“ cup cream
Instructions
- Combine all together and refrigerate until use.
- Measurements do not have to be in cups, can use any measurement you want as long as it is equal parts for each ingredient.
Country Potato Bacon Soup
Chicken stock may be substituted for water but I don’t think it’s necessary. All the ingredients, except potatoes, are quite flavorful on their own. Save chicken stock for something that needs a flavor boost. Don’t shy away from buttermilk without giving it a fair shot. It has less fat that half and half or cream and much more flavor. The soup can be pureed if you want it smooth. I prefer to slightly mash the potatoes with a potato masher and leave the texture chunky. As with most soups, this one is better the second day. It takes a while for the bacon grease and buttermilk to become comfortable with each other. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 slices bacon, fried crisp and set aside, drippings reserved
- 1 medium onion, chopped
- 4 1/2 cups potatoes, peeled and diced into one inch cubes
- 3 1/2 to 4 cups water
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup buttermilk, OR make from a shortcut
Instructions
- In a pot, saute the onion in the reserved bacon fat until soft. Add potatoes and stir well. Cover the potatoes with the water, add salt and pepper and stir.
- Bring to a boil, reduce heat and cover. Cook for 15 minutes or until potatoes are soft.
- While the potatoes are cooking, eat a piece of that bacon sitting on the counter staring at you.
- Once the potatoes are soft, you can puree them or slightly mash them. Taste for seasoning and adjust.
- Add buttermilk and stir well. Brink temperature back to simmer and cook for 15 minutes uncovered, do not let it boil.
- Ladle into bowls. Crumble the remaining bacon, if there is any left, and garnish each bowl with a bit of crumbled bacon.
Notes
Most expensive item is potatoes, but at 35 Baht per kilo, you can make a lot soup! Easily under $1 per meal for this dish. Serve as a side with dinner or a light lunch.
Shortcut: Buttermilk.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Skillet Potato Stroganoff
This is the poor mans stroganoff, but is a hearty and delicious meal. Cooked in one skillet, making cleanup easy. Serve with a salad or vegetable for complete meal.
Ingredients
- 1/2 kilo ground beef, OR minced pork
- 1 cup hot water
- 1 1/2 cups milk
- 1/2 cup sour cream, OR use 2 cups milk if not using sour cream
- 1 1/2 cups potatoes, thinly sliced or diced
- 1 tablespoon corn starch
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried parsley
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 cup fresh mushrooms, sliced, any type works fine
Instructions
- Brown the beef or pork in a large skillet, drain fat.
- Add all other ingredients except the mushrooms, stir and bring to a boil then reduce to a simmer and cover, stirring occasionally. When the sauce thickens a bit, add the mushrooms and simmer for another 5-10 minutes. Serve and enjoy. a salad or vegetable on the side works well for a complete meal.
Notes
Half kilo of beef or pork is very reasonable, other ingredients are minimal. A very good meal, less than $1 per serving.
Adapted from an internet recipe.
Skillet Chili Mac
Excellent meal, this goes well with a salad or vegetable on the side.
Ingredients
- 1/2 kilo ground beef, OR minced pork
- 2 1/4 cups hot water
- 1/2 cup milk
- 1 1/2 cups dry elbow macaroni
- 1 cup stewed tomatoes, diced
- 1/2 cup Cheddar cheese, shredded
- 1 tablespoon corn starch
- 1 tablespoon chili powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Brown the beef or pork in a large skillet, drain any fat.
- Add all other ingredients except the cheese, stir and bring to a boil, then reduce to a simmer, cover and stir occasionally.
- When the sauce has reduced and thickened a bit, and the macaroni is tender, stir in the cheese and serve. Goes well with a salad or vegetable on the side.
Notes
Half kilo of beef or pork and the macaroni is very reasonable, for 4 to 6 meals, this is well under $1 per meal.
Adapted from an internet recipe.
Tuna Casserole I
This is an easy to assemble casserole, simple but but nice quality flavor. Links to the Shortcuts are listed in the Notes section.
Equipment
- Baking Pan (9x13 inch)
- Oven
Ingredients
- 500 grams dry elbow macaroni, (1 lb)
- 3 cans tuna, in water, drained, or 1½ cups fresh cooked, (about 185 g / 7 oz cans), Shortcut
- 1 can corn, drained, or 2 cups frozen or fresh, (425 g / 15 oz)
- 1 can condensed cream of mushroom soup, (10½ oz / 298 g), Shortcut
- 225 grams Cheddar cheese, shredded, (8 oz)
- salt and pepper, to taste
Instructions
- Heat a pot of salted water to boiling, then add the macaroni and cook until just tender, drain. Once the macaroni is added to the boiling water, go ahead and preheat your oven to 180° C (350° F) and get out a 9x13 baking dish.
- While the macaroni is cooking, and add the drained corn, tuna, and soup to the baking dish.
- Mix together.
- Drain the macaroni when done and pour into the baking dish. Using a large spoon, mix everything together thoroughly. Salt and pepper to taste, spreading the mixture out evenly.
- Sprinkle the cheese over the top.
- Place in the oven for about 30 minutes or until the cheese is bubbly and starting to brown.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Fresh Tuna, Condensed Cream of Mushroom Soup.
Variants: 1. Use chicken or chicken mushroom soup in place of mushroom soup. 2. Use peas or peas and carrots in place of corn.
Updated on 9 June 2023.
Ranch Dressing Mix I
An easy to make dry shortcut that is much less expensive than the store bought packets, and just 2 more ingredients, you can make a great dressing for a salad that is cheaper than the bottled versions.
Ingredients
- â…” cup dried parsley
- ¼ cup saltine crackers, finely crushed
- â…“ cup dried minced onion
- 3 tablespoons garlic salt
- 2 tablespoons onion salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried dill weed
- ¼ teaspoon ground black pepper
Instructions
- Mix everything together and store in an airtight container. 1 tablespoon is one dry packet.
- To make Ranch dressing for a salad, combine 1 tablespoon of mix with 1 cup of mayo and 1 cup of buttermilk, refrigerate until use.
Notes
Used in Recipes Listed on this Site:
