OMG Awesomely Easy Onion Rings

I am not a deep frying kind of person. First of all, I grew up in a family where fat was the enemy and most meals featured steamed or boiled items, with the meat pan fried in the most miniscule amount of fat. Can't complain, I guess, I'm pretty healthy today.

But I found this recipe in the December 2010 issue of Every Day with Rachael Ray. I've actually just let my subscription lapse because I generally find her recipes too fatty and unhealthy, but you really can't be snooty when it comes to onion rings. And these are so easy that even Sean can make them (well, as long as I act as sous-chef!)

Ingredients:

Canola oil, for frying

1 cup pancake mix

1 tsp chili powder

1 tsp salt

1 cup cold seltzer

1 large onion, sliced and separated into rings.

Method:

1. Pour about 1" of oil into a 10" skillet. Heat to 380* (I used my candy thermometer.)

2. While the oil is heating, mix up pancake mix, chili powder and salt. Whisk in seltzer. Coat onion rings with batter, letting excess drip off. Add to oil and fry for about 2 minutes per side, or until golden and crisp. Drain on paper towels. Sprinkle with salt if desired (but these are plenty tasty!)

Mmmmmm . . .

Mushroom Bolognese

from Cooking Light, 2010

Ingredients:

1/2 oz. dried porcini mushrooms

1 cup boiling water

1 tbsp olive oil

2 1/2 cups chopped onion

3/4 tsp kosher salt

1/2 tsp freshly ground black pepper

8 cups finely chopped mushrooms (about 1.5 lbs)

1 tbsp minced garlic

2 tbsp tomato paste

1/2 cup white wine

14 oz can whole, peeled tomatoes (undrained)

1/4 cup whole milk

Fresh parsley, minced

Method:

1. Combine porcini and boiling water; cover and let stand 20 minutes. Drain, but reserve liquid. Rinse and chop porcini, set aside.

2. Heat olive oil in dutch oven. Add onion, 1/4 teaspoon pepper and cook until onion is translucent. Add chopped cremini mushrooms, garlic, salt & pepper. Cook until liquid almost evaporates, stirring occasionally. Add porcini, then tomato paste. Add reserved porcini liquid and white wine. Add tomatoes, bring to a boil. Reduce heat and simmer for 30 minutes. Stir in milk right at end (otherwise it will curdle.)

3. Toss sauce with cooked pasta, top with parmesan cheese and fresh, minced parsley.