The Adventures of Lady Kitchenless

Wherein Lord and Lady Kitchenless Visit Newfoundland

Lord Kitchenless hails from the beautiful city of St. John’s, Newfoundland, where food culture pretty much revolves around beer, a paint-stripping liquor called Screech, and “fee an’ chee” (fish and chips for you non-Newfies). I love visiting Lord Kitchenless’ parents for Christmas, because their kitchen is ENORMOUS, and I can cook so much more than I do at home! 

Our first stop upon reaching The Rock is to go hit up The Duke of Duckworth for a pint of local brew (Quidi Vidi Brewery rocks!) and some of their delicious fee an’ chee, smothered in savoury dressing and gravy.

I grew up in Oregon, which has a large migrant Hispanic population, so naturally I know how to make a few Mexican dishes including Huevos Rancheros, which in its simplest form is just fried eggs on a crisp flour tortilla, covered in salsa and garnished with avocado. I’ve discovered, to my chagrin, that it’s nearly impossible to fry eggs in a rice cooker (unless they’re scrambled first).

On New Years Eve, the entire family had plans and left Lord Kitchenless and I to our own devices, with full reign of the kitchen. So naturally, I decided to make a huge, incredibly special dinner and dessert. We got some massive steaks from Costco, which I seared then pan-grilled and smothered in sauteed mushrooms. I also made some sauteed vegetables as well as white cheddar scalloped potatoes.

For dessert, I didn’t want to make something huge since we were heading back to Toronto and Lord Kitchenless’ sister and her partner were going back to Norway, so I decided to make individual Walnut-Raspberry Tortes! 

Thai Ginger-Lime-Chili Pork Kebabs
I just sorta came up with this one night and it turned out pretty good!

Ingredients:
2 thick-cut boneless pork loin chops, cut into large chunks
1/2 a large onion, cut into large chunks
Whole mushrooms
Bell peppers (any colour), cut into chunks
Small tomatoes

Marinade:
Several stalks of lemongrass, cut into smallish pieces
3 tablespoons lime juice
1 tablespoon sesame oil
2 teaspoons minced ginger
2 teaspoons garlic
Sriracha and salt to taste

Glaze:
3 tablespoons lime juice
2 teaspoons minced ginger
2 teaspoons honey
2 teaspoons soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon Sriracha

Combine the marinade ingredients in a plastic zip-close bag and add the pork. Press as much of the air out of the bag, zip it closed, and then squish everything around so everything is combined, and marinate the pork in the fridge for at least 30 minutes. If using bamboo skewers, make sure to put them in water at this time as well for about 20 minutes before sticking them through things, otherwise they’ll catch fire in the oven. Put your meat & veg on the skewers in any arrangement you like, and broil them on a cookie sheet lined with foil. Baste the kebabs with the glaze every 5 minutes and turn them after two bastes. They’ll be done perfectly after the second baste on the second side. Serve with rice!

Thai Ginger-Lime-Chili Pork Kebabs

I just sorta came up with this one night and it turned out pretty good!



Ingredients:

2 thick-cut boneless pork loin chops, cut into large chunks

1/2 a large onion, cut into large chunks

Whole mushrooms

Bell peppers (any colour), cut into chunks

Small tomatoes



Marinade:

Several stalks of lemongrass, cut into smallish pieces

3 tablespoons lime juice

1 tablespoon sesame oil

2 teaspoons minced ginger

2 teaspoons garlic

Sriracha and salt to taste



Glaze:

3 tablespoons lime juice

2 teaspoons minced ginger

2 teaspoons honey

2 teaspoons soy sauce

1 teaspoon rice vinegar

1 teaspoon sesame oil

1/2 teaspoon Sriracha



Combine the marinade ingredients in a plastic zip-close bag and add the pork. Press as much of the air out of the bag, zip it closed, and then squish everything around so everything is combined, and marinate the pork in the fridge for at least 30 minutes. If using bamboo skewers, make sure to put them in water at this time as well for about 20 minutes before sticking them through things, otherwise they’ll catch fire in the oven. Put your meat & veg on the skewers in any arrangement you like, and broil them on a cookie sheet lined with foil. Baste the kebabs with the glaze every 5 minutes and turn them after two bastes. They’ll be done perfectly after the second baste on the second side. Serve with rice!

I figured I would post a dessert this time around! This is a rich sour cream apple cake with a crumbly crust, baked in our countertop oven.
I modified the recipe from the one found here, leaving out the nuts and scaling it down to fit into four ramekins.

I figured I would post a dessert this time around! This is a rich sour cream apple cake with a crumbly crust, baked in our countertop oven.

I modified the recipe from the one found here, leaving out the nuts and scaling it down to fit into four ramekins.

One of our favourite restaurants has really good Turkish-style red lentil soup (known as “Kirmizi Mercimek Çorbasi” in Turkish). I wanted to see if I could make it at home, so I started looking up recipes online! There are a lot of recipes out there, and no two lentil soups are the same. I picked what sounded good out of about 4 different recipes and scaled it down so I could make it all in a humble $10 rice cooker, and it turned out fantastic!
If you are vegan or vegetarian, you can substitute vegetable stock for the chicken stock and it will still turn out savoury and delicious. This is a low-fat, high-protein soup, perfect for a cold winter day, and the lemon juice garnish will have you begging for more. It is a hearty meal when served with pita bread, naan, or your favourite flatbread. This soup can also be made wheat/gluten-free by omitting the flour.
Ingredients:
1 cup red lentils, rinsed and picked over
2 tablespoons butter or oil
2 tablespoons flour
1 small/medium onion, diced finely
1 small potato (around the size of a tennis ball), diced finely
1 medium carrot, diced finely
1 teaspoon minced garlic
2 tablespoons chicken stock concentrate
6 cups water
Salt, pepper, lemon juice, and paprika to taste

Melt the butter in a pot and then add the garlic and flour, cooking for a minute or two. Add the onion, carrot, and potato, and saute for a few minutes, then add the chicken stock concentrate, lentils, and water. Cover the pot and let everything simmer for about 20-30 minutes, or until the lentils are falling apart. Add the salt and pepper to taste.
Using an immersion blender, regular blender, or food processor, puree the soup until it reaches a smooth, creamy texture. Garnish with a sprinkle of paprika and a few squirts of lemon juice.

One of our favourite restaurants has really good Turkish-style red lentil soup (known as “Kirmizi Mercimek Çorbasi” in Turkish). I wanted to see if I could make it at home, so I started looking up recipes online! There are a lot of recipes out there, and no two lentil soups are the same. I picked what sounded good out of about 4 different recipes and scaled it down so I could make it all in a humble $10 rice cooker, and it turned out fantastic!

If you are vegan or vegetarian, you can substitute vegetable stock for the chicken stock and it will still turn out savoury and delicious. This is a low-fat, high-protein soup, perfect for a cold winter day, and the lemon juice garnish will have you begging for more. It is a hearty meal when served with pita bread, naan, or your favourite flatbread. This soup can also be made wheat/gluten-free by omitting the flour.

Ingredients:

1 cup red lentils, rinsed and picked over

2 tablespoons butter or oil

2 tablespoons flour

1 small/medium onion, diced finely

1 small potato (around the size of a tennis ball), diced finely

1 medium carrot, diced finely

1 teaspoon minced garlic

2 tablespoons chicken stock concentrate

6 cups water

Salt, pepper, lemon juice, and paprika to taste

Melt the butter in a pot and then add the garlic and flour, cooking for a minute or two. Add the onion, carrot, and potato, and saute for a few minutes, then add the chicken stock concentrate, lentils, and water. Cover the pot and let everything simmer for about 20-30 minutes, or until the lentils are falling apart. Add the salt and pepper to taste.

Using an immersion blender, regular blender, or food processor, puree the soup until it reaches a smooth, creamy texture. Garnish with a sprinkle of paprika and a few squirts of lemon juice.

Rice cooker curry beef & vegetables! This is a recipe I threw together with what I had on hand.
Ingredients:1 beef steak (8-12 oz. or so), diced
2 medium-sized carrots, diced
1/2 large onion, diced
1 tsp minced garlic
1 small potato (approximately tennis-ball sized), diced
1 tsp curry powder
1 tsp garam masala
1/2 tablespoon cornstarch mixed in 1/2 cup water
Sriracha, salt & pepper to taste
Instructions:
Saute onion, garlic, carrots, and potatoes in 1 tablespoon olive oil for approximately 10 minutes (until potatoes and carrots are nearly cooked through), then add diced steak and spices, sauteeing until steak is cooked through. Add the cornstarch/water mixture and simmer until thickened, stirring constantly. Serve over basmati rice!

Rice cooker curry beef & vegetables! This is a recipe I threw together with what I had on hand.

Ingredients:
1 beef steak (8-12 oz. or so), diced

2 medium-sized carrots, diced

1/2 large onion, diced

1 tsp minced garlic

1 small potato (approximately tennis-ball sized), diced

1 tsp curry powder

1 tsp garam masala

1/2 tablespoon cornstarch mixed in 1/2 cup water

Sriracha, salt & pepper to taste

Instructions:

Saute onion, garlic, carrots, and potatoes in 1 tablespoon olive oil for approximately 10 minutes (until potatoes and carrots are nearly cooked through), then add diced steak and spices, sauteeing until steak is cooked through. Add the cornstarch/water mixture and simmer until thickened, stirring constantly. Serve over basmati rice!

This is paella made in our rice cooker. I made it based on a few different recipes I found around the web, but the ingredients and directions are as follows:
Ingredients:
2 boneless, skinless chicken thighs, cut into pieces
2 cups rice
1/2 onion, diced
1 sweet chorizo, diced
2 tablespoons sliced olives (or 7-8 whole black olives)
1-2 small tomatoes, diced
1/2 cup frozen mixed vegetables
1 tsp minced garlic
1 tsp paprika
1 tsp black pepper
1/2 tsp turmeric (or a few saffron threads but they’re ridiculously expensive)
1/2 cup frozen seafood mix (calamari, shrimp, mussels, scallops)
2 cups chicken stock
Instructions:
Put about 1 tablespoon of olive oil in the rice cooker pot and saute the onion and garlic for a couple minutes, then add the chicken and chorizo, stirring so that they don’t stick to the pot. Add the rice, tomatoes, frozen veg, olives, chicken stock, frozen seafood, and spices, and simmer 15-20 minutes until done.

This is paella made in our rice cooker. I made it based on a few different recipes I found around the web, but the ingredients and directions are as follows:

Ingredients:

2 boneless, skinless chicken thighs, cut into pieces

2 cups rice

1/2 onion, diced

1 sweet chorizo, diced

2 tablespoons sliced olives (or 7-8 whole black olives)

1-2 small tomatoes, diced

1/2 cup frozen mixed vegetables

1 tsp minced garlic

1 tsp paprika

1 tsp black pepper

1/2 tsp turmeric (or a few saffron threads but they’re ridiculously expensive)

1/2 cup frozen seafood mix (calamari, shrimp, mussels, scallops)

2 cups chicken stock

Instructions:

Put about 1 tablespoon of olive oil in the rice cooker pot and saute the onion and garlic for a couple minutes, then add the chicken and chorizo, stirring so that they don’t stick to the pot. Add the rice, tomatoes, frozen veg, olives, chicken stock, frozen seafood, and spices, and simmer 15-20 minutes until done.

Laksa is a traditional Malaysian curry soup with a delicate yet decadent coconut milk base. I originally found this recipe in the Stone Soup Cookbook (which I love dearly - SO many delicious recipes in there with just five ingredients or less!), and altered it slightly for our taste and the ingredients we had on hand; we used instant udon noodles and added chicken and mushrooms, cooked it all in a humble $10 rice cooker, and it turned out fantastic! This is one of the first recipes we ever tried making in a rice cooker.

Ingredients:
2 T red curry paste
1 T sesame oil
1/2 cup frozen mixed veggies
1 small onion, cut into strips
1 t minced garlic
1 t minced ginger
2 boneless, skinless chicken thighs, cut into bite size pieces (you can use tofu, beef, pork, shrimp, or just add more veggies!)
1/2 package fresh miki noodles or Singapore noodles, or 1 square of prepackaged instant udon noodles
1 can coconut milk
1 cup boiling water
1 bunch fresh basil

Heat your pan or rice cooker, add the sesame oil, stir the red curry paste into the sesame oil, then add the garlic and ginger, sauteeing until fragrant. Add the meat and frozen veggies and cook until meat is no longer pink. Add the coconut milk, boiling water, and noodles, and simmer until the noodles are cooked. Garnish with fresh basil.

Laksa is a traditional Malaysian curry soup with a delicate yet decadent coconut milk base. I originally found this recipe in the Stone Soup Cookbook (which I love dearly - SO many delicious recipes in there with just five ingredients or less!), and altered it slightly for our taste and the ingredients we had on hand; we used instant udon noodles and added chicken and mushrooms, cooked it all in a humble $10 rice cooker, and it turned out fantastic! This is one of the first recipes we ever tried making in a rice cooker.


Ingredients:

2 T red curry paste

1 T sesame oil

1/2 cup frozen mixed veggies

1 small onion, cut into strips

1 t minced garlic

1 t minced ginger

2 boneless, skinless chicken thighs, cut into bite size pieces (you can use tofu, beef, pork, shrimp, or just add more veggies!)

1/2 package fresh miki noodles or Singapore noodles, or 1 square of prepackaged instant udon noodles

1 can coconut milk

1 cup boiling water

1 bunch fresh basil


Heat your pan or rice cooker, add the sesame oil, stir the red curry paste into the sesame oil, then add the garlic and ginger, sauteeing until fragrant. Add the meat and frozen veggies and cook until meat is no longer pink. Add the coconut milk, boiling water, and noodles, and simmer until the noodles are cooked. Garnish with fresh basil.