In my day, there were cooks who refused to use the Cuisinart to slice onions. They said it ruined the flavor. I remember inventing this recipe to avoid that restriction.
Once you have the basic recipe down you can vary it a lot. Try adding spinach, garlic, cauliflower or summer squash. The only thing I've tried that didn't work well was potatoes.
Bring to a boil:
1 huge can (1 gal?) whole tomatoes
1 huge can tomato sauce
~16 c. water
Use a food processor to slice:
3-4 carrots
1 bunch celery
Add to soup.
Use a food processor to mutilate:
2 huge onions (~3c)
Chop and add:
1 small head broccoli
3 green peppers
Add:
1 1/2 c. red wine
salt and pepper to taste
Serve when the carrots and broccoli are cooked (tender).
Posted by mathhobbit
Showing posts with label tomatoes. Show all posts
Showing posts with label tomatoes. Show all posts
Monday, November 24, 2008
Friday, November 21, 2008
wild rice stuffed tomatoes
2 cups amaranth
2 cups black wild rice
5 cups brown rice
medium or large tomatoes, about 1 per person
fresh herbs: tarragon, sage, thyme, rosemary
salt and pepper
3 tablespoons Earth Balance (or butter, or some other margarine)
whole green lettuce leaves
Fromage Blanc
To cook the amaranth: mix the dry grain with 6 cups of water. Bring the mix to a boil, then turn down the heat and simmer for 25 minutes. To cook the black wild rice: mix the rice with 4 cups of water. Bring the mix to a boil, then turn down the heat and simmer for 50 minutes. To cook the brown rice: use the large rice cooker, and mix the rice with 12 cups of water. The rice cooker takes care of the timing. When all the grains are cooked, mix them together, add the Earth Balance and salt and pepper. Chop the tarragon, sage, thyme and rosemary and mix them in.
Next you have to scoop out the "guts" of the tomatoes. Cut each tomato in half and scoop out the inside with a spoon. Fill each tomato with some rice. If you have extra rice, make a nice bed in a baking dish and nestle the tomatoes on top. If you don't have extra rice, just put the tomatoes in a baking dish. Put them in the oven at 350 F for "a while" - basically, until the tomatoes look tasty to you.
Serve the rice and tomatoes on a large leaf of lettuce and, optionally, add a dollop of fromage blanc on top. (Two 8-ounce containers of fromage blanc should do it.)
2 cups black wild rice
5 cups brown rice
medium or large tomatoes, about 1 per person
fresh herbs: tarragon, sage, thyme, rosemary
salt and pepper
3 tablespoons Earth Balance (or butter, or some other margarine)
whole green lettuce leaves
Fromage Blanc
To cook the amaranth: mix the dry grain with 6 cups of water. Bring the mix to a boil, then turn down the heat and simmer for 25 minutes. To cook the black wild rice: mix the rice with 4 cups of water. Bring the mix to a boil, then turn down the heat and simmer for 50 minutes. To cook the brown rice: use the large rice cooker, and mix the rice with 12 cups of water. The rice cooker takes care of the timing. When all the grains are cooked, mix them together, add the Earth Balance and salt and pepper. Chop the tarragon, sage, thyme and rosemary and mix them in.
Next you have to scoop out the "guts" of the tomatoes. Cut each tomato in half and scoop out the inside with a spoon. Fill each tomato with some rice. If you have extra rice, make a nice bed in a baking dish and nestle the tomatoes on top. If you don't have extra rice, just put the tomatoes in a baking dish. Put them in the oven at 350 F for "a while" - basically, until the tomatoes look tasty to you.
Serve the rice and tomatoes on a large leaf of lettuce and, optionally, add a dollop of fromage blanc on top. (Two 8-ounce containers of fromage blanc should do it.)
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