Spicy green tomatoes

The local produce scene in Jackson, MS right now reminds me a little of the winters in Indiana, except that it is too hot, not too cold, for many summer veggies to bear fruit. My fall favorites, like onions and green tomatoes feel really seasonal right now.  As much as I love fried green tomatoes, there are lots of other ways to eat them.  Here’s one that makes a great, spicy, tangy, breakfast veggie. I mixed mine with some browned, seasoned ground turkey and topped it with a couple of over-light eggs.

In a large skillet, saute in coconut oil:
1/4 – 1/2 large red onion, quartered and sliced
until it begins to soften.  Add:
3 cloves garlic, sliced
1 hot banana pepper, sliced, without seeds (I used a red one for color, use more or less to taste) saute until onions and garlic are lightly browned. Push this stuff to the edge of your pan and add:
1 very large or 2 smaller green tomatoes, quartered and sliced
Arrange in a single layer, brown and then flip to brown the other side.  Drizzle with:
3 Tablespoons cider or rice vinegar, not balsamic (I used sugar-free rice vinegar).
mix everything together and cook for another few minutes until the vinegar evaporates and everything is softened.  Season with salt to taste.

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Egg-cake experiment

I’m not confused. These are NOT pancakes but I think they could be tasty pancake-like breakfast food with a little tweaking, and they don’t use, say, 10 pounds of nuts, a bunch of bananas, or anything else that I wouldn’t eat in the course of a normal meal.  They hold up really well and could be spread with whatever pancake topping you like.

Heres the basic idea…they’re fluffy because I whip the egg whites separately from the yolks and fold them in later like a souffle.  This version is totally neutral, and I imagine you could season or augment them to be sweet or savory. . . say, grated sweet potato and cinnamon – zucchini – coconut flakes – coco powder – spinach. . .

Separate:
3 Eggs, putting the yolks and whites in separate bowls
Beat egg whites until thick and fluffy, they should form soft peaks when the beaters are pulled out.

Combine:
3 yolks from above
1/3 C Water
3 Tablespoons coconut flower
Beat until thoroughly combined and as thick as possible.

Gently fold the yolks into the whites, combining without totally deflating your egg whites.  Spoon onto a greased medium skillet to form small pancakes, cook a few minutes each side until golden and just cooked through.