- I keep a well-stocked pantry because I hate having to go shopping whenever I want to make something
- I often find shortcuts to get the finished product I want. (Mind you, there are days when I am in the mood to be in the kitchen for hours and make everything from scratch; after 8 hours on my feet at work, weeknights just don't fall into that category.)
- I cook based on my cravings. Which are very erratic and, quite frankly, don't make much sense half the time.
- I improvise in recipes ALL the time. Sometimes because recipes call for ingredients not available in my area, but mostly because I don't want to go out just for that one thing.
- I never make anything the same way twice; again, what's in the pantry/fridge goes into the dish.
Last week after a particularly tiring day at work, I drove home with onion rings on the brain. I seriously contemplated driving through a fast food place just to pick some up, but guilt (and frugality) dismissed the idea. After all, I had huge onions at home (described as jumbo at the grocery store, they're pretty colossal) and could easily make my own. Once I walked through the door and sat on the couch however, preparing onion rings seemed like the most daunting task ever. I'd have to soak them in buttermilk (which I would have to make by souring milk with vinegar; I can't find buttermilk here) then prepare the batter, coat them and fry them up.
OK, so it really doesn't sound so bad when I say it now... but at the time it was just too much. :|
Then, a beacon of hope. The packages of instant buttermilk pancake mix that I have on the top self of my pantry caught my eye. Buttermilk.. batter.. who says they could only be used for hurried breakfasts on weekday mornings?
So yes, beer-battered onion rings are great. But I was making pancake-battered onion rings.
|First I sliced up the onion into rings, separated them, and dusted them with flour. I use whole wheat flour at home.|
|I mixed the packet of instant pancake mix with water until it was combined but thicker than the typical pancake batter. I added a touch of paprika and salt to balance out the sweetness of the batter.|
|Deep fried the coated onion rings.|
|Drained the onion rings on paper towels, and sprinkled with a little sea salt. (Some look a bit burnt, but it's the picture. I'm still working on my food photography 'skills')|