Hey everyone! I have not written in a couple weeks, mostly because I was in Florida for a week and a half, and then when I came home, I didn’t really cook anything right away. I have a number of backlogged entries to post, including strawberry jam and a review of restaurants in Florida, so I will be writing a lot in the near future to catch up.
However, here is tonight’s dinner: “Fried” Green Tomatoes with Remoulade Sauce and Vegetarian Gumbo over Rice, followed by Fresh Peaches with Ice Cream
I love fried green tomatoes, and so does Ian, but taking a perfectly good vegetable, breading it, and frying it is not necessarily the healthiest thing to do. So I went online to find a healthier alternative, which I did. I read a bunch of different recipes for breaded but baked green tomatoes, along with eggplant and other vegetables, so I could get an idea for what to do.
- 2 green tomatoes, sliced 1/8 to 1/4 inch thick
- 1/8 cup fat free 99% egg product (or 1 egg, beaten)
- 1/2 cup corn flour
- Cajun flavored seasoned salt
- Fresh black pepper
- Parmesan Cheese (0ptional)
- Cooking spray
- Preheat the oven to 425 degrees and spray a foil lined baking sheet with cooking spray.
- Mix the corn flour, seasoned salt, pepper, and cheese together in a shallow bowl. Pour the eggs into a similar bowl.
- Dredge the tomatoes in the eggs, and then the flour, then lay on the baking sheet.
- Spray the tops of the tomatoes with cooking spray.
- Bake for 20 minutes, or until they start to brown. If parts still look a little “dusty” spray them a little more and then cook for 5 more minutes. Then flip, spray the other side, and bake for about 5 more minutes.
I served these on lettuce leaves with a remoulade sauce. The lettuce leaves were not purely decorative; while Ian did not eat them, I wrapped one of my tomatoes with one, and I thought the fresh, crisp taste was a good addition. The verdict: while not as amazingly delicious as regular fried green tomatoes, these were a good substitute for everyday occasions, especially with the remoulade. I see a sandwich in my near future.
- 1/4 cup mayonnaise
- 1 tsp prepared horseradish
- 1 tsp sweet paprika
- 1 tsp spicy mustard
- 2 tsp chopped capers
- 1 smallish garlic clove, minced
- juice of 1/3 lemon or so
Mix well. Chill for at least 1 hour before serving.
Note: This is just my remoulade, mixed up with whatever I had on hand, and is not a definitive recipe.
Originally, I was going to write up the whole dinner in one post, but I am tired now, so I will leave the rest until tomorrow…