When I made my raspberry jam, I had enough for 4 pints, with a little left over. It wasn’t enough to pressure can, so I was stuck with a dilemma, what to do with the additional amount. Luckily I had some rolled dough in the fridge, so I made raspberry jam breakfast rolls. Think cinnamon rolls, but instead of cinnamon and sugar, I spread the jam throughout. The dough was rolled up, sliced into rounds and baked in the oven.
Delicious. That’s what I can say about it in a single word. They were gone almost before they cooled down. I think when I make them again, though, I’ll either include cream cheese as part of the spread, or I’ll make a nice cream-cheese frosting to go with them.
Summertime means that plants are growing and producing like crazy. A lot of my daylight hours away from work are spent watering and tending to the small patch of garden that I have. I’m excited to start harvesting some great homegrown food!
Here in the south, there’s nothing that heralds in late spring and early summer quite like the fried green tomato. This week, we started seeing our first green tomatoes show up in the local markets, and there’s nothing that makes me happier. Not only because I love green tomatoes, but also because this means that local-grown fruits and veggies will be in season soon.
If you’ve never eaten a fried green tomato, I’m sorry. Get to your local southern eatery and try these things pronto! Crunchy, bitter, creamy..there’s just nothing like it at all. There are about as many ways to cook a green tomato as there are green tomatoes. I prefer the old-school method of thin slices, egg dipped and coated with seasoned flour, and then fried. The thinner the tomato slice, the crispier the coating gets in the oil.
Tonight, I decided to try something new with my tomato slices; I made my take on a BLT sandwich by putting the fried green tomato on toasted bread with bacon, and mozzarella cheese. Simply delicious! To take it up a notch, I added some sriracha mayo. I ate it, and all I can say is I wished my stomach could have held another. It was just that good!
Fried Green Tomatoes
- 1 green tomato cut into thin slices (1/4 to 1/8 inch thick)
- 1 egg white, beaten
- 1 cup seasoned flour
- oil for frying
- 1. Season egg white with salt, pepper, or other spices. (I usually use a dash of sriracha, spicy vinegar, or some salt, pepper and red pepper flake).
- Season flour, or purchase a pre-seasoned flour like Kentucky Colonel brand.
- Preheat oil in pan to 300 degrees
- Dip tomato slice into egg wash, then coat with flour. Drop into hot oil.
- Cook for three to four minutes on one side, flip and cook on other side till both sides are golden brown.
- Remove from oil and let drain on paper towel.
- Serve as-is, or with a dipping sauce.
It’s no secret that I’m a foodie. I love, more than eating new food, learning how to prepare it. Foods from India are one of my personal favorites. Although this recipe may not be traditional Indian, at it’s core, it’s at least Indian-inspired. It’s a smooth comforting dish that’s great to combat the “stupid-cold” weather we’re experiencing right now in the south.
Last week I was gifted a wonderful and unique present, a full basin of freshly ground turmeric direct from India. This turmeric was hand-ground as part of a traditional wedding ceremony. I may not know the wedding participants, but every time I use this turmeric, I won’t be able to help but think about their wedding, and hope that they’re doing well.
Coconut Curry with Chicken
There’s nothing quite like that beautiful golden color of turmeric. That deep earthy flavor tames the sweetness of the coconut milk, and the tomato adds a touch of acid to bring this dish into harmony. If you make it, I hope you enjoy it as much as we do.
Coconut Curry with Chicken
- 2 chicken breasts, cut into thin slices
- 3 small potatoes, cubed
- 1 medium onion, diced
- 1tsp crushed garlic or garlic paste
- 1/2 tsp crushed ginger or ginger paste
- 1/2 tsp green chili, chopped
- 1 cup diced tomato, seeded and peeled
- 1 cup chicken stock
- 1 14oz can heavy coconut milk
- 2 tsp. ground turmeric
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- salt and pepper to taste
- Heat skillet with 1 tsp oil. Add potato and par-cook, stirring occasionally.
- Add chicken and cook till chicken is almost completely cooked.
- Stir in garlic, onion and chilies and cook until onion is slightly translucent.
- Add chicken broth, turmeric, cumin, coriander and stir to incorporate. Add coconut milk.
- Reduce to simmer and cook for 10 to 15 minutes stirring occasionally.
- Add tomato, and simmer for an additional 10 minutes.
- Taste dish before serving, if salt and pepper are needed, add just before serving over rice or noodles.
If you’ve not ventured beyond Mexican in the realm of Latin American food, chances are you’ve never had tostones, deep fried plantain. That’s right, plantain, that “weird” not quite a banana looking fruit that you see in the produce section that you probably have always wondered, “What do people do with that?”.
Warm and buttery, crunchy on the outside and smooth and fluffy inside, they’re a high-calorie, high-carb food, but delicious, and well worth a once-in-a-while snack. Next time you’re craving potato chips, but wish they were more filling, try some fried plantain, you won’t regret it.
- 1 tbsp coconut oil, divided
- 1 plantain, cut into 3/4 inch pieces on the diagonal
- salt to taste
Start by peeling your plantain and slicing it into 3/4 inch pieces. I usually cut mine on the diagonal to increase the surface area while cooking. Once they’re all cut, heat a pan to medium heat and add 1/2 of the coconut oil to the pan. When oil is heated, place the plantains in the pan. As the plantains cook, the will deepen to a golden yellow color. When you see this color creep up the side, flip the plantain over and cook on the other side.
Once cooked on both sides, remove from skillet and place on cooling rack. Keep the skillet on medium heat and add remaining coconut oil. Place the fried plantain on a flat surface and use the back of a spatula to squish the plantain out flat. Try to squish it down to around 1/4 an inch. Don’t worry if plantain squishes out the sides, you want that. Return the squished plantain back to the skillet and cook on each side till golden brown. Remove from skillet and sprinkle with salt and eat.
Tostones can be cooked in advance and re-heated in the oven to bring back some of the crispiness. If you’re wanting to take this from a snack to appetizer level, serve the fresh cooked tostones with a side of guacamole and sour cream. Trust me, make these tostones once, and you’ll be hooked for life!
Rather than making breakfast at home today, we went out to eat at one of our favorite breakfast/lunch places, First Watch. They always have a great selection of food on their menu, and most of it is on the better end of good for you. We had a breakfast hash today that was so awesome, I had to try and make it myself.
Wilted spinach, potato, zucchini, and onion topped with goat cheese, feta and an over-easy egg. The yolk is really what elevates the hash. The best part about this hash, is you can pre-cut the ingredients (minus the potato), store them in the fridge and have them ready to cook throughout the week. Dice the ingredients in small pieces so they cook more quickly.
- 1/4 cup zucchini, diced
- 1/4 cup potato, diced
- 1/4 cup onion, diced
- 1/4 cup red pepper, diced
- 1/4 cup mushroom, diced
- 1 bunch spinach or kale
- 1/4 cup shredded cheese
- 1 tsp coconut oil, divided
- 2 tsp crumbled feta
- 2 tsp crumbled goat cheese
- 2 eggs
- salt and pepper to taste
- Dice zucchini, potato, onion, red pepper into small pieces, roughly 1/4 inch square. You can dice larger pieces if you want, but the cooking time will be increased.
- In pan, heat to medium and add 1/2 tsp coconut, or other, oil. Add potato, and stir for 1 to 2 minutes.
- Add zucchini and red pepper, continue to stir for another 1 to 2 minutes.
- Add onion and mushroom and cook till onion is transparent. Add spinach or kale and cook until wilted. Add salt and pepper to taste.
- Turn hash out into dish, sprinkle shredded cheese, feta and goat cheese over the top.
- Add remaining coconut oil to pan and return to heat. Add 2 eggs and cook either sunny side up or over easy.
- Turn cooked eggs out on to hash and serve.
Throw some bacon on the side, and a piece of toast and you’ve got a super-filling soul-satisfying breakfast at the ready. Try this recipe, and mix up the veggies. Add some bean sprouts , some sausage or even some jalapeños for some heat. If you’re a fan of a hearty breakfast to start your day, this will surely be a favorite.
Chicken and Broccoli Lasagna
- 2lbs chicken, cooked and shredded
- 4 cups broccoli, cooked
- 4 cups alfredo sauce
- 1/2 cup chicken stock
- 2 cups shredded mozzarella
- 1 cup Parmesan or other hard cheese, grated
- lasagna noodles
- salt and pepper to taste
Cook the chicken and cube, shred or slice based on your preference. Chop broccoli into small bits and boil till tender. Drain and set aside. Boil noodles, or use ready to bake noodles. In large saucepan, combine alfredo sauce and chicken stock to thin. Warm sauce and add broccoli.
In a casserole dish, spoon a thin layer of alfredo and broccoli sauce. Add layer of noodles, then a thin layer of chicken. Cover chicken with cheese and spices, then spoon on alfredo and broccoli sauce. Continue making layers in the same manner until casserole just below the rim, or to desired thickness. End with cheese on top.
Bake in the oven at 350 degrees F for 30 to 40 minutes till cheese is melted and golden on top. This casserole can also be made in advance and frozen until needed. If casserole is frozen or refrigerated before baking, additional cooking time will be needed.