Archive for the ‘5 Ingredients or Less’ Category
Chicken Liver, Bacon, and Eggs
In keeping with the traditional Thai cooking style of minimal ingredients, I put this together last night just to clean out the freezer. Actually quite good as well. I like quick, easy, and low cost meals, and this fits the bill perfectly. Serve as a breakfast or dinner.
Ingredients
- 200 grams bacon, (7 oz)
- 200 grams chicken livers, (7 oz)
- 3-4 eggs
- salt and pepper, to taste
Instructions
- In a cast iron pan heated with just a small splash of olive oil, add the bacon and the chicken livers. Separate the bacon as it cooks and turn the livers occasionally and cook until the bacon is just near crispy.
- Push the liver and bacon to one side and crack in the eggs, season with salt and pepper to your liking, and cover with a lid to cook the eggs.
- When the eggs are set and the whites cooked through, serve as a breakfast or as a dinner.
- Serve and enjoy.
Notes
The bacon is 62 Baht per 200 grams, the liver is about 30 Baht. For 2 servings this is about $1.35 per serving, very reasonable.
Corn on the Cob
I will have to give this a try, sounds good. We are fortunate to have sweet corn grown right here around the village.
Ingredients
- 1/2 cup butter, this 1/2 standard block
- 1 cup milk
- fresh corn on the cob, amount is up to you
Instructions
- Fill your large pot about 3/4 full with water, add the butter and milk, bring to a rapid boil then place the corn in the pot and turn heat down to a simmer. Cook for 10-15 minutes, serve as a side.
Notes
Low cost.
Adapted from an internet recipe.
Cooked Beets
Beets make a great side dish needing no gravy or butter as they have a lot of flavor. Beets a number of years ago were imported, and not cheap. Now they are grown in Thailand and you can get 4 decent sized beets for less than a $1.
Ingredients
- 2-3 beets
Instructions
- Wash the beets, put in a pot of water with water about 2-3 inches over the beets, and bring to a boil, then reduce to high simmer. When the beets are fork tender, remove from the water, let cool a little bit then cut off the root end, and peel off the skin and slice and serve as a side.
Notes
Low cost.
I have been doing this for years.
Pan Fried Eggplant
This is the large purple eggplant, this used to be imported but are now grown in Thailand. This is a great side dish, easy to prepare, and is low cost. I cannot price this until I buy more eggplant, I made this a few days ago and did not take any photos, which is rare for me.
Ingredients
- 1 purple eggplant, sliced about 1/4 inch thick
- all purpose flour, as needed
- salt and pepper, to taste
- olive oil, for frying
Instructions
- Heat a pan on medium heat and add a splash of olive oil.
- Place some flour on a plate or shallow dish and season with salt and pepper to your liking. Coat the eggplant slices in the flour and place in the hot pan, cooking these in batches. After a minute or two, check the bottom of the slices, if golden brown, flip them over, when the bottom is golden brown, remove from the pan to a paper towel lined plate. Add more olive oil as needed and heat that up before adding another batch. Done. Serve as a side with steaks, meatloaf, etc.
Notes
Low cost side dish.
Family recipe taught to me when I was a child, I have made this many many times.
Bean Burritos
This is a Leftover meal using the BBQ Beans & Weenies recipe on this site. You will need bacon and cheese, your choice. I made these on 18 Dec 2016 and they are good, and very filling. The ingredients listed have no set quantities, this is a make with what you have on hand.
Ingredients
- leftover BBQ Beans & Weenies
- bacon, use 2-4 strips per burrito
- cheese, shredded, Cheddar, Edam, Mozzarella all work well in this
- flour tortillas, 8 inch or 12 inch will work well
Instructions
- Heat the beans and weenies in a pot. Fry up some bacon till crispy, figure 2-4 slices per burrito. Shred some cheese. Now you are almost ready to put these together.
- In a hot skillet, no oil, heat a tortilla for a 30 seconds to a minute on each side to warm up.
- Lay tortilla on a plate or flat work surface and add bacon, 2-4 strips.
- Then add a scoop or so of beans and weenies.
- Top with cheese of your choice.
- Roll up and place on a plate and serve.
Notes
Low cost overall. Think leftovers, so use bacon, cheese, chopped bell pepper, lettuce, sour cream, etc.
Main recipe used: BBQ Beans & Weenies.
My own recipe.
Shrimp Scampi
I like shrimp, and I love shrimp in butter, this sounds like a winner. Serve with a salad or over pasta for a complete meal. On my to try list with some large prawn. I will update this when I make it regarding servings and quantity of shrimp used. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- fresh shrimp, peeled, deveined, and tails removed
- lemons, sliced
- 1/2 cup butter, frozen, this is 1/2 of a standard block of 227 grams
- 1 packet dry Italian salad dressing mix, OR make from a shorcut
Instructions
- Preheat your oven to 180 C.
- In a saucepan, melt the butter on low heat. Line a cookie sheet with foil and place slices of onion in a single layer, place the shrimp in a single layer on top of the lemon slices. When the butter has melted, pour that over the shrimp then sprinkle the dry Italian season mix over the shrimp. Bake for 15 minutes. Serve over pasta or with a green salad.
Notes
I cannot give a price for this yet until I make it and see how many shrimp I am using. For now I will say fair priced but will update after I prepare this.
Shortcut: Dry Italian Salad Dressing Mix.
Provided courtesy of good friend, Stephen Connell.
United States.
United States.
Turkey Gravy
This recipe is adapted from the Mayo Roasted Turkey. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- drippings from 1 mayo roasted turkey
- 1/4 cup flour
- 1/4 cup turkey broth, see Step 2
- salt and pepper, to taste
Instructions
- Pour the drippings from the roasting pan into a small pot, simmer for 10-15 minutes, skim off most of the fat, not all of it as that is what adds flavor, and use a slotted spoon to remove any celery, onion, or any large pieces.
- If you boiled the neck, heart, and gizzard (not the liver), then use 1/4 cup of that broth, and mix with the flour in a small bowl. If you did not boil these, then use water or chicken stock. Whisk this into the drippings until smooth and continue to simmer, low simmer would be best. Stir occasionally and this will thicken, cook to your desired consistency, add salt and pepper to your taste and pour into a serving dish, serve with your roast turkey and mashed potatoes.
Notes
Perfect Grits
This sounds good as a side with a hearty breakfast. I look forward to making this. I will have to locate white corn meal now.
Ingredients
- 1 cup white corn meal
- 4 cups milk
- 3 tablespoons butter, divided
- 1/2 cup Parmesan cheese, grated, optional
Instructions
- In a large pot, bring the milk to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
- Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
- Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese (optional) and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter. Serve as a side at breakfast.
Notes
Very low cost, I buy yellow corn meal for 100 Baht/500 grams, and I am suspecting white corn meal will be about the same price as yellow corn meal.
You can use yellow corn meal to make Polenta.
Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.
United States.
Perfect Polenta
This sounds good as a side or to have some sausage or meaty stew put over the top. I look forward to making this. In the United states, polenta would be the cooked corn meal, in Australia (where the corn meal I get is from), polenta is the name of the dish as well as the name for corn meal. So in a store, look for polenta not corn meal.
Ingredients
- 1 cup yellow corn meal
- 4 cups chicken stock, fresh or from powder, OR you can use just water
- 3 tablespoons butter, divided
- 1/2 cup Parmesan cheese, grated, plus 1 tablespoon for garnish
Instructions
- In a large pot, bring the stock or water to just boiling, using a whisk, start whisking and slowly but steadily, add the corn meal while whisking until you are sure there is no lumps, then reduce the heat to a low simmer and continue whisking until it starts to thicken, about 5 minutes.
- Once it starts to thicken, you can cover and cook for 30 minutes, stirring every 5-6 minutes. The texture at 30 minutes should be creamy and the corn grains tender, so do a taste test, if not tender enough, just keep on a low simmer, covered and stir every 5-6 minutes.
- Once creamy and tender, turn off the heat, add 2 tablespoons of butter and mix in until it is about half melted then mix in 1/2 cup of Parmesan cheese and mix until melted. Take off the burner, cover and let sit for 5 minutes. After 5 minutes, stir again and taste for salt adding salt as needed. Pour into a serving bowl, top with a tablespoon of butter and a tablespoon of grated Parmesan cheese. Serve as a side or a base for a stew or sausage based dish.
Notes
Very low cost, I buy yellow corn meal for 100 Baht/500 grams.
You can use white corn meal to make Grits.
Adapted from an internet recipe.
From a good friend, make as listed then pour into a baking dish and bake until the polenta is set firm. Once firm, it can be cut into slabs and fried then ladle stew over for a great meal. Glenn Unflat.
Thailand.
Thailand.
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Bacon Wrapped Pulled Pork Pineapple
Just as the name states, this is a pineapple, filled with pulled pork and BBQ sauce, wrapped in bacon, and grilled. No quantities are given except you do need one whole pineapple to start with. You can make this with shredded chicken and BBQ sauce as well. I list this in the Leftover section as well since there is no need to make pulled pork just for this, a pineapple is not that big, but also consider friends and family, you may want to start with 2 pineapples. Photo courtesy of Ed Crean. Links to the shortcuts are listed in the Recipe Notes section.
Ingredients
- 1 pineapple
- BBQ pulled pork, OR BBQ pulled chicken, cooked, so plan ahead
- BBQ sauce, OR make from a shortcut
- bacon, as needed to wrap the pineapple
Instructions
- Light your grill, think charcoal and get an even bed of coals going. Move the coals or lift the grate to prevent burning the bacon, no need to cook the bacon like in a frying pan.
- Cut the top off the pineapple, peel then slice in half lengthwise. Remove the core. With the pineapple sides lying on their sides, fill one piece, heaping with either pulled pork and BBQ sauce or pulled chicken and BBQ sauce, place the other pineapple piece on top and secure the two together with skewers or kitchen twine, then wrap with bacon, amount is up to you.
- Place this on your heated grill and cover, turn the pineapple occasionally to cook all the bacon but do not burn it. When the bacon is done, set the pineapple on a platter and slice and let people dig in. Serve with your favorite BBQ sides such as corn on the cob, potato salad, etc.
Notes
No pricing for this but I will list this is low cost since you would likely use leftovers to make this.
Shortcuts: BBQ Sauce, Pulled Pork, Pulled Chicken.
Recipe inspired courtesy of good friend, Walt Chesman.
United States. Photo courtesy of Ed Crean.
United States.
United States. Photo courtesy of Ed Crean.
United States.
