WENT RED!! #FRIED RED TOMATOES/AVOCADO DIP

Needed something to quiet and satisfy the craving within. What do you know? Bobby Flay came to my rescue. Stumbled on one of his Brunch shows. One of the items on the menu was fried red tomatoes.

Decided to create my version as I had the main ingredients on hand (red plum tomatoes). Sliced them up about an inch, sprinkled a pinch of salt for flavor as well to draw the excess fluid. These were then placed on a sheet of paper towel in order to absorb fluid.

Made an egg wash consisting of egg/milk/dollop of sour cream. This was seasoned with a pinch of salt. Also, did a mix of cornmeal/flour/cheddar cheese/squeeze of honey/pinch of salt/black pepper.

PREPPING FOR RED FRIED TOMATOES
PREPPING FOR RED FRIED TOMATOES

Placed tomatoes in egg wash for a few minutes. Then in cheesy cornmeal mix. These were then fried in a combination of hot canola and olive oil on both sides until they were crispy.

Served red fried tomatoes with an avocado dip. Oh, my red fried tomatoes were crispy and mouth-watering; just what my taste buds needed. Thank you, Bobby Flay.

WILD ALASKAN SALMON FROM MY PANTRY #SALMON PATTIES

Didn’t have to venture on high seas and contend with choppy and perilous waves to get my wild Alaskan salmon to my kitchen. Thanks to those hard-working fisher men/women, I was able to fetch a can of this omega food in my hands.

I had the perfect plan. Decided to make a few salmon patties to crave the hunger within. Drained canned salmon and added a few other ingredients:

  • egg (1)
  • Panko bread crumbs (1/4 cup)
  • finely chopped onions
  • capers/olives (optional)
  • paprika
  • pinch of salt and sprinkle black pepper
  • olive and canola oil for frying
  • fresh lime juice

After combining all ingredients, eight patties were made.

SALMON PATTIES FOR PAN FRYING
SALMON PATTIES FOR PAN FRYING

Patties were pan fried in a combination of  canola/olive oil under low to medium heat until warmed and cooked on the interior and brown and flaky on the outside. Salmon patties were topped with a dollop of sour cream and finely chopped scallion.

 

I SEE BANANA/OATMEAL PANCAKES IN THE MAKING

Look ye here! Look ye here! I’ve the main ingredients for banana and oatmeal pancakes over here!  It’s nothing new; but for me, whenever I enjoy a dish, I’ve no qualms in a repeat performance.

To others, they may see a couple wilted bananas to be tossed. But, oh no! My taste buds and I are already salivating the sweetness and smooth taste of these potassium foods. I’ll mash them and sprinkle a generous amount of warm cinnamon to balance my glucose in my system.

MASHED BANANAS AND CINNAMON
MASHED BANANAS AND CINNAMON

I’ll add the sweet goodness to at the end after I assembly my wet ingredients of :

  • beaten egg
  • melted unsalted butter
  • splash of vanilla
  • couple tablespoons of honey

To my wet ingredients, I’ll add dry ingredients of:

  • whole-wheat flour
  • oatmeal
  • baking soda
  • pinch of salt
  • powdered ginger
  • cinnamon (can’t have enough of this)

I’ll combine the wet and the dry ingredients and try not to overwork them. Then, I’ll gently fold in the mashed bananas sprinkled with the exotic cinnamon.

BANANA/OATMEAL BATTER FOR PANCAKES
BANANA/OATMEAL BATTER FOR PANCAKES

In a skillet, I’ll spray a little Pam and use a 1/4 measuring cup to input the batter. Then, I’ll top pancake with fresh blueberries and flip after bottom is set and cook.

PANCAKE TOPPED WITH FRESH BLUEBERRIES
PANCAKE TOPPED WITH FRESH BLUEBERRIES

When each pancake is all done and ready, I’ll ‘dig’ in to the succulent delights. I can’t wait to indulge. The roof of my palate will so excited to experience that pop of those tart and sweet blueberries. Oh, I’m salivating already; I can’t wait to indulge.

FINISHED BANANA AND OATMEAL PANCAKES TOPPED WITH FRESH STRAWBERRIES
FINISHED BANANA AND OATMEAL PANCAKES TOPPED WITH FRESH STRAWBERRIES

 

TRYING TO KEEP THE DOCS AWAY!! ##CRISPY APPLE FRITTERS

You know what they say, “an apple a day, keeps the doctor away.” Well, generally, I try my utmost best to incorporate a few of them in my weekly dietary intake. I store the fiber-filled fruits on my counter top or in eye-sight so that I can grab and go. I can’t say that I’m always overjoyed with all the buys that I garner.

I generally go for Gala types because of their heartiness. However, lately, I’ve been testing other types. For instance, at my last shopping trip I purchased some green delicious. They too are crispy and tartier than their Gala counterparts.

GREEN DELICIOUS APPLES
GREEN DELICIOUS APPLES

I guess that was why I decided to shred a couple and make apple fritters for breakfast. The other ingredients were:

  • Cinnamon (generous sprinkle)
  • Flour (1/2 cup) {whole-wheat/all-purpose]
  • Vanilla (splash)
  • Sour cream (1/2 teaspoon)
  • Salt (pinch)
  • Dark sugar (2 table-spoon)
  • Beaten egg
  • Squeeze of lime/lemon (to prevent browning) and for added flavor
  • Water (1/3 cup)
  • Oil for frying

Method:

  1. Apples were thoroughly rinsed and then shredded on box grater.
  2. Wet and dry ingredients were combined and made into a batter.Then, shredded apples were added and folded in batter.
  3. In hot skillet, a drizzle of canola oil was added.
  4. Fritters were fried until they were cooked on the internal and brown/crispy on the exterior.

Crispy apple fritters were served warm with a garnish of thinly sliced apple with a sprinkle of cinnamon and sprig of fresh mint.

FIBER!!!!!!!#FIBER FEST ##ZUCCHINI/KALE FRITTERS

I’m a great lover of nature.I can’t help myself. I’m that bird who tries to catch that worm (now, if only I could catch a few ‘worms’, but, I’m still trying). Anyway guys, I guess you could consider this a good ‘worm’ story; sort of a food idea. Well, my community is populated with quite a few ducks. I reckon it’s because of the waterways in the form of canals. Canals are so essential for excess water from those precipitous months of the year here in South Florida.

Moreover, these canals beautify and attract animal lives in the form of my dear ducks. Oh, I love to watch them do their flips for worms/fish and form their famous ‘V’s’ as they paddle across the canal. Anyway, these adorable ducks also love dry land and grassy vicinities. What I’ve observed is that they garner quite a lot of their food from the grass. They graze for extended times. As I thought about same, I smiled and said to myself, “Hmm, no wonder they poop so often”.

Believe or not, that’s when I got a brainstorm. I realize that these birds’ diet is made of enormous fibers. And perhaps, we humans could learn a little from these creatures. So, after my sweat fest on the outskirts, I made my way to my kitchenette and whipped up a fibrous batter that contain kale and zucchini. I created a zucchini/kale fritter dish.

MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS
MAIN INGREDIENTS AND APPARATUS FOR ZUCCHINI/KALE FRITTERS

With the aid of my box grater, I shredded a small zucchini and finely chopped a handful of kale. I tried to keep a fine balance; so, I combined half and half of whole wheat and all purpose flour, pinch of salt, black pepper, baking soda, nutmeg, finely chopped onion, scallion, one beaten egg with a splash of milk.

I made a simple batter with the addition of some tap water to dry ingredients. Then, I added all the other ingredients and folded them together.

ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING
ZUCCHINI AND KALE BATTER READY FOR PAN-FRYING

In a hot skillet, I input a combination of canola and olive oil under medium heat. It was time; so, I dropped each fritter and watched them brown to perfection. After a few minutes (6 to 7 minutes on each side), I flipped each one.

ZUCCHINI/KALE FRITTERS IN SKILLET
ZUCCHINI/KALE FRITTERS IN SKILLET

I made sure to drain my fritters on paper towel to remove excess oil. Zucchini and kale fritters were served with toppings of finely chopped kale and strips of zucchini. On the side, I also added a dollop of sour cream for dipping with a couple wedges of orange slices.

ZUCCHINI/KALE FRITTERS
ZUCCHINI/KALE FRITTERS

As I sat and devoured my fritters, I thought of my dear ducks. I do think that they would love this dish. Eh.., there would be a food fight(me and those ducks).

MY SPUDS WERE HEADING FOR A NOSEDIVE….#CHEESY/HERBY/ROASTED DISH CAME TO MIND

Had a few Irish potatoes. They were the lonely left-overs from the past holidays. I’m surprised they’ve lasted all this time. But, at some point, I noticed them sprouting as if to say “Hello, I see you’ve forgotten us over here!” I know; I know, I’ve been bad, ignoring them thinking they would add inches for the new year.

But, I realized at some point, I’ve to face reality. Enough of this nonsense! I somehow forgot about my motto, “a fine balance”.  So, I fetched my potatoes and peeled them and cut them in circles (about an inch thick). I stuck them in the microwave for approximately three minutes to give a jump-start with the cooking process.

On a sheet pan, I sprayed Pam. I then drizzle a little oil on my potatoes pieces, pinch of salt, pepper, dried oregano, and thyme. I rubbed potatoes down and spread all the goodness. In a 380 pre heated oven I placed the tray.

Sliced potatoes ready for oven
Sliced potatoes ready for oven

I roasted my potatoes for approximately 40 minutes (turning once). Then, I gave them an additional 2 minutes under the broiler with finely chopped parsley and some parmesan cheese.

I served my oven-roasted cheesy/herbal spuds with a fried egg along with little pieces of microwave steamed broccoli. I garnished with a little left-over parsley.  The whole dish was super divine. Thank God I didn’t allow my spuds to take an entire nosedive.

 

CARROT PANCAKES TO WARM THE STOMACH

Earlier on I checked out a fellow blogger, “Taste of Colors”. Just loved what they had to offer. You should check them out too as well. Anyway, one of the dishes that caught my eye was the carrot pancakes. Immediately, my ears went up. Already, I had the carrots; so, I went to work. For heaven’s sake, I had to eat lunch….perfect dish! Based on the other ingredients I had, I put my spin and tweaked it a bit. Loved the end result.

Ingredients:

  • Carrots (3)
  • Ginger grated (1tsp)
  • Honey (1tbsp)
  • Cinnamon (1/4tsp)
  • Flour (2 tbsp) [wholewheat/all-purpose)
  • Oil (canola/olive)
  • Salt (pinch)
  • Egg (1 Large)
  • Sour cream (1tsp) for binding

Method:

1. Shred carrots on box grater along with ginger.

2. Sprinkle with flour, cinnamon, and salt.

3. In a bowl, I combine egg, sour cream, and honey (any other sweetener would be perfect.)

4. Combine all the ingredients and fold.

5. In a hot skillet, drizzle a little oil to cover the bottom of pan.

6. Form batter into preferred sizes. Then drop cakes in pan over low to medium heat and allow to fry for approximately four minutes per side. Aim for a crispy exterior.

7. Drain carrot cakes on paper towel.

8. Serve with a dollop of sour cream or yogurt.

Guys, I had a treat. The ginger was just the right balance and provided a beautiful bold, but not overpowering flavor. I was happy and so was my stomach.

 

 

KICK-ASS SWEET POTATO SALAD

Now that it’s officially summer, we all will be consuming potato salad at our barbeques and cookouts. Traditionally, these salads are made up of the starchy based Irish potatoes and other ingredients. This tasty and delicious dish can pack on the calories as well as raise the glucose level within the body. And, if one is watching the blood sugar numbers that could be problematic.

Thank God, there’s is a substitute. Just the other day, I was turned on or I should say re-introduce to this ‘kiss-ass’ sweet potato salad recipe. I must have tried a few times in the past; however, my good friend, Suzette whet my appetite with her version. In fact, when when gave a sample to a pregnant co-worker, the baby kicked. True story. The baby never ever kicked/moved; however, when expected mom ate my friend’s sweet potato salad, the baby jumped for joy. And, so did I.

In general, I love sweet potato. I love it baked, mashed and fried. So, it was a pleasure to revisit this healthy way of making potato salad. Thus, today, I substituted my Irish for the sweet orange version. It was simple and oh, so delish!

Ingredients:

  • Sweet potatoes (2 medium)
  • Egg (1 large)
  • Sweet corn (1/2 can)
  • Green onion (1 stalk)
  • Onion (1 diced tsp)
  • Celery (1 stalk)
  • Bell pepper
  • Salt/pepper
  • Mayonnaise (2 big tbps)

Diced sweet potatoes and egg are placed in tap water with salt and brought to a boil. After potatoes become fork tender these are drained and placed in a bowl. Cook egg until its hard boiled. Then cool down under tap water and remove shell. Chop egg to desired sizes and add to potatoes. Finely dice celery, onions and other veggies. Drain corn and add. Sprinkle with salt and pepper and add mayonnaise. Gently fold all ingredients until properly combined. Sprinkle finished dish with a little paprika and garnish with parsley.Image