Archive for the ‘PASTA’ Category
Scallion Oil Noodles
September 6, 2017 Lee
Leave a comment

Scallion Oil Noodles

A scallion is a green onion or known here where I live as a spring onion. This is a basic recipe and this is a common, with many street kitchens in China offering this. Normally alkaline noodles are used for this dish, but I will go with the standard Chinese egg noodles.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast, Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 1 cup vegetable oil, or lard
  • 10 spring onions, cut into 2 inch pieces
  • 400 grams dry Chinese egg noodles
  • 1 teaspoon sugar
  • 1 teaspoon dark soy sauce
  • 2 tablespoons light soy sauce

Instructions
 

  • Drain the spring onions completely after rinsing, you will be placing hot oil so eliminate the chance of hot oil splatter.
  • In a large pan, heat the oil (you can use vegetable oil or lard for this recipe), when hot, add the spring onion segments in. Turn the heat to the lowest setting and cook until the spring onions are deep brown and almost but not burnt. Remove to a bowl to cool.
  • Bring a large pot of water to boil and then cook the noodles until tender, Chinese noodles are long! And I mean long! So either break the dried package in half or cut the noodles in half when cooked. Drain the noodles and place into a large bowl, add around 4 tablespoons of scallion oils and toss the noodles well to cool slightly.
  • Mix together the sugar, dark and light soy sauces in a small bowl and then mix with the noodles before serving. Divide into two bowls, top with the browned scallions if desired, serve.

Notes

Low cost.
This recipe for Scallion Oil Noodles is from China Sichuan Food.
* Best Value $1 or Less per Serving,: CHINESE,PASTA
Skillet Cheeseburger Mac & Cheese
September 5, 2017 Lee
Leave a comment

Skillet Cheeseburger Mac & Cheese

Sounds perfect, on my to cook list!
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 500 grams dry elbow macaroni
  • 500 grams ground beef
  • 1 clove garlic, smashed and minced
  • 1 cup chopped tomatoes, from a can of whole tomatoes
  • 1 cup milk
  • 2 cups Cheddar cheese, divided
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste

Instructions
 

  • Bring a pot of salted water to a boil and cook the macaroni to just tender, and drain.
  • While the pasta is cooking, heat a large skillet over medium high heat and the garlic and beef, brown the beef, breaking up the meat as you cook. Season with salt and pepper to taste, then drain excess fat. Add tomatoes and milk, then bring to a boil and reduce to a simmer for 5 minutes.
  • Mix in the pasta and add a handful of Cheddar and stir to combine then add more cheese, one handful at a time and stir to mix while adding. Sprinkle remaining cheese over the top and cover with lid. Simmer until cheese is melted and bubbling, about 1 minute.
  • Sprinkle the top with the parsley and serve.

Notes

Figure about 100 Baht for the beef, and 180 Baht for the cheese. For 4 servings, this is about $2.10 per serving.
Adapted from an internet recipe.
* High Cost $1.51+ per Serving,PASTA
Shrimp Alfredo Pasta
August 31, 2017 Lee
Leave a comment

Shrimp Alfredo Pasta

Sounds like a great sauce paired well with shrimp, on my to cook list. I can finally put that wine to use I bought just for cooking.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 350 grams Fettuccine pasta, or penne pasta will work also
  • 500 grams medium shrimp, peeled, deveined, tails removed
  • 1 tablespoon cooking oil
  • 1 onion, finely diced
  • 2 tablespoons butter
  • 1 clove garlic, smashed and minced
  • 1/3 cup white wine
  • 2 cups whipping cream
  • 1/3 cup Parmesan cheese, grated
  • salt and pepper, to taste
  • sprinkle paprika, as needed
  • fresh parsley, chopped for garnish or basil

Instructions
 

  • Heat a pot of salted water to boiling, add the pasta and cook until just tender. Drain only, no rinsing, set aside.
  • Heat a large skillet on medium heat with the oil. Lightly season the prepared shrimp with salt, pepper, and just a light sprinkling of paprika. When the pan is hot, add the shrimp in a single layer, work in batches if needed and cook just 1 to 2 minutes per side or until pink on the outside and opaque inside indicating they are just fully cooked through. Do not over cook the shrimp or the result will be tough shrimp. Remove the shrimp when just cooked through to a plate and cover.
  • Using the same pan add the butter and bring to medium heat, add onion when the butter is melted and the pan is hot, cook until onion is golden. Mix in the garlic and cook until fragrant, about 1 minute. Now stir in the wine and stir, scraping up any bits from the pan and simmer and reduce by 1/4 of the volume. Stir in the cream and simmer for another 2 minutes.
  • Sprinkle the Parmesan cheese and stir until smooth and creamy and remove from heat. Do not let the sauce boil. Add and mix in about 1/4 teaspoon of paprika and season to taste with salt and pepper.
  • Add the shrimp and pasta and mix into the sauce, garnish parsley or basil, grate some Parmesan on top and black pepper to taste.

Notes

The shrimp, that price can very from store bought to fresh local caught from fishermen. Medium Whites in Tesco will run about 135 Baht/500 grams. Fresh local caught will run about 100 Baht/500 gram or less. Going with store bought shrimp, for 6 servings, this is about 67 cents per serving.
Variant: Use slice chicken breasts in place of the chicken. Add mushrooms, Straw mushrooms, cut in half lengthwise would be perfect.
This recipe for Creamy Shrimp Alfredo Pasta is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,PASTA
Mom’s Chicken Fettuccine Alfredo
August 31, 2017 Lee
Leave a comment

Mom’s Chicken Fettuccine Alfredo

Not my Mom, Natasha's Mom. Chicken, pasta, and Alfredo sauce, I'm in! This is a light sauce, not heavy or rich like a typical Alfredo sauce. On my to cook list for sure.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 kilo chicken breasts, sliced into strips
  • 350 grams Fettuccine pasta
  • 500 grams fresh mushrooms, thickly sliced, button, Shiitake, or Straw
  • 1 onion, finely diced
  • 3 cloves garlic, smashed and finely minced
  • 1 3/4 cups milk
  • 1 3/4 cups heavy cream
  • 1/4 cup fresh parsley, finely chopped
  • 5 tablespoons olive oil, divided
  • 1 tablespoon butter
  • salt and pepper, to taste

Instructions
 

  • Bring a pot of salted water to a boil then add the pasta and cook until just tender, drain then set aside.
  • In a large pan heat 2 tablespoons of olive over medium heat and salt and pepper the chicken slices well and add to the hot pan and cook until slightly golden brown and cooked through, about 5 minutes. Remove the chicken from the pan to a plate and cover with a lid to keep it warm.
  • Using the same pan on medium high heat, add the remaining oil and the butter, when hot add the onion and cook for about 3 minutes or until soft, then add the mushrooms and cover, stir often and cook until soft, about 4 to 7 minutes. Add the garlic and stir continuously and cook for 30 seconds more. Now add in the milk and cream and simmer for 5 to 8 minutes, sauce should just bare be starting to thicken (it thickens slightly more when it is rested afterwards).
  • Add the chicken and parsley to the pan and season with salt and pepper to taste. Mix the chicken into the sauce. Add the pasta and mix into the sauce to coat. Heat the pasta and chicken through then remove from heat, cover and let rest for 10 to 15 minutes.
  • Stir again to mix and serve.

Notes

Chicken breasts will run about 70 Baht/kilo. For 6 servings, this is about 35 cents per serving.
Variant: Use shrimp, peeled, deveined, and tails removed, in place of the chicken.
This recipe for Mom’s Chicken Fettuccine Alfredo is from Natasha's Kitchen.
* Best Value $1 or Less per Serving,PASTA
Homemade Lasagna Noodles
August 29, 2017 Lee
Leave a comment

Homemade Lasagna Noodles

I will have to try this. I have made egg pasta for ravioli and that is quite straight forward and easy. So this should be just as good. Keep in mind, fresh pasta is also fragile as well but is also rated as the best for a great lasagna. On my to test out list for sure!
Print Recipe
Prep Time 45 minutes
Cook Time 1 minute
Total Time 46 minutes
Cuisine Italian
Servings 0 for a 9x13 lasagna

Ingredients
  

  • 2 1/2 cups all purpose flour, 320 grams if measuring
  • 2 large eggs
  • 3 large egg yolks
  • pinch salt

Instructions
 

  • To make the pasta, mound your flour on a large pastry board, or the counter with the salt, and make a well in the center.
  • Break the eggs, and yolks into this well, and start to scramble each egg with a fork as it is being added.
  • Start to incorporate the eggs and flour by slowly bringing more flour in from the inside edges of the well. Continue mixing the flour with the eggs until they are no longer runny.
  • Using your hands now, bring the outside edges in, forming a large mass on your board. Use only the amount of flour needed to form a soft ball.
  • Begin to knead the ball of dough as you would bread, pushing it down with the heel of your hand. Continue kneading until the dough is smooth and satiny, for about 5 to 7 minutes. When the dough is ready, Wrap the it in plastic wrap, and let it sit for about 30 minutes.
  • Roll by hand to make long sheets of pasta 1/8 inch thick, cut into 8 inch by 4 inch sheets (makes them easier to handle than 12 inch sheets).
  • Precook the sheets in boiling water for 30 seconds, remove and place in ice water, this prevents the sheets from absorbing too much sauce while cooking in a lasagna.
  • Use in a lasagna. Fresh is best.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,INGREDIENTS,PASTA
Cheesy Pierogi Lasagna
August 29, 2017 Lee
Leave a comment

Cheesy Pierogi Lasagna

This sounds really good and can be changed several ways. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 50 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 12 lasagna noodles, see Step 1
  • 6 cups mashed potatoes, prepare as you normally do
  • 2-3 sweet onions, thinly sliced
  • 2 cups Cheddar cheese, shredded, OR Cottage cheese
  • 1/2 cup butter, this is 1/2 of a regular block
  • salt and pepper, to taste

Instructions
 

  • For the noodles, you can do this several ways; 1. Use boil first noodles and cook until just before done and drain and use. 2. Use oven ready noodles but briefly boil them first to just soften them up and drain and use. 3. Make your own egg pasta noodles and precook for 30 seconds in boiling water and drain and use.
  • Preheat your oven to 190 C. Grease a 9x13 baking dish with butter. Prepare the noodles as directed above.
  • In a large skillet, heat the butter on medium heat and add the onion and season with salt and pepper to your liking. Cook until soft, 10-15 minutes.
  • Place 4 noodles in an even layer on the bottom of the baking dish. Layer 1/2 of the onion over the noodles then layer 1/2 of the mashed potatoes over the onion, then 1/2 cup of cheese.
  • Repeat with another layer of noodles, remaining onion, remaining potatoes, and 1/2 cup of cheese.
  • Place the last noodles on the top and the remaining cheese.
  • Bake for 30 minutes or until hot and bubbly. Serve hot.

Notes

For the Cheddar cheese, figure about 180 Baht. For 6 servings, this is about 89 cents per serving.
Shortcut: Cottage Cheese.
Variants: Add cooked chopped bacon as another layer or add cooked chopped bacon mixed right into the mashed potatoes.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
Homemade Ravioli
August 27, 2017 Lee
1 Comment

Homemade Ravioli

Adapted from an internet recipe.
I love ravioli, when we lived in Phuket, we bought fresh made ravioli from an Italian producer, excellent ravioli. Where I live now, no ravioli, so I decided to make some yesterday, 26 Aug 2017. No servings are given, the only items with measurements is the egg pasta dough. Feel free to use any filling you like, and any sauce you like, this is what I prepared.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Dish
Cuisine Italian
Servings 0

Equipment

  • Dumpling Press

Ingredients
  

For the Egg Pasta Dough

  • 1½ cups all purpose flour
  • 2 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon sugar

For the Filling (this is what I used)

  • 500 grams bulk Italian sausage, (1 lb), Shortcut
  • fresh mushrooms, as desired
  • Mozzarella Cheese, shredded, as desired

For the Sauce (this is what I used)

  • 1 can tomato paste
  • 2 cans water
  • 1 tablespoon Italian seasoning, Shortcut
  • meat and mushroom filling, optional

Instructions
 

For the Egg Pasta Dough

  • In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.

For the Filling

  • Heat a skillet and crumble in the sausage and cook through, pour the meat into a strainer to thoroughly drain any fat.
  • While the sausage is cooking, prep the mushrooms, can be any mushrooms you like, just rinse, and chop. I used two handfuls of small Shiitake mushrooms, stems and caps, chopped.
  • After you remove the sausage from the pan, use the same pan, heat a splash of olive oil then add the mushrooms. cook until browned.
  • Add the mushrooms to the strainer with the sausage to let that drain a bit, then add a handful or so shredded Mozzarella.
  • Once the sausage and mushrooms are drained, pour that into a mixing bowl and stir together and let cool.

To Assemble

  • Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a a work surface and roll out the dough with a rolling pin, get it as thin as you can.
  • I used a dumpling press (3 inch size), you can use any method you prefer. When the dough is rolled out, cut circles just a bit larger than the press.
  • Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
  • Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
  • Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
  • Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
  • For the sauce, just whisk together the paste and water. The ratio for sauce is 2 cans of water to 1 can of paste, I used a 220 gram can. Whisk in the Italian seasoning and put on stove on low heat to simmer while you cook the ravioli. (I also added several large spoonful's of leftover filling to the sauce.)
  • Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, I cooked 15 ravioli in two batches. Cook for 4 to 5 minutes or until they float, then remove with a slotted spoon to a plate.
  • Serve with sauce over the ravioli, enjoy.

Notes

Ground pork if using the shortcut is about 50 Baht/kilo. This is actually a low cost meal.
Shortcuts: Italian Sausage, Italian Seasoning.
Dough recipe adapted from an internet recipe. The filling I just made since that combination sounded good, and I have been making pasta sauce using paste for years.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,: ITALIAN,PASTA
Sausage, Greens, and Beans Pasta
June 26, 2017 Lee
Leave a comment

Sausage, Greens, and Beans Pasta

Sounds good, and can be changed each time you prepare this. Link to the shortcut is listed in the Recipe Notes section.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 1/3 cup olive oil
  • 1 teaspoon dried rosemary, or 2 sprigs fresh
  • 250 grams bulk Italian sausage, OR make from a shortcut
  • 1 can chickpeas, or cannellini beans
  • 1/4 cup dry white wine, Chardonnay is perfect
  • 340 grams Rigatoni pasta, or any large tubular pasta
  • 8 cups torn spinach leaves, or Swiss Chard, lightly packed
  • 3/4 cup Parmesan cheese, grated, divided
  • 2 tablespoons unsalted butter
  • salt and pepper, to taste

Instructions
 

  • Heat oil in a large heavy pot over medium high heat. Fry rosemary sprigs, turning, until crisp, about 2 minutes or just add the dried rosemary. Transfer sprigs to paper towels to drain, if using dried rosemary, after adding to the hot oil, just proceed with the next step.
  • Add sausage to same pot and cook, breaking up the meat and stirring occasionally, until browned and cooked through, 8-10 minutes. Transfer with a slotted spoon to a plate.
  • Add the chickpeas to pot and cook, tossing occasionally and mashing some chickpeas with spoon, until browned in spots, about 5 minutes. Transfer about half of chickpeas to plate with sausage. Add wine to pot, bring to a boil, and cook until liquid is almost completely evaporated, about 2 minutes.
  • Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until just before tender, about 3 minutes less than package directions.
  • Using a spider or slotted spoon, transfer pasta to pot with chickpeas and add spinach and 1 cup pasta cooking liquid. Cook, tossing often, until spinach is wilted, pasta is tender, and sauce is thickened, about 4 minutes. Add another 1/4 cup pasta cooking liquid, then gradually add 1/2 cup cheese, tossing until melted and dissolved into a luxurious, glossy sauce. Thin with more pasta cooking liquid if needed. Season with pepper, and more salt if needed. Add butter and toss to combine, then mix in reserved sausage and chickpeas.
  • Divide pasta among bowls. Crumble rosemary over top if using the sprigs, and sprinkle with remaining 1/4 cup cheese.

Notes

About 30 Baht for the pork needed to make the sausage yourself, for the beans I cannot price until I locate those. For now I will say this is Low Cost and I will revise once I have sourced everything.
Variants: Hot spicy Italian sausage instead of regular, change the beans, change the greens, change the pasta, as easy as that.
Shortcut: Italian Sausage.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,PASTA
King Oyster Mushroom Scallops
June 10, 2017 Lee
Leave a comment

King Oyster Mushroom Scallops

This is a pasta dish using King Oyster mushrooms in a light sauce of broth, white wine, and tomatoes. Sounds good.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 2 servings

Ingredients
  

For the Mushrooms

  • 4 King Oyster mushrooms, fresh
  • 1 cup vegetable stock, or chicken stock
  • 1/4 cup white wine
  • 1 tablespoon butter
  • 2 cloves garlic, smashed and minced
  • 1 shallot, minced

For the Pasta

  • 2 cups cooked pasta, spaghetti or fettuccine
  • 1 cup vegetable stock, or chicken stock
  • 1/4 cup white wine
  • 1 clove garlic, smashed and minced
  • 1/2 cup fresh tomatoes, diced
  • 1/4 cup fresh parsley, finely chopped
  • pinch red pepper flakes

Instructions
 

  • Take your mushrooms and cut just a bit of the root end and discard that. Cut of the top and set those aside. Now take the stem section and cut into 1 inch thick slices, probably 4 slices to each stem. Soak the stem slices in hot water for 1-2 hours, this softens them up a bit. Drain well in a colander, While those are draining, slice the tops and place in the fridge until needed.

For Cooking the Mushrooms

  • On medium-high, place the well drained mushroom stems into a skillet. Add broth and white wine to the skillet, getting the liquid to a simmering boil. Allow the mushroom stems to absorb the liquid completely (might take about 12-15 minutes). Please note that they will shrink in size a little once cooked.
  • Add the butter, garlic, and shallot, and nicely brown the stems on each side, making sure you don't burn the garlic and shallot. Remove from heat and place the "scallops" on a plate. Keep the garlic and shallots in the pan for the pasta.

For the Pasta

  • Add the vegetable broth, wine, and minced garlic to the same skillet and allow to simmer over medium heat until half of the liquid is absorbed.
  • Mix in the tomatoes, parsley, sliced mushroom tops, and pepper flakes into the skillet. Simmer for another minute and then add the cooked and drained pasta. Allow the liquid to almost completely absorb, you want the bottom of the pan to be lightly coated with liquid.
  • Divide the pasta onto two plates, top with the mushroom "scallops" and garnish more fresh parsley. Serve.

Notes

Low cost.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,MUSHROOMS,PASTA
Pasta all’amatriciana
May 26, 2017 Lee
Leave a comment

Pasta all’amatriciana

This dish originates in the town of Amatrice in Italy. Originally a peasant dish made with simple ingredients.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 170 grams pancetta, or bacon, cut into 1/2 inch cubes
  • pinch red pepper flakes
  • 1/4 cup dry white wine, optional
  • 1 1/2 cans whole peeled tomatoes, Brooks brand, drained, chopped
  • pinch ground black pepper
  • salt, to taste
  • 500 grams dry spaghetti
  • 1/4 cup Parmesan cheese, grated

Instructions
 

  • Heat olive oil in a large skillet over medium heat. Cook the pancetta and red pepper flakes until lightly browned, 4-5 minutes. Add the wine, scraping the bottom of the pan to gather any browned bits until wine is nearly all evaporated, about 3 minutes.
  • Add tomatoes and bring to a simmer, season with black pepper, reduce heat to low and simmer 15-20 minutes, stirring occasionally, until sauce thickens.
  • While sauce is simmering, bring a large pot of salted water to boil. Cook pasta until just tender. Using tongs, transfer cooked pasta to the sauce and about ¼ cup of pasta water, stirring quickly until incorporated. If the sauce is too thick, add a bit more of the pasta water.
  • Remove from heat and stir in cheese. Season to taste with salt and pepper and serve.

Notes

Figure about 100 Baht for the bacon, on average, there is plenty of choices. For 4 servings, this is about 75 cents per serving.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,PASTA