Ok, so I posted about making the almond milk yesterday, but I didn't mention that you should/could save the pulp that is left over. When I made the milk, I saved the almond 'mill' that was left over and just stuck it in the freezer until I could figure out what to do with it. Well, my chance came sooner than I expected... When I was trying to be creative and find something new for my non-vegan daughter, Jadyn, it popped into my head that she LOVES chicken nuggets (specifically, McDonald's chicken nuggets) so... I beat an egg with some almond milk and a tiny bit of vinegar (similar to buttermilk) and then I tenderized a chicken breast, cut it into 'nuggets', coated it in the egg mixture, coated it in the left over almond mill, and deep fried it in olive oil. Now, I was totally winging this and taking that into consideration, it turned out really good! I did forget to season the almond crumbs, so that would be a must, but other than that I think it was a great use of the left overs. Who'd a thought... low carb, battered, deep-fried chicken? Yum! I'll have to try it again when I get the almond flour I ordered to see if the finer ground texture is better.
Also, since I was going to be sharing different things that we were eating, last night we had seasoned brown rice, Santa Fe sweet potato fries ( http://glutenfreegoddess.blogspot.com/2008/08/sweet-potato-shoestrings-fries-that-is.html ), and sauteed yellow summer squash. I winged the seasoned brown rice and it turned out pretty great :) so i was happy about that. Just in case you were wondering... I put 1-1/2 cups brown rice, 3 cups water, and a dash of each: basil, thyme, and fresh ground black pepper. I also added a tiny tiny pinch of cinnamon :) and I had to season it pretty generously with salt. I let it all cook like usual and when all the water was absorbed, I drizzled a tiny bit of olive oil so that it wouldn't clump up.
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