Wednesday, September 30, 2009

CEiMB: New York Breakfast

Hosted by Imafoodblog

This is one of my husbands all time favorite breakfasts'. When I make this it’s actually one of the few times I can count on him to eat breakfast on the weekends. We made and enjoyed this last Saturday morning on my homemade pumpernickel bread.

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  • 8 pieces packaged, thin pumpernickel bread (3 1/2 by 3 1/2 inches))
  • 1/4 cup whipped cream cheese
  • 8 ounces thinly sliced smoked salmon
  • 1/2 red onion, thinly sliced
  • 1/4 English cucumber, thinly sliced
  • 2 medium tomatoes, core, seeded and diced
  • 2 teaspoons chopped, fresh chives
  • Salt and pepper

Toast the bread and spread 1 1/2 teaspoons of cream cheese on top of each piece. Put a slice of smoked salmon, a couple of slices of onion, one or 2 slices of cucumber, and about 1 tablespoon of chopped tomato on top of that. Sprinkle with chives and season with salt and pepper.

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Recipe courtesy of Ellie Krieger

Sunday, September 27, 2009

Menu Plan Monday

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Monday: Slow Cooker Choucroute with Soft Pumpernickel Bread

Tuesday: leftovers

Wednesday: CEiMB- New York Breakfast

Thursday: Shrimp and Grits with Roasted Brussels Sprouts

Friday: Tempeh Reuben

Saturday: Irish Nachos

Sunday: Sausage-Stuffed Acorn Squash

Emeril’s Jambalaya

Wow, this was good and it had a nice spicy heat with the andouille sausage and Creole seasoning. I made half of the portion and it served the two of us with enough leftovers again tomorrow. This had a better consistency and depth of flavor than the  Slow Cooker Jambalaya (but it’s still a great recipe too).

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3 tablespoons canola oil
1 (3-1/2 to 4 pound) chicken, cut into 8 pieces
1 1/2 teaspoons Creole Seasoning, plus more for seasoning chicken and shrimp
1 1/2 pounds andouille sausage, cut into 1/2 moons
2 large onions, finely chopped
4 medium ribs celery, finely chopped
1 green bell pepper, seeded and finely chopped
1 bunch scallions, tops separated from bottoms, both chopped
6 cloves garlic, pressed or minced
1/4 cup tomato paste
1 can (4 ounces) chopped green chiles, drained
1 teaspoon dried thyme, crumbled
2 bay leaves
1 teaspoon salt, or to taste
Generous amount of freshly ground black pepper, to taste
1/2 teaspoon Louisiana hot sauce, or to taste
5 cups chicken stock
1 1/2 cups chopped fresh tomatoes
3 cups long grain rice
1 pound small shrimp, peeled and deveined
1/2 cup chopped fresh parsley

In a very large, heavy Dutch oven or stovetop casserole, heat the oil over high heat. Season the chicken with the Creole Seasoning on all sides. Add the chicken pieces to the hot pan, in batches if necessary, and sauté until browned on all sides, 6 to 8 minutes. Transfer chicken pieces to a large bowl and set aside. Add the sausage to the drippings in the pan, reduce the heat to medium high, and sauté, stirring frequently, until sausage is browned on all sides, 4 to 5 minutes. Remove the sausage with a slotted spoon and transfer to the bowl with the chicken. Add the onions, celery, bell pepper, chopped scallion bottoms, and garlic and sauté over medium heat until vegetables are tender, about 5 minutes. Return the chicken and sausage to the pan, along with the 1 1/2 teaspoons Creole Seasoning, tomato paste, canned chiles, thyme, bay leaf, salt, pepper, crushed red pepper, hot sauce, stock and tomatoes and bring to a simmer, stirring well to mix. Cover pan, reduce heat to low, and cook for 45 minutes, or until the chicken is very tender and the broth has absorbed the flavors of the sausage and seasonings.

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Increase the heat to high and add the rice and chopped green onion tops. Stir well and bring to a boil. Immediately reduce the heat to low and simmer, covered, for about 20 minutes, until the rice is cooked and has absorbed all the liquid.
Season the shrimp with Creole Seasoning. Remove the Dutch oven from the heat, taste, and adjust seasoning if necessary. Remove the bay leaves and gently stir in the seasoned shrimp and parsley. Let stand for 15 minutes, covered, before serving.

Recipe courtesy of “Emeril Green”

I also enjoyed a couple small slices of Pumpkin Spice Bread (I opted not to use the dried plums this time) spread with apple butter – an amazing flavor combo!!

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Saturday, September 26, 2009

Freezer Ham, Egg, and Cheese English Muffins and Breakfast Burritos

We’ve enjoyed making breakfast burgers and breakfast burritos for awhile now; they are so convenient and delicious on work day mornings. This morning I restocked our stash, making 12 of each. This time I varied the breakfast sandwiches by making Ham, Egg, and Cheese English Muffins and changed up the burritos a little by mixing the eggs and cheese with the sausage while cooking.

I tallied up the price of making each:

  • English muffin sandwiches – $.62 a piece or $7.45 for 12 with coupons, without is $11.45
  • Breakfast Burritos – $.84 a piece or $10.11 for 12 with coupons, without is $12.23

If nothing else, these are one good reason for Monday to come…

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12 English muffins, toasted
12 eggs, beaten
6 American cheese slices, halved
12 deli ham slices

Scramble eggs; while eggs are cooking, split and toast muffins. Once eggs are cooked and cooled, set up an assembly line of muffins, eggs, cheese, ham; assemble and then wrap in plastic wrap.

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Freeze wrapped egg sandwiches in freezer bags or freezer boxes. I place the wrapped sandwiches back into their original bag.

To heat: Wrap in a paper towel and microwave for 45-65 seconds. Be careful it will be nice and hot.

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Recipe courtesy of Real Mom Kitchen

Freezer Breakfast Burritos

You can also stir salsa into the egg mixture, but Andy prefers to have the salsa on the side for dipping.

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12 eggs, beaten
1 lb bulk sausage
2 cups cheddar cheese, shredded
12 flour tortillas


In a large skillet, cook and drain sausage.  Add eggs to the sausage and scramble until done. Remove from heat, stir in shredded cheese. (You could mix in 1/2 cup salsa here if you’d like). Warm tortillas in microwave 20-30 seconds or until warm and flexible. Place 1/2 cup egg mixture into tortilla; roll burrito-style. Freeze burritos in single layer on a cookie sheet. When fully frozen (in about 1 hour) place burritos in large zip-top freezer bag; freeze.

To heat: Wrap in a paper towel and microwave until heated through, about 90 seconds.

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Recipe courtesy of Real Mom Kitchen

Autumnal Good Things…

Over the last few weeks I have been honored and lucky enough to be chosen as the BSI winner for both the fig and yogurt competition! My fig entry won me a jar of homemade apple butter and my yogurt entry won me two packages of loose leaf tea – I’m looking forward to enjoying these treats during the fall months :) 

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The Wednesday’s Durham Farmer’s Market is winding down until next spring =( …this week I was thrilled to find a Conadria fig tree! This will produce large egg sized light green figs with a soft pink interior. I just happened to find this variety at Whole Foods this summer. Andy planted it for me yesterday, and it seems to be happy in its' new home.

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It was already full of baby figs, but these will likely not ripen this season.

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Finally, I’m harvesting my fresh basil today. I really enjoyed having homemade pesto in the freezer last year to stir into soups, pastas, bread topping, etc.

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Washed and drying…ready to become Walnut-Basil Pesto.

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Brinkley Farms Summer CSA – Week 10

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  • 3 lbs red tomatoes
  • 2 green bell peppers
  • 1 lb russian kale
  • 1 acorn squash
  • 1 mini-gourd
  • 1 alladins mini pumpkin

Tuesday, September 22, 2009

CEiMB: Sweet & Spicy Grilled Cheese Sandwiches and Simple Coleslaw

Hosted by Lethally Delicious

This sandwich went perfectly with the rainy and dreary weather we've had this week. I was a little hesitant of adding the tomato due to how juicy is was, but it turned out perfectly. We really enjoyed the extra flavor additions to our usual grilled cheese. I served it with a simple coleslaw for crunch and texture.

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  • 2 teaspoons canola oil
  • 1 large red onion, finely diced
  • Salt
  • Freshly ground black pepper
  • 3 ounces sharp Cheddar, thinly sliced, divided
  • 8 slices whole-wheat bread
  • 3 ounces pepper Jack cheese, thinly sliced, divided
  • 1 large or 2 medium beefsteak or hothouse tomatoes, sliced
  • Cooking spray

Heat oil in a nonstick skillet over medium-high heat. Lower heat to medium. Add onions and saute, stirring, until edges are browned, about 10 to 12 minutes. Season with salt and freshly ground black pepper, to taste.

Place 3/4-ounce Cheddar on 1 slice bread. Spread 1 tablespoon caramelized onions on top of cheese and top with 3/4-ounce pepper Jack. Top with 1 large or 2 medium slices tomato and other slice of bread. Repeat with 3 other sandwiches.

Spray a nonstick skillet or griddle with cooking spray and heat until hot. Place sandwich on griddle and weigh down with a heavy skillet or plate. Lower heat to medium-low and grill until underside is a deep brown but not burnt and cheese is partially melted, about 5 to 6 minutes. Flip sandwich and grill other side, an additional 4 to 5 minutes. Slice in half and serve hot.

Recipe courtesy of Ellie Krieger

Simple Coleslaw

  • 16 oz bag of coleslaw mix
  • ½ cup mayonnaise
  • 2 Tablespoons sugar
  • 2 Tablespoons honey Dijon mustard

Place cabbage into a large bowl. Place mayonnaise, sugar, and honey mustard into a small bowl and mix together. Pour and stir into cabbage until combined. Serve immediately for a crunchy slaw or refrigerate for 1 hour for a more tender slaw.

Recipe courtesy of Real Mom Kitchen

Artichoke and White Bean Hummus

Smooth and creamy with a delicious combination of flavors – artichokes, white beans, lemon, parmesan, and basil. I’m excited to take this to a tapas potluck tomorrow :)

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  • 1/4 cup extra-virgin olive oil, plus extra for drizzling
  • 1 (12-ounce) package frozen artichoke hearts, thawed
  • 1 (15-ounce) can cannellini beans, rinsed and drained
  • 1 cup grated Pecorino Romano
  • 1/2 cup coarsely chopped fresh basil leaves
  • 1 teaspoon lemon zest
  • 3 teaspoons fresh lemon juice
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt, and pepper. Pulse until the mixture is chunky. With the machine running, slowly add the olive oil. Spoon the artichoke mixture onto pita chips or crostini and serve.

Recipe courtesy of Giadia at Home

Sunday, September 20, 2009

Wine Authorities’ Grove Vineyard Grape Harvest and Stomp

Yesterday, I had the opportunity to stand in this field and harvest grapes!! The day was perfectly planned by Wine Authorities - we loaded up on a big bus for an hour drive west to Grove Vineyards. On the way we watched the episode of "I Love Lucy" where she stomps grapes Lucy's Italian Movie, ate Guglhupf pastries and drank Counter Culture coffee!!

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Once we arrived, we were greated by the owner and given an overview of the vineyard. We then set out with our pruning shears to harvest sangiovese grapes.

Kelly pruning away

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Delicious, full bundles of grapes which we were encouraged to eat :)

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We each were asked to fill a "lug" of grapes, which took about 1 hour.

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After pruning, we were treated to generous wine samplings of each of Grove Vineyards wines. Kelly and I enjoyed the Eno River White (a Durham grown white grape blend) and Symphony (a sweet, dessert wine). We were also served a catered lunch from Durham Catering, along with a full glass of our favorite wine from the sampling.

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Grape stomping time: lugs of grapes, foot washing station, and grape stomping buckets. We each took turns and stomped 2 lugs of grapes for 1 minute a piece.

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They felt nice and squishy, it reminded me of gummy bears :) We named our vineyard wine "FootLucy" Red and will each receive a bottle once it's been properly fermented.

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It was the perfect way to spend a late summer Sunday.

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Saturday, September 19, 2009

Menu Plan Monday

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Monday: CEiMB - Sweet & Spicy Grilled Cheese Sandwiches and Simple Coleslaw

Tuesday: leftovers

Wednesday: 20’s/30's Tapas Brainstorming Potluck - Artichoke and White Bean Crostini

Thursday: Scratch Bakery

Friday: Frankie’s Fun Park & Restaurant

Saturday: Warm Cranberry-Walnut Brie

Sunday: Emeril's Jambalaya

White Bean and Chicken Chili

This is an excellent, light chili. I think it’s great for fall, before breaking out the heartier red chili recipes.

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  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1 pound ground chicken (I prefer pre-cooked shredded)
  • 1 teaspoon salt, plus more for seasoning
  • 2 tablespoons ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons chili powder
  • 2 tablespoons flour
  • 2 (15-ounce cans) cannellini or other white beans, rinsed and drained
  • 1 1/2 cups frozen corn, thawed
  • 4 cups low-sodium chicken stock
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup sour cream
  • 1/2 cup half & half
  • Freshly ground black pepper for seasoning

In a large heavy-bottomed saucepan or Dutch oven, heat the oil over medium-high heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds. Add the ground chicken, 1 teaspoon salt, cumin, oregano, and chili powder. Cook, stirring frequently, until the chicken is cooked through, about 8 minutes. Stir the flour into the chicken mixture.

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Add the beans, corn, and chicken stock. Bring the mixture to a simmer, scraping up the brown bits that cling to the bottom of the pan with a wooden spoon. Simmer for 55-60 minutes until the liquid has reduced by about half and the chili has thickened. Add the red pepper flakes, sour cream, and milk; simmer for another 10 minutes. Season with salt and pepper, to taste.

Ladle the chili into serving bowls. Garnish as you please.

Homemade Corn Tortilla Strips

Andy also made homemade corn tortilla strips. After slicing them, they were tossed with cooking spray. Preheat oven to 400 degrees and bake for 15-16 until golden brown and crisp. Keep an eye on them so they do not over brown. Turn oven off and keep chips in the warm oven until ready to serve.

Recipe adapted from Giadia at Home and Connie Ross

I took my beagle painting and small print (also purchased in Asheville) to the frame shop the other day. Here’s what I picked out for each – we went with very simple white matting and black frames so that the art work will really stand out. They will be ready for pick-up in about 10 days.

This will be HUGE and we plan to hang it in our stairwell.

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We’re still undecided on where to hang the smaller print, but we’re thinking of a couple different places upstairs.

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Friday, September 18, 2009

Zucchini Whoopie Pies

Oh, my!! The moment I saw these, I knew the fate of my CSA baskets’ zucchini. These are delicious, go make them now!!

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Cookies:

  • 1 stick unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1/2 cup milk
  • 2 cups plus 2 tablespoons all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/2 tsp salt
  • 1 cup grated zucchini, squeezed
  • 1 tsp vanilla extract

1. Mix shortening and sugar. Add in egg. Mix. Add milk and mix.
2. Add in dry ingredients and stir.
3. Blend in the zucchini and vanilla.

Using a small scoop, drop onto a greased baking sheet. Bake on a greased cookie sheet at 350* for about 12-15 minutes, until the bottom gets browned. Makes about 20 sandwiches.

Cool and sandwich cookies with cream cheese filling.

Filling:

  • 4 oz cream cheese, softened
  • 1/2 stick unsalted butter, softened
  • 2 1/4 cups confectioners sugar
  • 1/2 teaspoon pure vanilla extract
  • Scant 1/4 teaspoon salt

Beat all ingredients together until light and fluffy.

Recipe courtesy of Real Mom Food

Thursday, September 17, 2009

Pecan Crusted Flounder Filets and Corn-Bacon Spoon Bread

Tired and I’m ready to veg in my papasan chair and watch some dvr’s shows.  I’ve been waking up early in the mornings, this morning was 90 minute early. So I just laid and rested in bed. But it was a great day – a doctors appointment that went well, a cavity filled (went as well as that could have = no fun), BUT we got our first CSF pick-up (see below), CSA basket, AND I got my beagle painting that we had an artist in Asheville paint for us (Matthew Brzostoski)!!

Tomorrow, I’m taking it to get framed :) He really captured our boys well.

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Pecan Crusted Flounder Fillets

The fish breading was great and I served them with some honey mustard on the side, just like Arlington does with their pecan crusted chicken. The spoon bread was good, but not light like Boone Tavern’s; so I will move on and try another recipe the next time I have the urge to make it.

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Breading:
  • Olive oil
  • 1 cup chopped pecans
  • 1/2 cup cornmeal
  • 1/2 cup flour
  • 3 tablespoons Italian flat-leaf parsley, chopped
  • 4 (8 ounce) catfish fillets
  • Salt and ground black pepper
Sauce:
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 cups diced, canned tomatoes
  • 1 tablespoon sage, chopped
  • Salt and ground black pepper
Preheat oven to 350 degrees F.

Heat a sauté pan with olive oil. For the breading, in a wide shallow bowl, combine the pecans, cornmeal, flour, parsley, salt, and pepper. Dredge each fillet in the breading mixture and place in sauté pan. Pan sear each side of the fillet. Finish the cooking of the fillets in the oven for 3 to 5 minutes.

In a medium sauté pan, heat the olive oil. Sauté the minced garlic until translucent. Add tomatoes and sage. Simmer for 5 minutes. Season with salt and black pepper, to taste.

In a large sauté pan, heat the olive oil. Add the greens and let sauté for 3 minutes. Add water and braise greens until tender. Season with salt and black pepper, to taste.

Recipe courtesy of Keith Famie

Corn-Bacon Spoon Bread

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  • 4 strips bacon, diced
  • 1 cup stone-ground cornmeal
  • 2 3/4 cups whole milk
  • Kosher salt
  • 2 teaspoons sugar
  • Pinch of cayenne pepper
  • 2 cups corn kernels (from 2 ears corn)
  • 4 scallions, finely chopped
  • 4 large eggs
  • 1 1/2 teaspoons baking powder

Position a rack in the lower third of the oven and preheat to 325 degrees. Prepare the spoon bread: Cook the bacon in a skillet until just crisp; transfer to a paper-towel-lined plate with a slotted spoon, leaving the drippings in the pan. Grease a 6-cup shallow baking dish with some of the drippings and dust with 2 teaspoons cornmeal. Place on a baking sheet.

Add the milk to the remaining drippings in the skillet and bring to a boil over high heat. Whisking constantly, gradually pour in the remaining cornmeal. Add 1 teaspoon salt, the sugar and cayenne. Lower the heat and simmer, whisking, until thickened, about 3 minutes. Stir in the corn, scallions and bacon; remove from the heat.

Beat the eggs with a mixer until very pale and fluffy, about 5 minutes; add the baking powder. Stir a quarter of the whipped eggs into the cornmeal mixture, then carefully fold in the rest. Pour the batter into the prepared baking dish; bake until puffed and golden, about 50 minutes. Let the spoon bread rest 10 minutes.

Recipe courtesy of Food Network Magazine

Community-Supported Fishery – Week 1

Share description: Southern Flounder from the shallow waters of Pamlico & Core Sound

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An excerpt from today’s email, "Welcome to the FIRST CSA style community-supported fishery (CSF) in the southeastern U.S.!!! We hope you are as excited as we are. We feel privileged to be part of this effort and are humbled by the tremendous enthusiasm and support we have already received. This season, there are 400 members participating in the CSF!"

Also, with today being the first delivery, the Duke Sustainability Office graciously donated reusable insulated bags for all Walking Fish members! 

Brinkley Farms Summer CSA – Week 9

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2 lbs green tomatoes
2 lbs tomatoes
1 lb zucchini
mini-gourd
mini-pumpkin
baby-boos
pump-k-mons

Wednesday, September 16, 2009

CEiMB: Black Bean Mexican Style Pizza (and Maple Pecan Peach Crisp)

Hosted by Apple Crumbles

Recipe courtesy of Ellie Krieger

I apparently was totally focused on the bean dip when I was planning the grocery list this week. As I started cooking tonight, I realized that I didn’t have corn tortillas, fresh tomatoes, green cabbage, or cilantro - whoops!! I did have whole wheat flax tortillas, cheddar cheese, and all of the black bean dip ingredients…so away I went.

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Maple Pecan Peach Crisp

I saw Kevin's post last night (below) and immediatly placed this on my menu plan for the following day, it just looked and sounded that good! This was were my stomach really wanted to focus tonight :) I made sure to eat lightly at dinner so I could enjoy a helping of this! I LOVED the crisp topping, the pecans and maple syrup were indescribable with the peaches!!

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Filling

  • 3 peaches, sliced and peeled
  • 3 tablespoons peach preserves
  • 1/4 cup sour cream
  • 1 egg
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon vanilla extract

Topping

  • 1/4 cup whole wheat flour
  • 1/4 cup rolled oats
  • 1/4 cup brown sugar
  • 2 tablespoons maple sugar
  • 1/2 cup chopped pecans
  • 1 teaspoon ground cinnamon
  • 2 tablespoons canola oil

1. Mix the peaches and preserves and place them in a buttered 9x9 baking dish.
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3. Bake in a preheated 425F oven for 20 minutes.
4. Mix the flour, oats, sugar, syrup, pecans, cinnamon and oil until it forms crumbs.
5. Sprinkle the crumbs over the top.
6. Bake in a preheated 425F oven until the top is golden brown and a toothpick pushed into the center comes out clean, about 15-20 minutes.

Recipe courtesy of Closet Cooking

Monday, September 14, 2009

Vegetable Risotto

I loved this medley of meditation flavored vegetables – artichokes, piquillo peppers, mushrooms, capers, tomatoes, etc.. 

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  • Kosher salt and black pepper
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 bell pepper, sliced
  • 1 small onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 teaspoons paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon saffron threads
  • 1 can artichokes, drained
  • 4 ounces shiitake mushrooms, stemmed
  • 1 cup dry white wine
  • 2 1/2 cups short-grain paella rice
  • 1/4 cup capers, drained
  • 1/4 cup piquillo or roasted red peppers, cut into strips
  • 2 cups broccoli florets
  • 8 vine-ripened plum tomatoes

Heat remaining olive oil in a 12-inch ovenproof skillet over medium-high heat. Add the onion, bell pepper, garlic, paprika, cayenne and saffron and season with salt. Cook, stirring occasionally, until the onion softens, about 5 minutes.

Add the artichokes to the skillet; cook until slightly tender, about 2 minutes. Add the mushrooms and cook for 1 to 2 minutes. Pour in the wine and simmer until reduced by about one-third. Stir in the rice and 1 3/4 teaspoons salt; add just enough water to cover the rice completely, 2 1/2 to 3 cups. Increase the heat to high and boil for 2 to 3 minutes. Scatter the capers over the rice.

Preheat the oven to 450 degrees. Core the tomatoes, cut into wedges and place in a medium bowl along with the broccoli florets; season with salt, drizzle with a bit of olive oil and toss. Bake for 20-25 minutes, until golden brown.

Transfer the paella to the oven and bake, undisturbed, for 20 minutes. Scatter the piquillo peppers over the paella. Turn off the oven but leave the paella inside to continue cooking until the rice is tender, 15 to 20 more minutes. Pull out the roasted vegetables and incorporate them in.

Recipe courtesy of Food Network Magazine

Sunday, September 13, 2009

Menu Plan Monday

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Monday: Vegetable Paella

Tuesday: leftovers

Wednesday: CEiMB - Black Bean Mexican Style Pizza

Thursday: Pecan Crusted Trigger Fish Filets and Corn-Bacon Spoon Bread

Friday: Frozen Pizza

Saturday: White Bean and Chicken Chili and Centerfest

Sunday: Wine Authorities - Grove Vineyards Day

Green Tomato Pie

The flavor of this pie is reminiscent of an apple pie – the sweet sugar sprinkled pie crust, the hint of cinnamon, and the tart green tomatoes mixed with plump raisins. Flavor was great…however, the pie was quite watery and the bottom crust was doughy. I had a suspicion it would be since the recipe didn’t call to allow the tomatoes to drain…I ended up picking at it a bit and then tossing the majority down the disposal :( This pie has potential, but the recipe needs tweaking…in the end I think I’d rather have spent my time and effort making an apple pie.

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  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon sugar
  • 1 teaspoon baking powder
  • 3/4 cup butter-flavored shortening (recommended: Crisco)
  • 1/2 cup cold water
Filling:
  • 1 1/4 cups sugar
  • 2 tablespoons tapioca flour
  • 1 teaspoon grated orange zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 cup raisins
  • 5 green tomatoes, or enough to fill pie crust, thinly sliced
Glaze:
  • 1 slightly beaten egg white
  • Sugar, for sprinkling

For the crust:

Sift together flour, salt, sugar, and baking powder into a bowl. Cut shortening into flour mixture with a pastry cutter or fork until mixture resembles cornmeal. Stir in 1/4 cup of the cold water, then add remaining 1/4 cup and mix until combined. Cover dough and allow it to rest in refrigerator for 30 minutes.

Divide dough in half. Place on lightly floured board and pat out. Using a rolling pin, roll out 1 piece of dough to the size of a 9-inch pie pan. Put crust in pan and trim off excess dough around the edge. Roll out second ball of dough for pie crust top.

For the filling:

Preheat oven to 425 degrees F.

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Mix sugar, tapioca, zest, cinnamon, nutmeg, and raisins in a large bowl. Lay tomato slices in pie crust. Sprinkle mixture over tomatoes. (Overlapping will occur but tomatoes will shrink in size when baked.) Gently lay top pie crust over filling, tucking in the extra crust around the edges. Pinch dough with fingers or butter knife to seal edges. Using a knife, make 4 to 6 slits in top of crust to allow steam to escape. Brush top with egg white and sprinkle with a little sugar to give your crust a shine.

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Place pie in the preheated oven and bake for 25 minutes. Reduce temperature to 350 degrees F. and continue to bake for 20 more minutes. Cool on wire rack.

Recipe courtesy of Paula Deen