Fried Green Tomatoes *Gluten-Free and Standard Versions*

Ingredients
3 green tomatoes
1c stone ground yellow corn meal
1/8c potato starch*
1/8c pre-cooked cornmeal (such as harina PAN)*   **
1/4 tsp paprika
1/4 tsp turmeric
1 pinch dried oregano
1/8 tsp cayenne pepper
1/4 tsp black pepper
1 dash garlic powder
1-1/2 tsp salt

1 egg
1/2c milk

oil for frying
*If you are not on a restricted diet, I recommend subbing these ingredients with unseasoned breadcrumbs for the ultimate crunch, yum!
**Found in the Latin aisle at most supermarkets or at your local Latin market

Procedure
1. Preheat oil to 375F.  You can deep fry or shallow fry for this recipe
2. Wash tomatoes, trim them, and slice them into thick rounds (about 1/4").
3. In a shallow bowl, blend together all dry ingredients until evenly combined.
4. In a separate shallow bowl, whisk together eggs and milk until well blended.
5. Place tomatoes in milk mixture, dredge them in flour mixture and shake off excess.  Take a second dip into both bowls and to the fryer we go!
6. Fry until golden brown, drain on a paper-towel-lined tray and enjoy :).

Bonus:  If you're a dipper, blend together your favorite mayo and a TB or two of prepared deli mustard with some of your favorite spices and there you have it.  If you have no idea what your favorite spices are, give some of the ones used above a try  ;).  Now you've got yourself a little remoulade!  Sounds fancy, no?  and to think, you didn't even know what your favorite spices were.

References: http://www.southernplate.com/2008/07/fried-green-tomatoes.html

Rice Pudding from Leftover Rice

Ingredients

2c cooked rice, crumbled with your hand or a fork to remove clumps
3-1/2c milk
4 egg yolks, lightly whisked

zest of 1 lime

zest of 3/4 of an orange

1-1/2c turbinado sugar

1 cup dried fruit (raisins or whatever other dried fruits your heart desires, just chop larger fruit)

1 cinnamon stick
1/2 tsp salt

1TB dark rum

2 tsp vanilla

1 tsp butter, cut into cubes

Mix it Up!
Sub. in cranberries or mix them with raisins.

Sub. lime with the zest of half a lemon plus 1\2 tsp lemon extract

Add a couple dashes of nutmeg.

Sub. cooked rice with 2\3 c raw rice, add an extra egg yolk, and use a total of 5 cups  milk

Procedure

1. Preheat oven to 350F

2. Bring a medium size pot of water to a boil.

3. Meanwhile, blend all ingredients, except butter, together thoroughly, being sure to incorporate the sugar and egg yolks well.

4. Place rice, milk, egg yolks, zest, sugar, dried fruit, cinnamon stick, and salt into a tempered glass or ceramic cooking vessel and blend well.

5. Place the glass or ceramic cooking vessel into a large pan (a rectangular cake pan works well).  Make a bain marie by pouring the boiling water into the outer pan, being sure to avoid any of the water getting into the rice pudding.

6. Bake for 45 minutes, stirring every 15 minutes to avoid curdling.  Cook at 300 F for 2-1\2 hours,stirring every 15 minutes in the first 30 - 45 minutes.

7. Stir in rum and vanilla and cook for another 5 to 10 minutes for a total cook time of 50 minutes to one hour.  The custard should still look a little loose.  Remove it as this point, as the carryover cooking will allow it to set completely without curdling.  Stir in butter and serve or allow to cool to room temperature.  Enjoy cold, heated, or at room temperature, but be sure to store under refrigeration.

*Your rice pudding will not brown with this method, but it also will not curdle and will be perfectly creamy.

Tropical Cobb Salad

Tropical Cobb Salad
1 large ripe mango, cut into chunks
1 medium-sized ripe avocado, cut into chunks
1 whole chicken breast, marinated, grilled, and chunked
feta, goat cheese, or blue cheese, crumbled (I used Loralie blueberry goat cheese with vanilla)
3 hard boiled eggs, sliced into chunks
5 slices of bacon, crumbled
a mixture of red lettuce, spinach leaves, cilantro (stems removed), chopped and washed thoroughly
light, tangy dressing of choice

Tangy Citrus Vinaigrette
1-1/2 TB white balsamic vinegar
1 TB fresh orange juice
1 TB fresh lemon juice
zest of 1/2 lemon
zest of 1/2 orange
1/2 garlic clove, grated
1/4 tsp black pepper
1 rounded tsp salt
10 shakes of cayenne pepper
9 TB grape seed or olive oil

Chicken Marinade
3 green onions
1/4 red bell pepper
1/4 onion
1/2" piece of ginger
1/4 habanero pepper
1/4 tomato
1 heaping teaspoon salt
pepper to taste
1 TB olive oil
1 sprig fresh thyme, stems removed

Procedure
1. Allow chicken to marinate for at least an hour.

2. Grill or bake chicken.  I used my Foreman grill.  Cut into chunks.

3. When serving, toss desired portion of greens in light amount of dressing.  Top with a few chunks of the following: eggs, avocado, mango, and a good portion of chicken.  Top with crumbled cheese and bacon.  Drizzle a little dressing.  Enjoy :)

Delicious Red Lentil Soup My Way

Ingredients
5 cups water
1 cup dried red lentils*
1 white or vidalia onion, chopped
2 cups chopped potatoes
1/4 red bell pepper, chopped
2 garlic cloves, left whole
1 indian finger chilli, chopped in half, width-wise
1 tsp fresh ginger, sliced
1 TB tomato paste
2 tsp salt
1/3 c chopped fresh cilantro, stems removed

*Found at your local Indian market

Procedure
1. Add first all ingredients, except cilantro, to a pot, cover and bring to a boil.

2. Lower heat and simmer 15-20 minutes or until lentils and vegetables are tender.

3. Stir in chopped cilantro.

4. Puree to desired texture in small batches in a blender or using an immersion blender.  Enjoy.

References: http://www.food.com/recipe/egyptian-red-lentil-soup-94673