Low Carb Fried Mush Food

LOW CARB FRIED MUSH

Steps:

• Preheat the oven to 350 degrees. Coat an 8 x 8 baking dish with nonstick cooking spray.
• Mix all the ingredients together, and pour the mixture into the prepared baking dish.
• Bake for 20 to 30 minutes, until a knife inserted in the middle comes out clean. Cut into quarters.
• Heat the oil in a skillet, and fry the four pieces until they're brown on both sides. Serve with your favorite topping.

MEXICAN MUSH

Steps:

• Heat the oil in a large pan.
• Sauté onions and garlic until tender.
• Add picante sauce, green chiles, beans, bean dip, corn, veggie burgers, and.
• spinach and stir to blend.
• Break the burgers up as they defrost.
• When the mixture heats, add your favorite cheese and stir until melted.
• Serve over chips garnished with whatever you would like (sour cream, more.
• picante sauce, etc.).

FUNCHI (CORN-MEAL MUSH)

Steps:

• Mix in a heavy saucepan the cold water, cornmeal and salt.
• Stir in the boiling water and the tablespoon of butter.
• Bring to a brisk boil over high heat and cook for three minutes.
• Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
• For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.

AIR FRYER FRIED MUSHROOMS

Steps:

• Preheat the air fryer to 400 degrees F (200 degrees C).
• Beat eggs in a bowl. Combine flour, all bread crumbs, kosher salt, onion powder, garlic powder, pepper, paprika, and seafood seasoning in a separate bowl.
• Dip mushrooms first in eggs, then in seasoned flour. Dip back into the eggs and into the seasoned flour again. Place on a plate.
• Place a batch of mushrooms in the air fryer basket, making sure none are overlapping. Spray with nonstick cooking spray. Cook for 6 minutes. Shake basket and spray any chalky spots with nonstick cooking spray. Cook for 6 minutes more. Repeat with remaining mushrooms.

CORNMEAL MUSH

Steps:

• Place some water into a soup bowl and set aside.
• Place the two cups of water into a pan (I use a heavy pan to even out the heat).
• Measure the cornmeal and then spoon some of the water from the pan into the measuring cup.
• Use the spoon to allow the water to seep down into the cornmeal fully wetting it.
• Once fully wet, put heat under the pan and start spooning the wet cornmeal into the pan, stirring constantly to avoid clumping (for some reason attempting to simply put the dry cornmeal into the water directly tends to cause clumping).
• Use water from the pan to rinse out the measuring cup and set aside.
• Stir the water and cornmeal mix constantly while heating (this is important to avoid both clumping and burning).
• Stir and simmer the mixture until it thickens to the point where it requires a bit of help from the spoon to pour out of the pan.
• Immediately remove from heat, quickly empty the water from the soup bowl into the measuring cup and then pour/spoon the cornmeal mixture into the soup bowl (the water in the soup bowl will help in removing the set mush later).
• Dip a small spoon into the water in the measuring cup and use the bowl of the spoon to smooth and even the surface of the cornmeal mixture; use the tip of the spoon to go around the edge of the mixture and make it
• Set the bowl aside overnight to allow the mixture to set (I don't cover it, but if leaving it set more than overnight you might want to consider covering with cheesecloth).
• To use the mush, overturn the soup bowl onto a cutting board (shake a little if needed to release the mush).
• Cut into 1/4-inch slices (more or less to taste).
• Depending on consistency you may have to use a big knife to make the basic cut and a small knife dragged along the side of the big knife to release the mush from the big knife without breaking it.
• Fry these slices at 350-degrees on both sides in butter/margarine until a slight golden crust forms.
• If you use a griddle, while cooking you can place the plate under the griddle to warm it.
• Place on a plate and cover the mush with your favorite fruit jam (fig jam works well if you can get it and I also like my homemade strawberry jam; but most fruit jams will work just fine).