Southwestern Fried Green Tomatoes
Ingredients:
Tomatoes, 5. They don’t have to be green (I actually like yellow the best), but they do have to be hard! Get the hardest, most awfully unripe tomatoes you can find! An added perk to this is that all the other shoppers will thank you :)
1 cup milk
1 cup yellow corn meal
1 teaspoon garlic powder (salt-free)
1 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon (or more) ground chipotle or cayenne pepper
2 teaspoons salt
olive oil
salsa, guacamole, sour cream (optional toppings)
Directions:
In a bowl, combine all the dry ingredients. Stir with a fork.
Put the milk in a separate bowl.
Slice the tomatoes about 1/3 of an inch thick. Only keep the pretty, center slices; pitch the tops and bottoms.
Cover the bottom of a NON-STICK pan thinly with olive oil. (Non-stick. I can't emphasize this enough.) Heat it on medium until hot, but not smoking.
Dip your tomato slices into the milk, then flop them in the dry ingredient mixture. Pat the mixture around them till well covered.
Place them in the pan, and fry. Resist the temptation to flip them until you see the edges begin to curl slightly up… waiting helps keep the breading on the tomatoes, instead of loose in the pan.
When fried to a lovely golden brown color on both sides, remove from the oil to a paper towel. Repeat!
This recipe is great because the breading gets really crispy, which is hard to achieve on vegetables without a deep-frier. And save the leftovers for breakfast in the morning! Serve with any of your favorite southwestern condiments!
Tuesday, December 2, 2008
Low-Carb, Dairy free, Gluten free Butternut Squash Soup
This soup is sooo yummy! And easy!
Ingredients:
1 butternut squash, large and preferably a long (as opposed to fat) one.
1 can coconut milk
1 tablespoon brown sugar
1/2 yellow onion, sliced
2 tablespoons oil
salt to taste
1/4 teaspoon nutmeg
1/2 teaspoon cayenne (or less)
Directions:
Cut the squash in half lengthwise. You may need a chainsaw. Or at least someone very, very strong. Be careful of your fingers.
Scoop out and discard the seeds. Rub the squash with about 1 tablespoon of oil, and sprinkle with salt.
Roast the squash cut-side-up on a cookie sheet for at least an hour at 400. Roasting it for a long time gives the squash a lovely, complex caramely flavor. It should look like this, and a butter knife should go in very easily:
While the squash is roasting, slice and saute the onion in the remaining tablespoon of oil, and when it is soft, add the brown sugar and continue cooking for about 1 minutes. Remove from heat.
When the squash is finished, scoop the flesh out with a spoon, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk. Blend until smooth. If your blender is small, you may need to do this in batches. If you find the soup is too thick (this depends on the size of your squash), thin it with water or chicken stock.
Just heat and serve! This soup is incredible, and is very rich and subtly sweet and flavorful without being heavy on sugar carbs, and while being naturally rich in fiber and beta carotene! It also freezes well.
CARBS PER SERVING:
11g / butternut squash
3.2g / coconut milk
.5g / onion
2.5g / brown sugar
17.2g carbohydrates / 1 cup serving
Ingredients:
1 butternut squash, large and preferably a long (as opposed to fat) one.
1 can coconut milk
1 tablespoon brown sugar
1/2 yellow onion, sliced
2 tablespoons oil
salt to taste
1/4 teaspoon nutmeg
1/2 teaspoon cayenne (or less)
Directions:
Cut the squash in half lengthwise. You may need a chainsaw. Or at least someone very, very strong. Be careful of your fingers.
Scoop out and discard the seeds. Rub the squash with about 1 tablespoon of oil, and sprinkle with salt.
Roast the squash cut-side-up on a cookie sheet for at least an hour at 400. Roasting it for a long time gives the squash a lovely, complex caramely flavor. It should look like this, and a butter knife should go in very easily:
While the squash is roasting, slice and saute the onion in the remaining tablespoon of oil, and when it is soft, add the brown sugar and continue cooking for about 1 minutes. Remove from heat.
When the squash is finished, scoop the flesh out with a spoon, and put it in your blender. Add the onion/brown sugar mixture. Add the coconut milk. Blend until smooth. If your blender is small, you may need to do this in batches. If you find the soup is too thick (this depends on the size of your squash), thin it with water or chicken stock.
Just heat and serve! This soup is incredible, and is very rich and subtly sweet and flavorful without being heavy on sugar carbs, and while being naturally rich in fiber and beta carotene! It also freezes well.
CARBS PER SERVING:
11g / butternut squash
3.2g / coconut milk
.5g / onion
2.5g / brown sugar
17.2g carbohydrates / 1 cup serving
Gluten Free, Low Sugar Dark Chocolate Cloud Cake
INGREDIENTS:
Cake:
9 ounces of dark or semisweet chocolate (Be certain that your chocolate is Gluten Free. Lindt isn't, but Guittard products are all gluten free, as are its packaging facilities.)
1/2 cup butter
6 eggs (these get separated, etc, so read through the recipe before making)
1/4 cup superfine or baker’s sugar
Topping:
2 cups whipping cream
2 tablespoons sugar or equivalent substitute
1 teaspoon vanilla extract
DIRECTIONS:
1. Melt the chocolate in a microwave. When it is beginning to melt, add the stick of butter and melt until completely melted.
2. Get out two bowls for the eggs. In one bowl, put two whole eggs, and four egg yolks. In another bowl, put four egg whites. Make sure there is no yolk in the whites bowl, or it will not beat properly.
3. Beat the egg whites with an electric mixer on high. Add the sugar after a minute or so, and continue beating until the egg whites form dairy-queen-ice-cream like peaks when you insert and remove a spoon.
4. Stir the chocolate / butter into the egg yolks bowl.
5. Add a glob of egg whites to the chocolate / butter / egg yolk bowl, and mix it up.
6. Fold in the rest of the egg whites carefully, until well mixed.
7. Pour into a greased 12″ round pan or a square casserole or something of similar volume, and bake at 350 degrees for 30 + minutes. The cake is done when you jiggle the pan and the center does not jiggle. The top will be cracked, and the cake will have risen a bunch. It will mostly fall again when you take it out of the oven.
Whip the cream, add the sugar and vanilla and serve big, fluffy heaps of cake (it’s easiest to scoop it out, rather than worry about slices) topped with cool vanilla whipped cream. Don't skip the whipped cream, the dark chocolate is super intense and needs the mildness of the whipped cream to be extra awesome.
YUM. Seriously.
This cake doesn't keep as well as other cakes, so plan on making it the day it will be served.
Almond Flour Crackers
Almond Flour Crackers
1 Cup almond flour (you can buy Bob's Red Mill or put almonds in food processor)
1/2 Cup grated parmesan or cheddar cheese
2 T sesame seeds
2 T Kirkland organic no-salt 21 mixed seasonings
1 egg white
1 T olive oil
Mix all ingredients together in food processor to make a firm paste. Roll between a piece of parchment on bottom and wax paper on top until VERY thin. Slide onto baking sheet and discard wax paper. Cut into rectangles. Sprinkle with coarse salt.
Bake @ 350 15 minutes.
Bon Apetit!
Lauralee
1 Cup almond flour (you can buy Bob's Red Mill or put almonds in food processor)
1/2 Cup grated parmesan or cheddar cheese
2 T sesame seeds
2 T Kirkland organic no-salt 21 mixed seasonings
1 egg white
1 T olive oil
Mix all ingredients together in food processor to make a firm paste. Roll between a piece of parchment on bottom and wax paper on top until VERY thin. Slide onto baking sheet and discard wax paper. Cut into rectangles. Sprinkle with coarse salt.
Bake @ 350 15 minutes.
Bon Apetit!
Lauralee
Monday, December 1, 2008
Fantastic Gluten-Free Corn Muffins
Adapted from a recipe by Martha Stewart.
Ingredients:
Cooking Spray
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry
You'll also need mini muffin tins for this recipe.
Preheat oven to 425. In a bowl, mix together all the dry ingredients, and then add wet ingredients and stir until just combined. Prep your muffin tins with cooking spray, to avoid disaster later on. Fill 24 mini muffin cups with batter, and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. These are moist and delicious!
Ingredients:
Cooking Spray
1 cup yellow cornmeal
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1 large egg
1 1/2 cups sour cream
1 package (10 ounces) frozen corn kernels, thawed and patted dry
You'll also need mini muffin tins for this recipe.
Preheat oven to 425. In a bowl, mix together all the dry ingredients, and then add wet ingredients and stir until just combined. Prep your muffin tins with cooking spray, to avoid disaster later on. Fill 24 mini muffin cups with batter, and bake for 10-15 minutes or until a toothpick inserted in the center comes out clean. These are moist and delicious!
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