Online Round 2 Recipe Couscous Stuffed Tomatoes Food

COUSCOUS-STUFFED BEEF TOMATOES

Steps:

• Preheat oven to 200C/fan 180C/gas 6. Put couscous in a heatproof bowl, then pour over 175ml/6fl oz boiling water. Cover and leave for 5 mins. Cut each tomato across about a third of the way down and scoop out the inside with a teaspoon, keeping the tomato intact. Place the tomato bits in a bowl. Scoop out the lid, discarding the core, then reserve the lid. Add garlic, paprika and couscous to the bowl of tomato bits. Leave for 1 min then mix with a fork.
• Put the spring onions, coriander and mint in a bowl, then add the lemon juice, pine nuts, sultanas, olive oil and seasoning. Mix well. Add to the couscous and stir until combined.
• Using a spoon, fill the tomato cases with the couscous mix. Top with the lids, place in a roasting tray, drizzle with a little olive oil and bake for 20 mins until soft.

VERONICA'S STUFFED TOMATOES

Steps:

• Cut the top quarter off of each of the tomatoes and reserve for later. Scoop out the pulp from the insides of the tomatoes and add to a blender. Sprinkle the tomato shells with 1/2 teaspoon salt. Season the pulp with the basil, broth, oregano, garlic, 2 tablespoons olive oil and 1 teaspoon salt. Blend on high speed until smooth, then pour the puree into a medium bowl. (You should have about 2 1/4 cups.) Add the tomato puree to the pulp puree and stir to combine. (It should yield 2 3/4 cups. If it doesn't, add more puree.) Stir in the rice.
• Preheat the oven to 375 degrees F.
• Spread the potatoes on the bottom of a 9-by-13-inch baking dish. Drizzle with 2 tablespoons olive oil and the remaining 1/2 teaspoon salt. Toss well to combine. Nestle the tomatoes into the diced potatoes. Fill each tomato almost all the way to the top with the rice filling. Place the tops back on the tomatoes. Pour any remaining filling around the tomatoes and over the potatoes. Drizzle the whole dish with the remaining 2 tablespoons olive oil and bake until the tomatoes are blistered on the outside and the rice is cooked through, 1 hour and 15 minutes.
• Serve with a grating of Parmesan, if desired.

COUSCOUS STUFFED TOMATOES

Steps:

• Bring the water, 1⁄4 teaspoon of the salt, and 1⁄8 teaspoon of the pepper to a boil in a small saucepan. Add the couscous, cover, and remove from the heat. Let stand 5 minutes, then fluff with a fork.
• Meanwhile, cut a thin slice from the top of each tomato and reserve. With a spoon, carefully scoop out the seeds and pulp, leaving a tomato shell. Save the tomato pulp for soups or sauces.
• Heat the oil in a large nonstick skillet over high heat. Add the zucchini, onion, bell pepper, and basil; cook, stirring frequently, until crisp-tender, about 5 minutes. Add the beans and tomato sauce; cook until slightly thickened, about 2 minutes. Remove from the heat and stir in the couscous, feta, and the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper. Spoon about 3⁄4 cup filling into each tomato shell and cover with the reserved tomato tops.
• Yields 1 stuffed tomato per serving.

ONLINE ROUND 2 RECIPE - EGGS IN PURGATORY

Steps:

• Heat the canola oil in a medium skillet over medium heat. Add the onion and saute until soft, about 5 minutes, then add the garlic and cook for 1 more minute. Stir in the crushed tomatoes, reserved bloody Mary mix and season with salt and crushed red pepper. Let simmer 5 minutes and then add the basil.
• Crack the 4 eggs into the tomato sauce, and cook until the whites are set and the yolks are still runny. Transfer some of the sauce into 2 shallow serving bowls. Add 2 eggs to each bowl and serve with toasted bread.

ROUND 2 RECIPE - STUFFED PEPPERS

Steps:

• Preheat the oven to 350 degrees F.
• Cut the red peppers in half and scoop out the seeds and ribs. Place them onto a baking sheet.
• To the reserved brown rice mixture, stir in half the cheese and all the tomatoes. Stuff the peppers with the rice mixture, dividing it evenly. Top the peppers with the remaining cheese. Bake until the peppers are tender and the cheese has melted, 25 to 30 minutes.

COUSCOUS STUFFED TOMATOES

Steps:

• Heat chicken stock or vegetable broth and olive oil to boiling. Then pour over couscous and let sit for at least 5 minutes.
• Carefully cut top off of tomato. Scoop out pulp (reserve for later), sprinkle inside with a little salt and turn over on a rack to drain excess liquid.
• Chop artichoke heart, olives, and reserved tomato pulp.
• Fluff couscous and combine with srtichoke, olives, tomato pulp, and oregano. Taste and adjust seasonings to taste. Lightly pack stuffing mixture into tomato cup and enjoy your lunch!