Fried Jelly Sandwiches

My sweet, loving roommate often likes to accuse me of remembering her childhood better than she does. I do--mostly because some of what I remember is what she wouldn't. Miss B had a few semi-sibling inspired accidents as a kid. Once while Nathan or I were supposed to be watching her, she grabbed Mom's curling iron and burned her poor little hand to nearly a crisp. The weekend after, we visited friends of my parents (whose name for the life of me I cannot remember). That trip included a visit to the local dump to watch the local bears dine, multiple walks in the woods (which you don't get a lot of in the Midwest--B's first comment on my first apartment here in Chapel Hill? "It is like living at camp!"), and an explosion of delicate flavor on my tongue as I tasted these amazing creations for the first time.

Years later, in my second year at girls' camp, one of the extra goals to pass off was "bring a recipe and prepare it." Being the overachiever that I was, I decided to bring this delicious recipe. Yep, in a cast iron skillet, I deep fried jelly sandwiches. They were such a hit, that the next two years, the other girls in my year begged that I make them again--and I did.

Ruth's Birthday Jubilee has been happening now for a few years. If you know Ruth, one of her favorite events is the North Carolina State Fair. The girl could give tours of the best food places at the fair with a map of what order to eat them in (deep fried Oreos, Methodist ham biscuits, a pineapple whip halfway through to cleanse the palate in order to keep going). In order to bring October's State Fair to February, fried jelly sandwiches have made another appearance.

The entire house smells like the fair when you make them (It is how Evelyn found the house this year), but biting into a golden, fried triangle made with homemade, Bear-Lake-Idaho-raspberry jam and sprinkled with powdered sugar, brings heaven a little closer. They are a little rich, but you don't have to make a lot.

The basic recipe:

• Make Jelly Sandwiches - 2 slices of white or wheat with your favorite jam or jelly smeared in between.
• Mix up some kind of pancake or waffle batter (adding a little more water--or milk depending on the recipe--to make it more liquid than regular batter).
• Heat vegetable oil, canola, or Crisco (butter-flavor adds a little extra flavor) in a deep pot or deep fryer (enough to cover the sandwich pretty well).
• Dip sandwiches in the batter and fry until golden - either hold it under with tongs or flip halfway through.
• Place sandwiches onto napkins or paper towels to blot off excess oil.
• Sprinkle with powdered sugar and cut into fourths.
• Eat warm if possible, but cold is great, too.

I know this is pretty much the opposite of a healthy post, but what can you do--sometimes you just need a little of the fair.

Really ridiculously easy/tasty/healthy recipe

A d3 food blog is such a great idea!

With some rather large, albeit planned for, expenses coming up pretty quickly, I wanted to find a few recipes that were really filling and healthy but also really, really cheap. I found this one yesterday, and because I already had most of the ingredients, this cost almost nothing to make.

Carrot Lentil Casserole Ingredients:

• 1 large onion, chopped
• 1 cup finely chopped carrots
• 3/4 cup dried lentils, rinsed
• 3/4 cup uncooked brown rice
• 3/4 cup shredded reduced-fat cheddar cheese
• 1/2 cup chopped green pepper
• 1/2 teaspoon each dried thyme, basil and oregano
• 1/4 teaspoon salt
• 1/4 teaspoon rubbed sage
• 1/4 teaspoon garlic powder
• 1 can (14-1/2 ounces) chicken or vegetable broth
• 1 can (14-1/2 ounces) diced tomatoes, undrained

Directions:

In a 3-qt. baking dish coated with cooking spray, combine the onion, carrots, lentils, rice, cheese, green pepper and seasonings. Stir in broth and tomatoes. Cover and bake at 350° for 1-1/4 to 1-3/4 hours or until the liquid is absorbed and lentils and rice are tender. Yield: 6 servings.

Here's the link to the actual recipe. It was really good and has an earthy feel to it. And is great for this rather long winter we're having.

Favorite food articles around the bloggernacle and beyond...

Some of my (semi-recent) favorite food posts:

• Dinner Group Salvation from Feminist Mormon Housewives gives me ideas. . . As did their canning one.
• A great rundown of various spices from the Mormon Foodie.
• Slate's "State of the Cookie" address. . . well, conversation, really.
• The new food storage (now called "Provident Living") section of lds.org.
• Chou's food tours -- I also love her recent Iron Man-Iron Chef challenge. Next year, I am so in!
• And from one of our own, an obsession confession (which obsesses about more than food, but who cares): Thanks ash-es!

Please share more in the comments section!

ETA: Slate has a fun one for today! Terrifying, but fun.

A D3 alumna lists scrumptious sites she wants to visit in New York!

T's Chapel Hill (and Carrboro) Top 5

I have been dining in and around Chapel Hill's Franklin Street now for five years (well working on West Franklin for that long). Here are my top 5 on Franklin Street (and a few on Weaver/Main St.). . .

1. Peppers - Best Franklin Street Pizza, hands down. Add artichoke heart and feta or chicken and bacon. Try a white or pesto slice. The spinach calzone is to die for, and I love the stromboli. I've even heard their salads are good. As a plus, you can even get pizza dough to go! Say, "Hi!" to Hannah if she is your server--she's awesome!

2. Sandwhich - Eclectic, European-feeling, Sandwhich is the restaurant that has made me like sandwiches again. Order a change-your-life Tuna or an O.B.L.T. (O stands for Outrageous - A BLT with jalapenos and avocado), and you'll never know what hit you. Stop by the bathroom for a cool spacial experience. As an added bonus The Courtyard also has a LocoPops and the succulent delights of the new Bliss Bakery--try a chocolate bliss cupcake and let your taste buds take you to heaven.

3. The Spotted Dog - Just order the Spinnin' Dip. Order it and die happy.

4. Trilussa - Just a fresh, little, Italian slice of heaven. Tiny, out of the way, delicious, enjoy!

5. It's a toss up, Med Deli? Acme? Can't decide. . .

Experience one or all of these Chapel Hill or Carrboro treasures, and you'll have many mouth-watering moments. There are a bunch of others I haven't been to on East Franklin (price is also a factor), but any one of these will be a great dining experience. I keep threatening a take-out party where I send a bunch of people to pick up my favorite dishes or appetizers from many places around the Triangle. Maybe it will be the result of a blog post.

ETA ("edited to add" for future reference): I take it back. #5 is Carrburritos. Have the nachos. Add the sweet potato puree--I know, I said it, too. "Sweet potatoes on nachos???" with a look of incredulous derision. Don't knock it--it is amazing!

Tortillas/Flatbread

So last night I tried to make tortillas (unleavened bread, anyone?). They turned out more like flatbread, but they tasted great (so I don't care--mostly). We filled them with taco meat, refried beans, cheese, tomatoes, avocado, sour cream, and romaine. I got nine pieces out of the following recipe even though it says eight. It takes some practice to get them flat enough, and luckily I have a press; but I think it will take a few more times to get them thin enough. I found this on a recipe website (you can find the original post by clicking on the recipe title).

Chewy Flour Tortillas
These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vegetable oil
3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)

Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.

Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

It Starts. . .

Well, my lovelies, here we are starting out our new adventures in nummy eating. . . Please feel free to comment, post, or recommend restaurants around the area, recipes that have worked for you that you think others would like, and your personal feelings on experiences we will have together.

Enrichment is about enriching the lives of those around us as well as ourselves. We may as well share our love and knowledge with others seeking out good things.

Acts 14: 17 reads, "Nevertheless he left not himself without witness, in that he did good, and gave us rain from heaven, and fruitful seasons, filling our hearts with food and gladness." Let us nourish ourselves with the good word of God, surround ourselves with the company of good friends, and fill "our hearts with food and gladness!"

Did you know when you blog, you are following the counsel of the Lord? Elder Ballard, an Apostle, has spoken about the need to blog. Mostly he talks about testifying of the Restoration, but why can't the joys of food and sisterhood allow others to see us in a different light--it is true, Mormons are normal!

Check out the list of links on the right for recipe hints, restaurant guides, and much more. Also, if you would like to contribute and aren't already listed as an author, please email me.