Zucchini Onion Pie

IMG_2701Summertime vegetables are best when cooked simply. Even though I prefer not to heat up the kitchen with baking, this veggie pie is a great one dish meal, delicious with a crisp salad for supper.  I like adding some color with slices of red pepper from our garden.

Zucchini Onion Pie

3 eggs

1 cup flaked or grated parmesan cheese

1 cup cooking oil

2 garlic cloves, minced

1/2 teaspoon sea salt

1/4 teaspoon ground black pepper

3 cups thinly sliced zuchinni

1 small onion, chopped

1 cup biscuit mix ( I used Cheddar Bay biscuit mix and loved it)

In a large bowl, whisk the first seven ingredients. Stir in the zucchini, baking mix and onion. Pour into a greased 9-in. deep-dish pie plate. Bake at 350° for 25-35 minutes or until lightly browned.Yield: 6 servings.

Southwestern Meatloaf

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We enjoyed a new twist on traditional meat loaf this week.  I have made meat loaf like Mother did (ground beef, tomato sauce, cracker crumbs, eggs, onion, and green pepper) as well as substituting bread crumbs or oatmeal  for the filler and different seasonings, but this spicy version is a keeper. Crushed tortilla chips and salsa make it a super quick and easy. I liked serving it with fresh roasted corn, black beans, and a garden salad.

IMG_2706Southwestern Meat Loaf

1/2 cup crushed tortilla chips

1/2 teaspoon cumin

2 crushed and minced garlic cloves

1/4 teaspoon ground black pepper

1/2 teaspoon sea salt

3/4 cup peach salsa (or salsa of your choice)

1 pound lean ground beef

1 cup cup grated cheddar cheese

2 Tablespoons spicy ketchup

1 Tablespoon fresh lime juice

Heat oven to 350. Spray a loaf pan with cooking spray, crush tortilla chips in sandwich bag, add to mixing bowl. Add salt, pepper, cumin,garlic and salsa and stir to combine. Let the mixture sit for about 10 minutes.  Add ground beef and cheese.  Mix well, shape into an oval, place in loaf pan, and bake for 50 minutes.  Mix ketchup and lime juice and spread over top of meat loaf, then return to oven for another 10 minutes.

I used some tasty peach salsa but you can use any salsa, preferably a chunky one. Turn up the heat by trying Chipotle or Habanero Salsa!

Eetch

IMG_2552Eetch (pronounced Yeetch) is a traditional Armenian side dish made from Bulgar wheat. It is similar to tabbouleh but much thicker and grainier, and not as tart. Its color is derived from tomato paste and tomato sauce. It is a great way to use summer vegetables, another take on salads, and you can add as much spice as you wish.  I think the next batch I make I will omit cayenne pepper, but add some chopped jalapeno!  OK, I know that is not traditional, but we could call that Texas Eetch!

Eetch – Armenian Bulgur Salad

1 medium onion, chopped

1 green pepper, chopped

1/2 cup olive oil

1 Tablespoon tomato paste ( I buy tubes of tomato paste rather than cans, so easy to use small amounts)

1 8 oz. can tomato sauce

1/2 teaspoon sea salt

1 cup water (just measure by rinsing the tomato sauce can)

1 1/2 cups Bulgar

chopped parsley

juice of 1 lemon or more to taste, optional

a pinch of cayenne pepper ( to taste, and optional)

Heat olive oil in large sauce pan. Add onion, green pepper, 1 T tomato paste and salt, Cook over medium heat about 30 minutes, stirring occasionally.  Add tomato sauce, water, and when back to boiling, stir in bulgur, mixing well.  Cover, remove from heat and   let stand.  Fluff and stir in parsley plus lemon juice and cayenne if using.  Serve warm, at room temperature, or cold.   This is beautiful served on a Romaine lettuce leaf with a sprinkle of chopped fresh tonatoes and green onions, but also works well as a side dish or  a stuffing for peppers.

Mary Ann’s Tuna Salad

IMG_2517 Sometimes I forget that something I have made and eaten for as long as I can remember is considered a “family favorite” recipe. I think that is why no one ever wrote down Grandma Terrell’s tea cake or cornbread recipe, or Daddy’s recipe for homemade rolls.They were made so often that they were learned by heart and hands but now, generations later, the recipes would be treasured, knowing that we were doing it just like they did..

Tuna salad is like that for me. When I was a little girl, I loved our famiy’s tuna sandwiches. They were a staple when teenage friends gathered at our house.  I still make it just like Mother did with 2 slight alterations:  I use white albacore tuna packed in water, not the Chicken of the Sea packed in oil that Mother always used, and I use a lighter version of mayonnaise. Neither of these products was available all those years ago!  I have eaten many variations of tuna salad in different places. I know I can add onions if I want, or chopped pecans. Or celery and fresh dill. I know it does not have to have boiled eggs and apples. But as a family favorite, here is the way I make it.

Mary Ann’s Tuna Salad

2/ 7 oz. can’s white albacore tuna packed in water.  (Costco’s version is very good.)

2 boiled eggs, peeled and chopped

1 large apple, peeled and chopped

1/3 cup dill relish, or 1/3 cup whole pickles, chopped fine

1/2 cup Mayonnaise  (I prefer Hellman’s Mayo with Olive oil)

Drain tuna and add to bowl along with eggs, apple, relish and mayonnaise.

Season with salt and pepper if desired.  Mix and spread on bread slices or served on a lettuce cup.

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