Michele's Kitchen Witchery
Do you have a recipe you want me to test? Submit it to me here.
White Bean, Tomato and Basil Pasta
This simple, delicious and healthy recipe comes from our
friends over at Fitness Magazine. In the October issue of
Fitness you can find a meal plan for 31 days of super
foods.

My entire family loved this recipe and with a minimal
amount of ingredients and time investment it's an
all-around winner!  In 10-minutes you can put a nutritious
hot meal on your dinner table. And, the leftovers make a
great cold, pasta salad for next day lunches.

Find the complete recipe here.
Ingredients ready to start cooking.
Family size serving with plenty of leftovers for
tomorrow's lunch.
The Publicity Hound's Tomato Pie
from the kitchen of my friend, Joan Stewart, The Publicity Hound

Tomato lovers this is for you! So, easy and so scrumptious!
Below is Joan's original recipe and my modifications are typed
in green. The photos show the way I made my pie.

Ingredients:
6-7 tomatoes, sliced, skin on or off
1/2 cup fresh basil
oregano
salt and pepper
onion powder
dill
1 cup mayo (1/2 cup low-fat sour cream + 1 Tbspn mayo)
1 cup sharp cheddar cheese (1 cup low fat cheddar cheese)
1 regular deep dish pie crust (whole wheat crust or no-crust)

Let pie crust defrost for 15 minutes. Prick bottom of crust and
bake for 10 minutes at 400F.

Remove crust from oven. If not using a crust, grease pie plate
with butter on the bottom and sides lightly.

Begin layering. Start with tomatoes. Then sprinkle on salt,
pepper, oregano and onion powder.

Then place a layer of basil leaves.

Continue layering (about 3 layers) and be sure to have
tomatoes on top.

Mix the shredded cheese with the mayo (or sour cream mix)
until it is well blended.

Spread this mixture on top of the pie evenly like an icing.

Sprinkle with dill.

Bake at 350F for 30 minutes until the top is a golden brown.

Remove from oven and allow to cool for 20-30 minutes before
eating.

NOTE:  If you are choosing the crustless option you will see that
the pie has excess liquid  when it is finished baking. Not a
problem.  Go ahead and carefully tilt the pie plate to the side
and drain the excess liquid into a bowl or down the drain.  I
enjoyed mine as a tasty tomato broth.

This pie can easily be reheated in the microwave for just 20
seconds per slice.

I encourage you to visit Joan's blog at:
http://www.publicityhound.net for her latest publicity tips!
Any business would benefit from her advice.
Brussel sprouts cut in half and being
basted with olive oil and herbs.
Golden brown Brussel sprouts ready to
be served.  Nature's potato chip? They
are addictive.
Brussel Sprouts:
They're not just for Thanksgiving Anymore

OK, this is a recipe I know most of you will shy away from just from
the name of the veggie being used.  However, you are doing
yourself a disservice and will be missing out on a very delicious
treat.  It's also simple to make and you'll find yourself eating these
little halves like potato chips.  During this weekend's test kitchen
session I made these Brussel sprouts first and there were hardly
any left for my husband (my critic) to try when he got home from
work.  I practically ate the entire bunch myself!  So, go ahead, don't
be shy.  Give this one a try.

Ingredients:
1 bunch of Brussel sprouts, cleaned, stems chopped off
1/4 cup olive oil
salt
pepper
paprika
garlic powder
basil, oregano, dill (whatever herbs you want to use)

1. Rinse sprouts and then blanche for 4 minutes in boiling water.
2. Stem and cut sprouts in half or in quarters.
3. Mix all herbs and spices into a small bowl with the olive oil.
4. Use a basting brush to mix well and then brush on sprouts.
5. Pop into a 350F oven for 14-16 minutes until the center of the
sprout feels tender when touched with a fork.  Should be golden
brown.
6. Place on a serving dish and enjoy.

Couldn't be simpler. Very nutritious. I particularly like the very
browned outer leaves.