Archive for the ‘5 Ingredients or Less’ Category
Fried Corn & Onions
This sounds really good, can change this up every time you make it as well. This would make a great side dish with barbecued ribs or chicken, and with burgers. I made this on 11 Dec 2017, excellent!
Ingredients
- 4 ears fresh corn
- 2 tablespoons butter
- 1 small onion, diced
- salt and black pepper, to taste
Instructions
- Husk the corn, add to a pot of boiling water for 1 minute and remove and place in ice water (you just blanched corn) then cut the kernels off the cob. The amount of corn will be about 2-3 cups. You can also use 2 cups of drained canned corn or even thawed and drained frozen corn.
- Melt butter in a medium skillet over medium heat. Saute corn kernels just until tender, then mix in onion. Continue to saute until onion is just beginning to turn crispy. Season with salt and pepper.
Notes
Low cost.
Variants: Add 1/4 cup of diced red or green bell pepper.
Used in Recipes Listed on this Site:
Buttery Brown Sugar Carrots
Sounds very good.
Ingredients
- 500 grams carrots, sliced
- 2 tablespoons butter
- 3 tablespoons brown sugar, packed
Instructions
- Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
- Stir the butter and brown sugar into the water. Simmer and stir until the butter melts. Return carrots to the pot and toss to coat. Cover, and let sit for a few minutes to allow flavors to blend in.
Notes
Low cost.
Adapted from an internet recipe.
Fried Shallots & Shallot Oil
These two items are used in Thai cooking. This makes 1/2 cup fried shallots and 3/4 cup of shallot oil.
Ingredients
- 4 shallots
- 3/4 cup vegetable oil
Instructions
- Slice the shallots thinly, lengthwise.
- Set a small fine-mesh strainer on top of a heatproof bowl and place both close to the stove.
- With a room temperature small pan, add the oil and the sliced shallots, mix together then heat the pan over medium heat. Stir the shallots around a bit to separate them.
- Cook, stirring occasionally, until the oil becomes hot and starts sizzling, about 5 minutes. Turn down the heat to medium-low and continue to cook, stirring occasionally as the shallots around the edges of the pan tend to cook faster than those in the middle.
- After 5 minutes, the shallots should be the color of honey (if not, turn the heat down to low and continue to cook for 1 to 2 minutes longer). Immediately remove the skillet from the heat and pour the contents through the prepared strainer.
- Let both the crispy shallots and the oil cool completely before storing them in 2 separate airtight containers at room temperature. The crispy shallots keep for 3 weeks and the oil keeps for 2 months.
Notes
Used in Recipes Listed on this Site:
Egg Noodles in Chicken Curry (Khao Soi),
Son-in-Law Eggs (Khai Luk Khoei). Adapted from an internet recipe.
Son-in-Law Eggs (Khai Luk Khoei). Adapted from an internet recipe.
Basic Simmered Cabbage II
Sounds like a great side dish.
Ingredients
- 1 head green cabbage, coursely chopped
- 4 slices bacon, cut into 1 inch pieces
- 1 small onion, thinly sliced
- 1/2 teaspoon salt
- 1/2 cup chicken stock, fresh or from powder, or just water
Instructions
- In a large skillet over medium heat, cook the chopped bacon until just before crispy. Add the cabbage, onion, and salt and stir to coat the cabbage with the bacon fat.
- Add the chicken stock or just water and reduce heat to medium low, cover and cook for about 30 minutes, stirring occasionally until the cabbage is tender and lightly browned. Serve as a side dish.
Notes
Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Baked Potato Eggs
A twice baked potato with an egg on top, sounds good to me.
Ingredients
- 2 large potatoes, baking potatoes if you have those
- 2 tablespoons butter
- 1/4 cup Parmesan cheese, grated
- 2 links breakfast sausage, diced and cooked
- 4 eggs
Instructions
- Preheat your oven to 200 C.
- Wash the potatoes and pierce several times with a fork, place on a cookie sheet and bake until fork tender, about 45 minutes.
- Remove the potatoes from the oven when they are cooked, wear an oven mitt and carefully cut each potato in half lengthwise. Scoop out the insides and place that into a bowl. To the bowl, add the butter, cheese, and mix, stir in the cooked sausage.
- Spoon mixture back into the potato halves and make a depression in the center of each one. Crack an egg into each depression.
- Place the potato halves on the baking sheet and bake for 10-15 minutes or until the eggs are set, serve.
Notes
Low cost. If no baking potatoes are available to you, use regular, large potatoes, but scoop out less to make the mashed potatoes.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Pineapple Chicken Tenders
Sounds easy and good, on my to cook list.
Ingredients
- 1 kilo chicken breasts, boneless, skinless
- 1 cup pineapple juice
- 1/2 cup brown sugar, packed
- 1/3 cup light soy sauce
- wooden skewers
Instructions
- Cut the chicken breasts into strips and place in a medium sized bowl.
- In a small saucepan over medium heat, mix together the pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Pour the marinade over the chicken and refrigerate for at least 30 minutes.
- Start your grill and arrange the coals for medium heat. Run the chicken strips onto the skewers lengthwise. Grill the chicken for about 5 minutes per or until the juices run clear. They cook fast so keep an eye on them. Serve.
Notes
Chicken breasts will cost on average 65 Baht/kilo. For 6 servings, this is about 32 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Amish Church Soup
This is a one pot dish and only 6 ingredients. The original recipe called for a quart of beef, I take that, thinking of the name Amish, as this is a quart jar of canned beef, which would be good. If you can your own beef, perfect, or do what I will do and just use ground beef.
Ingredients
- 1 kilo ground beef, OR 1 quart canned beef
- 4 potaotes, diced, or more
- 500 grams dry spaghetti
- 1 onion, chopped
- salt and pepper, to taste
Instructions
- In a large pot, add the pasta, potatoes, and onion. add water to cover by 2-3 inches and cook until the potatoes are tender. Do not drain.
- Add the ground beef or canned beef to the pot and cook until the ground beef is cooked through or warmed through if using canned beef. Skim off most of the fat.
- Serve as is or with sandwiches.
Notes
Figure about 200 Baht/1 kilo of beef. For 6 servings, this is about 98 cents per serving.
If you are cutting back on beef, you can used beef soup base in place of the beef.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Mushroom Soup I
This is based on the canned condensed cream of mushroom soup, do yourself a favor and make this from scratch, then follow this recipe. This comes from a good friend. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 2 cans condensed cream of mushroom soup, OR make from a shortcut
- 1 1/4 cups milk
- 1 cup canned mushrooms, sliced, plus liquid
Instructions
- Put everything in a saucepan and mix, heat, and serve.
Notes
Low cost.
This would pair perfectly with a grilled cheese sandwich to make a light meal.
Shortcut: Condensed Cream of Mushroom Soup.
Provided courtesy of good friend, Hans Schmidt.
United States.
United States.
Root Beer BBQ Pork Ribs
Sounds good, and the ribs I would use are the short ribs found in any Tesco or even fresh markets but watch the cook time. I will verify this when I make them. This is a slow cooker recipe that will also need your broiler as well. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 1 1/2 kilos pork ribs
- 2 cans Root Beer, OR Ginger Ale aka Ginger Beer
- 2 cups BBQ sauce, OR make from a shortcut
- salt and pepper, as needed
- spring onions, thinly sliced, for garnish
Instructions
- These are the ribs I get at Tesco. Look for the strips that are meaty, remove the distorted bones on the ends and save for a soup if you wish, and just go with the nice straight bones. The bones are only about 3 inches long.
- Remove silver skin from the back of the ribs if that is present. Cut the ribs into 3 bone sections, sprinkle generously with salt and pepper and place in the slow cooker.
- Pour the root beer into the slow cooker, cover, and cook on Low setting for 5 hours, do not remove the cover.
- Check the ribs at 5 hours, if very tender, you are almost done, if not tender, continue cooking and checking each hour. Once the ribs are tender, carefully remove from the pot and set on a foil lined baking sheet.
- Brush the ribs with BBQ sauce and broil for a few minutes, charring a bit is ok, then flip the ribs over, brush more sauce, and broil for a few more minutes, again, a bit of char is ok. Remove to a serving tray, sprinkle some thinly sliced spring onion on, and serve.
Notes
Pork ribs are about 115 Baht/kilo. 1 1/2 kilo would be about 173 Baht. For 4 servings, this is about $1.27 per serving, over all good price for a quality meal, after all, who does not like ribs.
Shortcut: BBQ Sauce.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Basic Pinto Beans (Slow Cooker)
I like beans and make a lot of items using dry beans to start with, and I have a lot of time on my hands so I go with slow cooked beans in my slow cooker as the standard. This recipe can be tailored at will with what you have on hand or what you want to use. This recipe is what I make but it also changes each time.
Equipment
- Slow Cooker
Ingredients
- 500 grams dry Pinto beans, (1 lb)
- 250 grams sausage, or ham, or bacon, etc., (8 oz)
- salt and pepper, to taste
- ground cumin, to taste
- dried oregano, to taste
Instructions
- Sort the beans and remove any bad ones or debris, soak overnight.
- Next day, drain and rinse the beans, add to your slow cooker. Add cut up sausage, ham, or bacon, add water to the slow cooker about 1 inch above the contents.
- Cook on Low setting for 8-10 hours (I routinely start my beans about noon, cook until about 7 or 8 pm, leave in the pot and just start cooking the next day).
- Season with some salt, black pepper, oregano, and cumin to your liking. Keeping mind, slow cookers will reduce the seasoning level the longer you cook.
Notes
Variants: Use any of the following, chopped onion, tomato paste, chopped chilies, ham, bacon, or even chicken, use chicken stock instead of water, you get the idea, tailor this at will.
