Refrigerator: Carrot Relish

I was surprised, this simple recipe is quite tasty and a great addition to many recipes.

 

I, first, saw Chef Susanne Duplantis on the short-lived Netflix Cooking Show Leftovers. A search found her website, Makeover My Leftover.

I will never be a real cook, so I depend on the advice and ideas of real cooks and chefs.

This is my first Chef Duplantis's recipe to try. Of course, I had to adapt the recipe based on the tools and ingredients I had.


Ingredients:

3-4 TBspns grated carrot, peeled
1/2 Tspn Lime Juice

Lime Zest*
1/2 TBspn sugar


Process:

Peel carrot with grater.

Grate carrot into a bowl.

Add the lime juice and zest.

Add sugar.

Stir ingredients thoroughly.
Cover and refrigerate overnight.

 

Made a turkey lunchmeat quasidilla with one slice turkey lunchmeat, shredded cabbage and 1/2 TBspn carrot salsa. It was great.

 

Lime zest is grated lime peel.

Stovetop and Microwave: Hug-A-Mug - Spicy Ramen Noodles with Leftover Chicken & Vegetables

Hug-A-Mug - Spicy Ramen Noodles with Leftover Chicken & Vegetables

(Adapted from: https://www.budgetbytes.com/chicken-yakisoba/)

 

Obviously, I adapted and reduced the size and ingredients of this recipe going from a bowl to a mug.

 

This is Not, Not #NotGerd-Friendly.

 

Use a large mug.

 

 

Ingredients:

 

A Dolllop of Vegetable Oil

1/2 Tspn Ginger powder

1 Tspn Onion flakes

1 TBspn Soy Sauce

1 TBspn Worcestershire Sauce

2 TBspns ketchup

1 Capful Hot Sauce

1 Tspn Sugar

2-4 TBspns Leftover Canned Mixed vegetables

2-3 TBspns Leftover Cooked Chicken, diced

2 TBspns Sauerkraut

3/4 Packet of Cooked Ramen Noodles

Noodle water

 

 

Process:

 

In a pot, add enough water to cover ramen noodles, bring water to boil, add noodles, cook for about 2-3 minutes until noodles are done. Drain and reserve some of the noodle water.

 

Add spices to mug, stir and mix well. 

Microwave for 30 seconds.
Add vegetables, chicken, sauerkraut.

Stir and mix ingredients thoroughly.

Add about half of the cooked noodles.
Add about 2 TBspns of noodle water.
Stir and mix all ingredients, thoroughly.
Microwave on high 1-2 minutes. 

 

This was an interesting recipe. It was much spicier than I imagined. 

 

But, it was a great recipe for leftovers.

 

 

Microwave: Creamy Chicken and Vegetables

This recipe adaptation was inspired by a recipe from @BudgetBytes. This a great recipe website. The author, Beth Moncel, writes in a fresh, clear, fun, informative style. Her recipes are always interesting and easy to make.

 

Also, I make miniature meals because as a single person, I don't need to make large meals. Plus, miniature meals reduces food waste.

 

As usual, I don't have all the ingredients. In this case, I was able to use several leftover items, so my measurements are a guess. Being frugal is a creative and adaptive process.

Microwave: Creamy Chicken and Vegetables

(Adapted from: https://www.budgetbytes.com/creamy-chicken-and-rice-skillet/)

Ingredients:

 

1 Cup Leftover Cooked rice

1/3 Cup Canned Salsa

2-3 Heaping TBspns Canned Mixed vegetables

1/3 Cup Cooked Chicken, diced

1/2 - 1 Cup Chicken broth (or use broth made from Chicken bouillon and water)

1 TBspn Crushed Dry Thyme

A few grinds of Black pepper

Plain yogurt

2-3 TBspns Mozzarella Cheese, grated (or use more if you desire)

 

 

Process: 

 

In a medium bowl, add ingredients, except the yogurt and cheese.

Stir and mix thoroughly.

 

Because, at the moment, I only wanted to taste the end result, I scooped out about 3 TBspns of the mixture and placed them into a dessert bowl.

 

Then, I microwaved it for 1 minute on high until hot.

 

After removing the bowl, I stirred in 1-2 ounces of plain yogurt and added cheese on top.

 

Then, I microwaved the mixture, again, for about 30 seconds to melt the cheese.

 

 

While it may not be clear, I made a larger batch than a dessert bowl and only microwaved a portion to make a miniature meal.

I can't say enough about the herb Thyme, I should use it more, it really makes this dish heavenly.

 

Microwave: Mug O'Sardine and Egg Bread Pudding (Non-dairy)

If you've been reading my blog, you can see I have reduced my focus. I found I liked Toast Toppings, and Mug recipes, especially bread pudding recipes.

 

In a way, these recipes offer an opportunity to experiment with various ingredient and spice combinations. So, if it turns out to be a disaster, I did not waste much food.

Plus, I feel more confident making bread puddings than I do with baking, at this moment in time.

Also, I have begun to use coconut creme instead of milk or cream in several recipes, this, by accident, makes some of these recipes non-dairy.

 

This recipe developed when I decided to use some leftover sardines. I grabbed an older Scrambled Egg and Sardine Toast Topping blog post thinking I would use it.

 

Instead, I decided I did not want to make toast, so I thought, hey, covert this recipe into a bread pudding recipe.

This one’s for you Alex.

 

Mug O’Sardine and Egg Bread Pudding (Non-dairy)

(Inspired by: https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters) 

 

 

Ingredients:

 

2 TBspns Sardine juice from leftovers from can of large sardines or a dollop of vegetable oil

1 egg

A Dollop Coconut creme, or milk, or milk substitute

2 TBspns Mashed leftover sardines

2-3 Dashes Onion flakes

1-2 Drops Hot sauce

1-2 Grinds Black pepper, to taste

1 Capful Lime juice

1 Slice Bread, intergral, torn into bits

Topping: A sprinkle of paprika

Variation Topping: a bit of cilantro dressing

 

 

Process:

• Add sardine juices or oil to mug.
• Crack egg into mug.
• Add coconut creme.
  
• Stir and whip mixture well for about 30 seconds.
  
• Add sardine mash and lime juice.
• Stir and mix well.
• Add onion flakes, hot sauce, and black pepper.
• Stir well.
• Add bread bits.
• Stir and mix well.
• Place mug in microwave.
• Cover top of the mug with a saucer.
• Microwave on high for 2 minutes.
• Check to make sure mixture is fully cooked and not runny.
• If runny, cook for 30 seconds or more.
• Once done, use a knife to separate cooked mixture from sides of mug.
• Tip mixture out onto plate.
• Sprinkle with paprika.

 

 
Variation: drizzle mixture with cilantro dressing.

 

#GERD-friendly if you don't use the hot sauce and black pepper.

Microwave: Mug O'Banana Cake (Non-Dairy)

I had several over-ripe bananas in the freezer, in order to avoid waste.

What could I do with an over-ripe banana? Obviously, banana bread comes to mind, but could I find a mug recipe?

 

In my internet search, I got lost in the jungle of banana recipes.

There were banana cake, mug or regular size, recipes.

There were banana bread recipes and banana bread pudding recipes in various sizes.

Plus, I found a Mug recipe for Eggless Banana Cake.

I got confused. Did the recipe call for a banana or a ripe banana or an over-ripe banana? Was the recipe a full-sized recipe or a mug recipe? Did the recipe call for ingredients I did not have or did not use?

There are days when I can’t keep recipes straight and confuse several recipes when I begin preparations. So, it was with caution, I choose one recipe to try.

I got lucky. I choose “Banana Bread Cake in a Mug.” Of course, I made modifications.

Microwave: Mug O’Banana Cake (Non-Dairy)
(Adapted from: https://www.rd.com/food/fun/cake-in-a-mug/)

 

 

Ingredients:

1 TBspn Veg oil

1 Egg

2-3 Tbspns Coconut creme, or milk, or milk substitute

2 TBspns Sugar

1/2 Over-ripe medium or large banana

1 Slice Bread, multigrain, torn into pieces

1 Capful Vanilla flavoring

1-2 Shakes Cinnamon powder

1 TBspn Nuts, crushed, or Almond slivers (Optional)

1 TBspn Raisins (Optional)

Optional Toppings: fresh fruit, sliced, or dry fruit, or cinnamon, or frosting, or honey

 

Process:

• In a mug, add oil, egg, and coconut creme.
• Stir well. Whip for 30 seconds or more.
• Add sugar.
• Stir well.
• Add banana.
• Stir, mix and whip well.
  
• Add bread, vanilla, cinnamon.
• Add nuts, and raisins.
• Stir thoroughly to mix all items together. Make sure bread is soaked in liquid. Stir and whip well.
• Mixture will be like batter.
• Cover mug with saucer, microwave (1500 kw) on high for 3:30-4 minutes. Saucer may pop off as mixture rises.
  Use knife to separate cake from sides of mug.
• Tip onto plate.

 

Topping Variations:

• Fresh, canned, or dry fruit.
• Drizzle with honey.
• Sprinkle with cinnamon.
• Spread frosting over top of banana cake. See below.

Variation: if you add a frosting, Let the cake cool.

Cut cake in half horizontally.

Spread topping over cake tops.

Sprinkle with cinnamon (optional).

 

Frosting:

2 TBspns Cream cheese

1 Tspn Confectionery sugar

1 Tspn Sugar

1 Tspn Lime juice

1 Tspn Peanut Butter

1 Capful Vanilla flavoring

1/4 Tspn Ground cinnamon

 

Place ingredients into a refrigerator container with a lid.

Mix, stir and mash ingredients together until smooth.

After icing the Banana Cake, save any remains in the refrigerator for your next Mug O'Banana Cake.

 

 

So many great thoughts came to mind as I made this recipe for the sixth and seventh time.

 

I should save the seeds that are left in the bread bag for use elsewhere.

 

I used bananas given to me by a family of friends before they returned to the States to make this recipe several times, which made this cake recipe special.

 

So, this Banana Cake recipe is a good memory recipe like mom’s green bean casserole, it will always bring a smile.

Toaster Oven: BBQ Chicken Rollups

This recipe is an example of how when I find a recipe that inspires me but how I must adapt the recipe when I do not have all the ingredients or the ability to follow the processes like making handmade rolls.

I laughed when I made this recipe because it is like making a sandwich except you roll up the contents in bread.

I agonized over using waxed paper or aluminum to cover the microwave tray to prevent the items from sticking. Isn’t wax paper or aluminum unfriendly to the environment?

During my recent dive into DIY crafts, I was shocked at the amount of waste material one person can accumulate.

I choose aluminum because it can be reused.

Note: this recipe has a few GERD-friendly touches. I try to avoid onions, so when a recipe calls for onions, I use onion flakes but the BBQ sauce and cheeses are not GERD-friendly.

 

 

Microwave: BBQ Chicken Rollups
(Inspired by: https://jamiecooksitup.net/2017/03/bbq-chicken-pinwheels/)

From a collection of recipes from: https://www.crazylaura.com/best-pinwheel-recipes/)

For 2 Rollups.

Ingredients:

2 slices of bread, flattened or two tortillas
4-6 TBspns leftover cooked chicken, diced
1-2 TBspns BBQ sauce
1-2 Tspns Dry Onion flakes
1-2 TBspns Mozzarella cheese, diced, shredded, or grated
1-3 Tspns Parmesan cheese
S/P to taste

Optional Topping: Cilantro dressing

Note: when using tortillas, double the amount of the other ingredients.

Process:

On a cutting board, lay 1 slice of bread.
Trim off crusts.
Use a rolling pin or a tall round glass to roll out the bread slice to flatten it. Roll until you have fully flattened and extended the slice.

In a bowl, add chicken, onion flakes, sauce, cheeses, salt and pepper.
Stir well to mix ingredients.
Add 1 TBspn of the chicken mixture at one end of the flattened slice.
Take that end and roll the mixture and bread forward until you reach the end of the slice.
Lay the roll with the closed side down on a toaster oven tray.

Follow the above steps again for additional BBQ Chicken Rollups.

Bake at 350 degrees for 7-8 minutes.

When serving, offer Cilantro dressing as a topping.

 

 

DIY: Hasty Pickle Relish

I needed to use the remaining pickles from an aging batch of DIY Quick Pickles. I thought using them in a pickle relish would work.

When I searched for a pickle relish recipe, I was surprised. Most recipes were for sweet pickle relishes and the quantities were huge because the idea was to can the relish.

But, the relish I had in mind was different, was it a dill pickle relish? Search results were similar.

So, I read a few recipes. Most of the recipes included bell peppers, celery seed, mustard seed, dill seed, turmeric, vinegar, sugar, and salt. Plus, most recipes wanted the cucumbers and bell peppers ground up in a blender.

Well, this wasn't going to happen, so I was left to improvise.

Using a recent Cucumber Relish recipe as a guide, I added and deleted a few ingredients.

I choose not to add the vinegar, lots sugar or salt because I was using pickles. Plus, I did not have celery seed, mustard seed, or dill seed. I had Turmeric, but hesitated using it. Maybe another time.

 

 

DIY: Hasty Pickle Relish

(Inspired by: Cucumber Relish, Dining with the Duchess: Making Everyday Meals A Special Occasion by Sarah, The Duchess of York and Weight Watchers, p42)

 

Ingredients:

8 DIY Quick Pickle Spears, sliced and diced

2 TBspns Bell pepper, sliced and diced

2-4 Grinds Black pepper

8 Shakes Onion flakes

1/2 Tspn Sugar

 

Process:

In a medium container with a lid, add the pickles and bell pepper.

Add black pepper, onion flakes, and sugar.

Stir thoroughly to mix ingredients.

I had to test this relish, so I added a few spoonfuls to half a ham and cheese tarta (sandwich). It turned out great!

 

WW Cucumber Relish

WW Cucumber Relish

(Adapted from: Cucumber Relish, Dining with the Duchess: Making Everyday Meals A Special Occasion by Sarah, The Duchess of York and Weight Watchers, p42)

 

 

Ingredients:

 

1/2 Cumber, peeled, deseeded, sliced and diced

2 TBspns Bell pepper, sliced and diced

4 Tspns can salsa, drained

6 Shakes Onion Flakes

1-2 Drops Hot sauce

1 Tspn Oregano powder

1/4 Cup Yogurt, plain

 

 

Process:

 

In a medium container with a cover, add cucumber

ber and bell pepper.

Add salsa, onion flakes, hot sauces, oregano and yogurt.

Stir thoroughly to mix ingredients.

Cover and refrigerate until needed.

 

Skillet: Chicken and Vegetable Hash (Toast Topping)

I had a bell pepper I had to use before it went bad. I did not want to do the usual dice it up and freeze it. So, I hunted down a few recipes where I could use fresh diced bell pepper.

This one is great for using vegetable and chicken leftovers.

 

Chicken and Vegetable Hash (Toast Topping)
(Inspired by: https://www.myplate.gov/recipes/supplemental-nutrition-assistance-program-snap/creamy-chicken-hash)

Ingredients:

Vegetable oil

1/2 Tspn Onion flakes

1/2 Tspn Garlic powder

1-3 Drops Hot sauce

2 Grinds Black pepper

1/4 Bell pepper, diced or 1/2 Cup Frozen mixed vegetable, drained, rinsed, cooked

1/4 Cup Canned Mushrooms, drained, rinsed, sliced

1/4 Cup Potato, cooked, diced (Optional)

1/4 Cup Chicken, cooked, diced

Optional sauce:

2 TBspns BBQ sauce

2 TBspns Milk

Add ingredients to a separate bowl. Mix well and set aside.

 

Process:

Add oil to skillet.

Add onion, garlic, hot sauce, black pepper.

Stir and mix.

Sauté for 2-3 minutes.

Add bell pepper and mushrooms.

Stir ingredients thoroughly.

Sauté for another 2-3 minutes.

Reduce heat to medium.

Add potatoes. (Optional)

Add vegetables. (Optional)

Add chicken.
Mix ingredients.

Cook on medium-high until cooked and warmed throughout.

Stir frequently.

 

Optional sauce: add 1 TBspn of BBQ sauce into mixture or as a topping.

Variation: Serve as a Toast Topping.

Spread 1 Tspn mayo over toast.

Add some hash to top of toast.

Option: Top with 1 Tspn if BBQ sauce.

For me, the “heat” factor was high.

 

Mug O'Basic Bread Pudding

Like my post on Simmer Sardines on Toast, this recipe and others illustrate that "What is old is new again."

 

For some reason, I am always amazed to find that many of the latest food trends like Mug Recipes and Toast Toppings are not new. You can find, in several cookbooks over 100-years-old, precedent recipes for Mug Recipes (Tea Cup Bread Pudding) and Toast Toppings (Broiled Sardines on Toast) recipes.

Also, many older cookbooks refer the use of leftovers. A bread pudding often uses stale bread.

 

Mug O'Bread Pudding

(Adapted from: No. 198 Tea Cup Bread Pudding, A Plain Cookery Book for the Working Classes by Charles Elmé Francatelli)

 

eBook available on Project Gutenberg

 

 Ingredients:

 

1 Dab Olive oil

1 Slice multi-grain bread, torn into small pieces

1 Level TBspn Sugar

1 Dollop Milk

2 Shakes of Nutmeg, powdered

1 Egg

 

 

 Process:

 

Add olive oil to a mug.

Swirl the oil over the bottom and sides of mug.

Add bread pieces.

Add sugar, milk and nutmeg.

Stir ingredients thoroughly.

Add egg.

Stir thoroughly.

Place mug in microwave, use a saucer as a cover.

Microwave on high for 1 minute.

Dump mug contents onto a plate to eat or eat straight from the mug.

 

 

Faux Martini Mocktail

In my internet search on uses for leftover olive juice, I found this recipe for a Faux Martini and couldn't resist!

Faux Martini Mocktail

(Adapted from: https://www.thespruceeats.com/paleo-martini-4040395)

Pre-Prepration:

Put cocktail glass in freezer for a few minutes.

 

 

Ingredients:

 

Cold Carbonated water (or sparkling mineral water)

3 Tbspns Olive juice (manzanilla)

3 Olives (manzanilla)

 

 

Process:

 

Fill chilled cocktail glass with carbonated water. Save room for olive Juice and olives.

Add Olive juice.

Add Olives.

Enjoy.

 

Chicken Tostados Using Leftovers

Tostados are a forgiving dish.

 

This recipe is not the classic beef and refried beans Tostado. See Resources below for traditional Tostado recipes.

 

I struggle to use up perishables and avoid waste.

 

As I surveyed the frig, I had LO carry-out chicken, lettuce, cream, black beans, corn tortillas, rice, cucumbers, cottage cheese, mixed vegs, and eggs, I knew I had to use these in a limited timeframe.

 

I planned on making pickles from the cucumbers but I was not sure about the rest.

 

Originally, I thought I’d make tortilla chips from the corn tortillas,  then the light bulb went off, no, I am going to make tostados and the rest of the ingredients fell into place.

 

 

 

Chicken Tostados Using Leftovers (LO)

 

Pre-Preparations:

 

You can buy pre-made Tostados and sour cream, but I choose to make DIY Tostados and DIY Sour Cream, see post below for instructions.

 

https://riastoneblog.blogspot.com/2020/09/microwave-mug-ochilaquiles.html

 

 

Ingredients:

 

Tostados

LO Canned Black beans

LO Carry-out chicken, diced

Canned Salsa

Perishable lettuce

Shredded cheese

DIY Sour cream

 

 

Process:

 

Place 1 or more Tostados on a plate.

Add a layer of black beans, drained.

Add a layer of diced chicken.

Top with 1-2 Tspns of salsa.

Add shredded or torn bits of lettuce.

Sprinkle shredded cheese over the lettuce.

Dribble DIY sour cream, to taste, over lettuce.

 

Yum, yum!

 

It's when I make something like this that uses sour cream do I remember how good sour cream is on many dishes.

 

Resources:

 

The Mexican Grocer

https://www.mexgrocer.com/mexcocina-may1.html

 

My Latina Table

https://www.mylatinatable.com/traditional-mexican-tostadas/

Using Pasta Water and Vegetable Water in Soups

While I do not have a large frig, I like my frig. But, I can’t save everything. Already, I have bottles and containers of stale beer, pickle juice, tea, coconut creme, sesame creme, lime juice concentrate, cranberry and other juices, so I am tight for space, so I do not often save my pasta water or vegetable water.

But, recently, I made a batch of pasta and saved the pasta water.

I had just cooked a whole patti pan squash in a pot of water and had saved the vegetable water.

After making the pasta, I decided to use the pasta water and squash water to make chicken broth.

 

I did not include quantities here because I just used what I had, about 1-3 cups of each.

Using Pasta Water and Vegetable Water in Soups

 

 

Ingredients:

 

Pasta water

Vegetable water

Onion flakes

Garlic powder

Ground black pepper

1 chicken bouillon cube

Extra water if needed

 

 

Process:

Add a dollop of vegetable water to a pot.

Add spices and bouillon cube.

Stir to mix well.

Heat on medium-high for a few minutes while stirring.

Add extra vegetable water, if needed.

Add pasta water.

Add remaining vegetable water.

Add extra water if needed.

Stir.

Bring to a boil.

Reduce to a simmer.

Simmer for about 5 minutes.

Remove.

Divide broth into individual serving freezer containers.

Hours later, I wanted to see how the broth tasted.

So, I emptied one serving into a large bowl and added about 2 TBspns of diced leftover chicken.

I covered the bowl and microwaved it for 4 minutes on high. (Microwave for 2-3 minutes if broth is not frozen.)

Be careful when removing bowl from microwave, the soup will be very hot.

I was pleasantly surprised, the soup had a smooth tasty flavor.

 

DIY: Easy Creamy Honey Mustard Dip

With guidance from the recipe below, I used an almost empty honey jar and made a creamy honey mustard dip.

 

 

DIY: Easy Creamy Honey Mustard Dip
(Adapted from: https://www.thespruceeats.com/mustard-mayo-dip-3056312)

Ingredients:

3 Heaping TBspns Mayo

1 Tspn yellow mustard

2 Tspns Honey

3 Tspns Dry Parsley flakes

3 Tspns Dry onion flakes

1-2 Drops Hot sauce

A pinch Tarragon powder

Ground black pepper, to taste

1/4 Capful of lime juice concentrate

Options: add Horseradish and / or Worcestershire sauce

Add ingredients into a jar and stir well to thoroughly mix the ingredients.

Refrigerate when not using the dip.