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Basil Tomato Pie
Pastry for a single-crust pie ( I use the deep dish frozen pie shells and usually make two pies) the ingredients below are for 1 pie shell
1 1/2 c. shredded mozzarella cheese divided
6-7 plum tomatoes
4 garlic cloves ( I use the pre minced from the jar to save time)
1/2 c. Mayonnaise ( doesn't turn out well with nonfat or low fat mayo)
11/4 c. grated Parmesan cheese
1/8 tsp. pepper
1 C. loosely packed basil leaves
generous sprinkling of salt over entire pie
If using Pastry dough, roll out to fit a 9" pie pan or use a pre-made frozen pie shell. Place pie dough in pan, do not prick the dough. Line the top of the dough and pie pan with a heavy- duty foil. Bake at 450 degree's for 5 min. Remove foil; bake 8 min. more. Remove from the oven. Reduce heat to 375 degree's and sprinkle 1/2 c. mozzarella cheese over bottom of hot pie crust. Cut each tomato into 8 wedges; remove seeds. Arrange over cheese in pie shell. In food processor if you have one, chop basil and garlic until coarsely chopped; sprinkle over tomatoes. Combine mayonnaise, parmesan cheese and pepper and remaining mozzarella cheese, mix and spoon over basil. Bake uncovered for 20-25 min or until cheese is browned and bubbly. Yield 8 servings.
Notation – When I have lots of Heirloom Tomatoes, I will use different colors. Slice them and arrange them in a collander to drain some of the juices(or else the pie will be soggy). After 30/40 minutes arrange in the pie shell and begin adding the other ingredients.
Asian Slaw
1 (16oz) package of slaw mix or make your own
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - but I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside;
Crush noodles. Place noodles in bottom of a large bowl. (I usually use a 13X9X3 glass dish)
Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.
Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.
Cover and chill 24 hours.
Toss before serving……
Yields 8 - 10 servings……
Spanish/Mexican Rice
2 cups long grain rice
2 tablespoons oil
18 oz. can tomato sauce
3 cups water
1/2 teaspoon cumin
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 medium onion chopped
1 clove garlic
brown rice in oil. After rice is nearly browned, add onion and garlic. Stir in water and tomato sauce and bring to a boil. Add seasoning, reduce heat and cover. Once covered, DO NOT STIR. Cook until all water is absorbed. Serves 4-5 servings.
You can do the same thing with vermicelli, which is called fideo for something different.
Obviously, once you get used to the basic way to cook it, feel free to add green bell pepper, or chicken.
Golden Baked Onions
Mix together:
1 can cream of chicken soup
1 cup milk
White Pepper
5-6 medium onions, sliced --- Vidalia or Other Sweet Onions work well
1 Stick Butter
Cook together until transparent
Note: if left in circular slices it’s hard to cut into squares
I sprinkle a little sugar on the onions and cook much longer
until they start to carmelize (turn brown)
Then I let them drain in a strainer to get some of the butter out.
Save that oniony butter for some other use.
3/4 cup grated Gruyere or swiss cheese
(this time I used slices of swiss)
French Bread baguette slices ( cut your own, very thin)
Brush with melted garlic butter on one side
Brown under broiler
Layer in an 8X8 pan ( I use a little larger pan which makes the onion layer thinner)
1. Onions
2. Soup mixture
3. Cheese
4. Place bread on top, buttered side down, slightly overlapping
Cook about ½ hour at 325 degrees
Can be assembled and refrigerated the night before; pull out and bake.
Impossibly Easy Zucchini Pie
Heat oven to 400 degrees. Grease 9 x 1 1/4 pie plate. Layer: 1 cup chopped or shredded zucchini, 1 large chopped tomato (about 1 cup), 1 medium chopped onion (about 1/2 cup) and 1/3 cup grated Parmesan cheese in pie plate.
Stir 1/2 cup Original Bisquick, 1 cup milk, 1/2 tsp salt, 1/8 tsp pepper, and 2 eggs until blended. Pour into pie plate.
Bake about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
This can be used as a side dish or main course with a salad.
LEMON ZUCCHINI CAKE
Combine: 4 cups flour
1 tablespoon baking powder
1 ½ cups sugar
1½ teaspoons baking soda
1 teaspoon salt
1 package lemon instant pudding.
Mix and add to dry ingredients:
4 eggs
1 cup oil
1 1/4 cup milk
1 teaspoon lemon extract
juice of 1 lemon
grated rind of 1 lemon
Add 2 cups grated zucchini, unpeeled.
Makes 2 loaves or 1 Bundt cake. Bake at 325 for 1 hour and 15 minutes. Watch so it doesn't dry too much while cooking.
I usually make a bit of a glaze for the top with icing sugar combined with lemon juice.
Saucy Stuffed Zucchini
Ingredients:
3 to 4 medium zucchini
1 1/2 lbs Italian sausage, crumbled, browned and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onions
1 1/2 teaspoons Italian seasoning
1 can (8 oz) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
1/2 cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard
Drop whole zucchini into boiling water and boil about 5 minutes. Drain. Rinse under cold water and cool. Cut in half lengthwise and scoop out the pulp. Place pulp in a sauce pan and add the browned sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Place zucchini shells in a greased 13"x9"x2" baking dish. Spoon the filling into the zucchini shells. In a saucepan, melt the butter; add flour and salt. Stir until a smooth paste forms. Gradually add milk and bring to a boil while stirring constantly. Boil for 2 minutes and remove from heat. Add 1/4 cup of Parmesan cheese and the mustard. Mix well. Pour over zucchini and sprinkle with remaining Parmesan. Bake uncovered at 350* for 25-30 minutes or until heated through.
Makes 4 servings.
Pico de Gallo I don't use exact measurements either. This is a great summer relish to serve with chips, or even on a hamburger.
3 -4 medium ripe tomatoes, diced
1 medium onion diced
1 small jalapeno, finely diced optional
about 1/2 cup coarsely chopped cilantro
2 cloves garlic finely chopped
juice from 1 medium lime
salt and pepper to taste
Often I will add a little sugar and a teaspoon or two of pureed chipotle chilies in adobo sauce. (I puree a can of chipotle chilies in adobo sauce and keep it in a squeeze bottle in the refrigerator)
Another variation is to fire roasted tomatoes on the grill until the skin starts to char. This adds some smokiness to the flavor and the little bits of charred skin add to the appearance. Allow sitting for at least 6 hours, it is better if allowed to sit overnight.
Pastry for a single-crust pie ( I use the deep dish frozen pie shells and usually make two pies) the ingredients below are for 1 pie shell
1 1/2 c. shredded mozzarella cheese divided
6-7 plum tomatoes
4 garlic cloves ( I use the pre minced from the jar to save time)
1/2 c. Mayonnaise ( doesn't turn out well with nonfat or low fat mayo)
11/4 c. grated Parmesan cheese
1/8 tsp. pepper
1 C. loosely packed basil leaves
generous sprinkling of salt over entire pie
If using Pastry dough, roll out to fit a 9" pie pan or use a pre-made frozen pie shell. Place pie dough in pan, do not prick the dough. Line the top of the dough and pie pan with a heavy- duty foil. Bake at 450 degree's for 5 min. Remove foil; bake 8 min. more. Remove from the oven. Reduce heat to 375 degree's and sprinkle 1/2 c. mozzarella cheese over bottom of hot pie crust. Cut each tomato into 8 wedges; remove seeds. Arrange over cheese in pie shell. In food processor if you have one, chop basil and garlic until coarsely chopped; sprinkle over tomatoes. Combine mayonnaise, parmesan cheese and pepper and remaining mozzarella cheese, mix and spoon over basil. Bake uncovered for 20-25 min or until cheese is browned and bubbly. Yield 8 servings.
Notation – When I have lots of Heirloom Tomatoes, I will use different colors. Slice them and arrange them in a collander to drain some of the juices(or else the pie will be soggy). After 30/40 minutes arrange in the pie shell and begin adding the other ingredients.
Asian Slaw
1 (16oz) package of slaw mix or make your own
2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - but I don't use the 3rd flavoring packet)
1 Cup Sliced almonds, toasted
1 Cup Sunflower kernels
1 bunch Green onions, chopped
½ Cup Sugar
¾ Cup Vegetable oil
1/3 Cup Vinegar
Remove flavor pockets from soup mix and set aside;
Crush noodles. Place noodles in bottom of a large bowl. (I usually use a 13X9X3 glass dish)
Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.
Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.
Cover and chill 24 hours.
Toss before serving……
Yields 8 - 10 servings……
Spanish/Mexican Rice
2 cups long grain rice
2 tablespoons oil
18 oz. can tomato sauce
3 cups water
1/2 teaspoon cumin
1 teaspoon freshly ground pepper
1 teaspoon salt
1/2 medium onion chopped
1 clove garlic
brown rice in oil. After rice is nearly browned, add onion and garlic. Stir in water and tomato sauce and bring to a boil. Add seasoning, reduce heat and cover. Once covered, DO NOT STIR. Cook until all water is absorbed. Serves 4-5 servings.
You can do the same thing with vermicelli, which is called fideo for something different.
Obviously, once you get used to the basic way to cook it, feel free to add green bell pepper, or chicken.
Golden Baked Onions
Mix together:
1 can cream of chicken soup
1 cup milk
White Pepper
5-6 medium onions, sliced --- Vidalia or Other Sweet Onions work well
1 Stick Butter
Cook together until transparent
Note: if left in circular slices it’s hard to cut into squares
I sprinkle a little sugar on the onions and cook much longer
until they start to carmelize (turn brown)
Then I let them drain in a strainer to get some of the butter out.
Save that oniony butter for some other use.
3/4 cup grated Gruyere or swiss cheese
(this time I used slices of swiss)
French Bread baguette slices ( cut your own, very thin)
Brush with melted garlic butter on one side
Brown under broiler
Layer in an 8X8 pan ( I use a little larger pan which makes the onion layer thinner)
1. Onions
2. Soup mixture
3. Cheese
4. Place bread on top, buttered side down, slightly overlapping
Cook about ½ hour at 325 degrees
Can be assembled and refrigerated the night before; pull out and bake.
Impossibly Easy Zucchini Pie
Heat oven to 400 degrees. Grease 9 x 1 1/4 pie plate. Layer: 1 cup chopped or shredded zucchini, 1 large chopped tomato (about 1 cup), 1 medium chopped onion (about 1/2 cup) and 1/3 cup grated Parmesan cheese in pie plate.
Stir 1/2 cup Original Bisquick, 1 cup milk, 1/2 tsp salt, 1/8 tsp pepper, and 2 eggs until blended. Pour into pie plate.
Bake about 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.
This can be used as a side dish or main course with a salad.
LEMON ZUCCHINI CAKE
Combine: 4 cups flour
1 tablespoon baking powder
1 ½ cups sugar
1½ teaspoons baking soda
1 teaspoon salt
1 package lemon instant pudding.
Mix and add to dry ingredients:
4 eggs
1 cup oil
1 1/4 cup milk
1 teaspoon lemon extract
juice of 1 lemon
grated rind of 1 lemon
Add 2 cups grated zucchini, unpeeled.
Makes 2 loaves or 1 Bundt cake. Bake at 325 for 1 hour and 15 minutes. Watch so it doesn't dry too much while cooking.
I usually make a bit of a glaze for the top with icing sugar combined with lemon juice.
Saucy Stuffed Zucchini
Ingredients:
3 to 4 medium zucchini
1 1/2 lbs Italian sausage, crumbled, browned and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onions
1 1/2 teaspoons Italian seasoning
1 can (8 oz) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1 1/4 cups milk
1/2 cup freshly grated Parmesan cheese
1 teaspoon Dijon mustard
Drop whole zucchini into boiling water and boil about 5 minutes. Drain. Rinse under cold water and cool. Cut in half lengthwise and scoop out the pulp. Place pulp in a sauce pan and add the browned sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Place zucchini shells in a greased 13"x9"x2" baking dish. Spoon the filling into the zucchini shells. In a saucepan, melt the butter; add flour and salt. Stir until a smooth paste forms. Gradually add milk and bring to a boil while stirring constantly. Boil for 2 minutes and remove from heat. Add 1/4 cup of Parmesan cheese and the mustard. Mix well. Pour over zucchini and sprinkle with remaining Parmesan. Bake uncovered at 350* for 25-30 minutes or until heated through.
Makes 4 servings.
Pico de Gallo I don't use exact measurements either. This is a great summer relish to serve with chips, or even on a hamburger.
3 -4 medium ripe tomatoes, diced
1 medium onion diced
1 small jalapeno, finely diced optional
about 1/2 cup coarsely chopped cilantro
2 cloves garlic finely chopped
juice from 1 medium lime
salt and pepper to taste
Often I will add a little sugar and a teaspoon or two of pureed chipotle chilies in adobo sauce. (I puree a can of chipotle chilies in adobo sauce and keep it in a squeeze bottle in the refrigerator)
Another variation is to fire roasted tomatoes on the grill until the skin starts to char. This adds some smokiness to the flavor and the little bits of charred skin add to the appearance. Allow sitting for at least 6 hours, it is better if allowed to sit overnight.
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