Thursday, October 14, 2010

Southern Tomato Pie

{photo above is pre-cooked}.

1 refrigerated pie crust
1 cup mayo
2 cups cheddar cheese, shredded
1/4 tsp black pepper
1/4 cup sliced scallions
8 to 10 medium plum tomatoes or roma tomatoes

heat oven to 350, place one oven rack on the very bottom shelf of oven.

line a 9 inch pie pan with the crust and crimp the edges with a fork. prick bottom and sides of dough with a fork.

bake 10 to 12 minutes until crust looks slightly puffed and dry.

meanwhile in a bowl mix mayo, 1 1/4 cups of cheese and the black pepper.

sprinkle bottom of partially baked crust with 1/2 cup of the remaining cheese.
top with a layer of tomatoes.
sprinkle with scallions.
spoon some of the mayo mixture on next in dollops, you don't need to spread it, just drop it in clumps.
do another layer of the above tomatoes, scallions, and mayo mixture.
(recipe calls for several layers. we only did 2).

sprinkle top with cheese.

bake 30 to 35 minutes until the crust is golden and juices are bubbling.
cool at least 10 minutes before cutting.

(good with a side salad).

Pumpkin Oatmeal

I'm pretty excited to try this tonight. You cook it on low heat in the crock pot overnight!

-1/4 tsp freshly ground nutmeg
-1/2 tsp kosher salt
-1 tsp cinnamon
-1/2 c honey
-1 1/2 c steel-cut oats
-3 c raw pumpkin, cut into cubes (use sugar or pie pumpkin)
-6 c water

Combine all the ingredients in a crock pot. Cover and cook on low heat for 8 hours. Enjoy!


I re-made this last night (11/1) using an additional 1/2 cup of brown sugar, and I shredded the pumpkin with a food processor instead of cutting it into cubes. MUCH BETTER this way!