The weather in Boston has been wild lately, we were buried under a few feet of snow this past weekend, and more is expected for tomorrow! The sidewalks are so icy, I felt like I was skating to work this morning, and giant trucks full of snow are going past my window as we speak. With weather like this, why go outside? I highly suggest hunkering down with a good book (my current book of choice) and these stuffed tomatoes! Since we were both stuck at home this past weekend (no public transportation was running, and cars were not allowed on the road) we both did a lot of cooking. So stay tuned for more recipes worthy of hunkering down with.
Sometimes with cooking, composition is everything. I make a lot of lentils, particularly these red lentils. I often cook them with onions and tomatoes and add them to a salad or make a soup. Even though this recipe has most of the same ingredients as a simple lentil soup, it is so different – maybe it’s the crispy cheesy layer on top. After all, you can never go wrong if you add a layer of cheese.
4 large tomatoes
1 cup red lentils
1 cup water
2 onions, chopped
5 cloves of garlic, chopped
salt & peper to taste
1 teaspoon tarragon
1 teaspoon rosemary
Grated cheese of your choice
3 tablespoons of coconut oil
1.) Saute the chopped onions and garlic in the coconut oil.
2.) Add water and lentils, cover and bring to boil.
3.) Bring lentils to a simmer, add spices and cook until they are soft and the water is absorbed.
4.) While you are cooking the lentils, cut off the top of the tomatoes and scrape out the inside. It is key to be thorough here. If you leave too much tomato meat inside, the stuffed tomatoes will be too watery.
5.) Discard the inside of the tomato and use later for a tomato sauce or perhaps a tomato soup.
6.) Stuff the tomatoes with cooked lentils and cover with grated cheese.
7.) Cook on 350 for 20-30 minutes, or until the tops are golden brown and the tomato skin is wrinkly.
I have to admit cooking sometimes stresses me out for two reasons 1) The preparation. I could never be one of those people who plan every meal of the month and buy everything in bulk. If I could really have it my way I would walk to the marché every evening and cook with all fresh ingredients. But this is Boston. 2) My meal has to be served at it’s appropriate temperature. It’s this strange paranoia I’ve always had and therefore prefer baking. Feeling the clock ticking while people wait to be served a warm dish makes me sweat and my face turns so serious, which I know is bad and only adds pre-mature wrinkles to my very dry skin (thank you winter). However, this Asaparagus soup only makes you younger. It’s made with lots of greens and is a hearty soup that can be served in clear bowls which will brighten up a dull table. It can be served chilled or warm and during the spring or even the winter. It’s easy and delicious so no sweat! or wrinkles.
2 Tbs olive oil 1 shallot, minced 2 cloves garlic, minced 1 lb green asparagus, touch bottoms trimmed and diced 1 tsp salt 3 cups vegetable stock 2 cups tightly packed arugula 1 avocado, pitted and peeled Garnish (optional): Bacon, Croutons, almonds, microgreens, shrimp, crabmeat, etc.
1. Heat the olive oil in a large pot over medium heat and add shallots, garlic, asparagus, and salt. Cook the vegetables for 3 minutes or until tender but not browned.
2. Add vegetable stock and bring to a boil. Then, turn the heat to low and simmer for 4 minutes or until the asparagus is tender.
3. Add arugula and cook for 1 additional minute. Remove the pot from the heat.
4. Add avocado and puree the soup. Add seasoning (salt, pepper) if needed.
5. Serve the soup warm or chilled and top with your favorite ingredient.
It’s winter out there. Well, not officially- I know that the solstice isn’t for a few days yet- but in New England it has been unofficial winter for more than a month! That’s right, it has already snowed twice. Our most recent … Continue reading →