Tag Archives: veggie

Lighter Tomato Pie

September 1, 2014 Sharon Leave a comment

Tomato Pie is a perfect light dinner for summertime. If you’ve got a few nice fresh tomatoes that you don’t know what to do with, give this delicious tomato pie recipe a try. As you can see, before I could even get around to taking a picture, a couple slices had mysteriously disappeared. This is a lighter version than the Paula Deen tomato pie, which I found to be delicious, but also very heavy and greasy. Give this lighter tomato pie recipe a try and enjoy the fresh tomatoes of summer.

Ingredients:

4 medium tomatoes
8 fresh basil leaves, thinly sliced
4 oz sliced prosciutto (or 4 slices of crisp bacon, crumbled)
1 frozen prepared pie crust
1/4 cup Panko bread crumbs
2 tablespoons grated Parmesan cheese
dash(es) garlic powder, dried oregano, dried basil
salt & pepper
1/3 cup light mayonnaise
1/3 cup garlic/herb cheese spread

Directions:

Preheat oven to 400°F

Slice tops off of tomatoes and scoop out and discard tomato seeds. Slice tomatoes 1/4″ thick. Lay tomato slices on a clean kitchen towel and lightly sprinkle with salt on each side. Let sit for 15 minutes or so then press with another towel to soak up excess moisture from tomatoes. This step prevents the pie from being mushy.

While waiting for tomatoes to dry out, slice prosciutto (or cook and crumble bacon).

Prick bottom and sides of pie crust. Place on baking sheet (for easier handling) and bake for 8 – 10 minutes.

In a small bowl, combine bread crumbs, Parmesan cheese, garlic powder, dried oregano and dried basil.

In another small bowl, mix together the light mayonnaise, garlic/herb cheese spread and fresh basil.

To assemble the tomato pie, sprinkle 2 teaspoons of the bread crumb mixture into the pie crust. Layer 1/2 of the tomato slices into the pie crust, sprinkle with salt and pepper then 1/2 of the prosciutto (or bacon). Top with the mayonnaise – herb cheese mixture – spread evenly. Repeat layers of tomato, salt, pepper, prosciutto (or bacon). Sprinkle the remaining bread crumb mixture evenly over the top layer.

Bake for 20 – 25 minutes or until tomatoes are soft and topping is lightly browned.

May be served warm or cold.

Only 230 calories per 1/8th of pie.

This recipe is my modified version of a Publix Aprons recipe.

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Sharon Springfield

Lighter Tomato Pie

Breakfast, Casseroles, Main Dish, Quiche, Vegetarian

Asparagus Mushroom Strata

August 17, 2014 Sharon Leave a comment

*Photo by Oliveland

INGREDIENTS:
2 teaspoons butter, or as needed
1 3/4 cups sliced crimini mushrooms
5 English muffins, split and toasted
1 cup shredded Colby-Monterrey Jack
cheese
1 pound fresh asparagus, trimmed and
cut into 1-inch pieces
1/2 cup chopped red bell pepper
1/2 onion, finely chopped
8 eggs
2 cups milk
1 teaspoon salt
1 teaspoon dry mustard powder
1/4 teaspoon ground black pepper
1 cup shredded Colby-Monterrey Jack
cheese

DIRECTIONS:
Melt the butter in a skillet over medium heat, and cook and stir the mushrooms until their liquid has mostly evaporated and the mushrooms are beginning to brown, about 10 minutes. Set the mushrooms aside.
Grease a 9×13 inch baking dish, and arrange 8 muffin halves, cut sides up, in the bottom of the dish. Stuff pieces of remaining muffins into the spaces between the halves. Spread 1 cup of Colby-Monterrey Jack cheese over the muffins in a layer, and distribute the asparagus pieces, mushrooms, red pepper, and onion over the cheese.
Whisk together eggs, milk, salt, dry mustard, and black pepper in a bowl, and pour the egg mixture over the muffins and vegetables. Cover the dish, and refrigerate overnight.
The next day, preheat oven to 375 degrees F (190 degrees C).
Remove the casserole from the refrigerator and let stand for 30 minutes. Spread 1 cup of Colby-Monterrey Jack cheese in a layer over the casserole.
Bake in the preheated oven until a knife inserted near the edge comes out clean, 40 to 45 minutes. Let stand 5 to 10 minutes before cutting into squares.
Original recipe at:
http://allrecipes.com/Recipe/Overnight-Asparagus-Mushroom-Strata/Detail.aspx

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Here’s the Pinterest link for this recipe: Asparagus Mushroom Strata

Sharon Springfield

Asparagus Mushroom Strata

Crockpot, Main Dish, Onions, Peas, Slow Cooker, Vegetables

Crockpot Field Peas & Ham

June 11, 2014 Sharon 2 Comments

It’s summertime and this time of year you can find fresh field peas at your local farmer’s market. Here’s an easy way to cook those fresh peas in the crockpot. You can also use fresh frozen peas.

Ingredients:

6 cups fresh field peas (shelled and rinsed)
1 envelope onion soup mix
water
1 ham steak, diced

Directions:

Place the peas in your crockpot and add enough water to just cover the peas. Dump in the soup mix and stir in the diced ham.

Cook on low for approximately 2 – 3 hours. Check the peas for doneness by squishing the pea with your fingers to see if it’s softened up.

*You could do the same thing with dried blackeyed peas that have been pre-soaked and rinsed, but look for frozen peas and use them if possible. They taste so much better than dried peas.

Serve over steamed rice with diced onions (optional) and cornbread.

Soul food at it’s finest! I could eat this every day. 🙂

I hope you enjoy this easy recipe for field peas (blackeye peas) cooked in the crockpot.

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Sharon Springfield

Crock Pot Field Peas & Ham

Rice, Risotto, Side Dishes

Mushroom Vegetable Risotto

May 19, 2014 Sharon Leave a comment

Delicious creamy Mushroom Vegetable Risotto

1 cup Arborio rice
2 Tbs butter
Salt
garlic powder
1 packet Lipton Vegetable soup mix
8 oz diced fresh mushrooms
8 oz chicken broth + additional broth added during cooking
white wine – some for the recipe, the rest for the cook 😉
1/4 cup shredded Swiss cheese
1/4 cup shredded Parmesan cheese

Saute rice in melted butter for a few minutes. Add a dash of salt and garlic powder. Add mushrooms and saute a couple minutes more. Pour in 8 oz chicken broth, stir. Bring to a simmer, stirring frequently.

As the liquids are absorbed, add more chicken broth or wine a little at a time and keep simmering, stirring and adding more liquids as needed until the rice is tender. (This is kind of tedious but will be worth it!)

When rice is finally tender stir in the cheeses.

Ta-Dah! Enjoy your Risotto!

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Sharon Springfield

Mushroom Vegetable Risotto

Casseroles, Side Dishes, Vegetables

Squash Casserole

May 7, 2014 Sharon Leave a comment

Squash Casserole

6-8 small yellow squash
1/4 cup diced onion
2 Tbs butter
1 egg
1/4 cup fat free half & half
1/4 cup shredded cheddar cheese
1/2 cup Panko bread crumbs or crunched up Ritz crackers
salt & pepper

Wash squash and cut up.

Melt butter in deep sided frying pan. Saute squash and onions for a few minutes on med-high heat. Add 2 Tbs water to the pan and cover with the lid.. Steam for 2 minutes then remove from heat.

Meanwhile, in a mixing bowl, whisk the egg, half & half and seasonings. Add squash and stir. Add cheese & bread or cracker crumbs and stir until combined. Pour mixture into 1 1/2 quart casserole dish. Top with additional cheddar cheese and crumbs.

Bake at 350º F for 20 minutes or until crumbs are crispy and cheese is all melted.

Squash casserole is a great side dish to most anything and is a great way to use up the plentiful supply of yellow summer squash.

Sharon Springfield

Cooking With Sharon Springfield

Tag Archives: veggie

Lighter Tomato Pie

Lighter Tomato Pie

Asparagus Mushroom Strata

Asparagus Mushroom Strata

Crockpot Field Peas & Ham

Crock Pot Field Peas & Ham

Mushroom Vegetable Risotto

Mushroom Vegetable Risotto

Squash Casserole

Yellow Squash Casserole

Sharing my love of cooking and favorite recipes with you!