You know how when you're watching TV, there are commercials sometimes? Well, this is kind of like that, in the sense that there will be a brief break from our regularly scheduled programming of DC updates to share these amazing Mediterranean stuffed tomatoes with quinoa. My housemate has been growing a whole bunch of big tomatoes in our garden, so it dawned on me that stuffed tomatoes would be a fantastic way to use them. After a quick google search I found this recipe, which was perfect because I just made some quinoa that day.
It can be kind of tricky to hollow out the tomato without cutting through the skin-- I use a paring knife to kind of loosen it up and then my fingers-- but the filling manages to stay inside if you don't cook it longer than about 15 minutes at 375-- just long enough for the tomato to get nice and warm, but not fall apart.
The ingredients work perfectly together: quinoa, olives, artichoke hearts, feta, and a little olive oil. I used different kinds of olives and quinoa, but that's just what I had on hand. I've been eating these all week, and just one cup of cooked quinoa plus the added ingredients can fill up at least 5-6 large tomatoes. Super easy small meal or side dish. Tonight I paired one with some salmon.
The possibilities for stuffed tomatoes are endless, so grab some at a farmers market near you and enjoy! :)
The ingredients work perfectly together: quinoa, olives, artichoke hearts, feta, and a little olive oil. I used different kinds of olives and quinoa, but that's just what I had on hand. I've been eating these all week, and just one cup of cooked quinoa plus the added ingredients can fill up at least 5-6 large tomatoes. Super easy small meal or side dish. Tonight I paired one with some salmon.
The possibilities for stuffed tomatoes are endless, so grab some at a farmers market near you and enjoy! :)
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ReplyDeleteHello Jen!
ReplyDeleteWhat a treat, I just decided to look in and "voila" you posted something new! That looks very yummy I will make sure to try this out. I have never heard of quinoa before, I will have to read up on it. Thanks for the great idea! Hope you're having a great weekend!
Oh by the way I swear I am not a robot... I am having such a difficult time posting this comment LOL
Tried several times on Saturday August 25, 2012 9:13 AM, will try again later....I betcha I've typed every letter in the alphabet so far. It would be nice if Blogger could come up with something a bit simpler.
YEHHHHHHH!!!! It worked. I made gazpacho yesterday and let it chill overnight. Today I will round up the ingredients for your recipe and will serve that up along with my gazpacho.
ReplyDeleteSounds like a great meal :). I am glad your comments post now. I was just about to just make a new post of this post but it looks like everything is fine. I had a really nice weekend, hung out with a bunch of friends and enjoyed San Francisco/Emeryville.
DeleteHeh Jen, it's good, I was having problems signing into my Blogger account what my name links to.
DeleteSo it really wasn't anything to do with your blogger post per say. But issues with my own. Your recipe turned out great. I have a dear friend who has been recently very ill. He loves Gazpacho or any cold soup when it's really hot out. Vichyssoise is one of my other specialty. But lately he's been in the mood for Tomatoes, that's why I chose gazpacho, with your stuffed tomatoes, he was very delighted!
Glad you enjoyed your weekend!
I am glad you and your friend enjoyed the stuffed tomatoes. I am making some more right now with rice, tuna, monterey jack cheese, and tomato basil hummus. Should be interesting. :)
DeleteHey Jen!
ReplyDeleteMmm, mmm good at the mere thought of complementing this tasty treat with salmon. A bowl of fresh salad would entice too. Ideally, if any at all, what choice of wine--red or white--would best make an exclamation point on this dish?
Busy week ahead, so here's wishing you guys safe travels/enjoy your Labor/Labour Day. Hope Meesh's dear friend is feeling better soon. Back next week, Jen, to find out what's next on tap here at your Epic Treats. Enjoy your day :)
I agree, a salad would be great with this dish. One night I had some stuffed tomatoes with some stir fried cabbage. Wine would also go nicely... for this particular choice of filling, I think red would pair nicely with the warm, softly tart tomato skin and the savory olive and artichoke.
DeleteHope you have a great week/ labor day weekend too, Al :)
You guys are the best, yes I should have done a salad. ( i had baby spinach, oh well) Jen, stir fried cabbage sounds EX!
ReplyDeleteThe golden rule for wine no longer exists, white with fish, etc. I agree with Jen wholeheartedly , to go with red...it's bolder yes, but better for the heart, digestion. At all times, imo red rules,
Thanks Al, my friend is like a cat going on more than seven lives. On the weekend, there's a big party. Sarah is getting married (yeh his granddaughter) Well, Al knows about my Li'l friend... Jen you would love him too. I arranged while in hospital to have him fitted for a suit. He lost a lot of weight. I am sure he'll look dashing when we pick up the suit on Thursday.
Love ya guys!
Gazpacho is also an excellent partner to stuffed tomatoes, I think.. a salad would simply be an additional alternative, as would be a filet of salmon, or some other kind of fish/meat. I find if you pair too many things all at once, it can be too much food. One time I think I had tomato bisque, a stuffed tomato, and some salmon, all in one meal, and I was very full afterwards. But yes, I too enjoy Al's creative questions :)
DeleteI have been more drawn towards red wine lately than white, I kind of switch in between which kinds I like most during particular times. I used to really like Riesling for a while, then Moscato.. but ever since I heard about Pink Moscato, I've been intrigued to try it, because I love sweet wines. Darker sweet/dessert wines are also very good.. Manischewitz Concord Grape is a classic favorite, not really a dessert wine but very sweet in itself. I also tried a blueberry dessert wine a while back, which I absolutely loved.
It's so nice to hear that you are taking care of your friend Meesh :). Best wishes for him, and lots of love to my two favorite blog followers!
Jen,
DeleteYou are wonderful, my friend, don't worry about gazpacho ( I do have a great quick recipe =) Really easy. Want the recipe? I will be more than happy to provide it. Withi my email address on my webpage.
I have often referred as my friend to you in passing. But Al knows him as my Lil Bird, he's far then little. A wonderful man, not sure how much longer he'll e around, he's in his late eighties. My little webpage http://meesheemey.blogspot.ca/ I started this.
I would be happy to have your gazpacho recipe. I have never had gazpacho before. Your webpage is also lovely, that quote by Audrey Hepburn is one of my favorites.
DeleteHi Jen,
DeleteTraditionally, gazpacho is made by pounding several vegetables using a mortar and pestle and then you have to put it in a blender or food processor. My recipe does not call for all of this, in fact I do not use a food processor. If you're in a rush it's great, it tastes just like the very long process of making gazpacho.
FAST GAZPACHO
1 container (340 ml) Mild Salsa.
1 or 2 cups (250ml-600mh) or whole or half an English cucumber, peeled, seeded and cut into 1/4 inch dice. (I like cucumbers, I peel mine, you can leave the peelig)
1 & 1/2 cups (375 ml) V8 or any vegetable cocktail.
3 tbsp (45 ml) Roasted Garlic Flavoured Olive Oil.
2 tbsp (25 ml) fresh squeezed lime juice.
1 tsp(5ml) Louisiana hot Sauce.
1/4 tsp (1ml) salt.
1 tbsp (15 ml) balsamic vinegar.
1.In a large mixing bowl, combine all the ingredients. Stir thoroughly and chill overnight in the refrigerator.
2.Serve with fresh chopped cilantro, with any Tortilla Chip or with a dollop of sour cream. Serves 4-6.
oops typo ---> 250ml-600mh (should be 250ml-500ml) it doesn't really matter how much cucumber you put in, I guess. The longer it's chilled the better it is....the texture improves and it gets a bit spicier.
DeleteThanks! I look forward to trying it.
ReplyDelete