delishyourdish:

“Stuffed to the Gills”- Cous Cous and Vegetable Stuffed Tomatoes

I’ve been wanting to make some sort of stuffed tomatoes for the longest time now, so finally this week I experimented in the Delish Your Dish kitchen.  This is by far one of the best dishes that have come out of Delish Your Dish.  I definitely suggest that you try this one out soon!

What you need:

Cous Cous (I used Near East Whole Wheat Garlic and Olive Oil- I love this stuff!)

Large tomatoes

Onion Powder

Asparagus (Steamed and chopped)

Parmesan Cheese

Fresh Mozzarella (chopped- or you can used shredded)

Tempeh (crumbled and toasted)

Lemon Juice

PAM

Set Oven to 400 degrees.

1. Cook cous cous according to package and set aside.  Meanwhile, steam asparagus in the microwave.  Chop off the hard bottom half of the asparagus and discard.  Chop remaining half of asparagus and toss with about 1 tbsp of lemon juice and a few shakes of parmesan cheese.  Then add the asparagus to the cous cous.

2. Next, cut the tops off of the tomatoes and cut out the inside of the tomato.  This is best done by carefully running a knife around the inside rim of the tomato.  Then scoop out the inside with a spoon.  Remove the inner part of the tomato and dice then add to the cous cous.  Place the hollow tomatoes into a greased pan.

3. Next, toast crumbled tempeh in a greased pan until slightly crunchy.  Add to cous cous mixture.  Then, dice fresh mozzarella and add to cous cous mixture.  Next, add about 1-2 tbsp of lemon juice and 1 tsp of onion powder to the cous cous mixture. Stir until all ingredients are incorporated.

4. Pack the cous cous mixture into the hollow tomatoes.  Be sure to pack as much in as possible without breaking the tomato.  Top with a sprinkle of parmesan cheese.

5. Place in oven for about 30-45 minutes.  Tomatoes should be soft and almost wrinkled on the skin.  Serve immediately.

*I had extra cous cous filling so I decided to take 1 eggplant and slice into big rings then I cut out the center.  Then I chopped and cooked the inside of the eggplant and added it to the cous cous.  Then I packed the cous cous into the center of the eggplant and cooked it in the oven for about 40 minutes.

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Peanut Butter, Banana and Chocolate Toast

Peanut Butter, Banana and Chocolate Toast

Ingredients

Serves 1

• Two slices of homemade classic white bread (bread recipe here)
• 2 tbsp peanut butter
• 4 thick slices of banana
• 2 oz bittersweet chocolate
• 1 tsp melted butter and Fleur de Sel, optional

Method

1. Spread 1 tablespoon of peanut butter onto each slice of bread.
2. Chop half of the chocolate roughly and shave the rest finely.
3. Place four thick slices of banana and roughly chopped chocolate pieces onto one of the slices.
4. Sprinkle the shaved chocolate equally on each slice and press gently.
5. Brush the top slice with butter and grill in a sandwich toaster until the chocolate melts.
6. Cut into triangles and sprinkle each with fleur de sel to serve.

pie0:

Nutella Brownies

This is basically the same recipe as here except for the pieces. I love baking and Abi wanted soemthing to bake, so I thought I’d share what I use. This are THE best things i’ve ever tasted.

• 1 cup Butter
• 2 cups Sugar
• 2 tsp Vanilla Extract
• 4 large Eggs
• 1 cup All-Purpose Flour
• 3/4 cup Cocoa
• 1/8 tsp Salt
• 1/2 tsp Baking Powder
• 1 cup Nutella
• 1/8 cup White Chocolate Chips
• 1/8 cup Milk Chocolate Chips
• 1/8 of Mini Marshmallows (sliced work, but not as well.)

Preheat the oven to 180ºC (350ºF)

Sift the flour, cocoa, baking powder and salt all into one bowl and put to the side.

While on low heat, melt the butter. Once it is almost completely melted, keep stiring and add in the sugar and vanilla until completely mixed. Add the eggs; one at a time and mix well until properly mixed in. Slowly add the previous flour mixture; a little bit at a time until fully combined (It becomes heavy, so too much will cause discomfort and more work).

Heat the Nutella in the microwave until it is very melted and runny. Coat the chocolate chips and the marshmallows in flour, this will cause them not to sink to the bottom of the pan. Add them along with the Nutella recipe to the mixture and stir evenly so that the chips are spread.

Coat a tray with grease proof baking paper (I use metal paperclips for keeping the grease proof paper straight) and bake for 30 minutes. Use a knife to test the consistency; it should be firm, but also wet.

Leave to cool on a drying rack. It solidifies as it cools which is obviously easier to eat.

Captain Robert’s Infamous Pyrates Blood

Captain Robert’s Infamous
Pyrates Blood Sauce
1 cup stolen red wine (dry),
1 shot of rum (cook drinks)
4 tbs Red Wine Vinegar,
1/2 cup molasses,
1 cup ketchup,
2 tbs Dijon Mustard,
1 ts Chili Powder,
2 tbs Worchestershire Sauce,
1 ts Celery Seeds,
1 ts Kosher Salt,
1/2 ts Curry Powder,
1 ts Ground Cumin,
1 tbs Cayenne Pepper
optional:
1 tbs cooks own blood,
1 diced habanero

Simmer tell thick, spread on the meat of something that died, that you then cooked over an open flame. Eat, receive praise.

White Wine Sangria Recipe

White Wine Sangria Recipe

INGREDIENTS:

1/2 cup sugar
1 cup orange-flavored liqueur or orange juice
1 cup vodka or lemon-lime carbonated beverage
2 medium peaches or nectarines, thinly sliced, slices cut into half
1 medium orange, thinly sliced, cut in half if desired
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle (750 ml) dry white wine, nonalcoholic white wine or white grape juice, chilled (3 1/2 cups)
1 bottle (1 liter) club soda, chilled (4 cups)

DIRECTIONS:

1. In half-gallon glass or plastic pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.

2. Into another half-gallon glass or plastic pitcher, pour half of vodka mixture. Divide fruits and wine evenly between pitchers. Refrigerate until serving.

3. Just before serving, pour half of club soda into each pitcher; stir gently to mix. Serve immediately. If desired, serve over ice.

(by Betty Crocker Recipes)

MISTLETOE JELLO  SHOTS

Ingredients

• Lime jello
• 1 cup water
• 1/2 cup Apple Pucker
• 1/2 cup Absolut Vodka
• Whole mint leaves
• Red Hots or red candies
• Whipped cream

Method

Add boiling water to jello mix along with the 1/2 cup of pucker and the 1/2 cup of vodka. Dice a teaspoon the mint leaves and add to the mix. Pour the mixture into your shot cups. Arrange the cups on a tray and pop them into the fridge. Once they are setup, add a thin layer of whip cream to the top. Finally, garnish the top of each cup with red candies as berries and whole mint leaves. Two berries and two mint leaves per cup is a good rule of thumb.

Watermelon Mimosa

Ingredients:

• 1 quarter of a large watermelon, about 5 cups cut in small pieces
• Juice from 6 oranges, about 2 cups juice
• 1 bottle of chilled champagne, cava, prosecco or other sparkling wine
• Sugar to taste, based on sweetness of the fruit
• Mint to garnish

Preparation:

1. Blend the watermelon chunks with the orange juice and sugar to taste until you have a smooth pure, strain if needed.
2. Chill the watermelon orange mix in the refrigerator until ready to prepare the drinks.
3. Pour the watermelon orange mix into champagne flutes, about half full.
4. Add the champagne or other sparkling wine, pouring it gently to avoid from making a bubbly mess.
5. Stir lightly and garnish with a fresh sprig of mint.