Steamed Spinach (Microwave Version)

Steamed Spinach (Microwave Version)


I'm always trying to find shortcuts to cook vegetables. I have already tweeted about steaming spinach using the microwave. It's so easy and so delicious, I have to include this cooking method in my blog with photos. It's so simple and no need to wash a skillet or a steamer, utensils and no messy stove top to clean.

 
Measure 9 to 12 ounces of washed and spin-dried baby spinach into a 2-1/2-quart size microwavable dish with a lid. I'm using CorningWare French White Round Casserole dish that comes with a lid. Cover with the lid and place in the microwave (no need to add water). Cook for 2:30 (for 9 ounces spinach) to 3:00 minutes (for 12 ounces spinach) on high power. When done, it will look like the photo below:

 
Toss spinach with 1 tablespoon olive oil (or homemade Homemade Toasted Garlic Infused Oil, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Push spinach to one side of the bowl. Rest the bowl at a slant for about 5 minutes so that the liquid released from the spinach will drain to the empty side of the bowl. Do not press on the spinach. See the photo below:

Transfer to a serving dish and sprinkle with roasted sesame seeds, if desired (photo below).


Yield 1 to 2 servings

Homemade Adobo Seasoning

Homemade Adobo Seasoning

Adobo seasoning is a blend of Latin spices and herbs used as an all-purpose seasoning to marinade meats, poultry and seafood. You can also add this seasoning mix to any of your Latin dishes. I decided to make my own adobo seasonings since most of the adobo seasoning mix that is available in Latin markets contain MSG. This recipe makes a 2-cup quantity and is stored in your pantry for up to 6 months. I used this seasoning to marinate pork loin chops and it was very tasty. You don't need to add additional salt to the meat while cooking since there is already the perfect amount of salt in the seasoning mix. The aroma blooms when the seasoning is mixed with the oil and becomes more intense while the meat is marinating. This seasoning mix is amazing.

6 tablespoons table salt
6 tablespoons garlic powder
3 tablespoons onion powder
3 tablespoons ground black pepper
3 tablespoons dried crushed Mexican oregano
3 tablespoons ground cumin
3 tablespoons anchiote seed seasoning - What is this?
1-1/2 tablespoons ground ancho chili powder
1-1/2 tablespoons smoked paprika (regular is OK if you don't have smoked)
1-1/2 tablespoons ground turmeric
1-1/2 tablespoons ground coriander

Mix all ingredients together with a whisk or fork. Transfer to an airtight container and store in your pantry for up to 6 months.

To use the seasoning mix as a marinade, I mix 2 tablespoons of the abobo seasoning with 3 tablespoons olive oil, using a fork or a small whisk. This amount can marinate about 2 pounds large cuts of meats, i.e., pork loin chops or chicken breasts. Double the amount of marinade if marinating smaller cuts of meats, i.e., chicken tenders, kabob or skewer sizes.

Yield about 2 cups seasoning mix

Sugar Snap Peas with Grape Tomatoes

Sugar Snap Peas with Grape Tomatoes


1 pound sugar snap peas, stringed
1/4 teaspoon dried thyme or Herbes de Provence (Optional)
8 ounces grape tomatoes, cut in half vertically
1-2 large cloves garlic, minced (0.2 to 0.3 ounce)
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Heat a large skillet over medium heat. When skillet is very hot, add
1 tablespoon olive oil and swirl pan to coat as much of the bottom of the pan. Add the sugar snap peas and dried herbs, if using. Put a lid on the skillet to cover and reduce heat down to medium-low heat. Continue to cook, covered and stirring occasionally, for about 5 minutes. Add the grape tomatoes, garlic, salt and pepper. Continue to cook, uncovered, for additional 1 minute, stirring frequently. Remove from heat and transfer to a serving dish.

Yields 4 servings

Baked Oatmeal with Bananas and Bueberries

Baked Oatmeal with Bananas and Blueberries
Adapted from 101 Cookbooks


This is the best baked oatmeal I have ever made. The good thing is that this recipe does not contain a lot sugar. I'm sure it's delicious with a drizzle of maple syrup, but I choose to skip the maple syrup and just eating the oatmeal with a splash of So Delicious brand unsweetened coconut milk or unsweetened soy or almond milk. It tastes like a comforting banana-blueberry crisp for breakfast and I'm sure sure it will be satisfying to eat as a dessert if you want to crave that sweet tooth. TO REDUCE THE CALORIES, I use half the amount of walnuts which means I omit adding the walnuts with the oats and only sprinkling the nuts on the top prior to baking.

2 cups old-fashioned rolled oats (6.0 ounces)
1/2 cup chopped walnuts, toasted (5.0 ounces) divided
1 teaspoon aluminum-free baking powder
2 cups So Delicious brand unsweetened coconut milk or 2% reduced-fat milk (16 ounces)
1 large or extra large egg (1.8 to 2.0 ounces)
1/3 cup natural cane sugar (2.1 ounces)
1-1/2 teaspoons ground cinnamon
1/2 teaspoon fine sea salt
2 teaspoons vanilla extract
2 tablespoons organic unrefined coconut oil or butter, melted (1.0 ounce)
2 ripe bananas (all yellow skin), cut into 1/2-inch chunks (8.3 to 9.4 ounces)
One 6-oz package blueberries (or you can use raspberries, blackberries, cut-up strawberries, etc.), divided
Maple syrup for drizzling (Optional)

Preheat oven to 375 degrees. Position oven rack to the center of the oven. Lightly spray an 8-inch baking dish with nonstick baking spray. Set aside

Combine the oatmeal, 1/4 cup walnuts (2.5 ounces - OPTIONAL) and baking powder in a medium-size bowl. Toss together until blended. Set aside.

In a separate small bowl (I use a 4-cup measuring cup), combine the milk, egg, sugar, cinnamon, salt and vanilla. Using a small whisk, whisk until blended. Whisk in the melted coconut oil and set aside.

Arrange banana chunks in one layer on the bottom of the baking dish. Evenly distribute two-thirds of the blueberries (4 ounces) on top of the bananas. Cover the fruits with the oat mixture. Slowly drizzle the milk mixture over the oats. Scatter the remaining blueberries (2 ounces) and remaining 1/4 cup walnuts on top.

Bake for about 35 to 40 minutes until top is nicely golden and oat mixture have set. Let oatmeal cool slightly. Drizzle with maple syrup before serving, if desired, or can be eaten with splash of milk.

Yields 6 to 8 servings

About 269 calories per 1/8 serving made with unsweetened coconut milk, extra large egg, melted coconut oil and using half the amount of walnuts (calorie count does not include serving with extra milk or drizzle of maple syrup).

Puerto Rican Roast Pork and Bean Stew

Puerto Rican Roast Pork and Bean Stew

100% Whole-Wheat Banana Bread

100% Whole-Wheat Banana Bread

I'm not sure why...but I prefer my banana bread without nuts. I love to just savor the fresh banana flavor all on its own without the nuts. I don't mind having nuts in my muffins, but I just like my banana bread plain. To make this banana bread healthier, I replace all-purpose flour with WHITE whole wheat flour. The banana bread is still quite moist and delicious with the replacement of the whole wheat flour. Instead of butter, I use EXTRA LIGHT olive oil. I'm replacing the saturated fat from the butter with a healthier fat from the olive oil. Lastly, I replace the sour cream with reduced-fat (or low fat) Greek yogurt which will be a healthier alternative. The results is a moist banana bread with the a rich banana flavor. My friends cannot believe they are eating 100% whole wheat banana bread. The banana bread tends to be more flavorful and more moist with age. This recipe makes two loaves. When the banana bread is completely cooled, I like to wrap each loaf in plastic wrap. and leave one out to eat. The second loaf is double-wrapped in heavy duty aluminum foil and placed in the freezer until l I'm ready to eat it. This banana bread freezes well.

1/2 cup plus 2 tablespoons plain reduced-fat (or low fat) Greek-style yogurt (5 ounces)
1 teaspoon baking soda
4 cups WHITE whole wheat flour (1:2.4 pounds)
4 teaspoons baking powder (0.6 ounce)
1/2 teaspoon salt
1 cup EXTRA LIGHT olive oil or expeller-pressed canola oil (7 ounces)
2 cups granulated sugar (13.6 ounces)
4 large eggs
2 cups fork-mashed very ripe bananas, about 3-1/2 bananas (1:0.8 to 1:1.7 pounds)
2 cups chopped toasted walnuts or pecans (optional)

Preheat oven to 350 degrees. Position oven rack to the center of the oven.

Spray two 9- by 5-inch loaf pans with nonstick baking spray and line the bottom of each loaf pan with parchment paper. Set aside.

Combine the yogurt and baking soda in a small bowl. Set aside.

Sift flour, baking powder and salt together in a bowl. Set aside.

Using an electric mixer with the wire whisk attachment, beat together the oil and sugar for 5 minutes on medium speed, scraping down sides once or twice. Beat in eggs, one at a time, on slow speed, scraping down sides of bowl and beating well after each addition. Add the bananas and yogurt mixture and mixing just until well combined. Add the flour mixture in 3 additions on slow speed, about 7 seconds per addition, scraping downsides of bowl before each addition. Flour mixture will not be completely incorporated, but that's okay. After the last addition of the flour and mixing on slow speed for 7 seconds, increase speed to medium for about 5 seconds; increase speed to medium-high for about 6 seconds; reduce speed back to medium for about 3 seconds. Remove from mixer and gently fold in nuts by hand, if using.

Divide batter into the prepared pans. Bake until toothpick inserted into center comes out clean and loaves are golden brown, about 60 minutes. Let loaves cool for about 5 minutes and then remove loaves from pan. Cool completely on a wire rack, about 1 hour. Wrap in plastic wrap.

Yields 2 loaves

Grapefruit, Lime and Ginger Juice

Grapefruit, Lime and Ginger Juice
Adapted from 101 Cookbooks

It's sweet, it's tart and it's gingery and I love it. It's definitely thirst quenching!. This is my second time to make this, although I did double the amount of sugar and water to the recipe the second time I made this (alreaady adjusted in the recipe below). I'm thinking that some fresh mint leaves would be good too!

2 cups cold water (16 ounces)
2 tablespoons finely grated ginger (1.2 ounces)
6 tablespoons evaporated cane juice (1.8 ounces)
About 6 tablespoons fresh lime juice (3.2 to 3.6 ounces from 2-3 limes)
About 1-1/3 cups fresh ruby-red grapefruit juice (11 to 13 ounces from 2 grapefruits)

In a small pot, combine the water, ginger and sugar. Cook over medium heat until it just starts to come to a boil. Lower heat to simmer for about 5 minutes. Remove from heat and let cool.

Combine the grapefruit juice and lime juice in a small glass pitcher. Strain the ginger-sugar-water, pressing on the ginger to extract as much liquid from the ginger. Add the ginger-sugar-water to the juices and stir until combine.

Yields about 1 quart