Cleaning Out the Frig

As I cleaned out the frig, it became obvious I had been saving a lot of DIY sauces and other liquid condiments.

 

 

 

Out of 13 jars, I wasn't sure what they all were. I could see the DIY Sour Cream, leftover pickle juice, leftover pineapple juice, leftover olive juices, DIY BBQ Sauce, leftover carry-in red sauce, and mayo dressing.

 

Refrigerator: Overnight Seeded Oats

Bananas! Thanks to some friends, I have lots of bananas!

I will be happily trying to make the new banana bread, puddings, cakes, bread puddings, cookies, and ice cream recipes I found.

 

In addition, I love using bananas as a topping.

 

I have also developed a fondness for overnight oats, thanks to Jack Monroe and others. The various seeds in this recipe make an interesting combination.

 

Refrigerator: Overnight Seeded Oats

(Adapted from: https://www.budgetbytes.com/make-ahead-seeded-oats/)

 

 

Pre-preparation:

 

First, make a batch of seed mixture:

 

Seed Mixture:

 

4 TBspns Flaxseeds

4 TBspns Sesame seeds

2 TBspns Chia seeds

2 Tsps Cinnamon

A Pinch Salt (Optional)

 

Other ingredients:

 Oats

2-3 TBspns Coconut creme

Water as needed

Or Milk or Milk alternative

 

Toppings: fresh, canned or dry fruit; or nuts; peanut butter; honey; jam; jelly; or syrup.

 

 

Process:

 

Make seed mixture.

Add a thick layer of oats on the bottom of a small bowl with lid.

Sprinkle some of the seed mixture over oats.

Add 2-3 TBspns coconut creme.

Add enough water to cover oats.

 

Or

 

Add milk or milk alternative to cover oats.

Stir the mixture thoroughly.

Add lid.

Refrigerate overnight.

 

Upon serving, add additional water, or milk, or milk alternative to moisten oats.

Add topping of choice.

#GERD-friendly @BudgetBytes

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.

Refrigerator / Toaster Oven: Polish-Style Sardines on Toast

It’s 2:30 in the morning and I could not get a line of dialogue out of my mind. I had been watching Agatha Christie’s Hercule Poirot’s BBC TV show, “Elephant’s Can Remember.” A character in the story had said, “I had sardines on toast.”

Because I enjoy British dramas, I occasionally focus on the food mentioned in the stories.

I laughed, nothing says British cuisine like “Sardines on Toast.” It’s simple, cheap and sounds bland.

But, I like sardines and knew I could find some “fancy” recipes for “Sardines on Toast.”

The recipe I choose (link below) is an enjoyable read. Also, the author provides more information and ideas on ways to make and serve “Polish-Style Sardines on Toast.”

 

 

Polish-Style Sardines on Toast
(Adapted from: https://www.everydayhealthyrecipes.com/sardines-on-toast/)

Ingredients:

1 Slice Multigrain bread, toasted

Mustard, or Butter, or Veg oil

1 Large sardine from 425g can of sardines

2 TBspns DIY Pickle Relish

1 Tspn Onion flakes

2 Tspns Dry Parsley

1 TBspn Ketchup

1 TBspn Mayo

Salt to taste

Ground Black pepper to taste

1/2 Capful Lime juice

Optional: add diced radishes.

 

Process:

Spread mustard or selected spread on toast.

Place toast on a plate.

In a bowl, add 1 sardine, pickle relish, onion flakes, parsley, ketchup, mayo, salt and pepper.

Mix, stir, and smash ingredients until ingredients are throughly mixed and smooth.

Spread mixture over toast.

Sprinkle with lime juice.

Sprinkle a little parsley on top.

 

Refrigerate any remaining spread.

 

Microwavee / Toaster Oven: Mug O'Scrambled Egg Bread Pudding or Toast Topping

Went to the frig, what did I need to use up? There was a cracked egg. There was a bit of salsa and a piece of baguette. Sounds like a bread pudding, to me.

Now, while I am getting better at making dishes from various food items and while they often come out ok, I always assume it will be a disaster.

 Mug O’Scrambled Egg Bread Pudding or Toast Topping

Ingredients:

Vegetable oil

Black pepper and Garlic powder

1 Egg

3 TBspns Coconut creme or milk

1-2 Tspns Canned salsa

1 Tspn Dry Thyme, crushed between the palms

1 Small piece Baguette (Approximately 2” in length), torn into pieces

Variation: a slice of toast with a light layer of mayo.

Optional Topping: Cilantro dressing

 

Process:

In a mug, add vegetable oil.

Add black pepper, garlic powder, egg and coconut creme.

Stir and whip ingredients well, for about 30 seconds.

Add salsa, thyme and bread.

Stir thoroughly, so the bread is soaked in liquid.

Cover mug with a saucer.

Microwave on high for 2 minutes.

Note: the saucer may pop off.

 

 
Serve straight up in mug, or tip onto a plate, or onto a piece of toast with a light layer of mayo. If on toast, slice egg mixture so that it covers the top of the toast.

 
I was amazed, the thyme gave this a scrambled egg bread pudding a special flavor. I also tried a bit of Cilantro dressing, while I liked it, I liked it plain, better.

 

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.