My Culinary Adventures: Seasoned Hashbrowns

I am pretty sure they could have come out better.  Next time I would use a ton less oil, and slice them much much thinner.  If you look at the picture on the recipe link, you'll see that mine turned out completely different. They did taste good though!!

Recipe
Copied from Allrecipes.com

Ingredients
2 medium russet potatoes, shredded
1/2 medium onion, finely chopped
1/4 cup all-purpose flour
1 cup oil for frying, or as needed
Salt and pepper to taste

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. 
2. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
3. Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. 
4. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. 
5. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
6. Remove from pan, and drain on paper towels. 
7. Season with salt and pepper and serve immediately.

My Culinary Adventures: Egg in Toast

Something quick and easy!

Looks somewhat like a heart, doesn't it?

Recipe
Adapted from Allrecipes.com

Ingredients

Vegetable Oil or Butter to coat pan

1 Slice Whole Wheat Bread

1 Egg

Salt and pepper to taste

1. Heat oil or melt butter in pan on medium heat
2. Cut a hole in the center of the bread and place in the pan
3. After toasting one side, flip and crack the egg into the hole
4. Season with salt and pepper if wanted
5. Cook until egg is mostly done
6. Flip again and cook until egg is finished on both sides

My Culinary Adventures: Roasted Garlic-Basil Tomatoes, Brown Rice, and PB Veggies!

I'm always looking for new ways to use up the basil I have growing in my backyard, and I needed to figure out some new way to cook vegetables to accompany the brown rice I have.  Brown rice is pretty expensive compared to white rice here, but I thought I'd buy it to see how much a bag could make and it turns out it can make a fair amount.  I think my taste buds are more accustomed to white rice though, so I may just stick to that since it's also readily available in my town.  The brown rice recipe isn't included since the package will most likely have the preparation method on it.  The vegetables were a spontaneous recipe and turned out great!  I had my site-mate over to eat dinner since I had made a lot, and my camera wasn't working when I wanted to take a picture... but finally as he started eating it worked!  I quickly ran to him and said, "Put your plate down!!" so the picture below is a meal somewhat eaten, hence the fork.  Finally received feedback on my cooking too from him: "It's SO GOOD!!"

Recipe - Roasted Garlic-Basil Tomatoes
Copied from Allrecipes.com

Ingredients
4 roma (plum) tomatoes, halved
6 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. 
3. Insert the whole cloves of garlic in between the tomatoes. 
4. Brush olive oil over the top and sprinkle with basil. 
5. Season with salt and pepper.
6. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. 
7. Serve while hot.

Recipe - Steamed Vegetables in Orange Juice/Peanut Butter Sauce
Original Recipe


Ingredients (Quantities depend on how much you are making.. use your best judgment)
Steamed broccoli and carrots with balsamic vinegar & soy sauce dressing
Onions, diced
Fresh ginger root, minced
Fresh squeezed orange juice
Peanut butter (I used crunchy but I don't think it matters)

1. Steam the broccoli and carrots, and make the balsamic vinegar and soy sauce dressing in a pot as found in this blog, but with the following changes:
• Instead of butter, use olive oil
• In addition to the garlic, fry onions and ginger until onions are translucent
2. Toss the vegetables with the sauce, and add fresh squeezed orange juice and peanut butter and combine well.