Archive for the ‘#1 Go-To Recipes’ Category
Swiss Steak
My Mom can make a great Swiss Steak so this recipe interested me, and it is a slow cooker recipe which is a bonus, let the appliance do the work for you. I made this on 22 Jan 2017 and it is good! I modified the recipe slightly with my findings. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 kilo beef round steak, OR any beef just cut into large chunks
- 1 onion, sliced
- 1 green bell pepper, sliced into strips
- 2 1/2 cups tomato sauce, OR make from a shortcut
- 1 can whole peeled tomatoes, chopped and drained but retain juice
- salt and pepper, to taste
Instructions
- Tenderize the steak with either a mallet type tenderizer or a needle tenderizer. Season the steak pieces with salt and pepper on both sides, arrange the pieces in your slow cooker. If using local sourced beef where you just get large chunks, slice into 3/4 inch to 1 inch steaks first.
- Place the onion and bell pepper on top of the meat, pour the tomato sauce and chopped tomatoes over the onions and bell pepper. Cover and cook on Low setting for 8 hours.
- At 8 hours on Low the beef should be fork tender, serve with mashed potatoes or egg noodles.
Notes
Local beef, not beef from Tesco will run between 150 to 260 Baht/kilo. Using the highest figure, for 4 servings, this is about $1.43 per serving.
Shortcut: Tomato Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Chicken Liver, Bacon, and Eggs
In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Ingredients
- 200 grams bacon, (7 oz)
- 200 grams chicken livers, (7 oz)
- 3-4 eggs
- salt and pepper, to taste
Instructions
- In a cast iron pan heated with just a small splash of olive oil, add the bacon and the chicken livers. Separate the bacon as it cooks and turn the livers occasionally and cook until the bacon is just near crispy.
- Push the liver and bacon to one side and crack in the eggs, season with salt and pepper to your liking, and cover with a lid to cook the eggs.
- When the eggs are set and the whites cooked through, serve as a breakfast or as a dinner.
- Serve and enjoy.
Notes
The bacon is 62 Baht per 200 grams, the liver is about 30 Baht. For 2 servings this is about $1.35 per serving, very reasonable.
Dill Pickle Pasta Salad
I do like a good pasta salad, and dill pickles, and this is nothing short of excellent! I made this on 14 Jan 2017, it is easy to make, and can be adjusted with what you have on hand. This is now my new standard pasta recipe. It was so good, I did not even get photos. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
For the Salad
- 250 grams dry elbow macaroni, or shell, spirals, or any bitesize pasta would work
- 3/4 cup dill pickles, sliced, OR make from a shortcut
- 2/3 cup Cheddar cheese, cubed
- 3 tablespoons onion, finely diced
- 2 tablespoons fresh dill, chopped
- 1/2 cup dil pickle juice
For the Dressing
- 2/3 cup mayo
- 1/3 cup sour cream, see Step 2
- 1/8 teaspoon cayenne pepper
- 4 tablespoons dill pickle juice
- salt and pepper, to taste
Instructions
- Cook the pasta in a pot of boiling water until tender, drain and rinse under cold water to stop the cooking process and to cool it off. Toss the pasta with 1/2 cup pickle juice and set aside for 5 minutes then drain and discard the juice and place the pasta in a large bowl along with the rest of the Salad ingredients and toss to mix together.
- In a small bowl, mix the dressing ingredients together. If you do not have sour cream, start with the amount of mayo stated and add more mayo as needed to coat everything yet not be dripping with mayo either. Pour this onto the pasta in the large bowl and and toss to coat everything. Refrigerate for at least an hour before serving.
Notes
Low cost.
Shortcut: Quick Fridge Dill Pickles.
Inspired by Spend With Pennies and the link to this recipe is here.
United States.
United States.
Creamed Tuna on Buttered Toast
Absolutely delicious! I made this on 17 Jan 2017, very easy, very easy to tailor based on your preferences. And I make this often! The milk sauce is perfect. If making this for more than 2 people (even though listed as 4 servings) I would double this. Highly recommended. Link to the Shortcut is listed in the Notes section.
Ingredients
- ¼ cup butter
- ¼ cup all purpose flour
- 2 cups milk
- 1 can tuna, drained, or 1 cup fresh cooked tuna, (185 g / 7 oz), Shortcut
- 1 cup frozen peas, thawed, or peas and carrots, or mixed veggies
- salt and pepper, to taste
- bread, for toasting
- butter, for the toast, as needed
Instructions
- Melt the butter in a saucepan, then whisk in the flour, then whisk in the milk, whisk constantly to prevent lumps and stir until creamy. Add the tuna, peas, and salt and pepper to your taste and warm through.
- As the sauce is warming, toast your bread, figuring 1-2 slices per serving. I went with 4 slices of toast for me in this photo.
- When the bread is toasted and buttered, spoon the sauce over the toast and serve.
Notes
Low cost per serving.
Shortcut:Â Tuna.
Variants: 1. Add a couple of fried eggs sunny side up on top of each serving. 2. Chop 2 hard boiled eggs and mix those in when you add the tuna.
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.
United States.
United States.
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.
Basic Chicken Fajitas
There is about as many ways to prepare fajitas as there is tacos, this is just a guide to start with and you can tailor this to make it your own. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 packet fajita seasoning mix, OR make from a shortcut on this site
- 1 kilo chicken breasts, cut into large strips
- 1/2 onion, sliced
- 1 red bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 2 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- tomatoes, chopped, for garnish
- cilantro, chopped, for garnish
- cheese, shredded, for garnish
- limes, cut into wedges, for garnish
- flour tortillas, as needed
Instructions
- Place the chicken strips, oil, lemon juice, and seasoning mix in a large zip lock bag, squeeze out the air and squish everything to mix and coat the chicken. Place in the fridge for 1 to 24 hours to marinate. Highly recommended to make the seasoning from the shortcut.
- After the chicken has marinated, drain off any excess liquid and cook in large pan with a splash of olive oil, along with the onion and bell pepper. Cook the chicken until browned and cooked through.
- Serve with tortillas and top with tomatoes, cilantro, cheese, and a lime wedge on the side if desired.
Notes
Chicken breasts will cost about 59 Baht/kilo. Using that number, for 6 servings, this is about 29 cents per serving.
Shortcut: Fajita Seasoning Mix.
Adapted from an internet recipe.
Basic Grilled Brats
I get a lot of good advice from my friends and this is probably the best way to enjoy brats (Bratwurst or Bierwurst) is to grill them, then simmer in beer, unless you are in Wisconsin then you would simmer them in beer then grill them. I have made brats like this several times and they are very good!
Ingredients
- 1 package brats, 270 grams, pack of 4, Bratwurst or Bierwurst
- 1 onion, cut into 6 or 8 wedges
- 1 bell pepper, optional, cut into strips
- 1 can beer
Instructions
- Light your grill, charcoal (what I use) or gas if you have that. Setup for indirect grilling. Mr. Sausage is the brand of brats I use.
- Grill the brats with indirect heat, and place a metal baking pan (I use a bread pan) on the grill as well, add the beer and onion to the pan, and bell pepper if using that and let that heat while the brats cook. Close the grill and cook the brats, turn them occasionally, for about 20 minutes. Then take the brats and put them into the pan and let them simmer for about 20-30 minutes with the lid closed. Serve as is with sides of your choice or on buns with spicy mustard.
Notes
I use Mr. Sausage brand bratwurst and bierwurst. One package, 4 sausages, is 270 grams and the cost is 129 Baht. For two servings, this is about $1.89 per serving. High cost but very good for a once in a while meal.
Provided courtesy of good friends, Garland Davis, US Navy Cook (Ret), and Ed Crean.
United States.
United States.
Pan Fried Steak
This is the only way I cook steaks, Rib Eyes, Strip Loins, and T-Bones. This is quick and makes a perfect rare steak. Best to use steak at least 1 inch thick, anything thinner you can over cook to well done. I buy steaks at Tesco, frozen from Australia, the latest find was Rib Eyes just over 1 inch thick, many times the Strip Loins are about 3/4 inch thick.
Ingredients
- 2 steaks, 1 inch thick is perfect, for thinner, less time cooking
- salt and pepper, as needed
- olive oil, as needed
- butter, as needed
Instructions
- The steaks should be at room temperature. Generously salt and pepper both sides of the steak.
- Heat a heavy flat bottomed pan, cast iron is ideal for this to medium high heat with a good splash of olive oil, when the pan is hot, place the steaks in the pan and add 2-3 tablespoons or so of butter to the pan, using tongs, move the steaks around in the butter and oil, after cooking for 2 minutes, use tongs and turn the steaks over. Cook for another 2 minutes, remove from the pan to plates and let them rest for a few minutes while you add your sides, and serve. This makes a rare steak, increasing time on each side, increases the doneness of the steak.
- Served with Dill Pickle Pasta Salad and mixed vegetables.
Notes
I cannot price this meal until I go back to Tesco again. Depending on your location, stores will have different products and the prices will vary. This is a high cost meal to say the least, but I have listed this as my Go-To recipe as this is great for a once in a while treat for yourself and family.
I have been making steaks like this for a number of years.
Stuffed Chinese Bitter Gourd Soup
This is an easy and delicious soup. The only chilies used are in the filling of the gourd. You can prepare this two different ways. 1. You can buy the already stuffed bitter gourd complete with sliced carrot and cilantro or spring onion, this is stuffed with minced pork and chopped chilies. 2. You can just buy all the separate ingredients do the stuffing part yourself. The already stuffed bitter gourd is the basic starter method, you add to this a few items and you have a delicious soup. For this recipe, I am using the already stuffed gourd as it is very cheap to purchase, less than $1. This is a make with quantities as you see fit recipe.
Ingredients
- 1 package stuffed Chinese bitter gourd, this is a ready to cook meal
- 1 package Enoki mushrooms, also called Golden mushrooms
- 1/4 carrot, sliced
- spring onions, chopped into 1-2 inch pieces, white and green parts
- cilantro, chopped
- chicken stock, fresh or from powder
Instructions
- In a pot, add the bitter gourd and chopped carrot, add stock to cover the bitter gourd and bring to a boil then reduce to a simmer and cook for about 20-30 minutes or so, this is to cook the pork through, adding more chicken stock as needed. The stuffing is just minced pork with chopped chilies mixed into it.
- While this is cooking, prep the mushrooms. These come in packs of about 200 grams each, these are in big clumps, before separating the clump, cut about 1-2 inches off the root end and discard that. Now you can sort of pull the clumps apart, set aside. These mushrooms maintain a great crunchy bite to them when cooked. If you like mushrooms, add as much as you want.
- When the carrot and gourd is cooked through as well as the pork, add in the mushrooms, spring onion, and cilantro and cook for another 10 minutes or so, again, adding stock as needed. Serve.
Notes
For the package of stuffed bitter gourd, that is 32 Baht. One 200 gram package of Enoki mushrooms is 14 Baht. For 3 servings, this 45 cents per serving.
Provided courtesy of my wife, Rrayada Thayer.
Thailand.
Thailand.
