Onion Tomato Pie - Week 37 Bonus

Simple garden ingredients make a great side pie!

Layers of vegetables, creamy mayo dressing with Parmesan cheese in a pie shell make this a fresh side pie.  

Onions typically find their way into many recipes, but this pie features it as its main ingredient. Onions have some significant health benefits, such as lowering blood pressure with its extra fiber and also  protection against cancer because of it phytochemicals elements. It doesn't like we can get enough vegetables in our diet, so this can be a nice addition to your meal to provide an extra vegetable.





Ingredients:

1 Pie crust, bottom only
3 large tomatoes, thinly sliced & drained
1 medium sweet onion, thinly sliced
1 cup chopped fresh basil
2 cups shredded cheddar cheese
1 cup mayonnaise
3 oz. Shaved Parmesan cheese
Salt & Pepper to taste

Directions:
Sprinkle tomatoes with salt, and let drain. (Salting helps the tomatoes to “sweat” out some water.)

Prebake pie crust for 10 minutes at 350 degrees.

Mix shredded cheese, mayonnaise, and salt & pepper. -Stir until combined.

Layer the bottom of the pie crust with onion slices, reserving a handful for the top of pie.

Sprinkle half the basil on top of onions.

Layer the tomatoes on top.

Sprinkle the other half of basil on top of tomatoes.

Add the handful of onions on top.

Spread the cheese-mayo mix over the top.

Top it with the shaved Parmesan cheese.

Bake for 45 minutes at 375 degrees.

Let sit for 15 minutes before serving.

What ways do you introduce vegetables to your menu to keep things fresh and healthy?

Italian Spaghetti Squash Pie - Week 36 Bonus

Creative crusts can stretch the definition of pie.

Many have enjoyed  the tastiness of spaghetti pie. If you haven't tried it yet, here's a great basic recipe to try. This substitutes a vegetable for the pasta making it a great healthy dish to feed the family. It also utilizes fresh tomatoes to make it a late summer favorite to use some of you garden fresh tomatoes. You can substitute canned tomatoes or even a favorite pasta sauce if you prefer.

Spaghetti squash is also known as the vegetable spaghetti. You could substitute for pasta in many dishes. It take a little bit of prep to get it ready, but it is easy to do and adds variety to your menu.

This particular recipe actually uses half a squash and serves 6 (small servings), so if you like leftovers you should double up and fix both halves at the same time.

Ingredients:

1/2 medium uncooked spaghetti squash

1⁄2 pound pork sausage

1 onion, chopped
1 clove garlic minced
5 tomatoes, peeled & diced (or 14.5 oz can diced tomatoes)
1 t. Italian seasoning (to taste)

12 oz. cottage cheese

1/2 cup Parmesan cheese

1 egg

1/2 cup shredded cheese, your choice

Directions:
Halve squash lengthwise and scoop out seeds. Place squash, cut side down and bake for 30-40 minutes at 350 degrees in a large baking dish.

Meanwhile brown sausage and drain. Add onion & garlic and saute until onion is tender. Stir in tomatoes and Italian seasoning. Season to taste and simmer for 10 minutes.

In a separate bowl, mix cottage cheese, Parmesan cheese, and egg together.

Remove squash from oven, and with a fork remove the squash in strands. Press any extra liquid from squash.

Arrange squash strands in a greased 9” pie plate. Spread cottage cheese mixture over squash. Pour tomato sausage sauce over cottage cheese mixture, and sprinkle with cheese. Bake for 30 minutes at 350 degrees.

Let stand for 5 minutes before slicing into 6 slices.

What other ways would you like to serve spaghetti squash for your family?

Tomato Zucchini Pie - Week 32 Bonus

Take advantage of your garden fresh tomatoes and zucchini and make a pie for dinner that your family will enjoy.

I didn't have another zucchini pie scheduled, but my mom gave me this recipe. She said it turned out good and it was easy to make; so I decided I would make it and include it in my blog. 

My mom has spent most of her life as a homemaker and she is a really good cook. She taught me well by showing me how to make the most of your garden ingredients by trying new things to keep the menu versatile.  Also, she never was one to use processed foods; so when I began to cook on my own; I always had a little bit of guilt when I used one of those shortcut foods.  And now, we are starting to learn more about all those additives, so I realize that I need to take her advice.

Here is her recipe, I know you will enjoy it as much as we did!

Ingredients (Spaghetti Crust):

1 pkg (7 oz) spaghetti, cooked & drained

2 T. butter or margarine, melted

½ c. grated Parmesan cheese

1 egg, beaten

Ingredients (Filling):

1 lb. Sweet Italian sausage

1 garlic clove, minced

1 zucchini, peeled and chopped

½ chopped onions

½ c. chopped fresh mushroom

1 t. Italian seasoning

salt & pepper

5 medium fresh tomatoes, peeled and finely chopped

1/2 t. parsley flakes1 c. shredded cheese

Directions (crust):

Add butter, Parmesan cheese and egg to cooked spaghetti. Place in a 10” greased pie plate.

Directions (Filling):

Remove sausage from casings (if needed), and crumble into a large skillet. Add the garlic, zucchini, onions, and mushrooms. Cook until sausage is no longer pink. Add tomatoes, Italian seasoning, parsley, salt, and pepper. Mix well, and simmer for 5 minutes stirring occasionally.

Place filling on top of crust. Sprinkle cheese over top of filling. Bake at 350 degrees for 25 minutes. 

I served this pie with a fresh garden salad and the S'mores Pie. 

What would you serve with this pie to make it a meal?

Zucchini Pie - Week 32

A pie that amazingly takes a zucchini

and turns it into apple pie.

 Before I made this, I was doubtful. The family agreed that this recipe is truly a success. 

The thing about zucchini is that it is so versatile. From vegetable dishes to desserts, it can be an easy ingredient to use when gardens are supplying this produce in mass. 

Ingredients:
Double pastry crust
6 c. zucchini
½ c. lemon juice
1-1/4 c. sugar
1-1/2 T. flour
1-1/2 t. cream of tartar
1-1/2 tsp. Cinnamon
¼ t. salt
¼ t. nutmeg



Directions:
Peel and remove seeds from zucchini. Slice like apples. In large saucepan, add a small amount of water and lemon juice to zucchini and bring to a boil. Simmer for about 10 minutes. Drain well, and add sugar, flour and seasonings. Place in pie crust. 









Cover with top pie crust and seal edges. Cut slits in top of crust for steam to escape. 
Bake for 45 minutes at 350 degrees.

 I found these interesting zucchini facts from thefoodchannel:

1. One zucchini has just 25 calories (compared to a baked potato, for example, which has 130 calories).

2. The flower of the zucchini plant is also edible. (If you dare.)

3. The world’s largest zucchini on record was 69 1/2 inches long, and weighed 65 lbs. Bernard Lavery of Plymouth Devon, UK, grew the humongous veggie.

4. According to World’s Healthiest Foods Nutrition info, nutrients and vitamins found in zucchini can help prevent cancer and heart disease.

5. A soap bar called Fresh Zucchini Flower Big Bar Goat’s Milk Soap (rolls off the tongue, no?) is made with real zucchini.

6. The Zucchini Brothers a band from Saratoga Springs, N.Y., performs songs for young children.

7. A zucchini has more potassium than a banana.

8. The word zucchini comes from ‘zucca’ the Italian word for squash.

9. Biggest is NOT best. The most flavorful zucchinis are small- to medium-sized.

10. The three-day Annual Zucchini Fest in Obetz, Ohio, claims to be “everything zucchini.” The event runs in August, and includes a parade, queen’s pageant, contests, arts and crafts, games and much more.

Wow...just, wow. Who knew?

Zucchini Onion Pie - Bonus Pie Week 27

Zucchini is super versatile, 

and this is a great way to enjoy this squash variety 

in a great side dish casserole pie.

I enjoy this time of year when gardeners have an excess of zucchini because there are so many tasty ways to enjoy it.  Fried zucchini was one of my favorite dishes until I made it myself and was horrified how much butter/oil it takes. I was surprised that this tasted a lot like the more indulgent zucchini dish. The next time, I'm going to swap out some of the flour for some cornmeal and see how it works out.

Ingredients:

1 cup flour

1/4 c. shortening

2 t. baking powder

3 eggs

1 cup grated Parmesan cheese

1/2 cup vegetable oil

1/4 cup milk

1 garlic clove, minced

1 t. Italian seasoning

1/4 t. salt

1/4 t. pepper

3 cups sliced zucchini

1 small onion, chopped

Directions:

In a small bowl, cut shortening into flour and baking powder, and set aside.

In a large bowl, whisk eggs, Parmesan cheese, oil, milk, garlic, and seasonings together. 

Stir in the zucchini, onion, and the flour mixture.

Pour into a greased 9” deep dish pie plate.

Bake for 25 to 35 minutes at 350 degrees or until lightly browned.

I don't have enough space in my city lot to grow zucchini, 

so I always appreciate the bounty of other people's gardens this time of year (Thanks Mom & Dad!)

What is your favorite homegrown produce out of the garden?

Italian Sausage Spinach Pie - Week 17 Bonus

Spinach is a great vegetable that people hate on, 

but would absolutely love it if they gave it a chance!

I love the versatility of this vegetable! It is great as a fresh treat in salads, served steamed, or included as an ingredient in main dishes. One of the first dishes that I perfected early in our marriage was Spinach Florentine Lasagna Casserole; and later on in the year, Spinach Meatballs was another favorite. 

I was kind of crazy about spinach. My boys liked it, and I couldn't imagine why anyone would not like it. The key is to eat fresh or frozen spinach. Canned spinach is nasty...I know Popeye disagrees, but seriously it isn't even the same thing! Spinach is considered a super food because of its nutritious benefits.

I have grown it in the garden in the past successfully, but it takes a lot to cook up as it cooks down tremendously. However, if you enjoy fresh spinach, you should try growing it as it is one of the easiest garden items to grow if you plant it in the cooler season; it doesn't like the hot temperatures of Kansas and will die out. But, it is easy to have a second season in the fall if you plant it after the dog days of summer.

I love this recipe for Italian Sausage Spinach Pie because it's a great treat for leftovers the next day and it really stretches your ingredients for a full meal. I don't know how it is possible, but we typically get 8 servings out of 1 pound of sausage. And, this is the same family that each one of us could eat the pound hamburger special at a restaurant.

If you like pie and sausage, but not sure about the spinach; this is the recipe to try. I think you may start to appreciate it.

Ingredients:
1 deep dish double large pastry pie crust
1 lb. bulk Italian sausage
1 medium onion, chopped
6 eggs, beaten
1 pkg (16 oz.) frozen chopped spinach, thawed & well-drained
1 c. grated cheese
1 pkg (3 oz.) cream cheese, cubed
1/2 t. garlic salt
1/4 t. pepper
1 T. water






Directions:
In skillet brown sausage and onion; drain. Separate 1 egg and set aside the yolk. In a mixing bowl, beat the remaining egg white and whole eggs. Stir in the sausage and onion, spinach, grated cheese, cream cheese, garlic salt, and pepper. Line pie plate with bottom pastry. Add filling.

Top with upper crust, seal and flute edges. Cut slits in top crust. 
Combine water with reserved egg yolk; brush over top crust. Bake at 375 degrees for 50 minutes or until golden brown.

After trying this recipe, you may become a spinach lover too!