Cheesy Fried Green Tomatoes
Here's how to make low carb fried green tomatoes using Parmesan and flax seed. #lowcarb and #keto.
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Southern Fried Green Tomatoes Recipe with homemade Dipping Sauce ~ Mansa Queen
Put those green tomatoes into use before they go bad! Here’s how. Slice, season, coat and fry them up. Simple, Just follow my recipe.
Checkout my viral jiffy muffin mix cornbread hack
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Ingredients Used
3-4 unripe green tomatoes
Vegetable oil to fry
For breading :
1 cup AP flour
1 cup corn meal
1/2 cup breadcrumbs
2 eggs
1/2 cup buttermilk/ whole milk
Seasoning :
Salt
Black pepper
White pepper
Onion powder
Garlic powder
Paprika
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3 New Ways to use your Green Tomatoes - CFR Episode 34
The end of your summer garden always leaves you with piles of un-ripened tomatoes. When you search for things to do with them all you get is Fried Green Tomatoes or Salsa Verde. In this episode of Cooking For Real, I will present 3 very different ways of using those Green Tomatoes.
Links from the video:
drumbeets.com - Plant-Based Diet recipes
tryfermentology.myshopify.com - Sauer Stones
Fried Green Tomatoes Recipe
This is perhaps the best-known recipe for using up green tomatoes, something probably every home gardener has had to figure out how to do at least once. While this is not a practical way to use up a large number of green tomatoes, it does make a great snack for 3-4 people if there are only a handful of under-developed and green tomatoes to get rid of.
These aren’t much good left over, so eat whatever gets fried. Green tomatoes will keep at room temperature in a dark place with reasonable ventilation. If they get much sun, they will start to turn red.
These make an excellent side-dish for something more responsible, like roast beef or pork. Or they can be used as the base for a dish. As a snack, it is best to have some sort of sauce or dip for them, such as spicy mayonnaise or remoulade sauce.
Makes however much tomato you have to fry.
Equipment:
• wide saucepan or high-sided skillet
• tongs or spider for handling frying tomato slices
• plate lined w/ paper towel or other oil-wicking material
• thee pie plates or similar for dredging
Ingredients:
3-5 ea green tomatoes unripe; not fully-ripe green zebra tomatoes
1 cup vegetable oil or more, to shallow-fry tomato slices
1 cup buttermilk or kefir
1/2-1 cup flour
1/2-1 cup corn meal
to taste: salt
pepper
parmesan or other grating cheese
Procedure:
1. Place the saucepan over a low flame with the oil in it, so it can start to warm up.
2. Wash and dry the tomatoes, then slice them 4-6 mm thick, about a quarter inch.
3. Salt and pepper the tomato slices on both sides.
4. Set up the flour, buttermilk and corn meal each in its own pie plate or similar dish.
5. Ensure that the oil is hot enough for cooking. If the flame is still fairly low, perhaps turn it up slightly to account for the cold food about to go into the pan.
6. Dredge 4-6 slices of tomato, enough to fill the pan without crowding. The slices of tomato must not overlap in the pan.
7. Allow the slices to cook for 60-90 seconds on one side, then turn them and allow them to cook for about the same amount of time on the other side, then carefully remove them to the lined plate.
8. While the slices are still hot, grate parmesan over them, or season them however is appealing.
9. Repeat from step 6 until all the slices are cooked.
10. Enjoy the fried tomatoes hot, with some piquant and spicy sauces.
Music:
How to make The BEST Salsa Verde Recipe | Boiled, Fresh or Roasted Salsa
Hello & welcome to the Views Kitchen, on today's help Wednesday we will be showing you the basics to boiled, fresh, and roasted salsa verde. Please take the time to look at the list of ingredients and extra tips below, thank you for subscribing and liking our show. As always #viewsclub we love and adore you ???? Stephanie and, Cloud
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Boiled Salsa Verde
6 medium tomatillos
1/2 medium onion
1 jalapeño or Serrano pepper
Fresh cilantro (20 stems)
1 Tbsp lime or lemon juice
1/2 Tbsp salt (Himalayan)
*These amounts yield 1 1/2 cups salsa
Fresh Salsa Verde (2:58)
6 small tomatillos
1/4 medium onion
1 jalapeño or serrano pepper (I used 1/2 serrano)
Fresh cilantro (20 stems)
1/2 Tbsp lime or lemon juice
1 1/2 tsp salt (Himalayan)
*These amounts yield 1 cup salsa
Roasted Salsa Verde (5:22)
6 Tomatillos
1/2 medium onion
5 garlic cloves
1 Jalapeño or serrano pepper
Fresh cilantro (30 Stems)
1 1/2 Tbsp lime or lemon juice
1/2 Tbsp Salt (Himalayan salt)
*These amounts yield 2 cups salsa
Tips
*adjust salt and citrus to taste for all recipes
*salt amounts will vary if you are using regular table salt
*Spice lovers add an extra 1 or 2 peppers to bring the heat ????
*Tomatillos have a lot of pectins, when you refrigerate you’ll notice the salsa gets thicker. Not to worry! Just mix and continue with your salsa : )
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???? I'm your host Stephanie and behind the camera, you have my sister Cloud (☁️). I started cooking at 4 years of age. What?! Yes (LOL) I pulled up a chair and my first choice was to fry an egg. I was hungry and that’s all I have to say about that experience. I would like to say I’m completely self-taught in the kitchen, but I have the lovely women in my family to thank. They taught me to honor my ancestors and to make my Mexican Cuisine comfortable for my home. I thank our creator for my curiosity and my never-ending search for the next gastronomic satiation. Cooking is a huge part of my daily life as I prepare breakfast, lunch, dinner, and snacks for my two American Korean/Mexican boys. I know who does that these days? Me, I homeschool my two boys and I’m grateful for every moment spent. ❤️ If you love our spectacular homemade recipes, Please take the time to Subscribe and support our channel. Don't forget to click the bell for notifications. We upload new recipes 4 times a week. After all, we wouldn't be here without you ???? Thank you ????
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???? If you use my recipes for your channel or social media platforms. Please give credit to Views on the Road. My recipes are original and a lot of loving work goes into them. Thank you, Stephanie
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TWO SALSAS You Always Need: Easy Mexican Salsa Roja & Salsa Verde Recipe
Tacos? SALSA! Fajitas? SALSA?
Getcha Some APC BBQ Rubs Here:
Breakfast? SALSA! You always need salsa no matter what dish or meal you are making so be sure to always have these two ready to go fresh or from the fridge!
There are so many ways to make red and green salsas and I’m gonna share with you my two favorite recipes.
My SALSA VERDE is HOT. Jalapeños, serranos and garlic is all you need and I love this simple green salsa because it can also be a base to kick up the heat in almost any other salsa you make.
My SALSA ROJA is just savory and dang delicious. Chile piquin, chiltepin, garlic and Roma tomatoes is all you need to make this red salsa. This combination uses the official pepper of the State of Texas, combines it with the tomatoes and gives it a great flavor to balance out the heat and also make it good for different dishes.