"I love summer tomatoes" pizza sauce Chunky tomatoes, fresh basil and herbs, lots of chopped fresh garlic and some fresh chopped onion, too......YUM!
This is my favorite pizza sauce but I can only use it on the adult's pizza in our home since our children do not yet eat vegetable chunks.....it will come.
I made it up one day as a side dish and then decided to use it on the gourmet pizza nite for the adult pizza (that's the one with all the cool toppings!).....
Super easy and quick.
Pizza sauce:
4-5 tomatoes
3 cloves garlic, sliced and clopped
1/2 c onion chopped
3 sprigs fresh Italian oregano, rinsed and chopped
8 basil leaves, rinsed and chopped
1/4 c olive oil
Tomato Pie II I wanted to try a twist on my tomato pie -- a more summery/less Italian version -- more savory, herby? It's a little lighter of flavor and ou can taste the individual flavors within much better.
Tonight's tomato pie dinner was made with 100% local ingredients. In fact the cheese and the milk were purchased from my little dairy farmer man Saturday AM at the Lititz market. I cannot emphasize enough all the benefits of buying local grown food -- it blesses the farmer, us, the earth, the local economy....over the last 4 weeks we have shifted our grocery purchases to 80% + local without increasing our grocery budget. Imagine if we all just shifted $10-20 to our local markets each week the impact it would make!? But you can use whatever you like. (That's my soapbox for the day!)
I make another tomato pie that is more of an Italian dish.....lots of fresh garlic, caramelized onions, a layer of fresh pesto, lots of fresh basil and oregano, and lots of mozzarella and fresh parmesan cheese. This is a more summery version.
3 large or 5 small tomatoes seeded and chopped
8 oz raw or sharp cheddar freshly shredded
3-4 oz fontina shredded
1 stick organic butter
2 T fresh Greek oregano, chopped
1T fresh Rosemary, chopped
5fresh basil leaves, chopped
2 T dill
1T garlic powder
1T each: dried parsley, dried oregano
3 c unbromated, unbleached organic flour
2 t baking powder, aluminum free
1 t salt
2 T olive oil
1 c raw spinach
Sea salt to taste
Crust:
Add flour, baking powder, 1 t salt, 1 T dill, 1/2 T dried parsley and oregano to mixing bowl and mix thoroughly. Cut butter into flour mixture, add 1/2 of each type of cheese, and add 1/2 cup milk. Mix together into a dough. Add enough flour so not sticky and can rolled. You may need more milk or flour depending on type of milk and flour you are using. Divide dough in half and roll out1 ball. Fit into pie plate, poke fork hole in bottom and bake in a 350 preheated oven for 12-13 minutes, NOT browned......
Tomatoes and Layers:
In a medium bowl add tomatoes, rest of spices, sea salt to taste (usually 3 twists of my salt mill), 2-3 T of assorted cheese, olive oil. Toss together and add into pie plate.
Arrange spinach in a nice layer atop the tomatoes.
Use all but 2 T of cheese and sprinkle all over spinach layer.
Roll out remaining dough and place on top of pie......I usually cut it into triangles and piece together so juices and cheese can ooze through a bit.
Sprinkle top of pie with remaining cheese and bake until bubbly and light-golden brown. Allow to cool 30 minutes before serving.
Serves 5-6
Tony and I spotted a new restaurant in our little historic town of Lititz on the way home from an early morning of birding at Middlecreek Wildlife Refuge in early June. In fact, I think it was the official first day of summer vacation for all and I couldn't think of a better way to celebrate my husband's summer freedom (he is a middle school science teacher) than a perfect cool, breezy, blue skied summer morning at the sanctuary lake. Hmmm, it was such a beautiful morning, I can still feel the breeze coming off the water across my skin. Today, it's a breezeless, but not humid 94 degrees and I am looking so forward to another morning like that! Oh, so not a southern weather girl!!!!!
Anyway, this is supposed to be about recipes and nutrition, right?
SO, by the time we were close to home but not wanting the morning to end I remembered a new cafe style restaurant recommended by my precious friend, Amanda......The Tomato Pie Cafe. Guess what plays the starring role on the menu? Tomato Pie!!!!! Never had it but I decided to be brave and my life is forever changed. I would go there everyday if I could. I would buy whole pies and consume them every meal. But, they won't sell them that way and the recipe is a secret.
SO, I came home and started playing in the kitchen. This recipe is the result of trying and adjusting. It isn't the Tomato Pie Cafe pie, but it is delicious. And the best part? Only Tony and I eat tomatoes in our family so when I make it, it's all ours!!!
Haven't gotten a good picture yet, but I'll post one as soon as it happens!
Oh, this is sooooooo good!!!
Pie Crust:
This crust recipe is a knock-off that I found over at Farmgirl Fare who was the inspiration for most of my pie. She uses a biscuit recipe and makes more of a tomato basil calzone, but it works perfect. I have been using SPELT flour, a cousin of whole wheat, but not gentically altered or containing all the allergens that cause most wheat sensitivities.....which I have found to be true for me. It's been a great flour for me to begin my journey away from wheat with.
3 cups of spelt flour (you can use unbromated white or whole wheat flour instead if your wish)
1/3 cup coconut oil, soft but not necessarily melted
3 t baking powder
1/2 t sea salt
1 cup milk ( I prefer whole, raw)
1 egg
1/4-1/2 c fresh grates parmesan
Preheat oven to 350.
Mix dry ingredients together.
Add remaining ingredients and mix all together. I use a mixer but you don't have to. I didn't actually have one until a few months ago. Dough should be relatively soft but not wet or mushy, just soft enough o form a ball. Add more flour if necessary. If using whole wheat, you might need more milk.
Form into a larger ball and a smaller ball.
Roll larger ball out into a circle and then carefully, using a spatula, fold in half and set in a greased pie plate.
Press into the pie dish shape, poke some holes with a fork and then bake in a pre-heated oven 7-10 minutes. Remove and set aside.
Tomato Filling and crazy cheesy topping:
2 large ripe tomatoes, sliced
12-16 basil leaves
1/2 c olive oil
2-3 cloves of garlic depending on the size
1 small sweet onion or candy onion, sliced
1 T butter
Cheese: all freshly grated
1 cup mozzarella, (I use fresh mozzarella these days)
1/2 cup cheddar
1/4 cup parmesan
The first thing I do is make some quick pesto. I toss the garlic, 8 basil leaves, and 1/4 cup of the olive oil in a mini food processor and combine together. I mix mine into a puree but you don't have to.
Spread the pesto onto the crust.
Next, I slice a small sweet onion (I prefer candy onions) and lightly saute in butter until wilty soft so as to retain most of the nutrients. Spread this on top of the pesto.
Add a layer of sliced tomatoes followed by 1/2 the remaining basil leaves, and a drizzle of olive oil.
Sprinkle about 3/4 the grated mozzarella on the tomatoes.
Add one more layer of the remaining tomatoes, basil, and drizzle of olive oil.
Add remaining grated cheese.
Now, for the top crust, you have some choices. Last night I rolled out the dough into strips and topped it with loosely woven strips like you sometimes see cheery pies done. It was great. However, if you want to be quick, just flatten out some random pieces of dough and place them atop the cheese, randomly, making sure plenty of cheese can bubble up through the pieces.
Cover and bake about 20 minutes, remove lid or foil and continue to bake til bubbly golden brown (often 40-45 minutes total).
Enjoy!!!!
Wonderful with a side of fresh green beans, zucchini, and salad, or a nice refreshing green smoothie!
Shepherd's Pie
OK, so I tried to take photos of this most favorite family dish but notta one turned out at all.....just looked like big, orange, fluffiness......?????
In person it looked beautiful and tasted wonderful. In fact, we must make this again soon!!!
From what I have heard Shepherd's Pie is a traditional food in throughout the British Isles with the Irish more often using beef and the British using lamb. However, I have never personally eaten Shepherd's Pie in either country so whether this is truth or lore, I have no idea. Lamb or beef? Your preference is all that matters!
Recipe serves about 4 adult portions. I doubled this for our family of 6 and we had plenty with enough for some the next day.
Ingredients:
a generous helping of mashed potatoes
1 T olive oil
1 T organic butter
2 T flour
1/8 cup red cooking wine
1 1/2 c chicken broth
1 cup frozen or fresh shelled peas
1 lb ground meat (I used 1/2 ground turkey and 1/2 organic lean ground beef)
3-4 large carrots, finely diced or food processed
1 onion, finely diced or food processed
3 sprigs fresh thyme, chopped
salt and pepper to taste
1 egg white
optional: 1 medium turnip, finely chopped
Saute carrots, onions, and turnips in olive oil until softened. Add ground beef and thyme and brown. Drain fat. In a prep bowl mash the flour in to the butter. Add chicken broth and cooking wine, salt and pepper. Simmer covered 10-15 minutes stirring occasionally. Add flour-butter mixture in pieces and stir until dissolved and sauce thickens (just a few minutes). Add peas. Remove from heat.
Pour meat sauce into a greased baking dish or casserole (I used a round 8 " diameter, 2 inch deep dish for this amount, an 11"diameter dish for a doubled recipe which was a better quantity for our size of family.
Top with mashed potatoes. Baste with egg white.
Bake at 350 for 20 minutes. Serve with fresh parsley and a side of greens or dark green leafy salad.
Pizza, Pizza  Pizza is one of the family favorites in our home so when we made the switch to eating a healthier diet, we had to make some changes in our pizza, as well. Yes, we still have pizza out from time to time, but it's pretty rare. It took some tweaking but, especially once I turned over the topping process to the kids, pizza is still by far a favorite! In fact, my son even said it's his very favorite pizza!
1. Buffalo Chicken Pizza (pictured above)
2. Pepperoni, Bacon, tomato, purple onion (I use nitrate free turkey pepperoni, and Applegate Farms nitrate-free turkey or regular bacon)
3. Hawiian: Bacon, pineapple
4. Veggie Lovers -- this is usually just Tony and I (sauteed organic portabella and moonlight mushrooms, shredded kale, raw spinach, tomatoes, a sauteed tomato "sauce" (olive oil, pressed garlic, oregano, touch of basil, touch of lemon), fresh mozzerella, roasted red peppers, chopped purple onion, etc.
5. BBQ chicken or pulled pork -- instead of pizza sauce I use olive oil or coconut oil on the crust as well as a bit of homemade BBQ sauce (a bit -- it can get overpowering), mozzerella, and the pork or chicken BBQ
Just Have fun with it --
What are some of your favorites??
Basic Crust:
5-6 C whole wheat flour (sometimes I use 1/2 ww and 1/2 hard white, unbromated and sometimes I use ww and spelt -- I love spelt for pizza dough because it is really stretchy and fun -- and I love the taste of spelt)
1 T honey
2 t sea salt
3 T oil (I use grape seed or coconut)
1 cup warm water for proofing yeast (110 degrees)
1 1/2 packages yeast for whole grains
1 1/4 C warm water (maybe more or less -- as needed)
Add yeast and honey to large cup or prep bowl and then add 110 degree water. Stir and let rise. Add all dry ingredients into mixing bowl. Add 1 cup warm water and oil then stir together. Add in yeast mixture when ready. Stir or mix all ingredients together. Add more water a bit at a time if necessary. Dough should be soft but not wet or sticky. Kneed 7 minutes more until dough becomes smooth.
Cover and set in a warm place to rise until doubled.
Punch down and roll to desired thickness and size...this usually gives me a large sheet pizza, a small rectangle, and a large round -- we like a thinner crust. So it's totally your preference.
Top with favorite toppings and bake at 400 until cheese is bubbly and starting to brown just a tad. PERFECTO!!! Enjoy!!!!
 BBQ Chicken Pizza
We discovered this one night when I was too lazy to get to the grocery and all we had left to cook with were, you guessed it...organic beef and potatoes. The kids liked it so much, however, it has become a regular part of our repertoire, especially on busy, lazy days. Ingredients:Sea salt, pepper, and oregano to taste 1 lb lean ground turkey or beef 6-8 medium size potatoes, washed and diced into 1/2 inch pieces (peeled or unpeeled is your choice) 1 cup chicken broth (if you don't have broth, you can sprinkle with a couple tablespoons olive oil and 1 cup water) Brown beef in a skillet with salt, pepper, and oregano. Place potatoes in a large, greased casserole dish and add beef and broth. Cover with foil wrap or casserole cover and bake at 350 until potatoes are soft, usually 40 mins. or so. Uncover and bake for 5-10 more minutes. Serve with green veggies of some sort.
This same dish is really good when made with taco flavored meat and a little chedd
Chicken 'n Biscuits Chicken N Biscuits
Hated this, or any gravish dish, as a kid. Not sure if it was Mom's cookin' or just a kid thing, but I literaly have never tried it since. I was so surprised! Even pregnant and feeling interestingly, it was really good.....very Lancaster County!
Now, I didn't exactly measure ANYTHING, so please bear with me...fortunately, it doesn't really require exacts.
Chicken Part:
2 cups chicken, cubed or shredded, cooked or not -- whatever you have (I often have shredded chicken in serving sizes in the freezer from cooking multiple whole chickens on a prep day -- perfect for occasions such as this) -- today, I just tossed it in raw and let it simmer in the broth and it worked perfectly
3 cups broth
1 cup carrots chopped into 1/4 inch pieces (you could also add frozen peas or chopped celery, too, if you'd like -- I'm not a cooked celery or cooked peas fan so I skipped those)
salt and pepper to taste
1-2 T arrowroot powder
1 cup milk ( I use whole, raw milk which is extra yummy)
Add all ingredients into a pot EXCEPT arrowroot powder and milk. Let simmer about 45 minutes. Add milk and arrowroot powder and whisk over low heat until begins to thicken. Turn Off heat and pour into casserole dish.
Biscuits:
You can use whatever biscuit recipe is your favorite! My biscuit recipe is always kinda thrown together and very not exact -- always tastes good, though...sometimes quite wet, sometimes like a dough... I figure you can always add more flour or more milk and make them whatever texture you prefer.
Approximately:
3 cups flour
1 t sea salt
3/4 cup cheddar, freshly shredded
3 t baking powder
1 egg
1 cup milk
3 T butter, cold
3 T palm oil shortening, solid
Mix together dry ingredients. Add cheese. Mix. Add shortening and butter. Pinch together mixture. Add egg and milk. Mix together. You may need to add a little more milk so dough is a little wettish -- think this helps to keep them from drying out as they cook.
Drop as clumps into chicken soupy stuff. I added too many biscuits and it absorbed most of the soup....so you may want to add just 8 or so.
Bake at 375 until done. Ours were a little golden brown on top but still nice and soft. Depends how you like your biscuits......
Beef Stroganoff Simple, few ingredients, rich flavor, tender....this was my 1st attempt and we will add this into our regulars...
Ingredients:
1/2 c onion, food processed
1 cup sliced mushrooms
1-1 1/2 lb sliced steak or beef tips, 1/2 inch chunks or thin strips depending on your personal preference.
1/4 butter
salt and pepper to taste
1/2 t garlic powder
3/4 c sour cream
2 T arrowroot powder
1/4 c milk
In pot, melt butter and saute onion for a few minutes til onions "fluff'. Add mushrooms, saute few minutes. Add beef and garlic powder. Brown meat then cover and simmer on very low 2 hours, stirring occasionally.
Whisk arrowroot powder and milk together and add to mixture, stir. Add sour cream and then salt and pepper to taste.
Serve over buttery or noodles tossed in olive oil (I prefer plain noodles and egg noodles at that).
Serves 4
Creamy Mac N Cheese,
with whole wheat noodles I experiemented a whole lot to find a way to make macaroni and cheese healthy and good tasting to the kids. It took the kids a while to get used to having whoel wheat pastas but within a couple weeks they were completely switched over and now prefer them. Once in a while I use organic white noodles made from unbleached, unbromated flour -- and even if it says organic I still check to make sure it does not contain enriched flour (it's crazy how you can be tricked into believing you are eating healthy food when it isn't even remotely healthy). Now, I also want to point out that we actually do not eat many dishes requiring store bought pasta, even organic, whole grain pastas because these are still mostly processed at high temperatures and contain little actual nutrition.
Someday in the near future I will have some contraption that will help me make homemade pasta simple and easy and we will then eat pasta to our heart's content. Until then, it's an occasional treat or last minute meal........
Macaroni and Cheese
1 box whole wheat elbows, cooked and rinsed with cold water
8 oz cheddar, freshly shredded (I never buy store bought shredded -- it's dry, processed, and doesn't melt well)
2 cups milk
1/2 stick butter
1/4 c whole wheat flour
1/2 t cumin
1/2 t sea salt to taste, add more if you like
3 oz cream cheese if I have it on hand
Spray small/medium saucepan and add butter to melt over very low heat. Add 1/2 cup milk and flour and whick together over the low heat (add cream cheese here if you are using it).
Add remainder of milk and heat to hot but not boiling and add cumin and salt. Add 3/4 cheddar and melt together sirring continually. I use a mini whisk for this which works amazing.
Pour noodles into a greased casserole dish. Pour milk-cheese mixture over top and evenly coat. Sprinkle remainder of cheese over the top.
You can either freeze at this stage or bake at 350 for about 20 minutes or until slightly browned on top.
Serves 6 as a meal, 8-10 as a side dish.
For adventurous families add cooked shredded chicken, tuna, or mushrooms before freezing or baking.
Creamy Enchiladas This is the best chicken enchilada recipe I have ever tried. Basically, I took an old recipe and swapped my ingredients for healthy versions where I could, left out what I needed to. The family flips out every time I make it but I save this one more for special occasions. Any organic free range chicken meat will do. The recipe doesn't necessarily need breast meat if you need to be more frugal...also, I try to cook up a couple whole chickens/month and freeze the pulled apart chicken for occasions like this to make life simpler and cut down on prep time. If you are busy this step is really worth it....I call it "prep day"...... a day to make freezer doughs, chopped frozen fresh veggies into baggies, chicken meat, chicken stock, etc. Creamy, Cheesy Chicken Enchiladas
1 lb free range chicken chopped 1/2 c purple onion, minced or pureed 2 garlic cloves, pressed 3 T cream cheese 1 c cheddar, shredded 1-1 1/2 c cream of chicken soup ( www.passionatehomemaking.com homemade recipe) 2 T butter 1 t organic taco or mexican seasoning 9 whole wheat tortillas (homemade are the very best in this) ground pepper canned chilis if desired Melt butter in large saute pan. Add chicken, chiles (if you have them), Mexican seasoning, pepper. Cover and simmer. Cook mosly through on each side. Scoop two ladles of cream of chicken soup into the chicken. Simmer 10 more minutes. Add cream cheese, simmer 2-3 more minutes. Stuff tortillas with mixture. Lay side by side in greased pan, folded side down. I often make it 2 layers deep. Add i c cream of chicken to the leftover sauce (at least 1 cup). Heat and stir. Use this as a topping. Smother in cheddar cheese. Bake at 350 until bubbly. Serve with warm chips, salsa, and guacamole. Serves 6.
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