Stuffed Breakfast Tomatoes

When I came across this fun looking recipe a few weeks ago, I saved it away until I found the perfect tomatoes at the local Turkish grocery store.

Thick, firm, sturdy tomatoes served as the cup in which a complete, delicious breakfast was baked.

Although this dish has several steps and takes a bit of time, it really is worth the work for a tasty and surprising breakfast.

Start by coring two large tomatoes, being sure to leave the sides intact.

Coat the inside of the tomatoes with a parsley, basil, salt and pepper rub.

Cook garlic, leeks and spinach in a non-stick skillet until tender. (The original recipe calls for green onions but leeks worked well.)

Place half of the spinach leek mixture in each tomato, pressing the stuffing down to fill the base of the tomato. Top with grated parmesan cheese.

The tomato cups are now ready for the eggs.

Carefully crack one whole egg into each tomato.

Bake until the eggs are set. One of my tomato cups made it through the baking process and one burst. Either way, they still tasted fantastic.

Top with fresh parsley and parmesan cheese. Serve with buttered toast and fresh fruit.

For Pip & Ebby’s printable recipe, visit this link.

Fancy schmancy Sunday brunch!

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Parsley Pesto

It’s been a busy day with birthdays, baklava baking lessons, lots of school work at home and walking around. I’m so tired. Sorry to leave you wish a scant post, but this simple recipe is worth sharing.

I’ll share more ideas on how to use the pesto later. It was great in my dinner tonight with spinach, mushrooms and chickpeas.

Have a nice night everyone!

I had a large bunch of parsley that needed to be used this weekend. Parsley pesto was the perfect topping for roasted broccoli and carrots.

Ingredients

1 large bunch of fresh parsley, about 1.5 tightly packed cups

2 cloves garlic

1 cup toasted walnuts

1/4 cup olive oil

juice from 1/2 lemon

salt and pepper to taste

Method

Blend all ingredients in a food processor or blender until well combined and creamy. Use to top vegetables, as a spread on sandwiches, or as a pasta sauce.

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Vegan Asparagus Leek Risotto

I’ve always ripped out recipes from magazines, just ask my mom.

Somewhere in my room back in my parents’ house, a folder exists with about 10 years worth or magazine recipes.

No surprise, this next recipe comes from the pages of my all-time-favorite rippable recipe magazine. Back in April of 2008, Better Homes and Gardens published a recipe for Asparagus Leek Risotto.

April of 2011, in my tiny German kitchen, I made this recipe my own.

While in Italy last October, I learned how to made real, Italian risotto. The most important risotto making rule is to ALWAYS use homemade stock.

I started my risotto by making the stock using vegetables that were getting a bit old. I ended up only using the bottom half of the red onion pictured, and added another new red onion and a clove of garlic as well.

Toss the veggies in a pot with a heavy pinch of salt then top with water and bring to a boil. Reduce the heat to medium and simmer for at least 30 minutes.

You will also need 2 leeks, asparagus, Arborio rice, olive oil, black pepper, a lemon and parsley.

Evenly space the asparagus spears on a lined baking dish.

Brush with olive oil.

Sprinkle the spears with salt and black pepper then place in a hot oven to roast for 10 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pan and add the chopped leeks. Sauté until the leeks are tender.

Add the rice to the tender leeks and cook over medium heat until the rice begins to golden.

Grate 1/2 tsp or lemon zest then juice 1 Tbsp of juice. Chop the parsley and measure out the black pepper.

Risotto is an easy dish that seems more difficult because everything comes together suddenly all at once. By having everything measured out and ready to go before you start, life will be easier and you’ll enjoy the process or making risotto even more.

By now, the asparagus should be done.

Chop 2/3 of the asparagus and set the remaining 1/3 aside- spears intact.

Once the rice begins to brown, it’s time to start the action.

Stir in 1 cup of hot vegetable stock until all the liquid is incorporated.

Continue to stir in the broth 1/2 cup at a time. Stir until the liquid is absorbed before adding the next 1/2 cup.

Just keep stirring.

Once all 3 cups of the broth have been incorporated, add the cut asparagus, parsley, lemon juice, lemon zest and ground black pepper.

Gently stir the ingredients together, adding a little more salt if necessary.

To serve, top the risotto with the remaining asparagus spears, lemon peel and fresh parsley leaves.

For an extra zing, squeeze a little fresh lemon juice over top.

Thick, creamy, fresh and Springy.

This risotto is the perfect combination of Spring flavors.

 

Vegan Asparagus Leek Risotto

adapted from Better Homes and Gardens April 2008

Makes 4 servings

Ingredients

For the vegetable broth

2 carrots, peeled and chopped into thick chunks

1 large red onion, halved

1 tomato, halved

1 garlic clove

1 handful fresh parsley

1/4 tsp. black pepper kernels

1 heavy pinch of salt

water

For the risotto

3/4 pound asparagus spears, trimmed

2 Tablespoons olive oil

1 1/2 cups sliced, cleaned leeks

1 cup Arborio rice

3 cups vegetable broth

2 Tablespoons fresh parsley

1/2 teaspoon freshly grated lemon peel

1 Tablespoon lemon juice

1/4 teaspoon freshly ground black pepper

(if you eat cheese, feel free to add some grated parmesan)

Method

1. To make the vegetable broth, place all ingredients in a large saucepan, fill with water and bring to a boil. Reduce heat to medium and simmer for a minimum of 30 minutes. More time is always better though.
2. Place the asparagus in a single layer on a baking sheet and brush with 1 Tbsp. olive oil. Lightly sprinkle the spears with salt and pepper then bake, uncovered, in 450 F oven for 10 minutes.
3. Cool slightly then cut 2/3 of the spears into 2-inch pieces. Set aside.
4. Meanwhile, in a large saucepan, cook leeks in the remaining 1 Tbsp. olive oil until tender. Stir in the uncooked rice. Cook and stir over medium heat for about 5 minutes or until the rice begins to turn golden brown.
5. In another saucepan, bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring until the broth is absorbed before adding more broth.
6. Stir in any remaining broth. Cook and stir just until the rice is tender and creamy.
7. Stir in asparagus pieces, parsley, lemon zest, lemon juice and pepper. Top with asparagus spears and additional lemon slices to garnish.

On second thought, maybe this only makes 2 servings.

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Spring Greens Yoghurt Soup

After tasting six new, delicious Persian dishes at the cooking class last night, my mind and taste buds were still hypnotized by the first bite of the night, Spring Greens Yoghurt Soup.

Looking at the recipe, I wasn’t expecting much, but this soup packs a powerful, refreshing punch.

Served warm, this is the kind of soup that makes you slow down while you’re eating to take in the interesting combination of flavors.

Spring Green Yoghurt Soup

4 servings

Ingredients

2 bunches spring onions

5 Tbsp. butter

1 kilogram (2.2 pounds) fresh spinach

1 bunch parsley

1 bunch dill

1 bunch mint

1 bunch cilantro

150 grams (5.3 oz.) finely chopped walnuts

1 liter ( 4 1/4 cups) vegetable broth

salt and pepper to taste

800 grams (about 3.5-4 cups?) plain yoghurt, room temperature

1-2 Tbsp. freshly ground nutmeg

Method

1. Wash, dry and cut the spring onions into rings then cook them over medium heat in a large pan with melted butter.
2. Wash the spinach and herbs then chop roughly. Add the spinach, herbs and walnuts to the pan with the onions. Cook for 4 minutes, stirring to wilt the greens.
3. Add the vegetable broth and flavor with salt and pepper. Continue to cook over medium heat for 10 minutes.
4. Remove the soup from the heat and set aside to cool slightly. (If the soup is too hot, it could curdle the yogurt.) Once the soup has cooled slightly, add the yogurt and nutmeg. Stir gently to combine and serve.

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Summertime Food

This time of year, there is no excuse for eating premade, processed food.

 

There are just too many delicious fresh fruits and vegetables in season!

Since being home, I’ve enjoyed visiting the local farmer’s market and cooking, healthy, wholesome, fresh meals.

Starting my days right with breakfast!

Quark

Peach and Blueberries

Ground flax, ground hemp seeds

Raw oatmeal

Mint

Quark

Strawberries and Blueberries

Ground flax, ground hemp seeds, wheat germ

Raw oatmeal and apricot jam

Midday Lunch Breaks

Arugula and red cabbage

Red pepper, cucumber, tomatoes

Pan seared grilling cheese with Italian seasoning

Balsamic glaze

The more colorful, the better!

Whole grain sunflower bread

Arugula, goat cheese, cucumbers

Balsamic glaze

Dinnertime Discoveries

Steamed beets

Zucchini and mint fritters

Tofu veggie balls

The beets and balls were fantastic… but I won’t even waste my time typing the fritter recipe as it was far from par.

How to Steam Beets

1. Wash the beets with warm water then cut off the top and bottom bits.
2. Quarter the beets, leaving the peel on.
3. Put about an inch of water in the bottom of a pan then add the steaming basket and beets.
4. Turn on the heat and allow the beets to steam for 15-20 minutes, or until a fork inserts smoothly.
5. To peel the beets, put on a pair of disposable rubber kitchen gloves and simply run the skin off. You can also use a paper towel to do the same trick.

Tofu Veggie Balls

Pretty much a veggie burger in ball form.

Ingredients

• 1 block hard tofu, pressed for 15 minutes to release excess water
• 1/2 red pepper, finely chopped
• 1/4 cup parsley leaves, finely chopped
• 2 cloves garlic, pressed
• 2 Tbsp. sprouts (more on this to come shortly, I used a mixture of fenugreek, lentils and Daikon radish seeds)
• 1 small red onion, finely chopped
• 1/2 cup raw oatmeal, finely chopped
• 2 Tbsp. soy sauce
• pepper to taste
• 1/2 cup whole wheat flour
• 1/4 cup nutritional yeast
• 2 Tbsp. sesame seeds
• 2 Tbsp. sesame, olive or flax oil

Method

1. Break apart the tofu with your hands, creating a crumbles. Add the additional ingredients and continue to mix with your hands. Squeeze the mixture until all ingredients are well incorporated.
2. Form the mixture into balls, no bigger than an inch in diameter.
3. Heat the oil in a large, non-stick pan. Add the balls and brown on all sides, turning frequently, being careful not to burn the balls.
4. Eat straight from the pan or covered with tomato sauce in a tofuball sub or top off a plate of spaghetti with these bad boys.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fresh, fun, colorful, healthy, summertime food!

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