Today is a recipe that will help use up your extra produce from your garden like tomatoes and peppers. That is, if you have a garden and grow your own, or your neighbor is constantly bringing them to you. (Oh how I wish!) Anyway, you could probably chop up some zucchini in there too. It wouldn't hurt!
There's a Greek twist on this dish, though. (Isn't there always?) After everything is cooked, you plate them and cut them up, then stir in chunks of feta cheese. I am telling you right now, it makes this dish. So good! And the kids ate it and loved it. They really did.
Stuffed Peppers and Tomatoes
- 5 medium tomatoes
- 5 medium peppers (any color you have)
- 1/4 cup olive oil
- 15 T uncooked rice
- 1 large onion chopped
- 3 (or more!) garlic cloves minced
- 1/2t dried oregano
- 1/2 cup fresh parsley minced (or cilantro)
- 1/2 cup chopped almonds
- 1/2 cup grated parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups water
- 1 tablespoon tomato paste
- salt and pepper
- Cut off tops of tomatoes (keep them!) and carefully scoop out flesh into a bowl.
- Cut off tops of peppers (keep them!) and remove seeds and membrane.
- Place tomatoes and peppers in a large pan and give each veg a dash of sugar with the tips of your fingertips.
5. Add olive oil, rice, onion, garlic, parsley/cilantro, nuts, cheese, 1 teaspoon of salt and 1/2
teaspoon of pepper (or season to taste).
6.Stuff the vegetables evenly with this mixture.
7.Replace tops of tomatoes and peppers.
8. Quarter up 3-4 potatoes, toss with a little oil and salt, stuff in the empty spots in the dish. 8.Combine 1 cup of water and 1/2 cup olive oil with tablespoonful of tomato paste and a little salt and pepper and pour this around the veggies. 9.Bake in a preheated 375F oven (180C) for approx 1 3/4 hours (vegetables should pierce easily and be slightly blackened in parts).
10.Serve with feta cheese and a crust bread to soak up the juice from your bowl.
Dessert? What?! You're not full yet? Wow...ok, let me see...
JulieMom's Awesome Fruit Salad Thingy
Ok so this doesn't sound so awesome, but it is. I made it up last night, as we had fresh pineapple and strawberries to use up before they decayed. So I was digging in the pantry and found a can of coconut milk. (Where did THAT come from?) Back to the fridge and found a large container of vanilla yogurt about 1/3 full. Hmm...mixed the two together, added a packet of pudding, some mini marshmellows, and voila! The birth of JulieMom's Fruit Salad Thingy!!
1 large pineapple, cored and skin removed, diced
1 pint strawberries, washed, tops removed, sliced
3 med bananas, sliced
1 can of peaches, drained and chopped
1C seedless grapes, halved (if you have them; I didn't)
*Any other fruit you want to add*
1 (13.5 oz) Can coconut milk (unsweetened so I added 2t sugar)
2C vanilla yogurt
1 box (3 oz) instant (not cooked!) pudding mix
1/2C mini marshmellows
2. In another bowl mix the yogurt, coconut milk (sugar if needed) and pudding packet. Stir until well combined.
3. Pour yogurt mix over fruit and stir gently. Cover all fruit. Add marshmellows. Stir again.
4. Let sit in the fridge for at least ten minutes before serving. Marshmellows do soften overnight, but not terribly, so you can make this ahead.
5. Serve in small bowls and top with a sprig of mint if you're fancy. (I'm not) Enjoy!!
*You can also add weird stuff like nuts and raisins if you're weird. I'm not.*