Microwave: Mug O'Faux Treacle Bread Pudding

Hot from the microwave. Hmmm, it's tasty but I'd call it Honey Bread Pudding.

Of course, because I watch a lot of British TV shows, Treacle Pudding or Treacle something is often mentioned, so I had to try some version of it.

The recipe called for Black Molasses. I could not find any molasses, so I tried some heavy Sugar Syrup.

Microwave: Mug O'Faux Treacle Bread Pudding
(Adapted from: https://www.thespruceeats.com/easy-treacle-tart-recipe-435039)


Ingredients:

1-2 Slice Bread, various, torn
2-3 TBspns Sugar Syrup or honey
1 TBspn Dark Thick Syrup or Black Molasses
1/4 Tspn Lime zest
1/4 Tspn Lime juice
1 Capful Vanilla flavoring

1 Egg
A Dollop of Coconut Creme
1 Tspn Bread crumbs

Topping: Plain yogurt

 

 

Process:

Essentially, mix all ingredients thoroughly for a minute or more.

Cover mug with a saucer.
Microwave on high for 3 minutes.

Serve with yogurt, or crème fraiche, or vanilla ice cream.

 

Obviously, very high in sugar and calories.

Carrots, Carrots, Carrots

Never thought I’d be so happy to see a carrot.

For some reason, I don’t recall, I, recently, grated one carrot. I don’t usually grate carrots.

But, I had been gathering carrot recipes and one, a carrot relish, required grated carrot.

But, instead of making the relish, I added half of the grated carrot to a can of salmon (drained) with a tablespoon of mayo and a bit of lime juice and made a salmon salad which I used to make a few mini sandwiches.

 

Then, I got the bright idea, let’s try using the remaining grated carrot in my version of Jack Monroe’s Carrot Cake Overnight Oats.

 

When I first made her recipe, I fell in love with overnight oats. But, where I live now, I can’t find canned carrots, a necessary ingredient in his recipe. I had tried sliced and cooked carrots but could not achieve the same taste.

When I used the grated carrot in a batch of "Carrot Cake Overnight Oats", the result was just about right.

So, now I have ribboned or made curls, and grated another carrot and some of the recipes I hope to try are:

 

(Weird, my pictures came out too red.)

Carrot relish

Carrot cookies

Vegetable Skewers

And for the umpteenth time, maybe I will try Jack’s infamous Carrot, Cumin & Kidney Bean Burgers, with modifications of course.

 

Plus, there's more I want to do with a carrot, like:

 

Use curls, or diced or sliced carrots with sliced apples and cucumbers for a fresh salad.
Add carrot slices to DIY Pickles.
Add diced or grated carrot to macaroni salad.

Cut thinly sliced/julienned carrot, add to a bowl of raisins, almonds, and yogurt for a tasty salad.
Add oil and honey to a dish of carrot curls as a side salad.
Try making a Mug O'Carrot cake.

#Anti-Inflammatory-friendly

Microwave: Mug O'Spinach Frittata (Anti-Inflammatory)

Ok, Now, I have to search for Anti-Inflammatory recipes.

 

Here's my first attempt.

 

Microwave: Mug O’Spinach Frittata

(Anti-Inflammatory)
(Adapted from: Spinach-Tomato Frittata https://www.consumerreports.org/cooking-baking/anti-inflammatory-diet-recipes/)

 

 

Pre-Preparation:

 

1 Tomato Bouillon

1 Cup Water

 

In one cup of water, add Tomato bouillon, microwave on high for 2 minutes. Stir until bouillon has dissolved.

Ingredients:

1 Dollop Veg oil
1 Grind Black Pepper opt
1 Tspn Onion Flakes
1/2 a Small Dessert Bowl Frozen Spinach
1 egg
1 Tspn Milk
1 TBspn Parm
1 TBspn Tomato Bouillon
Topping: Sprinkle with Thyme

 

Process:

 

Add oil to Mug.

Add Ground Black Pepper.

Add Onion Flakes.

Add Frozen Spinach.

Microwave on high for 30 seconds.

Stir ingredients thoroughly.

Return to microwave, cook on high for about 1 minute.

Add egg, milk, Parmesan cheese, tomato bouillon.

Stir, whip and mix ingredients vigorously.

Cover mug with a saucer.

Microwave on high for 2 minutes.

When cooked, use a fork to loosen egg mixture from sides of mug.

Tip contents onto plate.

Slice cooked mixture.

Sprinkle with Thyme.

 

 

Then, there are the dirty dishes :-) and the remaining Tomato bouillon for later use. Decided to freeze leftover tomato bouillon in an ice cube tray.

 

 

 

I added too much spinach but it was still tasty.

 

Note: I am not a dietitian, nutritionist etc.

I just try to eat as healthy as I can. Many of my recipes are GERD-friendly and now I am focusing on Anti-inflammatory-friendly recipes.

I do use a bit of dairy products which are on the GERD and Anti-inflammatory Do Not Eat lists.

 

#Anti-Inflammatory-friendly

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.

 

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.

 

No Bake: Peanut Butter Balls with Chia Seeds Rolled in Oats

I do tend to repeat myself by making various versions of recipes I like. This is a pretty simple recipe with few ingredients.

 

Once made, these little balls are great to pop in your mouth when seeking a sweet treat.

 

 

No Bake: Peanut Butter Balls with Chia Seeds Rolled in Oats

 

Makes 10-12 balls.

 

Ingredients:

Two bowls

2-3 TBspns honey
2 heaping tablespoons  peanut butter
2 heaping tablespoons dry milk
2 TBspns Chia seeds
1/2 cup oats
1 dab of vegetable oil


Process:

Pour oats in a small bowl.
Mix honey, peanut butter, dry milk, chia seeds, oil in a soup bowl.
Chill for 5 minutes.
Take 1/2 a spoonful of mix and roll in palms to create a ball.
Roll ball in oats.
Place in freezer container.
Freeze and eat at any time.

 

Note: The Peanut Butter Balls do not really freeze.