Post by Loupy on Aug 9, 2010 13:31:11 GMT -7
Orzo-Stuffed Tomatoes
From Desert Hot Springs, California, Marian Ridgeway writes, “My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite.”
Prep: 35 min.
Bake: 15 min.
6 Servings
Ingredients:
2/3 cup uncooked orzo pasta
6 medium tomatoes
1 tablespoon butter
1/2 cup shredded reduced-fat Swiss cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon white pepper
Paprika
Directions:
Cook orzo according to package directions.
Meanwhile, cut a thin slice off the top of each tomato.
Scoop out pulp, leaving a 1/2-in. shell.
Set aside 6 tablespoons pulp for filling.
Invert tomatoes onto paper towels to drain.
Drain orzo.
In a small heavy saucepan, cook butter over medium heat for 5-7
minutes or until golden brown.
Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp.
Spoon into tomatoes.
Place in an ungreased 2-qt. baking dish; sprinkle with paprika.
Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Seeding Tomatoes
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes.
It's usually not necessary to remove the seeds from tomatoes before using.
But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture.
For example, it's not important to seed tomatoes when preparing a tossed salad.
But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture.
And using seeded tomatoes when assembling a casserole can prevent it from becoming watery.
To remove the seeds from a tomato, cut it in half horizontally and remove the stem.
Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds.
Then slice or dice as directed in the recipe.
Nutrition Facts:
1 stuffed tomato equals
150 calories
3 g fat
2 g saturated fat
9 mg cholesterol
456 mg sodium
24 g carbohydrate
2 g fiber
7 g protein
Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2010
From Desert Hot Springs, California, Marian Ridgeway writes, “My neighbor and I used to have a friendly competition for that first ripe tomato! This side dish with orzo is always a favorite.”
Prep: 35 min.
Bake: 15 min.
6 Servings
Ingredients:
2/3 cup uncooked orzo pasta
6 medium tomatoes
1 tablespoon butter
1/2 cup shredded reduced-fat Swiss cheese
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 teaspoons minced fresh parsley
1 teaspoon salt
1/4 teaspoon white pepper
Paprika
Directions:
Cook orzo according to package directions.
Meanwhile, cut a thin slice off the top of each tomato.
Scoop out pulp, leaving a 1/2-in. shell.
Set aside 6 tablespoons pulp for filling.
Invert tomatoes onto paper towels to drain.
Drain orzo.
In a small heavy saucepan, cook butter over medium heat for 5-7
minutes or until golden brown.
Remove from the heat; stir in the cheese, basil, parsley, salt, pepper, orzo and reserved pulp.
Spoon into tomatoes.
Place in an ungreased 2-qt. baking dish; sprinkle with paprika.
Bake, uncovered, at 350° for 15-20 minutes or until heated through.
Seeding Tomatoes
Summer is the perfect time of year to enjoy fresh juicy tomatoes in all types of recipes.
It's usually not necessary to remove the seeds from tomatoes before using.
But for some recipes, seeding the tomatoes can improve the dish's appearance or eliminate excess moisture.
For example, it's not important to seed tomatoes when preparing a tossed salad.
But it's nice to remove the seeds when making creamy tomato soup to ensure a smooth texture.
And using seeded tomatoes when assembling a casserole can prevent it from becoming watery.
To remove the seeds from a tomato, cut it in half horizontally and remove the stem.
Holding a tomato half over a bowl or sink, scrape out seeds with a small spoon or squeeze the tomato to force out the seeds.
Then slice or dice as directed in the recipe.
Nutrition Facts:
1 stuffed tomato equals
150 calories
3 g fat
2 g saturated fat
9 mg cholesterol
456 mg sodium
24 g carbohydrate
2 g fiber
7 g protein
Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2010
