Springer's Kitchen

Vegetarian. High-Altitude. Mormon. Food.

Millet-Stuffed Tomatoes

Ingredients

  • 8 medium ripe tomatoes
  • 1 3/4 teaspoons salt
  • 1 cup millet
  • 2 cups vegetable stock
  • 1 clove garlic, minced
  • 4 ounces goat cheese, crumbled into small pieces
  • 1/2 cup olive oil
  • 3 tablespoons lightly toasted pine nuts
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon onion powder
  • 1 1/2 teaspoons lemon zest
  • 1/4 teaspoon fresh ground pepper
  • 1/4 cup grated Parmesan cheese

Directions

Preheat oven to 500 degrees F.

Slice off about 1/2 inch of the stem end of the tomatoes and hollow out the inside.  If necessary, slice just a small section off of the bottom of the tomatoes, so that they will sit flat on a baking sheet. Sprinkle 1/8 teaspoon of salt in the hollow portion of each tomato and place hollow side down on a baking sheet. Set aside.

In a medium saucepan, over medium-high heat, stir the millet for 5 minutes or until the seeds turn golden brown and begin to pop in the pan. Remove from heat and add the stock, garlic and remaining 3/4 teaspoon of salt. Bring to a boil. Reduce the heat, cover and cook over medium-low heat until the millet is tender and all the liquid has been absorbed, about 20 minutes. Remove from heat and let stand covered for 10 minutes. Fluff with a fork.

Pour the millet into a medium mixing bowl and add the goat cheese, olive oil, pine nuts, basil, parsley, chives, lemon zest and pepper.

Drain any liquid that has been released from the tomatoes; dry the sheet pan. Turn tomatoes so the hollow side faces up and roast the tomatoes in the oven for 5 to 7 minutes or until the skin begins to turn brown and slightly blister. Remove the tomatoes from the oven and let cool slightly. Turn the oven down to 350 degrees F.

Evenly divide the filling among the tomatoes. Sprinkle with the Parmesan and bake in the oven until heated through, about 5 minutes.

Adapted slightly from Stuffed Tomatoes by Emeril Lagasse.

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Stuffed Zucchini

Ingredients

  • 4 small zucchini, 5 to 6-inches long, 1 1/2-inches thick
  • 2 tablespoons canola or olive oil
  • 12  mushrooms, chopped
  • 1 small to medium yellow onion, chopped
  • 3 to 4 cloves garlic, grated or chopped
  • Salt and freshly ground black pepper
  • 2 vine ripe tomatoes or Roma tomatoes, seeded and chopped
  • 2 small handfuls of Italian breadcrumbs
  • 3/4 cup shredded Parmsan
  • 1 egg, beaten

Directions

Heat the oven to 425 degrees F.

Halve the zucchini lengthwise and scoop out the seeds and soft center flesh with a spoon to produce a set of shallow shells to hold the stuffing. Reserve the center flesh. Arrange the small hulls in a baking dish. Drizzle with a little oil and season with salt and pepper, to taste. Chop the reserved zucchini flesh and set aside.

Heat the remaining oil in a skillet over medium-high heat and saute the mushrooms and garlic for 5 minutes. Add in the reserved zucchini and tomatoes, season with salt and pepper, and heat through for 1 minute.  Remove from the heat.

Fold the herb crumbs into the veggies along with 1/2 cup Parmesan and the egg. Mound the zucchini stuffing in to the shells and roast for 15 minutes. Remove from the oven, sprinkle the tops with remaining cheese and broil for 2 to 3 minutes to brown.

Adapted from Stuffed Young Zucchini by Rachel Ray.

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Orzo Stuffed Bell Peppers

Ingredients

  • 3 14-ounce cans Italian style tomatoes
  • 3 zucchini, grated
  • 1 teaspoon dried mint
  • 3/4 cup grated Parmesan, plus more for sprinkling*
  • 6 tablespoons canola or olive oil
  • 4 cloves garlic, minced or pressed
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 6 cups chicken broth
  • 2 1/4 cups orzo (rice-shaped pasta)
  • 12 sweet bell peppers (We like orange and yellow, but you could use red or green, too.)

Directions

Preheat the oven to 400 degrees F.

Pour the tomatoes into a large bowl with the zucchini, mint, cheese, olive oil, garlic, salt, and pepper. Stir to combine.

Meanwhile, bring the broth to a boil in a large saucepan over high heat. Add the orzo and cook for 4 minutes. The orzo should be only partially cooked. Use a fine mesh sieve to transfer the orzo to the large bowl with the other vegetables. Stir the orzo into the vegetable mix to combine. Transfer the warm broth to a 4-quart baking dish (about 10×13 inches).

Slice the tops off the peppers and remove all ribs and seeds. Cut a very thin slice from the base to help the peppers stand up.

Place the peppers in the baking dish with the warm broth. Spoon the orzo mixture into the peppers. Cover the dish with foil and bake for 45 minutes. Remove the foil, sprinkle the top of each pepper with cheese and continue baking until the cheese is golden, about 15 minutes. Remove from the oven, carefully transfer the orzo stuffed pepper to a serving plate.

*Sometimes I substitute 1/2 cup of the Parmesan for Mozzarella, because it tastes just as good and costs less.

Adapted from Orzo Stuffed Peppers by Giada de Laurentiis.

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