Pan-Fried Perch

I’m back! I took a break for finals, some “me” time, and orientation week. I did a lot of writing the last month and needed a break in my personal time.

A lot happened during this time, but I think the highlight was the AcroYoga workshop that I attended. I attended my first beginners AcroYoga workshop back in January and have been attending the bi-weekly classes over the summer. I was super excited when I got the opportunity to attend an intermediate workshop! The focus of the workshop was Star Pose, and we learned a lot of poses that lead up to it, including: stag, candlestick, folded leaf, and a few others.

For me, the most exciting part of the workshop was right at the moment this photo was snapped! (Thanks for capturing the moment Leena!) There, in the green tank top, is my FIRST EVER ever handstand.

Acro-Yoga Hanstand! Photo Credit to Super-Amazing Yoga Instructor Leena Miller -Cressman (http://instagram.com/p/dOBTerMKgY)

Handstands, unassisted, still freak me out a bit a lot. However, I’ve made a point of practicing them with my AcroYoga friends. They’re becoming less intimidating, and I’m more confident. Having spotters around makes the idea of falling much less scary as well.

The weekend after the workshop, I visited my Nana for dinner. I made some pan-fried perch fillets. She made the side dishes: long grain rice and yellow beans (her favourite vegetable).

Pan-Fried Perch

Ingredients

  • 2 pounds perch fillets  – approximate cost $20.00
  • 1 1/2 cups flour  – approximate cost $0.40
  • 2 tablespoons paprika  – approximate cost $0.25
  • 1 tablespoon baking powder  – approximate cost $0.20
  • 1 tablespoon sea salt  – approximate cost $0.10
  • 1 teaspoon black pepper  – approximate cost $0.10
  • Oil for frying (I used canola oil)  – approximate cost $1.00

Method

  1. Combine flour, paprika, baking powder, sea salt, and pepper in a large freezer-sized zipper bag.
  2. Shake well to mix ingredients.
  3. Add 2-3 perch fillets to the flour mix.
  4. Seal and shake until fish is well-coated with the flour mixture.
  5. Set fish on a plate.
  6. Repeat steps 3-5 until all of the fish fillets are coated with the flour mixture.
  7. Preheat a frying pan adding about 1/4 inch oil in the bottom of the pan.
  8. Fry perch fillets — a few at a time so as not to overcrowd the pan — until golden.
  9. Flip and continue to fry until the other side turns a golden colour.
  10. Remove to a plate with paper towels (they will soak up any excess oil).
  11. Repeat steps 8-10 until all of the fish is cooked.
  12. Serve with your favourite side dishes and enjoy!

Makes 6 servings (approximate cost: $3.68 per serving).

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Guest Post: Best Waffles for Independence Day

Tomorrow, my friends south of the border will be celebrating Independence Day. More often, I hear it referred to as the 4th of July. Between school, work, hobbies (yes, I find time for that on occasion), and having just celebrated Canada Day over the weekend, I just haven’t had time to prepare a blog post celebrating Bryan’s country’s holiday.

Instead, today I have a blog poster here to help me celebrate!  I learned quite a bit of history from David’s article and hope you will too!

How will we celebrate? I think Bryan and I may need to make some waffles (topped with blueberries and fresh Ontario strawberries) now that I’ve got a new recipe on hand. Red, White, and Blue waffles!

Welcome and take it away David!


Author Bio: This is a guest post by David J. from Fridge Freezer Direct, UK’s premier commercial refrigeration and catering equipment specialist. For more information you can visit www.fridgefreezerdirect.co.uk.

Best Waffles for Independence Day

Independence Day – commonly called “The 4th of July” – is a proud day for the United States. It’s a day when we can celebrate our independence and really take pride in this beautiful country we live in. We generally mark this occasion in a number of different ways, and if you’re looking for a way to celebrate this great day, then we can help you!

The key is to do something truly American. After all, being American is what the 4th of July is all about! However, it doesn’t have to be a big grand gesture then enables you to mark this magnificent date; there are many small ways in which you can showcase your patriotism.

One possible way is through waffles. Thomas Jefferson returned from France in 1789 and he brought back a waffle iron. Since that day, we Americans have loved waffles, and so, what better way to celebrate than by making the perfect American style waffle?

Image courtesy of Grant Cochrane / FreeDigitalPhotos.net

Image courtesy of Grant Cochrane / FreeDigitalPhotos.net

So if you want to mark Independence Day with a whole heap of waffles, you first need to grab the following ingredients.

Waffles

Ingredients

  • 2 cups plain flour
  • 4 tsp. baking powder
  • 2 tbsp. white sugar
  • 1 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 ½ cups warm milk
  • 1/3 cup melted butter

Once you’ve got these ingredients in stock, follow our easy guide to turn these ingredients into delicious American style waffles.

Method

1) Turn on your waffle iron.
2) Get yourself a big mixing bowl.
3) Mix the flour, salt, baking powder and sugar together.
4) Beat the eggs in a separate bowl.
5) Stir the milk, butter, and vanilla extract into the eggs.
6) Pour the liquid mixture into the bowl containing the dry mixture
7) Beat the batter until it develops a smooth consistency.
8) Ladle the batter into the waffle iron.
9) Cook until the waffle looks done (golden and crispy).
10) Garnish with whatever toppings you like; for example, fruit, syrup, chocolate, or candy.
11) Repeat the process until everyone’s full!
12) Sing the national anthem.

It’s as easy as that! Enjoy your 4th July and some delicious waffles!

Improv Challenge: Cinnamon and Sugar (Strawberry Cobbler)

Once again I find myself thinking… it’s been way too long since I’ve posted on my blog! Last post, I had just made it through the exam season. Since then, I’ve been quite busy as usual.

I took a short vacation to visit one of my very best friends and her family in Northern Ontario. I spent 3 wonderful days visiting and relaxing. The time out of the city was much needed.

Waterfall in South River

Waterfall in South River

We made a day-trip to Pickerel River where H’s aunt and uncle own a lovely cottage. It had been about 10 years since my last visit. As children, we visited for a week most summers, not a whole lot has changed (except they finished building the house). We even fit in a short kayaking trip! I wish I had been brave enough to bring my camera along, the was a waterfall down the river that was still frozen.

Pickerel River

Pickerel River

A beaver swimming in the Pickerel River

A beaver swimming in the Pickerel River

I have to admit I didn’t really want to come home. Don’t get me wrong, I missed Bryan and Loki. And I was looking forward to starting my summer classes. But a full week away would have been nice. 🙂

I’m excited to once again be participating in the Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! This month, the challenge ingredients are cinnamon and sugar. So far, I’ve shared:

This month, my dish is inspired by my trip up north. When we visited Pickerel River, H’s mom made a lovely peach cobbler that we took along for dessert. For the challenge, I made a Strawberry Cobbler!

Strawberry Cobbler

Inspired by S’s Peach Cobbler

Ingredients

Fruit Filling

  • 1/2 cup brown sugar – approximate cost $0.25
  • 1 tablespoon cornstarch – approximate cost $0.10
  • 1 cup COLD water
  • 3 tablespoons lemon juice – approximate cost $0.20
  • 3 cups sliced strawberries – approximate cost $2.00
  • 2 teaspoons cinnamon – approximate cost $0.10

Topping

  • 1 cup flour – approximate cost $0.40
  • 1 tablespoon cane sugar – approximate cost $0.10
  • 1 1/2 teaspoons baking powder – approximate cost $0.10
  • 1/2 teaspoon sea salt – approximate cost $0.05
  • 1/2 cup whole milk – approximate cost $0.50
  • 1/4 cup water
  • 3 tablespoons butter, divided into 6 – approximate cost $0.30

Method

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Prepare the fruit filling.
    1. Combine the cornstarch and cold water in a cup.
    2. Mix well.
    3. Add cornstarch mixture and brown sugar to a sauce pot.
    4. Cook over medium heat until thickened and sugar is dissolved.
    5. Remove from heat.
    6. Add lemon juice.
    7. Add strawberries.
    8. Pour into a 9×13 baking dish.
    9. Sprinkle with cinnamon.
  3. Prepare the topping.
    1. Combine flour, cane sugar, baking powder, and sea salt in a large mixing bowl.
    2. Add milk, stirring constantly.
    3. Add water, stirring until well-mixed (no dry flour).
  4. Spoon the topping over the fruit (leaving it in dumpling shapes).
  5. Dot each dumpling with butter.
  6. Bake the cobbler for about 25 minutes (or until topping is cooked through and golden brown).
  7. Cool slightly.
  8. Serve warm and enjoy!

Makes 6 servings (approximate cost: $0.60 per serving).



Improv Challenge: Zucchini and Brown Sugar

I’m excited to be participating in another Improv Challenge hosted by Kristen from Frugal Antics of a Harried Homemaker! Each month I strive to come up with something a bit more exciting or creative than the last. So far, I’ve shared:

This month, the challenge ingredients are zucchini and brown sugar.

My recipe this month isn’t exactly creative. Instead, I opted for something much more sentimental… my Nana’s Zucchini Bread recipe (with a slight modification). The original recipe calls for white sugar, I’ve substituted brown sugar for the purpose of the challenge, and it worked out great!

Nana’s not sure where the recipe comes from anymore. She thinks she might have got it from one of her sisters, who possibly got it from my Great Grandmother. Either way, it’s been in the family for a while and I enjoyed many many pieces of zucchini bread as a child, especially in the fall when Nana picked the zucchini fresh from the garden.

Growing up, I thought zucchini bread was one of the healthiest treats. Why? Because it’s got vegetable pieces in it. Therefore, it must be healthy. Right? I was a bit surprised going through the recipe when I saw how much sugar it calls for. Not exactly healthy. It won’t kill you to enjoy the bread once in a while either though. Just something I will likely choose to enjoy in moderation instead of abundance, like I did as a child.

I’ll likely experiment with making a healthier version of the recipe at some point. Substituting the white flour for whole wheat, or maybe a gluten-free flour. Try cutting out some of the sugar. But that’s for another day when I’m not scrambling to make something delicious for the Improv Challenge.

Excuse me while I got enjoy some fresh from the oven zucchini bread for breakfast. I just baked it this morning!

Nana’s Zucchini Bread

Ingredients

  • 3 eggs – approximate cost $0.60
  • 2 cups white sugar (I used brown sugar for the purpose of the Improv Challenge) – approximate cost $0.75
  • 2 1/2 cups grated zucchini, skin included – approximate cost $1.25
  • 1 cup oil (I used canola oil) – approximate cost $0.40
  • 3 teaspoons vanilla – approximate cost $0.30
  • 3 cups flour – approximate cost $1.50
  • 1/4 teaspoon baking powder – approximate cost $0.05
  • 2 teaspoons baking soda – approximate cost $0.10
  • 1 1/2 teaspoons nutmeg – approximate cost $0.25
  • 2 teaspoons salt – approximate cost $0.10
  • 3 teaspoons cinnamon – approximate cost $0.30
  • 1 cup walnuts – approximate cost $1.00

Method

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Combine the eggs, sugar, oil, vanilla, and grated zucchini in a mixing bowl.
  3. Mix until well combined and set aside.
  4. Combine the flour, baking powder, baking soda, nutmeg, salt, cinnamon, and walnuts in a large mixing bowl.
  5. Mix until well combined.
  6. Pour the wet ingredients into the dry ingredients and mix until well combined.
  7. Pour the bread mixture into two (greased) loaf pans.
  8. Bake for 1 hour (or until a toothpick inserted into the center of the bread comes out clean).
  9. Allow to cool before serving.

Makes 2 loaves, about 16 slices (approximate cost: $3.30 per loaf or $0.41 per slice).


Day 31: Recipe

My former roommate’s recipe for mini muffins which we referred to as “mufflings.” She made me a recipe box a while back and this is one of the recipes she included. It’s one of Bryan’s favourites. They’re very very tasty and easy to prepare, even if you’re not that great at baking.

Mufflings

Ingredients

  • 1 1/2 cups all purpose flour – approximate cost $1.00
  • 1/2 cup sugar – approximate cost $0.50
  • 3 teaspoons baking powder – approximate cost $0.10
  • 1 cup milk – approximate cost $0.75
  • 1/3 cup salted butter, melted – approximate cost $0.50
  • 1 egg – approximate cost $0.40
  • 1/2 cup chocolate chips – approximate cost $0.50
  • 1/2 cup defrosted frozen berries – approximate cost $0.50
  • 1 teaspoon vanilla extract – approximate cost $0.10
  • 12 muffin cups – approximate cost $0.50

Method

  1. Preheat over to 375 degrees Fahrenheit.
  2. Mix flour, sugar, and baking powder in a large mixing bowl.
  3. Mix in the chocolate chips.
  4. In a separate bowl, mix the egg, milk, and butter
  5. Stir the liquid mixture into the dry mixture (don’t beat)
  6. Bake for 20 minutes.

Makes 12 mufflings (approximate cost: $0.40 per muffling).

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