Papaya Pick Me Up Recipes

PAPAYA STEW RECIPE BY TASTY

Steps:

• Make the sofrito: Add the cilantro, green bell pepper, red onion, garlic, and olive oil to a food processor. Process until the mixture is fully combined, chunky, and uniform in color.
• Make the stobá: In a large bowl, pour the sofrito over the spare ribs, tossing to coat well. Marinate at room temperature for at least 20 minutes.
• Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper and lightly grease with nonstick spray.
• Place the shredded plantain in the center of the prepared baking sheet. Using the back of a spoon, spread the plantain evenly into a thin round, 6-8 inches wide.
• Bake the plantain round for 15 minutes. Remove the plantain round from the oven. Let cool slightly, then lift the plantain on the parchment paper and invert into a medium bowl. Place another medium bowl inside to set the shape of the plantain bowl. Let cool completely.
• In a medium saucepan, add the water and cured pork tail and simmer for 15-20 minutes to draw the salt out of the pork tail. Remove the pot from the heat and set aside.
• Melt the coconut oil in a large pot over medium-high heat. Add the onion and garlic and cook until lightly browned and fragrant, about 5 minutes.
• Add the pork tail and cooking water, marinated spare ribs, and the salt. Reduce the heat to medium-low, cover, and cook for 90 minutes until the meat is tender, adding more water if it evaporates too quickly.
• Add the green papaya, ripe papaya, mango, sweet potato, nutmeg, turmeric and coconut water to the stew. Cover and cook for another 45 minutes, until the meat is tender and the fruit is cooked through.
• While the stew cooks, spread the reserved papaya seeds on a baking sheet. Transfer to the oven and bake for 10-15 minutes, until lightly toasted and crisp. Set aside to cool.
• Place the plantain bowl inside a coconut shell or medium bowl. Ladle the stew into the plantain bowl. Garnish with the toasted papaya seeds and shredded coconut.
• Enjoy!

BLOODY MARY PICK-ME-UP

Steps:

• Celery stalks, pickled peppers, jalapeno-stuffed olives and pickled okra, for garnish
• Combine the tomato juice, lemon juice, horseradish, Worcestershire sauce, sambal oelek and 1 teaspoon each salt and pepper in a large pitcher, stirring with a long spoon. Cover and refrigerate at least 2 hours or up to 2 days.
• Combine the celery salt and chili powder on a plate. Moisten the rims of 8 glasses with lemon wedges; dip in the celery salt mixture and fill the glasses with ice. Add the vodka to the tomato mixture; stir to combine. Pour into the prepared glasses. Garnish with celery, peppers, olives, okra and lemon wedges.

PICKLED PAPAYA SALAD: PAW PAW

Steps:

• Divide papaya, ginger, peppers, and garlic into 2 sterilized pickling jars.
• Bring all other ingredients to a boil in a saucepan. Reduce to a simmer for 5 minutes then pour over vegetables in jar. Seal when cold.

PAPAYA SOUP

Steps:

• Heat coconut oil in a stockpot over medium heat; add onion, red bell pepper, chives, garlic, rosemary, sage, ginger, and chile pepper. Cook and stir until garlic is fragrant, about 1 minute. Add tofu to onion mixture; cook, stirring every 2 minutes, until tofu is golden brown, about 6 minutes. Season with salt.
• Mix Worcestershire sauce and lime juice into tofu mixture. Stir water and bouillon together in a bowl until dissolved; pour over tofu mixture. Bring liquid to a simmer, add papaya, loosely cover stockpot, and simmer until papaya is tender yet firm to the bite, about 20 minutes.
• Remove stockpot from heat, stir on spinach, cover, and allow to sit until spinach is wilted, 2 to 3 minutes. Ladle soup into serving bowls and top with fried onions.

LOW FAT PAPAYA CHICKEN BREASTS

Steps:

• Using a food processor, metal blade, pulse the garlic and shallot until chopped Add papaya and pulse until chopped.
• Add remaining ingredients, except chicken, puree until smoothe.
• Put chicken large zip lock bag and pour the marinade over it.
• Refrigerate, turn chicken frequently to coat it evenly.
• Marinate for at least 4 hours or up to a day.
• Take chicken out of the marinade.
• Place breasts into a Dutch oven or heavy casserole, without lid.
• Return the marinade onto the chicken, coating evenly with approximately a 1/4 inch on each breast.
• Place in 350F oven and bake until done approximately 30 minutes.

PAPAYA PICK ME UP

Steps:

• Place all ingredients into blender.
• Blend until smooth.
• Pour and enjoy.