Vegetable Tempura

So I found this book at the library, A Flash in the Pan: 100 Fast and Furious Recipes for Wok and Stir Fry by Shirley Gill and Liz Trigg. I had never had tempura before, but I always heard people ordering it in film or reading about it in books. So I decided to try it out.

“These deep-fried fritters are based on Kaki-age, a Japanese dish that often incorporates fish and shrimp as well as vegetables.”

Ingredients:

  • 2 Medium Zucchini
  • 1/2 Medium Eggplant
  • 1 Large Carrot
  • 1/2 Small Spanish Onion
  • 1 Egg
  • 1/2 Cup of Ice Water
  • 1 Cup of All-Purpose Flour
  • Salt
  • Ground Pepper
  • Vegetable Oil for deep frying
  • Sea Salt Flakes
  • Lemon Slices
  • Japanese Soy Sauce (Shoyu)

Directions:

  1. Using a potato peeler, pare strips of peel from the zucchini and eggplant to give it a striped effect. *Peeling strips of peel from the zucchini and eggplant will avoid too much tough skin in the finished dish.
  2. Cut the zucchini, eggplant, and carrot into strips about 3-4 inches long and 1/8 inch wide.
  3. Put the eggplant, zucchini, and carrot in a colander and sprinkle liberally with salt.
  4. Let stand for 30 mins, then rinse thoroughly under cold running water.
  5. Drain well.
  6. Thinly slice the onion from top to base, discarding the plump pieces in the middle.
  7. Seperate the layers so that there are lots of fine long strips.
  8. Mix all the vegetables together and season with salt and pepper.
  9. Make the batter immediately before frying: mix the egg and iced water in a bowl-then sift in flour. Mix briefly using a fork or chopsticks. Do not overmix-the batter should remain lumpy. Add the vegetables to the batter and mix to combine.
  10. Fry vegetables in wok or pan.

Thoughts After Reading:

So when I made this, all the mixture came off the vegetables and fell into the pan and burned to the pan. I guess my vegetables were too wet or something.

The ones that did fry tasted good, but the others were okay. If I were to do this again, I would dry them off with a paper towel.

For more recipes, go to Scottish Oatcakes

Creamy Sour Cream Lemon Pie

Happy Pi Day

Thoughts Before Baking:

As you see above, today is Pi day so I decided to post a pie recipe.

I’ve made a sour cream lemon pie before, but this is a new recipe. This one comes from The Chunky Chef.

Ingredients

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1 Cup of Sugar
  • 4 Tbsp Cornstarch
  • 1 Cup of Milk
  • 2 Lemons Juiced (about 1/2 Cup)
  • 1 Tbsp Lemon Zest
  • 3 Large Egg Yolks, Lightly Beaten
  • 4 Tbsp Cold Butter, Cubed
  • 1 Cup of Sour Cream
  • Whipped Cream (Optional)
  • Lemon Slices (Optional)

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is too liquid-y, then just add a bit more flour to firm it up.
  2. Line crust with foil and place beans, rice, or pie weights (as pie dough will rise) and bake for 8 mins or until browned. Set aside to cool.
  3. In a heavy bottomed saucepan, add sugar and cornstarch. Whisk to combine.
  4. Slowly whisk in milk and lemon juice.
  5. Heat over medium heat, stirring often, until mixture is thickened and bubbly.
  6. Reduce to low, and cook 2 mins longer, stirring often.
  7. Remove from heat.
  8. Lightly beat eggs in a small mixing bowl. Whisking continuously, add a small amount of the hot lemon mixture, then add the mixture to the hot saucepan.
  9. Heat pan on medium heat until it comes to a gentle boil, and cook for 2 minutes.
  10. Remove from heat again and add lemon zest.
  11. Continue to cool, but don’t stir.
  12. Cool mixture for 30-40 mins and then fold in sour cream until no white streaks remain.
  13. Spoon mixture into the pie crust and spread out evenly.
  14. Cool in the refrigerator for 4 hours (or more). To serve, top with whipped cream and lemon slices.

Thoughts After Baking:

I made this for Thanksgiving last year and it was sooooo good! It was eaten immediately. I only got one slice! 😦

For more on lemon pies, go to Sour Cream Lemon Pie

For more pie recipes, go to Blueberry Sour Cream Pie

For more pinterest recipes, go to Banana Oatmeal Breakfast Smoothie

For more desserts, go to Braided Candy Canes

Blueberry Sour Cream Pie

cupcake_kisses-valentine's_day_cards_for_kids-nancy_kubo-daiquiri-pink

Valentine’s Day is coming so I thought I would post a sweet treat for you to share with your loved one(s)

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Thoughts Before Cooking:

So I wanted some pie and went to this ’50s diner that makes some really good stuff.

castiel-i-need-pie

They didn’t have the type I wanted so I decided to try out the Blueberry Sour Cream Pie. I loved it so much I decided to try and make it myself.

This recipe comes from Belle’s Kitchenbut I used the pie crust from my apple pie. Make sure to read the recipe all the way through before baking.

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Ingredients:

Pie Crust:

  • 2 Cups of All-Purpose Flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Directions:

  1. Preheat oven to 400 degrees F.
  2. In a mixing bowl, mix up the shortening and flour.
  3. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is to liquid-y, then just add a bit more flour to firm it up.
  4. Put dough aside.
  5. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  6. Place the dough down and roll it into a large circle.
  7. Place the dough in a cake pan or pie pan.
  8. Cover the edges of the pie crust with foil. This will keep the edges from getting too brown.

Filling:

  • 3/4 Cup of Sugar
  • 2 Tablespoons of Flour
  • 1 Cup of Sour Cream
  • 1 Egg
  • 1.5 Teaspoons of Vanilla Extract
  • 1/4 Teaspoon of Salt
  • 2.5 Blueberries, fresh or frozen (if frozen, thaw and drain well.)

Directions:

  1. Combine sugar and flour in the medium sized-mixing bowl.
  2. Beat in sour cream, egg, vanilla, and salt over medium speed for about five minutes.
  3. Carefully fold in the blueberries.
  4. Pour batter into pie crust and bake for 30 minutes.

Topping:

  • 3 Tablespoons of Flour
  • 2 Tablespoons of Sugar
  • 1.5 Tablespoons of Butter

Directions:

  1. While pie is baking, prepare the topping by crumbling together the flour, sugar, and butter with a fork.
  2. Return to the oven and bake for 10-15 more minutes until topping is golden.
  3. Remove from oven and allow to cool throughly before slicing. Enjoy!

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Thoughts After Baking:

I only have one thing to say about it:

fantastic

I loved it and couldn’t stop eating it.

pie

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For more pinterest recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more Valentines’s recipes, go to Brioche French Toast

For more pie, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more blueberry recipes, go to B is for Blueberry Smoothie

For more dessert, go to Rice Krispies Cookies

With the 4th of July comes Apple Pie

applepie

With the 4th of July tomorrow, I thought I should do some recipe that honors the day. As I was pondering this, the answer came to me. Apple pie. The perfect dish for America’s birthday. 

Thoughts before cooking:

Now this was a mysterious dish four years ago when I entered a pie bake-off. I searched the internet for the perfect apple pie, and found this recipe. It sounded simple and I risked it. I didn’t win (there was a gazillion pies) but not only did I think it was amazing, but everyone else did too. This recipe is from the food network and was posted by Sandi Anderson from Tyler’s Ultimate. Of course I have tweaked it over the years to suit the way I like it.

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Ingredients

Pie Crust:

  • 2 Cups of All-Purpose flour
  • 1 Teaspoon of Salt
  • 3/4 Cup of Shortening
  • Ice Water

Filling:

  • 1/2 Cup – 1 Cup of All-Purpose Flour
  • 6-7 Granny Smith Apples peeled, and cut into slices
  • 1 Cup of White Sugar
  • 1 Cup of Brown Sugar
  • 1 Teaspoon of Cinnamon
  • 2 Tablespoons of butter

Directions:

  1. In a mixing bowl, mix up the shortening and flour. Add in water a tablespoon at a time until dough is more malleable. If you add to much and it is to liquid-y, then just add a bit more flour to firm it up.
  2. Put dough aside.
  3. When cutting up the apples, make sure to remove the hard pieces where the seed grows along with any spots or blemishes.
  4. Preheat the oven to 375°
  5. Combine the apples, with the brown and white sugar.
  6. Add the flour and cinnamon, mixing them all together.
  7. Divid the dough in half and roll into two balls.
  8. Take a cutting board and put a little flour on the surface, rubbing it. Rub flour on your rolling pin as well.
  9. Place the dough down and roll it into a large circle.
  10. Place the dough in a cake pan.
  11. Lay the apples down on the dough in the pan.
  12. Put the two tablespoons of butter on top.
  13. Repeat step 8.
  14. Place the second ball of dough down and roll it out into a large circle.
  15. Place it on top, to be the top of your pie.
  16. Cut a small incision on the top of the pie to allow steam out.
  17. Add a dash of cinnamon and sugar on top.

applepie

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Thoughts after baking:

Best pie I ever made and sure to be the crowning achievement to any 4th of July celebration. At least until the fireworks come out!

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For more recipes, go to Best Guacamole Ever! (Plus Make Your Own Tortilla Chips!)