Tempura Fried Okra w Honey Scallion Dip

Tempting Tempura-Fried Okra
Serves 4 to 6

Ingredients
3 quarts canola oil
2 cups all-purpose flour
2 teaspoons salt, plus more for seasoning the okra
1 teaspoon freshly ground black pepper
1 cup club soda
1 large egg, lightly beaten
1 teaspoon cream of tartar
2 pounds fresh okra, stems trimmed and okra halved lengthwise
Sweet and Sticky Honey-Scallion Dipping Sauce (see below)

Directions

In a large, heavy pot, heat the oil over high heat until a deep-fat thermometer reaches a temperature of 350°F.

In a large bowl, mix 11/2 cups flour with the salt and pepper. Add the club soda, egg, and cream of tartar and whisk until smooth.

Coat the okra with the remaining 1/2 cup of flour and shake off any excess. Dip the okra in the batter and then, using a long-handled slotted spoon or tongs, carefully submerge the okra in the oil and fry until golden brown, 6 to 8 minutes. Do not crowd the pot. Lift the okra from the oil with the slotted spoon or tongs, transfer to a large plate or baking sheet lined with paper towels to drain, and season with salt while hot. Continue frying the okra, letting the oil return to 350°F between batches. Serve hot with the dipping sauce.

Sweet and Sticky Honey-Scallion Dipping Sauce
Makes about 11/2 cups

Ingredients
1 cup sour cream or low-fat Greek-style plain yogurt, drained
1/4 cup honey
1/4 cup chopped scallions, white and green parts
1 teaspoon cayenne pepper
Salt and freshly ground black pepper

Directions
In a small bowl, combine the sour cream, honey, scallions, and cayenne. Season to taste with salt and pepper. Cover and refrigerate for at least 1 hour to chill, or for up to 1 week. Stir before using.

Pangritata

Serves One

Pangritata:

* 2 tablespoons olive oil
* 1/3 cup fresh or stale coarse breadcrumbs
* 2 teaspoons minced fresh rosemary leaves
* zest from half a lemon

1. Heat 2 T olive oil in a large skillet over medium-high heat. Ask a question about this step.
2. Add the breadcrumbs and sauté until golden and crispy, about 4 to 5 minutes. Ask a question about this step.
3. Add the rosemary, immediately remove from heat and allow to cool. Ask a question about this step.
4. Mix in lemon zest and set aside. Ask a question about this step.

Spaghetti and Eggs:

* 4 ounces spaghetti
* 1 tablespoon olive oil
* 1 tablespoon unsalted butter
* 2 cloves garlic, minced
* 2 large eggs
* 2 tablespoons chopped Italian parsley
* 1 teaspoon small capers, drained
* freshly ground black pepper, to taste
* 1/4 cup grated Pecorino Romano cheese

1. Bring a large pot of well-salted water to a boil and cook pasta to al dente according to directions on box. (I usually undercook the pasta by about a minute.) Ask a question about this step.
2. Wipe out the skillet from the pangritata, add 1 T olive oil and 1 T butter and melt together over medium heat. Ask a question about this step.
3. Add the garlic and immediately break the eggs into the skillet. Ask a question about this step.
4. If need be, lower the heat a bit. You want the garlic to cook without burning and the egg whites to set, but the yolks to remain runny. Ask a question about this step.
5. Drain the pasta well, reserving ½ c of the cooking liquid. Ask a question about this step.
6. Add pasta back to the pot, pour over the eggs and all the fat from the skillet, add the parsley and capers and toss well, breaking up the eggs as you do. If you prefer a wetter dish, you can add in some of the reserved cooking liquid. Ask a question about this step.
7. Plate the pasta and eggs, season well with freshly ground black pepper, sprinkle with the grated cheese and then top with the pangritata.

Avocado Crunch Wrap

Avocado Crunch Wrap

* 2 tablespoons cider vinegar
* 1 tablespoon canola oil
* 2 teaspoons finely chopped canned chipotle chile in adobo sauce, (see Note)
* 1/4 teaspoon salt
* 2 cups shredded red cabbage
* 1 medium carrot, shredded
* 1/4 cup chopped fresh cilantro
* 1 15-ounce can white beans, rinsed
* 1 ripe avocado
* 1/2 cup shredded sharp Cheddar cheese
* 2 tablespoons minced red onion
* 4 8- to 10-inch whole-wheat wraps, or tortillas

1. Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.
2. Mash beans and avocado in another medium bowl with a potato masher or fork. Stir in cheese and onion.
3. To assemble the wraps, spread about 1/2 cup of the bean-avocado mixture onto a wrap (or tortilla) and top with about 2/3 cup of the cabbage-carrot slaw. Roll up. Repeat with remaining ingredients. Cut the wraps in half to serve, if desired.


* Ingredient Note: Chipotle chiles in adobo sauce are smoked jalapeños packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they'll keep at least 2 weeks in the refrigerator or 6 months in the freezer.

Mediterranean Wrap

Mediterranean Wrap

* 1/2 cup water
* 1/3 cup couscous, preferably whole-wheat
* 1 cup chopped fresh parsley
* 1/2 cup chopped fresh mint
* 1/4 cup lemon juice
* 3 tablespoons extra-virgin olive oil
* 2 teaspoons minced garlic
* 1/4 teaspoon salt, divided
* 1/4 teaspoon freshly ground pepper
* 1 pound chicken tenders ** or vegetarian substitute of course:)**
* 1 medium tomato, chopped
* 1 cup chopped cucumber
* 4 10-inch spinach or sun-dried tomato wraps or tortillas


1. Bring water to a boil in a small saucepan. Stir in couscous and remove from the heat. Cover and let stand for 5 minutes. Fluff with a fork. Set aside.
2. Meanwhile, combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a small bowl.
3. Toss chicken tenders in a medium bowl with 1 tablespoon of the parsley mixture and the remaining 1/8 teaspoon salt. Place the tenders in a large nonstick skillet and cook over medium heat until cooked though, 3 to 5 minutes per side. Transfer to a clean cutting board. Cut into bite-size pieces when cool enough to handle.
4. Stir the remaining parsley mixture into the couscous along with tomato and cucumber.
5. To assemble wraps, spread about 3/4 cup of the couscous mixture onto each wrap. Divide the chicken among the wraps. Roll the wraps up like a burrito, tucking in the sides to hold the ingredients in. Serve cut in half.

Simple Baked Breakfast

Peach Baked Oatmeal -- or raspberry or blueberry or apple... :)
Makes 8-10 servings
Prep Time: 10 minutes
Baking time: 35 minutes

½ cup oil
4 eggs
1-1½ cups sugar, depending on your taste preference
3 cups dry rolled, or quick, oatmeal, uncooked
4 tsp. baking powder
1 tsp. salt
2 tsp. vanilla extract
1 pint fresh, or canned, peaches, chopped (if canned, reserve liquid)
2 cups milk

1. In large mixing bowl, combine oil, eggs, and sugar. Blend together well.
2. Add dry oats, baking powder, salt, and vanilla. Blend thoroughly.
3. If using fresh peaches, stir into batter, along with 2 cups water.
If using canned peaches, drain peaches, reserving juice. Add water to peach juice to make 2 cups. Add both peaches and 2 cups liquid to batter.
4. Add milk to batter.
5. Pour into a greased 9 x 13 baking pan. Bake at 350 degrees for 35 minutes. Serve warm with milk.


Apple Puff Pancake
Makes 8 servings
Prep Time: 20 minutes
Baking Time: 50 minutes

½ stick (4 Tbsp.) butter
2 large apples, peeled and thinly sliced
3 Tbsp. brown sugar
1 tsp. cinnamon
6 eggs
1½ cups milk
1 cup flour
3 Tbsp. sugar
1 tsp. vanilla extract
½ tsp. salt
½ tsp. cinnamon
confectioners sugar
syrup, optional

1. Melt butter in a 9 x 13 baking pan. Arrange apples over butter.
2. Mix brown sugar and 1 tsp. cinnamon in small bowl and sprinkle over apples.
3. Bake at 375 degrees about 10 minutes, or until apples soften.
4. Combine in blender, eggs, milk, flour, sugar, vanilla, salt, and ½ tsp. cinnamon. Blend thoroughly and pour over apples.
5. Return to oven and bake 40 minutes.
6. Sprinkle with confectioners sugar and serve immediately. Serve with syrup if you wish.

The Crispiest Tofu

As with most well breaded recipes, you need a three “bowl” workstation for this. I like to use lipped plates, but if you don’t have any, try using cake pans.

Start with marinated tofu. Cut them into whatever shapes you want to eat.



Set up a three bowl work station consisting of: seasoned potato starch, thickened seasoned non-dairy milk, and seasoned home-made bread crumbs.

Mix the following together into each bowl:
Bowl 1:
½ cup potato starch
dash of salt and freshly ground black pepper

Bowl 2:
1 cup unsweetened soymilk
1 tablespoon lemon juice (or apple cider vinegar)
1/4 cup chopped parsley (or a combo of other fresh herbs)
dash of salt
dash of hot pepper or allepo pepper

Bowl 3:
1 1/4 cups homemade breadcrumbs (leave your favorite gluten-free bread out on the counter for a day or so, then pulse in a food processor until crumbly).
1/3 cup potato starch
dash of salt and freshly ground black pepper
3/4 teaspoon onion powder
3/4 teaspoon ancho chili powder

You'll need:
1 big block of extra-firm tofu, cut into whatever shapes you want to eat and marinated overnight, or as long as possible.
parchment lined baking sheet, greased with 3 tablespoons of neutral oil (like canola).
salt and pepper

Preheat oven to 425F.
Dredge a few pieces of tofu with the starch mixture in bowl one. Make sure each piece is completed coated with a thin layer of starch, then tap off any extra and move down to bowl two.

Submerge each tofu into bowl two and allow any excess liquid to drip off. Move ‘em down to bowl three.

Pat each piece of tofu in the seasoned breadcrumbs, to completely coat on all sides. Transfer each breaded tofu to the oiled baking sheet.

Repeat the above steps until you’ve breaded everything within reach.

Season the tofu with a little salt and freshly ground black pepper.



Bake for about 5 minutes, then carefully flip each piece to allow the other side to absorb some of the oil from the baking sheet. Bake the tofu until the bottoms are brown and crunchy, about 10 minutes, then flip to brown the second side. Keep an eye on these so they don’t burn, you’re going for a deep golden brown.

Dip in yummy things like bbq sauce, low fat Vegenaise, tartar sauce, or be fancy and make remoulade!

The time needed to cook this recipe is a tiny bit more than one hour.

Greek Style Quinoa Salad

Greek-Style Quinoa Salad

Serves: 6
Prep Time: 20 Minutes
Cook Time: 15 minutes

Ingredients:

1 cup quinoa
2 cups water
3 tbsp. olive oil
¾ cup fresh lemon juice
1 tsp. dried oregano
1 clove garlic, minced or pressed in a garlic press
¼ cup kalamata olives
1 bunch scallions, chopped
1 pint grape tomatoes, halved
7 ounces sheep’s milk feta cheese, cubed
¼ cup diced red onion
Salt and pepper to taste

Place quinoa in a strainer and rinse under cold running water.
Add water and quinoa to a medium saucepan. Bring to a boil and reduce to a simmer.
Cook 15 minutes until quinoa is almost translucent.
Spread cooked quinoa on a large dinner plate and place in freezer for 15 minutes to chill.
Meanwhile, in a small bowl, combine olive oil, lemon juice, oregano, and garlic. Toss with quinoa.
Add olives, scallions, grape tomatoes, feta cheese, and red onion; gently mix ingredients. Season with salt and pepper and serve.

*Feta cheese may be too salty for some. To lower the sodium count, soak it in water overnight.

Apple Pizza Pie

Apple Pizza Pie
1 double crust pie dough recipe (or 2 refrigerated crusts)
6 medium sized apples
2 tablespoons sugar
1 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons flour
1/2 cup flour
1/4 cup brown sugar
1/2 cup oats
1/4 cup butter
Icing:
2oz cream cheese, softened
1/4 cup powdered sugar
1 tablespoons milk

Preheat oven to 350 degrees F.
Spray a cooking sheet with non-stick cooking spray.
Roll pie crust out onto cookie sheet, and set aside.
Peel, core and slice apples into bite size pieces.
Add the sugar, cinnamon, vanilla and flour to the apples until evenly coated.
In a separate medium bowl mix together flour, brown sugar and oats.
Cut in butter until the mixture is crumbly.
Sprinkle the mixture evenly over the apples. Bake for 20-25 minutes, until the crust is golden brown. My piece of advice here is don't under-cook. I usually like my baked goods gooey, so I cook them a few minutes less than the suggested time, don't do that here. The crust in the middle takes a little longer to cook, if you think they look like they're done, I would cook them an extra two minutes just to make sure! While pizza is cooking make the icing.
Mix together cream cheese, powdered sugar and milk. Make sure your cream cheese is room temperature so you can combine easier. Whisk until all clumps are out.
Once the pizza has finished baking, remove from oven and drizzle with the icing.
Slice and serve! It tastes great served warm and cold. I kept the leftovers in the fridge, and they taste just as great then too! The butter and oats crumbles and the icing really make this a tasty dessert.

Baked Macaroni and Cheese

Baked Macaroni & Cheese

Ingredients
1 - 16 oz.pkg. macaroni elbow noodles
Approximately 1/2 cup of margarine
Approximately 1/2 cup of flour
Several pinches of dry mustard
4 cups of shredded sharp cheddar cheese (I use a variety of cheeses… have fun with it!)
5 cups of whole milk
1 block of extra sharp cheddar cheese
Pinch of black pepper
1 egg (uncooked)
Touch of paprika

Directions
Cook pasta according to package instructions. Heat oven to 375 degrees. In a large saucepan melt margarine, flour, pepper and dry mustard. Stir until thickened. Reduce heat to very low and add milk and shredded cheeses. Heat until begins to boil. Remove from heat. Add macaroni to baking dish and stir in egg. Add cheese sauce and stir. Cut up several pieces of cheese from the block and add to macaroni in baking dish. Thinly slice the rest of the block of cheese and layer on top. Sprinkle with paprika to taste. Bake for 35 minutes or until bubbly. Enjoy!

Remember… this is southern cuisine (soul food)… which means it must be made with love! It may take a few tries before it's what you want it to be, but keep trying!

Happy Cinqo de Mayo!

Mexican Tortilla Bake

I'm adding a layer of seasoned burger/sausage crumble mix, too.
• 1 tablespoon olive oil
• 1 large garlic clove, minced
• 11/2 cups cooked pinto beans or one 15-ounce can, drained and rinsed (I'm using cilantro lime black beans)
• 1 141/2-ounce can diced tomatoes, drained
• 1/4 teaspoon chili powder
• Salt and pepper, to taste
• 11/2 cups prepared tomato salsa
• 4 ounces soft or silken tofu
• 2 tablespoons lime juice
• 12 6-inch flour tortillas
• 1 cup shredded vegan cheese

1. Preheat oven to 350°F.
2. Lightly oil a 9″ x 13″ baking dish. In a large skillet over medium heat, heat the oil. Add the garlic and cook until fragrant, about 30 seconds. Add the pinto beans, tomatoes, chili powder, and salt and pepper to taste, and simmer for 5 minutes. Remove from heat.
3. In a food processor or blender, combine the salsa, tofu, lime juice, and 1/2 cup of the bean mixture. Process until well blended.
4. Spread a thin layer of the tofu and salsa mixture over the bottom of the prepared baking dish. Arrange 6 of the tortillas on top, overlapping as necessary. Spread the remaining bean mixture over the tortillas and cover with another layer of tortillas. Top with the remaining tofu-and-salsa mixture and sprinkle with the shredded cheese. I'm also topping this with salsa verde w heavy avocado chunks.
5. Bake until hot and bubbly and lightly browned on top, about 30 minutes.

Homemade Horchata

• 1 cup long grain rice, rinsed
• 1 quart of soy milk
• 2 quarts water
• 1 tablespoon of ground cinnamon
• 1 teaspoon vanilla (optional, but definitely necessary, in my opinion)
• 1/2 cup white sugar

1. In a large saucepan, combine rice, water and cinnamon. Heat until it’s just about ready to boil.
2. Reduce heat, and simmer for 30 minutes. Allow to cool.
3. Purée rice mixture in a blender until smooth. Strain through cheesecloth or a fine sieve. Flavor with vanilla and sugar to taste. Chill, and serve over ice.

Easy Homemade Nutella

Whipping up a jar full of this stuff is ridiculously easy…

What you need:

-a food processor, or pretty decent blender that can chop up nuts with no worries
-a spoon
-about 3 cups roasted hazelnuts, pieces or whole
-about 1/4 cup (or more) cocoa powder
-a few tablespoons agave, or other liquid sweetener
-1/2 tsp salt
-a jar to store it in
-a lid for the jar

What you do:

Place nuts into food processor and blend until smooth. This could take several minutes. Scrape down the sides as necessary. Add in cocoa powder, agave and salt. Pulse quickly to blend. Stir well, and spoon into your storage jar. Close lid tightly. Store in fridge.

See how easy?!

Roasted Garlic Creamed Spinach

Roasted Garlic Creamed Spinach

* 1 large head of garlic, top trimmed to expose the cloves
* EVOO – Extra Virgin Olive Oil, for drizzling
* Salt
* 1 cup half-n-half
* White pepper, to taste
* Freshly grated nutmeg, to taste
* 2 tablespoons butter
* 1 round tablespoon flour
* 2 10oz boxes chopped spinach, defrosted and wrung dry in a clean kitchen towel

Yields: Serves 4

Preheat oven to 425°F. Drizzle garlic with oil and season with a little salt. Wrap tightly in foil and roast garlic to soft, 45 minutes. Let cool to handle.

Combine garlic, half-n-half, salt, white pepper and a little nutmeg in a blender and purée. Adjust seasoning to taste.
Step

In medium skillet over medium heat, melt butter and whisk in flour. Cook 1 minute, add half-n-half mixture and bring to a bubble. Separate spinach with your fingertips as you add to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.

Morning Glory Muffins

Morning Glory Muffins

PREP TIME 15 Min
TOTAL TIME 40 Min
SERVINGS 12

1 cup Fiber One® original bran cereal
2/3 cup vanilla soymilk
1 1/4 cups all-purpose flour
1/2 cup ground flaxseed or flaxseed meal
3/4 cup chopped apple
1/2 cup packed brown sugar
1/2 cup finely shredded carrot
1/4 cup flaked coconut -- I skipped this one and opted for 1 very ripe medium smashed banana
1/4 cup raisins
1/4 cup finely chopped pecans
3 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup fat-free egg product
1 tablespoon vegetable oil
1 teaspoon vanilla



1. Heat oven to 375°F. Place paper baking cup in each of 12 regular-size muffin cups. Spray bottoms only of baking cups with cooking spray. (Muffins will stick if baking cups are not sprayed.) Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
2. In large bowl, mix crushed cereal and soymilk; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients. Divide batter evenly among muffin cups.
3. Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Immediately remove muffins from pan to cooling rack. Serve warm.

Fudgy Peanut Butter Cake

Fudgy Peanut Butter Cake

Makes 4 servings
Prep. Time: 15 minutes
Cooking Time: 1½ hours
Ideal slow cooker size: 2- to 3-qt.

Ingredients:
¾ cup sugar, divided
½ cup flour
¾ tsp. baking powder
⅓ cup milk
¼ cup peanut butter
1 Tbsp. oil
½ tsp. vanilla
2 Tbsp. dry cocoa powder
1 cup boiling water

1. Butter or spray interior of slow cooker.
2. Mix ¼ cup sugar, flour, and baking powder together in a small bowl.
3. In another larger bowl, mix milk, peanut butter, oil, and vanilla together. Beat well.
4. Stir dry ingredients into milk-peanut butter mixture just until combined. Spread in buttered slow cooker.
5. In bowl, combine cocoa powder and remaining ½ cup sugar. Add water, stirring
until well mixed. Pour slowly into slow cooker. Do not stir.
6. Cover. Cook on High 1½ hours, or until toothpick inserted in center of cake comes out clean.

Serving suggestion: Serve warm with vanilla ice cream.

Note:
I take this to potlucks and it is always a hit.

Notes from the Recipe Tester:
1. If you double the recipe, cook for 2 hours.
2. This is a pretty sturdy cake. I kept one of my test cakes for over an hour before serving it, and it was just as good, if not better, than the one we ate right away.

Chocolate Nachos

DD1 has decided on an International Food Party (complete with food fight) for her birthday this month. While I was rounding up ideas, I came across this. And yes... it's definitely going on the menu!! Chocolate Nachos -- sugar sweetened tortilla crisps covered with chocolate sauce, mini diced strawberries, sprinkles, strawberry and vanilla ice cream. I think we found our midnite snack...

Healthy Poutine?

Poutine

4 servings, about 3/4 cup potatoes & 1/3 cup gravy each
Active Time: 35 minutes
Total Time: 35 minutes

Ingredients

* 1 1/2 pounds new or baby potatoes, scrubbed and cut into quarters
* 5 tsp extra-virgin olive oil, divided
* 1/4 plus 1/8 teaspoon salt, divided
* 1/2 tsp freshly ground pepper, divided
* 1 1/2 cups reduced-sodium veggie beef broth or mushroom broth, divided
* 3 Tbs all-purpose flour
* 1 cup coarsely chopped cremini or white mushrooms
* 1/4 cup finely chopped onion
* 2 Tbs finely chopped chives
* 1/2 cup shredded extra-sharp Cheddar cheese



1. Position rack in lower third of oven; preheat to 450°F.
2. Combine potatoes, 2 tsp oil and 1/4 tsp each salt and pepper in a large bowl; toss to coat. Spread evenly on a rimmed baking sheet. Roast, stirring once or twice, until the potatoes are tender and browned, 20 to 25 minutes.
3. Whisk 1/2 cup broth and flour in a small bowl; set aside.
4. Heat the remaining 3 tsp oil in a medium saucepan over medium heat. Add mushrooms and onion and cook, stirring often, until beginning to brown, 5 to 7 minutes. Add the remaining 1 cup broth; bring to a simmer. Cook until reduced by about half, 8 to 10 minutes.
5. Add the reserved flour and broth mixture; cook, stirring constantly, until smooth and thickened, 1 to 3 minutes. Stir in chives and the remaining 1/8 teaspoon salt and 1/4 teaspoon pepper; keep warm on low heat.
6. When the potatoes are done, push them together in the center of the pan and sprinkle with cheese. Return to the oven; bake until the cheese is melted, about 5 minutes more. Serve the potatoes topped with the gravy.

Chewy Granola Bars

Chewy Granola Bars

2 C rolled oats
1- 1 1/2 C Honey Nut Cheerios (or your favorite cereal)
3 C miniature marshmallows --I skipped this step and opted for more PB and honey
1/2 C peanut butter
1/4 C honey
2-3 Tbsp butter
1 C dried fruit (I used raisins and dried apple bits, but dried cherries are great in this!)

Also, if they are too gooey, try adding a bit of powdered milk to help them hold up.


1. Preheat oven to 350 F and toast oats for about 15 minutes.
2. While oats are toasting, combine butter and marshmallows in a large pot and melt over low heat.
3. When the marshmallows have just about melted, stir in the peanut butter and honey.
4. Add in the toasted oats, cereal and dried fruit. Stir until well combined.
5. Spread mixture in a greased 8 x 8 baking dish and chill until firm.
6. Once firm, cut into bars.

*I was too impatient to actually toast my oats and just tossed them in the mix untoasted. Toasting them tastes great but is not absolutely necessary :)

Savory zucchini pie

Savory zucchini pie ~ Thanks, Martha!!

* For the crust:
* 2 1/4 cups all-purpose flour, plus more for dusting
* 1/2 cup finely grated Parmesan cheese
* 1 teaspoon coarse salt
* 3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
* 1 large egg yolk, plus 1 large egg yolk, for egg wash
* 1/4 to 1/2 cup ice water
* 1 tablespoon heavy cream, for egg wash for the filling
* For the filling:
* 2 tablespoons extra-virgin olive oil
* 1 shallot, finely chopped
* 1 small zucchini, cut crosswise into 1/2 inch-thick half-moons
* 1 1/2 pounds cherry tomatoes
* 1/2 cup grated Parmesan cheese
* 4 ounces bocconcini (fresh mozzarella balls)
* 3 tablespoons fresh basil leaves, chopped
* 1/4 cup plus 2 tablespoons all-purpose flour
* Coarse salt and freshly ground pepper

Preparation

1. Make the crust: Pulse flour, cheese, salt and butter in a food processor until mixture resembles coarse meal. Add 1 egg yolk; pulse to combine. Drizzle in 1/4 cup ice water, and pulse until dough just comes together. (If dough is still crumbly, add up to 1/4 cup more water, 1 tablespoon at a time.) Form dough into a disk, and wrap in plastic. Refrigerate or freeze until firm, about 30 minutes.

2. Make the filling: Heat 1 tablespoon oil in a skillet over medium. Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add zucchini; cook, stirring occasionally, until light golden and liquid has been released, about 5 minutes. Transfer to a large bowl.

3. Halve one-third of the tomatoes. Stir halved and whole tomatoes, both cheeses, basil and flour into shallot-zucchini mixture. Season with salt and pepper.

4. On a lightly floured surface, roll out dough to a 13-inch round, about 1/4-inch thick. Make seven 3-inch-long cuts around edge of dough, evenly spaced. Transfer to a 9-inch pie plate. Drizzle shell with remaining tablespoon oil. Transfer filling to shell. Fold in flaps of dough, slightly overlapping. Refrigerate until dough is firm, about 30 minutes.

5. Preheat oven to 375 degrees F. Whisk cream and remaining egg yolk in a small bowl, and brush over crust. Bake pie on a parchment-lined rimmed baking sheet until crust is golden brown and juices are bubbling, 70 to 80 minutes. Transfer to a wire rack to cool slightly. Serve warm.

Pasta Fagioli

* 2 lbs veggie burger crumbles
* 1 onion, chopped
* 3 carrots, chopped
* 4 stalks celery, chopped
* 2 (28 oz) cans diced tomatoes, undrained
* 1 (16 oz) can red kidney beans, drained
* 1 (16 oz) can white kidney beans, drained
* 30 oz veggie beef stock
* 3 teaspoons oregano
* 2 teaspoons pepper
* 5 teaspoons parsley
* 2 teaspoon Tabasco sauce (optional)
* 1 (20 oz) jar spaghetti sauce
* 8 ounces pasta

Prep Time: 15 mins
Total Time: 7 1/4 hrs

1. Brown beef in a skillet.
2. Drain fat from beef and add to crock pot with everything except pasta.
3. Cook on low 7-8 hours or high 4-5 hours.
4. During last 30 min on high or 1 hour on low, add pasta.

Black Bean Soup

* 1 onion, finely chopped
* 2 garlic cloves, minced
* 2 celery ribs, finely chopped
* 1/4 large red bell pepper, finely chopped
* 2 small chicken bouillon cubes
* 1 -1 1/2 cup boiling water
* 2 (15 ounce) cans black beans, undrained
* 1/2 teaspoon salt
* 1/2 teaspoon cumin
* 1/2 lemon, juice of
* 1 1/2 tablespoons cornstarch

Prep Time: 5 mins
Total Time: 25 mins

1. In a pot, combine the first six ingredients; simmer for 10 minutes.
2. Add half a can of beans, salt and cumin; cook for 5 minutes.
3. Puree soup (I use an immersion blender which makes it easy to do it right in the pot).
4. Add the rest of the beans to the soup.
5. Combine the cornstarch with 1 1/2 tablespoons of water.
6. Add the lemon and the cornstarch to the soup; cook until thickened.