11+ Ways to Make a PB&J

“Fun Fact: The first recipe for PB&J was published in 1901—until then, peanut butter was paired with pimento cheese.”
—Readers Digest: https://www.rd.com/list/experts-create-their-perfect-pbj/

 

11+ Ways to Make a PB&J

1. PB and mixed berries, fresh or dry
2. PB and apple slices, cinnamon & raisins
3. PB and pretzels & honey
4. PB and jelly mixed with yogurt
5. PB and jam
6. PB&J and banana slices or other fresh fruits
7. PPB&J Crepe
8. PB&J Pancake Sandwich
9. PB&J RollUp

10. PB&J Grilled
11. PB&J on various breads, plain or toast, or crackers


References:

Peanut Butter Sandwich Recipes
https://www.huffpost.com/entry/peanut-butter-sandwich-recipes-exquisite_n_6527766?ncid=tweetlnkushpmg00000067

Better Peanut Butter and Jelly Sandwich Hacks
https://www.buzzfeed.com/rachelysanders/better-peanut-butter-jelly-sandwich-hacks?utm_term=.laYMvM19PJ%23

The History of Peanut Butter and Jelly
https://recipes.howstuffworks.com/history-pb-jelly.htm

Who Invented Peanut Butter?
https://www.thoughtco.com/who-invented-peanut-butter-4082744

Faux Cottage Cheese

The cottage cheese here is a bit different from what I am used to. It’s a bit watery and the cheese seems like bits of cheese rather than curds.

So, I thought, I could probably make a similar DIY cottage cheese.

 

I concocted a recipe and it worked.

Faux Cottage Cheese
(Inspired by: https://www.wikihow.com/Make-Cottage-Cheese)

 

Ingredients:

Queso panela or a soft, light cheese, diced
Milk, lactose-free

1/4 - 1/2 Tsp Salt

White Vinegar

 

 

Process: 

 

In a small covered frig container, add diced / sliced bits of the cheese.

Add a dollop of milk, enough so the cheese bits are swimming in the milk.

Next, add salt and and a dollop of white vinegar.
Stir mixture thoroughly and refrigerate,

 

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: Quick Tomato and Vegetable Broth

This is a "Kitchen sink recipe", meaning toss in whatever vegetables you can find in the frig.

Quick Tomato and Vegetable Broth



Ingredients:

4 cups water in a pot
1 cube tomato bouillon
1 dollop canola oil
5 dashes garlic powder
5 dashes onion powder
1 Tspn thyme, crushed
2 dashes oregano powder
2 dashes hot sauce
2 grinds ground black pepper
6oz leftover tomato-pasta liquid
6 snack carrots, diced
6 stalks celery, diced
1 1/2 cup cooked small white beans
3 TBspns canned mushroom pieces, drained


Process:

Add bouillon cube to pan of water.
Add oil.
Add spices.
Bring to a boil.
Add diced vegetables and beans.
Stir.
Bring to a boil.
Reduce heat to medium, to a simmer.
Add mushrooms.
Simmer for 15 minutes.

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: COVID19 Quick Chicken Vegetable Broth

I will be posting about my experiences self-quarantining.

I am a small portion eater to begin with but, after a recalculation of my pantry supplies, I decided to try making a soup to stretch my vegetable and protein stock. I adapted my Hotplate: Simple Chicken Vegetable Soup recipe as a trial.



Hotplate: COVID19 Quick Chicken Vegetable Broth


Ingredients:

1 Chicken bouillon cube
6 cups of water
3 Dashes Onion powder
3 Dashes Garlic powder
2 Dashes Hot sauce (Optional)
1 Grind black pepper
4 TBspns frozen mixed vegetables
1 Heaping TBspn canned chicken, drained
2 TBspns canned diced potatoes, drained and rinsed
Use What You Have regarding additions, I found:
2 Snack carrots, diced
2 TBspns canned salsa
Small quantity of cooked white beans


Process:

Add 2 cups of water to a microwaveable container
Add 1 bouillon cube to the water.
Microwave on high for 2-3 minutes.
Remove and stir until bouillon cube has dissolved.
Add stock to large pot.
Add 4 cups of water.
Add spices.
Stir.
Cover pot.
Cook on high.
Cover pot.
Bring liquid to a boil.
Add vegetables and leftovers.
Stir.
Recover pot.
Cook on medium for about 15 minutes.
Check vegetables, if they are soft, the soup is ready, if not, cook for 5-10 minutes more.

This recipe could make 6-8 servings.

Cool remaining soup. Freeze in portions.


#GERD-friendly, if you determine which and how much of the spices you can tolerate.

 

Quick Pickles

DIY Quick Pickles
(Thanks to: Quick Pickled Cucumbers | Easy Refrigerator Pickles Recipe)


Ingredients:

1 Cucumber
A jar with a lid
Water
Apple Vinegar
1-3 TBspns of sugar
2-3 Tspns of rock salt or salt



Process:

Wash cucumber.
Cut in half vertically in the middle.
Cut each half into length-wise strips (julienne).
Cut away the seeds.
Add cucumber strips to jar.
Add water to jar until about 1/2 half to 2/3rds full.
Add spices.
Fill with vinegar.
Affix lid.
Shake jar to mix spices and liquids.
Store in frig.

Curry and Cinnamon Overnight Oats

I am enjoying making variations on Jack Monroe's Carrot Cake Overnight Oats

For this recipe, BudgetBytes offered another good idea for making a version of overnight oats using spices like Turmeric. As usual, I often don't have the spices called for in a recipe, so I have to make substitutions.

I did not have Turmeric, so I took a look at my Badia curry powder and it had Turmeric and a few other spices as its ingredients.

So, I went with the Curry and I made a few other adjustments. I had wanted to make one small serving, so instead of measuring the ingredients, I used them as a guide.

(Badia: https://badiaspices.com/product/curry-powder-1-20-lbs/)

Curry and Cinnamon Overnight Oats
(Adapted from:) https://www.budgetbytes.com/golden-milk-overnight-oats/)

 

Ingredients:

2 - 4 TBspns Rolled oats
1/2 - 2/3 Cup milk, made from dry powder mix
1 Tspn Curry powder
1/2 Tspn Cinnamon
1 Tspn Honey
 1/2 Capful Vanilla


Process:

In a small container with a lid, add a layer of oats.
Add a little milk, stir to coat oats.
Add a little more milk to cover oats.
Add spices and honey.
Stir and mix thoroughly.
Add lid.
Place in frig overnight.

In the morning, open the container. The oats will have absorbed the milk, add more milk and stir well before eating.

This makes a small serving. Increase oats, milk and spices for larger servings.

#GERD-friendly
 

Microwave: Glazed Carrots

Pulled from Sunday Cooking Marathon Recipes

Glazed Carrots Recipe

Adapted from: http://lilluna.com/brown-sugar-glazed-carrots/

Ingredients:

1 16oz bag of baby carrots

1/2 cup water

A dollop of olive oil

1/2 tbspn sugar

S/P to taste

Process:

Add ingredients to a microwave casserole dish with a cover.

Mix well.

Cover and microwave on high for 10 minutes.

Canned Corn Salsa

Corn Salsa Recipe

Perused several Corn Salsa Recipes then made my own.

Ingredients:

1 14oz can kernel corn, drained and rinsed
1 8oz can salsa, drained
1 TBspn Onion flakes

1/2 Tspn Garlic Powder
1 Tbspn Basil flakes, crush in palms
Ground back pepper, to taste
1 capful Lemon juice

Process:

Mix all ingredients together.

Throw Together Cucumber Sandwiches

I am in Cucumber heaven!!

My cucumber quick pickles came out great.

The cucumber water was refreshing and the water seemed to keep the cucumber slices crisp. So, I grabbed a few slices to make a sandwich and then, I added more water to the jar.

I also grabbed some:

Cream cheese
2 Slices of multi-grain bread
some Basil
some Paprika
Ground black pepper

After slathering the bread slices with cream cheese, I topped the cheese with a few cucumber slices.

Then, I sprinkled the slices with crushed basil and paprika. I added a few grinds of ground black pepper and slapped the two pieces of bread together. No way am I going to cut of the crusts, they are the best part.

I cut the sandwich into quarters and ate them.

They were good. There are many ways to make cucumber sandwiches, maybe someday I will try some of those variations.

I had a lot of fun using one cucumber to make five different recipes.

#GERD-friendly if you use little to no ground black pepper. 

Hotplate: Salmon and Cheese Chowder

I am enjoying making soups from various recipes.

The original recipe can be found in the Tightwad Gazette by Amy Dacycyzn on page 570. I made adjustments in an attempt to make it #GERD-friendly and based on What You Have on Hand.

 Hotplate: Salmon and Cheese Chowder


Ingredients:

2 Cups water
1 1/2 Chicken bouillon cubes
1/4 Cup butter or margarine
2 Carrots, grated or 2 Cups shredded carrots
1 Tspn onion powder
1/2 Tspn Worchestershire sauce
Ground Black pepper to taste
1/4 - 3/4 Cup flour
1 2/3 Cups milk, deslactosada (Lactose-free)
1 140g (4.9 oz) Can of Salmon (or Tuna), drained
1 Cup Cheese, mozzarella or other, grated
Garnish: Parsley fresh or dry, crushed (Optional)

Process:

Add 2 cups water to a microwave container.
Add bouillon cubes.
Microwave on high for 3 minutes or more to dissolve cubes in water.
Remove and stir.
Set aside.

In a large pot, add butter.
Add carrots.
Stir.
Cook on medium, saute carrots.
Add onion powder.
Add Worcestershire Sauce.
Add Ground Black pepper.
Stir.
Saute for a few minutes.
Stir occasionally.
Add 1/4 cup flour slowly.
Stir as you add the flour, in an attempt to avoid lumps.
Add 1/2  Chicken stock.
Stir continuously to reduce lumps.
Stir for until flour has been mixed thoroughly.
If soup has not thickened, add a bit more flour.
Add remaining stock.
Stir.
Add milk.
Stir thoroughly.
Reduce to simmer.
Stir until the mixture bubbles.
Add salmon or tuna.
Stir.
Add cheese.
Stir and heat mixture until the cheese melts.
As you serve in a bowl, add garnish, if desired.

 

One Cucumber, Many Uses

Update: minor adjustments to Quick Pickles measurements.


My biggest problem with fresh produce is I never use it all immediately and end up with waste. Generally, I dice or slice any remaining produce and freeze them.

But, cucumbers don’t freeze well. So, I have a few ways to prepare cucumbers for multiple uses without waste.


One Cucumber, Many Uses

With 1 large cucumber:

Wash and cut in half, in the middle.

With one half:

Peel.



Cut into slices (round).

1. Put slices into a jar of water to make cucumber water.

2. Dice remaining slices, place in a container.
Use with various sauces, see choices in Cucumber Bonanza post on this blog.


With the second half:

Cut into length-wise strips (julienne).
Cut away the seeds. 

3. Place strips into a jar with spices to make quick pickles. See DIY Quick Pickles below.

4. Dice any remaining strips, save in a container. Use in cucumber salsas or cucumber salad like Apple / Cucumber Salad with Yogurt. See below.

Apple / Cucumber Salad with yogurt
Add diced apple with some diced cucumber. Add yogurt and stir to coat diced apple and cucumber.



DIY Quick Pickles
(Thanks to: Quick Pickled Cucumbers | Easy Refrigerator Pickles Recipe)


Ingredients:

Cucumber
A jar with a lid
Water
Vinegar
1-3 TBspns of sugar
2-3 Tspns of rock salt or salt


Process:

Wash cucumber.
Cut cucumber in half vertically in the middle.
Cut each half into strips.
Cut away seeds.
Add cucumber strips to jar.
Add water to jar until about 1/2 half to 2/3rds full.
Add spices.
Add vinegar.
Affix lid.
Shake jar to mix spices and liquids.
Store in frig.

Hotplate: Simple Chicken Vegetable Soup

Hotplate: Simple Chicken Vegetable Soup
(Inspired by: https://natashaskitchen.com/easy-chicken-noodle-soup-recipe/)

I love soup. It is one of many comfort foods. This recipe is also frugal (Budget-friendly).

I appreciate Natasha's recipe. It inspired me to keep trying to make Chicken Soup. I had failed before so many times. While my recipe is a major departure from Natasha's, she pointed me in the right direction.

Now, I have an easy recipe, I can make with confidence.

I used leftover vegetables and vegetables I had on hand, so this recipe can have lots of variations.

I think potatoes add additional flavor and texture to the soup.


Ingredients:

1 Chicken bouillon cube
6 cups of water
1 dash of garlic powder (Optional)
1 dash of onion powder (Optional)
Ground Black Pepper (Optional)
Season to taste and GERD tolerance
Use vegetables on hand for example:
2 chayotes, 1 frozen, 1 fresh, sliced and diced
6 Leftover roasted potatoes, cubed
10 snack carrots, diced
*I added some leftover pastrami slices. (Optional)


Process:

Add 2 cups of water to a microwaveable container
Add 1 bouillon cube to the water.
Microwave on high for 2-3 minutes.
Remove and stir until bouillon cube has dissolved
Add stock to large pot.
Add 4 cups of water.
Add spices.
Stir.
Cover pot.
Cook on high.
Bring liquid to a boil.
Add vegetables.
Stir.
Recover pot.
Cook on medium for about 15 minutes.
Check vegetables, if they are soft, the soup is ready, if not, cook for 5-10 minutes more.

I serve soup with crackers.

I divide remaining soup into single servings in freezer containers and freeze for later use.

#GERD-Friendly, use none or a little of the spices

Hotplate: Simple Chicken Noodle Soup

This is a #GERD-Friendly soup. Using the spices is optional. What gives the soup some flavor is the tomato or spinach flavored noodles.


Hotplate: Simple Chicken Noodle Soup
(Inspired by: https://natashaskitchen.com/easy-chicken-noodle-soup-recipe/)


Ingredients:

1 Chicken bouillon cube
6 cups of water
Noodles, fettuccine (Spinach or Tomato), or other type of noodles
1 dash of garlic powder (Optional)
1 dash of onion powder (Optional)
Ground Black Pepper (Optional)
Season to taste and GERD tolerance
1 354g (12.48 oz) Can of chicken, drained


Process:

Add 2 cups of water to a microwaveable container.
Add 1 bouillon cube to the water.
Microwave on high for 2-3 minutes.
Remove and stir until bouillon cube has dissolved.
Add this stock to large pot.
Add 4 cups of water.
Add spices.
Stir.
Cover pot.
Cook on high.
Bring liquid to a boil.
Add noodles.
Stir.
Recover pot.
Cook on high for about 10 minutes.
Add chicken.
Stir and mash chicken chunks into smaller pieces.
Cook on medium-high for about 5 minutes or until noodles are soft (el dente).

I serve soup with crackers.

Later, I divide remaining soup into single servings in freezer containers and freeze for later use.

#GERD-Friendly, use none or a little of the spices

DIY Pesto

Making Pesto scares me.

Every recipe sounds so complicated and full of ingredients I don't have.

So, when I wanted to make a recipe that called for a pesto, I did a quick internet search for an easy pesto recipe and found Pesto! from RecipeTinEats.


DIY Pesto
(Adapted from: Pesto! at RecipeTinEats)


Ingredients:

2 Cups frozen spinach
2 Full TBspns of peanuts, crushed
2 Full TBspns of Parmesan cheese, grated
6 TBspns Olive oil
1/2 or less Tspn Garlic powder
2-3 TBspns Basil, dry, crushed between palms
3 Screws of Ground black pepper (Optional)
S/P to taste


Process:

Microwave spinach on high for 3 minutes.
Add Spinach to a container with a lid.
Add nuts.
Add Parmesan cheese.
Add oil, garlic powder, basil and pepper.
Stir ingredients thoroughly.
Stir ingredients furiously with a fork to make the mixture creamy. Use the fork to smash the ingredients.
Add more oil, if desired.
After use, add lid.
Store remaining mixture in frig.

Note: In many countries the government has set standards for what cheeses can be called grated Parmesan cheese (ready-to-use).

In the United States, the FDA states that grated Parmesan cheeses can contain up to 4% cellulose (an anti-caking agent).

But, in the past, there was a controversy. One or more Parmesan cheese manufacturers allegedly exceeded the 4% limit on the amount of cellulose in their products.

https://www.thedailymeal.com/news/eat/your-parmigiano-may-be-diluted-wood-shavings-study-finds/021716

Even now, if you read a label on Parmesan cheese you can not know what the amount of cellulose is in the product.

Hotplate: Wagon Wheel Pasta with Chicken, Spinach & DIY Pesto

Updated 12/22/19
Made minor edits to clarify process.

I peruse my Star Trek Cookbook often and have made several recipes from the cookbook. There are two things, I think many cookbook authors miss, adding humor and personal stories. It's just fun reading this cookbook.

  One recipe I have been waiting a long time to make is Garrett Wang's Chicken and Sun-Dried Tomatoes. I spent months looking for "Rotelle" pasta (wagon wheel pasta). Then, Hurray! I found some bags of small wagon wheel pasta, called "Engrane" in Mexico.

Looking at this recipe, now, my eyes roll.

I am not going to be making this recipe as it is stated in the Star Trek Cookbook, gotta adapt it to what I have and also make it GERD-friendly.

Plus, I wonder, how can spinach be a substitute for pasta as the recipe suggests?

Oh no, I forgot the recipe called for pesto. So, I desperately searched for an easy DIY pesto recipe.

Luckily, I found one at RecipeTinEats! Now, I don't have a blender, so I am not sure what to call the mixture I made, maybe "Almost Pesto Sauce." Now, that I think about it, I should have just stirred the mixture more furiously.

Even though I have been trying to learn how to cook for years now, I am still uncomfortable with many of the ingredients and processes.

While this recipe states the process in a logical order, I was bouncing all over the kitchen because I would forget one step before I started another. Or the pasta boiled over. Or I almost ran out of tablespoons. Or I ran out of space to put things. I felt a little like Neelix (Ethan Phillips) when he runs around Voyager's kitchen cooking up a storm for the crew with various pots boiling, frying, and steaming.

The sink is full of all the dishes, cups, bowls, spoons, pots and pans I used. While I am exhausted, I know IF I make this recipe again, it will go easier.



Hotplate: Wagon Wheel Pasta with Chicken, Spinach & DIY Pesto
(Adapted from: Star Trek Cookbook, Garrett Wang “Chicken and Sun-Dried Tomatoes”)

Note: While this dish is cooked on a hotplate, it is served cold.


Ingredients:

2 Cups Frozen spinach
1-2 Cups water
1 dab of olive oil
1 Tomato bouillon cube
1 200g (7 oz) Engrane (tiny wagon wheel pasta)
2 TBspns olive oil (Sorry I do not ask my olive oil about their sex lives.)
1 350g (12.3 oz) Can of Chicken, drained
1/2 Tspn garlic powder
A few grinds of Ground black pepper
S/P to taste
Sauce: 3 TBspns Pesto sauce, store bought or DIY (See DIY Pesto Recipe Post)
Garnish: Parmesan cheese and extra olive oil (optional)

(Some Ingredients shown are for the DIY Pesto)

 
Pre-Preparations:

Cook Spinach:

Add frozen spinach to a 2-cup container.
Microwave on high for 2-3 minutes.
Remove, drain, and set aside.


Make Tomato Stock:

Add cube of tomato bouillon to 2 cups of water.
Microwave water 2-3 minutes on high to bring to a boil.
Remove and stir to make sure bouillon has dissolved.


Make Pasta:

Put pasta into a large pot, cover with tomato stock.
Add a dab of olive oil.
Stir.
Bring to a boil.
Stir.
Add salt if desired.
Stir.
Cover.
Boil about 5-8 minutes.
Watch the pot, it may boil over.
Check pasta to see if is done. It is done, if it is still a bit firm and you can bite it easily (al dente).
Drain pasta, reserve some of the pasta liquid, and set aside.


Process:

In a skillet, add a dab of olive oil and garlic powder.
Cook on medium heat.
Stir and mix oil and powder.
Add chicken.
Add spinach.
Stir thoroughly.
Cook on medium heat until mixture is hot throughout.
Add a little pasta water if the mixture is too dry.
Add mixture to pasta in pot.
Stir mixture thoroughly.
Pour mixture into a large bowl.
Add pesto sauce.
Stir thoroughly.
Cover bowl and place in frig.
Wait until mixture is chilled throughout.
When serving, garnish with Parmesan cheese and additional olive oil, if desired.

I forgot how much pasta 1 small bag makes. I have to figure out how to halve this recipe.

 Note: While I really like the flavor the tomato bouillon adds, I keep forgetting bouillon cubes add quite a bit of salt and spice to any dish.

 #GERD-friendly - if you reduce the garlic powder to just a hint.

Hotplate: Another TWG Mini-Universal Casserole

As you can see, I am on a bit of a kick here, using a variety of combinations to make TWG mini-universal casseroles.

So far, this one is the best, though it could use more spices.

This is what Amy Dacyczyn, author of The Tightwad Gazette, is all about. She encourages people to be creative.


Hotplate: Another TWG Mini-Universal Casserole

I really like this combination of ingredients. The homemade cream sauce reduced the salt level because I did not use canned cream soup which contains a substantial amount of salt. I do not use salt in most of my recipes.


Pre-Preparation:

Make a batch of pasta per package instructions.
Make cream sauce if needed. (See Hotplate: White Cream Sauce (Medium) Recipe)


*Ingredients:

1/2 14.75oz Can of salmon, drained
1/2 Cup Canned mixed vegetables, drained and rinsed in can
1 Cup Pasta, cooked
3/4 Cup Cream sauce or use canned cream soup
1/8 Cup Almonds, sliced
2 TBspns Parsley, dry, crushed between palms
A few twists of Ground black pepper
Salt to taste (Optional)
Topping: 1/2 Cup or more Mozzarella cheese
Garnish: Parsley, dry, crushed


Process:

Add all ingredients to a small microwaveable casserole dish, except the topping and 1 TBspn of parsley.
Mix ingredients thoroughly.
Add topping by sprinkling cheese over the mixture.
Sprinkle 1 TBspn of parsley over cheese.
Cover with plastic wrap.
Microwave on high for 8 minutes.
Be careful when removing casserole from microwave. The plastic may release hot steam.
Be careful when removing plastic.
Sprinkle casserole with more parsley if desired.

*Note: This recipe is a great catchall recipe where you can use leftovers. I used a little leftover pasta and some leftover cream soup from a previous recipe.

#GERD-friendly

Hotplate: White Cream Sauce (Medium)

I can not tell you what a joy it is for me to be able to make my own cream sauce. I have tried many times, not sure why it worked this time.

Also, I appreciate cooking websites like The Spruce Eats, Simply Recipes and Cooking on a Bootstrap. The websites are user friendly, attractive and have almost everything I need to know when making "new" recipes.



Hotplate: White Cream Sauce (Medium)
(Adapted from: https://www.thespruceeats.com/easy-cream-sauce-3060554)


Pre-Preparation:

Make vegetable stock by add 1 vegetable bouillon cube to a cup of water.
Microwave on high for 2-3 minutes.
Remove and stir to dissolve the whole cube.


Ingredients:

2 TBspns Olive oil
2 TBspns Flour
1 Cup of deslactosada (lactose-free) milk and powdered milk mixture
1/3 Cup Cream
1/4 Cup Vegetable stock (Save remainder of stock for later use)
1/2 Capful Lime juice
S/P to taste


Process:

Add olive oil to pan.
Heat on medium heat.
Add flour, slowly.
Stir constantly to remove lumps.
This mixture will thicken quickly.
Add milk to pan.
Heat on medium heat.
Stir constantly.
Stir as mixture thickens.
Reduce heat.
Simmer mixture for several minutes.
Keep stirring.
Add cream and stock.
Add lime juice.
Add salt/pepper to taste.
Stir mixture thoroughly.

Refrigerator unused portion.

#GERD-friendly