The Adventures of Lady Kitchenless

Fish and tomato curry with red lentil daal and basmati rice! Thanks to the lovely @MolliDesi on Twitter for the idea.

It’s no secret that I really enjoy Indian/South Asian food, as well as the challenge of adapting the recipes to fit our lack of kitchen. This one required some creative thinking; I had to cook the sauce for the fish in the rice cooker first, then set the sauce aside while the fish marinated in the fridge, and reused the rice cooker pot to cook the daal. The unsung hero in this recipe is my little rice steamer which I rarely use unless I’m cooking something which requires rice.

Fish and Tomato Curry ingredients:

—Marinade:

  • 2 teaspoons Dijon mustard
  • 2 teaspoons sesame oil
  • salt and pepper to taste
  • 2 white fish filets (I used basa filets but I think I may try another type next time)

—Curry Sauce:

  • 1 Tablespoon sesame oil
  • 1/2 cup cherry tomatoes, quartered
  • 1/2 large onion, roughly chopped and set aside 
  • 1 Tablespoon garlic paste
  • 1 Tablespoon ginger paste
  • 1 teaspoon each of cumin, coriander, Sriracha sauce, salt, and sugar
  • 1/2 teaspoon turmeric
  • 1/4 cup water

Combine the Dijon mustard, sesame oil, salt, and pepper in a plastic zip-close bag with the fish filets. Squish everything around so that the fish is evenly coated with the marinade, then put in the fridge for an hour.

Using a food processor, whir one whole onion chopped into eighths with 2 Tablespoons ginger paste and 1 1/2 Tablespoons garlic paste until a thick paste is formed. You will use half of this onion/garlic/ginger paste for the fish curry and the other half for the red lentil daal.

Put half the onion/garlic/ginger paste into the rice cooker pot with 1 Tablespoon of sesame oil. Close the lid and saute for a few minutes, then add the spices, Sriracha sauce, salt, and sugar. Let that simmer a few minutes until the spices become fragrant, then add the chopped tomato and water. Simmer another 5 minutes, then using a spatula, pour the curry sauce into a baking dish and set aside.

When the fish is done marinating, remove it from the plastic bag and discard the excess marinade. Place the fish into the baking dish with the curry sauce, and cover the fish with the curry sauce. Place some aluminum foil over the baking dish and bake in a preheated 350F oven for 30 minutes or until the fish flakes easily with a fork.

Red Lentil Daal ingredients:

  • 1/2 large onion, roughly chopped
  • 1/2 Tablespoon garlic paste
  • 1 Tablespoon ginger paste
  • 1 Tablespoon sesame oil
  • 1 teaspoon each of cumin, coriander, curry powder, salt, and Sriracha sauce
  • 1/4 teaspoon cinnamon
  • 1 cup dried red lentils, rinsed and picked clean of hulls, stones, and other debris
  • 4 cups water or chicken/vegetable broth
  • 2 Tablespoons tomato paste

Add the other half of the onion/garlic/ginger paste from the food processor into the rice cooker pot with 1 Tablespoon sesame oil. Saute for 5 minutes with the rice cooker lid closed, then add the spices, water or broth, and lentils. Heat to a boil and then let simmer for about 30 minutes until the lentils are soft and beginning to fall apart. Add the tomato paste and cook for another 10-15 minutes, depending on how you like the texture of your daal. If it gets too thick, just add more water.

Baking powder biscuits with sausage gravy!

This is one of my favourite recipes. It was always a treat when my mom made it for breakfast!

Biscuit ingredients:

1 1/2 cups flour
2 tablespoons baking powder
1/4 cup butter
Salt & pepper (optional)
1/2 cup milk

Combine the flour and baking powder, then blend the butter in with a pastry blender or just use your hands, working until the mixture resembles coarse meal (see Photo 2). Add the milk and stir until dough forms and is no longer sticky to the touch.

Turn dough out onto the counter and knead until all the dough holds together, adding a tablespoon or so of milk if the dough still doesn’t hold together. Roll the dough into a tube shape and cut into 8 pieces, arranging them on a baking sheet. Bake for 15-18 minutes at 375F.

Sausage gravy ingredients:

4 1/2 sausage links, casing removed
1/4 cup water
1/2 teaspoon garlic paste
1 tablespoon dried onion
1/2 teaspoon summer savoury
Salt & pepper
1/4 cup flour
1 cup milk

Add the sausage, water, and garlic paste to the rice cooker pot, smashing the sausage against the side of the pot to break up the links into chunks. Turn the rice cooker on, close the lid, and cook until sausage is mostly no longer pink, then add the salt, pepper, dried onion, and summer savoury, cooking for a few minutes longer until the dried onions have absorbed the water.

Add the flour and stir until flour has coated everything, then close the rice cooker lid and cook for another 5 minutes or so. Add the milk a little at a time, until the flour dissolves. Cook until gravy thickens, then add another 1/2 cup of milk to thin it out and replace the rice cooker lid. Simmer for 5 minutes until gravy has thickened and no longer has a “flour-y” taste.

Cut a biscuit in half and ladle sausage gravy over it!

Dijon chicken with herbs, garlic and carrots; long grain & wild rice with bacon, mushrooms, and herbs, and steamed asparagus.

I got a bunch of asparagus in our Halton Fresh Food Box last week that I needed to use up, so I chopped about 1/3 off the bottoms and kept the rest. Long grain & wild rice is probably my favourite side dish; I love the earthy, woodsy flavour, and the mushrooms and bacon really enhance it. Also, if you can’t tell, I LOVE summer savoury on damn near everything I cook (Thanks, Newfoundland!)

Dijon Chicken ingredients:

  • 2 boneless skinless chicken breasts
  • 1 tsp garlic paste (I use the stuff in a tube)
  • 1 tablespoon Dijon mustard
  • Generous shakes of summer savoury & rosemary

Preheat the countertop oven to 375F. Spray a baking dish with olive oil, then spread the garlic paste in a thin layer across the bottom of the baking dish. Put the chicken breasts in the baking dish, making sure to smoosh them down and turn them to coat with the garlic and oil mixture. Next, evenly spread the Dijon mustard on the chicken, making sure not to leave large blobs. Sprinkle with the herbs, then add one or two diced carrots to the baking dish, spreading evenly between and around the chicken. Bake for approximately 25-30 minutes, or until the internal temperature when tested with a thermometer is at least 165-170F.

Long Grain & Wild Rice ingredients:

  • 1 rice cooker measuring cup of long grain and wild rice mixture
  • 1/2 cup sliced mushrooms
  • 2 tablespoons real bacon crumbles
  • 2 teaspoons garlic paste
  • 1 tablespoon butter
  • Generous shakes of salt, pepper, summer savoury, rosemary, parsley, oregano, sage, basil, and thyme
  • 1 medium to large bay leaf
  • 1-2 tablespoons chicken broth concentrate (I use the No Name brand)

Put the butter, bacon crumbles, garlic, and mushrooms into the rice cooker pot and start it up. Saute for about 5 or 6 minutes, until the mushrooms give off their liquid and the bacon crumbles soften a bit, then add the chicken broth concentrate, rice, herbs, and bay leaf. Fill the rice cooker pot with hot water to the 1 cup level mark on the rice cooker pot, stir to combine, then put the steamer basket in the rice cooker and add the asparagus. Close the rice cooker lid and let it work its magic!

Tonight’s supper: Rice-cooker stir-fry!

This was another one of those freezer meals that I made a while back, and it turned out great! I added the asparagus and snow peas since they were included in this month’s Halton Fresh Food Box which we got today! This would still taste incredibly delicious with or without meat, and is gluten-free if you use a wheat-free soy sauce.

This recipe makes a LOT; you’d better either be hungry, inviting some hungry friends over, or willing to eat leftover stir-fry for a day or two! :)

Sauce:
1/4 cup soy sauce
2 tablespoons beef stock concentrate (use chicken stock concentrate for chicken and pork, or vegetable stock to make it vegetarian/vegan)
A squirt or two of Sriracha
2 tablespoons sesame oil
1 tablespoon rice vinegar
2-3 teaspoons minced garlic (I use the stuff in a tube)
2-3 teaspoons minced ginger (also from a tube)

Stir-fry ingredients:
2 cups meat or substitute of your choice (I used beef)
2-3 cups fresh or frozen veggies of your choice (I used asparagus, broccoli, carrots, mushrooms, and snow peas)
4 tablespoons cornstarch
3 cups cooked rice

Put the garlic and ginger in the rice cooker pot with the sesame oil and sauté until fragrant. Add the rest of the sauce ingredients and cook for about 5 minutes, then add the meat and veggies and close the lid. 

Cook for about 15-20 minutes or until the meat and veggies are cooked. There will be quite a bit of liquid; in a glass measuring cup, combine the cornstarch with about 1/2 cup of the liquid and whisk together until lumps are dissolved, then pour back into the rice cooker. 

Bring the rice cooker contents to a boil, stirring occasionally until sauce thickens, then serve over rice!

Tonight’s supper: Rice-cooker stir-fry!

This was another one of those freezer meals that I made a while back, and it turned out great! I added the asparagus and snow peas since they were included in this month’s Halton Fresh Food Box which we got today! This would still taste incredibly delicious with or without meat, and is gluten-free if you use a wheat-free soy sauce.

This recipe makes a LOT; you’d better either be hungry, inviting some hungry friends over, or willing to eat leftover stir-fry for a day or two! :)

Sauce:
1/4 cup soy sauce
2 tablespoons beef stock concentrate (use chicken stock concentrate for chicken and pork, or vegetable stock to make it vegetarian/vegan)
A squirt or two of Sriracha
2 tablespoons sesame oil
1 tablespoon rice vinegar
2-3 teaspoons minced garlic (I use the stuff in a tube)
2-3 teaspoons minced ginger (also from a tube)

Stir-fry ingredients:
2 cups meat or substitute of your choice (I used beef)
2-3 cups fresh or frozen veggies of your choice (I used asparagus, broccoli, carrots, mushrooms, and snow peas)
4 tablespoons cornstarch
3 cups cooked rice

Put the garlic and ginger in the rice cooker pot with the sesame oil and sauté until fragrant. Add the rest of the sauce ingredients and cook for about 5 minutes, then add the meat and veggies and close the lid.

Cook for about 15-20 minutes or until the meat and veggies are cooked. There will be quite a bit of liquid; in a glass measuring cup, combine the cornstarch with about 1/2 cup of the liquid and whisk together until lumps are dissolved, then pour back into the rice cooker.

Bring the rice cooker contents to a boil, stirring occasionally until sauce thickens, then serve over rice!

Herb-marinated chicken breast with roasted red pepper, onion, and Crimini mushrooms on rosemary focaccia!

I got a wild hair up my butt this morning and felt like making something new, so I decided to try my hand at making some rosemary focaccia since I’ve never made it before. My bread machine (a gift from my gran) is a godsend whenever I feel like making bread or other doughs. I then had the brilliant idea to make sandwiches from the focaccia, so here we are!

Ingredients for focaccia
1 3/4 cup warm water
2 tablespoons olive oil
2 teaspoons salt
1 teaspoon basil
1/2 teaspoon sugar
4 cups flour
2 1/4 teaspoons yeast (1 packet)

Add ingredients to the bread machine pan in order and run the bread machine on the dough cycle setting; it will knead and raise the dough perfectly.

I felt like making chicken sandwiches, so I cut one boneless skinless chicken breast in half lengthwise. While the dough is going, make the marinade for the chicken breast.

Marinade:
1 teaspoon each of basil, oregano, rosemary, thyme, parsley, sage, and savoury
3 cloves garlic
1/2 cup olive oil

Whir ingredients in a food processor until they reach a pesto-like consistency, then put the chicken and marinade into a plastic bag and let it set in the fridge.

Once the dough cycle is done, upend the dough pan onto a floured surface and punch the dough down (be sure to take out the bread machine paddle!). Cut the dough into two pieces and place into greased pans, then place the pans into a warm place to rise for another 20-30 minutes.

While the dough is doing its final rise, cut up some veggies to go on the sandwich and then set them aside. I used a red bell pepper, half a medium onion, and some sliced Crimini mushrooms.

Preheat the oven to 450F. Put the pans in the oven, then immediately turn the temperature down to 375F and bake the focaccia for 25-30 minutes until golden brown. Swap the pans on the racks halfway through to ensure even baking. Cool the focaccia on racks. Put the pepper, onion, and mushrooms into a baking dish with a little olive oil, salt & pepper, and bake in the oven at 450F for 15-20 minutes until slightly charred.

Place the marinated chicken breast into a baking dish or on a broiler pan and broil 5-6 minutes on each side or until juice runs clear when pierced.

Cut the focaccia into rectangles slightly larger than the chicken breast, then cut the rectangles in half lengthwise. Spread 1 tablespoon cream cheese on one half, then put the roasted veggies on top of the cream cheese and the chicken breast on top of the veggies. Cut sandwiches in half and devour!

Japanese curry rice with beef

"Kare raisu" (curry rice in Japanese) is a comfort food and staple in many Japanese diets, on par with Canada’s poutine. It is slightly different than Indian or other south Asian curry; it has kind of a sweet flavour to it which does not detract from its deliciousness one bit. Japanese curry is usually sold in these roux-paste bricks that you just add to your meat and veggies with some water, but it’s surprisingly easy to make from scratch although a little time-consuming, but it’s SO worth it! You can make this with beef, chicken, pork, lamb, or just leave out the meat entirely; it can be made vegan and/or gluten-free. This recipe makes enough for two, with leftovers if you’re lucky!

Curry seasoning:
1 1/2 tablespoons yellow curry powder
1/2 tablespoon garam masala
1 tablespoon ketchup
1 tablespoon rice vinegar
2 teaspoons honey
A squirt or two of Sriracha
Salt and pepper

Ingredients:
1 large clove garlic, minced
1 tablespoon olive oil or butter
1 medium potato, peeled and diced
1 medium/large carrot, peeled and diced
1 medium onion, cut roughly into 8ths
1/2 cup frozen peas
2 tablespoons chicken or vegetable stock concentrate
2 cups water
Meat of your choice
1/4 cup cornstarch
3 cups cooked rice

Sauté the garlic and onion in the oil for about 5 minutes, then add the potato, carrot, stock concentrate, and water to the rice cooker pot and let everything simmer for 20-30 minutes or until the potato and carrot are soft. Add the curry seasoning, meat, and frozen peas, replace the lid, and cook for another 10-15 minutes until the meat is cooked through. Add 2-3 ladles of the curry sauce into a measuring cup with the cornstarch and whisk to combine, adding more curry sauce if too thick. Stir the curry/cornstarch mixture back into the rice cooker pot and simmer 5-6 minutes until thickened. Serve the curry over the cooked rice.

You will seriously want to eat this every day.

Japanese curry rice with beef

"Kare raisu" (curry rice in Japanese) is a comfort food and staple in many Japanese diets, on par with Canada’s poutine. It is slightly different than Indian or other south Asian curry; it has kind of a sweet flavour to it which does not detract from its deliciousness one bit. Japanese curry is usually sold in these roux-paste bricks that you just add to your meat and veggies with some water, but it’s surprisingly easy to make from scratch although a little time-consuming, but it’s SO worth it! You can make this with beef, chicken, pork, lamb, or just leave out the meat entirely; it can be made vegan and/or gluten-free. This recipe makes enough for two, with leftovers if you’re lucky!

Curry seasoning:
1 1/2 tablespoons yellow curry powder
1/2 tablespoon garam masala
1 tablespoon ketchup
1 tablespoon rice vinegar
2 teaspoons honey
A squirt or two of Sriracha
Salt and pepper

Ingredients:
1 large clove garlic, minced
1 tablespoon olive oil or butter
1 medium potato, peeled and diced
1 medium/large carrot, peeled and diced
1 medium onion, cut roughly into 8ths
1/2 cup frozen peas
2 tablespoons chicken or vegetable stock concentrate
2 cups water
Meat of your choice
1/4 cup cornstarch
3 cups cooked rice

Sauté the garlic and onion in the oil for about 5 minutes, then add the potato, carrot, stock concentrate, and water to the rice cooker pot and let everything simmer for 20-30 minutes or until the potato and carrot are soft. Add the curry seasoning, meat, and frozen peas, replace the lid, and cook for another 10-15 minutes until the meat is cooked through. Add 2-3 ladles of the curry sauce into a measuring cup with the cornstarch and whisk to combine, adding more curry sauce if too thick. Stir the curry/cornstarch mixture back into the rice cooker pot and simmer 5-6 minutes until thickened. Serve the curry over the cooked rice.

You will seriously want to eat this every day.

Chicken fajitas with red peppers, onion, avocado, and cheese! This recipe makes enough for two but can easily be doubled without needing to double the seasoning.

Seasoning:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 clove minced garlic
1/4-1/2 teaspoon Sriracha sauce
2-3 tablespoons olive oil

Fajitas:
1 boneless skinless chicken breast, sliced into strips (Protip: it’s super easy to cut the chicken if it’s partially frozen)
1 bell pepper, cut into strips
1/2 medium onion, cut lengthwise into strips
6 tortillas
Shredded cheese (optional)
Avocado (optional)

Put the seasoning, oil, and chicken into the rice cooker, and turn it on. Let the chicken cook for about 10 minutes with the lid closed, only opening the lid to stir occasionally and coat the chicken with the seasoning; it should cook really fast because of the small pieces. Add the peppers and onions, stirring to combine everything, then replace the rice cooker lid. Cook everything for another 5-6 minutes; in the meantime, warm the tortillas in the microwave for about a minute or so. 

I like my fajitas with cheese and avocado, though you can put other stuff on them like lettuce, tomato, or salsa.

Chicken fajitas with red peppers, onion, avocado, and cheese! This recipe makes enough for two but can easily be doubled without needing to double the seasoning.

Seasoning:
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 clove minced garlic
1/4-1/2 teaspoon Sriracha sauce
2-3 tablespoons olive oil

Fajitas:
1 boneless skinless chicken breast, sliced into strips (Protip: it’s super easy to cut the chicken if it’s partially frozen)
1 bell pepper, cut into strips
1/2 medium onion, cut lengthwise into strips
6 tortillas
Shredded cheese (optional)
Avocado (optional)

Put the seasoning, oil, and chicken into the rice cooker, and turn it on. Let the chicken cook for about 10 minutes with the lid closed, only opening the lid to stir occasionally and coat the chicken with the seasoning; it should cook really fast because of the small pieces. Add the peppers and onions, stirring to combine everything, then replace the rice cooker lid. Cook everything for another 5-6 minutes; in the meantime, warm the tortillas in the microwave for about a minute or so.

I like my fajitas with cheese and avocado, though you can put other stuff on them like lettuce, tomato, or salsa.

Cream of Celery Soup and Scalloped Potatoes With Broccoli

I got the recipes in this month’s Halton Fresh Food Box and decided to give them a shot!

Cream of Celery Soup
1 small onion, chopped
2-3 teaspoons minced garlic
5-6 celery stalks, diced
3 or 4 small potatoes, diced
2 cups chicken broth
1 cup milk
1/2 teaspoon savoury
Salt and pepper

Sauté onion, garlic, celery, and potatoes for about 5-6 minutes, then add chicken broth, milk, savoury, salt, and pepper and simmer for 20 minutes or until potatoes are fully cooked. Purée ingredients and pour back into pot.

Scalloped Potatoes and Broccoli

1 cup broccoli, chopped small
1 large potato, thinly sliced (I use a mandoline for this)
1 shallot or small onion, diced
3 tablespoons butter
3 tablespoons flour
1 1/2 cups chicken broth
3/4 cup milk
1 1/2 cups shredded cheese

Preheat oven to 400F and grease a casserole dish. Melt butter and add the shallot or onion, cooking until soft. Add the flour and stir until combined, cooking a few minutes longer. Whisk in the chicken broth a little at a time until all lumps are dissolved, then add the milk. Bring to a slow boil until thickened. Layer half of the potatoes in the bottom of the casserole dish, then add shredded cheese, a couple ladles of sauce, half the broccoli, and another couple ladles of sauce. Add the other half of the potatoes, followed by the rest of the cheese, sauce, and broccoli. Bake for an hour and a half or until the potatoes are cooked through.

Gourmet Mac N’ Cheese!

1 3/4 cups uncooked macaroni
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon Dijon mustard
1 cup milk
1/2 tablespoon dried chives
1/2 tablespoon dried onion
1 1/2 cups shredded cheese
1 bread heel, pulverized into crumbs
1/2 teaspoon summer savoury

Cook the macaroni in salted water for about 8 minutes (it should be underdone), and then drain. While the macaroni is cooking, start the cheese sauce. Melt the butter and then add the flour, stirring until the flour is completely combined with the butter. Saute for about a minute or two, then whisk in the mustard, milk, and the dried chives and onion. Heat until thickened, stirring constantly. Add 1 cup of the cheese, and stir until melted and smooth. Add the drained macaroni, mix well, evenly sprinkle the last 1/2 cup of cheese, breadcrumbs, and savoury on top, then bake at 375F for 30 minutes!

Gourmet Mac N’ Cheese!

1 3/4 cups uncooked macaroni
1 tablespoon butter
1 tablespoon flour
1/2 teaspoon Dijon mustard
1 cup milk
1/2 tablespoon dried chives
1/2 tablespoon dried onion
1 1/2 cups shredded cheese
1 bread heel, pulverized into crumbs
1/2 teaspoon summer savoury

Cook the macaroni in salted water for about 8 minutes (it should be underdone), and then drain. While the macaroni is cooking, start the cheese sauce. Melt the butter and then add the flour, stirring until the flour is completely combined with the butter. Saute for about a minute or two, then whisk in the mustard, milk, and the dried chives and onion. Heat until thickened, stirring constantly. Add 1 cup of the cheese, and stir until melted and smooth. Add the drained macaroni, mix well, evenly sprinkle the last 1/2 cup of cheese, breadcrumbs, and savoury on top, then bake at 375F for 30 minutes!

Baked ginger chicken and veggies, with rice and bread!

We went to Costco the other day and dropped a couple Bordens on a ton of food so I could try preparing a bunch of freezer meals ahead of time. This is one of those.

For 4:

4 boneless skinless chicken thighs
1 1/2 cups celery chopped into 2 cm lengths
1 cup sliced mushrooms
1 cup sliced baby carrots
1 cup broccoli florets
2 tablespoons chicken stock concentrate
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
A squirt or two of Sriracha

Put everything but the rice into a casserole dish with a lid, and put it in the oven at 375F for an hour or so. I did mine directly from frozen, so I cooked it at 450F for an hour and a half. When there is approximately 20-30 minutes left, start the rice in the rice cooker. Everything should finish cooking around the same time! Serve with or without bread.