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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Roasted Rainbow Carrots

Roasted Rainbow Carrots… Some foods are so colorful, so glorious, so flavorful they can be tossed into the oven with just a smidge of prep and come out looking like a glorious dish from a top-rated restaurant. Enter rainbow carrots…

Roasted Rainbow Carrots

Roasted Rainbow Carrots Ingredients

  • 6-8 rainbow carrots
  • 3 tablespoons garlic oil (or olive oil and minced garlic)
  • Sea salt
  • Freshly ground pepper
  • Fresh thyme leaves(optional)
  •  2 tablespoons balsamic vinegar (optional)

Preheat oven to 350°F.


Start by either choosing carrots which are similar size or slice the large carrots down the middle the long way so they are similar thickness as the small carrots. I like to keep the stems attached for added drama.

Just place carrots in a cast iron pan or baking dish. Take the fancy-pants garlic oil we made and drizzle over carrots. Sprinkle with sea salt & freshly ground pepper, and, if desired, some fresh thyme.

Roast for 20-30 minutes. You can drizzle with balsamic vinegar if you like or you can just enjoy the way they are.

Rainbow carrots. Sweet and simple. No drama… except for the stems.

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Mexican Coleslaw Recipe

Maybe looking for a fresh, new twist for your Taco Tuesdays? You will rather adore this flavorful Mexican Coleslaw since it’s so refreshing. And because it is so colorful. And since it is so happy. Basically, because it is a party on a plate.

There probably won’t be a shred of evidence you even made it by the time dinner is done. And I may or may not have intended that dicey pun. You’re welcome. I’m sorry. You’re welcome.

Mexican Coleslaw Ingredients

  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalapeno, minced
  • 1 red bell pepper, thinly sliced (sweet & colorful and therefore a perfect addition)

Dressing Ingredients

  • 1/4 cup olive oil
  • 1/8 cup vinegar
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • Juice of 1/2 fresh lime
  • Sea salt to taste
  • Pepper to taste

Whisk dressing ingredients together until emulsified. Finally, dress slaw at last minute since then it won’t wilt.

Serve with Thursday Tamales. Or, you know, Bednesday Burritos. And, um, er, the most noteworthy Caturday chimichangas.

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Baja Fish Tacos Recipe

Baja Fish Tacos are very fresh & sassy to share with guests but are super easy to make. I do believe it is time for another game night with friends.

Fried Fish Ingredients

  • Canola or vegetable oil for frying
  • 1 egg, beaten
  • 12 ounces of buttermilk
  • 1 3/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt (plus more for sprinkling)
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • About 2 pounds fresh halibut or cod, cut into about 4 inch pieces and 3/4 inch wide

Preheat oil in a heavy-duty deep pan or in a deep fryer to 350 degrees. Line a baking sheet with two or three layers of paper towels.


Make sure the oil maintains this same temperature throughout the cooking process.

Whisk together just until combined:  egg yolks, beer, flour, baking powder, sea salt, onion powder, and paprika in a medium-large bowl.

Rinse the fish with cold water and then pat dry with a paper towel. Coat one piece at a time and carefully drop in the preheated oil. Cook about four at a time for a few minutes on each side.

When done cooking, place fish on lined baking sheet and sprinkle with sea salt right away. Repeat the process until all fish strips are fried.

If you need to keep fish warm while preparing rest of dinner, place on unlined baking sheet in oven at 200°F and cover with a sheet of foil. Watch carefully, though, so they don’t become tough and dry.

Healthier Option: If you prefer, you can just coat a baking sheet with a little bit of olive oil, place fish pieces on tray, sprinkle with sea salt & pepper, and bake in a preheated oven at 350°F for about 10 minutes rather than breading and frying.

Assembling Your Baja Fish Tacos

  • Fried fish
  • 1/4 head green cabbage, thinly sliced in food processor
  • 1/8 head purple cabbage, thinly sliced in food processor
  • 1/4 cup red onion, thinly sliced in food processor
  • 1 carrot, grated
  • 1 bunch cilantro, chopped
  • 1 jalepeno, minced
  • Corn or flour tortillas, your size of choice
  • One recipe of Roasted Salsa
  • Cotija or grated cheddar cheese
  • Sour cream
  • Fresh lime juice

Prepare fish as listed above. Place cabbages, onion, carrot, cilantro, and jalapeno in a large bowl and combine.

Finally, place fish sticks on a tortilla and use desired toppings.

Please pass the dice.

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How to Cook Brussel Sprouts Recipe

Perhaps I should’ve called this “How to Fall in Love With Brussel Sprouts.” Bacon. Garlic. Cheese. The end.

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Preheat oven to 400°F.


Ingredients

  • 1 pound brussel sprouts (or about 1/2 stalk)
  • 2 tablespoons olive oil
  • 1 recipe of The Old Hen’s Bacon Jam
  • 3 ounces parmigiano-reggiano

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Cut brussel sprouts of stalk if purchased on one. Cut each sprout in half and cut out the small stem part at the bottom. Set aside.

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Heat olive oil in an oven-safe saute pan over medium-high heat. Well-seasoned cast iron pans are perfect for this.  When pan is hot, place sprouts flat side down in pan. They may stick to pan for a couple minutes, but will loosen again when done browning. Cook until bottoms are golden brown. Gently shimmy pan to turn over sprouts. If you prefer, you can use a utensil to flip them.

Place pan in oven fro about 5-8 minutes or until sprouts are tender. larger ones may take about ten minutes.

Stir in as much of The Old Hen Bacon Jam as you like.

Top with parmigiano-reggiano.

NOTE You can also roast an entire stalk of brussel sprouts by preheating oven to 375°F. Place stalk on a baking sheet coated in olive oil. Brush olive oil on sprouts. Sprinkle with sea salt & pepper. Bake for about 45 minutes. Serve on a platter. Guests can pull of their own sprouts and dip in bacon jam for an appetizer packed with delightful drama

 

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Roasted Butternut Squash

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I’ve always disliked squashed squash.

Pumpkin ravioli? Meh.


Soup? Even more meh.

Overcooked? There are not enough mehs in the world.

But I’ve wanted to like it. I’ve tried with my whole heart. I’ve even ordered it at fancy restaurants to be sure I wasn’t judging my squash over a bad recipe.

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But, I’m not a quitter. So, last September I accepted the gift of a butternut squash from some amazing gardeners, my in-laws. I was scared but excited.

And so it sat.

And sat.

It was moved to a new location.

And it sat.

And here we are in March.

Today I was brave. What I found was what I had wondered all along. Would I like roasted squash better than squashed squash?

Yes. Yes, I would. And with the excitement level of a chihuahua I am happy to say I love roasted butternut squash. I admit. I did use bacon in my recipe but I can say with ease that I would love this dish even without the bacon.

Ingredients

  • 4 strips of thick-cut bacon, cut into small pieces
  • 1 fresh butternut squash, diced into one inch squares (or, you know, one from last September)
  • 1 small yellow onion, diced
  • 2 cloves fresh garlic, minced
  • 1/2 cup maple syrup
  • Couple of dashes of sea salt
  • Fresh ground pepper

Spread out bacon pieces in (preferably) in a shallow non-stick roasting pan. (A half sheet pan with sides or a 9X13 baking pan will work too. Line with foil for easy cleanup).

Put remaining ingredients in a large bowl and toss until well-combined and coated with maple syrup and salt & pepper.

Place squash mixture upon bacon pieces.

Bake in oven for 30 minutes. Give a gentle toss and serve on a platter.

Dare I say? I might even like the leftovers ground into a soup puree in the food processor. But tossed and roasted will always be my very favorite.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016