I love Fried Green Tomatoes, not just because I live in the South, but they are just simply Good. Some of you may consider this a Summer Dish, it is really, But its also a wonderful appetizer for a warm bowl of Vegi Soup.
There are tons of recipes online for these wonderful tasty little green things, here is my take on the Low Carb version of Fried Green Tomatoes.
You will want to use a Cast Iron Pan or a Heavy Skillet.
Here’s What You Will Need.
2 Medium to Large green tomatoes
1/2 Cup Almond Flour or Almond Meal
2 Tablespoon Parmesan Cheese
1/2 Tablespoon Black Pepper
1/2 Tablespoon Salt
1/2 Tablespoon Cayenne Pepper
I/3 cup to 1/2 cup Olive Oil or Peanut Oil (all pan bottoms are different adjust oil to cover just the bottom).
NOTE: If you want to fry more Tomatoes for a larger crowd adjust recipe as needed.
Low Carb Creole Dipping Sauce:
1 large Egg Yolk
2 tsps Fresh Lemon Juice (or in the little cute little lemon)
1 tsp Dijon Mustard
1/2 tsp Salt
1/8 tsp Black Pepper
1/2 cup Extra Virgin Olive Oil
2 tablespoons Sriracha (more if you like heat less if you want milder)
Ok lets Cook!!
We are going to make our Sauce first, so we can have it handy when our Tomatoes are Hot and Freshly Cooked.
Combine egg, lemon juice, mustard, Sriracha, salt and pepper in Small mixing bowl and combine with whisk. Pour in the oil in a thin, steady stream and Whisk as you go constantly. Mixture should start to become thick .
DONE! You can use this Sauce for a lot of dishes including Shrimp and Hamburgers. I don’t like Mayo. But this is Good!
OK, lets get our Tomatoes ready, Wash and dry your Green Tomatoes. Now slice as thin or thick as you like, the Norm is 1/2 inch, I like mine a tad smaller. Lay your Slices on Paper Towel and Salt and Pepper both sides. let them fellows sit there for about 5 to 10 min. to drain most of the moister out.
Yes, some of mine had started to turn before I got this post out 😦
Next get your Eggs whipped up in one bowl and your Almond Meal/Flour in the other. Add all the seasoning to the Flour mixture and mix with a fork.
(I did add alittle extra Cayenne Pepper to my egg wash)
Get your Frying pan ready add your oil and heat Med. high . While that is heating up lets get started with our Tomatoes.
Dip Tomatoes in flour first, then Egg wash, then back in flour. Add to hot pan, Don’t crowd your pan, take your time and only do a few at a time 3 – 5 min that’s all, watch don’t let them burn!
You may loose some crust No worry’s, they will still be terrific!
When you take the out of pan put on a cooling rack and serve as soon as possible!
Serve Sauce on the side or Pour over Hot Tomatoes.
I don’t know about you, but I am always looking for quick, easy, and healthy breakfast recipes that can be prepared ahead of time for the busy work week. Well, I just found a delicious one from Health.com! It uses a sautéed mixture of onion, mushrooms, and red bell peppers with chopped parsley and basil; […]
Low Carb Minestrone Soup is a wonderful meal for the Fall. Normally we add Pasta to Minestrone, but keeping it Low Carb we going to substutite and add Chicken in place of the noodles, but to be perfectly honest, this soup is just as delicious without the Chicken.
I originally found this recipe online at LOW CARB MAVEN very good site, I want to thank her for the inspiration. I tweaked the recipe to my family taste.
Getting all your ingredients together is the best way to approach any soup, so lets get started.
In this picture I have all my Ingredients ready, these are called Meas and Plas (french culinary phrase, meaning: “everything in its place.”
Here are your Ingredients
1/4 cup Olive Oil
1/2 cup chopped onion
1 Tablespoon minced Garlic
1/2 cup sliced Celery
1/2 cup fresh Zucchini or yellow squash ( or use both to equal 1/2 cup ) Chopped in small squares.
1 cup fresh green beans cut
1 cup Cabbage ruff chopped
1 – 14.5 oz can crushed or whole tomatoes (if whole mush with fork before putting in soup)
1 Table spoon of Garlic & Herb Seasoning (recipe to follow)
1/4 cup White Wine
4 Cups Chicken broth
2 Cup of leftover Chicken or if you wanna cook some that’s fine also, thighs have more flavor, remember to remove skin for this recipe.
Ok I think that’s it!
Here is the Garlic & Herb Seasoning recipe
You can use this in a lot of recipes, but its a good soup Seasoning.
2 teaspoons of Salt
1/2 teaspoon Pepper
1/2 teaspoon dried Rosemary
1/2 teaspoon of Thyme
1 teaspoon Oregano or Marjoram
1 Tablespoon Onion powder
1 Tablespoon Garlic powder
Mix all ingredients and Muddle well, I don’t have a Muddle so I used the end of my Pizza cutter, it was flat. 🙂
Store in Container and save for other uses, you’ll only need a Tablespoon for this recipe.
Ok lets get Cooking!!
Heat Oil to a small soup pot on Med. high, add ingredients as follows:
Stir, cover pot and cook for 5 min. stirring occasionally
After 5 min. ADD Zucchini and Garlic & Herb Seasoning.
Stir, and Cover again for 1 to 2 minutes.
Add Green Beans.
Stir and cover again for 1 min.
Next, Cabbage, Wine. Stir cover for 2 minutes.
Add Tomatoes and their juices, Add Chicken Broth.
Reduce heat to Simmer, Cover and set timer for 40 to 50 min. Just until your Vegis tender up.
Add Chicken, Stir, and Cover for about 5 min. on Simmer.
Quick taste, Add Salt and Pepper if needed to your taste .
Walla!! Finally all done, that’s wasn’t so bad was it. You just made Soup! Its Good For You Too, Bonus!
During the trails and errors of learning Low Carb cooking, I find out a lot of different ways to prepare certain dishes to make them BETTER, that’s a good thing! This is one of them, I previously posted this as Cheese Straws. This is slightly different and I found that there IS a difference with flour used for low carb healthy cooking.
In this recipe I use Super Fine Almond Flour, in the last I used Almond Flour/Meal. There is a difference, its fine to use either, but I find the Super Fine Almond Flour makes a better dish were you would normally use reg. Flour.
In this photo above you can see the Super Fine Almond Flour I use in this recipe, along with the other ingredients.
Ok so here we go!
2 Cups of Sharp Cheddar Cheese (don’t use bag!)
1 Stick Butter room temp
1 1/2 Cups Almond Flour
Dash or two of Salt NO MORE!
1/4 teaspoon Cayenne Pepper
Parchment Paper !! THIS IS VERY IMPORTANT
Pre Heat Oven to 300 degree and Line your baking sheet with your Parchment Paper.
In your Food Processor or Mixing Bowl add all ingredients. Blend on Dough setting until all Ingredients are mixed well. If your using a Regular mixing Bowl, Mix well with Fork first and then switch to Large Spoon, try to get the ingredients mixed well.
Next grab your cookie press, and load up. My Press is super inexpensive, thinking of starting a Go Fund me page to get a nicer one, just kidding 🙂 I ..do seriously need a better one, but this little guy has done a good job for me.
Squeeze your Cookies/Rings out onto Parchment covered Cookie Sheet. Don’t make them too big/thick, you may need to practice a bit.
Place into your Pre-Heated (300 dg) oven, cooking times may very with each oven, should be done in 15 to 18 min. Keep an eye on these cute little guys.
This batch will make 48 + if done to the right size. They keep for about 4 days after that they are not as fresh and tasty. (my opinion only). If you want to 1/2 this recipe just cut all Ingredients in Half. Easy Pease!
Place on Cooling parchment before sealing in container or Zippy Bag. Let Cool Complete!
These are great for a party, or upcoming Fall Holidays, or just a quick snack. Enjoy Guys!