Fried Green Tomatoes With Gluten Free Breading

I have had an over abundance of green tomatoes in our garden this year. The tomatoes seem to ripening much more slowly than normal. Seeing all those green tomatoes gave me a craving for breaded fried green tomatoes. I decided to try making them gluten free so that my grandson Little Bug might be able to enjoy them also.

Ingredients

2-3 sliced green tomatoes

4 tablespoons almond meal flour

2 tsp coconut flour

1 egg

2 tablespoons milk

salt and pepper to taste

3-5 tablespoons olive oil for frying

Combine almond meal flour, coconut flour, salt and pepper in a bowl and mix well.   Mix milk and egg together in a small bowl. Heat the pan with olive oil. I used medium heat. Dip the tomato slices in the egg mixture and then dip into breading. Fry each side until golden brown. Place on paper towels to absorb oil. Serve cold or hot.

They sure did turn out tasty. They lasted about 15 minutes on our table. How do you like your tomatoes? Do you have a favorite summer recipe?

Gluten Free Any Berry Pie With Graham Flavored Crust

What's an Any Berry Pie? An Any Berry Pie is made from any berries you have available to make a pie from. I just so happened to have a basket of mulberries that needed to be eaten. So, my pie is made with handpicked mulberries and a hand full of raspberries.

Recipe

Pie Crust

1 & 1/2  cups Almond Meal Flour 

1/2 cup Coconut sugar or Brown sugar

1/4 stick butter softened

2 tablespoons coconut oil

1/2 tsp cinnamon 

1/4 tsp salt

Mix all the above ingredients in a medium bowl. Mix the dough by hand until the all ingredients are blended together. Press the dough into a 9 inch pie plate. Refrigerate until the filling is ready.

Pie Filling

3-4 cups of berries cleaned

1/2 cup water

Sweetener of your choice (I used pure cane sugar)

1 & 1/2 tsp Arrowroot flour or corn starch

1 tablespoon fresh squeezed lemon juice

Place clean berries in a sauce pan with water, lemon juice and sweetener. I added 1/4 cup of sugar as the berries I used were not tart or sour. If your berries are sour or tart use more sugar to your taste. Bring the berries to a boil then turn down to a simmer. Stirring constantly. Mix arrowroot flour or corn starch to an 1/8 cup water mix well. When berries are softened add the arrowroot water slowly to the simmering berries. Stir constantly until the juices start to thicken.  Remove from heat let cool for a few minutes. Pour into prepared pie crust. Chill and serve. 

This is a gluten free crust that taste a little like a graham cracker crust. It can be altered to fit a paleo or vegan diet. 

I hope you all enjoy. When is the last time you went berry picking? Have you taken your children berry picking? 

How To Start A Weed Free Raised Garden Bed

To start off you will need something to use as a retaining wall for your garden bed. I had some leftover wood from a wood pallet and some 4x4's from our deck project.
Next you will need a supply of cardboard or newspaper. Earlier this year I started saving pizza boxes, soda cartons and other boxes from purchases.
Now decide where and how big you want your raised bed. Then lay out your cardboard flat right over the grass. I overlapped the cardboard just a little. I have been told the grass will die under the cardboard or newspaper. The cardboard will break down into the soil as the summer goes on.

Next lay out your wood or other material to help retain the soil. Cinder blocks would work just as well in this instance. 

Now fill the inside with about twelve inches of soil, peat-moss and other soil amendments. I added 14 bags of organic soil and two large bags of peat-moss. 

At this point I had my husband put some stakes around the out side of the garden bed. This will stop the heavy soil from pushing the 4x4's outward. 

I then added my started vegetables. 

I am looking forward to keeping a record of how my vegetables do in my garden planner. This is the first time I am trying this new raised bed method. I have been thinking that I probably should have put the raised bed together in the fall so it could have sat over the winter. The cardboard would have been nearly decomposed by spring. No matter now I will keep you informed how this method works for me. What do you think? Do you think it will remain weed free for this summer at least? Have you planted a garden this year? Do you use a raised bed method? 

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Sweet & Sour Chicken With Out Sugar

I started out today planning to cook up some homemade ketchup. As I was collecting the fixings I realised I had the fixings to make a Sweet and Sour Chicken recipe I had been thinking about.

My tray of ketchup fixings.

I actually think the word ketchup is what made me decide on Sweet and Sour Chicken. For the past few weeks I have come across a couple recipes for Sweet and Sour Chicken while browsing online. Each time I saw the ingredients lists I thought how simple the recipe could be if a little thought was put into the breakdown of the ingredients. Most of the recipes called for a type of vinegar. You can use white vinegar, apple cider vinegar of wine vinegar. Each recipe called for sugar. With my new pledge to reduce our sugar intake I figure any sweetener can be substituted. Each recipe called for different seasonings. I used what I had and liked.  I also added a couple extra ingredients to suit my families taste. I hope you are inspired to try this recipe. 

First off I want to talk about the sweetener I used in my recipe. I replaced refined white sugar with PreSweet Tagatose from NuNaturals. PreSweet Tagatose is a naturally occurring sweetener found in milk, fruits and vegetables. It is lactose free, gluten free and will not raise blood sugar levels.

1 Tsp serving of PreSweet Tagatose = 1 Tsp of sugar. 

Recipe: Sweet & Sour Chicken 

Ingredients:

3 large boneless chicken breasts (I deboned my own)

½ cup cornstarch

2 beaten eggs

olive oil

Salt, pepper, garlic powder or other seasoning

1 green or red bell pepper

1 yellow onion

½ cup apple cider vinegar

5 Tbsp ketchup   

1 fresh squeezed lemon

½ cup PreSweet Tagatose

1 tsp garlic powder

 

Chop onions and green peppers and sauté in a small amount of olive oil. Then set aside. Cut chicken breasts into small cubes. Bite sized pieces are best. Add oil to heated skillet. Season the chicken pieces to your taste. Toss chicken pieces in cornstarch and dip in egg. Fry coated chicken in the skillet until golden brown.

Combine vinegar, ketchup, lemon juice, garlic powder and sweetener in a medium bowl blend well. While making the sauce you should carefully add the ingredients to your taste. If you would like a more sour taste use more vinegar or lemon. For a sweeter taste use less vinegar and a little more sweetener.

Place the chicken back into the skillet. Then add the sautéed onions and peppers. Pour the sauce over the chicken. Cover and simmer on very low until the chicken is done and the sauce is thickened and bubbly. Serve over white rice.

 I hope you enjoy this recipe. If you recreate this recipe I would love to hear how it turns out. 

Disclaimer: I received the above mentioned product from NuNaturals. The product was used to facilitate the creation of a sugar free recipe. No monetary compensation was received.

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