Cooking, As requested (+)

Eggplant Rounds, Potato Pancakes, Fried Tilapia, Egg noodles, and paprika/onion sauce

Pre-heat the oven to 350 degrees Fahrenheit. Take one large eggplant, one large potato, and two apples; pierce several times around each with a fork. Wrap each separately in tin foil. Take one bulb of garlic with the top 1/4 inch cut off and top with 1/2 tablespoon of butter. Wrap in tin foil. Place in the oven for one hour. Afterwards, cool outside of the oven for 1/2 hour or until it is easy to handle.

Boil 4 cups of water. Place 1 1/2 cups of egg noodles in the water and cook according to the directions. Rinse off the starch when done then set aside until assembly.

Place in a food processor: 1/2 of the eggplant, one small onion chopped, 1/2 cup of bread crumbs, two cloves of baked garlic, 1/4 cup of parmesan cheese, 1/2 teaspoon Kosher salt, three dashes of freshly milled black pepper, and one egg. Pulse until the ingredients are well blended and hold together. Set aside. Rinse and wipe out the food processor.

Place in a food processor: 1 large baked potato roughly chopped, 1/4 cup of parmesan cheese, four cloves of baked garlic, one small onion roughly chopped, 1/4 teaspoon of Kosher salt, a dash of freshly ground pepper, and one egg. Pulse until smooth. Set aside in another bowl.

Set the oven at 200 degrees Fahrenheit. Heat corn oil in a frying pan. Use enough oil to clear 1/2″ from the bottom of the pan. Using a tablespoon or two of either the potato or eggplant batter, form small patties in the palm of you hand then place into the oil. Brown each patty on both sides. Take a breaded tilapia fillet and cook in the hot oil. Set potato, eggplant, and fish aside on a paper towel covered plate and slip into the oven to hold temperature until needed.

Meanwhile, in a medium sauce pan, heat 1 tablespoon of corn oil and 1 tablespoon of butter. Add one medium onion sliced julienne to the hot oil. Cook the onion until it turns transparent. Add three tablespoons of paprika. Mix until a thin paste forms then add two cups of chicken bouillon. Simmer until the sauce begins to thicken. Add 1 cup of sour cream. Stir then set aside.

Toss the 1/2 the noodles with some of the hot sauce. Plate with the eggplant, potato, and fish. Serve warm.

Note: I balanced the salt content low on the vegetables and fish. This is because I anticipated the broth in the sauce to be salty enough to balance out each bite. Your palette may lead you back to the salt shaker. Pick and choose your battles wisely.

Slice and core a fresh pineapple for dessert.

~Jain Sioux Anne Fellps

Menu, As Requested

Menu, As Requested

Friday, February 3, 2017

6:56 p.m.

Dinner

Broiled Tilapia

Apples and Sweet Potatoes with Ginger

Roasted Peanuts and Cashews with spiced honey glaze

 

Wash, core, and slice into thin wedges two golden delicious apples. Place into a medium pan. Also scrub and slice into thin wedges one medium sweet potato. Add that to the pan as well. Pour into the pan ½ of water. On medium heat, boil until soft and the water completely evaporates. Make the bulk reduce by using a potato masher. Once soft, push to one side of the pan. Melt one and one half tablespoons of butter in the open side. Add in one quarter teaspoon of powdered ginger and one eighth of a cup of granulated sugar. Brown the mixture slowly.

While the apples and sweet potatoes boil, rinse a fresh fillet with water. Place in an oven safe dish. Drizzle on both sides of the fish one teaspoon of lemon juice and one teaspoon of olive oil. Finish the preparation by adding a dash of kosher salt and freshly grated pepper to each side. Broil each side on low for 5-10 minutes. Remove from oven and place on a plate.

Place one half cup dry roasted peanuts and one cup of raw cashews in a bowl. Melt two tablespoons butter, one eighth cup honey, one quarter teaspoon cinnamon, one quarter teaspoon Mexican chili powder in a small sauce pan. Pour the hot mixture over the nuts. Coat the nuts thoroughly. Take a small cookie sheet and cover the bottom with a piece of parchment. Spread the nuts over the paper. Place in the oven on a lower rack than the fish. Allow to brown. Next, gently turn with a wooden spoon. Place back in the over until they turn a dark golden brown again. Allow the nuts to cool. Place with the fish and apples as an accent or use as a late night snack.

~Jain

Note: Today, I only cooked what I was craving. It is not very fancy, nor is it difficult to make. For midwinter I am in love with fish and apple on a Friday night. Consider this my personal substitute for a hamburger, fries, and a chocolate malted. The oatmeal raisin cookies I baked make for an easier weekend as well.

 

Menu, As Requested

Menu, As Requested

Thursday, February 2, 2017

6:51 p.m.

Dinner

Fish Tacos with broiled tilapia, seasoned avocado mash, cilantro, queso fresco, and green salsa

Seasoned French Fries

Slice one large potato into thin strips (re: shoe string cut potatoes). Place into about two inches of cold oil in a frying pan. Turn the heat on medium and allow the potatoes to cook slowly and thoroughly. When the potatoes float, they are done. Otherwise, let the potatoes brown around the edges for crispness. Drain on a paper towel and lightly season with salt, pepper, and garlic powder.

While the potatoes are cooking, set the oven on low broil. Prepare two tilapia fillets by squeezing lemon juice and one teaspoon of corn oil on both sides. Complete the preparation by dusting both sides lightly with salt and pepper. Broil until light brown on both sides. The fish will have no pink or red on either side. Focus on removing the fish from the oven while it is still flaky. Keep warm until you are ready for assembling the tacos.

Take one avocado, mash and season lightly with salt, pepper, garlic powder, and lemon juice. Set aside. Chop two to three tablespoons of cilantro. Set aside. Warm four tacos on a griddle. Spread one tablespoon of avocado mash down the center. Follow with half of a tilapia fillet. Sprinkle with cilantro and a little queso fresco. Finish off with a teaspoon of green salsa. Plate the tacos in a row across a dinner dish with French fries to the side. Serve. Eat.

After Midnight

Cucumber and apple with vinaigrette

Wash and core one golden delicious apple and slice into small chunks. Place into a bowl. Wash and core one cucumber. Slice into quartered moons. Place with the apples. Crush and finely dice one garlic clove. Add to the bowl. Season with one tablespoon  of vinegar, one tablespoon of olive oil, ¼- ½ teaspoon of salt, two to three gratings of fresh pepper, ¼ teaspoon of red pepper flakes. Turn the cucumber and apple in the vinaigrette. Place into a small container and seal with a lid. Give the mixture a few shakes and place in the refrigerator to chill.

 

Love,

~Jain

 

 

 

 

Menu, As Requested (+)

S (Anarchy of Angels)

Title

Menu, As Requested

Content

Dinner and Dessert
Baked Chicken 425 degrees Fahrenheit for one hour
Rice Pilaf with broccoli, onion, garlic, and chicken broth Cook one small chopped onion, one large chopped garlic clove in 2 tablespoons of olive oil until transparent. Add one cup of rice scrubbed with water and one more tablespoon of oil to the pan. Saute brown. Add 1/2 cup of finely chopped broccoli. Stir. Add 1 1/2 cups of chicken broth, 1/2 of red wine, 1/2 cup of water. Boil 5 minutes. Reduce heat and cook until all the liquid is absorbed.
Fried Apples with ginger Core and slice two golden delicious apples. Cook down in a saucepan in 1/2 of water. After twenty minutes or when all of the water has evaporated, mash the apples. A 1/8 cup of white sugar and 1/2 teaspoon of powdered ginger. Mix together and lower heat. Try not to let the sugar caramelize in the pan unless you know how to control the heat to prevent burning.
Sweet Iced Tea with Lemon and Sugar
Ice Water
Caramel Popcorn
Note: Gentle Understanding about Trump: His actions are not understood completely on the surface. There are many layers of inference and risk. Try looking at a drawing by M.C. Escher. There are multiple dimensions hidden behind the initial view. 120 days may be a quick direction into war. I’m guessing at two locations considering how long the President may act without Congress determining funding. The current refusal of entry reflects that, especially if a strike by insurgents was detected. If I remember correctly from research over the past nine years, Yemen is a training headquarters for Al Qaeda. If going to the source and acting quickly is President Trump’s current approach proves him a hardliner not afraid to do the work at the behest of being politically correct. Not to be rude, but sometimes our little lives need adjust to bigger concerns. Being outside the United States for the next three months may be an actual advantage. Presidents and Prime Ministers cannot always disclose the affairs of office if not but for the interests, protection, and survival of the general welfare. This is just an observation. Things are not always what they seem. Take the bones he’s thrown in the media and make due. He is not the idiot that you may assume. More is at play. Latitude may be needed. Fluted Frog, E-squire

 

Cooking, menu as requested

I soaked 1/2 cup of dried Pinto beans two days ago. They were rinsed and slow cooked for five hours the next day. The beans are dressed with one chopped small onion, two minced garlic cloves, and 1/2 teaspoon of iodized salt. Mashed gently and cook off most of the liquid. Important: Do not burn. So keep a close eye every hour while they cook. Add more water early in the cook time as necessary.

Today I boiled rice and fried a tilapia fillet dressed in Panko bread crumbs. I used corn oil for the fry. During plating take 1/2 cup of rice and season with 1 tablespoon butter and lightly dress with salt and pepper. Cover the rice with 1/3 cup of beans. Set the fish fillet to the side of the large bowl. Further dress the beans with finely chopped onion and black olives. In a small niche between beans and rice place 1/8 cup of the coating for eggplant bruschetta.

Serve. Season. Eat.

Note: I do not add seasoning to the fish before frying. Season to taste at the table. For some the taste may balance out with the slat content in the rice, beans, olives, or eggplant.

Cooking, menu as requested

I’m knee deep in leftovers right now. Slowly, but ever so slowly I am digging myself out.

Fried mashed potato pancakes dusted with parmesan cheese with a side of olives

Steamed vegetable medley: cabbage, carrots, and apple

A one cup portion of tomato corn soup or a broiled fillet of fish.

I may don the peanut butter with slices of apple later tonight. Otherwise I am apt to recklessly raid the cookie jar. In either event, I’ve got work  I want to finish before eleven.

Headed for the kitchen,

~PPC