Culinary Adventures
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Oven-Fried Okra
Ingredients:
1 lb fresh okra, sliced into 1/2-inch rounds
1 cup almond flour
1/2 cup grated Parmesan cheese
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, beaten
Instructions:
01.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
02.
In a shallow dish, combine almond flour, Parmesan cheese, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well.
03.
Dip the okra slices first into the beaten eggs, and then into the almond flour mixture, ensuring each slice is evenly coated.
04.
Place the coated okra slices onto the prepared baking sheet in a single layer.
05.
Bake for 20-25 minutes, or until golden brown and crispy, flipping the okra slices halfway through the baking time.
06.
Remove from the oven, and serve immediately with your favorite dipping sauce.
Cauliflower Jambalaya
Ingredients:
1 large head cauliflower, cut into florets
2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
1 green bell pepper, diced
1 red bell pepper, diced
2 celery stalks, diced
1 cup diced tomatoes
1 cup low-sodium chicken broth
1 lb cooked shrimp, peeled and deveined
1 lb smoked turkey sausage, sliced
2 teaspoons Creole seasoning
2 green onions, thinly sliced
Instructions:
01.
Pulse cauliflower florets in a food processor until they resemble rice grains.
02.
In a large skillet, heat olive oil over medium heat. Add onion, garlic, green bell pepper, red bell pepper, and celery. Cook until the vegetables are softened, about 5 minutes.
03.
Stir in the cauliflower rice, diced tomatoes, chicken broth, shrimp, turkey sausage, and Creole seasoning. Mix well and bring to a simmer.
04.
Lower the heat, cover, and cook for 15-20 minutes, stirring occasionally, until the cauliflower rice is tender and most of the liquid has been absorbed.
05.
Remove from heat, garnish with green onions, and serve.
