Weekly recipes for September 7, 2011
Stuffed Tomatoes
Start to finish: 35 minutes. Servings: 4
4 large tomatoes
4 ounces loose sausage meat
2 tablespoons butter
1 small yellow onion, diced
1 stalk celery, diced
1 clove garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh oregano
1 1/2 cups torn stale bread
2/3 cup chicken broth
Salt and ground black pepper, to taste
1 cup shredded mozzarella cheese
Heat the oven to 400 F. Coat a 9-by-13-inch baking dish with cooking spray.
Slice the top off each tomato, being careful to remove only enough to create a wide opening at the top of each. Use a spoon or melon baller to carefully scoop out the innards of each tomato, much as you would a pumpkin. Arrange the tomatoes in the prepared baking dish. Set aside.
In a large skillet over medium heat, cook the sausage until browned, about 5 minutes. Add the butter, onion, celery and garlic, then cook until the onion is soft and beginning to brown. Add the rosemary, oregano and bread and cook for another 2 minutes.
Stir in the broth and season with salt and black pepper. Scoop the filling into the hollowed out tomatoes. Bake for 20 minutes, or until the tomatoes are softened and the top of the stuffing is toasted. Sprinkle with the cheese and cook for another 5 minutes, or until the cheese is melted and starting to brown.
Nutrition information per serving (values are rounded to the nearest whole number): 240 calories; 110 calories from fat (46 percent of total calories); 12 grams fat (5 grams saturated; no trans fats); 40 milligrams cholesterol; 19 grams carbohydrate; 14 grams protein; 3 grams fiber; 650 milligrams sodium).
(Recipe by Alison Ladman)
Tomato Confetti Fritters
Start to finish: 30 minutes. Servings: 6
1 quart vegetable or canola oil
1/2 cup mayonnaise
1/2 teaspoon Old Bay seasoning
1 tablespoon hot sauce
1 tablespoon lemon juice
2 large red tomatoes, seeded and diced (about 2 cups)
2 large green tomatoes, diced (about 2 cups)
2 eggs, beaten
2 scallions, chopped
1 tablespoon chopped fresh mint
1/4 cup chopped fresh parsley
2 tablespoons cornmeal
1 cup all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon ground black pepper
In a large, deep pot over medium-high heat the oil to 320 F.
In a small bowl, mix together the mayonnaise, Old Bay seasoning, hot sauce and lemon juice. Set aside.
Drain any excess liquid from the tomatoes and transfer to a medium bowl. Stir together with the eggs, scallions, mint, parsley, cornmeal, flour, baking powder, salt and black pepper. Working in batches, drop the mixture by the spoonful into the hot oil. Turn as needed until golden brown and cooked through, about 3 to 4 minutes. Transfer to paper towels to drain excess oil.
Serve with the prepared mayonnaise.
Nutrition information per serving (values are rounded to the nearest whole number): 390 calories; 240 calories from fat (62 percent of total calories); 27 grams fat (3 grams saturated; 0 grams trans fats); 80 milligrams cholesterol; 31 grams carbohydrate; 6 grams protein; 2 grams fiber; 510 milligrams sodium.
Moroccan Chicken
Makes 4 servings. Preparation time: 15 minutes. Cooking time: about 15 minutes
1 tablespoon butter
1 tablespoon olive oil
1/2-3/4 teaspoon cinnamon
1 small thinly sliced onion
1 medium red bell pepper, cut into strips
1 pound chicken breasts, cut into 1-inch pieces
1 teaspoon minced garlic
1/2 teaspoon coarse salt
1/4 teaspoon cayenne pepper
1/4 cup orange juice
1/4 cup golden raisins
1/4 cup chopped cilantro
In a large nonstick skillet, heat butter, oil and cinnamon on medium until hot. Add onion; cook 3 minutes or until softened; add bell pepper. Continue cooking 3 more minutes or until pepper is softened. Add chicken, garlic, salt and cayenne. Cook, stirring occasionally, 6 to 7 minutes or until chicken is browned and no longer pink. Add juice and raisins. Cook 2 minutes to heat through; stir occasionally. Stir in cilantro and serve.
Per serving: 241 calories, 25 grams protein, 9 grams fat (35 percent calories from fat), 3 grams saturated fat, 14 grams carbohydrate, 80 milligrams cholesterol, 452 milligrams sodium, 2 grams fiber.
Summer Pepper Corn
Makes 6 servings. Preparation time: 15 minutes. Cooking time: less than 5 minutes
1 tablespoon peanut or canola oil
2 slices smashed ginger
2 medium cloves smashed garlic
1 teaspoon seeded, minced jalapeno pepper or 1/4 teaspoon crushed red pepper
2 medium red bell peppers, cut into 1/2-inch dice (about 2 1/2 cups)
2 medium ears corn-on-the-cob, kernels scraped off (about 1 1/2 cups)
1/2 teaspoon coarse salt
1/4 teaspoon sugar
Heat a 14-inch flat-bottomed wok or 12-inch skillet on high until a bead of water vaporizes within 1 to 2 seconds. Swirl in the oil; add ginger, garlic and jalapeno pepper. Stir-fry 10 seconds or until fragrant. Add bell peppers and corn; sprinkle on the salt and sugar and stir-fry 2 to 3 minutes or until vegetables are crisp-tender. (Adapted from Stir-Frying to the Sky's Edge, Grace Young; Simon & Schuster, $35.)
Per serving: 64 calories, 2 grams protein, 3 grams fat (37 percent calories from fat), 0.5 gram saturated fat, 9 grams carbohydrate, no cholesterol, 201 milligrams sodium, 2 grams fiber.
Basil Spaghetti with Cheesy Broiled Tomatoes
Makes 4 servings. Preparation time: 15 minutes. Cooking time: less than 10 minutes, plus pasta
12 ounces spaghetti
3 large beefsteak tomatoes, each cut into 4 slices
1/2 teaspoon each coarse salt and freshly ground pepper
8 ounces grated part-skim mozzarella
1/4 cup freshly grated parmesan, plus more for garnish
3 tablespoons olive oil
2 cloves chopped garlic
1/4-1/2 teaspoon crushed red pepper
3/4 cup torn fresh basil leaves, plus more for garnish
Heat broiler. Cook pasta according to directions; drain and return to pot. Meanwhile, arrange tomato slices in a single layer on rimmed baking sheet coated with cooking spray. Sprinkle with salt and pepper. Divide and sprinkle cheeses evenly among tomatoes. Broil 3 to 5 minutes or until cheese is bubbly and golden. In a small saucepan, heat oil with garlic and red pepper 1 to 2 minutes or until fragrant. Add the garlic, oil and basil to pasta; toss to combine. Serve topped with the tomatoes and additional basil and parmesan. (Adapted from Real Simple magazine.)
Per serving: 600 calories, 28 grams protein, 22 grams fat (34 percent calories from fat), 8.2 grams saturated fat, 72 grams carbohydrate, 41 milligrams cholesterol, 681 milligrams sodium, 4 grams fiber.
