Tomatoes Stuffed with Rice

A staple in the Roman cuisine, tomatoes stuffed with rice appear on nearly every antipasto table in Rome. You'll need:

- 8 firm, medium ripe tomatoes (I had 3 very large ones)

- 1/2 cup raw Arborio or other risotto rice

- 2 tbsp finely chopped fresh basil

- 2 tbsp finely chopped fresh parsley

- 2 garlic cloves, peeled and minced

- 1/2 cup extra virgin olive oil

- salt and freshly ground black pepper

Position oven rack in top third of oven, then preheat the oven to 400F. Trim about 1/4-inch from the top of each tomato and set them aside. Working over a medium bowl, use a small spoon to carefully scoop out inner pulp without puncturing the walls of the tomatoes; reserve the pulp. Arrange the scooped-out tomatoes open end up in a medium baking dish and set aside.

Pass the tomato pulp through a food mill or pulse in the bowl of a food processor to a chunky puree, then transfer back into the bowl. 

Add the rice, basil, parsley, garlic and oil, then season generously with salt and pepper. Mix well. 

Spoon the filling into prepared tomatoes 

and place a reserved tomato end loosely on top of each stuffed tomato. 

Drizzle a little bit of oil over tomatoes and bake until rice is tender and the tomatoes are soft and well browned, about 50 minutes. Remove from the oven and set aside to cool to room temperature. 

Enjoy!

Brazilian Shrimp Soup

• 2 tablespoons cooking oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 3/4 cup long-grain rice
• 1/4 teaspoon red-pepper flakes
• 1 3/4 teaspoons salt
• 1 3/4 cups canned crushed tomatoes in thick puree (from one 15-ounce can)
• 5 cups water
• 1 cup canned unsweetened coconut milk
• 1 1/2 pounds medium shrimp, shelled and cut in half horizontally
• 1/4 teaspoon fresh-ground black pepper
• 1 tablespoon lemon juice
• 1/2 cup chopped fresh parsley or cilantro

In a large pot, heat the oil over moderately low heat. Add the onion, bell pepper, and garlic and cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

Add the rice, red-pepper flakes, salt, tomatoes, and water to the pot. Bring to a boil and cook until the rice is almost tender, about 10 minutes.

Stir the coconut milk into the soup. Bring back to a simmer and then stir in the shrimp. Simmer, stirring occasionally, until the shrimp are just done, 3 to 5 minutes. Stir in the black pepper, lemon juice, and parsley.

Now, I know that a real Brazilian shrimp soup should also have okra in it, but my soup was thick enough without it. You can, of course, instead of the shrimp, to use one pound of boneless, skinless chicken breasts (about three), cut crosswise into quarter-inch strips. Cook for the same amount of time.

Enjoy!

Tian of Eggplant, Tomato and Herbs

This gorgeous layered vegetable gratin requires 3 hours in the oven for its alchemy to work. A tian is an earthenware baking dish but you can use a small paella pan or any dish with a 10-cup capacity. The delicious liquid that accumulates in the dish can be used to make a vinaigrette. Serve the tian hot or at room temperature.

Ingredients:

- 1 large eggplant (about 1.5 lb), peeled

- 4 medium onions, about 1.5 lb

- 5 large ripe tomatoes, about 2 lbs

- 2 tbsp fresh thyme leaves

- 2.5 tbsp dried oregano

- 10 tbsp freshly grated Pecorino Romano

- 1/2 cup olive oil

Preheat the oven to 300 F. Slice the eggplant into thin rounds. Toss with one tbsp salt. Thinly slice the tomatoes. Thinly slice the onions, keeping the slices intact.

Arrange half of the eggplant in the bottom of a tian or paella pan. Top with an overlapping layer of half the tomatoes, and then half the onions.

French Vegetable Tian

A wonderful vegetarian dish I used to accompany some chicken breast stuffed with pine nuts, leek and bell pepper. Very simple to make and very versatile, can easily be paired with any meat or eaten on its own.

Ingredients:

- 60 ml olive oil

- 500 gr zucchini, thickly sliced on the diagonal

- 4 garlic cloves, crushed

- 650 gr tomatoes

- 2 medium red onions, chopped

- 60 ml white wine

- a pinch of nutmeg

- 25 gr chopped parsley

- 130 gr grated Gruyere cheese

- a few small sprigs of thyme

Preheat the oven to 350F. Grease a 6x10-inch ovenproof dish with melted butter or oil. Heat half of the oil in a large frying pan, then add the zucchini and half the garlic.

Cook, stirring, over low heat for about 8 minutes or until just beginning to soften. Season well with salt, pepper and nutmeg, Spread evenly into the dish.

Simple Chicken Parmigiana

This recipe renders a juicy chicken, after being "breaded" with finely grated Parmesan cheese, covered with mozzarella cheese and topped with roasted grape tomatoes. Everything happens in the oven, on one sheet pan.

1/4 cup olive oil

1 large garlic clove, grated

12 oz grape tomatoes

1 1/2 tsp dried oregano

large pinch hot pepper flakes

4 skinless, boneless chicken (8 oz each)

1 1/4 cups freshly grated Parmigiano-Reggiano

5 oz fresh mozzarella, thinly sliced

handful of torn fresh flat-leaf parsley or small basil leaves

Preheat the oven to 500F. Combine the oil, garlic and 1/2 tsp salt in a small bowl. Transfer 2 tbsp to another bowl and add the tomatoes, oregano and pepper flakes. 

Red Snapper with Tomatoes and Basil

In this dish the snapper juices mingle with the tomatoes and basil in a parchment packet to create a fabulous sauce.

Ingredients;

- 1 tbsp butter

- 1 large garlic clove, finely chopped 

- 1 lb ripe plum tomatoes seeded and chopped

- 1/4 plus 1/2 tsp salt

- 1/4 tsp ground black pepper

- 1/3 cup freshly chopped basil

- 4 red snapper fillets (6 oz each), skin removed

Preheat the oven to 400 F.

In a large skillet, melt butter over medium-high heat. Add garlic and cook for 30 seconds. Add tomatoes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring frequently, until liquid has almost evaporated, about 5 minutes. Remove from heat and stir in basil.

With tweezers, remove any bones from snapper fillets. Place one fillet, skin side down, on parchment paper. Sprinkle with remaining 1/8 tsp each salt and pepper; top with tomato mixture.

Fold unfilled half of parchment over the fish. To seal packets, beginning at a corner where parchment is folded, make 1/2-inch wide folds, with each new fold overlapping the previous one, until packet is completely sealed. The packet will resemble half a circle. Place the packets in  jelly-roll pan. Bake 15 minutes (the packets will puff up and brown). Cut the packets open to serve. 

Enjoy!

Morrocan Spiced Chickpea Soup

Chickpeas seem to call out for Moroccan spices, so that's what they get here. I make this soup really chunky and hearty.

• 1/4 cup extra-virgin olive oil, plus more for garnish
• 1 large onion, medium diced
• 6 to 8 cloves garlic, pressed
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper
• 1 heaping teaspoon sweet paprika
• 1 (14.5-ounce) can chopped tomatoes
• 3 (15-ounce) cans chickpeas, drained and rinsed well
• 1 quart vegetable broth or reduced-sodium chicken broth
• 1 teaspoon sugar
• Kosher salt
• freshly ground black pepper
• several kale leaves (to taste)

Tabbouleh

Yes, the New Year came together with its resolutions, some of which being to "lose a couple of pounds" and "get back in shape". I'm sure I'll please my friends Happy, Sandi and Zazuza with this recipe:

• 1 cup bulghur wheat
• 1 1/2 cups boiling water
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 cup good olive oil
• 3 1/2 teaspoons kosher salt
• 1 cup minced scallions, white and green parts (1 bunch)
• 1 cup chopped fresh mint leaves (1 bunch)
• 1 cup chopped flat-leaf parsley (1 bunch)
• 2 cups grape tomatoes, cut in quarters
• 1 teaspoon freshly ground black pepper

Place the bulghur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room temperature for about 1 hour.

Add the scallions, mint, parsley, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season, to taste, and serve or cover and refrigerate. The flavor will improve if the tabbouleh sits for a few hours. Enjoy!

Tilapia Fillets in Spanish Sauce

My daughter is not the biggest fan ever when it comes to fish; however, this recipe was a huge success with her, so much that she wanted me to pack any leftovers for the following day's lunch at school. Indeed, the combination of flavours is special and unbelievably tasty.

Ingredients:

- 6 tilapia fillets (any other mild fish is equally suitable)

- 1 head of garlic, medium

- 1 tsp hot paprika

- 2 tsp sweet paprika

- 1 small chilli pepper (optional)

- 2 medium yellow onions, chopped

- 1 tbsp ground cumin

- 1 1/2 cup tomato juice

- 1/8 tsp ground all-spice

- zest of 1 lemon

- 6 tbsp olive oil

- 1 handful black olives (I used Kalamata pitted olives)

- 1 bunch fresh parsley, chopped

- salt and pepper to taste

Pastitsio

I thought this was a perfect recipe for a cold autumn night, except the weather wasn't cold at all :)). Nevertheless, we enjoyed it immensely :D

 

For the tomato meat sauce:

• 3 tablespoons good olive oil
• 1 1/2 cups chopped yellow onion (1 large)
• 1 pound lean ground beef
• 1 pound lean ground lamb
• 1/2 cup dry red wine
• 1 tablespoon minced garlic (3 large cloves)
• 1/2 tablespoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon fresh thyme leaves
• Pinch of cayenne pepper
• 1 can (28 ounces) crushed tomatoes in puree
• Kosher salt and freshly ground black pepper

For the bechamel sauce:

• 1 1/2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons (1/2 stick) unsalted butter
• 1/4 cup all-purpose flour
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1 1/2 cups freshly grated Parmesan
  
• 2 extra-large eggs, beaten
• 2/3 cup Greek-style yogurt
• 3/4 pound small shells (I used orechiette)

Cosi-style Tomato Basil Soup with Crisp Rosemary Flatbread

I am a fan of the tomato-basil soup at Cosi, I must've had it at least half a dozen times in the past two weeks. The other day I thought I should try and find the recipe on the net, and I came across something that looked promising. However, after I began making it, I discovered it needed adjustments, as the recipe I had found did not have enough liquid for my taste. So, this is what I came up with, for 4 servings:

For soup:

- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1 (6 oz.) can tomato paste
- 1 (28 oz.) can of diced or crushed tomatoes

- 2 cups chicken broth (can be replaced with vegetable stock if desired)

- 1 cup heavy cream, heated (can be replaced with half and half, or with milk)
- 12-14 leaves fresh basil, chopped

- 1/4 tsp white pepper

- salt

Cauliflower and Vegetable Soup

I honestly hope you'll forgive my photos, but the kitchen bulb died on me and no, it's not that easy to replace it, a) because I don't have a high enough ladder and b) I don't know how to remove the ceiling light fitting. On this note, I had to wait for the building maintenance personnel to assist with this very important problem, which took quite awhile. In the meantime, the light under the cabinets had to do, but they are definitely not suitable for taking photographs.

Now that I've vented, let's get down to business. For this soup (inspired by Dana) you'll need:

- 1 head of cauliflower

- 2 celery stalks, diced

- 1 large onion, chopped

- 2 large carrots, diced

- 1 bell pepper, cleaned and diced

- 2 qt chicken stock (can of course be replaced with vegetable stock)

- 1 bunch parsley, chopped

- tomato juice (to taste, about 1 cup)

- salt and pepper

- red pepper flakes to taste

Zucchini Gratin with Cherry Tomatoes

After more than two weeks in Africa and some miserable days fighting the malaria pills' side effects, I was able to get up and running again. This time I bring you a vegetarian dish I would have liked to eat when I was in West Africa: zucchini, cheese and cherry tomatoes in an easy to make, tasty dish.

To make this, you'll need:

Slow Cooked Beef Roast (Eye Round)

Happy Labour Day! Summer is over now, and in sort of a rehearsal for the cold days ahead I made one of my daughter's favourite dishes. I used:

- 2 lbs eye round beef, cut in 1/2-inch slices

- 2 tbsp olive oil (or vegetable oil)

- 2 medium yellow onions, chopped

- 6 garlic cloves, grated

- 2 cups light beer (can be replaced with water, chicken/vegetable stock or 1 cup red wine)

- 1 cup chicken stock

- 1/2 tsp dried oregano

- 1/2 tsp dried thyme

- 1/2 tsp dried rosemary

- 2 bay leaves

- salt and pepper to taste

- 3/4 cup tomato sauce

First heat the oil in a pan large enough to contain all the meat (well seasoned with salt and pepper on both sides) in one layer.

Leek and Tomatoes Rice Pilaf

Yes, I am finally back home and I missed all of you! I am sorry it took me so long to get back, but you know what is like to be on vacation and to take advantage of lazy days. But now that's all behind me and I'm back on track, including with some cooking (in spite of the scorching hot days). Now, precisely because of this heat wave, I have for you a very easy and fast recipe that tastes absolutely great - my daughter made sure we had leftovers for dinner, because, she said, it tasted so good! So, this is what we need for 4 servings:

- 2 lb leeks

- 1 cup rice

- 1 cup tomato puree

- 1 stick butter (can be replaced with olive oil)

- salt and pepper to taste

- 1 bunch parsley or dill (or a combination of both, depending on your taste, I used parsley)

Chicken Cacciatore

I had some chicken breasts in the fridge that I wanted to get rid of, together with some mushrooms that I needed to disguise in the food because my daughter, as you know already, doesn't like them. So this was the perfect solution: chicken cacciatore.

Vegetarian Lasagna

About two weeks ago we had another party in the office and, as I seem to be the designated cook for such functions, I had the very important task to cater the entire lunch. So I made manicotti, raw broccoli salad, the vegetarian lasagna and three colours chocolate mousse cake for a colleague that was celebrating her birthday.

This post is for GreenGirl, I hope it will help her find some time for herself ;) (excuse the elbow, I didn't know there was a photo shoot going on :D).

Meat and Potatoes Moussaka

• 1 lb (450 gr) lamb (ground, can be replaced with beef)
• 1/2 lb (200 gr) onions - I used a bunch of scallions, chopped
• 2 garlic cloves
• 2 tablespoons olive oil
• 1 tablespoon oregano (dry)
• 1 teaspoon cinnamon (grounded)
• salt and pepper to taste
• 1 lb tomatoes (peeled and chopped)
• 1 cup (250 ml) lamb stock or beef stock
• 1 1/2 lb potatoes

In a large Dutch oven heat the olive oil over medium heat, add the minced lamb (or beef) and cook, stirring until browned. Add oregano, cinnamon, salt and pepper. 

Chop the onions, grate the garlic and add them to the browned meat, then allow to cook for several minutes, stirring from time to time.

Roasted Tomatoes, Basil and Parmesan Quiche

I got this idea from a discussion with Gringarl regarding the price of cherry tomatoes :D. Now, instead of making a normal quiche/tart dough, I used a sheet of puff pastry, rolled out for a 10-inch tart form and baked it blind for 10 minutes after preheating the oven at 400F/200 C.

I added:

• 300g cherry tomatoes
• a drizzle olive oil
• 50g Parmesan, grated
• 2 eggs
• 300 ml heavy cream
• handful frozen basil leaves, finely chopped 

Peas, Carrots and Chicken Stew

Of course I had planned for today a totally different meal, but on the way home from school my daughter said she wanted me to make this stew for her. She loves this dish a lot and I always make it with pleasure, because it reminds me of my own childhood. I must admit I'm extremely happy that my daughter loves vegetables and totally dislikes fast-food.

Don't think that the vegetarian version is less tasty! The advantages of this recipe: it's done quickly and the meatless version can be served as a side dish.

So I got from the fridge one chicken breast of about 2/3 lb, about 5 thin scallions and some fresh dill; from the pantry some vegetable oil and tomato paste, and from the freezer approximately 1lb peas and carrots mix.

I cubed the chicken into 1-inch pieces, then added it to a pan in heated vegetable oil (about 2 tbsp)