Stuffed Tomatoes

Ingredients:

• Garlic clove 
• 1.5 cups rice (wild rice is best)
• half cup mushrooms 
• 1 cup white cooking wine
• .25 to .5 lbs ground chicken 
• 4 tomatoes
• .25 to .5 of a white/yellow onion 

Procedure:

• place mushrooms on a baking sheet and set oven to 150 degrees 
• allow mushrooms to dry for about an hour
• once mushrooms are dry, add them to a bowl of 1 cup white wine and .5 cup water 
• allow mushrooms to rehydrate for 20 min.
• preheat oven to 350
• add rice and 2.25 cups water to a pot and set on medium heat with lid on
• once rice boils set heat to low and let simmer
• dice mushrooms, garlic, and onions and add to a pan with olive oil and let simmer until onions are transparent 
• put chicken in a separate pan and cook on med heat  
• cut off the tops of all 4 tomatoes and with a small knife and spoon hollow out the insides 
• turn tomatoes hole down on a paper/dish towel and allow them to drain 
• when the onions look transparent and the chicken is cooked, add the 1.5 cups of wine/water mixture and the chicken to the mushroom/onion mixture
• allow liquid to mostly boil off
• add cooked rice to the chicken/mushroom/onion mixture and stir ... take off heat
• stuff the tomatoes with the rice mixture and place in a casserole like dish 
• anything that does not fit inside of the tomato can overflow into the dish
• let bake for 20min or until the tomatoes are soft but not weltered

Notes:

• Easily feeds two
• Cost: $15 

Halibut steaks, stuffed mushrooms and rice

Hey guys, this is my first post so I don't have pictures of the meals .. but starting with my next post, I'll have a full set of photos to show you the final product. 

Ingredients:

• 4 mushrooms about 1.5 inches in diameter 
• 4oz ricotta cheese 
• 3 small/medium tomatoes
• fresh basil, rosemary and garlic 
• 1.5 cups rice
• 3/4 lb Halibut  

Instructions:

• Mushrooms
• cut off stems of mushrooms so that they can hold the cheese
• add cheese to mixing bowl 
• chop basil and 1 tomato and add to cheese, mix and fold together while adding a small pinch of salt 
• spoon cheese/tomato/basil mixture into the mushroom cavity
• carefully place finished  mushrooms onto baking dish
• some of the cheese will overflow of the mushrooms during cooking so a casserole like dish is best
• Fish
• take fish and cut off the skin attached to it
• cut fish in half
• add tablespoon of lemon juice (optional)
• place fish on baking dish
• place cut rosemary, garlic and basil on top of the fish
• cut remaining two tomatoes and scatter them on top and around the fish
• Timing 
• preheat the oven to 350
• the fish goes it first, start timer for 25min
• as soon as the fish go in cook your rice 
• 1.5 cups of rice needs 2.25 cups of water
• place in pot with lid
• heat on med until water boils then turn heat on low
• at the 20min mark the mushrooms will go in with the fish (on the same rack if possible)
• when the timer goes off, you should be good to go!

Cost: $15 and $20 (depending on fish price)

Next post will have high quality pictures to accompany procedure!