Tomato Pie

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I love tomatoes but somehow until yesterday, I had never eaten tomato pie. We gathered a ton of tomatoes from the garden this week so I pretty much had to make a tomato pie. As I drove to the grocery store, I had this overwhelming feeling of guilt because I had written “9-inch deep dish pie crust” on my list. I always make my own crusts and apparently, my brain did not want to live with the guilt and allowed me to completely forget to buy one. So, I had to make one and it was easy and turned out great. I had a little extra dough so I made a mini pie in a ramekin. Eat this hot or cold. Top with Tabasco, or red pepper flakes for extra spice. Serve at brunch or with a salad for dinner or eat if for lunch or breakfast. I looked at a lot of recipes. Tomato pies come in all forms and variations, recipes calling for basil or onions or garlic or no cheese. I ended modifying one from Eclectic Everyday.

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Ingredients For One 9-Inch Deep Dish Pie
  • 2 Medium Tomatoes (Thinly Sliced, Drained)
  • 1 Cup Mayonnaise
  • 1 Cup Shredded Sharp Cheddar Cheese
  • 1 Cup Shredded Mozzarella Cheese
  • 1 Tablespoon Dried Italian Herbs
  • Salt and Pepper
Directions

If you are using a store bought pie crust bake at recommended time on package after draining and salting tomato slices. If recommended temperature for store bought crust is not 350°, bake pie crust and then set oven temperature to 350°.

  1. Thinly slice tomatoes, place each slice on two paper towels and sprinkle with salt. Place another paper towel on top of the tomatoes and periodically press them to get the juice out.*
  2. Preheat oven to 350°.
  3. Prepare pie crust and bake. Click here for the pie crust recipe.
  4. Remove pie crust from oven and allow to cool for a five minutes.
  5. Arrange first layer of sliced tomatoes in a circle.
  6. Sprinkle with a dash of pepper and Italian seasoning.
  7. Arrange second layer of sliced tomatoes.
  8. Sprinkle with a dash of pepper and Italian seasoning.
  9. Combine mayonnaise and cheddar cheese in a bowl. Mix well with rubber spatula and carefully spread over tomatoes, leaving a 1-inch gap in between mayo and the edge of the pie.
  10. Sprinkle mozzarella cheese on top
  11. Bake for 30 minutes or until cheese is golden.
  12. Allow to cool for at least 30 minutes before slicing.**

*You need to make sure your tomatoes are not too juicy or your crust will get soggy. I allowed my tomatoes to drain the entire time I made, baked, and refrigerated my crust (about an hour).
**I allowed my 9-inch pie to cool completely, topped with plastic wrap, and placed in the refrigerator overnight.

If you use ramekins, place on baking sheet and bake in oven for the same amount of time. With this pie crust and filling recipe, I think you could make six mini-pies in standard round ramekins.

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Here is a slice of cold pie, which by the way, was a delicious breakfast. I reheated a piece in the microwave which was also tasty but for the best texture, I suggest reheating slices in an oven.

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Pie Crust For Savory Pies

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For my tomato pie, I used a recipe from The Gracious Wife. This is a great non-sweet pie crust that is easy to make. Like this recipe, many crust recipes I have used say that you have enough dough for two pies. I never do probably because I am not the most experienced rolling pin operator. This made one 9-inch deep dish crust and one ramekin-sized crust. I think you could get at least six crusts for standard round ramekins from this recipe.

Ingredients
  • ¾ cup shortening
  • 2¼ cups flour
  • ½ cup cold water
Directions
  1. In a large mixing bowl, cut shortening and flour together with a pastry cutter or fork.
  2. Add water and stir with a fork until it forms a ball. If there’s still flour at the end, add water, a teaspoon at a time.
  3. Let the dough chill in the refrigerator for at least 30 minutes.
  4. Preheat oven to 350°.
  5. Grease your pie plate or ramekins. I used Earth Balance Vegan Soy-Free Buttery Spread.
  6. Roll the dough out and press into pie plate or ramekins.
  7. Prick crust with fork.
  8. Bake in oven for 10 minutes, or until the crust is cooked through and no longer translucent. Mine bubbled up a bit but settled back down after a few minutes.

Yoga Anywhere

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I was fortunate enough to do some traveling this summer. My husband and I celebrated our anniversary and my birthday in a few national parks. Since I committed to regularly practicing and teaching yoga I looked forward to practicing in some of my favorite places. I also visited friends and family in Alabama so of course I practiced a bit with a few of them. Lastly, I went to Georgia to my aunt and uncle’s farm. I took every opportunity to soak up the warm weather, rubber boots and all.

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Mexican Sweet Potato

 

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So easy and delicious! You can use ground beef or ground turkey with taco seasoning. I make a homemade taco seasoning. Both the Gimme Some Oven and Rachel Cooks recipes I have used in past recipes are great. This would also be a great vegetarian recipe if you substituted the meat with a crumbled black bean burger. Make ahead of time, reheat, and top with desired toppings for easy lunches or dinners.

Ingredients

  • Yam or Sweet Potato
  • Shredded Sharp Cheddar
  • Ground Beef or Turkey
  • Taco Seasoning
  • Sour Cream
  • Salsa

directions

  1. Prepare ground beef or turkey with taco seasoning. (I made my taco seasoning and prepared the ground beef beforehand and then just warmed it up.)
  2. Preheat oven to 350 degrees.
  3. Use a fork to poke holes on all sides of sweet potato. Microwave sweet potato for five minutes or use potato button on microwave.
  4. Cut open sweet potato and carefully stir up contents.
  5. Line a baking sheet with foil and place sweet potato on foil.
  6. Place ground meat and shredded cheese in sweet potato.
  7. Bake in oven for 5 minutes or until cheese is melted.
  8. Top with salsa and sour cream. Enjoy!

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