Tuesday, May 30, 2006
Things are heating up around the northern hemisphere lately. Yesterday it was over 90 here and they expect it will be just as warm today. Here in Pa we have some of the nastiest humidity ever. I know as kids we tend to be having so much fun that we overlook these things but I honestly don't recall humidity like we've had the past 15 or so years.
Anyway, I'm letting R,S,C fall by the wayside for the Summer and I plan on overloading you all with every no-cook and warm-weather recipe I have.
Today is stuffed tomatoes. I think Tomatoes are the food of the Gods.
I have too many stuffed tomato recipes so I'll only give a few of my favorites today.
BLT Stuffed Tomatoes
8 medium ripe tomatoes
1/2 pound sliced bacon
1/4 of 1 head of ice berg lettuce
1/2 c. shredded cheddar cheese
1/4 c. mayo or Miracle Whip
Slice tops off tomatoes-reserve tops.
Scoop out flesh and seeds from centers, reserving about
1/2 c. flesh. Rinse out tomato shells. Let dry upside
down on paper towel. Chop reserved tomato flesh.
Cook bacon until crisp. Drain and crumble.
Slice lettuce into fine shreds.
Mix in reserved chopped tomato flesh and remaining
ingredients. Mix well.
Place tomatoes upright on platter. Spoon filling into
tomatoes, mounding slightly. Replace tomato tops if
desired. Chill well before serving.
Salmon & Pasta Stuffed Tomatoes
1 c four color corkscrew macaroni
1 7 1/2 oz can of salmon-drained-flaked and skin & bones removed
1/2 c plain low fat yogurt
1/2 c shredded cucumber
1/4 c shredded carrot
2 T mayo
1/4 t dried dillweed
4 medium tomatoes
Cook the macaroni according to package directions. Drain and set aside.
Combine all but tomatoes and add salt and pepper to taste. Toss with
pasta. Cover and chill for 4 to 24 hours. Meanwhile, for tomato cups,
cut out 1/2" of the core from each tomato. Invert the tomatoes. For
each, cut from the top, but not quite through the stem, making 6
wedges. To serve, place the tomatoes on plates. Spread wedges slightly
apart, fill with salmon pasta mixture.
Italian Tuna Stuffed Tomatoes
1 can water packed tuna (6 1/2 oz)
1/4 c fat free Italian dressing
2 T chopped cucumber
2 T chopped green pepper
Combine tuna, cucumber, green pepper and dressing. Mix well and pack into hollowed
tomatoes. Serve immediately or chill for up to several hours before serving.
1 cup couscous
1 1/2 cups boiling water
Zest and juice of 1 lemon or 2 limes
1/4 cup of fresh mint leaves, sliced thinly or chopped
4 x ripe tomatoes, pulp removed and set aside
Salt and pepper
Put couscous in a medium sized bowl and cover with boiling water. Cover tightly with a piece of plastic wrap and let steam for about 10 minutes, or until couscous is tender. Toss with a fork and add lemon juice and zest, fresh mint, tomato pulp and salt and pepper to taste.
Spoon couscous mixture into hollowed out tomatoes and serve.
Mediterranean Orzo Salad Stuffed Tomatoes
8 large ripe tomatoes
2 (6 ounce) cans marinated artichoke hearts
¼ cup yellow bell pepper, small diced
1 red onion, halved and sliced very thinly
1 cup crumbled feta cheese
1 (2 ounce) can sliced black olives, drained
1 cup Italian olive salad, not drained
¼ cup chopped fresh parsley
1 tsp fresh oregano, chopped
salt and freshly ground black pepper to taste
Cut off about ½-inch from the top of each tomato. With a finger, scoop out the seed pockets and, over the sink, remove the seeds and juice. With a small, sharp knife, remove the inner pulp and discard or save for another use. Place the tomatoes upside down on a rack to drain.
Bring a large pot of lightly slated water to a rolling boil. Add pasta and cook for 8-10 minutes or until al dente. Peel cucumber, slice in half lengthwise, seed and slice each half. Drain orzo, run under cold water until completely cooled and place in a large bowl. Add artichoke hearts with liquid, cucumber, bell pepper, onion, feta, olives, olive salad, parsley, lemon juice, oregano and salt and pepper to taste. Scoop mixture into tomato shells and serve.
4 lg. ripe tomatoes, chilled
2 c. crabmeat
1 c. chopped celery
1/2 c. mayonnaise
1/4 c. Worcestershire
1/2 tsp. salt
1/8 tsp. pepper
Cut a slice from the top of each chilled tomato. Scoop out the center, leaving a thick shell. Cut each shell into four sections but not quite through. Dice the centers and combine with remaining ingredients. Spread out the tomato shells on lettuce-garnished salad plates. Fill with salad. 4 servings.
From Debra F. Weber,Your Guide to French Cuisine (about.com)
Tomatoes stuffed with goat cheese.
6 medium ripe Italian plum tomatoes, washed & dried
1 bunch scallions or chives, washed & dried; chopped to measure 2 Tablespoons
10-12 oz. fresh soft goat cheese
1/2 cup olive oil
freshly ground black pepper
Core the tomatoes and cut in half crosswise. Cut off a small slice from the rounded end of each half so that it will stand upright.
With a melon baller (or other small spoon) hollow out each half, discarding seeds and pulp.
Fill the halve with the cheese, mounding it slightly.
Garnish each with some of the chopped chives or scallions and drizzle with the olive oil. Season with pepper.