De Ma Cuisine



August 2012



Ta-may-toh Stuffed with Keen-Wah – Stuffed Tomatoes – Episode 34

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, Cheese, Dinner, Fruit, Gluten Free, Grains, Herbs, Lunch, Main Dishes, Meat, Pork, Quinoa, Roasting, Sides, This Week's Feast, Vegetables

It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.

When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!

Do we really need an excuse to eat tomatoes though?!

I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!

This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.

You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!

Happy Eating!

Stuffed Tomatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Serves: 2-6
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
  • 4-6 tomatoes, seeded and cored
  • 1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
  • 1 ear of corn, off the cob
  • 1 onion, diced
  • 1 C squash, diced (I used a small zucchini, but any summer squash would work)
  • 2-3 cloves garlic, minced
  • 1 C quinoa, cooked (I used leftovers)
  • 1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
  • 1/4 t pepper
  • 1 T olive oil
  • 1 T tomato paste
  • 1 T balsamic vinegar
  • 1/4 C parmesan cheese, grated (reserve 2 T for topping)
  • 2 pieces bacon, cooked and crumbled (for topping)
  1. Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
  2. Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
  3. Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
  4. Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.

If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.


Sponsored By

Abundant Harvest Organics

Bari Olive Oil Company

Llano Seco Organic Pork

Molly Jenson

Waterfall Creative

*Info from Wikipedia

**Info from Wikipedia

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