Archive for the ‘5 Ingredients or Less’ Category
Perfect Hard Boiled Duck Eggs
I tested this yesterday, 8 Nov 2017, times stated are 100% correct, this will be the only recipe I will use to hard boil duck eggs. This applies to duck eggs only, not chicken or quail, I have a links for hard boiled chicken and quail eggs listed in the Notes section.
Ingredients
- duck eggs, older eggs are better, room temp
Instructions
- The amount of eggs is up to you but I normally make batches of hard boiled eggs that will fit in a single layer in the pot at a time.
- Place room temperature eggs in a pot and cover with cold water to about 1 inch above the eggs. Place on high heat.
- When the water starts to boil, jiggling the eggs around, also called a rolling boil, continue to boil for 1 minute, then turn off the heat, leave on the same burner, and cover for 19 minutes without lifting the lid. If you have very large duck eggs, leave covered for 21 minutes.
- At the 19 minute mark, drain the water then put the pot under the tap (on the edge of the sink so it can drain, or in the sink) and turn on the tap and let it run for about 5 minutes to cool the eggs.
- Now turn off the water and let the eggs sit in the water for about 15-20 minutes. To peel the eggs, first hold an egg pointy end upwards, and tap the lower end on the counter, then tap the egg all over, start to peel from the flatter end, where you tapped first. I cooked 6 eggs to test this, each one perfect, peeled easily, yolk prefect consistency.
Notes
Eggs are low cost, about 6-7 Baht per egg.
Shortcuts: Perfect Hard Boiled Quail Eggs, Perfect Hard Boiled Chicken Eggs.
Used in Recipes Listed on this Site:
- Elegant Eggs.
- Layered Vegetable Salad.
- Smoky Hard Boiled Eggs.
- Easiest Deviled Eggs, Ever!, made it, GO-TO recipe.
- Egg Lettuce and Tomato Sandwich (ELT), made it, GO-TO recipe.
- Soba Noodle Soup.
- Creamy Ham & Egg Casserole.
- Eggs Goldenrod.
- Mexican Deviled Eggs.
- Burmese Egg Curry.
Basic Baked Pork Chops
This is a base recipe and is straight forward. For this you want thick cut chops, 1 to 1 1/2 inches thick. Bone in gives more flavor but you can use boneless. This is a two step cooking process, stove top then oven.
Ingredients
- 4 thick cut pork chops, bone in or boneless
- salt and pepper
- olive oil, as needed
Instructions
- Preheat your oven to 220 C. Line a baking sheet with foil.
- Heat a large pan on medium heat with a splash of olive oil. When the oil is hot, sear the chops for two minutes on each side.
- Transfer the chops to the baking sheet and bake for 6 to 8 minutes. Remove from the oven and let rest for 3 minutes.
- Serve with your choice of sides.
Notes
I can base this in very thick cut boneless loin chops, you will need two, and cut each one in half to make 4 chops. Figure about 110 Baht for the chops. For 4 servings, this is about 81 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Bacon Gravy & Biscuits
This is a Southern US dish and any kind of gravy on biscuits is good. You can use refrigerated biscuits or homemade, I am going the route with homemade. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 can refrigerated biscuits, see Step 1
- 4 slices bacon
- 1 cup milk, or as needed
- 1/4 cup all purpose flour
- salt and pepper, to taste
Instructions
- You can use a can of refrigerated biscuits and just prepare those according to the package instructions, make homemade biscuits with your favorite recipe, or you can use the shortcut for biscuits here on this site, link to that is in the Recipe Notes section.
- Prepare and bake the biscuits. Remove from oven when they are done, don't forget about the biscuits.
- Cook the bacon in a deep heavy pan until crispy. Remove the bacon when done, leaving the fat in the pan.
- While the pan is still on low heat, stir in the flour into the bacon fat so no lumps form, then whisk in the milk, continue cooking and whisking until thickened.
- Crumble the bacon and stir into the gravy, season gravy with salt and pepper to taste.
- Split the biscuits in half and spoon over the gravy, couple of sunny side up eggs would be great as well. Enjoy.
Notes
Drunk Monkey Garlic & Mushroom Pork Chops
This is from a good friend and I trust her recipes, and this is delicious, I made this on 14 Oct 2017. The red wine imparts a nice flavor in the chops and the sauce. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4 pork chops, thick cut
- 1 can condensed cream of mushroom soup, OR make from a shortcut
- 1-2 handfuls fresh mushrooms, chopped or sliced
- 1/4 cup red wine
- 3 cloves garlic, smashed and minced
Instructions
- You can use standard bone in or boneless pork chops for this. I used 4 thick cut (1 1/2 to 2 inches thick, 350 to 430 grams each) boneless loin chops, read Variant 1 listed below in the Recipe Notes if you want to use these.
- Place the pork chops in your slow cooker, top the chops with the mushrooms and garlic.
- Mix together the wine and soup, pour over the chops. (This photo is from about an hour into cooking.)
- Cover and cook on Low setting for 6 to 8 hours. Check for tenderness at 6 hours, if tender they are ready to be served, if not tender to your liking, continue cooking and keep checking every hour. Serve with mashed potatoes and a vegetable for a complete meal.
Notes
For the pork chops I used the thick cut loin chops, 4 of them were 200 Baht. For 4 servings, this is about $1.47 per serving.
Shortcut: Condensed Cream of Mushroom Soup.
Variant: 1. Use thick cut boneless loin chops or any chops thicker than 1 inch, if you want to use these, first, pound each chop with a needle tenderizer, two, you may need to extend the cooking time for tender chops but you do risk drying them out as well, so keep checking tenderness from 6 hours on. 2. Use mushrooms you like or have available. I used Buna (brown) Shimeji, but other good choices would be White Shimeji, Shiitake, white or brown button, or even King Oyster. Regular oyster and wood ear mushrooms probably not a good idea.
Provided by Slow Cooker Kitchen and the link to this recipe is here. You have to scroll down to find this recipe.
United States.
United States.
Caesar Chicken
This sounds really good. For where I live, Caesar dressing is not stocked in town, only in the city, but Italian dressing is stocked and can be made into Caesar dressing, win win. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 4 chicken breasts, boneless, skinless
- 1 cup creamy Caesar salad dressing, OR make from a shortcut
- 1-1 1/2 cups Parmesan cheese, grated
- black pepper, as desired
Optional, for a thicker crust
- 1/2 cup sour cream, OR make from a shortcut
Instructions
- Preheat your oven to 190 C, lightly grease a 9x13 baking dish with butter.
- Sprinkle the meat on both sides with black pepper and some of the Parmesan cheese, do not use any salt. Place the chicken in the baking dish.
- Pour 1/4 cup of salad dressing over each piece, then sprinkle remaining Parmesan on each one. Bake uncovered for 30-40 minutes or until juices run clear.
- Change the oven to broil and continue to cook the chicken for 2-4 minutes or until the chicken is nice and golden colored. Remove from the oven and cover with foil and let rest for 5 minutes.
- Serve with mashed potatoes, pasta, or rice, and a vegetable.
Optional, for a thicker crust
- Mix the sour cream into the dressing, and just follow the steps above as stated.
Notes
Figure about 70 Baht for the chicken, and 150 Baht for the Parmesan. For 4 servings, this is about $1.62 per serving.
Shortcuts: Caesar Salad Dressing, Sour Cream.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Simple Thick Cut Pork Chops
Four ingredients and very simple instructions makes for tasty thick cut pork chops. This is for 1 1/2 to 2 inch thick chops, bone in or bone out.
Ingredients
- 4 thick cut pork chops, 1 1/2 to 2 inches thick
- olive oil
- salt
- pepper
Instructions
- Preheat your oven to 200 C.
- Rub olive oil over all sides of the pork chops, about a tablespoon or so. Generously salt both sides and pat that in well and the same with the pepper. Let the chops sit out.
- Preheat your oven to 200 C. Once the oven is hot, heat a oven proof pan, cast iron would be ideal, over high heat.
- When the pan is almost smoking, add the chops and sear for 2 minutes on each side.
- Place the pan in the oven and figure about 15 minutes for a 1 1/2 inch thick chop, 20 minutes for 2 inch thick. Internal temp should be 63 C / 145 F. Remove from oven and let rest for for 5 minutes.
- Serve with mashed potatoes and a vegetable for a complete meal.
Notes
I will price this the next time I pick up boneless pork chops. This is low cost however.
Adapted from an internet recipe.
Garlic Lemon Baked Chicken
This comes from a good friend, and when he prepares this, his family is drooling and waiting in the kitchen. Basic ingredients is a bonus as well. You cannot mess this up. No serving size is listed, this is a make as much as you need type recipe.
Ingredients
- chicken
- 10-15 cloves garlic, pounded into a paste
- olive oil
- lemon juice
Instructions
- The chicken pieces are up to your preference, skin on or off also your preference. Keep in mind that when baking different types of pieces together, smaller pieces cook faster than larger pieces, so try and use the same type of pieces, like all thighs or all breasts, etc. Place the chicken in a zip lock bag.
- Pound the garlic in a mortar into a paste or use a food processor, add the garlic paste to a jar.
- Add equal amounts of olive oil and lemon juice to the jar, be generous, seal the jar with the lid and shake it to mix together the oil, juice, and garlic. Pour the contents of the jar into the zip lock bag, squeeze out the air in the bag and seal, squish the chicken around to coat the pieces. Place in the fridge overnight.
- When you are ready to bake, preheat your oven to 180 C. Place chicken in a baking dish for 40-60 minutes or until the juices run clear.
- Serve with rice or mashed potato.
Notes
Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Slow Cooker Potato Soup II
Sounds really good, simple and common ingredients, and cooked in a slow cooker, bonus. On my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1-1 1/2 kilos potatoes, cubed
- 1 can condensed cream of chicken soup, OR make from a shortcut
- 1 onion, diced
- 6 cups chicken broth, fresh or from powder
- salt and pepper, to taste
Instructions
- Add everything to your slow cooker crock, stir to mix together. Cover and cook on Low setting for 8 to 10 hours. or until the potatoes are fork tender.
- Mash the potatoes while they are in the slow cooker to the cooker to the consistency you prefer.
- Serve.
Notes
Low cost. With some planning, plan on a chicken dish that uses boiled shredded chicken, then you can make the stock for this by simply adding trinity when boiling the chicken, and use several tablespoons of the chopped chicken to make the soup with a shortcut.
Shortcut: Condensed Cream of Chicken Soup.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Crack Chicken (Slow Cooker)
Not exactly sure where this name comes from, and there is many versions of this, this is a Cream cheese version. Only four ingredients and one you can make from a shortcut. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 4-6 chicken breasts, boneless, skinless
- 250 grams Cream cheese, this is 1 standard block
- 1 packet Italian dressing mix, OR make from a shortcut
- 125 grams bacon, cooked and crumbled
Instructions
- Lightly grease your slow cooker crock with butter. Place the chicken in the crock, top with the block of cheese on the chicken, then sprinkle in the Italian seasoning mix.
- Set the slow cooker to Low setting for 6 hours, giving a gentle stir at the 3 hour mark. At 6 hours the chicken should be fall apart tender, and shreds easily. Shred the chicken with two forks and stir to combine the cheese then stir in the bacon.
- Serve as is, on rolls, over pasta, and a bed of salad greens, etc.
Notes
Figure about 70 Baht for the chicken, 120 Baht for the Cream cheese, and 90 Baht for the bacon. For 4 servings, this is about $2.06 per serving.
Variant: 1. When serving on a sandwich roll, toast the roll, add the chicken mixture and top with a little Cheddar cheese.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Red Curry Shrimp
This is a Thai dish and is a bit on the spicy side. My wife, Rrayada made this today for a quick lunch for the family and step-daughter Ampair made a Thai Omelet to go with it.
Ingredients
- 1 kilo shrimp, heads, shells, and tails removed
- 2 handfuls clove basil leaves, rinsed, or Thai basil will work
- 2 tablespoons red curry paste
- 2 tablespoons shrimp paste
Instructions
- Heat a non stick pan and add the curry paste. This is real, hand made red curry paste here, this is spicy stuff, basically, Bird's Eye chilies, black pepper, red onion, garlic, and lemongrass.
- Add the shrimp paste right after the curry paste. This is local made shrimp paste, shrimp and spices pounded in a mortar into a paste, very common ingredient in Thai cooking.
- Mix and cook for just a few minutes then add the shrimp and mix into the curry and shrimp pastes, the shrimp will release water, then add the clove basil and mix that in, stir fry until the clove basil is good and wilted.
- Serve, how easy was that? Good dishes to go with this is a Thai Omelet and rice.
Notes
Figure about 400 Baht for small white shrimp from Tesco, 2 kilos, removing the heads, peels and tails will give you about a kilo. Save all the scrap for shrimp stock later if you like and just freeze that. For 6 servings, this is about $1.97 per serving.
Watched my wife, Rrayada Thayer make this.
Thailand.
Thailand.