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Dinner, Recipes, Side Dishes, Veggies

Summer Tomato Pie

October 15, 2015

Summer Tomato PieI’m a bit late on posting this since it’s now October and summer is over, but if you’re  able to find good tomatoes at your local farmers market (or in your back yard) you’ll love this recipe from Cook’s Country.  Not only are there just a handful of ingredients, most of which you probably have in your pantry and refrigerator, the pie is quite stunning and most of all simply delicious.

Summer Tomato PieThe original recipe says to use Cook’s Country pie dough recipe, your own recipe, or store-bought dough.  I am sold on this pie crust recipe.  It’s the only one I use these days.  I use 2 tablespoons of vodka in place of 2 of the 5 tablespoons of water called for. From Cook’s Illustrated: “Since water bonds with flour to form gluten, too much of it makes a crust tough. But rolling out dry dough is difficult. For a pie dough recipe that baked up tender and flaky and rolled out easily every time, we found a magic ingredient: vodka. Using vodka, which is just 60 percent water, gave us an easy-to-roll crust recipe with less gluten and no alcohol flavor, since the alcohol vaporizes in the oven.”

Homegrown Big Beef TomatoesThese gorgeous Big Beef tomatoes did fairly well in our garden even though we had the hottest, most humid summer ever.  They are meaty tomatoes with few seeds.  Just perfect for this recipe.

Extra Sharp Cheddar

Preparing Tomatoes for PieThinly sliced tomatoes are salted and left alone for 30 minutes to draw out their moisture. This procedure ensures the crust will not be too doughy and wet once the tomatoes are layered on the crust.

Preparing Summer Tomato PieThe original recipe doesn’t call for bacon, but I couldn’t resist adding some.

Preparing Summer Tomato Pie

Summer Tomato Pie

Summer Tomato Pie
 
Author:
Ingredients
  • 2 (9-inch) pie dough rounds (see Best Ever Pie Crust link above)
  • 2 pounds ripe beefsteak tomatoes, cored and cut into ¼-inch slices. I prefer to peel the tomatoes but this is optional.
  • ½ teaspoon salt
  • ¼ cup mayonnaise
  • 4 teaspoons cornstarch
  • 1½ cups grated sharp cheddar cheese (I used extra sharp white cheddar)
  • 4 scallions sliced thin
  • 5 pieces cooked and crumbled bacon, about ½ cup (optional)
Preparation
  1. Arrange tomato slices on paper towel-lined baking sheet and sprinkle with salt. Let drain for about 30 minutes, then press tomatoes with additional paper towels until very dry.
  2. On a lightly floured surface, roll 1 dough round into 12-inch circle. Transfer to 9-inch pie plate, letting excess hang over edge. Cover with plastic and refrigerate 30 minutes. Roll second round into 12-inch circle and refrigerate for 30 minutes (I placed mine on waxed paper lined cutting board and covered with plastic).
  3. Adjust oven rack to the second placement from the bottom (about 5" from the bottom of the oven floor) and heat oven to 450 degrees. Mix mayonnaise, cornstarch and 1 cup cheese in bowl until well combined. Sprinkle remaining cheese over bottom of dough-lined pie plate. Arrange a third of tomatoes over cheese. Spread half of the mayonnaise mixture over the tomatoes and sprinkle with half of the scallions. Sprinkle half of the bacon bits over the top if using. Layer another third of tomatoes, remaining mayonnaise mixture and scallions, and bacon if using. Top with remaining tomatoes.
  4. Arrange top crust on pie. Press crusts together, then trim, fold, and crimp edges. Cut four 2-by1-inch oval vent holes in top. Place pie on rimmed baking sheet, bake for 10 minutes, then lower oven temperature to 325 degrees and bake until crust is golden brown, about 55 minutes. Cool on a wire rack at least 3 hours. Serve at room temperature.

 

 

Dinner, Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Tofu, Vegan, Vegetarian, Veggies

Glory Bowl Salad

July 18, 2015

Glory Bowl SaladI bumped into a friend of ours, Lisa Tamaki, with whom I have a shared interest in cooking as well as home canning.  She told me about a new salad recipe she thought I would enjoy.  The dressing has nutritional yeast in it, one of my favorite foods. Lisa’s enthusiasm about the “Glory Bowl Salad” (named for a top ski bowl in Canada) made me eager to try it out right away. Thank you, thank you!

Cucumber, Carrot, Edamame, Snap Peas, Red CabbageThe original recipe comes from Shelley Adams who once owned Whitewater Ski Resort in Canada.  This salad is one of her most requested recipes.  Rachel also posted Sami’s version of this delicious salad.  I followed her suggestion of seasoning the tofu with sesame oil and soy sauce before baking and it adds a wonderful flavor to the tofu. You can use almost any vegetables you want to in this salad.  I opted for colorful red cabbage, crunchy snap peas, cucumbers, carrots and edamame.  Don’t skip the toasted almonds.  They are super in this salad.  The dressing has a fantastic umami flavor due to the generous amount of nutritional yeast and soy sauce, so good you’ll be looking for things to pour it on once your salad is long gone.

TofuXpressI use my TofuXpress often.  It presses out the water quickly.   No more wasting paper towels!

Extra Firm Tofu

Baked TofuIt’s best to serve the baked tofu once cooled, however, you may bake it in advance and refrigerate it until ready to use.  The texture won’t be quite the same (it softens once refrigerated) but it will still taste delicious. Just bring it to room temperature before serving.

Glory Bowl Salad

Glory Bowl Salad

Adapted from Whitewater Cooks & The Conscious Dietician blog

Two generous salad bowl servings and 1 cup dressing

Ingredients

Salad Bowl:

1 cup short or medium grain brown rice

1/3 cup toasted slivered almonds (bake in toaster oven at 300° for about 5 minutes – watch so they do not burn)

1 package (14 ounce) extra firm tofu (Wildwood recommended) water pressed out

2 teaspoons sesame oil

2 tablespoons soy sauce

2 ounces sliced cucumber

1 ounce shredded carrot

1/3 cup cooked edamame

3 ounces snap peas

1 ounce shredded red cabbage

roasted black sesame seeds – optional

Dressing:

1/4 cup + 2 tablespoons nutritional yeast

3 tablespoons water

3 tablespoons soy sauce

3 tablespoons apple cider vinegar

1 clove garlic, crushed

1 1/2 tablespoons tahini paste

1/4 cup extra virgin olive oil

1/4 cup canola oil

freshly ground black pepper

Cook brown rice according to package directions.  Set aside.

Toast slivered almonds for a few minutes to crisp up.

Press out water from tofu using the TofuXpress or a clean dish towel or paper towels (weighted down).  Cut tofu into rectangles about 1/2 inch thick.  Combine sesame oil and soy sauce in a small bowl. Brush mixture over tofu slices, or toss to coat well.  Place tofu on a foil lined baking sheet and bake at 350°F for 25 minutes (I use my toaster oven).

Using an immersion blender combine nutritional yeast, water, soy sauce, apple cider vinegar, garlic, tahini paste, extra virgin olive oil, and canola oil.  Or whisk by hand until all of the ingredients are well incorporated. Season to taste with freshly ground black pepper.

Assemble your salad by placing the rice on the bottom of your bowl, adding the vegetables and tofu over the rice. Drizzle a generous amount of the dressing over the salad.  Sprinkle toasted almonds and roasted sesame seeds over the top and serve with extra dressing.

 

 

Lactose Free, Recipes, Rice Dishes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Haricots Verts and Freekeh with Minty Tahini Dressing

April 11, 2015

Haricots Verts & Freekeh with Minty Tahini DressingFreekeh, an unusual grain with a novel name!  The first time it caught my attention was in Berkeley at the Pasta Store.  I like cooking with many different types of grains.  They make interesting side dishes, and in this case, a great salad.  The name Freekeh is a process which means “to rub” in Arabic.  The wheat is harvested when young and green then roasted, dried and rubbed. It has a subtle smokey flavor and a pleasant, chewy texture.  It’s delicious.

Freekeh

Cooked Freekeh Freekeh looks a bit like bulgur once it is cooked.  In fact, if you can’t find freekeh, you could substitute bulgur but freekeh has a chewier texture and more interesting flavor.

Madagascar Pink RiceI included Madagascar pink rice in my salad.  I love the color and texture it added to the salad. This beautiful rice cooks in just 20 minutes.

Haricots Verts

Dill, Cilantro, ParsleyFresh herbs are scattered over the salad just before serving.

Minty Tahini DressingI am a big fan of any dressing that contains tahini and lemon juice!

Haricots Verts & Freekeh with Minty Tahini DressingThis salad is so good I made it three times in a one week period.  I packed it up for my work lunch and tossed the beans, freekeh, rice and walnuts with the dressing just before I sat down to eat.

Haricots Verts & Freekeh with Minty Tahini Dressing

Haricots Verts and Freekeh with Minty Tahini Dressing

Adapted from Bon Appetit

Serves 2

Ingredients

1/4 cup cracked or uncracked freekeh, rinsed

1 cup Madagascar pink rice (optional)

6 ounces haricots verts, trimmed

1 very small garlic clove, finely grated (I used my microplane zester)

2 – 3 tablespoons fresh lemon juice

2 tablespoons olive oil

2 tablespoons tahini

1 teaspoon finely chopped fresh mint (or 1/2 teaspoon dried mint)

1/2 teaspoon pure maple syrup

2 tablespoons coarsely chopped walnuts (I baked them in the toaster oven for 5 minutes)

a few sprigs of dill, cilantro, flat leaf parsley

crushed red pepper flakes

Preparation

Cook freekeh in a medium saucepan of salted simmering water until al dente, 12 – 15 minutes (uncracked freekeh will take longer to cook, 30 minutes or so).  Drain and rinse under cold water; set aside. You will not use all the freekeh for the salad.

Cook Madagascar pink rice if using, following directions on package.  (I make 1 cup of rice at a time and serve leftover rice with mock chicken tofu the following day).

Cook haricots verts in a medium pot of boiling salted water until crisp-tender, about 3 minutes (very thin haricots verts may take just 2 minutes to cook).  Drain and transfer to a large bowl of ice water; let cool. Drain and pat dry.

Whisk garlic, 2 tablespoons lemon juice, oil, tahini, mint, maple syrup, and 1 tablespoon water in a medium bowl; season with salt. Taste, add more lemon juice if desired.

In a large bowl, stir together 1/4 cup each, cooked freekeh and pink rice if using (use more freekeh if you skip the pink rice). Add green beans and toss with enough dressing to coat everything nicely.  Season with salt.  Divide on to two plates, top with toasted walnuts, small sprigs of dill, tender leaves of cilantro and parsley.  Sprinkle crushed red pepper flakes over the salad and serve.

 

 

 

Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Vinegar-Roasted Beets

November 2, 2014

Vinegar Roasted Beets SaladI’ve always loved roasted beets.  I was looking for something a little different from what I have done in the past. These beets are infused with a tangy-sweet flavor after being roasted in vinegar with fresh herbs.  They emerge from the oven perfectly seasoned and add beautiful color to any salad.  The beets are moist, tender, and as Chef Jaime Malone says “they are dressed from within.”

Golden BeetsMana Foods had some pretty golden beets, so with this recipe in mind, I brought a few home and popped them in the oven.

Beets in Vinegar with Herbs & GarlicSo simple.  Rice vinegar, water, salt, a bit of sugar and some herbs and garlic.  It takes just 5 minutes hands on time while the remainder is spent in the oven (I used my toaster oven).

Vinegar Roasted Beets SaladYou could eat the beets alone, with a drizzle of good olive oil and some Maldon sea salt and pepper.  I made a big salad with some homegrown tomatoes and crunchy cucumbers, sprinkled a bit of feta cheese over the salad, and used my favorite dressing.

Vinegar Roasted Beets Salad

Vinegar-Roasted Beets

Food & Wine Magazine

Ingredients

1 1/4 cups rice vinegar (unseasoned)

1 1/4 cups water

1 tablespoon sugar

1 tablespoon kosher salt

1 1/2 pounds small beets

2 thyme sprigs

2 garlic cloves, crushed

1 bay leaf

Preparation

Preheat the oven to 425°.  In a large, deep oven proof baking dish, whisk the vinegar with the water, sugar and kosher salt.  Add the beets, thyme, garlic and bay leaf. Cover the baking dish with heavy-duty foil and roast for about 50 – 60 minutes, until tender, turning halfway through the cooking time.  Remove the beets from the baking dish,  and let cool completely, then peel and slice into rounds or wedges.

*If you have a toaster oven that will accommodate the baking dish, by all means use it.  There’s no need to pre-heat the toaster oven.

 

 

 

Dinner, Japanese, Lactose Free, Recipes, Salad, Side Dishes, Vegan, Vegetarian, Veggies

Japanese Cucumber Salad

October 5, 2014

Japanese Cucumber SaladI love crunchy, sweet, cucumbers, especially Keiki Cukes.  Their size is perfect, they are seedless, and snappy. I discovered  this Jamie Oliver recipe on Leite’s Culinaria and I was smitten.

Lemon GrassLemon grass adds a fragrant note to the dressing.  It pairs well with the ginger and rice vinegar.  As the editor-in-chief of Leite’s Culinaria, Renée Schettler Rossi says, this is not the most traditional Japanese recipe despite Jamie Oliver’s title. And, as Renée says further, “I’m not holding that against it.”

Minced Lemon Grass

Japanese Cucumber SaladI diced up a bit of cucumber and sliced carrots into pretty florets to add texture and color to the silky sliced cucumbers.  A generous handful of torn mint and a little cilantro sprinkled over the cucumbers add that special brightness to the salad.  For those of you who are not fond of  cilantro you may leave it out, but don’t skip the mint.

Cucumber Salad Plate

 Japanese Cucumber Salad

Adapted from Leite’s Culinaria

Serves 4 as a side dish

Ingredients

3/4 – 1 pound Japanese, Keiki, or other small, seedless cucumbers

1/4 small carrot, sliced very thin (optional)

Handful of fresh mint, torn into small pieces

Handful of fresh cilantro, torn into small pieces

Dressing:

3 tablespoons unseasoned rice vinegar

1 teaspoon soy sauce

1 1/2 teaspoons sugar

3 tablespoons olive oil

1 teaspoon finely grated ginger

1 teaspoon finely minced lemongrass

1/4 teaspoon kosher salt

1/4 teaspoon pepper

Preparation

Dressing:

In a small bowl, combine the vinegar, soy sauce and sugar.  Mix until the sugar dissolves.  Whisk in oil. Add ginger, lemongrass, and salt & pepper to taste.

Thinly slice cucumbers lengthwise, using a mandoline, handheld slicer, or potato peeler, making thin ribbons.  Lay cucumber slices on paper towels and lightly pat dry.  Slice a small portion of a cucumber into small cubes, about 1/4 cup (I use the leftover edges of the cucumber I sliced into ribbons, omitting any seedy flesh). Finely slice carrot if using. Lay cucumber ribbons on a plate and diced cucumbers on edges of plate along with the carrots.  Sprinkle with torn mint and cilantro, and drizzle a generous amount of dressing over the salad.

***The dressing can be made a day in advance and the vegetables may be cut a few hours before serving.

 

Appetizers, Dinner, Eggs, Lactose Free, Pickles, Recipes, Salad, Side Dishes, Veggies

Pickled Beets, Red Onion & Eggs

September 14, 2014

Pickled Beets, Onion & EggsAnyone familiar with this blog, knows that I love pickles.  I think homemade pickles should be in every serious home cooks repertoire.  You’ll be rewarded with tangy-sweet and crunchy snacks that are delightful and with far more variety than you will find in your typical supermarket.

Beets, Red Onion & Hard-Boiled EggsThis appealing recipe comes from Food & Wine magazine.  Beautiful beets along with wedges of red onion and hard-boiled eggs are quickly “pickled” in a simple brine with whole peppercorns and fresh dill.  The onion and eggs take on the bright color of the beets, making this a gorgeous salad.  I adore eggs in any form and never having had one pickled, I had to try this recipe.

Layered Beets, Red Onion, Hard-Boiled Eggs and Dill

Pickled Beets, Red Onion & Hard-Boiled EggsThe pickles are ready to eat in 24 hours, after a brief soak in the brine.  Serve them as a simple salad alone or with pretty greens, or scattered on a platter with chunks of feta cheese nudged between the beets and onions.

Pickled Beets, Onion & Eggs

Pickled Beets, Red Onion & Eggs

Adapted from Food & Wine magazine

Serves 4

Ingredients

4 small red red beets

4 large eggs

1 small red onion

6 dill sprigs

1 cup raw, unfiltered apple cider vinegar

1 cup water

3 small crushed garlic cloves

3 tablespoons sugar

2 teaspoons whole black peppercorns

1 teaspoons yellow mustard seeds (optional)

1 tablespoon kosher salt

Preparation

Scrub the beets and wrap in foil.  Roast for 1 hour at 425°.  I used my handy toaster oven.  Peel and quarter the beets.

Place 4 eggs in a small pot, cover with water by 1 inch.  Bring to a boil and immediately turn the heat down to medium. Set a timer and let the eggs gently simmer for 10 minutes. Drain immediately and rinse under cold water.  Peel the eggs when you are ready to add them to the pickle brine.

Slice onion into small wedges (about 8).

In a saucepan, simmer the vinegar, water, garlic, sugar, peppercorns, mustard seeds if using, and salt.  Stir until the sugar and salt are dissolved.  Let cool to room temperature, about 15 minutes or so.

In a 1-quart glass jar (you might need a larger jar depending on the size of your beets) layer the beets, onion, hard-boiled eggs and dill springs.  Cover with the pickling liquid. Refrigerate overnight.

***The longer the eggs are in the brine, the more color they will absorb from the beets.  I prefer to keep part of the eggs white so I add the eggs to the brine no more than 24 hours before serving.  You can make the pickles a few days in advance and add the eggs to the jar when you are ready.  If you’ve eaten all the eggs and still have beets and onions, boil more and add to the brine!

 

 

 

 

 

 

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