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Archive for the ‘Main Dishes’ Category

Picture This

It’s now after we’ve eaten the deep fried blossoms and I’ve decided to add some more pics to show some of our latest gastronomic delights. I must say those beer battered blossoms were awesome. I mixed 1/2 cup flour, 1/8 cup cornstarch, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/2 tsp salt, 1/8 tsp pepper, 1/8 tsp celery seeds, 1 beaten egg and 1/2 cup semi-flat beer and whisk it all together. I dipped the stuffed squash blossoms in completely covering them with the batter and then deep fried them in about 2 inches of hot oil turning with a chop stick to make certain they fried to a nice golden brown all over. We had pan grilled talapia and salmon along with steamed snow peas and a little dollop of the roasted eggplant I made yesterday for the stuffed peppers. See deep fried beer batter dipped blossoms below.

Here’s a pic of the eggplant stuffed peppers that I mentioned in an earlier post along with the mystery meat that must have been pork and not lamb and some sauteed squash blossoms.

In case you don’t know, you can click on any photos shown here and get a larger version which you can further enlarge and then see clearly what I’m trying to illustrate with my photos.

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As I mentioned previously we had what we thought was a lamb roast that looked more like pork once we seasoned and roasted it as if it were lamb. It didn’t taste or smell like lamb and the look and texture of the meat looked more like pork. So for dinner last night I decided to make a pork curry dish and see if that came out. I looked for a recipe until I found one that I had all the ingredients for so I wouldn’t have to go grocery shopping. I cut the meat into one inch chunks and browned them in a little butter/olive oil while I sliced thin wedges of a half onion and peeled and sliced a golden delicious apple. I fried the onion and apple with the meat til they were tender. Meanwhile I made some jasmine rice in the rice cooker to serve the curry over. Once the meat mixture was cooked about 10 minutes I added 1/4 cup raisins and two cups chopped tomatoes (home canned), and a blend of 1/3 tsp salt, 1/8 tsp pepper, 1 1/2 tsp curry powder, 1 1/2 tsp madras curry powder, 1/8 tsp cayenne pepper, 1 Tbsp brown sugar, 2 Tbsp flour that were whisk with about one cup of chicken broth. I stirred this all together with the meat mixture and cooked it until it thickened and then cooked it a few minutes covered. I served the curry over the rice garnished with sliced almonds and Major Grey’s hot mango chutney. The dish was a very tasty way to use up the mystery meat.

We’ve been having lots of the sauteed stuffed squash blossoms. I plan to do them in a beer batter tonight as a change. My daughter said that is how she prepares hers and they are very good that way she says. It they come out looking good I’ll add a picture next blog.

It’s so pleasant here today — not that extreme heat like we’ve had the last few weeks. It was nice to sleep with the windows open for a change.

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Friday

Well last night we had a lamb roast that had been in our freezer that we discovered…it was very unusual. It was cooked almost well done by accident and when we carved it the meat was very light colored and seemed to have the texture of pork. Besides it didn’t smell like lamb so we’re confused. It was very tender and tasted okay but not like lamb.

Tonight we having some of the leftover roast from last night with eggplant stuffed red peppers and stuffed squash blossoms sauteed with sage. For the peppers I roast two small eggplant at 375 degrees until they’re softened. The eggplant will start to sink in. Once they’re cooked and cooled a while, I split them and scoop out the interior of them and using my hand blender I blend them up with a little olive oil, lemon juice, chopped parsley and minced garlic. I cut the peppers in half and scoop out the seeds and then roast them about 20 minutes at 350 degrees. When I’m preparing dinner, I fill each half of the peppers with the eggplant mixture and put them back in the oven at 350 degrees about20 minutes or so. Meanwhile I’ll fry the squash blossoms and heat the meat and supper if ready.

No sign of the newly fledged wrens or their parents. They certainly fledged on a day when the weather turned treacherous. A strong wind and rain storm blew in and we had lots of rain. I hope the birds knew where to seek cover during the storm.

Not much new on this Friday so today’s blog will be short and nothing planned for the weekend. Don made some cherry bounce which should be ready in December. I defrosted both freezers and made a list of their contents so we can keep track of what we have. There is still the stuff in the under the counter freezer that needs to be tallied too.

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Today the baby wrens looked all decked out in their feathers when I checked early this morning when I went out to collect squash blossoms.

By mid-day they were sitting on the edges of their nest all fluffed up and I figured they would be ready to fly tomorrow. See picture below.

I checked an hour after this picture was taken and the nest was totally empty. Interestingly enough I found little pieces of snakeskin in the nest. My husband had just read that birds will put pieces of snakeskin in the nest to ward off predators. He wasn’t certain if it was the sight or smell that stopped predators. Any way the birds have fledged and I didn’t see any wrens around the area so parents and fledglings are gone from the surrounding area.

As for last nights pizza it was delicious and I have some pictures to post to show how good it looked.

And here’s slices of it on a plate

Tonight we’re having roasted leg of lamb, mini green beans and some of my home grown potatoes. Pictures tomorrow when I update my blog.

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