TOMATO AND CHEDDAR PIE

Tomatoes are lining my window sill waiting to ripen. There are a few more on a cutting board ready for tomato sandwiches. Pasta Puttanesca is on the menu for the weekend. But today is all about Tomato Pie.

I just took my brand new August Bon Appetit out of its mailing wrapper, admiring the Blackberry and Lime Meringue Pie on the cover. All the while I was trying to figure out how I could work it into my daily choices of healthier foods—definitely a fruit source! This issue features pies of every sort. As I quickly thumbed through the magazine looking for the cover queen recipe my eyes locked on the picture of Tomato and Cheddar Pie. It wasn't nearly as pretty as the cover pie, which looked perfect and sported the elegance of Italian Meringue. No, the tomato pie picture looked sort of messy, slices were gone from the plate and I couldn't quite figure out the crust. Instantly, all thoughts of meringue and blackberries were fading and being replaced by my infatuation with tomato pie.

The recipe was on the next page and I liked the way it sounded—the crust was more like buttermilk biscuits rolled out like a pie crust. Tomatoes and two cheeses with a mayonnaise/dill sauce made up the filling. What could possibly be bad? Only one thing—a single slice had more calories than my entire dinner should contain.

I started reducing and substituting and produced a 'slimmer' pie that actually looked as tempting as its full figure counterpart. I'll probably never know if the original tastes that much better. Mine certainly satisfied my craving and far exceeded my expectations. I'll be using this recipe for brunches or company lunch for a long time to come!

Tomato and Cheddar Pie

(adapted from Bon Appetite August 2011 issue)

I changed a few things in the original recipe to make this a 'slimmer' pie: low-fat buttermilk and cheese, and only half the amount of mayonnaise filling. I don't think these changes harmed the results. I would also suggest trying a mozzarella/basil version, or adding bacon or pancetta. The possibilities are endless!

This is a sticky dough. I brought it together and briefly kneaded it while still in the bowl, then wrapped the dough in plastic wrap and refrigerated for an hour. When I was ready to roll the dough, I greased my hands with olive oil and coated the dough ball. I only used about three-fourths of the dough, which also helped reduce calories.

Crust:

2 cups all-purpose flour

One and one-half teaspoons baking powder

One-half teaspoon baking soda

One-half teaspoon salt

6 T butter cut into small pieces and chilled

1 cup low-fat buttermilk

Filling:

2 lbs. Large ripe tomatoes, cored and cut into one-fourth inch slices—place slices on paper towels to drain excess moisture

Two and one-half cups grated low-fat cheddar

One-fourth cup grated Parmesan

1 green onion, chopped

One-fourth cup mayonnaise

1 T freshly chopped dill

One-half tablespoon apple cider vinegar

1 tsp. Sugar substitute

One-half tsp. Salt

One-fourth tsp. Pepper

One and one-half T cornmeal

For crust:

Whisk first 4 ingredients in a medium bowl. Using fingertips, rub in butter until coarse meal forms and some small lumps remain. Stir in buttermilk and knead gently with your hands until dough forms. Wrap in plastic wrap and chill for one hour.

For Filling:

Preheat oven to 425°.

Use only three-fourths of the dough for the crust. Use the excess for individual tomato pie biscuits, or discard.

Roll out dough between 2 sheets of plastic wrap to an 11 inch round. Remove top layer of plastic wrap. Invert dough onto pie dish. Carefully peel off plastic wrap.

Toss both cheeses in a medium bowl until evenly mixed. Reserve one-fourth cup of cheese mixture. Whisk onion, mayo, dill, vinegar, sugar substitute, salt and pepper in small bowl.

Sprinkle cornmeal evenly over bottom of crust, then top with one-half cup cheese mixture. Arrange one-third of the tomatoes over cheese, overlapping as needed. Spread half the mayo mixture over the tomatoes. Repeat layering with 1 cup of cheese mixture, half the remaining tomato slices and the remaining mayo mixture. Sprinkle remaining 1 cup cheese mixture over, then remaining tomato slices. Sprinkle with reserved one-fourth cup cheese mixture. Fold overhanging crust up and over the edges of tomato slices.

Bake pie until crust is golden and cheese is golden brown, 35-40 minutes (check crust halfway and tent with foil if it's getting too dark). Let pie cool before slicing. (Bon Appetit recommended resting 1-3 hours, but with less mayo mixture and using low-fat cheese, my pie was ready to slice by the time it had cooled.)

Quinoa and Kale

I've posted this recipe before. I like it so much that I want to be sure everyone has seen it. If you're not familiar with Quinoa (keen-wah), let me catch you up.

Quinoa is a complete protein source with high levels of B vitamins, manganese, magnesium and iron. While the texture makes you think of eating a grain, quinoa really is a seed. Mixed with a phytonutrient-rich leafy green, you can't find a recipe that is much healthier! Then you add scallions, a little goat cheese or feta, olive oil, fresh lemon juice and zest, and pine nuts and you have a recipe filled with loads of complimenting flavors.

This recipe originated on the food blog Mostly Foodstuffs, and I think it's genius--one pot, twenty minutes total time, couldn't be easier or healthier, and it's really delicious!

I have substituted spinach and broccoli when kale isn't available, and it's equally as delicious and healthy.

Try it just once. I believe you'll enjoy it again and again!

Quinoa and Kale

(4 large servings, 7 Points Plus each)

1 cup quinoa

1 lemon, zested and juiced

1 bunch kale, washed and chopped into 1" lengths

2 scallions, chopped

1 tablespoon olive oil

3 tablespoons toasted pine nuts

1/4 cup crumbled goat cheese or feta cheese (for this Points Plus value, I used fat free feta)

salt and pepper

Bring 2 cups of salted water to a boil in a pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, olive oil, pine nuts, and cheese.

Check the quinoa and kale when the cooking time has completed -- the water should be absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.

Salmon Cakes

Salmon Cakes

2 servings of two salmon cakes each

(6 Points Plus per serving)

8 oz. fresh salmon, roughly chopped

1 celery stalk, roughly chopped

2 scallions, roughly chopped

~1 inch ginger root, peeled and roughly chopped

One-fourth cup fresh cilantro leaves, roughly chopped

Zest from one lime

2 tsp. Nature's Seasons by Morton, or similar seasoning blend

1 egg

1 heaping tsp. Wasabi Sauce (I use Atlantic brand) or other wasabi product

One-half cup Panko Lemon Pepper flavored Crispy Bread Crumbs

1 T extra virgin olive oil

Lime wedges

Add salmon to food processor and pulse to chop. Add the next 8 ingredients and pulse until combined. Don't over-pulse. You want to be able to see the different elements.

Remove blade and add Panko, stirring to thoroughly combine.

Divide mixture into four equal parts. They will be very moist, so remove from food processor with a large spoon and add directly to hot pan.

Place nonstick skillet over medium-high heat and add olive oil. When pan is hot, add salmon cakes. Cook for about 4 minutes per side without disturbing until ready to turn. Cakes should be nicely browned and firm before turning.

Serve with a wedge of lime.

OR

Salmon Cakes with Dill Tzaziki Sauce

2 small cans wild Atlantic salmon, skinless and boneless

3 small scallions, chopped

One-half small can water-chestnuts, drained and diced or chopped celery

One-fourth tsp. pepper

One-half tsp. salt

1 T dried dill

1 T dried parsley

1 tsp. lemon zest

1 T lemon juice

One-third cup mayonnaise

1 egg, beaten

One and one-half cups saltine cracker crumbs

1 T extra virgin olive oil

Tzaziki Sauce*

Drain salmon well. Gently mix salmon, scallions, and water-chestnuts. Add pepper, salt, dill and parsley. Combine lemon zest and juice, mayonnaise and egg. Fold egg mixture into salmon mixture. Finally, add cracker crumbs and stir together with a fork. Form into eight patties.

Add olive oil to nonstick skillet over medium heat. When olive oil is hot, add patties. Cook on each side for four to five minutes, until browned and cooked through.

Serve with Tzaziki Sauce.

*Tzaziki Sauce

1 cup low fat Greek yogurt, drained

2 tsp. lemon juice

1 tsp. extra virgin olive oil

1 garlic clove, minced (or 1 tsp. garlic powder)

1 T dried dill

Salt and pepper to taste

Dash cayenne

One-half cucumber, peeled and seeded, grated and drained (optional)

Mix all ingredients. Refrigerate until ready to use.

Peanut Butter Banana Pie

This has to be the best really easy summer dessert in my collection of recipes. If you know of one that's as easy and is actually better, please let me know. Remember, I have a special affinity for anything 'banana'. I don't think anyone would complain if you added coconut to the bananas and garnished with coconut instead of peanuts and M&M's. I was catering to the younger crowd with this one.
Just a few hours in the freezer and you're ready to serve. Plus, it makes two pies--one for today, and another for tomorrow or to share with a friend.

As you can see, the ingredients are basic and there's nothing to cook. This would be a good recipe for the young aspiring chefs in your family. They could even do it themselves.

(For my Point Counting Friends, use Splenda Brown Sugar, reduced fat and fat free products and skip the garnish!)

Peanut Butter and Banana Pie

(makes 2 pies)

2 pre-made chocolate cookie crumb pie shells (I used Keebler's Ready Made Chocolate)

One and one-half cups brown sugar

8 oz. Cream cheese

1 cup good peanut butter (you chose, smooth or crunchy)

1 tsp. vanilla

1 large container (12oz.) cool whip

3 bananas

Prepared chocolate syrup (I used Reese's Shell syrup)

Extra cool whip, chopped peanuts, and M & M's for garnish, optional

Beat brown sugar, cream cheese, peanut butter and vanilla until well combined. Beat in half the cool whip, then fold in the remaining cool whip. (Don't forget to lick the beaters!)

Slice bananas, and divide equally between pie shells, covering the bottoms.

Pour peanut butter mixture over bananas. (Share licking the bowl!)

Cover and freeze.

Remove from freezer and let sit at room temperature for 15 minutes before slicing and serving. This is an important step!

Serve with extra cool whip, chopped peanuts, M & M's and chocolate syrup as garnish (optional).

ENJOY!!

Summer Supper

Grilled Flank Steak with Peppers and Onions

Tex-Mex Couscous

It was bound to happen sooner or later. There was an intervention in the making.

For our family, summer means lots of water fun (requiring a bathing suit) and forcing a reality check resulting from a winter of over indulgence and hardy eating. I don't know which is worse, trying to fit into last years Esther Williams one piece skirt type bathing dress or shopping for a new one.

All the good intentions in the world haven't controlled my appetite, so my family intervened. Weight Watchers, Annelle. You're going to Weight Watchers. I'm already a lifetime member. And I've used the program several times in the last 30 years to whip myself back in shape, but things have been so crazy lately, I couldn't imagine making it work, again. Never underestimate the power of a determined family.

Long story short, most of the recipes for the next few months will be a little lighter, a lot fresher and perfect for this hot summer weather. I say 'most' because there will be indulgences. My goal is to make the indulgences worth their weight.

I do know that the Weight Watchers plan is a way of eating that can easily translate to the rest of the family. It's healthy, varied and satisfying. It you've looked at the new USDA Food Plate (http://www.choosemyplate.gov/), you'll notice an uncanny similarity. The only difference between a good healthy diet and the Weight Watchers diet is a firm grip on portion control.

Yes, the secret is still healthy eating with portion control, moderate exercise, and a respectable amount of water. I should have it tattooed on my arm.

Grilled Flank Steak with Onions and Peppers

(6 servings)

One and one-half lbs. Flank steak

4 T Worcestershire sauce

2 T extra virgin olive oil

1 tsp. Salt

1 tsp. Cumin

2 tsp. Stubbs Chili-lime rub (or your favorite Tex-Mex seasoning)

Add Worcestershire sauce, oil, salt, cumin and seasoning to zip lock bag and swish to combine. Add flank steak and refrigerate for several hours.

Grill over medium coals for about 5-6 minutes per side, for medium rare. Remove meat to platter, cover with foil and set aside to rest.

2 tsp. Extra virgin olive oil

1 red pepper, thinly sliced

1 sweet onion, thinly sliced

2 garlic cloves, minced

1 (10 oz.) can Rotel Diced Tomatoes and Chilies (I recommend 'mild')

One-half tsp. Salt

1 tsp. Stubbs Chile-lime Spice Rub (or your favorite Tex-Mex seasoning)

One-half tsp. Chipotle Chile Pepper (or just plan Chili powder)

Add olive oil to pan over medium heat. Add peppers and onions and cook, stirring occasionally, until becoming tender. Then add garlic and cook for another couple of minutes. Finally add the can of diced tomatoes and chiles and seasoning, turn the heat down and let simmer until most of the liquid is gone.

Slice the flank steak thinly across the grain of the meat. Add to cooked vegetables.

Serve with tortillas and cheese.

Tex-Mex Couscous Salad

This is a slightly modified Weight Watchers recipe. I'll guarantee you'll prepare it again and again!

(6 servings)

three-fourths cup Original Plain Couscous, prepared as directed on box, fluffed, and cooled to room temperature

1 cup chopped tomatoes that have been seeded

1 cup peeled, chopped English cucumber

2 scallions, diced

one-third cup chopped fresh cilantro

Juice of one lime

2 tsp. extra virgin olive oil

three-fourths tsp. Salt

One-half tsp. Cumin

1 avocado, diced

When couscous is cool, add tomatoes, cucumbers, scallions, and cilantro and toss to mix. Add lime juice, olive oil, salt and cumin and toss again. Refrigerate until ready to serve. Dice avocado and add to salad just before serving.

Pecan Encrusted Grouper

Our family has been enjoying summer vacations on the North Carolina coast since our now grown children were babies. Over the years we developed a routine of spending one day during the vacation in Beaufort, North Carolina, a little fishing village founded in 1709. Our favorite pass-time was sitting on the dock watching the boats come and go. It's such a peaceful place, but for the energetic there's plenty more to do!

The Beaufort Mariner's Museum recently opened a new exhibit featuring the Queen Anne's Revenge—Black Beard's Pirate Ship which came to its final resting place at the bottom of the ocean just off the Beaufort coast. Pirate lore is a big part of the mystique of Beaufort. If you don't believe it, take the evening Ghost Tour.

An old English double decker bus gives daily tours of the beautiful old homes, gardens, churches and cemeteries which are part of the Beaufort Historical Society. The tour ends at a small village area that has been restored to give visitors an idea of life in the seaside town during the 1700's.

There is boat building at the Watercraft Center. Wild horses graze on Shackleford Banks and Carrot Island which is only a few hundred yards across the waterway from the dock. Water taxis travel back and forth to Cape Lookout Light House just on the other side of Shackleford Banks.

There's also wonderful food. Each little restaurant has it's own specialty—oysters from Sharpies, crab cakes from Still Water, shrimp salad from Spouters, lemon meringue pie from Clawsons, Tuna Napoleon from Beaufort Grocery, Caesar Salad and a variety of small plates from Aqua, just to name a few of the culinary temptations you'll find.

I couldn't resist trying to recreate some of our family favorites. Grouper is a fish we often order, and this is how I like to dish it up at home. Thanks to Chef Charles Park from Beaufort Grocery for teaching me the basics! Hope you enjoy!

Pecan Encrusted Grouper with Browned Butter Sauce

4 Grouper filets (~6oz/each and ~one and one-half inches thick)

(You can certainly use another mild fish, even tilapia, but you will have to adjust the cooking time according to the thickness. )

Coarse salt and freshly ground pepper

Olive oil

6 T butter, divided

one-half cup small pecan pieces (I pulsed pecan halves in a food processor several times)

12 grape tomatoes, halved

2 tsp. Grey Poupon mustard

Preheat oven to 400°.

Gently dry fish with a paper towel, then add a small amount of olive oil lightly coating each piece. Salt and pepper both sides of fish.

Heat one tablespoon of olive oil and two tablespoons of butter in an oven proof skillet over medium heat.

Pour pecans into a shallow dish and coat each piece of fish, pressing the fish into the pecans so they will adhere.

Place coated fish pieces into heated pan and cook for 4-5 minutes, until underside is browning. Turn fish and place pan in preheated oven for 10-15 minutes until fish flakes easily with a fork.

Meanwhile, add remaining butter to small pan over medium-high heat. Add tomatoes stirring occasionally. Cook until butter begins to foam. Remove from heat when it begins to brown and stir in the mustard. Set sauce aside.

Serve fish over rice with sauteed spinach. Top with browned butter sauce.

(I added a few tender asparagus tips to the sauce.)

Fresh Fruit Tarts

And now, a dessert thrown in for good measure. These tarts are of the 'almost homemade' persuasion, and very similar to the Coconut Cream Tarts I made last spring. I only exchanged toasted coconut for fresh fruit. These little sweet bites would make a colorful dessert for July 4th. Eating one won't ruin your diet, if you can really eat only one!

Fresh Fruit Tarts

1 pkg. (24) refrigerated cookie dough

1 small pkg. Instant vanilla pudding mix

One and one-half cups whipping cream

One-half cup half and half

1 T almond flavoring

Strawberries capped and sliced vertically

Blueberries

Prepared whipping cream

Preheat oven to 350°.

Spray muffin tins with Pam

Sprinkle flour over counter. Roll each cookie (keep cookie dough very cold) into thin round and place in muffin tin. (You can also flour your hands, and pat each dough piece between palms into rounds.)

Bake for 16 minutes, or until beginning to turn golden.

Leave in muffin tin for a couple of minutes, until firmly set, then remove to wire rack and cool.

Combine pudding mix, whipping cream, half and half, and almond flavoring until well combined and thickened. Place in refrigerator until ready to assemble.

Cover the bottom of each cookie tart with about two teaspoons of pudding.

Fill the center of each tart with blueberries, and add three strawberry slices around outside edge.

Add a dollop (or squirt) of whipped cream and top with one blueberry.

Refrigerate until ready to serve.