Thursday, August 22, 2019

Home made potato chips

I got into a bit of a dilemma the other week.  I planned on some Beef Dip sandwiches for dinner, but realized at almost the last moment that we were out of potato chips.
So I did what any self respecting cook would do, I made some.  I've actually been making my own from time to time for awhile now but realized I've never shared how to make them.
Home made potato chips

And I know I hit them out of the park when my SO said, they tasted just like Lay's brand.
He was right. 
But I think these were actually just a touch better. Mainly cause they were freshly made. 

As I said, I've made these before but this time used a firmer fleshed potato and I think they worked much better.

These particular ones were called Yellow low-carb potatoes, (and I'm still trying to figure out the low carb part).

I used my handy, dandy, 30+ year old Mandoline to slice the potatoes up, then placed them in a single layer on a microwave safe plate.  I topped that with a layer of parchment paper, another layer of potatoes, more paper and a final layer of potatoes.
I covered the plate with some plastic wrap, and microwaved them at full power for 1 minute but they weren't quite done enough. So I zapped them an additional 20 seconds.  You want them to be half done, so still firm but softened.
Home made potato chips

Home made potato chips

Home made potato chips

While they were cooking I was also heating up a pan with some regular vegetable oil in it, to 345 degrees, and as soon as the potatoes were done, I blotted them with a clean dish towel, and added them carefully to the hot oil.  The reason for blotting?  To get the moisture out, otherwise the oil spits and sputters and, most importantly of all, the chips don't get crisp. 

Fried them for a couple of minutes, turning them over a couple of times, carefully,  just until they were turning a little golden, were cooked through and crispy, I then scooped them out and placed them into a coffee filter for draining, sprinkled them with some salt and VOILA!!!!  Homemade potato chips.
I only used two potatoes and had more than enough for us for dinner.

I'm thinking we need to have some kind of sandwich this week so I can make these again. 


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Saturday, August 17, 2019

Gluten Free Keto Friendly Pancakes

I'm not going totally gluten free or totally Keto or Paleo but I am trying to cut out some of the fat bombs in my diet, along with the sugar bombs. 
Gluten Free Keto Friendly Pancakes

I love Pancakes, all that carby, rich, goodness is hard to say no to for me.   So I decided to try a search for a good tasting pancake.
Previously I kinda OD'd on my Banana Pancakes, which I added coconut and pecans to,  and while they were AWESOME!!! they weren't exactly waistline or blood sugar friendly.

Also,   I don't buy many bananas these days, cause so many of them end up brown, overripe and in my freezer.

But I still wanted some Pancakes, that were a little more blood sugar friendly and tasted good and well, here they are.

The batter looks about perfect, but they are tender and can be hard to flip, which is why I caution you to make them a little smaller.  Also, by making them smaller you can eat more pancakes.
Just kidding.
Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes

Gluten Free Keto Friendly Pancakes


Gluten Free Keto Friendly Pancakes

Yield: 1-2 servings - about 8 pancakes
Author:
prep time: 5 Mcook time: 10 Mtotal time: 15 M
These make a great tasting pancake for those who are either gluten free, eating  Keto.

ingredients:

  • 1 egg
  • 2 oz. Cream Cheese
  • 1/4 cup Almond Flour
  • 2 tbsp. Heavy Cream
  • 1/2 tsp. Baking Powder
  • 1 tsp. melted Butter or coconut oil
  • 1 packet sweetener, I used Truvia Brand
  • 1/2 tsp. Vanilla Extract or other flavoring
  • Butter or coconut oil for frying or non stick baking spray

instructions:

How to cook Gluten Free Paleo/Keto Pancakes

  1. Mix the first 8 ingredients together, using either a whisk or an immersion blender, until the batter is smooth.
  2. Place a skillet on the stove on medium heat.  Melt 1 teaspoon butter or coconut oil or spray pan with non stick cooking spray.
  3. Using a soup spoon, spoon the batter onto the hot pan, about 2 inches in diameter, any bigger and it's hard to flip.  Cook on one side, about 2 minutes,  until you see bubbles in the middle, then flip carefully.  Continue to cook on the other side for an additional minute or so.  Place on heated platter and continue to cook until all the batter has been used.     This recipe makes about 8 pancakes.  
Nutrition wise: These are not low calorie pancakes.  The almond flour, heavy cream and cream cheese all have a fair amount of fat in them.
If using coconut oil, you will get a faint taste of coconut.  
Created using The Recipes Generator

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Friday, August 16, 2019

Temaki Hand Rolls for #fishfridayfoodies

The theme for this month's Fish Friday Foodies is Japanese fish dishes, and is being hosted by Sue of Palatable Pastime.
Honestly, I had no idea of what to make, when I thought of Japanese inspired fish dishes, I came up with things like Sashimi and Sushi.

I do my version of Sushi from time to time, and I like it, but I wanted to go outside of my usual comfort zone.

And these little hand rolls are not only fun to make but eat as well, and if you are like me, a touch squeamish about using raw fish, only because getting sashimi grade fish isn't always easy, you can use pretty much what you like in these.

If you're so inclined these also make a great party dish where everyone builds a hand roll using their favorite ingredients.

I used some crab, cucumber, pickled carrots, and avocado in mine, and while they were good, I have to admit that the taste of the Nori overwhelmed the rest of the ingredients, which I wasn't too crazy about.

Next time I may just add some 'gasp' Sweet soy sauce before I roll them up.  I think it would taste amazing.


This also does require practice to roll them up.  
Lots of practice. 

It's fun to play with food.

By the way I went here to learn how to roll the Temaki hand rolls.  She made it look really easy.


Temaki Sushi Rolls - California style

Yield: 2-4 Servings
Author:
prep time: 10 Mcook time: 5 Mtotal time: 15 M
A fun make along dish for a gathering, or a light lunch or dinner. These go great as an appetizer as well.

ingredients:

Sushi Rice
  • 2 cups Cooked Sushi Rice
  • 2 tablespoons Rice Vinegar
  • 1 tsp. Sugar
Fillings and roll coverings
  • 1/2 Cucumber
  • 1/2 cup Crab
  • 1 Avocado
  • 1/2 cup Pickled or raw Carrots
  • 2-6 sheets Nori (Seaweed)

instructions:

How to cook Temaki Sushi Rolls - California style

Assembling the Temaki
  1. Cook rice according to directions on package.    Dissolve the sugar in the vinegar and add to the rice, distributing it evenly.  
  2. Julienne or cut the carrot and cucumber into small sticks.  
  3. Peel and cut the avocado into slices
  4. Place a sheet of Nori, shiny side down onto a cutting board, or plate.
  5. Place a scoop of rice onto the top third of the Nori sheet,  wet hand and pat it down a little.  The rice is very sticky, but behaves itself when you use a wet hand to press it down lightly.   Arrange the rest of the filling on top so that part of it will stick out a little.  Fold over the lower part of the Nori sheet and roll into a cone shape. 
  6. Serve immediately. 
Created using The Recipes Generator

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Thursday, August 15, 2019

Potluck for August

I know I'm late, but I had a few things going on last week, including one trip to Tally where I had to wake up at 4 am.
Let me tell you, 4 am is early if you're not used to it. 

All that being said, we had our Community Potluck for August last week, and while attendance was light, the food was excellent as usual.
I know I had more than enough to eat.

Here's the dishes that were brought and shared:

Italian Seasoned Pot Roast
Italian Style Pot Roast
 Foccacia
 Mini Corn Dogs
 Potato Salad
 Ham with Pineapple
 Sweet Potato Casserole
 Cucumbers and Onions
 Lasagna

 Bacon Wrapped Stuffed Jalapeno Peppers
C
Cowboy Caviar
 Shrimp
 Pineapple with the Santa toothpick holder (he always shows up)
 Pasta Salad
 Ham and Potato Casserole


And then there were the desserts.

This cake, which had banana, coconut, carrots, maraschino cherries, and pecans galore
Pound cake
 More cake
 A turtle pie

I hate to try a little of almost everything.
See what I mean, lots of great food.

That's it for this month, can't wait to see what is served next month.

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Monday, August 12, 2019

Caramelized Peach Trifle

It's time for Baking Bloggers again.   Baking Bloggers are a group of bloggers who make and blog about a common theme.   This month we're baking with Peaches and Nectarines.   I did change up my offering a bit though.

The Shortcake Trifle I tried to make was, ummm, a bit of a failure, so it got consigned as an offering to the kitchen goddess.   She needed an offering I guess. sigh. Dark brown caramelized peaches are not tasty.  Just sayin...
Individual Caramelized Peach Trifle

So I went back to the drawing board, as it were, and came up with this. 

I actually had some for my birthday breakfast.   It had dairy and eggs and fruit, so I figured it was a balanced breakfast.
Individual Caramelized Peach Trifle

I've been having fun with caramelizing fruit lately.  With the clear exception of the last fruit I tried, which as I said became an offering to the kitchen goddess.

Since I no longer had any fresh fruit, I opened a can of peach slices I had in the pantry.  I hadn't realized I'd bought some in heavy syrup but in this case it worked to my advantage.

First off I drained the peaches, reserved the syrup and cooked the syrup down until it thickened, I also added a tablespoon of sugar.  As soon as it reduced by half, I added the sliced peaches, a little butter and continued to simmer them.  The syrup coated the peaches beautifully. 
While they were simmering away, I cut circles out of my sponge cake with a biscuit cutter.   Set them aside and made some Creme Anglaise, using my Bird's Custard Powder.   

I poured a little of the Creme Anglaise into the bottom of a dessert glass, added a circle of cake, then some of the caramelized peaches, topped that with some more of the sauce, another circle of cake, some more sauce and more peaches, finished it off with some whipped cream.
Individual Caramelized Peach Trifle

Individual Caramelized Peach Trifle

Individual Caramelized Peach Trifle
Let me tell you, that was a sugar rush of a breakfast, but oh was it good.
And since it was my birthday, I decided I could eat cake for breakfast if I wanted.  Besides which I was making my birthday cake that day as well.
So there.
Individual Caramelized Peach Trifle





Individual Caramelized Peach Trifle

Yield: 4 servings
Author:
prep time: 20 Mcook time: 10 Mtotal time: 30 M
This is a light and yet rich dessert fit for any company.

ingredients:

Caramelized Peaches
  • 1 can Peaches in heavy syrup
  • 1 tablespoon sugar
  • 1 teaspoon butter
Creme Anglais - the easy way
  • 4 tablespoons Bird's Custard Powder
  • 2 cups Milk +1/4 cup
Sponge Cake
  • 100 grams sugar
  • 100 grams flour
  • 4 eggs
Whipped Cream
  • 1-2 cups Heavy whipping cream
  • 1 tablespoon Confectioner Sugar

instructions:

How to cook Individual Caramelized Peach Trifle

Caramelized Peaches
  1. Drain the peaches, reserve the syrup.   Set the drained peaches aside and pour the syrup from the can into a small heavy saucepan.  Heat and cook over medium heat until the syrup has reduced by half.  Add the sugar and stir until dissolved. Continue to cook until the syrup starts to change color, you want it a little golden.  Add the sliced peaches and stir gently to combine.  Continue to cook, monitoring it carefully for about 5-7 minutes.   Remove from heat and stir in the teaspoon of butter.  Set aside to cool for a few minutes.
Creme Anglaise - using Bird
  1. Follow directions on can but add an extra 1/4 cup milk.  This will give you more of a pouring consistency. 
  2. Mix 1 tablespoon of the cold milk into the custard powder and mix until smooth.  Heat the remainder of the milk on top of the stove or in the microwave.   Whisk in the custard powder slurry and continue to cook, stirring constantly until it has thickened.  Set aside. Cover with some plastic wrap pressed into the top to prevent a 'skin' from forming.
Sponge Cake
  1. Whisk together the eggs and sugar until thickened and the whisk leaves a trail across the top when you drizzle  some across the sugar/egg mixture.  Sift in the flour and fold in carefully, until the flour is incorporated.   Pour very gently into either a greased and parchment covered jelly roll pan or divide the batter into two 9 inch pans, greased with parchment paper on bottom.  Bake in a 425 degree oven for 5-7 minutes or until the top is golden in color.  Do not overbake.  
Assembly
  1. Place a little Creme Anglaise in the bottom of each dessert glass, or in the bottom of a glass serving bowl.  
  2. Add the cake circles and some more of the Creme Anglaise, just until the cake is covered.  Then add a layer of the caramelized peaches.   Top with some more of the Creme Anglaise, more cake, more creme, some more of the peaches.   Continue layering until you've used up all the cake or cream or peaches.  
  3. Top with some sweetened Whipping Cream and serve.
Whipped Cream
  1. Stir the confectioner sugar into the heavy whipping cream and whip until stiff.
I like to assemble this while the creme anglaise is still warm.   I like how it soaks the cake.  
Created using The Recipes Generator

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