Savory Tart

Gosh
This was a little more complicated than I like because I don't like baking from scratch.

It looked tasty in the cookbook so I decided to try.

I rubbed in the flour and butter, till it looked crumbly (remember home ec with the rub in method)

Added the egg and the water and
Cut it all in with a pallette knife

Formed the balls of dough
and refrigerated

Whipped up the tarty filling.
Eggs, cream, hot italian sausage, spinach, feta cheese, jalepeno peppers.

Rolled out the dough.
Placed in pan, added the filling

Placed in pre-heated 350F oven for 32 mins.
Take out and serve...whenever :)
The crust is really crusty and crumbly and gooood :)

Secrets of a homemade deepdish

I tried making this a while a go. I took the pics back then so I decided to use them.
When I could eat it, it was really very good
Of course as usual I bought the Publix dough, let it rise and rolled it out. For deep dish I use the Large pyrex dish.
BUT FIRST.....
I grease the bottom and sides of the dish really well with canola oil. Be generous but not too generous!
You don't want greasy.
So toppings galore, whatever you choose, then stick into a 375F oven for 45 mins
The crust is thick but not chewy, its just right and crispy on the bottom (because of the greased pan of course!)
So Yum.

Fish and Impatience

Ok so I admit I am a little bit impatient. I didn't want to wait for the fish to thaw out.
I set the fish in the pyrex and added the lime concentrate (one capful for each fish), Italian seasoning, crushed red pepper flakes, and chili powder as well as my Clover Valley Soul food seasoning.
I added then, one capful of canola oil (approx 1TBSP) to coat each of the fish
Then I covered with foil and let bake for 53 minutes at 350F
I uncovered the fish then and they were perfect but I let them sit uncovered in the Warm oven (I turned the heat OFF), for 10 minutes to finish them off.
So so so good, and tender, flaky and juicy.
Yeh I love fish...Sorry Jan :)

The Lunch/Dinner Omlette

This makes two servings for a girl, one serving for a guy
Well I used two eggs
Paprika 1/2 tsp
Italian Seasoning 1/2 tsp
Fat Free Sour Cream 1TBSP
Salt 1tsp

Whisk all the ingredients together witha fork till you get a smooth creamy mixture mmmmm

Use just one capful of canola oil in the skillet and swirl it so it coveres lightly the base of the skillet all over.

Turn the stove on low and heat up the oil.

Add the egg mixture and wait till the bottom sets.

Add the rice mixture to the center of the omlette

Pull the edges of the omlette up toward the center to make a thicker omlette.

Let set for 2 minutes more, cut (2 servings) and serve.
It gets all messy from here.
I will work on getting the egg turned without breaking.
More oil needed I think

I ate some with salsa and mango chutney.

Things I want but can't eat too much of

I can't eat too much of these because my stomach would hurt and too many carbs...
So it's good to take pics!
I highly recommend this.
It's soooo tasty you can eat it on its own.
No meat necessary
I am gonna use some in an omlette I think...

Currying the Chicken-FOR REAL STAGE 2

Hi Bear here are the instructions...hope it works out for ya!

Turn on the heat and add just enough oil to cover the bottom of the pot.

Add the curry
Let oil heat up and sizzle
(heat should be on medium)

When the curry is sizzling sufficiently add the chicken

Stir the chicken so that the sizzled curry coats each of the pieces.

Let sizzle for another minute or two

Add water to just cover the chicken.

Let this come to a boil, cover and turn heat to medium low

Simmer/low boil for approx 30 mins or until chicken is done. Check periodically to add salt for taste or to make sure that water hasn't boiled down too low before the chicken is done.

When chicken is done and water has boiled down to a fairly thick sauce turn off heat.

Serve with your side dish.

Yum

Broccoli Corn Casserole

This is a dish I love.
It's low carb, and I eat with fish or chicken or alone.

In case you wondered. It is also delicious (or I wouldn't eat it).

So here I use, broccoli, corn, cream of mushroom soup, pepper, salt, feta cheese, shredded cheddar chees and Vigo Breadcrumbs as well as Parm Plus!
I bake for 60 minutes at 350 degrees and I am set!
Substitute cream of mushroom for cream of celery or something else if your sis is allergic to mushrooms...

Currying the Chicken...STAGE 1

See the things I do for you Bear?!
This is the prep stage
Thaw the Chicken (I like to use bone chicken, rather than deboned chicken)

Get your seasoning ready. The lemon concentrate (to cut the 'fresh chickeny' smell and taste), salt, pepper, garlic, seasoning salt, red pepper flakes.

Get your curry ready (some of the curry goes in at the seasoning stage).
I showed the various types of curry.
If you don't have Chief Brand curry, McCormick's makes a decent one in the tiny bottle. If you make a lot of curry, you want to get the curry in bags because you will use a lot!

Wash your chicken and de-skin it if you wish. ( I de-skin and cut off extra fat)

Add your seasonings starting with the Lemon concentrate first, add the curry last.

Let that sit for a couple hours to marinate. In the fridge.

Bleach is very important here because chicken is a very germy affair. Clean up of the sink and utensils will require a water and bleach mixture wash your hands (with soap and that bleach and water mixture), everytime you handle chicken, and before you touch your spice bottles

Mummy's brown stew chicken

I think hers is better than mine and I make good brown stew!
She has DE REAL POT and everything in Trinidad.
Sis sent me thse pics.
I should cook for more Americans...
They are so picky though and dont like to try new things :(

The real Pommceythere Chow

I will say Pomme because I am sure I spelled it wrong in the title.
Sis made this with half ripe Pomme, salt and pepper.
I used to love this when I was growing up!

Lunch....Dinner :)

I like salads

In the fridge and freezer

Freezer packed.
I keep a lot of frozen veges, meat, and other perishables there.
The fridge is kinda bare :)

The pantry

Is right out in the open.
Easy access.
Huge.
I can see everything so I never forget anything.

My Kitchen

I borrowed this from Nikki's 'Welcome to my Kitchen'
Its small but I like how much cupboard space there is all over and the pantry is wide open.
I really like it a lot.

I can't eat from this...

It's just way too pretty!
Sis bought this the other day. I think I would just want to look at it.
I prefer my black plates and cups and mugs.
I like how they look with food on them and I don't mind using them
Plates can be art but I would feel weird using them.
Till I ran out of my black plates cuz they are piled high in the sink hahahah
Then I say "ART BE HANGED"

Once in a while

I will show you the books that I really enjoy going through.
Two of my favorites (I own all my favorites) are EGG and Butter.
They show all the great food you can cook and produce using egg, and using butter.
Of course all my favorite cookbooks have to have great pictures and these books deliver.
I love food!
Bear and Sis are gone so I don't have anyone to cook for, but I'll still putter around for myself and show you what I am up to :)