Posts tagged ‘vegetarian’

super crispy panko tempura

I fried up zucchini, portobello mushrooms, onion, and shishito peppers (not pictured).

tempura + panko = best of both

I was making Japanese curry (a recipe I never gotten around to posting). It’s a thick curry sauce served over rice usually with fried foods, more specifically panko breaded fried foods (like potato croquettes and shrimp). I fried up some spare veggies I had in the fridge.

I was trying to think of a way to get a super crispy light but crunchy coating. Then it hit me, instead of coating the veggies in egg then breading it, I was going to dip them in a thin tempura batter then coat them in panko. What I got was a study coating that did not turn soggy. (It’s important that the tempura batter is thin like heavy cream consistency, and NOT pancake batter.) I also didn’t lose most of the breading when it hit the hot oil (as I often get with an egg dip). The onion rings turned out especially well, the crispy exterior didn’t fall off with the first bite nor were the onions limp/overcooked.

I used a store bought tempura mix, it’s a huge time saver and I’ve never made it as good from scratch. Do check the ingredients, go for ones with the least amount of addictives and look for panko made without hydrogenated fats.

-Lina

October 9, 2010 at 12:01 am 1 comment

austin eats part 1

I went to Austin this past weekend just to get away. It was relaxing and I had a great time. I’ll have to post about it next time, but I’ve taken part of a wellness/health program at my Drs. office and for the first two weeks, I can only eat fruits and veggies. For a girl that loves meat and rice and chocolate, it’s been tough. Luckily, Austin is quite health conscious and I found great food while there.

First stop on Saturday was brunch at Eastside Cafe with my cousin and her husband. I hadn’t seen them in years and they said this place had yummy food and the freshest veggies. The restaurant is cozy, dainty, and the service was excellent. They grow their own veggies in the garden out back, which you can stroll around in while you wait for your table, and they raise their own chickens. I believe all their veggies served come straight from the garden. As you sit down, they bring out these mini cornbread muffins and oh how delicious they smelled.

I had a mixed greens salad with goat cheese and tossed in a rice wine vinaigrette. It tasted so different from what I’ve had before. It tasted so fresh. No photo, but everyone’s seen a salad before.  But, what I loved most was their roasted acorn squash with a soy ginger sauce.

Doesn’t that look awesome? I just took a fork, scraped the side, dipped a bit and took a bite. It was so tasty and I was in love. My cousin’s husband ordered a veggie burger, but my cousin ordered this artichoke manicotti, which is “Carrot pasta filled with artichoke hearts, mushrooms, sun-dried tomatoes, pistachios, ricotta, and mozzarella cheese.  Topped with sun-dried tomato cream sauce and parmesan cheese.” I was jealous she got to eat that.

For the sake of a photo op, and because what kind of review is this without dessert? They were kind enough to eat this delicious cherry cobbler topped with vanilla ice cream. Aren’t they the sweetest? By the way, cherry cobblers and cherry pies are in my top 5 favorite desserts. I was brave and strong willed and did not falter. Behold.

As much as I wanted to take a bite of that, I couldn’t. Instead, I watched my cousin and her husband devour it. =( When I’m untubby and can eat that again, I’m coming back for sure. Haha! This is definitely a place to return to and Austinites, if you haven’t made it out to this place…GO!! They take reservations, prices are decent, and food is delicious.

– chelle

May 21, 2010 at 2:40 am 1 comment

Sweet potato latkas

sweetpotatolatkas some edges got a little too dark, watch the oil temps

Sweet potatoes are something I’ve been experimenting with recently. In general I don’t like really sweet vegetables (yams, pumpkin, squash, carrots, parsnips, etc.) But they (sweet potatoes, and the other veggies) are very good for you, high in fiber, vitamins, and minerals. In the coming days I will post more on sweet potatoes.

Latkas are potato pancakes that can be made in different ways. They can be served plain or topped with almost anything; apple sauce, sour cream, or just ketchup (personal fav).

  • 1 medium/large sweet potato*
  • 1 small/medium onion*
  • 1 egg
  • 1/4 cup flour
  • 1 1/2 tsp salt
  • 1 tsp  pepper
  • oil for frying

* the ratio is about 3:1 of sweet potato to onion

Peel then shred sweet potato and onion, mix together with the rest of the ingredients. Heat up a heavy bottom pan (I prefer cast iron) with 1/4 – 1/2 inch of oil on medium high. I used grape seed oil, it has a very high smoking point, great for frying. Scoop mixture into pan (about 1/4 – 1/3 cup per portion), try to spread out mixture to about 4 inch in diameter, it should be a thin layer. When edges turn golden brown (3mins?), flip and cook until bottom is browned. Drain on paper towels. Add more oil in pan when needed. They should be crispy on the edges and tender inside. You can also keep them warm in the over while frying up more.

I think used half the mixture (made about 8) and then refrigerated the rest to use the next day.

lina-sm -L

July 22, 2009 at 5:04 am Leave a comment

Scallion and potatoes

sppan2(before baking)

Here I just threw some red scallions and red potatoes together into the oven. It’s really simple and tasty. The scallions really permeate the potatoes and the olive oil.  Spring onions are in season so this would also take advantage of them and the weather (being not too warm to use the oven).

  • 2lb red bliss potatoes 
  • 1 bunch of scallions or 1 spring onion
  • olive oil
  • salt and pepper

Preheat oven to 450. Cut potatoes into 4ths or 8ths depending on size. Slice scallions on the diagonal into long pieces.  Toss together with a few tablespoons of olive oil, few dashes of salt and pepper in a baking dish or cast iron pan. Bake for 25mins or till potatoes are done.

 

spscallion

sppotato1

sppan1

lina-sm-L

April 1, 2009 at 6:32 am 2 comments

Midnight breakfast sandwich

eggsandwich

My late night meal, because I’m on my nocturnal schedule. 

Some sauteed pre-sliced mushrooms and baby spinach with garlic (salt & pepper) with two sunny side up eggs in a freshly fried bun* topped with some shaved Parmesan. All done in roughly 15 minutes.  🙂 I had almost everything on hand prepped, and a wok full of oil left over from making falafels and of course the dough.

*Using some stored dough, take a small handful, shaped into a flat disk and deep fry medium high.  If the oil is too hot or the shape too thick the center might remain raw and doughy.

I always save a good chunk of old dough to mix into the new dough and over time my dough has developed a nice flavor.

eggsandwich2a

The yolks made it more of a fork-n-knife sandwich.

 

monty1

I find it harder to cook late at night now because we keep our new puppy Monty in the kitchen. He would wake up, I’d take him out and back, then he stares at me and subversively beg for food. 

lina-sm – Lina

Feels great to be back 😀

January 12, 2009 at 8:57 am 4 comments

Tomato salad from the garden

This year I decided to grow tomatoes (to save money, organic tomatoes are like luxury items), but I didn’t get around to it till late June. After some research on the web, I got an early variety; ‘First Lady’ that only takes 66 days to yield fruit. I bought 4 plants, and place 2 in the ‘Tomato Success Kit’ and the other 2 in a window box type planter. The ones in the Tomato Success Kit grew huge. I didn’t expect much from the other planter but it grew pretty large (but less than half the size of the other ones) with many tomatoes.

Some finally ripened early last week when the temps came down from the 90s. My first batch was about a pound and a half. I sliced them up with some basil from the garden, olive oil, black pepper and fleur de sel. It’s my favorite thing to do with these tomatoes. I made salsa a few days later with new tomatoes, which was very tasty but it can’t beat the basil-olive oil-pepper-fleur de sel experience.

Next year I’m going to grow red bell peppers. At $6.99/lb for organic at Whole Foods, I haven’t had any red bell peppers in over a year.

-Lina

August 23, 2008 at 6:32 am 6 comments

Scallion pancakes

Well it’s less like a pancake and more of a crispy flat savory pastry. I got the recipe from Basil and Ginger, with excellent pictures and instructions. It’s really good and relatively easy to make (and I usually dislike anything requiring rolling). I used organic shortening, and rolled it very thin (as thin as I can get before all the scallion pieces poke out). I cooked it extra crispy and browned.

July 28, 2008 at 2:16 am 4 comments

Older Posts


March 2017
M T W T F S S
« Oct    
 12345
6789101112
13141516171819
20212223242526
2728293031  

Categories

Feeds