Source: Low Carb Soy Flour Pasta/Noodles
I’m doing a combo of two recipes tonight. Plus a half. Im making these brussel sprouts tacos with creamy avovado sauce, but instead of black beans, Im using red lentils as in this Red Lentil Tacos recipe
AND, I’m adding some browned ground taco-seasoned turkey.
you can use pre-made polenta to save on time, but make your own for a big cost savings. i made this with pre-made, cut into rounds and then pan fried until crispy, then coated with the mushrooms on top. it was delicious!
Who knows who first mixed soy sauce and butter and discovered the pleasures the combination provides Try the mixture on warm white rice, a steaming pile of greens or an old sneaker – regardless, the taste is a sublime velvet of sweet and salty, along with a kind of pop we call umami, a fifth taste beyond sweet, sour, bitter and salty Soy butter provides warmth and luxury, elegance without pomp
We’ve suffered through day two of the raging flu at my house. While subtle moans of what sound to be human agony resonate from the sofa, I’m constantly trying to keep the house decontaminated by hosing down the walls with sanitizer and attaching a tube from my husband’s mouth that leads out the back door. […]
Homegrown or from the farmers market, green tomatoes are tangy, sour, slightly sweet. All the recipes I found for them required a lot of ingredients, and as the afternoon monsoon thunderstorm set in, I knew I wasn’t up to running to the store. So I made do. And they came out fantastic. This recipe is scaled for 1, or maybe 2, people and meant to be served as an appetizer or snack. I enjoyed it at tea time (around 4pm with a mug of authentic chai tea with local honey).
1 medium or large green tomato, use 2 if on the small side
3 tbs milk (buttermilk is best, but since I didnt have it I used whole milk powder mixed with a little water)
1 tsp salt
1 tsp freshly ground pepper
1/2 cup cornmeal, corn flour, etc. I used masa flour.
Oil for frying (I like grapeseed or cocounut)
Mix egg and milk in a small bowl. In another bowl, mix together the corn flour, salt, and pepper. Add additional spices if you like (parsley, garlic powder, etc). Slice the tomato into thin slices, about 1/4″ thick. Heat the oil in the pan on medium-high. Dunk each tomato slice into the egg/milk, and then coat it with the corn flour. You can do this a second time if you want a thicker crust on them. Place each tomato slice in the pan, do not over-crowd or layer them. Cook for 2-3 minutes, flip, and cook another 2-3 minutes. Both sides should be a deep golden brown. Drain on paper towels. Serve with lemon, hot sauce, or ranch.