Microwave: Spicy, Cheesy Popcorn

Microwave: Spicy, Cheesy Popcorn

(Adapted from: https://www.thespruceeats.com/real-cheddar-cheese-popcorn-recipe-2098775)

Pre-preparation:

Make popcorn*. Store in a container with a lid.

 

*See post DIY Microwave Popcorn Maker for more information.

 

Ingredients:

4 TBspns Olive oil, spray if possible
1 Tspn Garlic powder

Ground black pepper, to taste
1 Tspn Onion flakes
1 Tspn Cumin
1 Tspn Paprika
2 Drops Hot sauce
Parmesan cheese
Cheese, shredded or grated

Note: if you want the mixture spicer, increase the amount of hot sauce, cumin, and paprika.

 

Process:

• With popcorn in a container with a lid, spray popcorn with vegetable oil. (See DIY Oil Sprayer, below.)
• Add garlic powder, ground black pepper, onion flakes, cumin, paprika, hot sauce, parmesan cheese, grated cheese and salt.
• Cover container.
• Shake container to spread the spices throughout the popcorn.

Note: I had to remove some of the popcorn to make it fit into the container.

DIY Oil Sprayer:

Use a bottle with a sprayer.

Add vegetable oil.

 

 

Alternative Process:

 

In a small, microwaveable, glass container, add oil, garlic and onion powders, cumin, paprika, hot sauce and salt.
Stir and mix ingredients together.
Microwave on high for about 10 seconds.
Remove container.
Stir and mix ingredients.
Spoon mixture over popcorn.
Sprinkle popcorn with parmesan and grated cheese.

Cover container.

Shake container to spread spices throughout popcorn.

 

Microwave and Stovetop: Peanut Butter Popcorn

I am always amazed when I crave a snack or dessert or other food information, Spruce Eats has what I want. Plus, I like their website, it is attractive, well-organized and user friendly.

It wasn't until I searched for popcorn recipes did I realize all the ways you can "flavor" or use popcorn as a snack or dessert.

 

 

Microwave and Stovetop: Peanut Butter Popcorn

(Adapted from: https://www.thespruceeats.com/peanut-butter-popcorn-4780011)

 

1-2 Servings

 

Pre-preparation: 

Make 2-4 cups of popped popcorn.*

Ingredients:

2 Cups Popcorn, popped

2 Dollops Olive oil

2 TBspns Sugar

3 Dollops Honey

2 Dollops Vanilla flavoring

3 Heaping TBspns Creamy Peanut Butter

 

Process:

Place 2 cups of popped popcorn in a container with a lid.

Reserve any remaining popcorn for later use.

In a pan, add olive oil, sugar, honey, vanilla flavoring.

Cook on high.

Stir continually as mixture begins to boil.

Add peanut butter.

Stir thoroughly.

Reduce heat if necessary to avoid burning.

Remove from stovetop.

Spoon the amount of mixture you desire over popcorn.

Stir to coat the popcorn. It may be an uneven coating.

Reserve any remaining mixture in frig for later use.

Serve popcorn as a snack or treat.

Store any leftovers in frig.

 

 

 

 

 

 

 

 

 

 

 

*I made my popcorn in the microwave.

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

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.

Toaster Oven/Stovetop: Fishy Snacks - Anchovy Savories and Deviled Eggs Stuffed with Sardine Mash

During the last few weeks of recipe frustration, I did make two recipes that came out well but only for people who like sour and salty snacks.

I like anchovies, so I had to try Jack’s recipe Anchovy Savories from Cooking on a Bootstrap (eBook version).

While it looks like a simple recipe, it is, but the whole melting butter mixed with flour thing intimidates me.


Toaster Oven / Hotplate: Anchovy Savories
(From Jack Monroe’s Cooking on a Bootstrap (eBook) )

Makes enough sauce for 2 slices of toast.


Ingredients:

1 tspn Butter
1 tspn Flour
A little Milk
A small lump of hard Cheese, grated
A few drops of hot sauce
2 pieces of multi-grain bread
Parsley (optional)
1 36g (1.25oz) Can of anchovies, drained


Process:

Make toast, first, either in a skillet or in a toaster oven.

In a small skillet, add butter.
On a low heat, melt butter.
Add flour and stir.
Keep stirring as you slowly add a bit of milk.
Keep stirring to avoid lumps.
Add grated cheese.
Keep stirring.
Add a bit more milk, if needed.
Add hot sauce.
Keep stirring, scraping the bottoms and sides of skillet.
Sauce should be slightly thick.
Spread a layer of sauce on toast.
Top with a few anchovies.
Add parsley (optional).
Eat immediately.

To my mind, this is a snack food.

Note: You may have heard about the controversy over the contents of some Parmesan Cheese containers. Some companies were selling cheese flavored sawdust. Well, the same problem exists in the spice industry. I had a jar of Parsley that was more like twigs than parsley leaves. So, that is why I did not use parsley in this recipe




I credit Alex Fergus for the inspiration for the following recipe. You can find him at https://www.alexfergus.com/blog/51-sardine-recipes-for-the-fussiest-of-fish-eaters.


Deviled Eggs Stuffed with Sardine Mash

Pre-preparation:

Make hard-boiled eggs via toaster oven. See recipe on this blog.

Make sardine mash. See recipe on this blog.

Ingredients:

Hard-boiled egg(s)
Sardine mash
1 TBspn Mayo and a little more
1/2 Capful of lime juice
Ground black pepper to taste
1 TBspn of parsley, dry


Process:

Peel egg(s) and cut in half lengthwise.
Carefully remove the yolk(s) and put into sardine mash container.
Add Mayo into container.

Add Lime juice to mixture.
Add ground black pepper.
Stir and mix sardine mash and yolk(s) well.
Stir mixture until it is creamy.
Add more mayo if needed.
Take a Tsp scoop or more of mixture and fill the hollow in the egg halves.
Sprinkle deviled egg(s) with crushed dry parsley.

#GERD-friendly if you do not add Black pepper.

Toaster Oven: Toasted Bread Dipping Circles

I had collected several bread ends and they were stored in the freezer. Normally, I would have used the bread ends in a Bread Pudding but this time I craved a snack.

So, I cut out the middle of each bread end with a glass and made a batch of toasted bread circles. Then, I made a dipping sauce. Quite tasty. Necessity is indeed the Mother of Invention.


Toaster Oven: Toasted Bread Dipping Circles


Ingredients:

Bread ends
A round glass

Sauce:

Olive Oil
Oregano, crushed, dry
Ground black pepper, to taste (Optional)


Process:

Place bread ends on a cutting board.
Place glass in the middle of bread slice.
Push down and rotate the glass to cut a circle of bread out of the slice.

Place slices in toaster oven.
Toast until light brown and crisp.

Make sauce.

All I did was pour a bit of olive oil into a bowl and added some ground black pepper and oregano, then I stirred the mixture.

Dip the toasted bread circle into the sauce and enjoy.

I also toasted the edges of the leftover bread circles. I think I will use them to make bread crumbs.

#GERD-friendly

Ria's Chia Caviar - Updated

Ria's Chia Caviar Recipe - Updated

I enjoyed creating this recipe.

While it may not have the "bubble" bursts in your mouth like fish caviar, chia does creates a gel-like texture when soaked overnight.

Ingredients:

1 small jar with a lid

2 full TBspns Chia seeds

Water

Salmon liquid or sardine liquid drained from can of salmon or sardines
1 TBspn of Oyster Sauce

1/4 Tspn salt

Suggestion: Serve on toast with olive oil.

Process:

Add Chia seeds to jar.

Add enough water to just cover the seeds.

Add salmon or sardine liquid.
Add Oyster Sauce.

Add salt.

Close jar with lid.

Shake jar to mix ingredients.

Place in frig to cool overnight or longer.

To Serve:

Spread olive oil on toast.

Spread a thin layer of Chia Caviar on the toast.

Cut toast into quarters.

Note: for a more briny taste, add more salt.

#GERD-friendly
 

Fruit & Nut Mix Snack

I am sure everyone has a version of a nut and fruit snack mix.

One reason I like this snack is it is one way for me to eat lots of raisins and blueberries. Plus, nuts are good for you, too.

While mine varies, it usually contains:

 
Fruit & Nut Mix Snack

Ingredients:

1-2 7oz bags of various peanuts, or peanut and sunflower seed mixes
2 cups raisins
2 cups dry blueberries

Suggestions: dried cranberries, Plantain chips, popcorn, dry cereal like Chex, pretzels

Note:  On occasion, I have added popcorn but after cracking two teeth, I stopped adding popcorn.

Sample, there are many varieties of peanut snacks.

Process:

After adding the various items into a container. Close with lid and shake well.

Other sources: https://www.chex.com/

Happiness is Cake

Happiness is Cake

When you move to another country, you make alot of adjustments. One is finding a favorite snack. In Mexico, these cakes are called Pinguinos. Chocolate Cake with chocolate frosting with a little white icing inside.

(Brand: Pinquinos. https://marinelausa.com/en)

Salmon Salad Stuffed Tomatoes with a Yogurt/Mayo Sauce

I was in the mood for a snack and also wanted to try and make a sauce.

Thought I'd use my leftover Salmon Salad Mixture.

With this recipe, you can make stuffed tomatoes for a snack or a meal depending on the size of the tomatoes.

While this recipe calls for 1-4 tomatoes, I just used one small one to test the recipe. It made a great snack.

What's great about both recipes is that if you have leftovers, they can be used in other ways.


Salmon Salad Mixture


Ingredients:
1/2 418g/14.75 oz can Salmon, drained
1/4 Green pepper, diced
1/4 Red onion, diced
1 - 1.5 Tablespoons mayo
Ground black pepper to taste
A dash of paprika

Process:
Mix ingredients thoroughly in a container with a lid.
Store in frig to cool.


Salmon Salad Stuffed Tomatoes
(Adapted from: http://www.heart.org/HEARTORG/GettingHealthy/NutritionCenter/Recipes/Tomato-Stuffed-with-Dill-Salmon-Salad_UCM_468791_RecipeDetail.jsp)

Ingredients:
Salmon Salad Mixture
1-4 Tomatoes, small to medium
Yogurt/Mayo Sauce (See recipe below.)

Process:
After washing tomatoes, slice off the top of the tomatoes.
Using a knife and spoon, scoop out the inside of the tomatoes.
Fill tomatoes with the Salmon Salad Mixture.
With a spoon, pour a little Yogurt/Mayo Sauce over the tomatoes.

Will need a knife to cut tomatoes into bite-sized pieces.


Yogurt/Mayo Sauce with Paprika

Ingredients:
1/3 cup plain yogurt*
2 tablespoons mayo
A dollop of vinegar
A dash of salt
1/8 tspn sugar
A dash of paprika

Process:
Mix ingredients in a bowl or container with a lid.
Stir well to blend all ingredients.

*Note: Yogurt in Mexico is more liquid than solid, add a little milk to make thin the sauce.

Microwave Popcorn

I adapted my recipe from:
http://www.onegoodthingbyjillee.com/2012/09/microwave-popcorn-no-bag-required.html

Ingredients:
1/4 cup unpopped corn kernels
a dab of water
Large glass casserole bowl with lid

Update: 4/18/20 - my casserole dish broke, now I use a empty saltine cracker box. Works great.  Just don't add water.

Process:
Add corn kernels to a cup.
Add a dab of water.
Stir kernels so they all get wet.
Put kernels into casserole dish.
Cover and microwave on high for 7-8 minutes.
Note: kernels start popping after about 4 minutes. Stop cooking when the popping stops.

Only about 10 kernels did not pop.

It always amazes me that such a small amount of kernels make so much popcorn.

I seasoned the cooked popcorn with grated parmesan cheese.

Welsh Rabbit or Rarebit with Ginger Ale

I call this dish a “romantic” dish. For some reason, I associate Welsh Rarebit with history, mystery and romance. For example, in the TV adaptation of Agatha Christie’s the Tommy and Tuppence mystery, “Finessing the King”, the couple goes to a cafe to get a late night snack. One of the menu choices is Welsh Rarebit which they order.

I think this is an illustration of how television shows and novels affect us.

I like the taste of my Welsh Rarebit but I had to make several variations and substitutions based on what I had on hand.

Most Welsh Rarebit recipes call for butter and beer, I used olive oil and ginger ale.

Also, I was low on milk, so I had to make 2 cups of milk from a dry powder mix.

Then, I had to microwave frozen bread slices for 15 seconds before toasting in a skillet.

Welsh Rabbit or Rarebit with Ginger Ale

2 slices of bread

a dollop of olive oil

1/4 cup olive oil

3 tablespoons cup flour

1/2 teaspoon Worcestershire sauce

1/4 teaspoon mustard, wet

3/4 cup milk

3/4 cup ginger ale

2 cups white cheese, sliced and diced

pepper to taste

Add a dollop of olive oil to skillet.

Heat.

Add slices of bread.

Heat bread until toasted.

Flip and toast other side.

Remove.

Set aside.

Add olive oil to skillet.

Heat.

Add flour and seasonings.

Stir.

Add Worcestershire, milk and ginger ale.

Stir.

Cook on medium.

Stir until mixture is melted and combined.

Continue to stir and smash flour lumps for several minutes to make a smooth mixture.

Spread spoonfuls over toast.

Notes:

I used a multi-grain bread. I think it added to the flavor.

The consistency of the hot mixture would also make a good fondue.

After reheating the mixture to make another snack, the mixture had thickened which I liked.