Tag Archives: tomatoes

Quinoa, Corn and Edamame Salad

31 Aug

quinoa corn edamameI’ve really wanted to make something with quinoa for quite some time now, and I finally did. I adapted this quinoa, corn and edamame salad to make it more appetizing to me (lose the peppers and add tomatoes!).

  • 2 cups frozen, shelled edamame
  • 1 cup frozen corn
  • 1 cup cooked, cooled quinoa
  • 1 green onions, sliced
  • 1 medium tomato, diced
  • 2 tablespoons fresh minced cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 tablespoon lemon juice (yes, both)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried thyme
  • 1/8 teaspoon black pepper
  • dash cayenne

Boil and then cool the edamame and corn.

In a big bowl combine edamame, corn, quinoa, green onion, tomato and cilantro.

In a small bowl, whisk together the rest of the ingredients. Drizzle over salad and toss.

You can eat it right away or cover and chill. Mine kept for a few days. It’s really good and extremely healthy — packed with low fat protein!

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Tomato Pie

23 Jul

I love tomatoes. They may be my favorite food. One time a doctor told me I may have to avoid acidic foods like tomatoes and I almost started crying. Turns out I didn’t need to after all, thank goodness!

This time of summer usually brings a bumper of the fruit so I opted to make a tomato pie. I’ve made them in the past but I wanted to try out a new recipe. This year I tried Paula Deen’s version and it did not disappoint.

  • 4 tomatoes (or 3 if you’re down South; we grow ’em big)
  • 10 or 12 fresh basil leaves, chopped
  • 1/2 cup sliced green onions
  • 1 cup of grated mozerella
  • 3/4 to 1 cup of grated cheddar
  • about 1/4 cup of grated Parmesan
  • 3/4 cup of mayo (I’m not a big mayo fan which is why I didn’t use a whole cup)
  • salt and pepper
  • 1 deep dish pie crust

Preheat the oven to 350 degrees.

Slice the tomatoes and place in colander in sink. Sprinkle with salt and allow them to drain about 10 minutes. After that, I still had pat down the maters with paper towels to sop up some more juice. This is to help keep the pie from being so runny.

Layer the tomatoes, basil and green onions in the pie crust. Sprinkle with salt and pepper.

In a bowl, combine mayo and cheeses. Spread the mixture on top of the tomatoes.

Bake for 30 minutes. I put the broil on for just about 5 minutes to get my crust darker.

Slice and serve warm.