Beer Battered Onion Rings

Onion rings!  Haven't made these in like, F-O-R-E-V-E-R.  Hands down the beer batter are the best.  And, yah know, they fry up really fast so it does not use too much grease.  So, not bad for a once in a while thing.

One of my favorite things is sausage or a hot dog with sauerkraut.  Divine. Together these were great.  Some sweet whole grain mustard! OMG. 

Beer Battered Onion Rings

2 cups all-purpose flour, divided
2 teaspoons paprika
1 teaspoon garlic powder
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups (12 ounces) pale ale beer
2 large yellow onions, slice into 1/4 in rings
Vegetable oil, for frying

Mix together flour, paprika, garlic powder, salt and pepper.  Add in beer.  Stir.  I place a bunch of the rings into the batter then pulled each one out with a chopstick, letting it drip a little and then placing it into the cauldron of hot bubbling oil.  Aka oil should be around 360° .  You could stick that same wooden chop stick in and see if little bubbles form around it. And word to the wise, keep monitoring the heat.  

Chicken and Dumplings

Can I tell you, I feel so decadent posting all this meat.  We were never really major meat eaters.  Well, at least I wasnt,.  And then we were Vegan for a year, well mostly.  More vegetarian for half the year.  And then even when we started eating meat again it was maybe one to four times per month.  Now with this whole COVID thing, we bought meat.  Was it primal, I dont know.  But suddenly we were buying meat and eating meat a few times per week... maybe five times per week.  I feel kind of bad about it.  I need to stop.  Tonight, as I write this we had stir fry with tofu and really it felt good.  Not heavy.  All those vegetables with tofu.  It was delicious. I have to say though you could easily turn this meal into a vegan or vegetarian one.  Have you ever tried that chicken base that is meat free.  Its pretty amazing.  And I bet TVP or chicken seitan would be equally delicious.

This recipe for me, is a two day affair.  The second day being pretty easy peasy.  So it is nice if you can roast on the weekend and do on Monday or Tuesday for dinner.

CHICKEN AND DUMPLINGS

6 tablespoons butter, or chicken fat reserved from broth or oil
1 cup chopped yellow onion
1 cup chopped carrots
1 cup diced celery
4 cloves garlic, minced
3 tablespoons all purpose flour
3 ounces cream cheese (I was using it as a substitute and really liked it )
32 oz (1 quart) chicken stock
4 cups shredded cooked chicken
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
2 teaspoons freshly cracked black pepper (or to taste)
salt, to taste

2 cups all purpose flour
1 tablespoon plus 1 teaspoon, baking powder
1 teaspoon freshly cracked black pepper
1 teaspoon salt
1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
3/4 cup (6 oz) whole milk
4 tablespoons butter, melted

Long verbose version
Place four leg quarters in a baking dish. Place in oven, no cover and bake at 350°F.  Roast until the kin is golden.  Remove from oven and set aside until it is cool enough to handle. Take all the meat off the bone and place in refrigerator until you are ready to make your chicken and dumplings.  Take bones and skin and place in stock pot.  Place 3-4 celery ribs in pot, along with 2-4 cloves of garlic; a large onion, quartered with skin on, 2 bay leaves and parsley, if you have it.  Sprinkle in a generous dose of pepper and a teaspoon of Kosher salt. Pour in water, enough to cover. Bring to a boil, and gently simmer for at least 2 hours.  The longer the better.  Four hours if you can.  Just make sure the simmer is slow. Strain the broth out and also place in fridge.

Next day. Skim the fat of your beautiful bone broth.  Keep the fat, as it is delicious to use for cooking.  We also shared with dog, about a tablespoon on her dog food in the morning was met with much appreciation.

Saute onion, celery and carrots in chicken fat or the butter.  Or oil, whatever you prefer, until translucent.  Add in garlic and flour.  Saute until flour is turning golden.  Add in stock and cream cheese, along with pepper and thyme. Add salt to taste.  Cook for about 20 minutes.  While that is cooking, it is time to mix up your dough for your yum-plings.  Okay, dumplings.  And take my advice, if you have kids dont use the thyme in the biscuits cause it probably wont go over well.  Just leave it out.  But if it you and your significant other, by all means use the thyme.  And it will pair well with a nice glass of white wine if you so desire.

In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.  Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.

Using a large sized ice cream scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place. Now, put the lid on and turn down heat on low, the spot you know where it will gently simmer.  And do not open the lid for 20 minutes.  Those dumplings are gently tucked away, simmering in happiness steam bath.  And when the time is done, you will rewarded with some fluffy, puffy dumplings. Scrumptious!

Kenyan Beef and Potato Pilau

With all of this COVID 19 pause, I have done enough cooking and baking to open a restaurant.  Its not like I wasnt cooking before but now, I have bene going the extra mile, doing mroe, making it more special.  Maybe because it feels like the only 'spice' of life at the moment.  I mean, its not like we can go out and hang out with people.  Cant go out to dinner, relax and kick back in a different atmosphere.  So I have created, at least tried to create something special here at home.  We really enjoyed this meal and I have a feeling it will appear on our table again.  Stay well everyone!


Kenyan Beef and Potato Pilau

2 cups basmati rice or any other rice you may have

2 cups of potatoes, cut into 1" cubes

¼ cup vegetable oil

2 medium onions, chopped

4 cloves garlic, minced

2 tablespoons ginger, minced

1 serrano chile, finely chopped

1 tablespoon pilau spice mix (see below)

4 cups chicken or beef broth

¼ cup fresh cilantro roughly chopped

1 lb ground beef 

3 Roma tomatoes diced

2 Bay leaves

2 tablespoons palm sugar or brown sugar

Salt to taste

Pilau spice mix

1 Tsp cloves

2 tbsp dumin seeds

1 Stick cinnamon

1/2 Tbsp black peppercorn seeds

12 pods cardamon

Heat a Dutch oven or a stockpot on medium-high heat. Saute onions in oil and fry for 10-15 minutes or till the onions starts to turn golden brown (be careful not to burn it). Add the ground beef and salt. Saute until beef is browned. Add the garlic, ginger, bay leaves, serrano pepper, Cook for 1-2 minutes, until fragrant. Add the diced tomatoes and cook for 4-5 minutes, until the tomatoes have released their liquid. Stir in the potatoes and the broth. Bring to a boil and cook for 10 minutes. Stir in the rice, and cover tightly. Reduce the heat to low and cook for 20 minutes, until the rice is cooked and the liquid is absorbed. Once rice is cooked, fluff with a fork to ensure the seasonings are well distributed all around the rice.

Digestive Biscuits

This ‘cookie’ is kind of like a sweet cracker. Crunchy but with a little chew. It begs to be eaten with tea.   It’s not that sweet.  It’s a great way to end a meal.


Digestive Biscuits

8 ounces or 2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon salt\
3 ounces confectioners sugar
4 ounces butter, cold
2 ounces or a 1/4 cup milk

Preheat oven to 350°  Prepare a cookie sheet with parchment or grease.

In a bowl, combine flour, baking powder, salt and confectioners sugar. Work in cold butter with a pastry blender, fork or your fingers until dough starts to come together. If it seems to dry add a teaspoon more of milk. Knead briefly. Roll out with floured rolling pin on a floured surface. Cut into rounds and transfer to the prepared baking sheet. Poke wholes if you like in biscuit if you like. I did with some of mine.   Bake fo 15 to 18 minutes. They will harden more as they dry.