Fried Green Tomatoes

Fried green tomatoes are delicious and they taste a hundred times better than uncooked unripened green tomatoes. They're also extremely easy to cook.

Ingredients
unripened green tomatoes
flour
corn meal
1 tsp salt
pepper to taste
olive oil
1-2 eggs
1/2 cup milk

1. Cut the green tomatoes into 1cm thick slices
2. Mix the eggs with some milk in a small bowl
3. Mix the flour and cornmeal with the salt and pepper in another bowl





4. dip a green tomato slice in the flour cornmeal mixture
5. then dip it in the egg milk mixture and then a second time in the flour cornmeal mixture so that the slice is evenly coated.
6. Place aside on plate and repeat this process for the amount of slices that can fit in your pan.




7. Heat up enough olive oil to completely cover the bottom of the frying pan and make sure the oil is hot before adding the slices.
8. Add the slices and let them cook till they turn a dark golden brown on their bottoms.
9. Flip them over and repeat so that they are golden brown on both sides.
10. Repeat the entire process till all the green tomato slices are cooked. Remember that olive oil burns easily and so if you are making a large batch of this, make sure to change the oil. Burnt olive oil is not healthy.



ps. There is a story behind this. The Landlord came over last week to do a house inspection and afterwards I went outside to show her the compost bins I had recently built. We started talking about the tomato plants in the garden and I asked her if the green tomatoes would turn red. She said that by now they probably wont, but I can make fried green tomatoes from them. She then asked if I had seen the movie. So... here are the fried green tomatoes from our garden and by the way, the movie 'Fried Green tomatoes' is actually quite good.

Mexican Scrambled Eggs

I usually eat this for dinner. You can serve it with tortillas if you'd like.

Ingredients
1 tablespoon canola oil
1 small white onion, finely chopped
2 to 3 serrano or jalapeño chiles, minced (more to taste, seeded if desired)
1 garlic clove, minced
3/4 pound tomatoes, cut into small dice, or 3/4 can (14 oz.), drained
3 to 4 tablespoons chopped cilantro
Salt to taste
6 to 8 large eggs

1. Heat the oil over medium heat in a large, heavy nonstick skillet. Add the onion. Cook, stirring, for about three minutes until just tender. Turn the heat to medium-high, and add the chiles, garlic, tomatoes and half the cilantro. The mixture should sear in the pan. Cook, stirring often, until the tomatoes have cooked down and the mixture is lightly browned, five to eight minutes. Season to taste with salt, and turn the heat down to medium. The tomatoes should not be watery.

2. Beat the eggs in a medium bowl, and add salt to taste and the remaining cilantro. Add to the pan and cook, stirring every few seconds to create large curds, until the eggs are scrambled. Taste, adjust seasoning and serve.

Yield: Serves four.

Vegetable Soup

It's getting cold. Soup is easy and will keep you warm and healthy. Supermarkets sometimes sell chopped vegetables that are mixed together already. This way, you won't have left over vegetables sitting in the fridge for months.

Ingredients
1-2 carrots (chopped)
1-2 parsnip (chopped)
1/2 sour apple (diced)
1/4 cabbage (thickly chopped)
handful parsley (chopped)
two bullion cubes (veggi or meat)
1 Sweet corn (two pieces)
1 Zuchini (chopped)
1.5 L of water
salt to taste

1. put all ingredients in pot
2. heat till it boils and reduce to simmer (cover pot with lid)
3. add salt
4. cook till all the components are soft and soup is flavorful






Enjoy!


Note: If the soup turns out too thick, add water! It can always be reduced again. Alternately, if you are storing the excess for the rest of the week, keep it thick and then add water before rewarming the soup for a meal. This is what i did. It also compacts storage space :) I enjoyed the fact that the pieces of each vegetable were kept thick. It means that each meal will taste slightly different as long as everything isn't overcooked.

Corn Bread

This one is simple and well known but requires products you wouldn't normally find at home, namely, buttermilk and corn meal. I wouldn't call it 'healthy' either, but its a tasty snack that will have everyone wanting more.

Ingredients
1/2 cup butter
2/3 cup white sugar
2 eggs
1 cup buttermilk
1/2 teaspoon baking soda
1 cup cornmeal
1 cup all-purpose flour
1/2 teaspoon salt
recipe found here

Preheat oven to 375

Heat up the butter in a sauce pan or pot, remove from heat and add the sugar. Thoroughly mix in two eggs. (image to left).

Then add buttermilk with baking soda and salt mixed in.



Mix in the flour and corn meal till mixture is smooth.









Bake till golden brown on top. Knife should come out clean from sample.