Archive for the ‘5 Ingredients or Less’ Category
Chicken Hearts & Livers
This is a leftover meal, meaning leftover chicken hearts, livers, potatoes, and any sides from other meals. Low cost and cleans out the fridge or freezer. My wife makes several Thai dishes from chicken hearts and livers, she was kind enough to leave me a few to make a leftover dish, and I had the boiled potatoes and carrot on hand as well, leftover from a previous meal.
Ingredients
- chicken hearts
- chicken livers
- boiled potatoes
- carrots, sliced
- ½ can evaperated milk
Instructions
- Heat the potato and carrots or vegetables of your choice (or leftovers) in a pot of simmering water or steam them.
- While the vegetables are heating, in a large pan, heat a splash of olive oil, when hot, add the hearts and livers, mix them and make sure they are cooked through.
- When just cooked through, add the evaporated milk and simmer until you get a slight thickening.
- Spoon the gravy over boiled potatoes, mashed potatoes, or even pasta,
Notes
Low cost as everything was bought for other dishes.
Variant: 1. Use any leftover vegetable for the side dish.
Bak Kuet Teh (Hokkien)
This is a pork rib soup of Chinese origin, and this is the Hokkien (Malaysian) version. This soup is herb based and the broth is generally dark. I use a seasoning packet, Lobo brand (Thailand) to prepare this. I first made this on 27 June 2017, wonderful flavor, tender ribs, and your kitchen and house will smell wonderful. I make this at least once a month.
Ingredients
- 1 packet Bak Kuet Teh Soup mix, Lobo brand
- 500 grams pork ribs, (1 lb)
- 3 cups water
- 1 daikon, (white radish), sliced, optional
Instructions
- This is the spice packet used, Lobo brand. Even the Thais know Lobo is the best brand for soup and spice mixes. Inside of the packet is a cloth bag, that contains the spices, the bag is simply placed in the water and removed before you serve.
- Rinse and cut ribs into 1 bone sections.
- Bring 3 cups of water to a boil in a pot, when it is boiling, add the spice bag from the packet to the water and add the ribs. Boil for 5 minutes then reduce to a simmer and cook for 45 minutes or until the meat is tender. If adding daikon, when the meat is tender, add the sliced daikon and simmer for 15 minutes more. Discard the spice bag.
- Serve with rice on the side.
- Or place rice in a bowl and spoon the soup over the rice, this is my preferred method.
Notes
The Lobo brand spice packet for this costs 17 Baht and the pork ribs is about 115 Baht/kilo. For 3 servings, this is about $1.30 per serving.
Variants: 1. Lamb, beef, and ox tail can be used instead of pork. Simply 1/2 cup more water and simmer for 2 hours. 2. Daikon can be replaced with carrot or used together. 3. Add hard boiled chicken, duck, or quail eggs.
Isaan Sausage (Sai Krok) I
This type of sausage originates in the northeastern area of Thailand, the Isaan region, and Laos and is very popular throughout the north as well. This is a mild sausage, good garlic and black pepper taste. I took lots of photos to show exactly what this is. This version uses a store bought seasoning packet complete with the casings and string.
Ingredients
- 1 packet Northeastern Thai Sausage seasoning (Sai Krok), Lobo brand
- 500 grams pork belly, (1 lb)
Instructions
- This is the seasoning packet, kit, used for this sausage, it contains everything, you just have to supply the meat. Lobo brand, best brand I have used, instructions are in English as well on the back, including photos.
- This is the contents of the kit, there is three packets, salt, rice, seasoning pack is mainly garlic and black pepper. There is also the collagen casings (5) and the strings needed to tie the sausages.
- I like to grind meat for Thai sausages as it does need to be quite fatty. This is the 500 grams (1 lb) of pork belly with the skin removed and cut into strips for the grinder. Grinding plate used is the course one, commonly called a wagon wheel.
- In a large bowl, add the pork and the contents of the three foil packets, using your hands, mix until sticky, this takes just a few minutes. Divide into approximately 5 equal size portions, I basically make 5 meatballs that are the same size, you can leave them in the same bowl. Wash and dry your hands, important that your hands are dry when handling the casings.
- Open the casing packet and unfold the casings and separate them. One end is already tied.
- I use a funnel to stuff sausages and the plunger for my meat grinder is what I use to push the meat through the funnel. You can use any method you are familiar with to stuff the casings. Place a casing on the end of the funnel and slide it on all the way to the knotted end. Pick up one portion of the meat and place in the funnel, use your fingers or a plunger from a meat grinder to fill a casing. (I jumped the gun here and stuffed all 5 casings, instead of tying it into the smaller ones before stuffing the next.)
- Now with a casing stuffed, lay it on a plate and starting from the knotted end, use the string and tie into 5 smaller links, just wrap the string around and pull tight (do not twist the links). When you get to the open end, give that a twist and tie that off with the string.
- Let the sausage sit on the counter for 1 hour (fermenting, then refrigerate until you want to cook them). Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 30 to 40 minutes. Serve with fresh vegetables like cabbage, lettuce, cucumber, carrot.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing and string. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork.
From a recipe on a spice packet.
Green Eggs & Ham
Just for fun, and to mark the milestone of reaching 1,000 recipes, Dr. Seuss's Green Eggs & Ham. When I reach 2,000 recipes I may make a recipe for One Fish, Two Fish, Red Fish, Blue Fish. It is just Deviled Eggs and ham slices.
Ingredients
- 4 hard boiled eggs, peeled
- sliced ham, as needed
- mayo, as needed
- green food coloring, as needed
Instructions
- Cut eggs in half lengthwise and scoop out yolk and place the eggs on a plate and the yolks in a bowl, mash yolks with a fork and add a spoon or two of mayo and a squirt of mustard and mix that up, you are looking for a creamy consistency just like deviled eggs. Eggs are in half, yolks removed and mashed, just before the mayo went in.
- Add green food coloring to the yolk mixture a few drops at a time and mix until the desired color is achieved.
- Mix a few drops of food coloring into 1/4 cup water in a small bowl. Roll up 1-2 slices and pierce with a toothpick. Dip into the water with food coloring, drain excess, place on plate. Serve.
- The idea for this was inspired by this children's book.
Ham & Cheese Breakfast Pockets
Sounds like a great idea. Will try these out soon.
Ingredients
- 1 large flour tortilla
- 2-3 slices ham
- 1/3 cup Cheddar cheese, shredded
- 1 egg
- salt and pepper, to taste
Instructions
- Preheat your oven to 180 C. Place a sheet of foil on a baking sheet, lightly butter the sheet to the size of the tortilla used. Place tortilla on the foil.
- Place the ham slices, slightly overlapping one another, into the center of the tortilla. Place half of the cheese on top of the ham and create a small well in the center. Crack the egg into the cheese well. Season it with salt and pepper, and top the egg with the remaining cheese.
- Fold the sides of the tortilla in toward the center to create a pocket. Wrap the folded tortilla pocket loosely with foil. Center the foil pouch on the baking sheet and bake for 25 minutes, or until the egg feels firm to the touch. Remove the foil pouch from the oven, unwrap it, and allow it to cool slightly before eating.
Notes
Low cost.
Adapted from an internet recipe.
Vietnamese Pickled Carrot & Daikon (Đồ Chua)
These are commonly used in banh mi sandwiches, and can be made with any vegetable, and carrot and daikon (white radish) are commonly used. You can use rice vinegar or white vinegar. Rice vinegar is more mild. The carrot and radish is pickled in as little as 30-45 minutes, and stored in the fridge for months. I have added a second method to make these, but takes 1-2 days before they are ready.
Ingredients
First Method
- 1 medium carrot, julienned
- 1 medium white radish, julienned
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼-½ cup rice vinegar, or white vinegar
Second Method
- 1 medium carrot, julienned
- 1 medium white radish, julienned
- 1 empty jar with lid
- 2 tablespoons sea salt
- 1 tablespoon white vinegar
- 1 teaspoon fresh peppercorns
Instructions
First Method
- The measurements are just a guideline, if you are cutting up a large carrot and radish, you may need a bit more sugar, salt, and vinegar.
- Spread out the julienned veggys in a small glass baking dish, sprinkle enough sugar for just a light coating, sprinkle a pinch or two of salt over the veggys, and add the rice vinegar to submerge half of the veggys.
- Every 15 minutes stir the veggys around so the vinegar is mixed in well. In 30 to 45 minutes, you can use, store excess in a jar with all the liquid from dish, and top up to cover them with either more rice vinegar or if you used white vinegar, top up with water to dilute the strength. Store unused in the fridge.
Second Method
- Carrot and white radish (Daikon) julienned and ready for pickling.
- Fill the jar about halfway with very hot water and dissolve the salt in the water. Add part of the peppercorns and vinegar to the hot saltwater and stir.
- Add the julienned carrot and radish to the jar, pack in as much as you can. Add more water as needed to fill the jar and completely cover the carrot and radish.
- Let the jar cool down to room temp, put the lid on and refrigerate for 1 to 2 days before use.
Notes
Used in Recipe Listed on this Site:
- Cha Lua Kimbap.
- Vietnamese Sandwich (Banh Mi Cha Lua), made it, GO-TO recipe.
- Nước Chấm (Vietnamese Vegetarian Fish Sauce).
Lebanese Garlic Sauce (Toum)
This sounds like an excellent sauce. There is many recipes on the internet for this and nearly all claim to be the best. The sauce comes highly recommended by a good friend and is the first recipe he sent me, I will try this one and post results. If you double the batch, don't double the salt, use just 1½ tablespoons.
Ingredients
- 1 head garlic, cloves smashed and minced
- 1 tablespoon sea salt
- ½ cup fresh lemon juice
- 1 cup oil, neutral tasting oil
- 1 cup olive oil, NOT extra virgin
Instructions
- There is 3 ways to prepare this.
Immersion Blender
- Place everything in a quart-sized jar. Submerge an immersion blender in the mixture to the bottom of the jar. Mix with the blender resting on the bottom of the jar until the ingredients thicken, 1 to 2 minutes. Angle the mixer to pull ingredients from the sides of the jar and lift it toward the top to better combine. Continue blending until the mixture reaches a texture similar to mayonnaise.
Electric Mixer
- Mix the garlic, salt, and lemon juice in a mixer to a creamy mix, 20-30 seconds, pour into a mixing bowl. Then use an electric mixer and slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
Blender
- Mix the garlic, salt, and lemon juice in a blender to a creamy mix, 20-30 seconds, then slowly add in the oil and olive oil in a very narrow stream until the sauce thickens, 2 to 4 minutes.
- Serve with grilled meats as a dipping sauce, in a chicken salad sandwich, you get the idea.
Mexican Rice II
Sounds good, I like Mexican Rice as a side with various Tex-Mex recipes. Only 3 ingredients as well unless you prepare the shortcut offered. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 cup dry rice, white or Jasmine work fine
- 2 cups chicken broth, fresh or from powder
- 1 1/4 cups enchilada sauce, OR make from a shortcut
Instructions
- In a large saucepan add the rice, chicken broth and enchilada sauce. Bring to a boil over medium high heat, stir well, cover the pot, then turn down the heat to medium.
- Cook for about 15-20 minutes, or until the rice is completely cooked, stirring occasionally.
- Season with salt and pepper and top with sliced green onions and cilantro if you desire. Serve.
Notes
Low cost.
Shortcut: Enchilada Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Northern Thai Sausage (Sai Oua) I
This recipe is from a Thai brand (Lobo) seasoning pack to make this sausage, the recipe is on the back of the package, and the package even contains the collagen casing. I made this on 16 June 2017 and it is delicious! Lot of lemon grass flavor and not overly spicy, the Thai family really enjoyed this. The packet contains the collagen casings, there is 5 casings, already knotted on one end and are easy to use.
Ingredients
- 1 packet Northern Thai Sausage seasoning (Sai Uoa), Lobo brand
- 100 milliliters warm water
- 500 grams pork belly, skin removed, coarsely ground, (1 lb)
Instructions
- In a medium size bowl, dissolve the contents of the seasoning pack in the warm water. This is the seasoning pack used.
- Add the pork belly to the seasoning mix and blend well until sticky, use your hands for this, takes just a few minutes for this. Shape into 5 equal size balls.
- Now for the collagen casing, first, it is used dry, never soak them. I used a funnel when I made these as I have never used casings before. If you are experienced using casings, use the method of your choice. Grease up the funnel tube with vegetable for the first sausage, and fit the casing onto the tube all the way to the knotted end.
- Fill the casing with the pork mixture by pressing it into the funnel tube, pierce any air pockets with a pin or toothpick.
- Repeat for all 5 casings. Use kitchen string to tie off the ends. Five sausages ready for the grill.
- Cook on a charcoal grill over low heat until cooked through, or bake at 140 C (280 F) for 20 minutes. Slice diagonally and serve with sticky rice and vegetables such as cabbage, lettuce, or cucumber. These were grilled, Sai Krok on the top, Sai Oua on the bottom.
Notes
The seasoning packet for this is 37 Baht, and it includes the casing. The pork belly will cost about 70 Baht/500 grams. For 5 servings, this is about 63 cents per serving.
Variants: Beef, chicken, and shrimp can be used instead of pork. For shrimp, increase to 600 grams and do not use any water, just mix the seasoning packet into coarsely chopped shrimp.
From a recipe on a spice packet.
Homemade Labneh (think Sour Cream)
This is a Middle Eastern item made from strained yogurt. That's it! With strained plain full fat yogurt, you can make several items, and the item I am going to concentrate on is soft labneh which is basically sour cream. I have it from a good friend that has made this and it is a very close to sour cream. As my friend states "Can't have Mexican night without sour cream." I made this on 6 June 2017, and soft labneh is very close to sour cream, it is excellent and will be my Go-To recipe for sour cream. This makes about 800 g (28 oz) of sour cream.
Equipment
- Cheesecloth
Ingredients
- 8 containers plain yogurt, 135 gram (4¾ oz) each
- pinch salt, optional
Instructions
- For the yogurt, use plain, unflavored, full fat yogurt, NOT Greek yogurt. I used 2 packages of 4 containers each of Dutchie Original Yogurt, each container is 135 grams, so in total I used 1,072 grams of yogurt.
- Line a sieve with 2-3 layers of cheesecloth. Place the sieve on a large bowl. Add the salt, if using, to the yogurt and stir until smooth. Pour into the prepared sieve.
- Gather the edges of the cheesecloth together, twist and tie securely with string or a plastic clip and hang it above a bowl or let it just in the sieve. Cover the top of the bowl & sieve with plastic wrap.
- Place this into the fridge to allow the whey to drain out. How long you let it drain will determine what particular style of labneh you are making.
For Soft Labneh (think Sour Cream)
- Strain for 8-14 hours. This would provide a soft type of labneh with a consistency to that of Sour Cream. Check the consistency and taste during the time stated and make note of the time for future times you make this. When the consistency is good, remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. Use in place of sour cream in recipes.
For Firmer Labneh
- Strain for 24-48 hours will result in a Cream Cheese like consistency. Remove from the fridge and place all the labneh in an airtight container and store in the fridge for up to a week. This sounds like it would be good on a sandwich.
For Yogurt Cheese
- Strain for 48-72 hours will result in Yogurt Cheese, which is normally rolled into small balls, coated with herbs or spices and stored in olive oil. Store in the fridge for several weeks. These sound like they would make great appetizers.
For Greek-style Yogurt
- Strain for 3-4 hours will result in a Greek-style of yogurt. Store in an airtight container in the fridge for up to a week, use in recipes calling for Greek yogurt.
Notes
Used in Recipes Listed on this Site:
- Chicken Liver Stroganoff.
- Creamy French Dressing.
- Creamy Cucumber Salad, made it, GO-TO recipe.
- Cottage Cheese Chicken Enchiladas, made it, GO-TO recipe.
- Cream Cheese Chicken Enchiladas.
- Sheet Pan Shrimp Fajitas.
- Shchavel Borscht (Sorrel Soup).
- Mushrooms in Sour Cream Sauce, made it, GO-TO recipe.
- Buffet Layered Salad.
- Herbed Zucchini Casserole, made it, GO-TO recipe.
- Creamy Beef Gravy, made it, GO-TO recipe.
- Hamburger Helper Shortcuts, made it, GO-TO recipe.
- Best Chicken Enchiladas, made it, GO-TO recipe.
- Cream Cheese Frosting, made it, GO-TO recipe.
- Chicken & Stuffing Casserole.
- Tater Tot Casserole, made it, GO-TO recipe.
- Quick Quesadillas, made it, GO-TO recipe.
- Meatballs & Gravy III, made it, GO-TO recipe.
- Creamed Corn Cornbread, made it, GO-TO recipe.
- Pear Pie, made it, GO-TO recipe.
- Swiss, Ham & Noodle Casserole.
- Noodles Romanoff, made it, GO-TO recipe.
- Cucumber Radish Salad, made it, GO-TO recipe.
- Russian Mushroom Julienne.
- Creamy Ham & Egg Casserole.
- Sausage Stroganoff.
- Russian Red Radish Salad.
- Chicken Ritz Casserole.
- Aush (Afghani Chili) (Slow Cooker).
- Ground Beef Stroganoff, made it, GO-TO recipe.
- Brian's Ranch Dressing.
- Indian Butter Chicken.
- Sinfully Delicious Chicken Casserole, made it, GO-TO recipe.
- Chicken Paprikash.
- Olive Cheese Bread.
- Dill Pickle Bread.
- Mexican Deviled Eggs.
- Hungarian Gulyás.
- Ultra Creamy Mac & Cheese (Slow Cooker), made it, GO-TO recipe.
- Fruited Salad Mold.
- Chicken Casserole (Slow Cooker).
- Fancy Chicken Salad, made it, GO-TO recipe.
- Macaroni Frank Salad Bowl.