Tomato Pie

One of our family Thanksgiving staples is tomato pie.  I got this recipe from my super-amazing mother-in-law (who also happens to be a fantastic cook), which I think is a variation of a Southern Living classic. I'm not 100% sure, but want to make sure credit is given where it's due!  :)

We've discovered this is a perfect side for Thanksgiving (it goes SO well with the turkey/gravy/mashed potato combo), but is even better when you've just pulled the tomatoes off the vine in a garden!

Ingredients

1 (9") deep dish pie shell (unbaked)
5 large tomatoes
3/4 cup mayo
1 1/4 cup grated cheddar cheese
Salt
Pepper
Basil (dried)
Garlic powder


Directions

Bake pie shell 10 minutes at 375 degrees.  Remove from oven and slice tomatoes.

Take your fingers and remove seeds from tomato slices.  (This helps the pie from becoming watery.)  Layer tomatoes in shell, sprinkling each layer with salt, pepper, basil, and garlic powder.

Combine mayo and cheese.

Spread mixture on top of tomatoes.

Bake at 350 for 35 minutes or until top browns.  Let pie stand for at least 5 minutes before serving.

You'll love it!

Sweet Curried Veggies with Rice

Happy Meatless Monday!  In honor of the unofficial weekly holiday, I decided to share one of our favorite vegetarian recipes - Sweet Curried Veggies with Rice!

If you're not so sure you can do without meat, just throw in some chicken and you can still enjoy it while remaining a carnivore.  This recipe makes 4 whopping big servings (about 6 cups total).

Ingredients

1 large yellow pepper

1 large onion

24 ounce bag baby red potatoes

2 cups baby carrots

1 cup Yellow Curry Sauce (I prefer Trader Joe's Thai Yellow Curry Sauce)

1/2 cup water

Olive Oil

Garlic powder

Basil

Salt

Rice

Directions

Cut onion & pepper into strips and saute in olive oil, salt, garlic powder, and basil until onions are barely translucent.

Quarter potatoes, and half baby carrots.

Add all your veggies to a pot and season with additional garlic, basil.  Add 1 cup curry sauce and 1/2 cup water and cook on low for 25-30 minutes or until potatoes are fork tender.

If you decided to add chicken, you'll probably need to add an additional 1/2 cup curry sauce & 1/4 cup water.

Serve over rice!

SO good - you'll love it!  What's your favorite vegetarian recipe?

Also, an update from Saturday's blog about the bird that flew into our house.  Last night, as I was coming inside from taking Toby out, he tried to come in again!  I bent down to take Toby's collar off, and BAM - he flew into the door above me three times.  We may have to start taking Toby out the back door until this crazy bird simmers down.