Gluten Free Fried Green Tomatoes

Gluten Free Fried Green Tomatoes

3 large green tomatoes
3 tablespoon gf flour
3 tablespoons potato starch
1 tablespoon Mrs. Dash
2 large pasture raised eggs
1/4 cup buttermilk

dash or two or so of hot sauce
1-1/2 cups yellow corn grits
olive oil or avocado oil for frying

Core then slice green tomatoes into 3/8 inch thick slices and set aside. On a large plate put flour and potato starch and Mrs. Dash and mix. Dip each tomato slice into the flour mixture and set aside on a separate plate. Let sit till a bit dry. Meanwhile in a medium bowl beat eggs, then add buttermilk and hot sauce, and mix till just blended. On another separate plate add the corn grits and flaten to accommodate the tomato slices. Dip each tomato slice in the egg mixture and then into the corn grits. Place them on a clean plate one at a time. Continue till all tomatoes are coated. Let the coated tomatoes sit to dry out for half an hour. At the end of the time add the oil to a large cast iron frying pan. When oil is nice and hot add coated tomato slices one at a time and fry on one side and then the other, allowing plenty of space between each tomato slice. Drain on paper towels and serve with your favorite remoulade style sauce. Very Southern and so good.

Mid Summer Dream

Mid Summer Dream

Enjoying my perennials at their peak;
many have matured and are a delight to behold.

Cantaloupe - Sweet Melon Perfumy

Cantaloupe - Sweet Melon Perfumy

It's a very large cantaloupe, yes it is.

Another great find at my local farmers market

Gary has so many allergies to fresh fruits,
hopefully this isn't one of them.
Oops, just found out he can't eat it, 
I'll be luxuriating in this sweet melon perfumy.

Baked Crunchy Purple Long Beans

Baked Crunchy Purple Long Beans

12 purple long beans cut into 2 inch lengths
1-2 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon black pepper freshly ground
1 teaspoon dried ground thyme

1/2 cup fresh finely grated parmesan cheese
1/2 up gf bread crumbs

Found fresh purple long beans at the farmers market. The beans were very dark purple and over a foot long. Start by cutting the beans into two inch lengths and place in a medium sized bowl. Toss in olive oil. Make sure the parmesan is grated and not shredded. Toss beans with all the remaining ingredients. No need to add salt since the cheese is already salty. Bake beans in a single layer on a parchment lined baking sheet in a preheated 400 F oven. Bake for 10 to 15 minutes. Watch closely so beans don't burn. Serve immediately. I was amazed these beans stayed their purple color, most turn green when cooked. Perhaps baking rather than sauteing is the trick. I read that keeping the purple color depends upon the variety planted. These were very delicious and a lower calorie snack or side dish.