Archive for the ‘#1 Go-To Recipes’ Category
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.
Cajun Seasoning Mix
This is an easy recipe and is much cheaper than the store bought product.
Equipment
- Screw Top Jar
Ingredients
- 3 tablespoons smoked paprika
- 1½ tablespoons salt
- 2½ tablespoons garlic powder
- 1½ tablespoons ground black pepper
- 1½ tablespoons onion powder
- 1½ tablespoons cayenne pepper
- 1 tablespoon dried oregano
- 1½ tablespoons dried thyme
Instructions
- Put everything in a screw top jar, I used a 1 pint Mason jar, shake to mix. When a recipe calls for Cajun seasoning, use as directed, such as 1 tablespoon in a recipe is 1 tablespoon of mix. See, that was easy.
Notes
Used in Recipes Listed on this Site:
- Shrimp & Corn Soup, made it, GO-TO recipe.
- Slow Cooked Black Eye Peas.
- Cajun Pinto Beans, made it, GO-TO recipe.
- Petah's Cajun Sausage Dish.
Condensed Cream of Celery Soup
This is a popular ingredient in many recipes but the ingredients on the store bought can is just down right horrific! Here is a shortcut, you know what goes in it exactly. This makes basically 1 can of Condensed Cream of Celery Soup.
Equipment
- Microwave
Ingredients
- ¾ cup celery, finely diced
- 1 tablespoon vegetable oil
- 1 can evaporated milk, 385 gram can is what I use, Falcon brand
- 1 teaspoon onion powder
- 2 tablespoons corn starch
- ⅛ teaspoon white pepper powder
- ¼ teaspoon celery salt, OR table salt
- pinch sugar
Instructions
- Place chopped celery and oil into a 1 quart microwave safe bowl. Cover and cook on HIGH for 4 minutes.
- Add remaining ingredients and whisk until smooth.
- Microwave for 2 minutes, stopping to whisk after 1 minute and again when finished, if not thick or to your desired consistency, microwave for another minute and whisk again, continue until thickened.
Notes
Most recipes will just call for a can of condensed soup, some recipes (or if you just want to make the soup by itself) call for plus 1 can of water. One can equals 1¼ cups of water. But as a healthier alternative to using water, try using whey if you recently made cottage cheese, or water used to boil potatoes. Milk can also be used in place of water to make a creamier soup.
Used in Recipes Listed on this Site:
- Crunchy Cucumber Salad.
- Creamy Coleslaw.
- Buffet Layered Salad.
- Meat & Vegetable Packets.
- Hamburger Potato Casserole.
- No Peek Chicken, made it.
- 6 Layer Slow Cooker Casserole, made it.
- Easiest Chicken Casserole.
- Salmon Casserole, made it, GO-TO recipe.
- White Beans & Sausage, made it, GO-TO recipe.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Pasta with Shrimp Sauce.
- Fruited Salad Mold.
- Vegetable Stuffed Fish Rolls.
Slow Cooker Cajun Style Ribs
I like a good plate of ribs, Thais however cook most ribs in a soup. I made this, these are very good, and I have modified the recipe on my findings, my comment on the dish is listed below. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4-6 racks pork ribs, see Step 1
- 1/2 cup water
Dry rub
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons garlic powder
- 1 teaspoon black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon Creole seasoning, OR make from a shortcut
- 1/4 teaspoon red pepper flakes
- 1/2 cup brown sugar, packed, use 3/4 cup if using 6 racks
BBQ sauce
- 1 cup BBQ sauce, your favorite sauce or homemade
- 1/2 teaspoon Creole seasoning, OR make from a shortcut
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
Instructions
- A rack of ribs is the long strip of ribs, the rib bones are about 3 inches long. Pick out strips that are meaty between the straight bones and not so much of the odd shaped bones. Prep the ribs by rinsing them then cut the racks into portions, 3 bones per section. (Photo credit: Tesco Lotus Thailand.)
- Mix the dry rub ingredients in small bowl. Using your hands rub the dry rub on the ribs on both sides. Place ribs in a bag and twist to remove air and place in a bowl and put in the fridge overnight. Perfect use for a Tesco Lotus plastic bag.
- Next day, remove the ribs from the fridge. Mix the barbecue sauce ingredients in a small bowl. Layer the ribs in your slow cooker and on each layer, add a tablespoon of sauce. Add the water to the sides of the pot, cover and cook on Low setting for 9 hours, do not remove the lid during this time. Serve with the sauce on the side. Side dishes recommended would be pinto beans, and even potato salad.
Notes
Pork ribs run about 140 Baht/kilo, I bought 3 slabs for about 180 Baht. This came out to about 90 cents per person for 6 meals.
Shortcuts: BBQ Sauce, Creole Seasoning Mix.
Adapted from an internet recipe.
Slow Cooker Beer Chicken
Two of my favorites, beer and chicken. This is easy and delicious and is truly fall off the bones tender and juicy. I took the photos last night, 1 March, when I made this, report is in the comments section.
Ingredients
- 1 whole chicken, OR chicken pieces
- 1 can beer, any type, room temperature
- 2-3 cloves garlic, smashed and chopped
- 1 onion, peeled and cut into quarters
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon basil
- 1/2 teaspoon black pepper
Instructions
- Wash chicken inside and out, remove giblets if in the cavity, if a local market bought chicken, remove the neck, feet, and trim the fat from the gut opening. Place chicken in slow cooker breast side down, add the garlic and onion in the gaps on the sides of the chicken.
- Pour beer over the chicken, sprinkle on the spices.
- Cover and cook on Low setting 7-8 hours or High setting for 3-4 hours.
- When chicken is cooked through (does not hurt to use a meat thermometer at this point), remove the whole chicken carefully from the pot as it may fall apart. If using chicken pieces, use a large slotted spatula.
- Make a gravy from the juices from the pot, enjoy. Serve with boiled or mashed potatoes or rice and a vegetable for a complete meal.
Notes
A whole chicken will cost about 150 to 200 Baht. This is a $1 meal for 6 people, less for 8 people.
Adapted from an internet recipe.
Chicken Enchilada Casserole
Simple and easy slow cooker recipe that is delicious! I have made this and it is excellent, and filling! Recipe is slightly revised to reflect my findings. Link to the shortcut is listed in the Recipe Notes section.
Equipment
- Slow Cooker
Ingredients
Cooked all day
- 3 chicken breasts, boneless and skinless
- 2 cups salsa, Tesco brand works great, two 300 gram jars, Shortcut
Added after 6-8 hours
- 250 grams Cream cheese, this is a block, softened, (8 oz)
- 500 grams tortillas, this is one package, corn or flour will work for this, (1 lb)
- 250 grams Cheddar cheese, this is a block, shredded, (8 oz)
- ½ can black olives, drained and sliced
Instructions
- Add the chicken to the bottom of your slow cooker. I used 3 good sized chicken breasts.
- Pour over the salsa. Cover and cook on Low setting for 6 to 7 hours, check at 6 hours and if tender and shreds with a fork at this point, continue with the next step, if not tender, continue to cook and check at 7 hours. I used the Fast and Simple Fresh Salsa II listed on this site, excellent salsa which makes just a tad over 2 cups, use all of it.
- Plop the cream cheese on top of the chicken. Cover for about 10 minutes to let it get really soft. While the cheese is softening, shred the Cheddar cheese and cut up the tortillas into strips, and slice the olives.
- With the cream cheese softened, shred the chicken with 2 forks right in the slow cooker and stir together.
- Add the tortilla strips, 1 cup of Cheddar cheese, and half of the olives and stir this into the chicken mixture. Flatten this down and clean the sides of the pot.
- Add to the top the remaining cheese then olives. Cover and cook on High setting for another 45 minutes until the casserole is heated through.
Notes
Three chicken breasts cost me about 80 Baht, this would be less if you use thighs or quarters. Cream cheese will run about 120 Baht for a block. Cheddar cheese will run about 185 Baht per block of 250 grams, you only need one, shred the whole block. This can easily make 10 servings at a cost of about $1.15 per serving, overall, very good price.
Shortcut: Salsa.
