Hello Friday! Today was my last day with Public Health, which was a bit sad. I really loved working with them and all the projects I got to do. The director even said she would want to hire me! That's always nice to hear. Who knows, I could be the face of the new Alabama Public Health Department ; ).
In reality, my next rotation starts the Foodservice Management, where I'll be working as a Foodservice worker (nice version of a lunch lady) at Dalraida Elementary. I have to say I am looking forward to start working in the schools and with the kids.
In the food world I've had another Southern experience. I found a new grocery store, Food Outlet that is cheaper than the regular chains, but still has a great variety. And that's where I found the gem of green tomata's. Yes, that is how you have to say it. Not tomatOES! Tomata's. Rule I just invented. You're welcome.
I've been dying to try fried green tomatoes as well as fried okra. Seeing as the word "fried" is a jab in the heart of a nutritionist, I of course took the latter course of oven "frying". I found a great recipe on FatFree Vegan, and I have to say they turned out quite tasty. I even got approval from the Southern roomie!
Green tomatoes, as expected have a firmer texture, and a milder flavor. They almost taste creamy and aren't as acidic as red tomatoes. Well don't I sound like such a foodie. They're just darn tootin' good! Unfortunetly I only bought one, just in case I wasn't a fan, so the recipe to follow doesn't serve a lot. The original post is for 4 tomatoes, so if you would like to make more, I would go with that one. That is if my northerners can even find green tomatoes : )
~about 6 slices
adapted from FatFree Vegan
1 green tomato, sliced
1 egg white
3 T cornmeal
2 T Whole wheat flour
1/4 tsp Cornstarch
pinch salt & pepper
Preheat your oven to 425 degrees. My trick to crispy oven frying is to line a baking sheet with a metal cooling rack. This allows the heat to get on all sides and prevents the side touching the baking sheet from getting soggy or sticking. If you don't have an metal cooling rack, I'm sure spraying a baking sheet liberally will do.
Combine the dry ingredients in a shallow dish, and beat the egg white in a seperate bowl. Dip each slice in the egg, allowing the excess to drip off.
Then coat with the cornmeal mixture, making sure both sides are evenly coated.
Place on the baking sheet, and bake about 30 minutes, or until golden brown. If you're using just the baking sheet, I would flip the slices about halfway through baking.
I topped off a homemade bean burger with one of these bad boys, and paid tribute to one of my favorite summer sandwiches. Tomato with mayo. I used half light mayo and half yogurt for a healthier version, but so good.
Hope you can find some green tomatoes this weekend, and give this a try!