Stovetop and Microwave: Shrimp, Spinach & Cheese Quesadillas

Lately, I've been trying several recipes from Budget Bytes (https://www.budgetbytes.com/) or using Beth Moncel's recipes for inspiration.

 

I am always on the lookout for easy and GERD-Friendly recipes.

 

While I do not always adhere to the GERD Do Not Eat Foods List, but I do try to modify recipes and minimize the use of forbidden items.

 

 

Stovetop and Microwave: Shrimp, Spinach & Cheese Quesadillas

(Inspired by: https://www.budgetbytes.com/creamy-chicken-and-spinach-quesadillas/#wprm-recipe-container-41733)

 

Pre-Preparation:

A Dessert Bowl of Frozen Shrimp.

Squeeze some lime juice over shrimp.

Sprinkle Shrimp with a bit of Garlic Powder.

Sprinkle Shrimp with a bit of Ground Black Pepper.

Microwave on high 30 seconds to 2 minutes to cook shrimp.

Drain and reserve.

 

Spinach

Fill a dessert bowl with frozen chopped spinach.

Microwave on high for 1-3 minutes.

Drain and reserve.

Alternative cooking method: Add shrimp with a bit of oil to skillet. Season as desired. Cook on medium. Stir shrimp as they cook. Cook for 2-3 minutes. Remove and drain. Add spinach to skillet with a bit of oil, cook on medium, stir as the spinach cooks. Cook until all the spinach has thawed and is warmed throughout. Remove and drain.

 

Ingredients:

 

Cooked Shrimp, dice, if necessary

Cooked Spinach

Mozzarella Cheese, grated

Vegetable Oil for frying Tortillas

1-2 Tortillas

 

 

Process:

 

Add oil to skillet.

Add tortilla.

Fry until bottom is light brown.

Flip.

Top tortilla with 1-2 spoonfuls of shrimp, spread in center.

Top shrimp with spinach.

Top spinach with cheese.

Season with additional Black Pepper, if desired.

 

 

Fold tortilla.

Cook for a short time to melt cheese.

 

Microwave: Salmon Melt

The Spruce Eats comes to the rescue, again.

 

I was tired. I had a can of salmon. But, when I thought of my existing recipes using salmon, I wanted to try something different. I went straight to The Spruce Eats and found many canned salmon recipes.

 

Of course, I did not have all the ingredients recommended, so I adapted the recipe and it turned out great.

 

Microwave: Salmon Melt

(Adapted from: https://www.thespruceeats.com/salmon-melts-909281)

 

 

Ingredients:

 

1 140g (5 oz) can boneless, skinless salmon, drained

4 TBspns Frozen mixed vegetables, cooked and diced

3 Shakes Dry onion flakes


2 Spears DIY pickles, diced

2-3 Tspns Pickle juice

1 Tspn Yellow mustard

2-3 TBspns Mayo

4 Shakes Dry parsley

S/P to taste

1-3 Drops Hot sauce

1 Slice Toast

1-2 TBspns Mixed cheese, shredded or grated

 

Process:

 

In a container with a lid, add salmon with cooked, diced vegs, onion flakes, pickle spears and juice, mustard, parsley, S/P, and hot sauce.

Stir and mix ingredients thoroughly.

Refrig mixture for 8 hours.

Remove.

Place toast on plate.

Spread 1-2 TBspns of mixture over toast.

Top with cheese.

Place in microwave.

Microwave on high for 30 seconds or a more to melt cheese.

 

While this was a little messy, when I made another melt, I used less of the mixture and it was a tidier meal.

Surprisingly, the pickle juice, and the diced vegetables really added more flavor when combined with the cheese.

 

Microwave: Mug O'Black Bean Chocolate Cake

In a search for black bean recipes, I was surprised to find recipes for Black Bean Chocolate Cake, including a mug version.

As usual, I adapted the mug recipe to what I had on hand. Also, the original recipe was for two mug cakes. I created a one cake mug version.

 

I actually used black beans I had just cooked. I used a different method than the one noted on SpruceEats (see Resources below).

 

I put about a half of cup of dry black beans (rinsed) into a container and filled the container with water and let the beans soak for several hours. Then, I transferred the beans to a pot and added about 1 1/2 cups of water. I brought the beans to a boil then lowered the temperature to a simmer and let the beans simmer for about an hour or more. When I checked the beans, they were soft. I turned off the beans but let the covered pot sit on the counter to cool down before I put the beans into a jar and then into the frig.

 

 

Microwave: Mug O’Black Bean Chocolate Cake

(Adapted from: https://www.myrecipemagic.com/black-bean-brownie-mug-cake-2501391899.html)

Ingredients:

1/4 Cup Black beans, cooked and drained

1 TBspn Flour

1 TBspn Cocoa powder

1 TBspn Honey

1 TBspn DIY milk (milk made with lactose-free dry milk)

1 Tspn Vanilla flavoring

1 Egg

1/4 Tspn Baking powder

Topping: Honey

Suggested extra toppings: almond slivers, chocolate syrup

 

 

Process:

Add beans to mug.

Use a fork to mash the beans. Stir and mash until all the beans are mashed.

Add flour and cocoa powder.

Stir and mix ingredients until thoroughly mixed.

Add honey, milk and vanilla.

Stir ingredients thoroughly.

Add egg and baking powder.

Whip and stir ingredients thoroughly.

Put mug in microwave, cover with a saucer.

Microwave on high for 2 minutes.

Tip mug over and use a fork to help the cake slide onto the plate.

Add topping(s).

 

I was surprised, this turned out well. It tastes like chocolate cake with a subtle flavor of the black beans.

 

Resources:

 

Spruce Eats

How to Cook Black Beans

https://www.thespruceeats.com/cooking-black-beans-1808034

Microwave: Mug O'Salmon & Vegetables, Mushrooms, Rice and Egg as a Toast Topping & Salad

A two-fer.

Perusing the frig contents, I had mostly eggs, a cucumber, a carrot, potatoes, salsa, cooked rice, LO canned salmon with vegetables, Italian lettuce and LO canned mushrooms.

This is when the ingredients come before the recipe.

Hmmm, we could make a mug of “fried rice” with salsa and an egg, but can’t add lettuce. Ok, what else? Maybe a salmon salad. I’m warming up.

Ok, we’ve got salmon with vegetables, cooked rice, an egg, mushrooms. Let’s start with this combo.

This reminds me of Jack Monroe. While this recipe does not resemble her recipes, the salmon brings back memories of her creamy salmon pasta.

Microwave: Mug O’Salmon & Vegetables, Rice with Egg as a Toast Topping

 

Ingredients:

1 Slice Multi-grain bread, toasted
A dab Olive or vegetable oil
1-2 Drops Hot sauce
1-2 TBspns Cooked rice
1 TBspn Canned salmon with vegetables
2 TBspns Canned mushrooms, diced, drained, rinsed
A dollop DIY Milk
1 Tspn Mayo



Process:

In a mug, add a dab of vegetable oil.
Add hot sauce (a tip from Jack).
Add cooked rice.
Add canned salmon.
Add mushrooms.
Add egg.
Stir ingredients thoroughly.
Add milk.
Stir thoroughly, again.
Place in microwave.
Cover with a saucer.
Microwave on high for 2 minutes.
Remove.
Stir.

If the liquids have not cooked away, return to microwave and cook 1-2 more minutes.

When I removed the mug, I realized the mixture was heavy. So, I made some toast, spread it with mayo and spread about 1/3 of the mixture over the toast.

Delicious.

A leftover success!!

 

Salmon with Vegetables, Mushrooms, Cooked Rice and Egg Mixture Salad

Using some of the remaining mixture from the recipe above, I'll make a salmon mixture salad for lupper, using some of the Italian lettuce, chopped olives, shredded cheese, cucumber and carrot.

 

DIY Mayo, Apple Vinegar, Yogurt and Paprika Dressing

Starting with an almost empty jar of mayo, I added about a dollop of yogurt, apple vinegar, and paprika. Then, I shook the jar vigorously to mix the ingredients. I only used a dribble of this mixture on the salad.

I have fallen in love with Italian lettuce, it is crispy and textured and it has more flavor than iceberg lettuce.

 

Actually, that one mug of salmon with vegetables, mushrooms, rice & egg made 3 meals. The above salad was my second salad made with the mixture.

Microwave: Mug O'Fettuccine

I had two remaining circles of spinach Fettuccine, so I decided to try to adapt a WW recipe to a mug recipe and after a second try, this recipe came out fairly well.

I had issues trying to boil the noodles, so I had to microwave the noodles one minute at a time. In my microwave, 2 minutes brings most liquids to a boil.

 

Microwave: Mug O’Fettuccine

(Adapted from: http://www.ww-recipes.net/2019/01/weightwatchers-)

 

Ingredients:

1 circle of Fettuccine

1 dab olive oil

Ground black pepper

3 TBspns canned mixed vegetables, drained

1-2 TBspns LO cooked chicken, diced

A dribble of Italian dressing

 

 

 Process:

Add circle of Fettuccine to mug.

Fill mug 3/4 with water.

Microwave in high 1-2 minutes at a time, depending on your microwave’s wattage.

Remove.

Add canned vegs.

Stir.

Fill mug 3/4 with water.

Add ground black pepper.

Stir.

Microwave 1-3 minutes in high.

Remove.

Drain, if necessary.

Add LO cooked chicken.

Stir well.

Add dressing.

Stir well.

Top with parm cheese.

 

 

Microwave: Mug O'Chilaquiles

Good Morning!

Chilaquiles is a delicious Mexican dish.

Plus, you can use your leftover stale corn tortillas.

It's been a long time since I made a recipe that was perfect the first time around and often when I make the recipe again, it just never tastes as good as the first one.

My eye jumps to Mug recipes that scroll by on YouTube or Twitter, so I was thrilled to see a mug recipe for Chilaquiles.

As usual, I did not have all the ingredients the recipe called for, like sour cream, so I made my own.

 

Microwave: Mug O'Chilaquiles (Toast Topping)

(Adapted from: https://www.thedailymeal.com/recipes/coffee-cup-chilaquiles-recipe )

Pre-preparation:

Ingredients:

Leftover corn tortillas

Cream

Apple cider vinegar

1 slice of multi-grain bread

 

DIY Tortilla Chips

Use leftover corn tortillas.Spread tortillas over on a microwaveable plate.

Microwave on high 2 minutes.

Remove.

Turn tortillas over.

Return plate to microwave.

Microwave on high 1-2 minutes.

Remove.

When tortillas have cooled, break them into small pieces.

Save unused tortilla chips and pieces in a closed container.

DIY Sour Cream

In a refrigerator container with a lid, add 3 TBspns of cream.

Add 1 TBspn of apple cider vinegar to cream.

Stir cream and vinegar together.

Cover and store in frig for 10-30 minutes.

Make toast.

Ingredients:

 
1 egg
2 TBspns milk
Ground black pepper
3 Drops hot sauce
3 TBspns mozzarella or monetary jack cheese, shredded
1 Tspn Dry onion flakes
Handful of DIY tortilla chips, broken into small pieces.
3 TBspns canned salsa, drained
Toppings: Mayo, DIY Sour cream, Dry parsley or cilantro (optional)



Process:

 
In a microwave-safe mug:
Add egg.
Add milk.
Add black pepper.
Add hot sauce
Whip together with a fork.

Add cheese and onion flakes to the egg mixture.
Stir.

Add tortilla chips and salsa.
Stir.

Microwave on high for about 2 minutes, or until cooked through.

Spread mayo over toast.

Add egg mixture to top of toast and spread over surface of toast.

Garnish with about 2 TBspns of sour cream, and sprinkle with parsley or cilantro.

 

 

Hotplate: COVID19 Chicken Broth with Additions

Breakfast today was a catch-all, Kitchen Sink Mug O'Something.

Lunch was a mug of COVID19 Chicken Broth with additions accompanied with several saltine crackers.


COVID19 Chicken Broth with Additions


Ingredients:

6 Cups water
1 Chicken Bouillon cube
1 Dollop vegetable oil
A sprinkle of onion powder
A sprinkle of garlic powder
Ground black powder
1-2 drops hot sauce
Additions: Use what you have.
Saltine crackers 


Process:

In 1 cup of water, add bouillon cube and microwave on high for two minutes.
Remove, stir to dissolve bouillon.
In a pot, add oil.
Add onion and garlic powders.
Add ground black pepper and hot sauce to taste (Optional).
Turn heat to high.
Stir the ingredients quickly.
Add bouillon water.
Stir.
Add 5 more cups of water.
Let this mixture heat up then remove from hotplate.

I added 6 ladlefuls of the broth to a large mug.
Then I add a ladleful of Rice, Chicken and Vegetable Stew to the broth.
Then, I stirred the mixture.
I microwaved the mixture for 2 minutes on high.

Be careful this broth will be hot!

Have some saltine crackers with the broth.


While I had a healthy frugal Breakfast and Lunch, the cafe next door has begun to offer door-to-door service. So, today, I got a Cafe-Carmelo Frappachino.

Hotplate: Scallop Squash Slices and Cheese

I've made this before but I did it wrong.

This time the dish was much better.


Scallop Squash Slices and Cheese

Ingredients:

1 Scallop Squash, washed
1 Pot about 1/4 full of water
1 dash of hot sauce
Ground black pepper
Mozzarella cheese (or other cheese)

Process:

Cut the squash in half. remove seeds, if desired.
Cut each half into thin slices.
Place slices in pot of water.
Add a dash of hot sauce.
Stir.
Bring to a boil.
Simmer about 15 minutes until squash is soft.
Drain squash.
Place squash into a microwave dish.
Sprinkle mozarella cheese or chunks over squash, be generous.
Sprinkle mixture with ground black pepper (Optional).
Microwave on high for about 30 seconds to melt cheese.

This was so good, I ate the whole thing.

I need to make this recipe more often. It is delicious and healthy.

#GERD-friendly

 

Hotplate / Microwave: Dressed Up Can of Portobello Mushroom Soup

You can take this dressed up Can of Cream of Portobello Mushroom soup anywhere.

Thanks to Jack Monroe (https://cookingonabootstrap.com/), I’ve made another great soup.

Sadly, I do not have a blender, so I used a can of Cream of Portobello mushroom soup instead of fresh mushrooms and also made other adjustments.

It turns out that Cream of Portobello mushroom soup is more of a broth whereas a different Cream of mushroom soup is creamy.

Also, I was pleasantly surprised, I had been saving a bit of leftover red wine in the frig for quite awhile. It was fine.


Hotplate/Microwave: Dressed Up Can of Portobello Mushroom Soup
(Adapted from A Girl Called Jack - Red Wine and Mushroom Soup p51)
 

Ingredients:

1 1/2 Cups water
1 Vegetable Bouillon cube
1/2-1 TBspns Onion powder
1/2 TBspn Garlic powder
1 15oz (420g) Can of cream of Portobello mushroom soup
2 oz (50ml) Leftover Red wine
1 Tspn Thyme, dry, crushed
Garnish: Thyme, dry, crushed

Process:

Add bouillon cube to water.
Microwave on high for 2 minutes.
Remove and stir until cube has dissolved.
Pour a small amount of the vegetable stock into a medium pan.
Add garlic and onion powders.
Stir.
With the liquid, the powders will become a paste.
Simmer for 1-2 minutes.
Add mushroom soup.
Stir and mix ingredients.
Add the rest of the stock.
Stir.
Add wine.
Stir.
Add thyme, crush between palms over liquid.
Stir.
Bring to a boil.
Stir.
Simmer 3-5 minutes to get soup thoroughly hot.
Add garnish when serving.

#GERD-friendly

Stovetop: Salmon and Corn Chowder

I have a smile on my face. I made chowder.

For the last few weeks, my attempts at making several recipes from various sources failed.

I battled with making peanut butter ice cream. My first attempt had came out good but when I tried to make it again, it became peanut butter ice or a thick peanut butter cream.

My little white beans, while cooked, lacked flavor.

But, things began to change when I made a wonderful sesame sauce for cucumber slices. Ahhh.


Stovetop: Salmon and Corn Chowder
(Adapted from: Tin Can Cook - Salmon and Corn Chowder p110)

I have made adjustments to Jack's recipe based on ingredients I had available and also in an attempt to make the recipe GERD-friendly.

Also, while I converted the grams into ounces, the amounts are not exact to the quantity you will find in cans in your grocery store.


Ingredients:

1 430g (15.16 oz) Can of potatoes, sliced or cubed, drained, and rinsed in can
 
1 and 1/2 Chicken bouillon cubes

10 oz Water

1 285g (10.5oz) Can corn, drained, and rinsed in can

4 oz Salmon paste see fish paste recipe below

2-3 TBspns Milk (I used powdered milk mix)

S/P to taste

2-3 TBspns thawed frozen spinach (Optional)


Fish Paste
(Adapted from: https://jackiem.com.au/2015/05/19/how-to-make-fish-paste/)


Ingredients:

 1 140g (4.93oz) Can of salmon, drained
3+ TBspns of flour
and a bit of water
S/P to taste


Fish Paste Process:

Basically, in a bowl, add salmon and flour, mix ingredients thoroughly by hand until it is a smooth thick paste. Add water if needed. Store the fish paste in the frig until ready for use. This recipe makes about 8oz of fish paste.


Salmon and Corn Chowder Process:

Add potatoes to medium sauce pan.
Add bouillon cubes to 10 oz of water.
Boil water and cubes in microwave for two minutes.
When ready, stir to blend bouillon with the water.
Add bouillon stock to pan.
Stir.
Bring to a boil then reduce to a simmer.
Add corn.
Add fish paste.
Stir until mixture is smooth.
Simmer until vegetables are soft.
Stir.
Simmer for 15 minutes.

Add milk.
Stir.
After a minute or two, add s/p to taste.
Add spinach (optional)
Simmer for a minute or two until chowder is hot.
Serve.

Note: I did not add spinach.

 

 Great with saltine crackers.

#GERD-friendly

Slightly Obsessing Over Overnight Oats

Ok, Ok, I know this is a bit obsessive but the light bulb finally went off.

Ok, I can't use the canned carrots here in Mexico for Jack Monroe's Carrot Cake Overnight Oats because I can't wash out the spicy, sour flavorings.

So, I thought cooking a batch of snack carrots would be a good idea for two reasons.

I can make carrots soft enough for an overnight oats recipe and use up the snack carrots since I usually can't finish a small bag of snack carrots before they get stale.

So, I did, and along with other variations, I made Carrot Overnight Oats.



 Carrot Overnight Oats
(Adapted from Jack Monroe's Carrot Cake Overnight Oats)

Ingredients:


6-12 small snack carrots
Water
Rolled oats
Raisins
Cinnamon
Honey
Milk made from powdered milk



Process:


In a glass bowl, add 12 snack carrots and cover them with water and a bit more.
Put the bowl in the microwave and use a plate as a lid.
Cook carrots on high for 6 minutes.

Get another small bowl with a lid.


 I eyeballed the measurement of the ingredients.


Drain carrots.
Add 6 cooked snack carrots.
Mash carrots with a fork.
Cover them with a layer of rolled oats.
Add raisins.
Add enough milk to soak the oats.
Add cinnamon and honey, then stir the mixture thoroughly.
Put the lid on the bowl and placed it in the frig.

  In the morning, upon making a serving, add more milk if necessary.

#GERD-friendly

Microwave: Peanut Butter Bread Pudding

This blog has grown quite a bit over the years. In the past, I tried cooking several recipes in one day. That worked for awhile.

But, now, I am doing a bit of reorgranization. I am pulling out some of the recipes made on those marathon days and making them individual posts. I am also revising some of the recipes, like making a recipe GERD-friendly and such.



Microwave: Peanut Butter Bread Pudding Recipe 
(Adapted from: my Blueberry Bread Pudding Recipe)

Makes about 6-8 servings


Ingredients:

3 eggs
1/2 tbspn sugar
1 cup coconut cream or coconut milk
2 cups milk
2 tspns vanilla flavoring
2/3rds of a 16oz jar of peanut butter
6 slices of bread (multigrain), broken into chunks
Cinnamon


Process:

Mix eggs, sugar, cream, milk and vanilla.
Stir thoroughly and set aside.
Spread the peanut butter on the bottom of the casserole dish.
Spread bread chunks in a thick layer over the peanut butter.
Pour egg mixture over bread and peanut butter.
Sprinkle cinnamon over the top of the mixture.
Cover the dish with plastic wrap.
Refrigerate for 3 hours.
Microwave on high for 15 minutes.
Let casserole rest for 10 minutes before serving.

Caution: pull edge of plastic wrap away from you to avoid steam burns.

Microwave: Mug O'Scrambled Eggs with Corn, and Salsa Topping

Microwave: Mug O'Scrambled Eggs with Corn, and Salsa Topping
(Got the idea from: http://bstrecipes.blogspot.mx/2015/07/squaw-dish-scrambled-eggs-and-corn.html?utm_medium=twitter&utm_source=twitterfeed)


Ingredients:

1 roll
a bit of olive oil
1 egg
A dollop of milk
1 tbpsn kernel corn
Ground black pepper to taste
A dash of paprika

Toppings: 1 tbspn canned salsa
1 tbspn imitation bacon bits


Process:

Cut roll in half and toast in skillet with a bit of oil.
Set aside.
Break egg into an 8oz coffee mug with a wide brim.
Add the remaining ingredients.
Mix and stir vigorously for at least 30 seconds.
Microwave 1-2 minutes until liquid has cooked off.
Scoop egg out and place on top of one half of toasted roll.
Top with salsa.
Sprinkle bacon bits over egg mixture

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!