Tomato and Cuc Salad for Two

This easy salad for two can be served on it's own for lunch or as a starter with dinner.

Ingredients:

Salad greens enough to half fill 2 bowls

2 tbsps edamame beans

1 tomato, cut in chunks

1/2 garden cucumber, sliced in quarters

1 tbsp fresh chopped parsley

1/2 tsp minced garlic

1/4 tsp - 2 tsps red pepper flakes (to taste)

pinch sea salt

1/8 cup rice wine vinegar

1 tbsp light olive oil

feta to crumble on top

So... pretty simple. Once the two bowls have their greens in them, combine the edamame beans, tomato, parsley and cucumber and divide in half. 

Mix the garlic, red pepper flakes (I'm a wimp and only used 1/4 tsp), sea salt, rice wine vinegar and olive oil together. Pour half over half the tomatoes etc. and toss, them dump it on top of the greens. Repeat with the second bowl.

Crumble the feta on top and serve right away!

Baked Fish and Cherry Tomatoes with Orzo

Try this flavourful dish tonight! It's bursting with garlic, sweet juicy tomatoes and the tang of lemon and capers!

Ingredients:

2-3 tbsps olive oil

1 lb white fish fillets

sea salt and pepper to taste

1 cup cherry tomatoes, halved

2 tsp capers

2 tsps minced garlic

2 tsps balsamic vinegar

1 tbsp cold butter

1 lemon

fresh chopped parsley and basil to garnish

Lemon Garlic Orzo:

2 cups water

1 cup orzo pasta

3 tbsps lemon juice

1 tsp lemon zest

2 tsps minced garlic

1 tbsp fresh chopped parsley

1/2 cup cooked green beans, cut in 1" pieces

salt and pepper to taste

Begin by oiling a 9 X 13" baking dish. Arrange the fish fillets in the dish so they are not overlapping then brush with some olive oil and add salt and pepper. Combine the tomatoes, capers, garlic, 2 tbsps olive oil and balsamic and pour over the fish. Put a couple of pieces of butter on each fillet along with a slice of lemon.

Bake at 425°F for 20-25 minutes or until fish flakes easily.

While the fish bakes prepare the orzo. Boil water in a medium saucepan and add the orzo. Cook according to package directions. Mix the lemon juice, zest, garlic, parsley, green beans, salt and pepper and toss together with the cooked orzo.

To serve spoon some orzo onto the plate and top with a fillet of fish. Add fresh chopped parsley and basil. So colourful and bright!

Adapted from: mvmagazine.com

Pizza Pot Pie

Baked in a pie crust rather than pizza dough, this dish (as the name suggests) is a cross between a pot pie and a deep dish pizza. Very cheeeeesy!

Ingredients:

2 cups shredded mozzarella cheese

1 tsp dry oregano

3/4 lb Italian sausage

250g cream cheese

1 cup cherry tomatoes, halved

1/2 red onion, diced

1/2 cup sweet bell pepper, diced

18 slices pepperoni

2 tbsps sliced black olives

pie dough for 2 crust 9" pie

1 egg and 1 tsp water for egg wash

9" cast iron pan

In a large mixer bowl blend the cream cheese, mozzarella (reserve 2 tbsp mozzarella for later) and oregano together, then set aside.

Cut the sausage in pieces. Brown in a skillet until almost completely cooked breaking it up as it cooks. Add the onions, sweet pepper and black olives and cook 1-2 minutes. Remove from heat.

Add the meat to the cheese mixture and fold in the tomatoes.

Roll out half the pastry on a floured counter and place in a 9" cast iron pan. Add the filling then top with half the pepperoni. Roll out the top crust, put it on and pinch the edge all around. Make a few slits for steam to escape then brush with egg wash and sprinkle some oregano. Place the rest of the pepperoni slices making sure not to cover the slits in the pastry, then add the reserved 2 tbsps mozzarella.

Bake at 350°F for 40-45 minutes or until golden brown. 

Cool 10 minutes before slicing.

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Apple Strawberry Rhubarb Pie

Easy and decadent at the same time. I used the last of this year's garden rhubarb in this creamy and crunchy pie.

Ingredients:

1/2 cup chopped rhubarb

1 cup sliced apple

1 1/2 cups strawberries, halved or sliced if large

3 eggs

1/2 cup baking mix like Bisquick (or homemade see below for the recipe link)

3 tbsps melted butter

1/4 tsp salt

1/2 tsp cinnamon

1 1/4 cups sugar, divided

1 1/2 tsp vanilla

1 cup milk

Streusel topping:

1/4 cup chopped walnuts

1/4 cup sunflower seeds

2 tbsps brown sugar

sprinkle of cinnamon

Mix 1/4 cup sugar with the prepared fruit and place in the bottom of an oiled 9" cast iron pan or pie plate.

In a blender combine the eggs, baking mix, melted butter, salt, cinnamon, 1 cup sugar, vanilla and milk and pour over the fruit. 

Combine the streusel ingredients and distribute over the top of the pie. Sprinkle with cinnamon.

Bake at 375°F for 50-55 minutes.

Cool before slicing then enjoy with coffee or a nice dessert wine.

See below for homemade baking mix recipe 🠋

Homemade Bisquick baking mix recipe:

https://hotandcoldrunningmom.blogspot.com/2016/03/homemade-bisquick-baking-mix.html

Spanish Slow Cooker Stew

Slow cooking brings out the sweetness of the carrots and red pepper and cooks the beef to rustic, mouthwatering perfection! 

Ingredients:

1 lb blade or stewing beef, cut in 1" cubes

10 oz canned diced or crushed tomatoes

2 tbsps vegetable oil

1/4 cup chopped onion

1/4 cup balsamic vinegar

1/2 cup diced sweet red pepper

3 tsps minced garlic

1 tbsp smoked paprika

1 tbsp worcestershire sauce

1 tsp dry thyme

salt and pepper to taste

2 carrots, sliced thinly

1 tsp cornstarch

Heat vegetable oil in a large skillet and brown the meat 1-2 minutes per side. Then on medium heat add the onions and cook 2 minutes, add the garlic for 1 more minute.

Return the beef to the pan and add the balsamic to deglaze the pan.

Empty the skillet into the slow cooker ...

and add the sweet pepper, canned tomatoes, smoked paprika, worcestershire sauce, thyme, salt, pepper and carrots. Cover and cook on high 3 hours. 

Remove 1/2 cup of the liquid from the crock and mix with the cornstarch. Then make a well in the center of the stew and stir the water in, cooking for 15 minutes on high.

Serve over rice or mashed potatoes.

Serves 4

Tomato and Tofu Pie

 A savory tofu filling is topped with fresh (garden, if you're lucky) tomatoes, basil and red onion ready to serve as a brunch item, bougie lunch, appetizer or light supper.

Ingredients:

pie dough for a 9-10" pie shell

1/2 red onion, thinly sliced

1/4 cup mayonnaise

1 1/4 cups shredded cheddar (vegetarian) cheese

2-3 medium sized tomatoes, 1/4-1/2" slices

a few cherry tomato halves to fill in the gaps

fresh chopped basil and leaves to garnish

salt and pepper to taste

3/4 lb firm tofu, shredded

2 tsps worcestershire sauce

1 tbsp vegetable oil

1 tbsp sodium reduced soya sauce

1 tsp minced garlic

salt and pepper to taste

1 tsp smoked paprika

Roll out the pie dough. Lightly spray a 9" tart pan and place the dough in it. Poke several times with a fork then refrigerate for 30 minutes. When ready place a sheet of parchment paper over the shell then sit a glass pie plate on top. This is my method since I don't have pie weights. Blind bake at 400°F for 15 minutes.

Slice the tomatoes and place on a paper towel. Salt them on both sides and let sit 10 minutes before blotting dry.

In the meantime pat the tofu dry then shred. Or if it has been frozen and thawed, gently squeeze extra liquid out then shred. Mix with worcestershire, veg oil, soya sauce, garlic, paprika, salt and pepper.

Mix the cheddar and mayo together.

Spoon the tofu mixture into the pie shell pressing gently, then spred the cheese/mayo mixture over the tofu. 

Top the cheese/mayo mix with 2-3 tbsps chopped basil followed by a layer of tomatoes, onions, salt and pepper. 

Bake at 400°F for 30 minutes.

And let sit 20 minutes before cutting.

I think it looks pretty awesome!

Quick Refrigerator Red Onion Pickle

Prepare these pickles in the morning and have them with dinner that same night. Mom used to make these on the regular.

Ingredients:

2 medium red onions, thinly sliced

2/3 cup red wine vinegar

2/3 cup water

2 tsps sea salt

3 whole cloves (optional)

Place the sliced onions in a bowl or jar. Mix the rest of the ingredients in a small saucepan and bring to a boil. Then pour it over the onions.

Cool and place in the refrigerator for a few hours or overnight.

Great on burgers or as a side to beef, pork or chicken.