Monday, April 18, 2011

Stuffed Tomatoes


  • 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 

  • 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


  • Easily feeds two
  • Cost: $15 

Thursday, April 14, 2011

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. 

  • 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  

  • 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!