We all develop habits during our lives that aren’t necessarily ideal for us. Having worked as a professional chef for many years, I learned to dredge any animal protein that I was going to saute in flour first, to give it a nice brown color when it’s done. Because really, we eat with our eyes as well as our mouths.
My favorite New Orleans chef, Frank Brigtsen, always says….”brown is the color of flavor” and when it comes to cooked food, I couldn’t agree more.
So what’s a gal to do when she goes gluten free? I still want that eye appeal.
Well….I came up with this gluten free pan saute and it’s not only appealing to the eye, but to the palate as well. And…you don’t have to be gluten free to enjoy the tremendous flavor it adds to foods.
I have developed a little bit of a blend of powdered/granulated spices that I shake on my protein of choice (well coat) before I toss it into a pan to saute. You can modify it in any way that pleases YOUR palate. Don’t like garlic? Leave it out. You can mix and match or add any spice you want to the list.
I’ve been pretty much sticking with this combo
garlic granules (or powder)
onion granules (or powder)
I clean and prep the item I want to cook and put it on a plate.
Heat a pan to medium high heat.
While it is heating up, shake whatever combo of spices you want on top of your protein coating it well. Add just enough coconut oil in the bottom of the pan to COAT the pan and drop the “meat” in spiced side down.
While it is searing on the side that is seasoned, I then add salt and pepper to the unseasoned side
Try and get in the habit of just turning your food once. Be patient when you drop it in the pan. You can see when it starts cooking through because it changes color around the edges. When it’s ready, turn it once and finish.
Quick, easy and delish! Who doesn’t want to enjoy food that looks THIS good? This is batch cooking at its very easiest and most delish.
And flavor? Through the roof.