Chia Frozen Yogurt with Dried Blueberries and Almond Slivers

After I researched Ratatouille recipes, I worked on one I adapted from SimplyRecipes (See previous post, 12 Step Ratatouille).

While I waited for the liquid to reduce, I was inspired by another SimplyRecipes Recipe, Chia Pudding with Blueberries and Almonds. But, as usual, I had to adapt the recipe according to what I had and what I could do.

Chia Frozen Yogurt with Dried Blueberries and Almond Slivers
(Adapted from:  https://www.simplyrecipes.com/recipes/chia_pudding_with_blueberries_and_almonds/)

I used three small containers with lids.

(Not Shown: Vanilla, Honey, Cinnamon)

Ingredients:

1 8oz liquid apple yogurt

milk as needed

1/2 teaspoon chia to each

1/2 capful vanilla flavoring to each

1/2 capful honey to each

sprinkle of cinnamon to each

dried blueberries

almond slivers


Process:

Divide the yogurt into the 3 containers.

Add a bit of milk to almost fill the containers.

Add chia, vanilla, honey and cinnamon to each.
Stir each.

Put caps on containers.

Let them sit for 15-30 minutes.

Place in freezer.
Serve after freezing several hours, eight hours recommended.

When serving, tip container into small bowel.

Top with dried blueberries and almond slivers.

Microwave: Mug O'Zucchini Cake

Microwave: Mug O'Zucchini Cake
(Adapted from: https://kirbiecravings.com/zucchini-mug-cake/)

 Ingredients:

4 level TBspoons flour

1 level TBspoon sugar

1/4 Teaspoon baking powder

1/4 Teaspoon baking soda

A sprinkle of cinnamon

4 TBspoons milk

Almost 1 TBspoon olive oil

3 Level TBspoons grated or shredded zucchini (remove excess moisture)

1/2 TBspoon Peanuts, crushed

Honey (optional)

1 baggie

1 8oz mug

1 heavy glass

Several tablespoons and teaspoons

Cheesecloth or paper towels

Process:

Put peanuts in a baggie. Smash with bottom of heavy glass to crush.

Combine dry ingredients in mug.

Stir thoroughly.

Add milk and oil.

Stir until batter is smooth.

Remove water from zucchini either by placing in cheesecloth and wringing out excess moisture, or use paper towels and pat dry.

Add zucchini and nuts to batter.

Stir well.

Microwave on high for 1 minute 15 seconds.

When done, overturn cup on a small serving plate.

I drizzled a little bit of honey over the cake (not pictured).

It was interesting. There was no egg in the recipe and the nuts made it tasty.

Note: I did not have any cheesecloth or paper towels. But, I had some leftover clean, lacy curtain material. I cut a small swath and used it to wring out the excess moisture from the grated zucchini and it worked great. It also washed up well and dried quickly.

Hotplate: 12 Step Ratatouille

It was some leftover frozen squash and chayote that made me want to make a Ratatouille and it turned into an adventure.

As usual, I researched Ratatouille recipes. I found several. Some had ingredients I did not recognize. Others seemed complicated, then others were similar but SimplyRecipes's recipe while it had a lot of steps seemed straightforward.

Typically, I never have all the ingredients and have to get inventive.

The original recipe called for 1 pound of this or that. What was that?

I have a minimum amount of kitchen devices, so, no scale. So, I used a measurement conversion site (Source: Calculator-Coverter) and 1 pound was about 2 cups. The recipe was designed for 6-8 servings; I cut it in half since it's usually just me.

It turns out using 1/2 of some of the items equals one cup, or I used the whole vegetable. 

Caution: Careful using links, I am not sure they are all safe.

Hotplate: 12 Step Ratatouille
(Adapted from: https://www.simplyrecipes.com/recipes/dads_ratatouille/)


Ingredients:

1/2 medium-large white onion, diced

2 cloves of garlic, diced

1/2 Zucchini, diced

1 Chayote, chopped
1 Patty pan Squash, chopped

1/2 Green bell pepper, diced
1/2 Red bell pepper, diced

1 Medium eggplant, chopped

Olive oil for cooking

1/2 heaping Teaspoon dry Rosemary

1 heaping Teaspoon dry Thyme

1 cube tomato bouillon

4 dashes of red pepper sauce

1 Cup Canned tomatoes, diced

Salt (optional)

Equipment:

1 medium-large pot

1 skillet

1 sharp knife for slicing, dicing and chopping

1 slotted spoon

1 colander

1 cutting board

1 cup
2 teaspoons

1 serving dish or storage container 


Process:

You will be preparing and sauteing each vegetable separately.

Sauté means: to fry (food, such as small pieces of meat or vegetables) in a small amount of fat until golden, (Source: Merriam-Webster Dictionary).

You may need to add extra oil to the skillet as you go. Also sautéing time will vary. General times are 5-15 minutes.

1. Dice onion and garlic.

2. Add oil to skillet, sauté onions and garlic.
Chop zucchini while onions and garlic are sautéing.

Remove onions and garlic from skillet with a slotted spoon, add to large pot.

3. Sauté zucchini. 
Chop patty pan and chayote squash while zucchini is sautéing. (I used my frozen leftover patty pat squash and chayote.)
Remove zucchini from skillet, add to pot.

4. Sauté squash.
Dice bell peppers and chop eggplant while squash is sautéing.
Remove squash from skillet, add to pot.

5. Sauté bell peppers, and eggplant. Remove from skillet, add to pot.

6. Put bouillon cube into 1 cup water.

7. Crush Rosemary and Thyme in your palm and add to pot. Add red pepper sauce and bouillon to pot. Stir well.

8. Heat mixture to boiling, lower to simmer, cook for 30 minutes.

9. Pour mixture into a colander and quickly place the pot underneath the colander to catch the juices. Let the juices drain. Stir to get the juices to continue to drain. Pour juices into the skillet. Pour the mixture back into the pot.

10. Cook juices until it is reduced to a glaze. Cook on medium-high. This can take 15-30 minutes or more. It goes faster on high.

Note: I use a hotplate and the various temperatures are difficult to achieve.

11. Chop tomatoes. Add tomatoes to vegetable mixture in pot. Stir well.

12. Return juice glaze to pot. Stir well. Heat mixture until tomatoes are warm.

Serve Ratatouille warm.

OMG, This is wonderful. I don't think I have ever made a recipe with so many ingredients or steps.

My addition of chayote and patty pan squash did not alter the taste.

Yummmmm!

I like this recipe even though it involves many steps and ingredients. I like cutting the individual vegetables and then sautéing them. Each step gave me time to prepare the next vegetable and clean up as needed but it took me hours to complete. So, this will be a Sunday cooking marathon dish.

In addition, I had very little food waste.

While writing this blog, I did a little research into squash and learned Zucchini and Chayote are a type of squash and the squash I buy is a scallop or patty pan squash. This has opened my eyes, I never knew there were so many varieties of squash.



Zucchini Squash

 

(Source: https://www.burpee.com/vegetables/squash/squash-burpees-best-hybrid-prod003504.html)

Chayote Squash

(Source: https://www.plattershare.com/)

Scallop/Patty Pan Squash

 

(Source: https://weirdvegetables.blogspot.mx/search?q=chayote)

Other Sources:

Foodofy.com
http://www.foodofy.com/how-to-identify-squash-different-squash-types-you-didnt-know-about.html

Wikipedia.org
https://en.wikipedia.org/wiki/Cucurbita

University of Illinois Extension
https://extension.illinois.edu/veggies/ssquash.cfm

Hotplate: Imitation Tuna Sliders

I wanted to make Jack's kidney bean burgers. I did not have kidney beans, so I tried using Bayos Enteros, a kind of pinto bean but I did not really like the results.

(http://www.lacostena.com.mx/es/product/frijoles-bayos-enteros/)

Later, I wanted to make imitation tuna salad but I changed my mind and decided to make imitation tuna burgers or sliders inspired by Jack's recipe.

In my mind, sliders are smaller versions of burgers or sandwiches.


Hotplate: Imitation Tuna Sliders
(Inspired by: https://cookingonabootstrap.com/2018/02/19/carrot-cumin-kidney-bean-burger-17p-was-9p-vg-v-df/)


Ingredients:


1 can garbanzo beans, drained
About 2 TBspns sardine oil, drained from small tin of sardines
1/2 small red onion, diced
1 TBspn of leftover canned carrots and jalapeno peppers, diced*
About 4+ heaping TBspoons mixture of leftover saltine crackers, crushed, and bread crumbs*
2 teaspoons cumin
Olive oil for cooking or extra
1 Roll
1 TBspn Mayo
Ground black pepper
Cole Slaw* as a side (Optional)

*the canned carrots and jalapeno peppers, crackers and bread crumbs, and cole slaw were leftovers, so when you make the recipe make your own variations.



Process:


In a large bowl, add beans and mash well.
Add sardine oil.
Add onions.
Add carrot mixture.
Add crushed crackers and bread crumbs.
Stir and mix well.
If mixture is too dry, add a little olive oil.
Put 2 heaping teaspoons of flour on cutting board.
Pick up about a golf ball size of mixture.
Squeeze, shape into a ball.
Flatten in center of palm. Smooth edges.
Pat both sides of patty with flour as you shape the patty.


If necessary, reshape patty to make sure it does not crumble. Add more flour to outside of patty, this will help it keep it's shape and make it crispy.


Pour oil into skillet to cover bottom, about a 1/4 inch in depth.


Add patties to skillet. Cook on medium-high for about 3+ minutes per side.


I tried to make sure they were crisp.

Remove and place on platter when done.


To serve, I used a hamburger roll, would have preferred a small dinner roll.
Add Mayo on both parts.
Sprinkle with ground black pepper.


I used a bit of cole slaw from a carryout order as a side or you can add on top of patty.

 I made 7 small to medium sliders/burgers.


They were good!!!


Because of this success, I am going to try to make the Bayos Enteros burgers, again. I think it will work this time.

Microwave: Poached Egg Sandwich

First, I need to thank Business Insider (http://www.businessinsider.com/) for this recipe. It made my year. Now, I can have poached eggs.

I had tried the "boil in water" method ala Julia Child but it was cumbersome for me. I don't recall the results but I have not tried it again. Plus, that method uses a lot of water, so with this method, I save water.

Let's not forget, I can burn water. I am not a cook. Plus, all I have is a hotplate and a microwave. So, you can understand my joy!

The original steps in Business Insider were in a video. I like written instructions.

Microwave: Poached Egg Sandwich
(Adapted from: http://www.businessinsider.com/how-to-perfectly-poach-an-egg-in-the-microwave-2016-6)

Ingredients:

About 3 TBspoons water
1 clean egg
1 Roll
1 TBspoon Mayo
Ground black pepper
Imitation bacon bits


Process:

Put water into a small microwaveable bowl.
Carefully crack egg and open contents into bowl.
Place bowl in microwave and cover.
Microwave on high for about 45 seconds.
Note: I tried varying the time to get a softer egg, 40 seconds works, too.

Spread mayo on both parts of roll.
Sprinkle with black pepper.
Use a slotted spoon to remove cooked egg from bowl.
Place egg on one side of roll.
Sprinkle with bacon bits.

Yum!

Hotplate: Thinking About Fritters

I have been thinking about making vegetable fritters for weeks.
Also, I have been thinking about food waste.
I thought vegetable fritters would be one solution to reduce vegetable waste.
So, I searched for new vegetable fritter recipes and found:

Mother Earth News – Vegetable Fritters 
http://www.motherearthnews.com/real-food/seasonal-recipes/vegetable-fritters-recipe-zerz1410zdeh

Taste Without Waste – Vegetable Fritters 
https://tastewithoutwaste.com/2014/02/07/vegetable-fritters/ 

The Guardian – Vegetable Fritters
https://www.theguardian.com/lifeandstyle/2016/may/06/vegetable-fritter-recipe-anna-jones-the-modern-cook 

The Kitchn – How to Make Fritters Out of Any Vegetable 
http://www.thekitchn.com/how-to-make-fritters-out-of-any-vegetable-231408 

While I enjoyed reading these recipes and learned a few things, either I did not have all the ingredients or it seemed too complex for me, so I went back to my fritters recipe and made few revisions.


Vegetable Fritters

Ingredients:

leftover tomato and onions, diced
1 garlic clove, diced
1 cup of frozen diced mixed vegetables
2/3 cup flour
1/2 tsp baking powder
1 egg
1/2 cup milk
3 dashes of Tabasco Sauce
¼ cup white cheese, grated (optional)
ground black pepper to taste
Garnish: Lime Juice
Makes about 12-15 small fritters.


 

Not all ingredients used are shown.

Process:

Place diced tomato, onion and garlic in a small bowl, microwave for one minute on high. Set aside.
Place frozen mixed vegetables in a small bowl, microwave for two minutes on high. Set aside.

Mix dry ingredients in a bowl.
Add egg, milk, and Tabasco Sauce, mix well.
Smash batter lumps with the back of your spoon to make batter smooth.
Add tomato, onion, garlic and vegetables to batter.
Add grated cheese.
Stir thoroughly.

Add oil to medium or large skillet.
Heat oil until it sizzles.

Use large spoon to scoop up batter mixture.
Drop the batter mixture into skillet, leave room for other fritters.
Press down on batter mixture with spoon to flatten.
Cook on medium heat for about 2-3 minutes on each side until fritter is brown on both sides.

If fritter is thick, cook a little longer on each side to avoid uncooked batter.

Remove cooked fritters to a plate, drain oil.
Sprinkle with a little lime juice. 

Note: did not use Basil. 

Alternative: Canned Spinach Fritters

All I did was make the batter and mix in two tablespoons of twice drained canned spinach instead of tomato, onion, garlic and vegs, and cooked the fritters the same way as the vegetable fritters.

Ideas for future fritters: use diced cooked potatoes, shredded carrots, or mashed beans; spices: cumin or paprika.

While my fritters came out well, the amount of dirty dishes and utensils I made was overwhelming. Plus, I am on my fourth hot plate and this one is finicky, too, and my new skillet cooks unevenly, so I had to move the fitters around in the skillet to the areas where they would cook not burn.

If I had had any fritters left, I would have frozen them.

But, I think next time, I will slice and dice the veggie items, put them in containers and store for a bit. Then, make up a batch of dry batter mix and store it in a container.

Then, maybe when I make fritters next, it might be easier. Who knows.

More Links:

Sustainable Table
http://www.gracelinks.org/tag/main_dishes

Feliz Año Nuevo!!! 2017 - Lentil Salad, Pickled Radishes, Simple Sauted Radishes Recipes

Happy New Year, Everyone!!!

Spent New Year's Eve in Mexico with some friends.

After cleaning my space, I dumped the mop water out the front door to clean out the old new year.

For the dinner, I wore white underwear for good health and brought a lentil salad for prosperity (lentils look like tiny coins).

We lit blue, red, yellow, green, orange and white candles for peace, passion, abundance, health, intelligence and clarity.

We made a toast to the New Year and to our good health with sparkling grape juice and said prayers for the meal and the New Year.

After dinner, we walked to the Remate and, a minute before midnight, we ate 12 grapes, each one representing a wish for the New Year as the Christmas Tree flashed its lights and at midnight spelled out Feliz Año Nueveo 2017!!!!

Firecrackers burst all around. Fireworks could be seen in the distance. We blew our whistles, and tossed streamers and confetti!!!

The romantic in me wanted to toss a coin in the Remate Fountain and make a wish, like a scene from the American movie Three Coins in a Fountain set in Italy. But, after tossing a coin in and making a wish, I thought I should get the coin back, so it wouldn't clog the fountain's machinery.

It was a delightful evening with friends and electronic contact with family and friends!!!!

***Wishing Everyone the World Over: Peace, Prosperity, Good Health & Hope. May all your wishes come true***

Lentil Salad Recipe

Adapted from: http://www.skinnytaste.com/lentil-salad/

I think I've found a lentil recipe I can make!

Ingredients:

1 cup dry lentils, rinsed

1/2 palmful thyme, dry, crushed

2 handfuls carrots, shredded

1/4 cup bell pepper, diced

1/4 cup onion, diced

10 sprigs of fresh parsley, torn from stalks and torn again

1 clove garlic, minced

2 capfuls lime juice concentrate

1 TB olive oil

Salt/ground black pepper to taste

1. Process:
2. In a medium saucepan add lentils and thyme.
3. Cover with enough water so there's an inch above lentils.
4. Bring to boil.
5. Reduce to simmer uncovered until lentils are tender but not mushy, about 15 to 20 minutes.
6. Drain lentils.
7. In serving bowl or covered container add: carrots, pepper, onion, parsley, garlic, lime juice, olive oil, salt and pepper.
8. Mix well.
9. Add lentils.
10. Mix well.
11. Cover and store in frig to chill before serving.

Note: my lentils were a bit crunchy because my hot plate is finicky, yes, I have watch the pot to see if it is simmering.

The real test will be my friends tonight because this is a New Years's Eve dish.

It was ok, no raves. While it tasted fresh, it had little flavor.

Note 2: I just added a little bit of table vinegar to some leftover lentil salad and that made all the difference, it brought out all the flavor of the ingredients!!!!

At the grocery store, I don't often buy radishes because they come in a bag of about 20 bulbs.  Normally, I couldn't use all those radishes before many went bad and that would be a waste. But, this time, I had 2 recipes I thought would solve the problem, so then I could have some fresh radishes, then saute some for a side dish and pickle the rest. Goal: No Food Waste.

Pickled Radishes Recipe

Adapted from:

http://www.bhg.com/recipes/how-to/cook-with-fruits-and-vegetables/how-to-pickle-radishes/

Pickling Solution:

1/2 cup table vinegar? (see note)

4 TBs sugar

1 palmful dry thyme, crushed

1 1/2 tsp Salt

1 TB black peppercorns

Mix and stir these together in a large jar with a lid.
Make sure the sugar has dissolved.

Next prepare:

6 medium radishes (cleaned and trimmed).
Slice radishes into thin slices.

1/4 onion, cut into small wedges

Add radish slices and onion wedges to the jar of pickling solution.

Refrig 8 hours

Note: hit a few sags, when the recipe said cover radishes with pickling solution, it didn't say the radishes would float above the liquid, so I added a lot more vinegar. But, I wasn't sure about the sugar to vinegar ratio. I didn't want to add more sugar, so I didn't.

Not knowing how pickled radishes should taste, they tasted fine to me.

Note 2: Just added some pickled radishes to a serving of leftover lentil salad, not bad. But, I ate a black peppercorn, I wouldn't recommend it.

A Simple Sauted Radishes Recipe

6-8 radish bulbs, cleaned, trimmed and cut in half.
a dollop of olive oil
Salt and pepper to taste.

After putting the olive oil in a skillet, add the radishes.
Season to taste.
Cook on medium until radishes are brown and semi-soft.
Serve warm.

I added a video of the Christmas Tree but don't know why it won't play. Sorry.