A Dish A Day: Something Green

I remember when I was first learning how to cook. I was in college and would call Mama to tell her what I was preparing in hopes that I would get her stamp of approval with a "mmm, that's sounds good". At first, my meals usually consisted of a meat and four or five starches (macaroni and cheese, creamed corn, mashed potatoes, rice, bread). I don't think I understood what a well-rounded meal looked like. Mama would be quick to add, "You need something green." Ever since then, I am constantly assessing my menus to make sure that I include a green of some sort.

Here is a recipe from Momwaw, Brandon's grandmother, for broccoli casserole. This casserole is quick, easy, and delicious.

Momaw's Broccoli Casserole
Ann King, Anderson, South Carolina

2 (10 oz) packages frozen, chopped broccoli
1 onion, chopped
1/2 stick butter/margarine
1 can cream of mushroom soup
1 cup shredded sharp cheddar cheese (I used a little more. My motto is "The cheesier the better!")
1/2 sleeve Ritz crackers (I added more, about 3/4 sleeve per B's request.)

Preheat oven to 350 degrees.

Cook broccoli according to package directions. Drain well and set aside. Melt butter in skillet and saute chopped onion until tender and opaque in color.

In a large bowl, stir together broccoli, sauteed onion, soup, and cheese. Transfer to a lightly greased 13 x 9-inch baking dish. Crumble crackers in your hands and sprinkle evenly over broccoli mix. I like to mist crackers with spray butter.

Place casserole into preheated oven and bake for about 30 minutes or until hot and bubbly.

Happy Cooking,

Marie

Goodbye Summer...Hello My Favorite Time of Year, Fall!

While I won't miss the excruciating heat and humidity that accompanies summers in Georgia, I sure will miss the abundance of fresh fruit, veggies, herbs, and cool desserts. On Monday afternoon, Brandon and I returned home from a weekend at Lake Wedowee, Alabama where we spent with his family. We drove (well, Brandon drove and I happily rode along reading The Help) in heavy rain which was a side effect of Tropical Storm Lee that was moving inland. We left AL with muggy, wet weather but were surprised by the coolness in the air when we stepped out of the car in Augusta. It's been bliss ever since as the coolness has decided to stick around. Now, I realize the cooler temps and fall-feeling mornings and nights may not be an indicator of true autumn just yet but I have enjoyed  thinking and wishing that it was here to stay. I love fall, in fact, it is my favorite time of year. I can honestly say that I am a happier, more energetic being during the months leading up to Christmas. There's just something about hearty soups, pumpkins, apples, football, etc. that lifts my spirits. But before I let my mind drift to these happy thoughts, I decided to cook a meal on Labor Day that would sort of close out the summer for us. It's a meal that we enjoy to the last morsel of leftovers. Shrimp, tomatoes, zucchini, fresh basil, and bell pepper are some of the ingredients that highlight this meal and we are certain that you will enjoy it as much we have.

Sauteed Shrimp, Tomatoes, & Zucchini

Adapted from Weight Watchers

1 Tbsp extra virgin olive oil

1 medium zucchini, sliced

1 lb large shrimp, peeled and deveined

1 cup grape tomatoes, cut in half

1 tsp fresh oregano, finely chopped

1 1/2 tsp fresh basil, finely chopped

1/2 tsp salt

1/4 tsp ground black pepper

1 1/2 tsp minced garlic

1/4 cup water

lemon

Heat 2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add zucchini in a single layer; increase heat to high and cook until bottoms are golden, about 2 minutes. Flip zucchini and cook until golden on other side, about another 2 minutes. Remove zucchini & transfer to a plate with a slotted spoon.

Heat remaining teaspoon of oil in same skillet. Add shrimp; saute 1 to 2 minutes. Add tomatoes, oregano, basil, salt, and pepper; saute until shrimp are almost cooked through, about 1 minute (shrimp will no longer be translucent and will turn pink in color). Stir in garlic and water; saute, stirring to loosen bits from bottom of pan, until shrimp are cooked through and tomatoes are softened, about 1 to 2 minutes more. Return zucchini to skillet; toss and serve. Squeeze fresh lemon juice over top.

Can serve over steamed rice, cooked pasta, or it's delicious enough to stand by itself.

Potato Packets

Adapted from Weight Watchers

1 lb raw red potatoes, thinly sliced

1 medium sweet yellow pepper, cut into thin strips

1 medium red onion, thinly sliced

1 Tbsp extra virgin olive oil

2 cloves of garlic, minced

1/2 tsp dried Rosemary (or 1 Tbsp fresh)

1/2 tsp salt

1/2 tsp black pepper

Preheat oven to 350 degrees. Tear off four 12-in pieces of aluminum foil.

In a large bowl, combine all ingredients unil mixed and coated.

 

Spread about 1 1/2 cups of veggie mixture in a fairly even layer near one end of each piece of foil.

Fold foil over to create form packets; fold edges in to form a tight seal.

Lay packets on baking sheet and bake in preheated oven for 40 to 45 minutes or until potatoes are tender. Weight Watchers suggests grilling them for 20 to 25 minutes, turning a few times throughout. It was raining so I used my noggin and improvised by baking. They were tasty and deliciously steamed.

 Enjoy,

Marie

Mama's Best-Ever Baked Beans



"I'll tell the family's secret recipe!"

I promise I am not telling a lie when I say that my mama's baked beans recipe is the best you'll ever put in your mouth. If you don't believe me, ask B; he won't waste a minute to second that notion. It's super easy, too. I find myself making it time and time again, especially during the summer months to take to a cookout or when we get a craving for hot dogs (which isn't too seldom). The fact of the matter is baked beans can be made a hundred different ways but with this recipe you'll have a delicious side dish prepared in no time that will leave everyone fat, full, and happy, and requesting the recipe. Duke may not tell his family's secret recipe but we aren't selfish people. So, in the words of Duke:  "Roll that beautiful bean footage."

Nan's Baked Beans
Ingredients:
2 (28 oz) cans of Bush's Best Original Baked Beans (or adjust can size to number of servings needed)
bacon, uncooked
1/2 Vidalia onion, cut into thin strips
ketchup
mustard
brown sugar

Directions:
Preheat oven to 350 degrees. Grease 9x13" casserole dish. Drain most of the juice from the beans and remove pieces of fat. Pour one can of beans into casserole dish and spread evenly. Squirt mustard and ketchup over beans (there's no measurements so I just make circles or loops covering the beans). Use a spatula or back of a spoon to spread/combine mustard and ketchup evenly. Add slices of onions.

Next, get a hand full of brown sugar and crumble with fingers over onions. Again, there's no measurement but if I had to guess how much I used I would say 1/3 cup or a little more. I like them sweet! Now it's time add the next can of beans. Pour contents of can #2 over onions. Repeat mustard and ketchup steps--don't forget to smooth out loops, or circles, or whatever you're calling them with a spatula or back of a spoon. No onions for this layer but do sprinkle with more brown sugar. Lay bacon slices on top.

Place in preheated oven and cook for approximately 45 minutes, or when beans are hot and bubbly.

Enjoy!
Marie

Anniversary Tomato Pie

Wondering what to do with some of those home grown tomatoes you have on hand? I want to share a recipe for tomato pie I made last week and it was so good I made it again for church supper last night.

I've told you that my sister, Marcelle, was visiting last week. Before she came, I asked her to bring some recipes she had tried and some new ones we could cook while she was here. She brought them in a manilla envelope. When I pulled them out, my eyes fell on a page with a picture of a beautiful tomato pie on it. I looked closer. My eyes got large and a gasp escaped from my mouth. It was a page torn from the August issue of Southern Living magazine! Did you understand what I just said? Marcelle had TORN a page from the sainted Southern Living magazine! I could not believe it! I NEVER tear my magazines...it borders on sacrilege. Law, I was sure lightening was going to strike but it didn't, thank goodness.

This is what you need for the crust which you should make several hours ahead of time. It needs to chill in the fridge for 1 to 24 hours. The colder it is the easier it wil be to roll out and transfer to the pie plate.

I have to tell you about this bowl. It is one of a set of four Pyrex mixing bowls given to me by a co-worker as a wedding present. I have used them almost every day of my married life and I am almost afraid to talk about them for fear they will get broken...which will also break my heart. I'm sorry, I'm sentimental that way. Jane Revell, wherever you are, girl, I think of you everytime I mix something up in those bowls.

 

Mix the dry ingredients together then cut in the shortening with a pastry blender until the mixture resembles little "peas."

After adding sour cream, form the dough into a disc, wrap in plastic wrap and refrigerate from 1 to 24 hours.

Sometime later, when you are ready to get serious about finishing the pie, peel 4 medium tomatoes, slice them about 1/2 inch thick, and lay out on paper towels. Sprinkle with salt and let stand 30 minutes.

Okay,  I rolled the dough to a 13 inch circle on a well floured surface and I do mean well floured because the dough is tender and sticky and doesn't handle easily. I managed to get it in the pie plate and crimped up all pretty. And, yes, I know my rolling pin is missing a handle. It belonged to my grandmother, Nannie, and it works quite well with only one "arm." Well, I did say I am sentimental didn't I?

While the crust bakes for 10 to 12 minutes, pat the tomatoes dry with a paper towel. Remove crust from the oven and sprinkle Parmesan cheese over the bottom then layer on those beautiful tomato slices.

Put the topping on and spread to the edges of the crust. She's ready for the oven!

My oh my, isn't she lovely? Marcelle and I think this crust would make a great chicken pie, too.

Let me know what you think.

Tomato Pie

  from Southern Living Magazine, August 2011

4 medium tomatoes, peeled and slice into 1/2 inch slices

1/2 teaspoon salt

1/2 cup mayonnaise

3 green onions, chopped

2 tablespoons chopped fresh basil ( or 1 teaspoon dried basil)

1 cup shredded Parmesan cheese, divided

Place tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 minutes. Meanwhile, bake crust at 350F. for 10 to 12 minutes or until lightly browned. Remove from oven and sprinkle 1/4 cup of cheese over the bottom of crust. Pat tomato slices dry with paper towels and layer in the crust. Combine mayonnaise, green onions, basil, and remaining cheese. Spread over tomatoes. Bake at 350F 34 to 37 minutes. Let cool 5 minutes before serving.

Sour Cream Pastry

1 & 1/4 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shortening

1/2 cup sour cream

Stir together first 3 ingredients in a bowl. Cut shortening into flour mixture with a pastry blender until mixture resembles small peas. Add sour cream; stir with a fork until combined. Gently gather dough into a flat disc; wrap in plastic wrap, and chill 1 to 24 hours

So, why did I title the post "Anniversary Tomato Pie?' Because yesterday, August 24th, was mine and David's 36th wedding anniversary. He has blessed my life in too many ways to name here. Thankfully, he is not a picky eater. He has enjoyed my successes in the kitchen and endured my failures without complaint. Happy anniversary, baby, and you're still the one.

Happy cooking!

Nan