Tomato Pie

People accuse me of eating "weird things." Simply not true. 

For the most part, I consume fruits, veggies and grains. Quinoa is a grain similar in preparation to rice or oats. Occasionally, my plant-based protein smoothie will be green from veggie powder or purple from blueberries or brown from cocoa powder. Tofu can be seasoned, baked and added to a dish instead of meat. My homemade hummus is made from chickpeas (a.k.a. garbanzo beans)... as is the store-bought hummus. My favorite cheat food is seafood. I can devour a hefty portion of turkey at Thanksgiving! So how is that "weird?" I thought tomato gravy sounded weird when I was a kid, but it is not!


Although this recipe may sound "weird" to you, it's one of those the old timers would eat because they grew their own food, both plant and animal! Now, it's a little updated from Braum's Fresh Market headquartered in Oklahoma City!

The tip is to find flavor-FULL heirloom tomatoes. Take cash and shop your local Farmer's Market! You'll thank me, later!


Tomato Pie

3-4 large Tomatoes, peeled and sliced
1/4 to 1/2 cup of Fresh Basil leaves, cut into strips
1 Tablespoon of Fresh Oregano, finely chopped
3-4 Green Onions, greens and whites sliced 
1 cup Mozzarella, shredded/grated
1 cup Colby Jack, shredded/grated
1/4 to 1/2 cup Parmesan, shredded/grated (not the powdered pizza stuff)
1 cup Mayonnaise (I used a Vegan mayo infused with truffle oil)
S&P

Bake on a cookie sheet lined
with parchment or a Silpat

Your Choice: 1 pre-baked pie crust shell (9 inch or deep dish) OR a pie crust which has been unrolled, formed into a pie pan, fork-pricked, baked & cooled before assembling the pie. I used a frozen deep dish pie crust which I thawed, pricked the bottom with a fork and baked.

• If pie crust is not pre-baked, follow instructions on package. Let cool.
• Preheat oven 350*.
• Peel tomatoes using the hot simmering water method (scroll to bottom of post) prior to slicing.
• When toms are cool enough to handle, slice and place in colander in the sink in 1 layer. Sprinkle with salt and allow to drain for 10 minutes.
• Layer the tomatoes slices in baked pie shell. Sprinkle with fresh herbs and green onions. Season with pepper.
• In a separate bowl, combine all 3 cheeses with mayonnaise and spread mixture on top of toms to the pie shell.
• Bake for 30-45 minutes until lightly browned. (Keep a watch on it, because nobody likes burned cheese.)



Isn't she pretty!

• Let set for 10 minutes prior to slicing.

Serve with a side salad of gathered greens or a bean salad.

Note: Made with real cheese, this dish is considered "vegetarian." I'm anxious to try it with Miyoko's Artisan Cultured Vegan Cheese! Yeah, I know... that sounds "weird."

How do ya peel a tomato with boiled water?

Slice an "X" on the bottom side of the tomato skin and lower into a pot of simmering (not boiling) water. Allow to "bathe" for about 30 seconds to 2 minutes depending upon the personality of the tomato! Lift with strainer or slotted spoon and let cool in a bowl or colander in the sink. Then, slip the peel from the meat of the tomato!

GO PLAY WITH YOUR FOOD & LET ME KNOW HOW IT TURNED OUT! 

--"Sam"

2-on-Tuesday Recipe: Ham & Fontina Frittata

Several years ago, I requested cookbooks for Christmas and received the Rachael Ray 30-Minute Meals Get Togethers. One of the family favorites was this breakfast meal. Don't let the fancy-schmancy name intimidate you. I did a couple of edits, because it's what I do and what was on-hand in the fridge and freezer. I did $plurge on the $moky Fontina chee$e, but use your fave semi-soft cheese!


1 lb          Ham Steak  (I had ham left-over in freezer OR buy diced ham in 8 oz pkgs)
1 T           Olive Oil
2 T           Butter
12             Extra-large Eggs (or regular sized, but add 1-2 more to make up)
1/2 C       Milk or half-n-half (I use Buttermillk)
8-10 oz   Fontina Cheese, shredded (2 cups; freeze the block first for easier shredding on your box shredder/grater)
S&P - Salt & freshly ground black pepper, to taste

• Preheat oven to 400 degrees
• Trim any connective tissue and all fat off ham. Mince or cut ham into very small bits and set aside
• Heat a 12" nonstick skillet with oven-safe handle over moderate heat. (If you're not sure the handle is oven-safe, double-wrap with aluminum foil.) Add oil & 1 T butter to coat sides and bottom of pan evenly. Add ham bits and saute 3 minutes or to brown and cookout some of the moisture.
• Whisk together eggs and your choice of "milk." Break-off tiny pieces of remaining 1 T butter and drop them into beaten eggs. Season eggs with a little S&P and whisk again to combine. Pour eggs into skillet over ham. Stir eggs gently to evenly distribute ham bits through out the egg mixture. As the eggs set, lift up bottom and side skin that's formed and allow uncooked eggs to settle. Keep doing this as eggs brown until the egg "pie" begins to set and take form. **Don't rush this step by adding extra heat, you'll scorch the bottom and ruin the whole thing.
• Transfer to the oven and cook 10 minutes, until golden on top.
• Add a generous layer of shredded Fontina cheese to the frittata and leave in oven another 3-5 minutes, or until cheese is melted and begins to bubble and lightly brown.
• Serve frittata in wedges directly from the skillet with a pie server!

Next time, the whole family is home for breakfast OR you get to have Breakfast-for-Dinner, try this! Then, waltz back, here, to let me know how your family considers you the supreme Chef of the World...while they can clean the dishes! ;}

~"Sam"

2-on-Tuesday: Lemon Chess Pie

After reading PIE by Sarah Weeks, I was determined to try one, if not all, of the recipes included between chapters! If you've never sampled a Chess Pie, it uses an ingredient not usually found in a typical pie recipe. Trust me, this is a delightfully old fashioned pastry!


4             Eggs
1 1/2 C  Sugar
3 T         Cornmeal, yellow
1/4 C     Butter, melted
1/2 C     Whole Milk (or my edit: Buttermilk)
2             Lemons, juiced

• Combine all of the above ingredients in a large bowl
• Mix until sugar is dissolved, but do not beat
• Pour filling into unbaked, fork-pricked pie shell
• Bake 425 degrees for 10 minutes, then, 
• Reduce temp to 350 degrees and continue to bake until set, which means the center is not liquid or causing a wave under the "skin" when slightly jostled. Cornmeal will form a crust on top of custard
• Cool before serving

When you mix lemons and milk, you get a buttermilk-like consistency due to the acid and the dairy doing a little chemical dance. So, I chose to use buttermilk with lemon juice for a little extra two-step.

After you decided to be brave and try a pie with cornmeal, come back, here, and tell me whatcha think?

~"Sam" 
Look for the #2 blog post 2-on-Tuesday recipe at 2pm, today! Next Tuesday is a little look into our first summer vacation in 11 years!

BOOK REVIEW: PIE by Sarah Weeks

Searching for anything to do with "pie" which could possibly complement my pie-themed blog, I discovered PIE by Sarah Weeks. This is a pleasantly lighthearted read from the perspective of a little girl despite the fact she lost her favorite aunt. Aunt Polly baked pies for the entire town winning awards for pies she never entered into contests. Now that she's taken the secret piecrust recipe to her grave, it seems everyone in town wants to be the next prize winner for pie stardom!

There are pie recipes between each chapter with little notes from "Aunt Polly." If I had a young daughter, granddaughter or niece (who lived nearby), we'd read the chapter and make that pie each week during summer! This is such a sweet book to be shared with someone younger!

~"Sam"

P.S. Today is 2-on-Tuesday! At 2pm, watch for #2 blog featuring a pie recipe from PIE!

"Shoo-Fly" Pie

There is as much debate as wrinkled noses over the name. This pie is more like a spice cake in a crust than any of the traditional American pies we're accustomed to devouring. After a pilgrimage to his home in Pennsylvania Dutch country, my friend, Hershey, permitted me to sample a slice of his coveted taste-of-nostaglia with the funny name. Later, I surprised him with my offering, which he deemed a "Wet-Bottom Shoo-Fly" Pie. 



"Shoo-Fly" Pie (with a damp zone)


Liquid:
1/2 Tablespoon Soda dissolved in 3/4 cup boiling water
1/2 cup Molasses (Brer Rabbit yellow label)
1 Egg Yolk, beaten well


*Temper yolk with the hot soda water-molasses mixture so that the eggs don't scramble. If this is your first time to temper, message me for easy instructions.


Crumbs:
3/4 cup All-Purpose Flour
1/2 t Cinnamon
1/8 t each of Nutmeg, Ginger, Cloves
1/2 cup Brown Sugar
2 Tablespoons Shortening
1/2 t Salt


*Combine dry ingredients with shortening using hands to work into crumbs.
*Line a 9" deep dish pie plate with pastry OR buy a deep dish frozen pie dough.
*Fill with liquid and sprinkle crumbs over entire surface of liquid.
*Bake 400 degrees - 10 minutes (until crust begins to brown)
*Reduce to 325 degrees until firm.


Eating is only the second half of the fun! Creative chemistry takes place while making and baking. Yep, you're gonna enjoy this!  Happy Thanksgiving!


~"Sam"

"I'm too Tired to Cook" Pot Pie

Because it's the holiday season --
Because I'm a "Center of the Pie" kinda girl--
Because it's a pleasant diversion from the regular blog--
I give you a quick and easy recipe for any evening when there's energy enough to muster falling into bed!


"I'm too Tired to Cook" Pot Pie
2 (10 3/4 oz) cans Cream of Potato Soup
1 (16 oz) can Mixed Veggies, drained
2 cups Chicken or Turkey or Ham, cooked, shredded or diced
1/4-1/2 cups Milk
1/2 teaspoon Thyme 
1/2 teaspoon Black Pepper & Salt
2 9" Refrigerated Pie Crusts
1 Egg, slightly beaten


*Press one pie crust (room temp) into pie plate.
*Combine first six ingredients and pour into crust.
*Cover with top crust and crimp edges to seal. Slit top for steam vents. 
*Brush with egg, if desired.
*Bake 375 degrees, 40 minutes.
*Let set for 10 minutes and serve.


Feel free to let your creative juices flow! You may adore rosemary instead of thyme or diced ham with only potatoes. Sprinkle the top with seasonings or other herbs.


Have fun, relax and let me know how your take on the pot pie turned out! 


~"Sam"
P. S.  My friend, Hershey, gave me a wonderful Pennsylvania Dutch recipe for "Shoo Fly Pie" which is as much fun to make as eat! Coming next week...

Pleasing and Acceptable to God...and to me

Growing up in my family, the phrase "jack of all trades and master of none" was used to reference individuals who couldn't seem to plant roots or settle into one career. For all intents and purposes, one person should be really good at one thing to be respected and accepted. One person equals one slice in the great pie of life. Right?

So, did I really know what I was getting myself into when as a teen I told God my life was His? No way! I just knew I wanted my life to be pleasing to Him.

After a little of college and a bunch of on-the-job training of ministry, I felt I didn't measure up to my own expectations. I could play the piano and organ, teach Sunday school at any age level, train vocals, organize an office, direct musicals, prepare menus for 1 or 100, customize curriculum, lead missions efforts, etc., all while making a home for my husband and son. Still, I saw my self as an invaluable jack of all trades or as bites from the end of each slice at the center of the pie.

How can my life be pleasing to Him when I don't even measure-up to a single slice?

Paul jotted a note to the followers of the Truth in Colosse identifying them as faithful to Christ, hopeful in God and loving to other believers. He encouraged them in prayer to "walk (live and conduct yourselves) in a manner worthy of the Lord, fully pleasing to Him and desiring to please Him in all things, bearing fruit in every good work and steadily growing and increasing in and by the knowledge of God [with fuller, deeper and clearer insight].

Hey! That's ME! 

Simply by desiring to please Him and with every bite from many, assorted slices of pie, my life IS pleasing and acceptable to Him...from the Center of the Pie!

Sit yourself down...

...and we'll share a slice of Life from the Center of the Pie!

I'll explain the blog title, later. For now, just know I'm glad we're together...for this moment and hopefully for many more coffee and tea breaks to come. Stop by, anytime!