You say tomato, I say tomahto…we both say delicious! This past #TastyThursday I mentioned our abundance of ripe and green tomatoes in our last harvest from the garden, and I said I would post some more delicious recipes using green tomatoes such as Green Tomato Bread recipe. Today I give you Fried Green Tomatoes!
There’s a debate about where fried green tomatoes actually originated from. Some say the South and others say the Midwest. When my German/Russian family immigrated to the United States, the majority of them settled in the Midwestern states…Iowa, Minnesota, and Illinois. I grew up on many delicious dishes such as Fried Green Tomatoes, each recipe carrying with it a long story of where/who it originated from. Being that most American hadn’t even heard of the idea of battering such un-ripened fruit and frying it in a well seasoned cast iron skillet until the 1991 classic film, Fried Green Tomatoes, the Midwest theory really pans out. I also did some in-depth online reading, and I hate to burst the bubble of some, but Fried Green Tomatoes are by no means a Southern dish…the accurate debate is whether they’re originally Midwestern or Northeastern! But enough of about where they came from as we can all agree that they should be enjoyed by everyone!
For the Fried Green Tomatoes
- 6 – 8 firm green tomatoes
- 3 cups all-purpose flour
- 2 cups of seasoned bread crumbs
- 2 cups of almond or soy milk
- 2 Tablespoons cayenne pepper
- 1 Tablespoon sea salt
- 1 teaspoon black pepper
- 1/2 cup canola oil
Slice green tomatoes to medium thickness and sprinkle lightly with salt, let stand for 5 minutes.
Prepare your dredging bowls: In the first bowl, add almond or soy milk. In a second bowl combine and mix all-purpose flour, cayenne pepper, sea salt, and black pepper. In a third bowl, add bread crumbs.
- Dip each green tomato slice in the almond or soy milk.
- Coat it in all-purpose flour mixture.
- Dip once again in the almond or soy milk.
- Coat in seasoned bread crumbs.
- Gently stack on a plate and set aside.
Heat oil in skillet on medium-high. To test, drop a tiny piece of bread crumb in oil. It should immediately crackle when ready.
With tongs gently place each dredged green tomato slice in hot oil. Be sure not overcrowd. Fry 3-5 minutes on each side or until golden and crispy. When done, remove green tomatoes and gently place on a paper towel lined plate. Sprinkle lightly with sea salt.
- 3/4 cup Vegenaise®
- 1/4 cup water
- 1 Tablespoon yellow mustard
- 1/2 teaspoon salt
- 1 teaspoon chilli powder
Whisk all ingredients together with a fork in a small bowl. Drizzle over fried green tomatoes. For some added flare, sprinkle with artificial bacon bits!
Live Well – Eat Well – Be Well
This year we’ve been kissed by the tomato Gods! We’ve probably had over 250 ripened tomatoes from our garden and we just did our last harvest this week. Given that fall is making itself known – we had over 3 dozen green tomatoes which needed clipped as the days are already too short (lack of sun) and the nighttime temperatures have noticeably cooled to temperatures that tomato plants are not fond of.
There’s no need to fret over an abundance of green tomatoes though! Green tomatoes (which are not fully ripened) can be just a delicious as the bright red fruit, given that you know what to do with them. So don’t worry about paper bagging your green tomatoes or God forbid, throwing them out…as I will dedicate the next few #TastyThursday and #ScrumptiousSunday posts to some of our favorite recipes using green tomatoes. Today I give you: Green Tomato Bread! This delicious bread has the familiarity of zucchini or banana bread, with the unique and tasty cut from the high acidity of green tomatoes. Oh, and it’s easy! Bon Appétit!
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups sugar
- 1 Tablespoon cinnamon
- 1/2 cup banana, purée
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups finely chopped green tomatoes
- 1 1/2 cups of chopped pecans
Preheat oven to 350 degrees.
Combine the first 6 ingredients in large bowl. Make a well in the center of mixture.
Combine the banana, oil, and vanilla; stir well. Add to dry ingredients and stir just until moistened. Fold in the tomatoes and pecans.
Spoon the batter into 2 greased and floured 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 1 hour or until toothpick inserted comes out clean. Cool in pans on wire rack for 10 minutes, then remove and cool completely on wire rack. Enjoy!
Live Well – Eat Well – Be Well
It’s fig season!
Get figgy with it!
Tis the season to be figgy!
British cookery writer Elizabeth David once said, ““To eat figs off the tree in the very early morning, when they have been barely touched by the sun, is one of the exquisite pleasures of the Mediterranean.”
I love figs! I love eating fig off the tree!! I love fig preserves, seared figs, fig pastries, figs in salads, poached figs, and so on. Here’s one of my favorite and very simple fig recipes! Bon Appétit!
For the Crust:
- 1 1/2 cups all-purpose flour
- 2 Tablespoons sugar
- 1/2 teaspoons salt
- 1/2 cup cold vegetable shortening
- 4 Tablespoons ice water
- 2 teaspoons apple cider vinegar
For the Filling:
- 1 1/2 lbs mission figs (tips cut off and discarded quartered)
- 1/4 cup orange marmalade
- 2 Tbsp sugar
For the crust: Combine the sugar, flour, and salt in a bowl. Using a pastry cutter (or your clean hands) cut in the shortening to the mixture until coarse crumbly dough is formed.
In another small bowl, combine the ice water with the vinegar. Drizzle 1/3 over the water over the flour mixture and stir. Drizzle another 1/3 over the mixture and stir again. Drizzle the rest of the water over the dough and form a soft dough ball. If the mixture hasn’t come together, add another tablespoon of ice water. If it’s too wet, add a tablespoon of flour. Pat dough into disc shape. Wrap the dough in plastic wrap or parchment paper. Let sit in the fridge for an hour.
Preheat oven to 375 F. Roll out dough to a 14-inch diameter round of even thickness. Place on a parchment or lined, rimmed baking dish.
Spread marmalade on the rolled out dough, leaving a 2-inch border along the edges. Arrange the quartered figs in a circular pattern, again leaving a 2-inch border. Sprinkle sugar over the figs.
Fold the 2-inch bordered edge of the crust over the figs, pleating the crust.
Place in the middle rack of the oven. Bake at 375°F for 45-50 minutes, until the crust is lightly browned and the fruit is bubbly.
Remove from the oven and let cool for 30 minutes. Enjoy!
The word is a wonderful place, partly due to delicious sweet potatoes! There’s a gazillion and one ways to prepare them, and mashing them up into thick, creamy goodness is never a bad thing. The key to good mashed sweet potatoes is remembering we’re not making a sugar loaded, Thanksgiving style sweet potato casserole or soufflé. With this dish, it’s all about simple…concentrating solely on the tastiness and natural sweetness of the sweet potato. This three-ingredient dish, known as piele in Hawaii, is fabulously simple. Coconut milk—an occasional indulgence because of the saturated fat—contributes rich flavor. Be sure to try this simple recipe for your next dinner, picnic, or potluck! Have a “sweet” Tasty Thursday!
- 1 1/2 pounds sweet potatoes, (about 3 medium)
- 3/4 cup “lite” coconut milk
- 1 tablespoon fresh minced ginger
- 1/2 teaspoon salt
Prick sweet potatoes with a fork in several places. Microwave on high until tender all the way to the center, about 10 to 15 minutes. Alternatively, place in a baking dish and bake at 425 F until tender all the way to the center, about 1 hour.
When cool enough to handle, peel off and discard skin. Transfer the sweet potatoes to a medium microwaveable bowl and mash thoroughly with a potato masher. Add coconut milk, ginger and salt; stir well. Reheat in the microwave for 1 to 2 minutes, or in the oven for 8 to 10 minutes. Garnish with green onion or basil. Serve warm.
You can also cover and refrigerate for up to 3 days. Reheat in the microwave or oven just before serving.