Stick Fish

And then there was Friday. Since meat is a Lenten Friday No-No, I decided to have fish sticks, aka stick fish (childhood reference). But first, I had to make them.

A few ingredients, a couple of steps, and you've got stick fish!

Lucky for me, wild-caught Alaskan Cod was on sale at the local market. After slicing the filet into strips (ignoring the fishy smell), it was time to coat them in breadcrumbs.

The Breading Station

Coat each strip in egg then breadcrumbs (continuing to ignore the fishy smell). I chose panko, Japanese style breadcrumbs that are bigger than regular breadcrumbs and more irregular in shape.

Once they are all coated in egg and crumbs, it's time for pan frying!



The Frying Station

Fry a few at a time, turning every few minutes until browned on all sides (enjoying the fried fish smell).

Let them drain on a paper towel before you enjoy. This process rids the fish of a bit of the extra fat and gives you an opportunity to admire your handy work.

As you may notice in the top left portion of the photo, there may be some casualties. Face it, fish isn't made of steel. Besides, it still tastes good!

You can still trust the Gorton's Fisherman . . . at least for the fishing part!

Potatoes O'Katie

In keeping with my Lenten theme of not eating anything unless I preapre it myself, I decided tomake my own breakfast poatoes. Potatoes O'Brian are my favorite. Another one of those foods that bring fond memories of childhood. Dad made them best. He was the first to add fresh peppers, I just took it a step further: everything is fresh and I added some freshly minced garlic.

I thought it would bemore effecient to chop a lot of vegetables and freeze them for later so I wouldn't have to do it every morning.

Once that is done, you're ready to cook. In this process I discovered the potatoes do not need to be pre-cooked in any way. Just toss a handful in a heated skillet with melted melted butter or some olive oil if you're a little bit more health conscious. After a few minutes, toss in the garlic and as much of the veggies as you want. Cook until golden.

 In keeping with tradition, the potatoes are the first step in making one of the best homemade scrambles. Put the potatoes in a dish and scramble an egg or two to go on top.

To make it complete, garnish with cheese.

No catsup required! Sorry, Ore Ida, you've been replaced.

My Daily Bread

I decided to get creative, and maybe a little extreme, for this Lent. My sacrifice: Eating only things that I prepared myself. Of course, there are some limitations. For example, I don't have enough time or the right materials to brew my own beer ;P   But I can bake my own bread.

What this recipe lacked in ingredients it made up for in directions. The first step is easy, just mix the yeast with some of the flour. That was the easiest part.

The butter, sugar, and salt had to be combined with water and heated to a specific temperature before being added to the flour and yeast.

Once the water mix was heated enough, an electric mixer was employed. First on low for 30 seconds, then on high for 3 full minutes. It doesn't seem like much when written, but you don't realize how loud that thing is until you're swishing it around in bowl on high for 3 mintues.

Then came the wooden spoon, which is used to "stir in" more flour.

Patience is a virtue. My mantra during this step was "Just keep stirring . . . just keep stirring . . ."

Then you have to knead the bread for 6-8 minutes. As tedious as it was, I really liked this part. I guess I like working with my hands.

Once the kneading is done, you get a nice long break. Yup, rising time! Form the dough into a ball, set it in a greased bowl, cover, and forget about it (for about two hours). As soon as it's doubled in size, you're ready to continue.

 

Then you split the dough in half and grease 2 loaf pans. I guess the silver lining is that all of this yields more than one loaf of bread.

After letting the halves rest for 10 minutes, you shape them into loaves and place them in the pans. Then, once again, you let them rise for as long as it takes for them to double in size.

Then you're finally ready to bake. Just 35 mintues until you have hot fresh baked bread cooling on a wire rack in your kitchen.

This is a sacrifice worth making . . .

A Special Breakfast

This blog post requires a short background story. My roommate, Amanda, loves waffles. Actually, she LOVES waffles. The day after she discovered that I own a waffle iron, she was in the kitchen making waffles from scratch. On average, she makes these delicious waffles once a week, with plenty leftover to freeze for later. Amanda adds chocolate chips to her waffles and graciously adds blueberries to some waffles just for me. It was time to return the favor.

I did some research and found some recipes for cinnamon-raisin waffles. After comparing ingredients and reading reviews, I selected a recipe to try.

The ingredients seem daunting, but the recipe really wasn't too complicated. Basically, all the ingredients mix together to form a batter, as anyone who has made waffles or pancakes before would expect.

Once the batter is ready, the waffle iron must be prepared like so:

Then comes the batter and the iron does the rest. Watch out for spillage:

In the end, using half of the recipe yielded 4 wonderful waffles. Amanda declared this recipe a keeper!

Breakfast has always been my favorite meal!