Gluten Free Spinach Mushroom Quiche Recipe

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch or try it with stewed heirloom tomatoes.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman

I usually have all of these ingredients readily available in my pantry and I love quiche! I make it frequently and I will sometimes make two at a time to freeze them in portions so I can have quiche any time I want.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

You’ll need just a small amount of gluten free baking mix. I used Gluten Free Bisquick. You can easily substitute regular Bisquick for this recipe.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

The only cheese I had today was colby/jack. Also try all cheddar or Parmesan. Delicious!

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Mix your ingredients by hand. It will only take a couple of minutes and you don’t want to pulverize the vegetables.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Smooth the top. Just look at that beautiful green! The spinach gives this a wonderful, appetizing color.

24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
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5 from 1 vote

Gluten Free Spinach Mushroom Quiche

Quick and easy preparation is the key to this recipe which can be paired with fresh fruit for a delicious breakfast or lunch.
Prep Time10 mins
Cook Time45 mins
Cooling Time20 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Gluten Free, Mushroom, Quiche, Spinach
Servings: 6 servings
Calories: 150kcal

Ingredients

  • 3 Large eggs
  • 1 1/2 Cup 2% milk
  • 1 Cup shredded cheese
  • 3/4 Cup fresh spinach chopped
  • 3/4 Cup fresh mushrooms chopped
  • 3/4 Cup gluten free baking mix like Bisquick
  • 1/2 Teaspoon salt
  • 1 Teaspoon red sauce like Frank’s
  • cooking spray like Pam

Instructions

  • Preheat oven to 350 degrees
  • In large bowl, whisk eggs until mixed
  • Add remaining ingredients except cooking spray
  • Mix together well
  • Spray 9″ pie plate with cooking spray
  • Pour egg mixture in pie plate and level off with spatula as needed
  • Bake 45 minutes or until toothpick comes out clean
  • Let cool completely before cutting
  • Refrigerate leftovers

Nutrition

Calories: 150kcal

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24 Bite Recipe: Gluten Free Spinach Mushroom Quiche by Christian Guzman
24 Bite Recipe: Gluten Free Spinach Mushroom Quiche

Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe

I recently made Green Chicken Enchiladas. I used some purchased green enchilada sauce but I wanted to try to develop a recipe myself instead. It’s always better when it’s homemade!

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Identifying Chile Peppers

24Bite: Mexican chile peppers: Arbol, Pasilla, Guajillo, Poblano, Habanero, Jalapeno by Maxim Tatarinov via 123rf.com

The primary pepper in this green enchilada sauce is the Poblano Pepper. It’s the large pepper shown in the image above and is about the size of a typical green bell pepper. It isn’t hugely spicy on the spice scale so any heat to your sauce will be added with the jalapeño.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

To begin this recipe, you will roast your poblanos. I cut them in half and placed them on a sheet pan with parchment paper with skin side up. You can see the difference in size in the image above, with all the Poblanos being in front and the Jalapeños there in the back.

I’m not a fan of very spicy food so I used only two jalapeño peppers and I removed all of its seeds and membranes, which is where you’ll find most of that heat.

Once the roasted peppers are cooled about 10 minutes, you can remove the skin which will now look like a thin plastic film. It’s not really plastic, of course. You peel that off and discard.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

If you prefer more spice, try using a different pepper until you get the taste you like. Anaheims are popular without a tremendous amount of heat. For more heat, serranos and, of course, habaneros are popular. Chipotle and ghost peppers are showing up a lot. Ghost peppers, wow! I don’t even want to think about it.

My mom has taught me to appreciate the taste of the sauce rather than it having so much heat that all you feel is the heat, but I know people have different levels of pepper heat resistance. Mine is just really low. ha!

What are Tomatillos?

24Bite: Ingredients for Salsa Verde sauce: tomatillos, onion, Jalapeno peppers and garlic, cilantro by Maxim Tatarinov via 123rf.com

Tomatillos are small fruits that are covered with a papery husk. That may sound strange at first, but hey, corn is also in a husk and there’s no problem there, right?! Once you peel off the husk, clean off the sticky residue from the fruit before you use it in your recipes. It looks just like a baby green tomato, but it’s not really a tomato.

A tomatillo, just like a tomato, can be eaten raw, chopped in a salad. You can roast them too. Be aware that it will pretty much disintegrate when you roast them so don’t try it on a cookie sheet without raised sides. They could burst and run over into your oven. I didn’t roast them for this recipe, but you could. Just be very careful not to make a mess when you’re transferring from sheet pan to the stock pot.

The tomatillo is a little tart, but not spicy like a pepper. It’s kind of a citrus-y sort of tart. Cooking it gives it a more mellow taste and roasting will bring out the sweet tones through caramelization.

24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman

Canning for Shelf Stability

I didn’t preserve these jars of sauce, but you can, if you like. I ended up with three pints and I just put them in the freezer. But, if you want to can them, be sure to use a pressure canner and can them at 10 pounds of pressure for 55 minutes, or according to your manufacturer’s instructions.



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5 from 1 vote

Green Enchilada Sauce with Roasted Chiles and Tomatillos

A delicious, mild Mexican chile verde sauce, perfect for enchiladas or eaten with tortilla chips. Increase or decrease to your favorite level of spicy heat by changing the peppers.
Prep Time25 mins
Cook Time1 hr 10 mins
Cooling Time30 mins
Total Time2 hrs 5 mins
Course: Sauce
Cuisine: Mexican, Tex-Mex
Keyword: Chile, Garlic, Jalapeño, Onions, Poblano
Servings: 24 1/4 cup servings
Calories: 33kcal

Equipment

  • Large Sheet Pan
  • Parchment Paper
  • Stock Pot
  • Immersion Blender or Standing Blender

Ingredients

  • Cooking Spray
  • 2 pounds Poblano Peppers about 7 or 8
  • 2 Jalapeño pepper
  • 2 tablespoons Olive Oil
  • 1 pound Tomatillo about 8 or 9
  • 1 large Onion chopped
  • 1 whole Garlic Bulb minced
  • 3 cups Water
  • 1 teaspoon Cumin
  • 1 teaspoon Salt
  • Juice of One Lime
  • 1/4 cup Cilantro chopped

Instructions

  • Preheat oven to 400°.
  • Wash and dry all peppers. Cut in half lengthwise. Remove stems, seeds and membranes.
  • Place parchment paper on large sheet pan and spray with cooking spray.
  • Place peppers with skin side up and place in preheated oven. Cook for 30 to 40 minutes until it looks like the skin is charred.
  • Remove from oven, place in a bowl and cover with plastic wrap for 10 minutes. Let them cool a little bit more if they're still too warm to the touch.
  • Carefully remove the thin plastic-y looking skin and chop the peppers.
  • Remove husks from tomatillos and wash to remove the sticky residue. Dry then chop.
  • In a stock pot, over medium heat, add olive oil, onions, garlic, chopped peppers and chopped tomatillo.
  • Cook until onions are a little transparent and fragrant, about 10 minutes.
  • Add water, cumin and salt. Continue cooking, stirring occasionally, for about 30 minutes, until tomatillos are completely soft.
  • Remove from heat and allow to cool for 30 minutes. Add lime juice and chopped cilantro. Stir well.
  • Using an immersion blender, blend well. If using a standing blender, blend about a pint at a time. Makes 3 pints.
  • If you would like to can (preserve) for shelf stability, use a pressure canner at 10 pounds pressure for 55 minutes, or according to manufacturer's instructions.

Notes

1 pint is perfect for my Green Chicken Enchiladas.

Nutrition

Calories: 33kcal

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24Bite Recipe: Green Enchilada Sauce with Roasted Chiles and Tomatillos Recipe by Christian Guzman
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Mango Avocado Jicama Salad Recipe

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

My mother tells me that I’ve loved mango since I was a baby and I would drink Jumex Mango Nectar in a sippy cup. I don’t remember, but I do love mangoes!

24Bite Recipe: Mango Avocado Salad Recipe by Christian Guzman; image ©  thitarees via 123rf.com

Don’t Forget the Jicama

This recipe includes jicama which is a root vegetable and can be eaten raw or lightly sauteed or stir-fried. I’ve only used half of a medium sized jicama in this mango salad but you don’t need to waste the rest. Try cutting the rest in a french fry cut then saute in a little avocado oil. Add some chili seasoning to serve.

The addition of jicama gives this salad a nice crunch and who doesn’t like a little crunch in their salad?

Fresh Honey Lime Vinaigrette

Don’t forget to dress your salad with the fresh taste of lime and honey! The lime will keep your avocado from turning.

24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman

This salad goes really well with chicken quesadillas, served on the side. There’s no reason why you can’t eat it as your meal, though. I’ll never tell!



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5 from 1 vote

Mango Avocado Jicama Salad with Honey Lime Vinaigrette

Instead of a tradional pico de gallo, try serving this sweet and spicy fruit salad instead for a light refreshing change.
Prep Time35 mins
Total Time35 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Avocado, Jicama, Mango
Servings: 6 servings
Calories: 268kcal

Ingredients

  • 3 large mangoes
  • 1/2 medium jicama
  • 1 large avocado
  • 1/2 jalapeño
  • 2 green onions

Honey Lime Vinaigrette

  • 1 lime
  • 2 tbsp honey
  • 1/4 cup avocado oil
  • 2 garlic cloves large
  • 1 tsp sea salt
  • 1 tsp chili powder

Instructions

  • Peel and chop mangoes, jicama and avocado.
  • Remove seeds and membranes from jalapeño then finely chop. I prefer a fine chop to the peppers in order to spread out the flavor throughout the salad instead of just getting a biteful of it.
  • Chop green onions.
  • Place all ingredients in a medium bowl. Set aside.

Honey Lime Vinaigrette

  • Zest and juice the lime. Place this and all remaining vinaigrette ingredients in a 1/2 pint jar, cover and shake vigoursly until combined. If you don't have a jar, you can use a small bowl with a whisk or any small jar or container with a lid.
  • Pour vinaigrette over fruit and vegetables. Toss to coat.

Nutrition

Calories: 268kcal

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24Bite Recipe: Mango Avocado Jicama Salad with Honey Lime Vinaigrette Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Creamy Broccoli Salad Recipe

Don’t forget to take this delicious salad with you for your next family get together. It’s sweet and crunchy and wonderful.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

This is a quick little recipe with lots of yummy goodness. We first had something like this at my sister’s baby shower about five years ago. Over the years, mom has made her own little changes.

24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman

Here’s a glamour shot of the ingredients. Doesn’t that look fresh and wonderful?!

To reduce the calories in this, try using Greek yogurt instead of the mayonnaise or try half yogurt and half mayonnaise.

I used prepared bacon bits for this recipe but, if you want to cook the bacon yourself, be sure to cook it until it’s very crispy before you break it into bits.

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5 from 1 vote

Creamy Broccoli Salad Recipe

Don't forget to take this delicious salad with you for your next family get together. It's sweet and crunchy and wonderful.
Prep Time35 mins
Total Time35 mins
Course: Salad
Cuisine: American
Keyword: Broccoli, Craisins, Cranberries, Onions, Raisins, Sunflower Seeds
Servings: 12
Calories: 223kcal

Ingredients

  • 1 cup Light Mayonnaise
  • 1/4 cup Sugar
  • 2 tablespoons Apple Cider Vinegar
  • 1 pound Raw Broccoli
  • 7 Green Onions
  • 1 cup Gold Raisins
  • 1 cup Dried Cranberries
  • 1/2 cup Sunflower Seed
  • 1/2 cup Bacon Bits

Instructions

  • In a small bowl, combine mayonnaise, sugar and vinegar. Set aside.
  • Cut off florets from the broccoli stems so there are only short stems. Chop. Discard long, bulky stems.
  • Trim and chop onions.
  • In large bowl, toss broccoli florets, onions, raisins, cranberries, sunflower seeds and bacon.
  • Stir in mayonnaise mixture. Garnish with pieces of green onion or slivers of red onion.
  • Best refrigerated for at least an hour. Serves 12.

Nutrition

Calories: 223kcal

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24Bite Recipe: Creamy Broccoli Salad Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

Here is the magnificent basil-making Aerogarden. Because I *love* basil so much, this will be going year-round if I can.

The Aerogarden is a water based system so there is no messy soil and it has its own grow light which means we can grow anywhere, anytime.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

It only takes four weeks to go from placing the seeds to a bounty of basil.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

We harvest the basil before it flowers. It can get bitter once it flowers. And, I feel the same way about spinach. I always use baby spinach leaves instead of regular spinach leaves which can also be very bitter.

There wasn’t enough basil to make a full 8 ounces of leaves so I supplemented with spinach leaves.

I cut all the leaves from the tough stems before processing. You don’t want the stem in your pesto. It’s not going to break down as quickly as the leaves and I wasn’t ready for all that roughage. There is such a thing as too much fiber! I draw the line at stems.

As you can see, the pesto is a nice bright green, unlike the darker color when you buy it in a jar. That’s the difference between fresh, raw pesto and the pesto that is cooked for preservation in the jar. Such a beautiful color and it adds such a pleasant touch to any dish when the color is so bright.

24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman

I literally ate several spoons of this by itself before reluctantly putting it in the jar and putting it in the refrigerator. I plan on using half of it with pasta and diced chicken. I’ll use the other half as the sauce on a pizza. Yum!

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5 from 1 vote

Basil and Spinach Pesto Recipe

There is nothing quite like the taste of fresh basil pesto, especially when you grow the basil yourself!
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Italian
Keyword: Basil, Pesto, Spinach
Servings: 14 servings
Calories: 130kcal

Equipment

  • Food processor

Ingredients

  • 1/2 cup Pine nuts
  • 8 ounces Basil and Baby Spinach leaves washed and pat dry
  • 1/2 cup Olive Oil extra virgin
  • 1 cup Parmesan cheese shredded
  • 1/2 teaspoon pepper ground

Instructions

  • Place the chopping blade in the food processor and process the pine nuts until finely chopped.
  • Add enough basil and spinach leaves to fill the processor bowl and process until finely chopped. Continue adding more leaves to bowl to process further, until all leaves are in the bowl and processed.
  • Remove the pusher from the sleeve at the top of the processor and while the blade is still processing, slowly pour in the olive oil.
  • Add Parmesan cheese and pepper and pulse lightly until well mixed.

Notes

You can use all basil (or all spinach) in this recipe, if you prefer. The spinach is added only to supplement and bring the measurement up to the eight ounces total.
This recipe makes about 14 ounces of pesto. Calorie count is by ounce (two tablespoons).

Nutrition

Calories: 130kcal

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24Bite Recipe: Basil and Spinach Pesto Recipe by Christian Guzman
24Bite Recipe: Cooking with Christian Guzman

Mango Green Tea Recipe

Light and refreshing green tea with just a touch of mango flavor, perfect for warmer weather.

24Bite Recipe: Mango Green Tea Recipe by Christian Guzman

I love iced tea. I especially love iced green tea. It’s very light and refreshing. I recently discovered how wonderful it tastes with a touch of mango syrup. So fresh! It’s perfect for spring and summer.

This is the green tea I’ve been buying for several years. Prince of Peace has several products that I’ve come to love.

I have this glass tea kettle. I had a different tea kettle for many years but they kept rusting. It was probably our climate. Glass is so much better! Here are some tips:

  • Don’t overfill it.
  • Don’t put it on a burner that is too big for it.
  • Don’t put the burner to higher than medium heat.

Once the tea comes to a boil, remove from the heat source and add four tea bags to it to steep. Only steep for three or four minutes. Set a timer! I once forgot to set a timer and the tea was too bitter.

Because I use this glass pitcher, I like to cool the hot tea for awhile before adding it. Boiling hot tea could break a glass pitcher. Once you add it to the pitcher, fill it with ice and water. If you use the little inner ice holder, you will have about two quarts of tea. If you just put the ice in the pitcher with the tea, you will have about 2 3/4 quarts of tea.

To serve, put ice in a glass, add about two teaspoons of mango syrup, and fill to the top with green tea. Stir and enjoy.

24Bite Recipe: Mango Green Tea Recipe by Christian Guzman
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5 from 1 vote

Mango Green Tea

Light and refreshing green tea with just a touch of mango flavor, perfect for warmer weather.
Prep Time30 mins
Total Time30 mins
Course: Beverage
Cuisine: American
Keyword: Green Tea, Mango, Tea
Servings: 4 servings
Calories: 1kcal

Ingredients

  • 1 quart water
  • 4 teabags green tea
  • Torani mango syrup sugar free
  • additional water and ice to make almost 3 quarts total

Instructions

  • Bring 1 quart water to boiling and remove from heat.
  • Add 4 teabags and steep for 4 minutes. Remove teabags. Do not squeeze them.
  • Allow green tea to cool and add to 2 1/2 quart pitcher. Add enough ice and water to fill pitcher.
  • When ready to serve, put ice in a glass, add two teaspoons of mango syrup (or desired amount) and fill with prepared green tea. Stir and enjoy.

Nutrition

Calories: 1kcal

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24Bite Recipe: Mango Green Tea Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Eggplant Ragout Recipe

Try a meatless ragout, substituting eggplant for the typical beef.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

We do a lot of experimenting with cooking with only vegetables. It’s not that we don’t like meat, of course. It’s just not necessary for us to always include meat.

Ragout is like a thick stew. It usually includes beef, but we’ve substituted eggplant instead.

I minced four large cloves of garlic. This is a really handy tool for mincing garlic. It’s easy to use and does a great job. I suggest rinsing it out immediately after use so it’s not difficult to clean.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

It’s so easy to make beautifully minced garlic.

24Bite: Pesto and Feta Cheese Baked Meatballs Recipe by Christian Guzman

Like most of my recipes, I start off by sauteing chopped vegetables in olive oil.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

To save time, I’ve added canned tomatoes. I had some fresh basil but dried basil will work as well.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

The eggplant and mushrooms are going to soak up all that exceptional flavor. If using fresh herbs, add them with the tomatoes instead of at the sauteing.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

This will be cooked covered to really stew those flavors together.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Cook it down until the liquid is almost completely gone.

24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

I’ve served it with grape tomatoes and sliced olives over fresh spinach with a little balsamic vinaigrette and garnish with fresh parmesan. Yum!

This is a low calorie meal. You can make it more substantial by serving it with pasta or rice. I may try it with chick peas later to add some protein.

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5 from 1 vote

Eggplant Ragout

Try a meatless ragout, substituting eggplant for the typical beef.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course, Side Dish
Cuisine: American
Keyword: Eggplant, Meatless, Vegetables, Vegetarian
Servings: 4 servings
Calories: 147kcal

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion chopped
  • 4 celery stalks chopped
  • 1 red bell pepper chopped
  • 4 garlic cloves minced
  • 1 teaspoon salt
  • 1 teaspoon pepper ground
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 14.5 oz can Hunts petite diced tomatoes drained
  • 1/2 cup chicken broth
  • 3/4 cup mushrooms chopped
  • 1 eggplant peeled and chopped
  • parmesan cheese garnish

Instructions

  • On medium heat, saute onion, celery, bell pepper and garlic in olive oil.
  • Add tomatoes and chicken broth, stir. Bring to boil.
  • Add mushrooms and eggplant. Bring to boil then turn heat to low and cover. Continue cooking for about 25 minutes, stirring occasionally.
  • Remove cover and continue cooking until liquid is reduced, about 10 minutes.
  • Serve with a light salad or over pasta or rice. Garnish with parmesan cheese.

Nutrition

Calories: 147kcal

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24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman
24Bite Recipe: Eggplant Ragout Recipe by Christian Guzman

Black Beans and Corn Salsa Recipe

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.

24Bite Recipe: Black Beans and Corn Salsa

In our quest for some healthy snacks, Christian and I came up with this vegetable and bean mixture. We love salads but I needed something without leafy vegetables. I prefer the “good stuff” in salads so skipping the leafy vegetables works!

I also wanted to use some of my canned beans. I pressure can them from dry beans so they’re inexpensive and ready to go anytime.

It’s easy to mix this together after you have the vegetables chopped. Once you put it in the refrigerator and the flavors get a chance to meld together for awhile, it gets even better.

I like to eat it with gluten free corn chips for a healthy, gluten free snack.

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5 from 1 vote

Black Beans and Corn Salsa

Enjoy a tasty mix of chopped vegetables, corn and black beans for a healthy, gluten free vegan snack.
Prep Time25 mins
Total Time25 mins
Course: Salad, Side Dish, Snack
Cuisine: American, Mexican
Keyword: Black Beans, Corn, Salsa
Servings: 8 servings
Calories: 70kcal

Ingredients

  • 2 Tablespoons Olive oil
  • 1 Teaspoon Balsamic vinegar
  • 2 Teaspoons Apple cider vinegar
  • 1/2 Teaspoon Pepper ground
  • 1/2 Teaspoon Cumin ground
  • 1 15.5 Oz. Can Black Beans drained and rinsed
  • 1 Cup Frozen Corn thawed and drained
  • 1 Large Jalapeño seeded, finely chopped
  • 1 Bell pepper seeded, finely chopped
  • 1 Small Onion finely chopped
  • 4 Large Garlic cloves minced

Instructions

  • Vinaigrette: Whisk together olive oil, vinegars, pepper and cumin. Set aside.
  • Place remaining ingredients in medium bowl. Add vinaigrette and toss. Refrigerate at least 8 hours to meld flavors.
  • Makes eight 1/2 cup servings.
  • Serve with corn chips or toasty bread. Serve with tacos or enchiladas as an alternative pico de gallo.

Nutrition

Calories: 70kcal

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24Bite Recipe: Black Beans and Corn Salsa
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Papaya Jelly Recipe Without Commercial Pectin

Bring a tropical taste to your next breakfast or brunch with this delicious, fruity papaya jelly.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

When I was growing up, we had papaya and mango trees growing near our apartment in Hawaii. We had guava trees with passion fruit vines entwined on them and even the stray pineapple, eaten warm, right off the plant.

When I went shopping the other day, there were some papayas. They weren’t Hawaiian papayas, though. They were HUGE papayas. I wanted to give them a try, especially because I like Christian to try as many different fruits and vegetables as possible.

24Bite Recipe: Papaya Jelly Without Commercial Pectin (photo credit: Sommai Larkjit via 123RF)

When I cut up this papaya, I ended up with two entire quarts of chunks. Christian liked it but wasn’t overly thrilled with it so I did a little research to see whether I could turn the fruit into jelly. Let the spontaneous jelly experiment begin!

For a couple of years, I’ve been experimenting with making jelly without adding commercial pectin, so it’s always a surprise. This one turned out very well and tastes fabulous. It’s a beautiful orange color and I can’t wait to try some on a breakfast roll.

To begin, peel the papaya and remove all the “caviar-looking” seeds. Cut the papaya into chunks. This recipe calls for 2 quarts of chunks papaya which is about two papayas or one very large papaya.

Note that these are Mexican papaya which are larger and less sweet than Hawaiian papaya. If you’re using Hawaiian papaya, you’ll need more of the fruits in order to get two quarts and you may want to reduce the sugar since they’re sweeter.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

Be sure to use the juice and lime. These ingredients are important for your jelly to set. If you don’t have orange juice, try pineapple juice instead.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

Always ensure that you’re using a deep pan when making jelly. It tends to foam up and you don’t want it to boil over onto your stove.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

It’s boiling down nicely but there are still some chunks of papaya. The riper the papaya, the more easily it will break down for jelly.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

We decided to go ahead and use the immersion blender to remove all the chunks but chunks aren’t a bad thing, either. Leave them, or not, whichever you prefer.

Making jelly never really made sense to me when I was reading about the spoon in the freezer and running your finger through it to see if it sets. Maybe if I had someone teaching me, I would understand it, but I just didn’t.

Once I learned that making jelly is scientific, it was so much easier! And, Christian definitely approved this method!

You just bring it to 220°F for jelly. This number changes when you’re not a sea level, so be sure to check your perfect recommended jelly temperature.

24Bite Recipe: Papaya Jelly Without Commercial Pectin

This recipe made about 50 ounces of delicious papaya jelly. Look at that color! So yummy!

At this point, you have jelly. You don’t need to do anything further to have jelly. You can put it in the refrigerator or freezer. We prefer shelf stable so we process it in the water bath canner. We don’t go through jelly quickly enough so shelf stable works much better. This jelly will last all year, until papaya comes into season again.

It’s really easy to preserve a batch of jelly but have a look at the instructions to make sure you’re preserving your jelly safely.

You will fill four 12-ounce jars, six 8-ounce jars or twelve 4-ounce jars. I had just a smidge leftover and I put that directly into the refrigerator for breakfast in the morning.

24Bite Recipe: Papaya Jelly Without Commercial Pectin (photo credit: mikhaild via 123RF)
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5 from 1 vote

Papaya Jelly Without Commercial Pectin

Bring a tropical taste to your next breakfast or brunch with this delicious, fruity papaya jelly
Prep Time10 mins
Cook Time45 mins
Total Time50 mins
Course: Condiment
Cuisine: American
Keyword: Canning, Jelly, Papaya
Servings: 100 tablespoons
Calories: 37kcal

Ingredients

  • 2 Large Papayas
  • 1/2 Cup Orange juice
  • 1 Lime juice and zest only
  • 4 Cups granulated sugar

Instructions

  • Peel and remove seeds from papayas. Cut the fruit into chunks, enough for two quarts of chunked fruit. Discard fruit of lime after juicing and zesting.
  • Place all ingredients in a heavy-bottomed pan over medium heat. Place candy thermometer on side of pan to keep track of the temperature.
  • Bring mixture to a boil, stirring frequently. Continue to boil, still stirring frequently, until the mixture begins to thicken, about 25 minutes. Be sure to use a pan with high sides since jelly foams up at first and you don’t want it to boil over.
  • If the papaya doesn’t break down as much as you would like, use an immersion blender to remove any chunks.
  • Continue boiling, stirring frequently. Watch the thermometer. The jelly is ready when it reaches 220°F. Note that this is the sea level recommended temperature. Check the link above to determine the temperature when you’re above sea level.
  • At this point, you can cool the jelly then place in jars for the refrigerator or freezer. Or, if you prefer shelf stable, water bath as recommended.
  • Makes about four 12-ounce jars, six 8-ounce jars or twelve 4-ounce jars.

Nutrition

Calories: 37kcal

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24Bite Recipe: Papaya Jelly Without Commercial Pectin
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