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Today I am sharing very easy to follow delicious Baked stuffed tomatoes recipe. I used feta cheese in the stuffing and combination of black beans, tofu,and feta cheese is incredible. There is little use of ketchup in this recipe because I love little sweet and tangy taste in my stuffing but one can totally skip ketchup. I used Beef Steak tomatoes from Costco, they are super juicy and they hold their shape very well after baked. Make sure to choose ripe and firm tomatoes but too ripe and soft. They're best eaten warm, right out of the oven, although leftovers reheat nicely too. This dish is easy to put together, and while it could be served as an entrée or even main meal.
1. Cut the tops off the Beef Steak Tomatoes.
2. Scoop out tomato juices, seeds and flesh into bowl, using a melon baller or a small spoon.
3. Keep tomato pulp aside. You can put tomatoes upside down on paper towels and allow to drain for a minute.
4. Heat 1 tbsp Olive Oil in pan. Cook 1 medium Red Onion (Chopped), and 1 tbsp Garlic paste for 2-3 minutes on medium heat.
5. Add 3/4 cup boiled Back Beans,
6. Next add scooped tomato pulp with juice into the pan. Mix well and let it cook for 2 more minuets.
7. Now time to add 1 cup chopped Firm Tofu.
8. Next goes in spices, add 1 tbsp Cumin-Coriander powder, 1 tsp Garam Masala or Curry Powder, 1 tsp Turmeric Powder, 1-1/2 tsp Dry Oregano, 1 tsp Cayenne Pepper,1-1/2 tsp Ketchup (Optional), and Salt to taste. Mix it and let masala cook for 1 minute.
9. Turn off the heat and add 1/4 cup Crumbled Feta Cheese, 1/4 cup Thawed Peas, and lots of Fresh chopped Cilantro. Mix it very well taste and adjust seasoning. Cover the pan and let it sit for 15 minutes.
10. In the mean time preheat your oven on 400F.
11. Grease baking dish with olive oil and keep aside. Arrange tomatoes cut side-up in baking dish then spoon mixture into tomatoes.
12. Sprinkle little seasoned breadcrumbs on top and drizzle lightly with olive oil.
13. Bake uncovered for 30 minutes, or until tomato walls are soft. Broil it for 2 minutes on low.
Serve Hot.
Enjoy...
I love these Incredibly delicious Jalapeño Poppers. This is very basic cream cheese stuffed poppers. I love spicy food so I add seeds of the the peppers in the stuffing, but one can completely discard them for milder taste. I used both fresh and pickled Jalapeños. I love pickled Jalapeño poppers because it has more tang and is a bit more spicy. I make poppers in big quantities and freeze them, and later deep fry or bake them. You can bake them without breadcrumb coating as well. These are Perfect party appetizers or midnight snacks :P
1. You will need
13-15 Whole fresh and pickle Jalapeños
8 oz Cream Cheese
1/2 cup Cheddar/Jack Cheese
4 Shallots, finely chopped
3-4 Garlic Cloves, minced
1-1/2 tsp Cumin Powder
1 cup Italian Style Bread Crumbs
1/2 cup All Purpose Flour + 1/4 cup more
Handful Fresh Cilantro, chopped
Salt to taste
2. Slice Jalapeño in half lengthwise.
3. Scoop out inside meat and seeds.
4. Keep jalapeños aside.
5. In bowl, mix room temperature cream cheese and cheddar/jack cheese.
6. Add shallots, garlic, cumin seeds powder, jalapeno seeds, and salt, mix well.
7. Mix cilantro.
8. Spoon about 1 tablespoon cheese mixture into each jalapeño half. Arrange stuffed halves in baking dishes. Refrigerate for 30 minutes.
9. Put bread crumbs into a shallow dish, dry flour in shallow dish, and in bowl mix 1/4 dry flour, little salt, with 1/2 cup water and make thin batter.
10. Take 1 jalapeño at a time, first dip the jalapeño in flour first, roll it well to make sure all sides are well-coated. Shaking off excess.
11. Dip jalapeño in water flour mixture,
12. Roll in bread crumbs, and transfer to a baking tray.
13. Refrigerate for 30 minutes.
14. Preheat oven on 375F.
15. Spray each pepper with cooking spray.
16. Into the oven for 20-30 minutes. Remove uncoated poppers after 20 minutes and bake coated for 5-10 more minutes.
17. Or deep fry them on medium heat until golden brown. Remove and let drain on a paper towel.
Serve hot smile emoticon
Enjoy...
I have here No Sauce pasta dish that are tossed with some great flavorful ingredients. Star Ingredients in this dish are Black-Green Olives, Sun Dried Tomatoes, and Mascarpone Cheese. Black Olives are ripe and sweeter, Green Olives are firm and has a salty bite in it. Sun Dried Tomatoes are little chewy and sweet and creamy Mascarpone Cheese makes this Pasta delicious without any sauce.
1. Heat 1 tbsp of Extra Virgin Olive Oil in pan over medium-low heat, and add 4 thinly sliced Shallots and 4-5 chopped Garlic cloves
2. with salt and pepper.
3. sauté until tender and caramelized.
4. Add cooked Al dente Penne Rigate into the pan
5. Stir in the room 1/2 cup temperature Mascarpone Cheese, 2 tbsp of Milk or Cream, and 1/4 cup of the reserved pasta cooking water. Toss gently over lowest heat until fully coated and cooked through around 2 minutes.
6. Add 1/2 cup Julienned Sun Dried Tomatoes, 3/4 cup Mix Black & Green Olives (Whole/Halved) with 1-1/2 tsp Italian Seasoning. Mix it well, let it cook for 1-2 minutes.
7. Remove Pasta from the pan into the serving bowl, sprinkle some grated Parmesan Cheese, and Red Pepper Flakes on top.
Serve With Salad smile emoticon
Enjoy...
The combination of Rice and Cabbage is very delicious. I used some regular masala with one special ingredient - SPICED CHUTNEY POWDER (IDLI PODI), which gives different taste and texture to the Pulav. I highly recommend to use chopped cilantro with mint to enhance flavor and aroma of the Pulav.
1. Heat 2 tbsp Olive oil in pan, roast 10-12 Whole Cashew, 3 Whole Dry Red Chilies, 3-4 Green Cardamom, few Cinnamon Sticks for 25-30 seconds.
2. Crackle 1-1/2 tsp Cumin Seeds, and 1 tbsp Fennel Seeds.
3. Add 1/2 cup each Chopped Onion, Chopped Green Bell Pepper, and 1/4 cup Chopped Carrot. Sprinkle little salt and cook it until they will become little tender.
4. Now add 1 tbsp minced Garlic, 1 tsp Grated Ginger, and 1/4 tsp Green Chili paste. Mix well and let it cook for 20 seconds.
5. Add 2-1/2 cups chopped Cabbage, mix, and let it cook for 2 minutes.
6. Time for some spices. Add 1/4 tsp Amchur Powder(Dry mango Powder), 1 tbsp Cumin Coriander Powder, 1/2 tsp Turmeric Powder, 1-1/2 tsp Rajwadi Garam Masala, and salt. Mix well and let the masala cook for 30 seconds.
7. Add 2-3 cups of parboiled Basmati rice.
8. Add 1 Roma Tomato, cut into cubes. Mix.
This is my special ingredient to my Pulav.
9. Add 1/4 cup boiled Green peas with Spiced Chutney Powder (Idli Podi). Mix all together and cook this Pulav for 10 minutes on medium-low heat with lid on and 5 minutes without lid.
Mix finely chopped 2 tbsp Mint and 2 tbsp Cilantro, sprinkle on Pulav and serve hot with raita.
Enjoy...
