Archive for the ‘food’ Category

Recipes for 1: Potato-Veggine Pancakes

May 16, 2010

I made this guy this afternoon. I was fairly pleased with how it turned out, but thought the “pancake” could use with a little more spice. I made the one here without the seasoning inside, I added the seasoning to my sour cream instead. You can use any kind of seasoning really, I just picked Club House Italiano, because that’s what I had in my cupboard.

DSCF8435

Ingredients:

1 medium potato
1 medium parsnip
1 carrot
1 egg
1 tbsp flour
3/4 tsp salt
1/4 tsp baking powder
1 tsp seasoning of choice (Italiano, for example, optional)
sour cream
2 tsp olive oil

1. Shred potato, parsnip, carrot (either on a grater or in a food processor)

2. In medium bowl, mix potato, parsnip, carrot, egg, flour, salt, baking powder and seasoning.

3. In a frying pan (large if you want a big, skinny pancake, small if you want a thicker one — that’s what I used), heat oil until very hot. Spread mixture onto skillet, flatten with spatula until even. Cook over medium until crisp, browned and set (about 8 minutes). Flip (either by using ninja spatula skills or by transferring onto a plate and back again to the pan) and cook for another 8 minutes.

4. Cut into quarters and serve with sour cream garnish. Enjoy!

 

A new series

May 3, 2010

So the blog fodder has been quickly stripped away ever since I moved down south … and ever since I started on Twitter.

So I’m starting up a new series called ‘Recipes for 1.’

Why?

Because my biggest challenge these days, it seems, is cooking food just for little old me. Up north, I had a cooking buddy, so we made many MANY of our meals together, then fought over the leftovers. I don’t have that anymore, and with more than 3 restaurants in town (a blessing AND a curse in Rankin) and too little time… I am wasting ALOT of my paycheque on takeout.

Granted, that takeout is more often than not amazingly delicious (last week it was a yellow Thai curry… droool!), but I’m trying to get better at making dinner at home — something I really do love to do, it’s just hard when I’m the only one to eat it.

So the first in the series will be a chowder I made tonight and just blew me away. I was never EVER a soup girl before. That is until my Northern Cooking Buddy introduced me to Jalapeno Soup. That’s when I learned it’s not soup I don’t care for… it’s CANNED and MIXED soup I don’t like.

And without further ado…

Corn and Bacon Chowder.

This, like hopefully all of the recipes in the series, will be for 4 servings or less. Just enough for a full meal and a couple days of leftovers.

Ingredients:

  • 2 or 3 slices bacon, chopped
  • 1 small onion, chopped
  • 1/2 yellow pepper (or red pepper), seeded and chopped
  • 2 1/2 cups chicken stock or broth
  • 2 medium potatoes, peeled and cubed
  • 2 cups whole corn kernels (I used frozen)
  • 1/2 cup light (or regular) cream

1. Cook bacon in a medium saucepan over medium-high heat. Add 2 tbsp water, heat until crisp. Remove half and put aside (for topping).

2. Add onion, bell pepper, 2 tsp water to saucepan (with remaining 1/2 bacon). Saute until soft, about 5 minutes. Add stock and potatoes, bring to a boil. Reduce heat and simmer, until potatoes are tender, about 15 minutes. Stir in corn, simmer 5 minutes longer. Remove from heat.

3. Transfer 2 cups of soup to a food processor or blender, puree. Pour back into the saucepan. Stir in the cream, heat to serving temperature. Serve topped with bacon bits.

Now you’re cookin’

February 24, 2010

I’m trying to be budget-conscious these days, trying to reduce the amount of food I throw out, and the number of times a week I go out to eat.

This isn’t normally a problem for me. While I’m far from a picky eater, given the choice between restaurant food and a home-cooked meal, most days I’ll pick the home cooked meal — even if I have to cook it myself.

What’s tricky THESE days is avoiding the “at work grab something for lunch” habit. It’s a hard habit to break. Less because I genuinely want to eat out, but moreso because oftentimes going to get food is the only break I get in a day. The only fresh air I get between 9-5. The only non-news part of my day.

It doesn’t help that there’s a lot of great little lunch places just a five minute walk from the office. Delicous Vietnamese vegetable rolls and soups. Amazing Thai curries (yellow AND green). Sushi. An artisan bread and sandwich shop. Mmm. Just typing it out makes me want to dash down and grab myself a bite.

So the only solution to this problem is to pack a lunch that simply can’t be beat. My latest favourite is Curried Carrot Soup. I actually used to HATE soups — I couldn’t understand why anyone would ever want to eat liquidized food (unless you’d recently gotten your wisdom teeth removed. And even THEN I insisted on mashed potatoes and carrots rather than any kind of soupy concoction). Turns out it’s not soup I don’t like. It’s canned/powdered soup I don’t care for.

Home made soup? Now that’s a whole ‘nother world o’ lunch material.

So without further ado, I give you Curried Carrot Soup. For those who are nervous of spice, I might reduce the amount of curry powder to 1 tsp and use a tad less fresh ground pepper. I didn’t find it spicy per se, but I could see how others might.

Enjoy!

6 carrots peeled and cut into 1-inch chunks (about half a 2lb bag)
1 lg potato peeled and cut into 1-inch chunks
1 tbsp butter
1/2 onion, chopped
1.5 tsp curry powder
1.5 cups chicken broth
1/2 tsp salt
1/2 tsp pepper (freshly ground)

Heat butter in a saucepan over medium heat. Add the onion, curry powder, salt, pepper.
Cook, stirring occasionally until onion is soft (5 min)
Add broth, carrots, potato, and 1.5 cups water.
Boil and simmer until carrots are tender (20 min)
In a blender, puree all but 1/2 cup of veggies until smooth
Add veggies  and garnish with a dollop of sour cream and/or cilantrio if available.