Month: April 2017

Deep fried and gone to heaven

Darcy L. HooverLeave a comment


In our house we call it pub night, and it has taken on a whole new meaning since I bought a deep fryer.

I’ve had a lot of fun with the deep fryer. This last go-around we had a pretty deliciously unhealthy selection.

Fritters, fish, and french fries; a golden delicious crunchy on the outside, soft on the inside greasy but happy buffet.

I made corn and jalapeno pepper hush puppies (I just subbed in corn and peppers instead of green onions in the recipe) and apple fritters.

The hush puppies went with a spicy cherry jelly we made a few years ago with prairie hardy Evans Cherries. I made a simple honey yogurt dip to go with the apple fritters.

I made onion rings because the youngest boy requested them. I used tempura batter, which I frankly think is over rated. I’ll try a different batter next time.

I used tempura for the fried fish as well, but again It wasn’t best. My favourite fish batter is the batter my ex-husband’s grandmother, aunts and cousins made. I don’t have that recipe, I make it from memory and given my memory I could be way off. I use beaten egg, flour, salt, pepper and a dash of vinegar and a little baking soda. 

I deep fried some tofu and made a sesame dip to go with them.

I made a pakora-like fritter with chickpeas, onion, spinach and curry. I say pakora-like because I don’t have besan on hand and wasn’t keen on going out to find it. I used canned chickpeas cooked a bit to soften, flour, some salt, curry powder, chopped spinach and onion, and an egg. I made a tzatziki dip to go with them.

And finally, in an attempt to preemptively atone for my deep fried sins, I made a veggie tray (a whole platter full not pictured, and not eaten either).

I wouldn’t do this too often, but as an occasional treat I think we can all get away with it. 

 

Easy meal planning – making dinner less stressful

Darcy L. HooverLeave a comment

One of the ways I cope with being the primary cook of a blended family  is by planning ahead.

Menu planning has reduced my stress, eased the youngest boy’s food related anxiety, and helps us avoid last minute grocery runs. As an extra bonus, since we added a chalk board after the kitchen renovation the menu board has also become one of my creative outlets. 

This was a pretty standard week plan.

 

Spaghetti carbonara with roasted veggies and salad.

Spaghetti Carbonara

There are many versions of carbonara; this is mine. I make two pans because two of us won’t eat mushrooms.

  • sliced mushrooms
  • bacon
  • 2 C cream
  • 1 egg
  • finely grated parmesan
  1. Fry the bacon and the mushrooms. 
  2. In a bowl mix the egg, cream, parmesan.
  3. Turn the bacon and mushrooms down very low, and add in the cooked pasta.
  4. Pour the cream egg mix over the pasta and toss.
  5. Let it thicken slightly while you stir – this happens quickly and if
    Tacos with rice and corn salad.

    you don’t watch the egg sets. Serve immediately.

Tacos

I don’t need to tell you how to make tacos. I do make my own quick refried beans though. I use canned pinto beans, minced onion and garlic, oil, tomato paste and pepper flakes. Cooked together until you can mush the beans.

Stir fry

I cook the chicken and veggies separately so the chicken cooks but I never end up with over cooked vegetables.

Stir fried veggies with chicken and rice.cooked veg.

Sauce:

  • sesame oil
  • soy sauce
  • ginger paste
  • garlic paste

Stir fry:

  • sliced chicken
  • sliced onion, carrot, peppers, and cabbage
  • small broccoli florets
  • peanut oil

Veggies: Heat peanut oil in the wok. Throw in the carrots first, toss a minute, throw in the broccoli, cauliflower and onion, Toss, then cover a minute. Add the peppers, pour in the sauce, toss and cover a minute.

Chicken: Heat peanut oil in the fry pan. when the oil is hot add some garlic and ginger paste, stir once and throw the chicken in. Toss until the chicken is cooked.

Meatballs, mashed potatoes, roasted veggies and a salad.

Meatballs and Mashed potatoes

I have one boy off beef, so I make pork meatballs.

Meatballs:

  • ground pork
  • 1 egg
  • bread crumbs soaked in milk
  • salt and pepper to taste
  • minced onion and garlic
  • chili flakes

Mix the pork with the onion, garlic, salt and pepper. Add the egg and bread crumbs.

Form little balls, and brown them in a fry pan. Put the browned meatballs in an oven, covered, to finish cooking. You can make a quick gravy by deglazing the pan with a bit of beef stock. 

Pasticcio with mixed salad and crusty bread.

Pepperoni Pasticcio

This is how I use up small quantities of pasta and leftover tomato sauce. Pene, rigatoni, fusilli, farfalle – they all work.

  • chopped pepperoni
  • chopped onion and pepper
  • arrabiatta or basil tomato sauce
  • grated mozzarella
  • cooked pasta 

Saute onion and pepperoni. Pour in the tomato sauce. Add the peppers and cook slightly. 

In a large casserole dish toss the cooked pasta the tomato sauce. Stir in the grated mozzerella. Top with more mozza. Pop this in the oven at about 350 until the cheese browns.

Red beans and rice topped with a poached egg.

Red Beans and Rice

This totally a cheat recipe, but it tastes great. 

  • bacon
  • chopped onion, pepper, carrot and celery
  • large can of kidney beans
  • Bullseye blazin chipotle BBQ sauce

Fry the bacon, onion, celery and carrot together. Add the beans and BBQ sauce and peppers. Cook until the peppers are just cooked. Serve over rice. A poached egg on top is a yummy addition.

 

That’s it. Pub night is a separate blog 🙂