Vegetable Tempura

I was a brave brave soul tonight. You would be proud of me if you really knew how scared I am of cooking with grease. I should take that back. I am not afraid of grease when it’s in a deep fryer. I had to get rid of my deep fryer because it was so old (they don’t even make them that big anymore). I haven’t wanted to go and buy a new one just yet so I have had to fry the old fashioned way- the way that has me shaking in my boots hovered over the stove with one hand on the lid and the other on a sack of flour. Tonight I used a lot more oil than I did with the hush puppys (still wondering about the correct spelling of this word.) I have been a sushi craving fool lately. I made the tempura as a way to sort of put a stop to my cravings. I am trying so hard to behave and stick to my budget.

I found this great tempura recipe. I didn’t have to buy anything fancy to make it. I already had everything I needed to get going. So here is the recipe.

Tempura Batter recipe:
Recipe adapted from http://japanesefood.about.com/od/tempura/r/tempurabatter.htm



Ingredients:
  • 1 large egg
  • 1 cup cold water 
  • 1 cup  flour
Preparation:
In a bowl beat your egg and add your ice water. If you get water from the sink, let it sit in the freezer for a while. All of the ingredients need to be very cold. Mix lightly while adding  sifted flour. Do not overmix. 
Makes 4 servings
I watched a few videos online so I could make sure that I knew what I was doing. I also wanted to see some of the different recipes being used. After watching a video or two about making the batter for the tempura I did one thing different from the recipe’s instructions. I put my flour in the freezer while I chopped up my veggies and got everything ready. I learned that everything needs to be really cold- that’s what makes it different than just frying the good old southern way. I also learned that when you mix everything together you shouldn’t try to get all of the lumps out of the batter. 

I hope you can see there are still lumps in my batter. This recipe allowed me to cook just about all of my veggies. 


I used one sweet potato, two squash and one zucchini. Also, in case you didn’t know (because I didn’t, I had to look it up) peel the skin off of the veggies first. 


I was really happy with the end result even though it took a ton of courage to continue to make the whole batch of veggies. I am so glad I did it and it was well worth every second of panic I experienced. I guess at some point I am going to become completely comfortable with a pot of grease… I am just not there,  yet. I didn’t make the traditional sauce that you dip it in- I just used Soy because that is what I use in the restaurants anyway 🙂 I served this with PW’s spicy shrimp

Turn up the heat! It’s time to make a summer stir- fry

This was so easy to make and such a wonderful change from all the hearty meat filled meals we have been having lately. I read through this recipe and knew immediately I was going to make it. I didn’t anticipate changing so many things. I ended up with a totally different meal then I originally intended to make.

I used all the same ingredients she used. I had roasted corn sitting in my fridge left over from our Fourth of July meal- so this meal was just meant to be.  We had PW (Pioneer Woman) brisket, roasted corn and water melon. I didn’t take any pictures of the brisket but boy was it good. It wasn’t one of those dry briskets that you need to add sauce to. It was so juicy and full of flavor.  Here is the link to the Brisket.

Summer Stir- Fry

I started reading through how to cook the shrimp and knew in the end it would not be what I wanted. I found her spicy shrimp recipe and cooked my shrimp separate from the veggies using that recipe. I followed her summer stir- fry recipe for the veggies, cooked my spicy shrimp and… I made a pot of rice. There is no way the man in the house would have just eaten the veggies and shrimp. He needed a little more substance to his meal. When the veggies and shrimp were done, I threw them all together in the same pan and let the juices and sauce from the spicy shrimp cook with the veggies.

Spicy Shrimp

I then plated the rice, threw my stir-fry over the rice, added a dash or two of soy sauce and some cayenne pepper.  The picture below does not have the soy and cayenne added to it.  People, this meal was mouth watering! Really. Because I added all that heat 🙂 I don’t like shrimp unless it’s spicy and this was just too perfect! Loved the PW inspired creation. The man loved it too. It was his idea to throw in the cayenne and I am so glad he suggested it.