Friday Food

Enjoy

HERBED ZUCCHINI PIE

This comes from Tablespoon.com, and starts off, “Use up summer's favorite vegetable in this crowd-pleasing, savory veggie pie.” Prep Time: 15 min; Total Time: 2 hr. 0 min; Servings: 12

To view this online, click here.

Ingredients

4 zucchini

2 onions

1 Pillsbury™ Refrigerated Pie Crust (from box), softened as directed on box

3 eggs

1 1/4 cups milk

2 oz grated Parmesan cheese

1/2 teaspoon finely chopped fresh rosemary

Directions

With sharp knife or mandolin, slice zucchini and onions; place on large bowl. Sprinkle 1 tablespoon salt over vegetables. Cover with plastic wrap; refrigerate at least 1 hour or up to 8 hours.

Heat oven to 350°F. Unroll pie crust in bottom of 11-inch quiche dish; press in bottom and up side of dish. Set aside.

Remove vegetables from refrigerator; squeeze out excess liquid. (Squeeze with hands or press with back of spoon with vegetables in strainer.) Arrange vegetable slices in quiche dish.

In separate medium bowl, lightly beat eggs, milk, cheese and rosemary. Season to taste with salt and pepper. Pour over zucchini slices.

Bake 45 minutes or until top is light golden brown. Cool slightly before serving. Store in refrigerator.

IMPOSSIBLY EASY BANANA CUSTARD PIE

Also from Tablespoon.com, this starts off, “Peel open a new version of homemade banana pie. Warm caramel topping adds a special touch.” Prep Time: 15 min; Total Time: 4 hr. 0 min; Servings: 8

To view this online, click here.

Ingredients

1 cup mashed ripe bananas (2 medium)

2 teaspoons lemon juice

1/2 cup Original Bisquick™ mix

1/4 cup sugar

1 tablespoon butter or margarine, softened

1/2 teaspoon vanilla

2 eggs

1 can (14 oz) sweetened condensed milk

3/4 cup frozen (thawed) whipped topping

1/4 cup coarsely chopped walnuts, if desired

Caramel topping, warmed, if desired

Directions

Heat oven to 350ºF. Grease 9-inch glass pie plate with shortening or spray with cooking spray. In small bowl, mix bananas and lemon juice; set aside.

In medium bowl, stir remaining ingredients except whipped topping, walnuts and caramel topping until blended. Add banana mixture; stir until blended. Pour into pie plate.

Bake 40 to 45 minutes or until golden brown and knife inserted in center comes out clean. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until chilled.

Spread pie with whipped topping; sprinkle with walnuts. Drizzle with caramel topping before serving. Store covered in refrigerator.

LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE

This comes from The Baker Chick. Yield: 8 – 12 pancakes, depending on size.

To view this online, click here.

Ingredients

3/4 cup ricotta cheese

3 eggs separated

2 tablespoons lemon juice

1/2 teaspoon lemon zest

1/4 cup milk

2/3 cup all-purpose flour

1/3 cup sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

For the Blueberry Sauce:

1 cup blueberries

1/4 cup water

juice of a lemon

1/4 cup plus 1 tablespoon white sugar

1 tablespoon of corn starch dissolved in 2 tablespoons of water

zest of 1 lemon

instructions

First make the sauce:

In a small saucepan combine the blueberries, sugar, lemon juice, and water. Cook over medium-high heat, stirring gently until boiling.

Add the cornstarch/water mixture and without breaking the berries- carefully stir it in. Cook for 2-3 minutes over low heat, stirring until sauce is thick. Fold in lemon zest.

For the pancakes:

In a large bowl, whisk together the egg yolks, ricotta, milk, lemon juice and zest. Sprinkle the baking powder, baking soda, salt, sugar and flour over the ricotta mixture and gently fold in.

In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold 1/3 of the egg whites into the batter and then add the rest, gently folding until smooth and airy.

Spoon a little less than 1/4 cup of batter for each pancake onto a hot skillet or griddle (either use nonstick or add spray or butter before each batch.) Flip pancakes when tops are covered with bubbles and edges look cooked.

Serve pancakes with butter and blueberry sauce.

GRILLED TOMATO AND OLIVE PIZZA

This comes from page 20 of the June 2015 issue of Taste For Life, a magazine I picked up from Rollin' Oats Market & Cafe in St. Pete, Florida. Prep Time: 35 minutes; Serves 4. Originally from Summer Cooking by the Chicago Tribune staff.

1/2 pt cocktail or grape tomatoes, halved

1/2 red onion, thinly sliced

1/4 cup olive oil, divided

3 Tbsp each: pitted, drained kalamata olives; chopped sun-dried tomatoes

1/2 tsp salt

Freshly ground pepper

1 package unbaked pizz dough, stretched into 12-inch round, or prepared (12-inch) pizza crust; see Note

2 Tbsp chopped fresh parsley

1/4 to 1/2 cup shredded fontina cheese

2 Tbsp each: torn basil leaves; shredded Parmesan cheese

Heat grill to high.

Combine tomatoes, onion, 3 tablespoons of the oil, the olives, sun-dried tomatoes, salt, and pepper to taste ina bowl, tossing with your hands to coat. Brush remaining 1 tablesppon of oil over both sides of crust.

Place dough over direct heat on grill. Cook until puffy, about 2 minutes. Turn over. Cook 2 minutes. Move crust to a cooler part of the grill. Top with tomato-olive mixture. Sprinkle parsley, dontina, and basil over top.

Cover grill. Cook until cheese melts, about 8 minutes. Sprinkle with Parmesan. Cover. Cook until cheese melts, about 2 minutes.

Remove from grill; cut into wedges.

Note: If you are using a prepared crust, follow directions on the package for cooking instructions.

Per serving: Calories: 227; Protein: 5 g; Carbohydrates: 11 g; Fiber: 1 g; Total fat: 19 g (sat. fat: 4 g; mono: 12 g; poly: 2 g); sodium: 270 mg; Vitamin K; calcium

MEATLESS-BALL SUBS

1 package Meatless Balls (see note)

1 26 oz. Jar spaghetti sauce

4 hoagie rolls

cheese slices

Place spaghetti sauce and meatless balls into a good-sized saucepan. Stir, and cook over medium-low to medium heat, stirring occasionally.





Open hoagie rolls, add cheese, cover with meatless balls and sauce.



Makes 4 meatless ball subs.

Note: I use Veggie Patch Meatless Meatballs, though really, you can use any brand you like. I had used another brand for a number of years, but unfortunately, I can no longer find that particular brand anywhere now. Whatever brand you buy is fine, as well as the jarred spaghetti sauce.

SPAGHETTI SAUCE

This recipe, as well as the Vegetarian Lasagna are from my e-cookbook, Off the Wall Cooking.

28 oz. can tomatoes (note)

2 – 8 oz. cans tomato sauce

2 – 6 oz. cans tomato paste

3 onions, chopped

3 – 5 cloves garlic, crushed

2 T oil

1 T oregano

1 tsp. basil

1 tsp. thyme

1 tsp. dill

1 tsp. anise

2 T honey

1 T vinegar

1 T soy sauce

1/4 – 1/2 lb. grated cheese

Brown onions & garlic in oil. Add tomatoes, sauce & pasted. Stir. Add everything except cheese & stir. Simmer 1 hour. Add cheese & stir until cheese is melted. Serve over hot spaghetti. Better the next day - if any is left!

Note: I usually use crushed tomatoes. If you’d rather use fresh tomatoes, 6-8 large ones may be used (diced, of course) in place of the canned tomatoes, & add an extra can of tomato sauce.