Archive for the ‘SOUPS, STEWS, CHILI’ Category
Fish & Mushroom Chowder
November 19, 2017 Lee
1 Comment

Fish & Mushroom Chowder

Lee
I have been making some chowders and soups lately, and wanted to go in another direction from oysters and potatoes, both available here, but readily available is daikon and whitefish (Pangasius and Barramundi). So here is what I came up with, and it is delicious! Made a large pot and it was cleared out by the family the lives around us as well as some visiting family from another village. For the mushrooms, I need to verify the amounts, it was 1 package each.
5 from 1 vote
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Servings 8 servings

Ingredients
  

  • 1 onion, white or purple, diced
  • 1 tablespoon bacon fat
  • 1 large daikon, diced
  • 1 carrot, diced
  • 3-4 spring onions, sliced
  • 1-2 bunches fresh coriander, choppped
  • 4 Pangasius fillets, cut into 1 inch pieces
  • 4 Barramundi fillets, cut into 1 inch pieces
  • 2 cups mushroom stock, or vegetable stock
  • 2 cans evaporated milk
  • 150 grams fresh Shiitake mushrooms, stem removed, chopped, (5 oz)
  • 100 grams fresh Shimeji mushrooms, root end trimmed, chopped, (3½ oz)
  • salt and black pepper, to taste

Instructions
 

  • In a medium size pot, heat the bacon fat, when hot, add the onion and sauté until softened and starting to brown.
  • Add the stock, daikon, carrot, spring onion, and coriander, bring to a boil then reduce to a simmer. As that is simmering cut up the fish and add that, then add the evaporated milk, then chop up the mushrooms and add those.
  • Simmer for about 15 to 20 minutes to cook the fish and mushrooms.
  • Ladle into bowls and enjoy.

Notes

For the fish, just figuring all Pangasius (6-8 fillets) figure about 200 Baht. For 8 servings, this is about 74 cents per serving.
#1 Go-To Recipes,* Best Value $1 or Less per Serving,FISH - ALL,Fish - Barramundi,Fish - White Fish,MUSHROOMS,SOUPS, STEWS, CHILI
Ham & Potato Corn Chowder
November 15, 2017 Lee
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Ham & Potato Corn Chowder

Sounds really, lots of ways you can change this up to make it different each time.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 tablespoons butter
  • 1 onion, diced
  • 1-2 carrots, diced
  • 2 stalks import celery, diced
  • 2 cloves garlic, smashed and minced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all purpose flour
  • 2 cups chicken broth, fresh or from powder
  • 2 cups milk
  • 750 grams potatoes, skin on, diced
  • 250 grams ham, diced
  • 1 cup corn, fresh, frozen (thawed), or canned
  • salt and pepper, to taste

Instructions
 

  • Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  • Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  • Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  • Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  • Serve.

Notes

Low cost.
Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Potato & Broccoli Cheese Soup
November 14, 2017 Lee
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Potato & Broccoli Cheese Soup

Sounds good. I like a good broccoli and cheese soup, the potatoes sound like a good addition.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 3 cups chicken broth, fresh or from powder
  • 1-2 large carrots, diced
  • 4 medium potatoes, diced
  • 1 teaspoon onion powder
  • 2 small heads broccoli, chopped small plus stem
  • 3 tablespoons butter
  • 1/3 cup all purpose flour
  • 3 1/2 - 4 cups milk
  • 4 cups Cheddar cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon garlic pepper
  • 6 slices bacon, chopped and cooked crispy

Instructions
 

  • In a large pot, add the broth, carrots, potatoes, and onion powder. Bring to a boil and reduce to a simmer, cook for about 10 minutes.
  • While that is cooking, prep the broccoli, at 10 minutes, add that and cook for another 10 minutes.
  • While the soup is cooking, heat a medium pot and melt the butter, whisk in the flour and cook for a minute or two, always whisking, until the mixture is golden brown. Then whisk in the milk and whisk and cook for about 5 minutes until thickened.
  • Add the cheese and stir until mixed in and melted, add the salt and garlic pepper. Pour the cheese sauce into the soup, stir while doing this. Mix well.
  • Ass more milk to thin for a thinner soup. Taste and adjust salt and pepper to your liking.
  • Serve bowls topped with the bacon.

Notes

Low cost.
Provided courtesy of good friend, Stephen Connell.
United States.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Fish Stew with Ginger & Tomatoes
November 10, 2017 Lee
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Fish Stew with Ginger & Tomatoes

Sounds wonderful. On my to cook list for sure.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 3-4 potatoes, diced, peeled is up to you
  • 2 tablespoons olive oil
  • 3 tablespoons fresh ginger, finely grated
  • 1 clove garlic, smashed and minced
  • 1 can diced tomatoes, with juice
  • 1/2 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 3 cups chicken stock, fresh or from powder
  • 1 kilo whitefish fillets, cut into 1 inch sections
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat the oil in a large pot, when hot, add the garlic and ginger and saute until fragrant, about 1 minute, then add the tomatoes plus juice, sugar, salt, black pepper, and red pepper. Cook and stir for about 3 minutes.
  • Add the stock and potatoes, bring to a boil then reduce to a simmer. Cook for 10 minutes or until the potatoes are just fork tender.
  • Stir in the fish, cover, and cook for 5 minutes or until the fish flakes with a fork. Taste and adjust salt and pepper to your liking.
  • Sprinkle with parsley, serve.

Notes

Using Pangasius fillets, which are boneless and skinless, 1 kilo is about 128 Baht. For 4 servings, this is about 95 cents per serving.
This recipe for Fish Stew with Ginger and Tomatoes is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Fish Chowder II
November 7, 2017 Lee
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Fish Chowder II

Another good sounding fish chowder recipe. On my to cook list for sure. Fish can be Pangasius, Sea Perch, Bass, Grouper, Tilapia, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 tablespoon olive oil
  • 1 teaspoon unsalted butter
  • 2 medium onions, diced
  • 1/2 cup dry white wine
  • 3 potatoes, cubed
  • 2 cups clam juice
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon Old Bay seasoning
  • 750-1000 grams whitefish fillets, boneless, skinless, cut into 1 inch cubes
  • 1 1/2 cups whipping cream
  • 2 tablespoons fresh parsley, chopped

Instructions
 

  • Heat oil and butter in a large pot on medium heat, when hot, add onions and saute until softened, not browned, about 3 to 5 minutes. Then add the wine and increase heat and reduce the liquid by half.
  • Add the clam juice, potatoes, Old Bay seasoning, bay leaf, thyme. Season with salt and pepper to taste. If the potatoes are not quite covered with liquid, add just enough water so they are covered. Bring to just a boil then reduce heat to a low simmer, cover, and cook until the potatoes are just fork tender, about 10 to 15 minutes.
  • In another small pot, heat the cream until steamy but do not boil it. Stir in the fish then the cream into the large pot, and cook uncovered until the fish is cooked through and flakes easily with a fork, maybe 10 minutes or so, stir occasionally.
  • When the fish is cooked through, remove from heat and stir in the parsley.
  • Can serve at this point but if you let this sit for 30 minutes or so, covered, then heat to just steaming over low heat, the flavors will blend much more for a more flavorful chowder.
  • Serve with bread or oyster crackers (which I am going to make as well soon).

Notes

For the fish, if you went with Pangasius, this is about 128 Baht/1 kilo. For 6 servings, this is about 63 cents per serving.
Variants: This recipe screams of variants. 1. Add shrimp, oyster meat, scallops. Remember to adjust cooking times to account for add ins. 2. Add mushrooms. 3. In place of Old Bay Seasoning, add a pinch of paprika and cayenne pepper.
This recipe for Fish Chowder is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Easy Fish Stew
November 7, 2017 Lee
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Easy Fish Stew

Sounds very good. Any kind of boneless and skinless whitefish works in this, think Pangasius, Sea Perch (Barramundi), Snapper, Bass, etc. Clam juice may be a bit of a stretch for me to find where I live, so if no clam juice, use fish stock, or 1/2 cup chicken stock + 1/2 cup water + 2 teaspoons fish sauce for each cup of clam juice needed.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 6 tablespoons olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, smashed and minced
  • 2/3 cup fresh parsley, chopped
  • 1 1/2 cups fresh tomatoes, chopped
  • 2 teaspoons tomato paste
  • 240 ml clam juice, (8 oz bottle)
  • 1/2 cup dry white wine
  • 750 grams whitefish fillets, boneless, skinless, cut into 1 to 1 1/2 inch pieces
  • pinch dried oregano
  • pinch dried thyme
  • 1/8 teaspoon tobasco sauce
  • salt and pepper, to taste

Instructions
 

  • In a large pot on medium heat, add the oil, when hot, saute the onion until translucent then add the garlic and saute for another minute until fragrant. Stir in the parsley and stir for about 2 minutes then add the tomatoes and tomato paste and cook, lower heat and stir often for about 10 minutes.
  • Stir in the wine and clam juice then add the fish and mix that in, simmer for about 4 to 5 minutes or until the fish is cooked and easily flakes with a fork. Taste and season to your liking with salt and pepper.
  • Ladle the stew into bowls and serve with bread.

Notes

I will use Pangasius fillets when I make this, figure about 100 Baht for 750 grams. For 4 servings, this is about 75 cents per serving.
Variants: 1. Add a pinch of Old Bay Seasoning. 2. Add any or all of the following (you may need to increase the liquid amount as well) clam meat, mussel meat, small oyster meat, shrimp, or scallops. 3. Add diced potatoes. 4. Add mushrooms.
This recipe for Quick Easy Fish Stew is from Simply Recipes.
* Best Value $1 or Less per Serving,FISH - ALL,Fish - White Fish,SOUPS, STEWS, CHILI
Beef Noodle Soup I
November 5, 2017 Lee
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Beef Noodle Soup I

Sounds really good, a nice comfort food.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 500 grams beef stew meat, cubed
  • 1 cup onion, chopped
  • 1 cup celery, chopped
  • 3 beef bouillon cubes
  • 1/4 teaspoon dried parsley
  • pinch black pepper, or to taste
  • 1 cup carrots, chopped
  • 5 3/4 cups water
  • 200 grams dry egg noodles

Instructions
 

  • Heat a large pot on medium high heat and add the beef, onion, and celery. Saute for 5 minutes or so until the beef is browned on all sides.
  • Add the water, bouillon cubes, parsley, black pepper, carrots, and egg noodles. Bring to a boil then reduce heat to a low simmer. Cook, stirring occasionally for about 30 minutes or until the beef is tender and noodles cooked.
  • Serve.

Notes

Figure about 150 Baht for the beef. For 6 servings, this is about 75 cents per serving.
Variation: 1. Use course ground beef (using the wagon wheel plate on your grinder) in place of cubed stew beef.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI
Pork Liver Soup
November 4, 2017 Lee
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Pork Liver Soup

Adapted from an internet recipe.
This is based on a Chinese recipe I found and I will tailor this when I make it to make it a heartier soup. I added the noodles and spinach. I will update the ingredient amounts when I make this.
Print Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Lunch, Main Dish
Cuisine Chinese
Servings 2 servings

Ingredients
  

  • 300 grams pork liver, cleaned, sliced thin, (11 oz)
  • 250 grams frozen spinach, thawed, chopped, (8 oz)
  • 100 grams Chinese egg noodles, (3½ oz)
  • 20 grams fresh ginger, peeled, shredded, (¾ oz)
  • 4 cups water

For the Marinade

  • 1 tablespoon light soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon white pepper
  • 1½ tablespoons Shaoxing rice wine
  • ¾ teaspoon cornstarch

Instructions
 

  • Mix together the Marinade ingredients, place the sliced liver in a shallow bowl, pour the marinade in and mix together with the liver, let marinate for 20 minutes.
  • While the liver is marinating, prep the spinach. Squeeze any water from the spinach. If in leaf form, frozen in balls, chop those. Set aside.
  • Also while the liver is marinating, heat a small pot of water, when boiling, add the noodles and cook until tender, about 5-10 minutes, drain, and set aside the noodles.
  • When the liver is marinated, now heat the 4 cups of water in a medium pot, when boiling, add the ginger and remove the liver from the marinade and add to the pot. Boil for 30 seconds then cover and remove the pot from the heat and let set for 15 minutes.
  • At the 15 minute mark, place the pot back on a burner and set to high heat, add the noodles and spinach, just before boiling, remove from heat and cover for 2 more minutes to heat the noodles and spinach through.
  • Serve.

Notes

Figure about 40 Baht for the liver. For 2 servings, this is about 60 cents per serving.
* Best Value $1 or Less per Serving,: CHINESE,Pork - Hearts, Kidneys, Liver,SOUPS, STEWS, CHILI
Pork Chop Soup
November 4, 2017 Lee
1 Comment

Pork Chop Soup

This is a good soup but I have modified the recipe with my results. The flavor and consistency is much like a stew with a spicy, almost taco flavoring. Bone in chops will provide more flavor, but boneless chops or just loin should work as well. You can change up the veggies to your preference as well.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 2-4 pork chops, bone in, 2 to 4 depending on how meaty you want it
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 bay leaf
  • 4 cups chicken broth, fresh or from powder, or pork broth
  • 3 cups water, and as needed
  • 2 tablespoons soy sauce
  • 1/4 cup all purpose flour
  • 3 potatoes, diced
  • 1 cup broccoli, chopped
  • 1 carrot, diced
  • 1 onion, diced
  • 2 stalks celery, diced

Instructions
 

  • To a large pot, add the first 11 ingredients. Bring to a boil then reduce heat to a simmer and cook for 1 hour, uncovered. Remove the chops and set aside. Not much to see during this.
  • Remove 3/4 cup of broth from the pot then whisk the flour into the broth you removed, set aside. Using tongs to hold the chops, remove and discard any bones and fat (great treat for your dog) then chop the meat into bite size pieces and add the meat back to the pot.
  • To the pot, add the 5 vegetables at the end of the ingredient list, add more water if needed to just cover the veggies and meat. Stir together then bring to a boil and stir in the flour mixture you set aside earlier, this will slightly thicken the soup. Reduce heat to a simmer, cover and tilt the lid, and let cook for 1 hour, stirring occasionally.
  • Remove the bay leaf, and optionally, you can gently mash some of the potatoes to make a thicker soup.
  • Serve.

Notes

Figure about 100 Baht for pork loin (boneless chops). For 8 servings, this is about 40 cents per serving. When I price bone in chops I will update pricing here.
Variants: 1. Use 3 to 4 pork chops if they are thin or you want a meatier soup. 2. Use daikon in place of the carrot. 3. Use less potatoes and more broccoli. 4. Add sliced fresh mushrooms.
Adapted from an internet recipe.
#1 Go-To Recipes,* Fair Value $1.01 to $1.50 per Serving,SOUPS, STEWS, CHILI
Chicken, Mushroom, and Noodle Soup
November 3, 2017 Lee
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Chicken, Mushroom, and Noodle Soup

This sounds good and is very versatile, can use egg noodles, spaghetti, Chinese or Japanese noodles. I will be making this with some wonderful Japanese noodles I found in Tesco. I am basing the prep time on making the chicken broth, if you are pressed for time, use powdered broth and cooked chicken.
Print Recipe
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Course Main Dish
Cuisine American
Servings 6 servings

Ingredients
  

  • 3 chicken breasts
  • 1 cup fresh Shiitake mushrooms, stem removed, roughly chopped
  • 8 cups chicken broth, fresh
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger, peeled and minced
  • 2 cloves garlic, smashed and minced
  • 200 grams Japanese noodles
  • 1 cup spring onion, sliced

For Trinity

  • 1 carrot, cut into large chunks
  • 1 onion, quartered
  • 1 stalk celery, cut into large chunks

Instructions
 

  • In a large pot, add the chicken breasts and Trinity. Add 8 cups of water (I use a quart jar to measure 4 cups at a time.) Bring to a boil the reduce to a simmer until the chicken is cooked through about 20-30 minutes.
  • Remove the pot from the heat and let the pot cool to room temperature. Now you just made broth and juicy chicken.
  • When the broth has cooled, remove the chicken and roughly dice, set the chicken aside. Strain the broth, discard Trinity. If you have less than 8 cups of broth, just add some water to make 8 cups.
  • Rinse out the pot and dry it. Heat the oil in the pot and when hot add the garlic and ginger, saute for a minute or two until aromatic soft. Stir in the soy sauce.
  • Add the broth, mushrooms, and chicken. Bring to a boil, then add the noodles and reduce to a simmer for 5 minutes or so or until the noodles are tender.
  • Stir in the spring onion and simmer for another minute. Serve.

Notes

Figure about 50 Baht for 3 chicken breasts. For 6 servings, this is about 25 cents per serving.
Adapted from an internet recipe.
* Best Value $1 or Less per Serving,SOUPS, STEWS, CHILI