Hotplate: Tindade

One of the things I love about @bootstrapcook, is Jack Monroe believes even people on a tight budget should be able to eat well.

When I read Jack’s Tindade recipe in Cooking on a Bootstrap, I guess I did not really understand what it was. For me, it turned out to be a tasty spread for bread chunks or crackers.

 

 

Hotplate: Tindade

(Adapted from: Cooking on a Bootstrap by Jack Monroe)
 

 

Jack’s recipe ingredients were in metric, I converted the measurements to ounces.

300ml milk = 10.14oz
500 grams fish = 17.6oz
330 grams potatoes = 10oz
400g Beans = 14oz

I looked for canned mackerel in 3 different stores but could not find any, so I used 2 cans of salmon. I think I could have added one more can.

Also, I made a lot of changes based on what I had.


Ingredients:

4oz milk
Salt /pepper to taste
1 Tspn Thyme, dry
1 Tspn Parsley
2 Cans Salmon, drained
1 Can potatoes, diced, drained and rinsed
10oz Peruano Refried Beans (white beans)
A Dab Vegetable oil
Lime juice


Process:

In a medium pot, add milk.
Set hot plate on medium low.
Let milk warm up.
Add spices.
Stir well.
Add salmon.
Add potatoes.
Stir mixture well.
Use a spoon to scoop out the beans from the packet and add to pot.
Add oil.
Stir mixture thoroughly.
Let mixture cook on medium-high for 5-10 minutes.
Stir frequently to keep mixture from sticking to the bottom of the pot.
Mash the mixture, if you want it creamier.
Pull pot off hot plate.
Add lime juice.
Stir.
Let it cool a bit.
Taste mixture, stir in more s/p and/or herbs, if you’d like.

 

 

Use as a dip or spread with crackers or chunks of bread, or as side dish.

See Jack’s original recipe for recipe tips and his suggestions for how to use the empty leftover cans.

Simple Turkey RollUp

After Thanksgiving, I had plenty of store bought, sliced turkey lunchmeat in the freezer. I like turkey.

 

It took a day or two to figure out that making a Turkey RollUp would be a great way to use the slices of turkey lunchmeat. I had some basic ingredients: Italian lettuce, cream cheese, shredded mixed cheese and some salsa.

 

When I like something I eat a lot of it. So, for about 3 days, I ate several Turkey RollUps and I was happy. Plus, I had to use that lettuce, quickly.

As I started to write this post, I wondered what is the difference between a RollUp and a Wrap? A quick internet search did not answer the question. But, in my mind, the ingredients in a RollUp are less than a Wrap, a Wrap is bulkier than a RollUp. Plus, with some Rollups, once you've made a RollUp, you can slice it vertically and make Pinwheel appetizers.

 

 

Simple Turkey RollUp

 

Ingredients:

 

1 Flour Tortilla

1 TBspn Cream Cheese

Add Ground black pepper, to taste

1 TBspn Mixed cheese, grated

1 Slice of Lunchmeat

1 Palmful of Italian lettuce or other greenery, shredded

1 Tspn of Canned salsa

 

 

Process:

 

Place tortilla on a plate.

Spread the cream cheese over the whole tortilla.

Sprinkle with ground black pepper.

Sprinkle on grated cheese.

Add lunchmeat.

Add lettuce.

Sprinkle salsa over the lettuce.

Pick an edge of the tortilla and roll it tightly towards the other edge.

Resource:

In my internet search regarding RollUps and Wraps, I found this recipe on one of my favorite recipe websites, SpruceEats:

Low Calorie Ham and Turkey Wrap

https://www.thespruceeats.com/low-calorie-ham-and-turkey-wrap-2246291

It's Been a Week of Salvage Operations

This week, I attempted to salvage lettuce, sardine fishballs, and some papaya and pumpkin fruit.

On Saturday, I made two fishball recipes. Both were a flops. I had over 60 fishballs to salvage.

With some DIY Tartar sauce or a red sauce, they worked as appetizers.

Then, I got a craving for Tostadas. That required lettuce. So, I have been eating a lot of Tostadas this week to save the lettuce and fishballs.

On a store-bought tostada chip, I added a base of refried beans, a crumbled fish ball on top of a base, with a little red sauce or DIY Tartar sauce, shredded lettuce and parm cheese.

The red sauce and DIY Tartar sauce helped add flavor.

There was not much difference in taste between the two types of fish balls. Plus, there’s not much difference in the pictures, either. I am too embarrassed to show the assembly of ingredients.

I can not afford to throw out these fish balls, so I will continue to look for ways to salvage them.

While I enjoyed these fishball Tostadas, another savage operation was a great success. Chicken Soup with pasta and a crumbled fishball.

The base of the soup was made from a previous Chicken broth recipe. The pasta was precooked and flavored with olive oil and basil. I just added the pasta and crumbled fishball to the broth. The fishball was like a dumpling.

Then, I thought about that bit of papaya fruit and pumpkn puree I had in the freezer.

Let's see if I add some plain yogurt, could I make mousses? Yes, I can.

Over the last five days, I saved 60+ sardine fishballs (some are frozen, will see how they work after thawing), a 1/2 head of lettuce and some frozen fruits.

#GERD-friendly