Archive for the ‘#1 Go-To Recipes’ Category
White Fish Bake
This is really good! It is economical and healthy. Any white fish can be used, but think Pangasius, Barramundi, or even Tilapia, but boneless and skinless, Pangasius would be a great option as it can be bought that way. I made this on 24 May 2016 and used Pangasius, excellent! My comments below, recipe adjusted slightly to reflect my findings and step by step photos taken as well. Added to my go-to recipe list!
Ingredients
- 500 grams white fish fillets, boneless and skinnless, think Pangasius
- 1 cup plain yogurt
- 1 tablespoon mayo, heaping tablespoon
- 1 carrot, medium size, shredded
- 1 onion, thinly sliced
- 3-4 lemon slices
- 1/4 cup fresh dill, finely chopped
- 1/2 cup Parmesan cheese, grated
- salt and pepper, to taste
- paprika, to taste
- olive oil, for pan frying
Instructions
- Preheat your oven to 190 C. Get out a 9x13 baking dish.
- Rinse the fish fillets and dry with a paper towel. Season with salt and pepper to taste on each side.
- Heat a large non stick pan with a splash of olive oil, cook the fish fillets on both sides, about 2-3 minutes each side, remove fish as they are cooked and place in a single layer in the baking dish, pack them in tightly. Season with salt and pepper as desired.
- Use the same pan, bit more olive oil and add the sliced onions and cook until golden brown, then add the carrot and cook for another 5 minutes.
- In a large bowl, add the yogurt, mayo, dill, cooked onion and carrot, season with salt and pepper as desired, and mix to combine.
- Place 3-4 lemon slices on top of the fish, then spread the yogurt mixture over the fish evenly. Sprinkle with paprika and 1/4 cup of Parmesan cheese.
- Bake for 30-40 minutes or until fish flakes. Remove from oven, let rest 5 minutes before cutting, sprinkle with remaining 1/4 cup of Parmesan cheese. Serve with rice or pasta and a vegetable for a filling and nutritious meal.
- Plated on egg noodles mixed with vegetables. Delicious!
Notes
Pangasius will run about 60 Baht/500 grams. Barramundi will run 102 Baht/fish, would take 2-3 fish however. Go with Pangasius. 60 Baht for 4 servings would be about 80 cents per serving to include the cost of the cheese. Excellent value!
Adapted from an internet recipe.
Baked Melt in Your Mouth Chicken Breasts
This is easy and delicious! Would work well for thighs, which I think would be tastier. Just five ingredients and while it is baking, you can make your side dish.
Ingredients
- 3-4 chicken breasts, boneless, skinless, or large thighs
- 1/2 cup Parmesan cheese, shredded
- 1 cup mayo
- 1 teaspoon garlic powder
- salt and pepper, to taste
Instructions
- Preheat your oven to 190 C (375 F). Place chicken in a 7x11 baking dish.
- Mix the rest of the ingredients in a small bowl.
- Spread mixture over the chicken.
- Bake for 45 minutes. I did remove one and cut it half to check doneness, perfect at 45 minutes.
- Serve with a side of your choice.
Notes
Minimal costs, well under $1 per person per meal.
Adapted from an internet recipe.
Pan Fried Barramundi Fillets
Only my opinion, but I like pan fried fish the best. This is as basic as it gets with this recipe, just 1 fish, some flour, and a pan with hot oil. This recipe goes from whole fish to fillets, to pan fried, nothing easier. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 1 whole Barramundi, you can find these in Tesco called Giant Sea Perch
- all purpose flour, as needed
- cooking oil
- salt and pepper, to taste
- tartar sauce, as needed, for serving, Shortcut
Instructions
- First you need to get a Barramundi, these are commonly sold at Tesco but labeled as Giant Sea Perch or you can buy in most open markets.
- Next thing you need to do is scale the fish. Grab a large spoon, and best to head outside for this part as it is messy. Using your spoon, start at the tail end work towards the head end, scrape the scales off, only takes a few minutes, scale the whole fish.
- One your fish is scaled, now you need to fillet it. Using a narrow knife, cut just behind the gill plate then turn the knife 90 degrees so the edge is headed towards the tail, then cut along the back bone to the tail and you have one fillet. Turn the fish over and repeat this. Now you have your two fillets but you have rib bones to remove, you can either scrape them out to leave just a tiny bit of meat or just cut the rib section out, easy! This photo is two fillets ready for cooking.
- After filleting the fish, rinse it under the tap. Now feel the skin side and remove stray scales that did not come off with the spoon. This is important as biting into scale is a real appetizer killer.
- Heat the oil of your choice in a large heavy pan, you do not need it smoking, just hot. If your oil is not hot, it goes right into the fish.
- Place some flour on a plate, a couple of spoonfuls, coat the fillets in the flour. Place each fillet in the oil, season with salt and pepper to your liking. When the fillet starts to get golden brown around the edges (should only take 4-5 minutes) then carefully flip the fillet and cook the other side also until that is golden brown.
- Remove from the pan and put on a plate, add a side or two of your choosing, and enjoy.
Notes
One Barramundi, in Tesco, costs 102 Baht, this is per fish, not per kilo, two servings is about $1.50 per meal, which is reasonable.
If you can find this fish in an open market, the vendor will be happy to fillet for you for free.
Shortcut: Tartar Sauce.
Squid & Shrimp Stuffed Squid
Yep, everyone calls squid "calamari" however I call it squid. This recipe is easy, and well worth it. I made this on 10 May 2016, and this is really good! Recipe updated and my comments are listed below. This is now added to the go to recipes. Lot of options here! Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan
Ingredients
- 6 squid, about 7-8 inches long is perfect, if you use smaller squid, you need more
- 1 tablespoon olive oil
- 1 small onion, finely diced
- ¼ teaspoon salt
- 2 cloves garlic, finely minced
- 10-15 raw medium shrimp, peeled, deveined, tails removed
- 2 plum tomatoes, finely diced
- ½ teaspoon lemon zest
- ¼ teaspoon fresh ginger, grated or finely minced
- 1 teaspoon fresh parsley, chopped, OR use Thai celery
- ¼ teaspoon ground black pepper
- 2 cups tomato sauce, Shortcut
- hot cooked pasta, of your choice
- Parmesan cheese, couple of teaspoons to sprinkle onthe top, optional
Instructions
- Clean your squid, I will write a 101 topic on this if you are not sure. Remove the skin, pull out the clear bone, and turn inside out to thoroughly clean the inside, then turn right side out, place the squid on a plate and put in the fridge. Cut the tentacles off in front of the beak, discard the head. Photo shows the squid cleaned, I used 4 squid.
- Heat your oven to 190° C (375° F), get out a 8x11 or 9x13 baking dish depending on number of squid you are using.
- Dice the the tentacles and the shrimp (remember to remove the tails), place this in the bowl with the diced tomatoes, zest, ginger, parsley, and pepper. Mix well.
- Heat the olive oil in a medium pan over medium heat, add the onions and salt and cook until the onions turn translucent, about 1 to 2 minutes, do not brown them, add the garlic and continue to cook for another minute. Remove from heat and put this into a medium mixing bowl and set aside to cool.
- Once the onions and garlic are cool, add to the squid, shrimp mixture and mix well. Photo shows the stuffing mixed.
- Using either a long ice tea spoon or a bag with a corner cut off, fill each squid with the mixture, do not over stuff them.
- Place each filled squid in the baking dish.
- Once all are filled, cover with tomato sauce of your choice (can be home made sauce or canned spaghetti sauce). Sprinkle with Parmesan cheese if desired.
- Cover with foil and bake for 30 minutes. Photo shows foil removed after baking.
- Serve over pasta of your choice.
Notes
I bought 6 squid (about 7-8 inches long) for 60 Baht. A can of tomato sauce will be about 55 Baht, a can of paste will cost 17 Baht and you can make the sauce. Everything else is minimal.
Using the cost for squid and canned sauce, the cost for 3 servings is $1.12 per meal. If using home made sauce, the cost for 3 servings is 75 cents per meal. Add a side dish and a salad, you can stretch this to 6 servings, which reduces the cost even more.
Now for the shrimp, do yourself a favor, buy a kilo for use in another recipe, take out 10-15 shrimp for this, cost is minimal, freeze the rest for another dish, problem solved.
Variants: For fillings, ground pork or pork sausage (home made will reduce cost), or ground chicken or chicken sausage (home made will reduce cost), chopped fresh fish, etc.
Shortcut: Tomato Sauce.
Updated on 10 May 2016.
Egg Salad I
Basic Egg Salad, enjoy as is or make a sandwich from this. I have been making this for years. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- 6 eggs, hard boiled, chopped
- 1/2 onion, finely diced
- 3-4 slices pickle, diced, optional, (Shortcut)
- mayo, as needed
- salt and pepper, to taste
Instructions
- Add eggs, onion, pickle to a bowl and mix to combine, add salt and pepper to taste.
- Add mayo a large spoonful at a time and mix, you are looking for well mixed but not dripping in mayo.
- Serve as is on a bed of lettuce, in a sandwich, on crackers, etc. This will make 4 thick sandwiches.
Notes
Less than $1 for the whole thing.
Shortcut: Dill Pickles.
Family recipe I have been using for many years.
Tuna Patties I
This is a simple way to enjoy tuna using either canned tuna or fresh tuna. Fresh tuna is always better, it is cheaper than canned and no can waste, plus you get material for your compost pile. Link to the Shortcut is listed in the Notes section.
Ingredients
- 2 cans tuna, OR 1 cup of fresh cooked tuna, Shortcut
- 2 teaspoons Dijon mustard
- ½ cup white bread, torn into small pieces
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons spring onion, sliced
- 2 eggs
- olive oil, as needed
- ½ teaspoon butter
- 2-3 dashes hot sauce, optional
- salt and pepper, to taste
- 1 tablespoon water, see Step 1
Instructions
- If using canned tuna packed in water, drain and reserve 1 tablespoon of water from a can then add 1 teaspoon of olive oil to the tuna. If using tuna packed in oil, just drain. If using fresh cooked tuna, add 1 teaspoon of olive oil.
- In a large bowl, mix the tuna with the mustard, bread, zest, juice, water, parsley, spring onion, and hot sauce. Taste and season with salt and pepper as needed, then mix in the egg.
- Divide this in to 4 parts, form each part into a ball and flatten to make a patty. Refrigerate for an hour, this helps keep the patties together when cooking.
- Heat some olive oil in a non stick pan with the butter, place the patties in the pan and cook for 3-4 minutes on each side to nicely brown them.
- Serve as is with lemon wedges on the side for a light lunch or dinner, or serve with tartar sauce on buns to make a tuna burgers.
Notes
Low cost per serving.
Shortcut: Tuna.
Basic Lasagna
I have made this recipe many times now and it is delicious. Lasagna can be intimidating, but following a few shortcuts and you can make a tasty and delicious meal, that serves a lot! Many recipes call for the meat sauce as ground beef and Italian sausage, I am going to make the Italian sausage as I cook ground pork. Cottage cheese can be expensive if store bought, I am going to use the shortcut listed on this site. The most expensive part will be the Mozzarella and Parmesan cheeses. Not a $1 meal but you can feed a crowd. I made this on 10 April 2016 and took the photos. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
For the Meat Sauce
- 1 kilo ground pork, or ground beef, or half and half, (2 lbs)
- 1 can whole tomatoes, drained and chopped, keep the juice
- 2 tablespoons tomato paste
- 6 cloves garlic, smashed and chopped
- 1 onion, chopped
- 1 teaspoon ground black pepper
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 2 teaspoons dried parsley
- 2 teaspoons dried basil
- 2 teaspoons fennel seeds
To Assemble
- 1 package lasagna noodles, the oven ready type, you will not use all of them
- 400 grams Mozzarella Cheese, shredded, (14 oz)
- 150 grams Parmesan cheese, shredded, (5 oz)
- 4 cups Cottage cheese, (Shortcut)
- 2 eggs, lightly beaten
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
Instructions
Meat Sauce
- Add a splash of olive oil to a large pot and heat, add onion and garlic, when translucent, add the meat and spices and mix well with the spatula (you are making a cheater Italian sausage. When cooked through and no longer pink, drain the fat, I use a colander for this, then return to the pot.
- Add the tomato paste and the chopped tomatoes, and about half of the tomato juice. On a light simmer, cook for about 20-30 minutes covered. If the sauce is too thick, add a bit of tomato juice retained from the can of tomatoes, not too much though. Adjust the sauce for salt and sugar during the cooking.
to Assemble
- Preheat your oven to 200 C (390 F). Get out a 9x13 baking dish.
- Now, take out a small handful of Parmesan and Mozzarella cheese and set aside, this is for the final layer. OR, as I do, I just use shred another 200 gram block of Mozzarella and add additional grated Parmesan cheese for use on the top.
- Mix the cottage cheese, remaining Mozzerella and Parmesan together with the beaten eggs and spices. If making the cottage cheese from the shortcut on my site, make 4 cups, meaning 4 liters of milk, vinegar stays the say in the recipe.
- Spoon just enough sauce into the bottom of the baking dish to cover the bottom. Then place the following layers:
- Noodles, you can overlap slightly, 1/3 of the cheese mixture. 1/3 of the meat sauce. Repeat with noodles, 1/3 the cheese, and 1/3 the meat sauce, repeat again with noodles, 1/3 cheese, and 1/3 meat sauce. Now sprinkle on the retained Mozzarella and Parmesan cheeses that you set aside. Photo shows the first layer added.
- Bake for 30 minutes, if getting dark, remove, if still light colored, continue for 40 minutes. Photo shows the completed dish before going into the oven.
- Here is a lasagna I made for friends in Dec 2018, topped with 12 slices of Provolone, before baking.
- IMPORTANT, after removing from the oven, this needs to rest and cool a bit, as right out of the oven you have 200 degree C cheese lava! Let it rest and it will firm up a bit as well.
- Cut into squares, serve with a salad or garlic bread to extend this meal. Enjoy.
Notes
Minced pork is about 112 Baht/kilo. Mozzarella cheese will run about 145 Baht/200 grams. Will need at least 2 blocks for 290 Baht. Parmesan will run about about 180 Baht/125 grams, will need 2 packs for 360 Baht. For the Cottage cheese, I cannot stress this enough, make it yourself from the shortcut listed on the site, this will work out to about 220 Baht.
This works out to about $1.70 per meal per person, over all, not bad! This is well below what you would find in any restaurant! The beauty of this dish, is that you made it yourself, it takes an effort and time spent in the kitchen, but the taste is well worth it, and you know exactly what is in it.
Shortcut: Cottage Cheese.
Variant: 1. Top the entire lasagna with a layer of sliced Provolone, Gouda, or Edam, yummy!
Family recipe I have been using for years.
Fast & Simple Fresh Salsa II
This is another salsa recipe as I needed a fresh salsa with a bit of juice in it for use in a slow cooker. This recipe uses basic canned tomatoes, whole and peeled instead of fresh, but when you think of a jarred salsa, that is cooked as well, so this recipe is more like the jarred type. Photos are mine, I just made this on 25 Mar 2016. This is now my go to salsa recipe!
Ingredients
- 1 can whole peeled tomatoes, this is the 565 gram can
- ½ onion, diced
- 1 clove garlic, smashed and minced
- 3-4 spring onions, diced, white and green parts
- 1 large green chili, diced
- juice from one small lime
- ¼ teaspoon ground cumin
- ½ teaspoon salt
- handful fresh cilantro, chopped
- zest from the lime, just a bit is good
Instructions
- Drain the juice from the can of tomatoes and set aside. Pour the tomatoes into a good sized mixing bowl. This can had 4 tomatoes and a good sized glass of juice.
- Use a a knife and fork and chop the tomatoes up, takes all of 2 minutes, if that, the tomatoes contain some juice as well, that is the reason to drain first. Photo shows done chopping.
- Chop all other ingredients and add to the bowl, as shown here. This is with the spring onion, garlic, onion, chilis, salt and cumin added. Mix well. Add the tomato juice to your needed consistency. If needing a thicker salsa, use less juice. If needing this for slow cooker use, use more juice.
- Squeeze in the juice from 1 lime (Thai lime, the small ones) and mix a bit more. Refrigerate until use.
Notes
Easy recipe that has the juice needed for slow cooker recipes. The salsa should keep for 2-3 days in a fridge, and is probable better the day after you make it, this lets the flavors blend together.
Used in Recipes Listed on this Site:
- Pork Chop Santa Fe.
- Easy Mexicali Pork Chops.
- Sheet Pan Shrimp Fajitas.
- Mexican Tortilla Casserole.
- Mexican Corn.
- Fish Tacos, made it, GO-TO recipe.
- Pork Tacos.
- Bacon-Wrapped Steak Breakfast Burritos.
- Slow Cooker Salsa Chicken.
- Salsa Chicken.
- 2 Ingredient Salsa Chicken, made it, GO-TO recipe.
- Cream Cheese Chicken Enchiladas.
- Slow Cooker Chicken Chili I.
- Chicken Chimichangas in 30 Minutes.
- Slow Cooker Chicken Thighs, Tex-Mex Style.
- Baked Cream Cheese Chicken Taquitos.
- Chicken Enchilada Casserole, made it, GO-TO recipe.
- Slow Cooked Tex Mex Chicken and Beans.
- One Skillet Cheesy Taco Pasta.
- Slow Cooker Chicken Chili II.
- Fiesta Cilantro Fondue.
- Beer-braised Chili.
- Manwich Chicken (Slow Cooker).
- Chicken Casserole (Slow Cooker).
Creamy Garlic Mushrooms
This is an excellent side dish.
Ingredients
- 8-10 white button mushrooms, large
- 2 cloves garlic, minced
- 1 tablespoon fresh or dry herbs, such as sweet basil, parsley, etc
- 2 tablespoons Cream cheese, softened
- 1 teaspoon olive oil
- salt and pepper, to taste
Instructions
- Rinse the mushrooms. For this I used 8 large.
- Slice the mushrooms into quarters.
- Heat the oil in a pan on medium low heat, add mushrooms and garlic, stir until the mushrooms are soft and some liquid is released from them, if the mushrooms do not release any liquid, add a tablespoon or two of milk.
- Remove pan from the heat and add the cream cheese and mix well, return to low heat and stir until heated through. Once mixed, and the herbs of your liking and season with salt and pepper.
- Serve as a side dish.
Notes
I recently bought white button mushrooms at Tops, 59 Baht for a package of 4-5 large ones (100 grams or 4 oz). For 2 packages, 118 Baht, for 4 servings, this comes to 89 Baht per serving, for a side or a snack.
Variant: 1. Use Straw mushrooms halved instead of quartered.
Adapted from an internet recipe.
Chilied Bacon and Potato Hash
Potato, bacon, onions cooked as a hash with cumin and chili powder, drop a couple of eggs on the top and cover to let them set, just a little, excellent! I made this on 19 Sep 2016 and this is a keeper! My Thai wife took one bite and gave me 2 thumbs up!
Ingredients
- 400 grams bacon, cut into 1 inch pieces, this is 2 regular packages
- 2 tablespoons red chili flakes, optional
- 4-6 potatoes, diced, peeled or unpeeled is up to you
- 2 tablespoons butter
- splash olive oil
- 4 tablespoons fresh parsley, finely chopped
- 1 medium onion, diced
- 1 large shallot, diced
- salt and pepper, to taste
- 4-6 eggs, or as many as you want to use
- 1 teaspoon chili powder, heaping
- 1 1/2 teaspoons ground cumin, heaping
- black pepper, to taste
Instructions
- Using a large heavy bottom pan, cast iron would be ideal, Add the butter and a splash of olive oil, set on medium to medium low heat, add in the diced onion, shallot, and chopped bacon, stir this once in a while and as you are dicing the potatoes add them to the pan. add potatoes until the pan is near full, they will cook down as well.
- As the potatoes cook, sprinkle in the cumin, chili powder, and black pepper, stir the potatoes occasionally.
- When the potatoes are tender, spread the potatoes out fairly flat and start dropping in eggs. I used 6 eggs but one yolk broke, when that happens it just sinks down into the hash like the whites do. Sprinkle some black pepper on the eggs (cannot have enough black pepper).
- Cover for a few minutes and check on the eggs, whites should be set in the hash, and the eggs should be a nice sunny side up.
- Serve. Not a great looking dish plated, but the taste is outstanding!
Notes
Easy meal for under $1 per person.
For options, instead of bacon, use sausage, breakfast sausage, ham, or a little of each! Add some chopped red, yellow, or green bell pepper, or even some hot sauce splashed on. Can also beat the eggs first and just pour into the pan over the hash and cover and cook to see the eggs, or place (oven proof pan keep in mind) in the oven and broil. Totally up to you.
Adapted from an internet recipe.
