Category: Vegetables (all season)

Simply splendid vitamin packed vegetables.

Tempura Batter Recipe (Easy &Authentic)

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We had the best tempura fish for dinner last night. Considering the feedback from my dinner, I was anxious to share my recipe with you. I have made this for years and changed some steps that works beautifully. I have been told it tastes the same as in a ‘good’ Japanese restaurant.

MAKE IT EASY ON YOURSELF! Make it…AT HOME!

What inspired me to make this dish was my fitness trainer, His girlfriend bought 5 different kinds of fish. I asked how he prepared his fish. The answer was grilled or on the fry pan. I had to introduce him the the tempura world. He will be getting a printout of this recipe at our next workout session!

Tempura Batter Recipe

  • Servings: 4
  • Difficulty: easy
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INGREDIENTS

 FISH AND VEGGIES
▢ 4 pieces of white fish (basa, halibut, cod)
▢ 2 c vegetables (carrots, green beans, mushrooms, broccoli, onions )sliced evenly and prepared 5 mm. thick -ideal

TEMPURA BATTER
▢ ¾ cup cake and pastry flour*
▢ 1 tbsp baking powder
▢ ¼ tsp salt
▢ ¾ cup corn starch (divided) ¼  cup in batter  ½ cup -for coating (first step) 
▢ 1 large egg 
▢ 1 cup carbonated water (beer or water) chilled (add ice cubes to the cup)


TETSUYA DIPPING SAUCE
▢ ¾ c (chicken stock or veg. stock in water)
▢ a squeeze of catsup ( to taste start with 1 tsp)
▢ ¼ c soy sauce
▢ ¼ c oyster sauce

EQUIPMENT USED
▢ 2 mixing bowls 
▢ a whisk: mix batter
▢ sieve: mandarin strainer for fryer (wok) 
▢ Wok (or heavy bottomed pot/fry pan)
▢ tongs
▢ cooling rack & paper towels</em>

INSTRUCTIONS
FISH AND VEGETABLES
Fish: Cut into 1/2 inch strips then dry fish with paper towels.
Prep vegetables by washing and drying them before dunking them in the batter. Root vegetables: cut into 5 mm thick slices to make sure they cook properly.

TEMPURA BATTER
1. In a wok (or heavy-bottomed pot), add about 2 inches of oil from the bottom of the pot. Heat the oil to medium temperature – 350 °F degrees.
2. In a mixing bowl, add the flour and 1/4 c of corn starch, salt and mix thoroughly. Set aside the 1/2 cup of corn starch to coat your ingredients right before dipping into the batter. 
3. In another bowl, mix the egg with a whisk. Then add the carbonated water: mix thoroughly (with a whisk)
4. Add flour into the wet batter in the mixing bowl. Mix the batter in swift movements.
5. Make sure to not over mix the batter or your tempura. You should have some lumps in your batter. The mixing process should take no longer than one minute.[ The batter must have the texture of pancake mix]
6. In a separate bowl, add 1/2 cup of corn starch in a shallow bowl. Cover the fish & vegetables in a light layer of corn starch. Then dip fish into the batter one at a time.

▢ Frying fish: Carefully lower the battered fish into the oil.
▢ Turn the fish after about one to two minutes.
▢ Remove the cooked fish (with tongs or sieve) from the oil and place them over paper towels on a cooling rack.

▢ Frying vegetables: Make sure you have first dipped the veggies in corn starch, then the batter.
▢ Carefully lower the battered vegetables into the oil. Turn once every minute. Root vegetables take about three minutes and other vegetables take about one to two minutes depending on their thickness.
▢ Remove the cooked vegetables (they should have a pale blonde color) from the oil and place them on a cooling rack. Optional: use paper towels to absorb more of the grease).

TETSUYA DIPPING SAUCE
▢ In a small sauce pot, add the stock/water over medium-low heat.
▢ Add the oyster sauce, soy sauce, and catsup.
▢ Heat until it boils for one minute and then remove from heat.
▢ Serve in a small sauce dish.

NUTRITION FACTS

Calories: 354.64kcal | Carbohydrates: 53.73g | Protein: 21.51g | Fat: 2.75g | Saturated Fat: 0.65g | Trans Fat: 0.01g | Cholesterol: 189.38mg | Sodium: 1449.36mg | Potassium: 513.01mg | Fiber: 5.57g | Sugar: 4.53g | Vitamin A: 4688.5IU | Vitamin C: 12.55mg | Calcium: 135.52mg | Iron: 4.01mg

TIPS AND TRICKS

I changed the flour to cake & pastry flour from the original recipe of all purpose flour (more gluten) Protein count = gluten count. As you mix dough, the gluten in the flour (aka the protein) binds together and becomes tighter (more dense). This is why it’s especially important to not overwork your dough—too much mixing will lead to a tough, chewy dough.

Another Flour substitute: Rice flour (for this recipe). Double OO flour works well. Make sure your wet batter has a good consistency.

Adds chilli powder, ajwain seeds and cumin seeds to this batter mix. This batter is light and crispy and doesn’t soak up as much oil as other battered deep fried foods. The wok helps since it is not flat and needs less oil. I used avocado oil. The avocado worked well. Any good oil has good results. I might add a small bit of paprika just for fun! Maybe divide the batter into smaller bowls Deep, small bowls and add different herbs and such. That might bring new, interesting flavours!!!

VEGAN CORNER

An easy recipe for TEMPURA vegetables and very healthy

VEGAN VERSION: The only substitute is the egg. Flax egg: A combination of ground flaxseeds (or chia seeds) and water helps to make a binding egg replacement to make vegan tempura. (This is for you Joanna).

Roasted Carrots With Carrot Top Pesto

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This dish, made with orange and rainbow carrots, is anything but ordinary. This recipe is from my food photography class at George Brown College . THESE ARE CARROTS! Wow!!! We are in Flavortown!

Despite loving Peking Duck for many years, I now find myself raving about roast duck with roasted carrots and green “carrot top”pesto. The pear tart for dessert was phenomenal too and left a lasting impression. The whole meal was absolutely divine, and we still reminisce about it. Best meal in 20 years! It was that good. I’ll share the recipes for the roast duck and pear tart in a future post. Carrots are good for you. 🥕 Give this one a try. YUM!!!

Recipe

Roasted Carrots Recipe

  • Servings: 4-6
  • Difficulty: easy
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INGREDIENTS

▢ 2 tablespoons extra virgin olive oil (good quality)
▢ 1 pound carrots. 
▢ 3-5 cloves of garlic
▢ 1 tsp fresh lemon zest (about 1/2 of a lemon)+ 2 tsp. lemon juice
▢ 1 teaspoon kosher salt (Maldon sea salt, Himalayan salt is good)</em>

INSTRUCTIONS
Preheat oven to 400F (200C). Use a large iron skillet to heat the oil and add the scrubbed carrots sliced in half; with the tops cut off. Brown carrots then add chopped garlic for 1-2 minutes. Add salt and place in the oven to roast. Carrots are done when they stay firm when lifted. average oven time is about 20 minutes.
Plate the carrots and drizzle or place the pesto on the side.

CARROT TOP PESTO (5 MINUTES TO MAKE)

INGREDIENTS

▢ 1/2 cup carrot top greens
▢ 1 cup chopped cilantro ( try to leave out the stems ~soapy taste~ it works?)
▢ 2 cloves garlic
▢ 1 tbsp dried oregano
▢ 1/2 cup roasted pumpkin seeds ~ or walnuts or pine nuts
▢ 1 teaspoon lemon zest
▢ 3/4 cups extra virgin olive oil)
▢ 1 teaspoon kosher salt</em>

INSTRUCTIONS
Blend all ingredients in the food processor, except oil and salt. Slowly add the olive oil. Add salt to taste.

CARROT TOP PESTO is incredibly easy to whip up, and it imparts so much delightful flavor to whatever dish it accompanies. I usually rely on a food processor for this, but if you prefer a more hands-on approach, you can definitely chop the leaves and other ingredients manually (takes a little more time). For the base, I opt for a robust, high-quality extra virgin olive oil. This smooth and rich EVOO (extra virgin olive oil) effectively counteracts any bitterness from the greens and balances out the tanginess from the lemon zest. The toasted pumpkin seeds play a crucial role in this pesto, ~substitute -> toasted almonds, pecans, walnuts or toasted pine nuts. (Nuts are so good for your heart health.)

CARROT TOP PESTO can be added to steak, chicken, pasta and other veggies. Its trending along with the nutritional path that masses of people are embracing today. Good living with good food ..that tastes good too!

Roasted Sun Dried Tomatoes

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I am a firm believer in the power of a roasted vegetable. Not only can virtually every vegetable be cooked in this way — no recipe required — but roasted vegetables are also universally pleasurable to eat. Have a picky eater in the house? Roasted sun dried tomatoes tantalize your taste buds. Roasted tomatoes on your pizza with feta and spinach is a treat! YUMMMM!

Air Fryer Wins!

I dehydrated my tomatoes in the oven and in the air fryer. The air fryer won out in clolor and in flavour. No oil added. I did add olive oil and garlic with herbs as I jarred my sun dried tomatoes. When I say sun dried it is definitely my artificial sun from the air fryer! Like many other cooking methods, air-frying triggers a chemical reaction — the Maillard effectTrusted Source — that improves the color and flavor of air-fried food.

Oven dried Roma tomatoes, and in “sur la table” air fryer. My air fryer looks like a toaster oven. I want to see inside. The air fryer resulted in brighter and tastier tomatoes. So pleasantly surprised! From this picture I let the tomatoes sit longer in the air fryer. They got smaller and crispier. But, stayed a bright red.

Follow the temperature and times suggested by your dehydrator. It may take up to 8 hours in the dehydrator – to dehydrate the tomatoes to the right consistency.

TIPS For Best Results

Use about 3 lbs of tomatoes (or more) It varies. Follow these instructions to get optimum results

  • Try sprinkling the tomatoes with other herbs that you may prefer, such as rosemary or thyme.
  • Be careful not to over-dry the tomatoes. They should still be somewhat pliable and have a chewy texture.
  • You might also consider adding a tablespoon of lemon juice or white wine vinegar to each jar prior to sealing them. The acid helps to preserve them even further.
  • To avoid spoilage for longer storage, don’t add garlic.
  • Sun-dried tomatoes should last a month or more when refrigerated.

I put my sun dried tomatoes on pizzas, sandwiches, burgers and salad. Feta cheese is a must in the salad and pizza. These two flavors really pop together.

There is a Tomato Land at Flavor Town!

Power Bowl~ Quinoa Power

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In my haste, I bought dates instead of dried prunes. My mind must have been a million miles away. However, I like dates and they were labeled organic. This was a gigantic bag. I surfed the Internet and found a Moroccan power bowl salad recipe with dates. What a find! Even better, this recipe calls for pistachio nuts, which I have a huge bag of fresh pistachio nuts. I really like Moroccan food. I can’t wait to make this salad. Another step towards healthy eating with pizzazz!

Quinoa Power Salad: We’ve got cooked quinoa, shredded carrots, hydrated or canned chickpeas (garbanzo beans), tons of chopped parsley, golden raisins, scallions, dates, and one handful of chopped pistachios. A bowl of delicious Moroccan salad goodness. Toss that all up and drizzle with the honey lemon dressing. [or, your favorite dressing – oil & vinegar with lemon juice, salt, pepper and one minced garlic clove + cumin -my choice]. Just look at all that beautiful color!

Power Bowl

  • Servings: 2-3
  • Difficulty: easy
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INGREDIENTS
1 ½ cups cooked quinoa
1 cup matchstick carrots
4 scallions, thinly sliced
1 (15 ounce)can chickpeas, rinsed and drained, or 2 cups(hydrated)chick peas
⅓ cup chopped dates (add more dates if omitting raisins)
¼ cup chopped pistachios (or walnuts
⅓ cup golden raisins (optional)

honey-lemon dressing:

½ teaspoon cumin powder
1/3 cup olive oil
2 tablespoons lemon juice
1 tablespoon honey (maple syrup or brown sugar for vegans)
½ teaspoon salt
⅛ teaspoon chili powder

INSTRUCTIONS

POWER SALAD: Cook the quinoa according to package directions. Allow the quinoa to cool completely before tossing with the salad ingredients. Toss ingredients together.
HONEY-LEMON DRESSING: Combine the ingredients for the dressing in a small mason jar and give it a few good shakes until the dressing mixes through. Drizzle the dressing into the salad and toss the salad to combine everything. Serve immediately or store in the refrigerator for later!

I know that golden raisins would have been a bit too sweet for me. I opted out and no honey in the dressing. The raw, minced garlic in my dressing adds a very slight tang to the salad. You do not taste it. Add more garlic if you want to experiment. I would add two garlic cloves. We all know how good quinoa is for you. This high protein packed, gluten-free grain is the world’s super food. I have red quinoa and was happy to use it. Add mint or cilantro. You can have a medley of herbs.

After 2 days of soaking, chick peas will break down (get mushy) and start fermenting.

Chick Peas

I soak my dried chick peas overnight in cold water for 8 hours. As a guideline, don’t go over 12 hours. The peas are ready when you test one and it is no longer hard and really tastes similar to a ‘green pea’ – wonderful! Also, you do not have to boil dried chick peas to get them ready for cooking or eating, or, when making hummus. Boiling hardens the chick peas. I have had both and prefer the softer version using my method. TIP: when cooking chick peas add them at the end. The last 5-10 minutes of cooking. Similar to potatoes. Add potatoes at the end of a stew so they stay soft and eatable. NOTE: I also found that preparing chick peas from scratch produces the best, tender chickpeas with a creamy mouthfeel that the canned variety just can not compare. One pound of dried beans = About 2 cups hydrated chick peas. Re-hydrating chick peas is determined by taste. You do not know if your chick peas (dried or canned) have been on the shelf for months or years.

Healthy Power Bowl

Crunchy carrots add the right amount of color to this recipe. You can add cilantro or green bell peppers or any other vegetables that may be almost ready for a toss. The POWER IS YOURS!

The POWER IS IN YOU!

Eggplant -Roasted With Pomegranate

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I was excited to snip some lemon thyme for my favorite grilled eggplant. File this under EASY RECIPE . Make it once and you will be hooked for life!

Print Recipe

INGREDIENTS

  • 2 large eggplants
  • 1/3 cup olive oil (adjust as needed)
  • 1 1/2 tsp. (fresh) lemon thyme plus a few sprigs for garnish
  • Maldon Sea Salt & pepper
  • 1 pomegranate
  • 1 tsp. za’ater

Sauce

  • 9 tbsp. buttermilk
  • 1/2 cup Greek yogurt
  • 1 1/2 tsp. olive oil
  • 1 clove of crushed garlic
  • a pinch of salt

INSTRUCTIONS

  • Preheat oven to 400F
  • Cut the eggplant in half lengthwise
  • Place diagonal incisions (diamond shape) on the cut side of the eggplant ( do not pierce the skin)
  • Brush eggplants with oil until absorbed by the flesh – I added more oil.
  • sprinkle with fresh lemon thyme, salt and pepper
  • Roast for 35-40 minutes until nicely browned
  • While the eggplant is roasting, remove pomegranate seeds and prepare the buttermilk sauce
  • Refrigerate sauce until eggplant has completely roasted
  • Top eggplant with sauce, sprinkle pomegranate seeds and za-atar on top with a drizzle of oil
  • Garnish with lemon thyme

Spice Of Life

We need to roast more veggies! A high-heat cooking method that brings out the best flavors in vegetables. Also, bland vegetables like eggplant and zucchini are vessels for spices to make something delicious.

Maldon Sea Salt

Maldon Salt is an English sea-salt. It comes in large, thin, uneven, crunchy salt flakes that have a very clean, pure salt taste. I buy it at my local grocery store.
If they don’t have it, get your grocer to order it. Just ask!
The Za’atar shrub is common to the middle east and Turkey. ( It looks like oregano. ) You can grow your own plant if you can get the seeds or starter plant.

Home Made Za’atar … Jamie Oliver’s Food TV

Za’atar is one of the few spices you can eat with a spoon. Full of Nutrition.

You can buy Maldon salt flakes and za’atar online. Jamie Oliver provides the recipe for make your own za’atar blend . A healthy concoction that tastes amazing! The secret ingredient for this middle eastern recipe. It’s delicious! The day I made this recipe, I didn’t have buttermilk or milk. I did have Greek yogurt and another tangy plain yogurt I use in recipes. Today, it’s a substitute for buttermilk. You can make your own buttermilk by adding a tablespoon of vinegar or lemon juice to a cup of regular milk. The za’atar and lemon thyme makes such a difference. I can not say enough about how really fantastic it tastes. It’s one of those recipes you will make again and again.