Dinner

 Summer dinner with friends from St Johns...

As yall can tell, I am really liking my new cheap glass plates, I thought this was all the Summery ....

So , here is the deal - We had a vegetarian coming for dinner, and I really hate to single out one person at a table, so , everyone goes there. A high powered con fab with Miss Brenda out in LA, and dinner was on the table. I did sort of follow this recipe - other than..

HFMP did not have Poblano peppers, and I was not going to go all the way to Wegmans, so I just went with sort of a banana pepper, which I did not roast, but just sweated with onions, carrots, celery, zucchini ,garlic ... the usual. Really, just use this recipe as a template and do what ever you want.... go greek with Feta and olives, use brown rice instead of the quinoa, really what ever.....

I always add more veggies than the recipe calls for - why not.

Also that salting of the tomato seemed a bit complex to me, so I did not do it, BUT - by all means, strain ( meaning rub the guts through a colander - and cook the quinoa in the tomato juice with as  much added water as you need, it really helps the flavor...

Baked Tomatoes with Quinoa, Corn, and Green Chiles

These tomatoes are stuffed full with super healthy quinoa, sweet fresh corn, pobalno chiles, and lots of shredded cheese. Fresh lime juice adds a burst of citrus freshness. It's a delicious side or meatless main.

Cooking Light JUNE 2012

• Yield: Serves 6 (serving size: 1 stuffed tomato)
• Hands-on:55 Minutes
• Total:1 Hour, 20 Minutes

Ingredients

• 2 poblano chiles
• 2 cups fresh corn kernels (about 4 ears)
• 1 cup chopped onion
• 1 tablespoon chopped fresh oregano
• 1 tablespoon olive oil
• 1 tablespoon fresh lime juice
• 1 teaspoon salt, divided

• 3/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 6 large ripe tomatoes (about 4 pounds)
• 1 cup uncooked quinoa
• 1/4 cup water
• 4 ounces colby-Jack cheese, shredded (about 1 cup packed)

Preparation

1. Preheat broiler to high.

2. Cut the chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin side up, on a foil-lined baking sheet; flatten with hand. Broil 8 minutes or until blackened. Place in a paper bag; close tightly. Let stand 10 minutes. Peel chiles. Coarsely chop chiles; place in a bowl. Add corn and onion to pan; broil 10 minutes, stirring twice. Add corn mixture to chopped chiles; stir in oregano, oil, lime juice, 1/4 teaspoon salt, cumin, and black pepper.

3. Cut tops off tomatoes; set aside. Carefully scoop out tomato pulp, leaving shells intact. Drain pulp through a sieve over a bowl, pressing with the back of a spoon to extract liquid. Reserve 1 1/4 cups liquid, and discard remaining liquid. Sprinkle tomatoes with 1/2 teaspoon salt. Invert tomatoes on a wire rack; let stand 30 minutes. Dry insides of tomatoes with a paper towel.

4. Place quinoa in a fine sieve, and place sieve in a large bowl. Cover quinoa with water. Using your hands, rub the grains together for 30 seconds; rinse and drain. Repeat the procedure twice. Drain well. Combine reserved tomato liquid, quinoa, 1/4 cup water, and the remaining salt in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer for 15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Add quinoa mixture to corn mixture; toss well.

5. Preheat oven to 350°.

6. Spoon about 3/4 cup corn mixture into each tomato. Divide cheese evenly among tomatoes. Place tomatoes and tops, if desired, on a jelly-roll pan. Bake at 350° for 15 minutes. Remove from oven. Preheat broiler. Broil the tomatoes 1 1/2 minutes or until cheese melts. Place tomato tops on tomatoes, if desired.

So, some pre game eggs and goldfish, then the tomatoes with a nice green salad and homemade vinaigrette, bread and butter, BOOM - all done, everyone really , well almost everyone really loved it, not a bite left really

Post my mother's easy peach cobbler

PEACH COBBLER

Preheat oven to 350º

1 stick butter

1 cup of milk

1 cup of sugar

dash of salt

1 cup of plain flour

2 t baking powder

2 cups of fresh peaches or 1 large can

( don't mess with the fresh, just go with a can - easy peasy.... _

Melt butter in dish

mix everything else save peaches together..

drain peaches

pout wet mixture over the melted butter, add peaches - 

375º for 30 min

I doubled this and it needs to cook a good 12 / 15 min more for the double.....