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Related Recipes
Sicilian Stuffed Tomatoes
4 large ripe, Roma tomatoes
½ cup finely chopped red onion
2 tsp minced garlic
¼ cup olive oil
2 cups fresh breadcrumbs (substitute with cooked rice if gluten free)
1 cup grated pecorino cheese
½ cup ricotta cheese
3 tsp fresh Oregano
2 tsp fresh Basil
2 tsp fresh Parsley
1 tbsp. capers, rinsed and chopped
2 anchovy fillets, chopped (optional)
3 tbsp currents, soaked
3 tbsp toasted pine nuts
¼ cup black olives, pitted and chopped
1/8 tsp freshly grated nutmeg
Salt and pepper, to taste
Directions:
Step 1
Slice the tops off the tomatoes and scoop out the pulp and seeds. Turn the tomatoes upside down on paper towels to drain and reserve the tops.
Step 2
Meanwhile, sauté the onion and Garlic in the olive oil until golden, about 7 minutes, add in the anchovies and continue cooking until anchovies have slightly dissolved into the oil. Stir in the Oregano and Basil. Remove the onion mix from the heat and add in the breadcrumbs, Parsley, capers, currents, pine nuts, olives, nutmeg, pecorino cheese, ricotta cheese, salt, and pepper to taste. Mix thoroughly.
Step 3
Preheat the oven to 350 degrees.
Stuff the tomatoes loosely with the breadcrumb mixture. Bake for 35 minutes and serve hot drizzled with olive oil.
Pesto Trapanese
1-pound cherry tomatoes (about 3 cups)
15 large basil leaves
2 cloves garlic, crushed and peeled
1/2-cup whole almonds, lightly toasted
1/2 teaspoon crushed red pepper, or to taste
1/2 teaspoon kosher salt, or to taste, plus more for the pasta water
1/2-cup extra-virgin olive oil, plus more for drizzling
1-pound spaghetti, fettuccine, bucatini or other "ribbon-style" pasta
3/4 cup pecorino, parmigiano-reggiano, caciocavallo or grana padano, freshly grated
In a food processor, combine 2 tablespoons olive oil, tomatoes, garlic, basil, almonds, and red pepper flakes. Pulse the machine 10 or 12 times. The resulting pesto should be a consistent texture, quite grainy but not too chunky and not too wet.
Scrape the pesto in a serving bowl and stir, adding the remaining olive oil a little at a time. You may not need all of the olive oil depending on your tomatoes. Once the desired consistency is achieved add the grated cheese. Season to taste with salt and pepper. Set the sauce aside so that the flavors will have a chance to meld.
In the meantime, bring 6 quarts water to a rolling boil and add 2 additional tablespoons salt. Add the pasta and cook according to the package direction, until cooked, but still al dente. Drain well. Add the pasta to the pesto filled serving bowl and toss to combine. You may garnish with additional cheese and olive oil after the pasta has been plated.
Creole Stuffed Peppers
Ingredients:
3 large green bell peppers, seeded and halved lengthwise
3 tomatoes, peeled and coarsely chopped
6 slices bacon
1 teaspoon onion, chopped
1 cup cooked rice
1 teaspoon salt
1/8 teaspoon pepper
1/2 to 3/4 cup hot water
Directions:
Cut bacon into quarters, reserving 6 pieces to top the peppers. Fry remaining bacon with onion until crispy; add tomatoes to the mixture. Add the rice, salt, and pepper; blend well. Spoon mixture into pepper halves, topping each with the remaining 1/4 bacon slice. Place in a baking dish; add water to the dish, and cover. Bake 15 minutes in a 350 degree oven.
Serves 6.
New Orleans Braised Onions
INGREDIENTS: 3 large onions
6 whole cloves
1/2 teaspoon salt
1/2 teaspoon cracked black peppercorns
1 pinch ground thyme
1 orange, Grated zest and juice only
1/2 cup condensed beef broth, undiluted
Finely chopped fresh parsley, optional
hot pepper sauce, optional
Directions:
Stud onions with cloves. Place in slow cooker stoneware and sprinkle with salt, peppercorns, thyme and orange zest. Pour orange juice and beef broth over onions, cover and cook on Low for 8 hours or on High for 4 hours, until onions are tender. Keep onions warm.
In a saucepan over medium heat, reduce cooking liquid by half. When ready to serve, cut onions into quarters. Place on a deep platter and cover with sauce. Sprinkle with parsley, if desired, and pass the hot pepper sauce, if desired.
Nutritional Information Per Serving: Calories: 20, Carbohydrate: 4 g, Fiber: 1 g, Protein: 1 g, Fat: 0 g, Sodium: 188 mg, Cholesterol: 0 mg Diabetic Exchanges: 1 Vegetable
Shalgham Korma (Turnip Curry)
1/2 lb Turnips
1/2 Cup Onions (chopped)
1/2 cup Yogurt
1/2 cup Olive Oil
3 tsp Almonds
3 tsp Grated coconut
3 tsp Poppy seeds
3 tsp Sesame seeds
3 tsp Coriander seeds
1 1/2 tsp Chili powder
2 tsp Garlic & Ginger Ground
3 tsp Coriander seeds
1-1/2 tsp Chilly powder
3 tsp Almonds
3 tsp Desiccated coconut
2 tsp Garlic & ginger, ground
Directions:
Dry Roast all the seeds, almonds, coconut in a frying pan and then grind into a fine paste. Add to the yogurt with ground spices and set aside. Heat oil, add sliced onions and fry until light brown. Wash the turnips and cut into pieces. Add the turnips to the pan and fry until light brown. Add yogurt mixture and fry for about 5 minutes. Add 1/4 cup of water, cover and simmer over medium low heat until turnips become tender and a thick gravy has formed. Add salt to taste.
For further recipe information to assist you in preparing meals, a couple sites that I highly recommend are the Taste of Home healthy living site and All Recipes. These have always been wonderful standbys for me. See ya next week!
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