Kay Wheeler Moore

Welcome to my blog

Hello. . .

The Newfangled Country Gardener is for anyone who has a garden, would like to have a garden, or who simply enjoys eating the garden-fresh way. I don't claim to be an expert; in this blog I'm simply sharing some of the experiences my husband and I have in preparing food that is home-grown.

About the author

Kay Wheeler Moore is the author of a new cookbook, Way Back in the Country Garden, that features six generations of recipes that call for ingredients that are fresh from the garden. With home gardening surging in popularity as frugal people become more resourceful, this recipe collection and the stories that accompany it ideally will inspire others to cook the garden-fresh way and to preserve their own family food stories as well. The stories in this book center around the Three Red-Haired Miller Girls (Kay's mother and aunts) who grew up in Delta County, TX, with their own backyard garden so lavish that they felt as though they were royalty after their Mama wielded her kitchen magic on all that was homegrown. Introduced in Kay's previous book, Way Back in the Country, the lively Miller Girls again draw readers into their growing-up world, in which a stringent economic era--not unlike today's tight times--saw people turn to the earth to put food on the table for their loved ones. The rollicking yarns (all with recipes attached) have love, family, and faith as common denominators and show how food evocatively bonds us to our life experiences.

Thursday, May 17, 2012

Dig up an onion, dip and dredge—healthy homemade onion rings

We thought this would be funner than fun—homemade onion rings prepared from the onions out of our own garden.

The inimitable cook Paula Deen helped with this endeavor—through her recipes featured in a recent edition of Prevention magazine. Deen has been “lightening up” because of her well-publicized  diabetes diagnosis, so many of her food preparations are makeovers—healthier ways to stir up classic (and often fat-laden) Southern meals.

In this one she took the onion ring to new heights, as far as I’m concerned. These are baked in the oven after being coated with a seasoned mix of flour and bread crumbs.

I liked these better than the heart-hampering ones you might get at the local greasy spoon. And the freshness of slicing up a just-picked onion from our own onion rows—priceless!

Crispy Creole Onion Rings

1/4 cup all-purpose flour
2 teaspoons Creole seasoning
2 large egg whites (I used 1/2 cup egg substitute)
2 cup panko bread crumbs
2 large sweet onions, slice and separated into 1/2-inch-thick rings

Heat oven to 450 degrees. Coat 2 rimmed baking sheets with cooking spray. In a small bowl whisk together flour and 1 teaspoon of the seasoning. In another small bowl lightly beat egg whites. In a third small bowl combine panko and remaining 1 teaspoon seasoning. Dredge onion rings in flour mixture. Gently shake off excess. Dip in egg; let excess drip off. Dredge in panko mixture to coat; place on prepared pans. Coat onion rings lightly with cooking spray. Bake 6 minutes. Turn onion rings and bake until they are lightly browned for 4 to 6 minutes longer. Serve immediately.

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