Fried Green Tomatoes with Yogurt Dill Sauce

A branch, heavy with green tomatoes, fell off my plant the other day.  I took it as a sign that I was to make fried green tomatoes.  Now that I’ve tried them, I want to go pick some more tomatoes before they ripen so I can make some more.

What you need:

a few green tomatoes

1/4 cup fine bread crumbs

salt

pepper

egg

olive oil

For the sauce:

plain yogurt

fresh dill

What you do:

1.  Slice tomatoes about 1 & 1/2 to 2 cm wide.

2.  Crack the egg into a medium-sized bowl and mix with a fork.  In another bowl, place the breadcrumbs, salt and pepper.

3.  Coat each tomato slice in egg, then breadcrumbs.  You’ll need to turn them over a few times, and press the breadcrumbs down a little to get a thicker coating on.

4.  Heat a frying pan to medium, then add a little olive oil.  When it’s hot, add the tomatoes.  Cook them for a few minutes on each side.

5.  While they are frying, mix up the yogurt and a little dill in a small bowl. I prefer yogurt that isn’t low-fat; the flavour is better, and I don’t feel the need to add sugar.

Enjoy them hot with a little sauce on the side.

Oven-Baked Coconut Chicken Fingers

This easy recipe is delicious as an appetizer with dipping sauces, or as part of a meal.  You can also use whole chicken breasts, pounding them before coating.

What you need:

2 chicken breasts

1 egg

1 Tablespoon buttermilk or plain yogurt

1/4 cup unsweetened shredded coconut

1 cup bread crumbs

1/2 teaspoon salt

1/2 teaspoon freshly ground pepper

What you do:

1.  In a small bowl beat egg slightly with a fork, then mix in buttermilk or yogurt.

2.  In another bowl combine bread crumbs, coconut, salt and pepper.

3.  Cut chicken into strips.

4.  Coat chicken in egg mixture, then cover with bread crumbs.  Place chicken on a baking sheet as you take it out of the bread crumb mixture.

5.  Repeat step 4, this time just lightly dipping in egg mixture, then making sure it is coated in the bread crumb mixture.  Place chicken on a baking sheet, with some space between each piece.

6.  Bake at 350F of 15 minutes, then turn each piece over once and bake for 5 more minutes.  They should be slightly browned.

7.  If you are using this as an appetizer, serve with sweet chilli sauce or honey mustard mayo (see recipe below).  It is great when paired with a pasta dish, such as lemon-basil pasta.

Honey Mustard Mayo:

Mix 1 tablespoon mayonnaise with 1 teaspoon dijon mustard and 1 teaspoon honey.