Tuesday, September 4, 2012

Good Friends and Stuffed Tomatoes

We had our good friends, Tim and Alisa, swing by for a visit (actually, no one really "swings by" up here, it is the end of the road, you know). We went fishing and had them use our portage boat while Steve, Tansy, and I went in the big boat.


And there they go... We caught enough fish for dinner!


We stopped at a campsite for lunch. I made focaccia. I mad the yeasted dough ahead of time and then let it rise in our cooler while we fished. By the time we got to the island, the dough was ready for cooking. I used olive oil, coarse salt, rosemary, garlic, and a sweet red pepper that Alisa brought from their garden.


The next day we took the boats to a smaller lake because it was windy. We tied up the boats to each other at lunch time and had sesame noodle pasta and nice, cold beer. Here are the guys telling stories.


 Later we did some dock sitting (with more cold beer). You can see Tansy's ribs very clearly. She got sick and lost 10% of her body weight in four days! For those of you who know her, she doesn't have weight to loose to start with. We always tease about cooking her up for supper, but we couldn't invite anyone over to eat because there wouldn't be enough food! After a trip to the vet on Labor Day, she's much better now and is liking the special food I'm cooking for her tummy.


I discovered stuffed tomatoes. They are super easy to make and super yummy! Here they are finished along with the potatoes we dug from our garden (we tossed the potatoes in a mustard sauce before baking).


Stuffed Tomatoes

12 medium to large Tomatoes (preferably from your garden)
1/2 onion finely chopped
1 garlic clove crushed
1 cup plain yogurt (I prefer Greek yogurt)
2 T olive oil
3/4 cup orzo (it looks like rice, but it is pasta)
A good handful of chopped basil
1 tsp salt
1/2 tsp pepper
1/4 tsp red pepper flakes

Cut the tops off the tomatoes and scoop out the innards with a spoon into a bowl being careful not to go through the sides. Place the cut tomatoes into an oiled baking pan with sides so that they fit comfortably, not too crowded and not too loose (you want them to stay upright when they bake).

With your hands, squish the tomato innards to get rid of any large lumps. Scoop two cups of that chunky liquid into a separate bowl and  mix in all of the other ingredients. Use this mixture to fill the tomato cups. Bake in a 350 degree oven for 45 to 60 minutes until the tomatoes are tender.

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