Stacey's Tomato Pie
from Good Food from the Farm
"I only make this dish once a year -- when I can get a bunch of heirloom tomatoes either from a local farmer or when my Uncle Jack parts with a bunch of his. These are the kinds of tomatoes you want to bite right into and eat like an apple, with a piece of bread and a little salt. They make for an amazing pie." -- Stacey
1 (9 inch) pie shell
6 ripe tomatoes, sliced medium thick
2-3 tbl Dijon mustard
3/4 cup shredded sharp cheddar cheese OR swiss
2 tbl grated Parmesan cheese
fresh ground black pepper & sea salt to taste
1/3 cup fresh basil (half chopped, half for garnish)
6 ripe tomatoes, sliced medium thick
2-3 tbl Dijon mustard
3/4 cup shredded sharp cheddar cheese OR swiss
2 tbl grated Parmesan cheese
fresh ground black pepper & sea salt to taste
1/3 cup fresh basil (half chopped, half for garnish)
- Preheat oven to 350 degrees F (175 degrees C).
- Butter pie dish and replace crust inside. Bake shell for 6-8 minutes or until slightly browned.
- Cool slightly then…Spread Dijon on bottom of shell.
- Spread most of cheese on top. Leave 1/8 cup for top of pie.
- Slice tomatoes and place in layers in a circle adding s&p to each layer with sprinkle of chopped basil.
- Cut cherry tomatoes in half and place in seeds down at edge of pie in one ring.
- Sprinkle remaining chedder or swiss on top in center along with parmesan.
- Bake at 350 degrees F (175 degrees C) for 20-25 minutes or until golden brown. Once cooked, garnish with fresh basil. Set aside for 15 min. May be served warm or at room temp.
Stacey's Lamb BowlersI call these little meatballs “bowlers” because I decided to shape them after the English bowling ball (a round ball flattened on two sides). Note that I created the spice mix to taste so the measurements are approximate here.
3 tbl ground cumin 2 tbl ground tumeric 1 tbl ground ginger 1 tbl garlic powder 1 lbs ground lamb 1 medium onion finely diced ½ Cup breadcrumbs ½ Cup chopped cilantro 1/8 Cup of water or more Cracked pepper and sea salt 2-3 tbl olive oil Mix the spices, breadcrumbs and onions well and add enough water to make it into an oatmeal type consistency. Add the lamb and mix well with hands squeezing between fingers. Make two inch sized balls and fry in a little olive oil. With a spatula press down to flatten the balls slightly. Throw the bowlers with some dressing, lettuce, tomatoes, cucumbers, onions (and hot sauce if you like it spicy) in a pita and you are good to go. |
Optional Yogurt Dressing
Using all the same spices from the Lamb Bowlers, minus the breadcrumbs, add about a third of the recipe to a ½ cup of whole greek yogurt, 3 tbl of apple cider vinegar and about ¼ cup of olive oil and ½ cup feta cheese crumbled or cubed. Add cilantro when you serve (save leftovers cilantro free and add it fresh the next time you use it). It will be thick enough for pita sandwiches or if you want to make a salad, add more vinegar and olive oil until liquidy enough.
Using all the same spices from the Lamb Bowlers, minus the breadcrumbs, add about a third of the recipe to a ½ cup of whole greek yogurt, 3 tbl of apple cider vinegar and about ¼ cup of olive oil and ½ cup feta cheese crumbled or cubed. Add cilantro when you serve (save leftovers cilantro free and add it fresh the next time you use it). It will be thick enough for pita sandwiches or if you want to make a salad, add more vinegar and olive oil until liquidy enough.
Carrie's Spanish Rice
1-2 Tbsp olive oil
1 onion chopped
1-2 Tbsp ground cumin
1-2 Tbsp chilli powder
1-2 tsp garlic powder
1 tsp spicy hungarian paprika
2 tsp oregano
1 tsp red pepper flakes
salt to taste
1 cup tomato sauce or canned diced tomatoes
1 cup rice -soaked and rinsed
(I use brown rice but you can use white. I usually soak the rice overnight in a little apple cider vinegar or lime juice to increase its nutritive value.)
2 cups plus of water
1 bay leaf
A note on the amounts – I make this dish differently every time and I never measure the seasonings. I like it to be intensely flavored and spicy hot. You can experiment and find what you like.
In a large saute or frying pan that has a lid heat the olive oil and saute the onions over medium heat until clear. Mix in the spices and add the tomato sauce. Add in the rice and water and cover. When it comes to a boil, reduce the heat and simmer until the rice is tender, stirring every 15-20 minutes and adding more water as necessary. Cooking time will vary depending on the type of rice you use. Brown rice usually takes an hour and a half, basmati takes about 45 minutes. Please note you may have to add a lot more water, usually about every half an hour so make sure you check it so it doesn't burn.
This works really well with any Mexican dish. I serve it with beans and roast pork or taco meet. It's also really good with eggs in a breakfast burrito.
1 onion chopped
1-2 Tbsp ground cumin
1-2 Tbsp chilli powder
1-2 tsp garlic powder
1 tsp spicy hungarian paprika
2 tsp oregano
1 tsp red pepper flakes
salt to taste
1 cup tomato sauce or canned diced tomatoes
1 cup rice -soaked and rinsed
(I use brown rice but you can use white. I usually soak the rice overnight in a little apple cider vinegar or lime juice to increase its nutritive value.)
2 cups plus of water
1 bay leaf
A note on the amounts – I make this dish differently every time and I never measure the seasonings. I like it to be intensely flavored and spicy hot. You can experiment and find what you like.
In a large saute or frying pan that has a lid heat the olive oil and saute the onions over medium heat until clear. Mix in the spices and add the tomato sauce. Add in the rice and water and cover. When it comes to a boil, reduce the heat and simmer until the rice is tender, stirring every 15-20 minutes and adding more water as necessary. Cooking time will vary depending on the type of rice you use. Brown rice usually takes an hour and a half, basmati takes about 45 minutes. Please note you may have to add a lot more water, usually about every half an hour so make sure you check it so it doesn't burn.
This works really well with any Mexican dish. I serve it with beans and roast pork or taco meet. It's also really good with eggs in a breakfast burrito.