Tomato Tart

Just look at all that cheesy goodness!

This is another recipe that I found while browsing Pinterest and since tomatoes are abundant right now I thought I'd give it a try. 

Tomato Tart

For the crust:
1 1/2 cups flour
4 tbsp. cold butter
1/2 tsp. salt
1 egg
3 tbsp. cold water

For the filling:
1-1/2 to 2 tbsp. brown honey mustard
2 tomatoes, sliced thin
1/2 tsp. minced garlic
1 green onion, sliced thin
a drizzle of olive oil
1/2 tsp. basil
1 tsp. parsley
1/4 tsp. oregano
salt and pepper
8 oz. fresh mozzarella cheese, sliced

To make the crust you need to combine the salt and flour in a medium bowl. Add the cold butter and use a pastry cutter to mix until crumbly.
In another bowl, whisk the egg and cold water together and then add it to the flour mixture. Use your hands to mix it all together and then knead it for 1-2 minutes.
Roll the dough out into a thin circle. (about 15-16 inches in diameter)
Gently roll dough around your rolling pin so that you can move it to a greased baking sheet.
Unfold and now you are ready to add the filling.

Spread the mustard on top of the dough leaving the outer 1 1/2 inch edge plain.
Lay the sliced tomatoes on top of the mustard. 
Sprinkle with garlic, onion, salt, pepper basil, parsley and oregano.
Drizzle just a tiny amount of oil over top of the tomatoes.
Layer the cheese slices on top.
Lightly sprinkle with a little more salt, pepper and parsley.
Fold dough up and over the edges of the tomatoes.

Bake 25-30 minutes at 425 degrees or until cheese begins to brown.

I must say that even though this was good I think the next time I make it I will leave the mustard out. Maybe replace it with a thin layer of garlic butter. 
On the other hand my son (who doesn't even like tomatoes) finished the rest of this off late last night as a snack and proclaimed that he liked the mustard in it.
So it's a matter of personal taste and you'll just have to play with it to suit your own tastebuds.
ENJOY!

*The above recipe is my adapted version of the original which can be found HERE at Lick the Bowl Good.

Tomato Gravy or Creamed Tomatoes

Tomato Gravy over Cubed French Bread w/ a side of tomatoes and cukes

I remember the first time I tasted this I thought it was so good. My mother-in-law used to make it often with her own garden tomatoes but it's just as good using a store-bought can of juice which is what I used tonight.


Tomato Gravy or Creamed Tomatoes


1 qt. tomato juice or stewed tomatoes
1/2 tsp. baking soda
2 tbsp. flour
2 tbsp. sugar
1/2 cup water
1/3 cup milk
salt & pepper


Heat tomato juice and baking soda. (whisk it together)
Combine flour, sugar and water in a small bowl. Stir well until no lumps of flour are left.
Pour this mixture into hot juice while stirring.
Simmer and continue to stir until thickened.
Add milk and heat through.
Season with salt & pepper.
Serve over bread, biscuits or toast.
Enjoy!

Greek Salad and a Good Movie

I made this salad tonight for dinner and it was so good.
I wasn't so sure that I would like the homemade dressing on it but I did.
Lots of different flavors all mixed into one.

Greek Salad

1/4 cup olive oil
6 cups cubed french bread
1 head of lettuce, chopped
1 cucumber, sliced
6 mini red, yellow and orange sweet peppers
8 mini tomatoes cut into small wedges (the ones that are just a bit bigger than the grape tomatoes)
1 jar green olives, drained
6 oz. crumbled Feta cheese

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 tsp. minced garlic
1 tsp. dried oregano
1  tsp. salt
1/2 tsp. pepper

Heat 1/4 cup olive oil in a skillet. Add bread crumbs and toss around until lightly browned. Remove from heat and cool.
Wash, seed and dice peppers into small pieces.
Place peppers in a skillet with a small drizzle of olive oil and heat just until peppers begin to brown.
Remove from heat and allow them to cool. ( I placed mine in the freezer for a few minutes.)
While those are cooling begin cutting the lettuce, cucumber and tomatoes.
In large bowl, toss together lettuce, peppers, cucumber, tomatoes & peppers.
Add Feta cheese and bread cubes and set aside while you make the dressing.
For Dressing:
Whisk together the 1/2 cup olive oil, red wine vinegar, garlic, oregano, salt and pepper.
Pour over salad and toss to coat everything.
*You be the judge of how much dressing to use. I used all but about 2 tbsp. of it on mine.*
Cover and refrigerate 30 minutes so that flavors mingle.
Enjoy!

Now to the GOOD movie.
We watched Country Strong last night, starring Tim McGraw and Gwyneth Paltrow and it was sooo good. Not the end that I expected but still a great movie. I loved each and every song that they played throughout the movie so I had to go today and grab the soundtrack. I also added two of the songs to my Playlist here on my blog.
Which reminds me, I love, love, love to listen to music thus the reason for the Playlist on my sidebar. However, I know some people would rather not listen to the music ~ sometimes it's distracting if you are trying to read. So if you'd rather visit without the noise then just scroll down to my Playlist and shut the music off. That way you can read in peace and quiet.

Well, it's a cold and windy evening here so we're all indoors for the night. I think I'll get ready for bed early and maybe watch Country Strong again....it's going on my wish list because it's definitely one of those movies that I could watch over and over again.
I'll be back later to catch up with all of you!

Vegetarian Cottage Pie

This  is a vegetarian version of The English Kitchen's Cottage Pie with Potato Cobbles. If you have never visited the site then I highly recommend it. She offers yummy recipes and I can promise you that her pictures alone will be enough to make you hungry.

One evening I gave the original recipe a try and as with many dishes you can modify them a bit to fit the needs of a vegetarian. It worked and I was able to feed my family of meat-eaters with the original as well as have a dish that my dad (vegetarian) would also eat.

 Using my new Pampered Chef Crinkle Cutter

Vegetarian Cottage Pie

12 oz. pkg. MorningStar Farms Grillers Recipe Crumbles
1/2 c. baby pearl onions*
1 tbsp. olive oil
1 cup water
1/4 tsp. minced garlic
1/4 tsp. Mrs. Dash table blend seasoning
1 tbsp. ketchup
1 tbsp. worcestershire sauce (there are vegetarian varieties)
1 tbps. flour
2 cups veggie broth
1 cup carrot slices*
12 oz. brussel sprouts* 
1 cup of peas*
5 potatoes
2 cups shredded cheddar cheese
*I used frozen vegetables but you could use fresh if you have them available*

Wash, peel and slice potatoes into 1/4" slices.
Place potatoes in a pan and cover with water.
Bring to a boil and let cook for 3-4 minutes.
Remove from heat, drain and set aside.
While potatoes are cooking you can also begin cooking your vegetables (all but the onions)in another pan. Cook them until they are tender and then drain & set aside.
Pour olive oil into a hot skillet.
Add Morningstar Farms Crumbles and pearl onions and let brown a few minutes.
Next,add the garlic, Mrs. Dash, ketchup & worcestershire. Simmer to heat through.
Sprinkle flour over the top of mixture and stir. Let cook 2 minutes and then add vegetable broth.
Continue cooking until it has thickened.
To assemble:
Spray a 13X9 pan with cooking spray.
Place crumble & onion mixture in the bottom.
Layer the veggies on top. (not the potatoes)
Neatly arrange the potato slices over the veggies.
Sprinkle with cheese and bake at 350° for 40 minutes.
Enjoy!

Morningstar Farms Veggie Burger Wrapped in Phyllo Dough

*Not the prettiest picture maybe....but it was tasty and something different from the usual.*

It's been a busy weekend and so far a busy start to the new week.
Saturday we headed to PA in search of a good deal on a swimming pool. We've talked for some time about getting one and we finally took the plunge. We found the pool that we wanted and a not-so-bad price for installation and ground prep so we grabbed it. I hated to write the check for the purchase but I know that it will give us all many years of enjoyment.
Now we will just hope that next summer is not a cool one....I know, I know that is all that I wished for this year but you can't (comfortably) swim if it's too cool and we will all be anxious to jump in.
After we returned from PA we headed down to the old WV Penitentiary for a tour and quickly walked through the Elizabethtown Festival that was held inside the prison yard. The tour itself took forever but was really interesting. The tour guide once worked within those walls and was able to provide a more accurate account of those who lived there.
Everyone was starving by the time we finished so we loaded up and headed to my favorite lil' restuarant - Undo's. We pigged out and then headed home to build a toasty fire in the backyard.
Busy yet fun and productive weekend.
Now we are back to the ol' grind of things. I hope to have gotten some decent pictures from our tour to share with you all but I've got to get them all loaded first.

Now to the main course!
I was watching Food Network the other day ( I can't remember which show) and they were making all different kind of burgers and sandwiches. One caught my attention. It was some sort of sandwich filling wrapped up in phyllo dough, browned and served as a sandwich with fries.
So, here is my version. It worked nicely with a store bought veggie patty since they are quick to cook. Unlike a hamburger that you would need to cook first and then wrap in the dough.

Morningstar Farms 1/4 Pounder wrapped in Phyllo Dough

Morningstar Farms Grillers 1/4 Pounder patty
Onion slices
3 cherry tomatoes, sliced in half
slice of Provolone cheese
2 sheets phyllo dough
olive oil

Place 1/4 pounder on plate and microwave for 2 minutes.
Saute onion slices in a bit of olive oil. When they are almost done toss in the tomatoes and let simmer a few minutes.
Unwrap dough and and lay 2 sheets of phyllo dough flat.
Place burger in the center of the dough.
Top with onion and tomatoes and then a slice of cheese.
Carefully, wrap the dough around the burger and then place seam side down in the same pan that you sauteed the onions in.
Let brown on one side and then the other.
Enjoy!

Vegetarian Chicken Salad

Have you ever heard of Quorn products?

Good chance you haven't unless you are a vegetarian.
The only reason that I have is because my Dad does not eat any meat. He uses numerous products from Morningstar Farms, Boca, Quorn & Tofurkey (and the list goes on) to replace the meats in his meal.
Now I'm not a big fan of chicken salad or any meat salad but this is GOOD.
Could it be because there is NO meat in this recipe?
Don't know ~  but I like it!
Anytime Dad makes a batch of this he always shares it with me and likewise I do the same for him.

Vegetarian Chicken Salad

9.7 oz. box Quorn Naked Chik' N Cutlets

1/3 cup Miracle Whip (or more)

3 tbsp. sweet relish

1/4 tsp. pepper

1/2 tsp. salt

pinch of onion powder

1/8 tsp. cider vinegar

Place all cutlets on a plate and microwave for 4 minutes.

Cool.

Once they are cool enough to work with, tear them into smaller pieces and place in the food processor.

Process until they are ground fine.

In a bowl, mix the remaining ingredients together.

Add ground cutlets and blend well with a spoon or spatula.

Spread on bread for a sandwich or on a cracker as a snack.

ENJOY!

Another BBQ and a Crumble Bar

Carmen over at Waxed Out Creative Life shared a recipe the other day for BBQ Lasagna and I just HAD to try it.

I made a pan of it for my bunch and got thumbs up from everyone. It's a definite keeper.

While I was making ours I thought I would make a pan of it for my Dad who is a vegetarian as well as a diabetic. So for his I just substituted Morningstar Farms Crumbles in place of the meat and I used Splenda in place of the brown sugar. It turned out just as good.

I spent that whole day in the kitchen cooking. I made a couple loaves of Italian bread to go with our dinner and tried a recipe for Crumble Bars that I found in one of my Amish cookbooks.

Crumble Bars

1 stick butter, softened

3/4 cup brown sugar

2 eggs

3/4 cups flour

1 tsp. baking powder

1 tbsp. vanilla

2 cups mini marshmallows

1 bag chocolate chips

2 cups Rice Krispies cereal

1/2 cup peanut butter

Mix the first six ingredients together and spread into a greased 9X13 pan.

Bake at 350° for 15 minutes.

Sprinkle the marshmallows on top and bake again for another 5 minutes.

Let cool.

Once cooled, melt chocolate chips & peanut butter together.

Stir Rice Krispies into chocolate mixture and then spread on top of the marshmallows.

Let cool and cut into bars.

These turned out pretty tasty. I thought the marshmallow layer sounded a little different but they gave the bars a little layer of fluff.

Needless to say, it was a long day and by the time supper was over I didn't care if I ever stepped back into the kitchen again or not.

However, that thought was short lived because I spent the next whole day scrubbing the kitchen walls and cabinets down. The Spring Cleaning Bug got me!

Now today I hope to dig through my fabric stash and find enough material to be able to sew a new set of curtains for the kitchen window. Not so sure that I will have the right fabric or enough of the right fabric but I'm gonna try and if I don't get off this computer I'll never have enough time to even sew the curtains.

Hope you all have a great weekend!

Pimento Cheese Sandwich Spread

Here's the recipe that I talked of earlier in the week. It's the spread that I made to go with the bread.

(That sentence makes me think of the the nursery rhyme The House That Jack Built! :)

This is easy to whip up and tastes so good!

Sorry, it's not the best photo but it will have to do for now!

Hope everyone enjoys the weekend!

Pimento Cheese Spread

1 lb. grated cheedar cheese

4 oz. jar of chopped pimentos (undrained)

4 heaping tbsp. Miracle Whip

4 drops Tobasco sauce

a small sprinkling of Paprika

Mix all together and refrigerate.

Seasoned Pork Bites Plus an Idea for a Vegetarian Version

This is what we had last night for dinner. The pork was quick to make and flavorful. I just tossed the seasonings in here and there and tasted as I went and it turned out really nice. I could have left some of the liquid in the pan to make a saucy gravy and poured the pork and sauce over the rice but I didn't. Maybe I'll try that the next time.

Seasoned Pork Bites

1 onion, diced

1 bell pepper, diced

1 1/2 tsp. olive oil

4 pork cube steaks, cut into strips or bite size pieces

1/2 tsp. minced garlic or 1 fresh clove, chopped/minced

1/4 cup soy sauce

1 tbsp. brown sugar

1/4 tsp. ginger

1/4 tsp. pepper

1/2 tsp. salt

2 tbsp. Worcestershire sauce

In saucepan, saute onion & pepper in oil.

Add pork and let brown on all sides.

Add garlic, soy sauce, brown sugar, ginger, pepper, salt and Worcestershire.

Add water as this cooks down so it doesn't burn.

Let simmer till meat is thoroughly cooked and serve.

PENNIWIG:) Sometime I will make a vegetarian version of this for my Dad and when I do I will do everything the same except use the Morningstar Farms Chicken strips or whatever they are called.

Easy Hamburger Gravy Plus a Vegetarian Version

You can tell better weather is here. During the summer months the last place I want to be is standing in the middle of a hot kitchen cooking. That is why my recipe posts have all steered towards desserts. I don't mind making cool & easy recipes. I am going to experiment today with dinner so maybe (if it turns out good) & if the rest of the family likes it I will have a new main dish recipe to share.

This morning I will share my recipe for hamburger gravy. This is on the top of my list of comfort foods. Yummy served over fresh slices of bread with mashed potatoes and a veggie on the side.

Easy Hamburger Gravy

3 lbs. ground beef

3 tsp. celery salt

1 1/2 tsp. black pepper

2 tsp. dried onion flakes or 1 small onion, diced

3 cups beef broth

4 tbsp. flour

*This makes enough to feed our family of 5 and have a small amount leftover. You can cut the recipe down if you are cooking for just a few people.**

Brown beef and onion and then drain the grease off of it.

Place beef back in the pan and add celery salt and pepper.

Sprinkle flour over top of beef and cook while stirring for about 2 minutes.

Add broth and let cook till thickened.

Serve this over top of bread or rolls or you could even serve it over noodles.

VEGETARIAN VERSION:

When I make this for my Dad I cut the recipe in half and use a 12 oz. bag of Morningstar Farms Grillers Crumbles in place of the beef. I also use vegetable broth or a vegetable bouillon cube and water to replace the beef broth. If I use veg. bouillon then I usually cut down on the celery salt a bit.

Veggie Burgers

Here is a recipe that I use for a meatless dinner. Of course, no one in my household will eat them other than me so when I make them I split them with my Dad who is vegetarian and will eat them.

I am still playing with seasonings in this recipe. Each time I make them I add a little something different till I come up with just the right one. So keep that in mind and don't be afraid to add your own combinations to this.

Veggie Burgers

1/4 cup minced onion

1/4 cup green or red bell pepper, diced small

1 small carrot, shredded

1 can of cannellini beans (white kidney beans), drained

1 egg, beaten

1/3 cup italian seasoned bread crumbs

1 tsp. Watkins Ground Beef Seasoning

pinch of dried cilantro

pinch of celery salt

black pepper

salt

olive oil

Heat olive oil in skillet.

Add onion, pepper & carrot and cook till veggies are tender.

Set aside & let cool.

In a bowl, mash the drained beans.

Add egg, bread crumbs, veggies and all seasonings.

Mix good and shape into 4 patties.

I usually make mine in the morning and then refrigerate them till dinnertime.

When ready, just heat a little olive oil in a skillet and then add the patties.

I cook these on a medium heat and brown them on both sides.

Place on a hamburger bun with all your favorite toppings.

(lettuce, tomato, mustard, ketchup, pickles...etc.)

Fried Zucchini & Feta Subs

We took advantage of the warm weather and cooked out this weekend. My Dad is vegetarian so he doesn't eat the usual hamburgers, hotdogs or steaks that we grill so this is what I made for him. This is a recipe that he came up with a while back. I like the different flavors all combined together on a big sub bun. I forgot to take a picture before he dug into this so I will have to add a picture the next time I make this. I also didn't measure everything so you will have to wing it. It's pretty simple though!

Fried Zucchini & Feta Subs

2 sub/hoagie buns

1 medium size zucchini

onions & peppers (I use mild banana peppers)

feta cheese

sour cream

cucumber

1 cup flour

1/2 cup cornmeal

salt & pepper

1/2 cup seasoned bread crumbs (optional)

milk

olive oil

1. Saute onions & peppers and set aside.

2. In a bowl, mix flour, cornmeal, bread crumbs, salt and pepper. Set aside.

3. Wash, peel & dice about 1/4 of the cucumber. Dice small & mix with a little bit of the sour cream. This is going to be a sandwich spread to add to the sub.

4.Wash & peel zucchini.

5. Slice zucchini lengthwise about 1/4" thick.

6. Dip zucchini in milk and then into the flour mix.

7. Place zucchini in heated skillet with a little bit of olive oil.

8. Let brown on both sides till tender & golden.

9. Remove from skillet & place on paper towel lined plate to absorb any extra oil.

10. Slice hoagie bun lengthwise and place face down in same skillet that you fried the zucchini in. (Don't do this if you have a bunch of grease left in your pan. Wipe some of the excess out first.) Let the bun toast a bit and then remove.

11.Now it's time to assemble.

12. Spread some of the cucumber/sour cream mixture onto sub.

13. Layer with zucchini strips.

14. Add some sauteed onions and peppers.

15. Sprinkle Feta cheese over top & ENJOY!

Oven Roasted Veggie Pot Pies

My Dad is a vegetarian so this is the recipe that I use when I make pot pies for him. However, you can add any meat (chicken, beef, turkey, pork) or Morningstar Farms Beef or Chicken Strips to this as well. If you have the time a homemade pie crust is much better than the store bought version that I used today. My Mom FORCED me to go shopping with her so I didn't have the time today. (Hehe...not really...I did go shopping with her but she really didn't have to twist my arm at all to get me to go!)

OVEN ROASTED VEGGIE POT PIES

(Makes 2 pies)

4 Pie Crusts (2 tops & 2 bottoms)

10 cups Oven Roasted Veggies (Recipe posted on Nov. 30, 2008)

You could cut down on the amount of veggies if using meat!

10.75 oz. can of cream of potato soup

10.75 oz. can of cream of celery soup

3 cups milk

Place soups in a large pan and add milk.

Whisk till blended well.

Add the veggies (& meat, if using any). Simmer till veggies are warm.

If you cook it too long the gravy will get too thick. If so, then add a little more milk.

Place bottom crust in greased pie pans.

Spoon veggies into pie crusts and then place top crust on.

Seal edges and bake at 375 degrees for 25-30 minutes.

Oven Roasted Veggies

OVEN ROASTED VEGGIES

Simple & Healthy

Nothing special or fancy about this recipe but it is really good. I ate so many of these right off the cookie sheet that I hardly had enough room to even eat dinner. There are so many different vegetables & spices that you could use but this is what I chose for today. Any leftovers will get used in a pot pie recipe that I will post tomorrow.

OVEN ROASTED VEGGIES

2 large sweet onions

2 bell peppers

2 small zucchini

2 sweet potatoes

6-7 medium size white potatoes

7-8 carrots

olive oil

basil

parsley

Mrs. Dash Table Blend

McCormick's Low Sodium Montreal Steak Seasoning

Wash veggies.

Peel if you please. ( I leave the peels on the potatoes.)

Toss all veggies into a LARGE bowl once they are chopped.

Onions get cut in half, then quartered and then pull the layers apart.

All other vegetables get cut into 1 inch chunks.

If you chop them much smaller then they will bake & turn to mush.

Now all your veggies are chopped & in the bowl.

Drizzle some olive oil over top of them and toss to coat.

Take two greased cookie sheets and layer the veggies on them.

Next sprinkle the basil, parsley, Mrs. Dash & McCormick's seasonings on top.

The amounts depend on your preferences.

Bake in a 375 degree oven for 1-2 hours.

It all depends on the size of your veggies as to how long to roast them.

Just check on them every so often till done.

Pot Pie Recipe coming tomorrow!