How To Make Batter Stick When Frying

Tonight a problem was solved. While frying shrimp in the house, the batter would not stick . The grease I was cooking in was heated to the proper temperature. However, the shrimp kept loosing it’s batter coating while Frying.

The batter was quickly adjusted by adding seltzer water. This gave the batter some air, and thickened it to the consistency of pancake batter.

Next the shrimp were dusted in flour before dipping into the batter to fry.

Once slowly submerged into the frying oil, the shrimp adjusted perfectly. The batter stuck to the shrimp, plus they came out nicely coated golden, and brown.

These shrimp made perfect for a General Tso Shrimp dish. Once tossed in the sauce they were even better.

This was a great way to accompany Honey Ginger dressed Broccoli Slaw for an exquisite dinner. I will definitely make this meal again.

Advertisements

Sweet Potato Gnocchi

Sweet potatoes are a great side dish for any meal. They are full of vitamins and nutrients, and taste delicious. There are many ways to prepare a potato, for a meal. Tonight was my first time trying to make gnocchi. I figured why not make them with sweet potatoes. My creativity helped me enjoy a meal I had never had before.

Making the gnocchi was fun, and easy. Forming the proper shape for presentation was a challenge. However, the shape of gnocchi I made did not effect it’s flavor or taste.

The steps for production were easy. First I mixed the gnocchi. Which was less of a mess than I thought it would be. The sweet potatoes and egg held everything together.

Second I rolled four portions of sweet potato gnocchi dough. Convert portion balls into logs. Followed by cutting the logs them into pieces.

These delectable sweet potato gnocchi were then shaped with a fork, boiled and iced bathed. The ice bath stops them from sticking and being mushy.

Finally for added flavor I fried my sweet potato gnocchi in butter. This final step added flavor and made them nice and crisp, but still kept the insides soft. I would definitely make these again with other ingredients as well for flavor. They were fun to make. Delicious to taste. Moreover not time consuming. I did this all in 30 min. So give some gnocchi a try for a different side.

For a full meal I braised some chicken breast, and made a spinach ricotta cream sauce, with the gnocchi. This paired very well.

Eat Smart Veggies Lo Mein Kit with Shrimp added

So I love quick fix meals that are healthy for you. Especially after a long day of work, workout, and activities. I found Eat Smart’s Veggie Lo Mein Mix in the Store. I read the ingredients and was thrilled it had bak choy, broccoli stems, and collard greens amongst other delicious veggies. I figured it would be a wholesome quick dinner if I added some protien, and it was. I added shrimp, bean sprouts, onions, mushrooms, and peppers to the kit. It turned out extraordinary. I will definitely buy this again. You probably  could freeze the bag too like you would kale or any other green. Something I may try in the future. This quick meal gets two thumbs up.

IMG_20180315_205532_006.jpg

IMG_20180315_204649_642.jpg

Wow Pineapple Mint

Mint is a great addition to any meal. Today I found out each variety of mint has different tastes. Pineapple mint looks almost like regular mint, but it has some yellow color tones too it. Plus it feels a little rougher than regular mint.

When tasting it I found pineapple mint is sweeter, and less minty than regular mint. This is a great herb to add to food for people not fond of eating mint. I decided to put some in my tumeric and ginger tea tonight. Pineapple mint made my tea refreshing in a subtle minty way. I could hardly taste any mint at all in my tea. I would definitely suggest pineapple mint to non mint lovers.

Pot Roast

One of my favorite dishes that reminds me of the home in my heart is pot roast. This meal usually takes time to make so most people forfeit enjoying it. However, it doesn’t have to be this way. You can make a pot roast dinner with trimmings in under 1 1/2 hours.

  • Heat a frying pan, or skillet large enough for your favorite roast on medium high. You can use London Broil, Brisket, or Chuck Roast.
  • Season your meat with salt, pepper, spices, and a drizzle of olive oil on both sides.
  • Poke both sides of your meat with a fork.
  • Sprinkle flour on both sides of meat.
  • Place meat in heated pan over 2 tbsp butter and 2 tbsp olive oil.
  • Cook until steak is browned and flip to cook the other side. Approximately 7 min both sides.
  • Place meat in a pyrex baking pan with carrots, peppers, celery, onions, and potatoes.
  • Add 2 cups beef broth to frying pan, or skillet, and scrape up pan drippings from browning the meat.
  • Pour one cup of this over meat in pyrex baking pan.
  • Cover pyrex pan with meat, and vegtables with foil.
  • Bake at 350° for 1 hour, then remove foil and bake 20 more minutes.

While your meat is baking in the frying pan sauté some green beans. At the same time you can put some potatoes in the microwave to make mashed potatoes. This meal only takes 30 minutes to prepare in total, included in 1 hour 20 minutes cook time. To make it faster put all your vegtables you like and potatoes in pyrex pan when roastin meat in oven. Great food does not have to be a hassel to make.

Spinach BLT

Who doesn’t love a BLT. You can make it healthy and taste good. Try using your favorite greens, or add cheese. You can also try tomatillos instead of tomatoes. Bread is also an option of with many choices, or don’t use any at all.

Today for breakfast I used 17 grain bread, spinach, tomato, and cheddar to make my BLT even more nourishing. Of course I needed my favorite mayo, and some butter for toasting my bread. Sandwiches are fun to make different everytime.

Turkey Carcass Soup

The good thing about soup is you can use whatever you have on hand. No matter where you are you can make a good soup. After holidays most people have carcasses and bones full of meat left over from meals they have prepared. Why not put them to good use. Soup tastes great and warms anyone’s heart through their palate.

I used a turkey carcass. However lamb, beef, veal, and chicken, fish heads, or any other protein work as well. I boiled the carcass then simmered it for 1 hour. Add your favorite herbs like bay leaf, thyme, sage, or parsley.

Removed it from the pot, and removed all the meat that was left from it. Strain the broth, and set the meat and broth to the side.

While it’s boiling chop all the vegtables you want to add in. Chopping was to much work for me though so I used a food processor and pulsed the vegtables to the size I want. I’m making turkey barley soup so I wanted the vegtables small to medium dice. Use what you like such as onions, peppers, celery, carrots, garlic, or potatoes.

In a clean pot sauté your vegtables in olive oil and a little butter. Make the vegtables sweat and add meat and broth as soon as they begin to caramelize. Let everything simmer about 20 minutes. Then add your starch of pasta, rice, or grains.

After you cook your starch in the soup another 8 to 10 minutes. Chop up some fresh herbs of parsley, or scallion. Add them to the soup stir and your done. Quick and easy. The food processor makes things easier to prepare. It also cuts down your prep time.