Saturday, August 27, 2011

Eggplant Parmesan-picture heavy post

After getting my new fryer I decided to make some Eggplant Parmesan.
This is the way I do it. It might not be the "correct" way but it turns out very tasty.

This is the Ingredients we'll be using.
One medium sized eggplant, a jar of your favorite spaghetti sauce, Parmesan cheese, Italian panko crumbs an onion, mushroom, some peppers and celery. You can do this without the extra veggie's I just really like the texture they add.

First chopped up all the veggie's into small pieces and set them aside. While I'm doing this I have the fryer heating up.Then slice the eggplant into little medallions chopping it up.
I made an egg mix of three eggs and some milk whipped it and then you cover the eggplant with the egg mixture.

Then in a separate container i mixed panko crumbs a bunch of Parmesan cheese and about a quarter cup of flour. You put the eggplant from the egg mixture into the crumbs turning it so it is well covered.
Then set it flat on a pan lined with paper towel.

I let them sit a moment so the egg mixture kind of dries on them with the crumbs. Then you fry them in the fryer or a pan of oil till dark golden brown. At this point i set the oven preheating to 350.
hmmm fryed eggplant is yummy. I could eat these just with some fry sauce lol

Take the paper towel out of the pan and lay the eggplant medallions flat. Cover them with the chopped vegetables.

Once you have the chopped veggie's liberally covering, cover that mix with some more Parmesan cheese and some salt and pepper to taste. Once seasoned pour the spaghetti sauce over the top of that.

I added more Parmesan on top of the sauce cause my husband is a cheese fiend.

I then added liberal covering of cheddar cheese to the top and baked it for 30 minutes in the oven.

Once finished you have a savory, gooey, crispy, cheesy dish.

Very tasty and filling.

Thursday, August 25, 2011

Brand New Toy! Eeeeeeeeh!

Yes my very own Oster Fryer!
I love making special home made fried foods but always made do with just doing it in a pot on the stove. My problem is my stove has uneven heat. So the first time i made jalapeno poppers half were burned. Then i tried making onion blossoms and it wouldn't get hot enough and they ended up mushy.
Oh but those days are behind now cause I got a fryer woot!

Here you can see it nice and shiny just out of the box.
It was very easy to assemble and hook up. The direction were clear and concise with a few good recipes included.

I decided to break it in making one of the dishes my hubby loves but I rarely make. Which is Eggplant Parmisan. I'll post the how to on it later.

As to the fryer it worked beautifully. It's a 3 Liter capacity. The basket in it is big enough I could put several slices in at once without them touching. I'm looking forward to making some more stuffed Jalapeno poppers and scones.
So far this baby has worked beautifully and I would definitely recommend it.

I got mine at Target, but also saw them available at walmart.

Onigiri Bento in pink

If you are not Japanese but love Anime or Manga you probably were introduced to bento's and onigiri's in this way. This is how i was introduced to them and always had wanted to make my own. They are really easy and now I make them all the time.

I've showed many traditional square, rectangle and even circle shaped bento's before. This time i want to show my cute onigiri bento. These are shaped much different from my other ones. I got this cute pink one at a store in Seattle, Washington called Daiso. You can buy their stuff online at
Daiso Online

They have all sorts of cute Japanese things for decent price and ship to all over the us. Granted much cheaper if you find an actual store. I think I got this bento for a buck, where online they are about $18.

The little sauce bottle next to it is full of soy sauce. Its convenient non messy way to bring it. I squirt a little soy sauce on my rice balls as I'm eating them for more flavor. The top of the bento is a big domed shape.
This way your rice balls wont get smushed.

You can see i've got two medium sized triangle onigiris sitting on the platform the lid goes over. I also have them resting on some extra seaweed. I got this flavored sea weed squares at Uwajimaya
You could find these at most asian supermarkets. I'm not sure what flavor these ones are but they are crisp with a nice salty seasoning. I like to put extra on my rice ball for a crunchy texture on the outside.
It's also popular to season the outside of the rice balls with Furikake flakes like These.

Then the little part the Onigiri's rest on comes off and there is a little compartment for some more snacks or food to go with them. I put some small strawberries in for a sweet addition to my salty lunch.
Onigiri are a great lunch or snack. They are healthy, tasty and best of all very easy to transport. They hold shape well and can be eaten quickly with no mess, no need to be heated. You can also put fillings inside. Popular fillings are tuna and red bean paste. I have mine made plane with no filling.
It's best to use shortgrain rice because it's softer and holds together better then long or medium grain ones. If you're desperate you can use long grain it will taste good your rice balls just might fall apart since its not as sticky.
The best recipe for sushi rice for making rice balls i got here. I do it exactly like she directs except i use rice vinegar instead of white vinegar cause i adore the flavor of it. I make a whole bunch at a time and then keep them in a glass flat container with lid in my fridge. Then just grab them as i get hungry or am making lunches.