Tomato pie

I used Vivian Howard’s recipe for tomato pie as a starting point. I don’t make my own crust and I have modified it a little bit.  Thyme is too subtle a flavor and I can’t taste it with all the other stuff.  So, I leave it out.

Filling and topping:
2 tablespoons olive oil
1 medium yellow onion, halved and cut into julienne with the grain
2 teaspoons salt, divided
3 ½ pounds tomatoes, cut into ½-inch dice,
1 teaspoon granulated sugar
2 tablespoons extra-virgin olive oil
½ teaspoon black pepper
⅓ cup picked basil leaves  (3 Tbsp dried)

¼ cup mayonnaise
⅓ cup grated Fontina
⅓ cup grated Parmigiano-Reggiano

Blind-bake your crust for for 2/3 of the time required by your crust recipe (or box directions) until it is slightly underdone.

In a medium saute pan or skillet, heat the oil and add the onions and ½ teaspoon salt. Cook the onions over medium-low heat till they are deeply caramelized. This will take about 40 minutes. If your onions get away from you and burn a little, add ¼ cup of water to the pan, scrape up the over-browned bits, and keep going, In the end, you’ll have a scant ⅓ cup caramelized onions.

Toss the tomatoes with ½ teaspoon salt and ½ teaspoon sugar. Set them over a colander and let them drain while you get everything else ready, at least 30 minutes.

Once all the individual components are done, stir together the onions, the tomatoes, the salt and sugar, black pepper and basil. In a separate, smaller bowl, stir together the mayonnaise, Fontina, and Parmesan.

Spoon the filling into your blind-baked crust and crown it with mayo-and-cheese topping. Bake in the middle rack of your oven for 30 – 45 minutes at 325ºF until the top is a nice golden brown. Let cool a while (30 minutes?) before you serve it.

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If you want to, you can freeze fresh-from-your-garden tomatoes in a gallon bag, cut in quarters.  Thaw them and drain them and continue from there.  Whichever way you prepare the tomatoes, get them as dry as you can before you put them in the crust.

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Vegetarian Chocolate Pie

Alton Brown has a recipe he calls Moo-less Chocolate Pie.

  • 13 ounces semisweet chocolate chips
  • 1/3 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 pound silken tofu, drained
  • 1 tablespoon honey
  • 1 (9-inch) prepared chocolate wafer crust

The New York Times makes the same thing adding spices and calls it “Mexican.”

1 ½ teaspoons ground cinnamon
¼ teaspoon chile powder, or more to taste

I think it makes a lovely mousse, if you skip the crust.

Creamy Butternut Squash Pasta

25 minutes, 4 servings. Allow 20 minutes extra if making this recipe from start to finish in one day.

Ingredients
4 c butternut squash, peeled, seeded, cut into large dice, and steamed (1.25 lbs)
8 oz Yukon Gold potatoes, cut into large dice and steamed
4 oz kale, shredded (4 cups)
16 oz pasta farfalle
1/4 c nutritional yeast
3 c vegetable broth
1 t garlic powder
1 t paprika
1/4 t black pepper
sea salt
1. Peel, seed, and cut butternut squash. Scrub and cut potatoes. Shred kale.
2. Steam butternut squash and potatoes in a steamer insert set over boiling water, covered, until tender when pierced with a fork, about 20 minutes. Let cool.
3. Cook pasta according to package instructions, Drain well.
4. Combine steamed squash and potatoes, nutritional yeast, broth, garlic, paprika, and pepper in a food processor or blender; season with salt to taste. Puree until thick and creamy
5. Add kale to sauce. Toss with pasta and serve warm.

From Ann Beardsley who said “We did this, but wanted more spice–a little red pepper, or something to jazz it up.”

Vegan Whipped “Cream”

1 (15oz) can Hanover chickpeas or white beans, with or without salt

1/3 cup Billy Bee honey or In The Raw agave OR 1/2 cup fine Domino sugar or xylitol (vegans: use the non-honey options)

Optional pinch McCormick cream of tartar, for stabilization

Feel free to add a little McCormick pure vanilla or almond extract

Instructions:

Open the can of beans and drain the watery part into a stand mixer or a large mixing bowl. (Save the actual beans for a different recipe.) You should have about 1/2 cup chickpea liquid. Add all other ingredients, and beat with an electric mixer or in a stand mixer for 12-16 minutes. Cover and refrigerate any leftovers. It separates overnight, but re-beating works perfectly.

 

My friend, Monica, pointed me to this on a clickbait website.

White Bean Burger

From CodeNameSarah

1 15 oz can drained butter beans (or any white bean)
Large handful parsley leaves, plucked
2 medium carrots, grated
1 tsp Italian seasoning
2 TB olive oil
1/3 cup gluten free rolled oats
1/4 cup grated Parmesan (omit for vegan option)

Whiz all in food processor until mixture comes together, form 4 – 6 patties, and bake on parchment in preheated oven at 400F for about 20 minutes.

They’re good on a bun or with pasta sauce. If you do want to omit the cheese for vegans, add a couple of tablespoons of nutritional yeast for a similar flavor.

Garbanzo Burgers

From @scienceandart

Can of Chickpeas (Garbanzo beans)
1/2 cup chickpea flour (sometimes cornmeal)
2 tablespoons tomato paste
1 teaspoon chili powder
dash of cumin
half finely diced carrot
coarse sea salt
freshly ground black pepper

Everything into a food processor.
Ground up, and then form into a ball. Press into patties between wax paper, freeze.

I make batches, and then freeze them, and cook them as needed.
Sometimes I’ll add yellow pepper, or add snap peas, corn, or whatever else I have left over.

The chickpea flour, or cornmeal, adds to thickening it up.

Marcia’s Flax Seed Cookie Bombs


1 cup butter/margarine
1 cup brown sugar, lightly packed
2 tsp vanilla extract
1 cup ground flax seed (I use 2!)
1-2 cups all-purpose flour
2 large eggs
1/2 cup unsweetened shredded coconut
2 tsp cinnamon
2 tsp baking soda
2 cups rolled oats
1 cup Craisins soaked in boiling water to soften (We don’t like raisins)
1 small bag chocolate chips
1 cup chopped nuts
1/2 tsp salt

Preheat oven to 350*. Mix all ingredients well. Add water or flour as needed to make a stiff cookie dough. Drop by rounded spoonfuls on greased or nonstick cookie sheets. Bake for 12-15 minutes until cookies are light brown on the bottom. Cool on racks. Makes about 5-6 dozen.

All the amounts are kind of iffy to get the consistency you want. I use more flax and oats and coconut and less flour. I also may throw in an extra egg or two if El Hubbo will be eating these for breakfast. The ‘recipe’ is truly a general guideline.

…not too soft or runny. Mine look like little golf balls of goodness