Gluten-Free Coating For Baking/Pan-Frying

I "invented" a recipe last night. I am sure I am not the first but I didn't use a recipe. It worked well for two different items: walleye and cauliflower.

Ingredients:

crushed corn tortilla chips
cornstarch
egg
rice milk
sea salt (optional)
pepper (optional)


Combine 3/4-1 c. crushed tortilla chips with 1/4 c. corn starch (add salt and pepper to mixture if using. Be careful not to add too much salt if your chips are salted). Set aside. Beat egg and add a little rice milk. Dip food to be baked/pan-fried into the egg mixture, roll in dry mixture, repeat.

I pan fried in canola oil over med-med/high heat. The cauliflower was sliced into 1/2 inch wide slices off the whole head instead of cutting it into the "typical" florets.

Sauteed Garlic Chicken with Spinach and Mushrooms

2 T. olive oil
1 clove garlic, minced
1 chicken breast
1/2 C. mushrooms (baby Portabello or button), sliced
1/2 C. raw spinach


In a skillet heat the olive oil and garlic over medium-low heat. Lightly brown a chicken breast turning as needed. Add mushrooms when chicken no longer releases pink juice when pierced. Continue to saute until mushrooms are tender. Add spinach and cook until slightly wilted.

Scrambled Egg Options

Here are some ingredients that I enjoy in scrambled eggs:

Mushrooms
Bell Pepper
Zucchini
Broccoli
Spinach
Goat Cheese

Heat some olive oil in a skillet over med-low. Saute mushrooms or veggies that take longer to cook until tender. Add 1-2 eggs and mix well to scramble. If using spinach add with the eggs. Top with goat cheese if desired.

If you're short on time use pre-steamed/cooked veggies. This will cut the cooking down time significantly.