Recipe #59 Stuffed Tomatoes
Jan 24, 2017 20:17:51 GMT
Hellvis Azal Deathley, C K Styles, and 1 more like this
Post by Cushing4eva on Jan 24, 2017 20:17:51 GMT
Today I lost my Recipe Book virginity with an attempt at one of the most economical recipes in the Great Book, Stuffed Tomatoes. My thinking was that this would be a relatively simple first time and I could be a little more adventurous with future meals.
Let's get stuck in with a list of ingredients. Below are the list of ingredients for four servings, as in the book. I decided, given I would be eating lunch alone, to make just two so I halved each of these amounts. I also used a tiny bit less tuna because I wanted to get a sustainable pole-and-line caught tuna. It was perhaps a little less economical though I would hope Pert would approve of my desire to avoid my meal costing the Earth in a slightly different sense.
4 large tomatoes
7oz can of tuna
Seasoning
1/2oz butter
The directions are simple enough for even the least experienced cook to follow (which is why I started here!). Preheat your oven to 400F/gas mark 6. Cut the top off your tomatoes and scoop out the centers, retaining the juices and soft flesh but discarding anything harder. Place your hollowed out tomatoes on your baking tray (I used a small cake pan lined with parchment paper for easy clean up) along with the tops of your tomatoes.
Next, take your tuna and drain it, mixing it with the tomato bits you retained. Season to taste. I used a little seasoned salt, Italian seasoning and freshly ground black pepper. Mix this in well and generously fill the voids. If you have excess filling, lay it out on the baking tray too. Top each tomato with an equal slice of your butter.
Bake for 15 minutes. Serve with rice (I used the recommended serving of a cup from the back of the Uncle Ben's box but I found I probably only wanted to eat about a half cup).
Nutritional Information (per serving with 1 cup of rice):
325 calories!!!
Fat 3.1g
Saturated Fat 0.9g
Cholesterol 11.1mg
Sodium 136.8mg
Carbohydrates 7.1g
Fiber 2.2g
Sugars 4.8g
Protein 16.7g
I am not sure how Pertwee felt about dieting or keeping track of one's food intake but given I do not get to jump on and off hovercrafts, sprint across beaches or have fist fights on top of urban gantries on a regular basis, I need to find other ways to keep trim.
Being on a diet, this worked really quite well and I was very pleased with the amount of protein it packs in. Keep in mind that the rice itself constitutes a big part of the calorie count so this was a spartan but filling lunch.
Economical Information (for two servings):
Ready Rice $1.89
2 Large Tomatoes $2.44
Wild Planet Tuna $4.19
Cost per portion: $4.26
The Verdict
I was surprised at how well this worked as a light lunch, though I wish I had put a little more seasoning in. The tomato will emit a lot of juice while baking so be sure to drain your tuna well to avoid it getting very soggy! I would probably pair it with a more interesting rice, were I to do this again, and I might add some spices to try to give it a little more punch and flavor.
Let's get stuck in with a list of ingredients. Below are the list of ingredients for four servings, as in the book. I decided, given I would be eating lunch alone, to make just two so I halved each of these amounts. I also used a tiny bit less tuna because I wanted to get a sustainable pole-and-line caught tuna. It was perhaps a little less economical though I would hope Pert would approve of my desire to avoid my meal costing the Earth in a slightly different sense.
4 large tomatoes
7oz can of tuna
Seasoning
1/2oz butter
The directions are simple enough for even the least experienced cook to follow (which is why I started here!). Preheat your oven to 400F/gas mark 6. Cut the top off your tomatoes and scoop out the centers, retaining the juices and soft flesh but discarding anything harder. Place your hollowed out tomatoes on your baking tray (I used a small cake pan lined with parchment paper for easy clean up) along with the tops of your tomatoes.
Next, take your tuna and drain it, mixing it with the tomato bits you retained. Season to taste. I used a little seasoned salt, Italian seasoning and freshly ground black pepper. Mix this in well and generously fill the voids. If you have excess filling, lay it out on the baking tray too. Top each tomato with an equal slice of your butter.
Bake for 15 minutes. Serve with rice (I used the recommended serving of a cup from the back of the Uncle Ben's box but I found I probably only wanted to eat about a half cup).
Nutritional Information (per serving with 1 cup of rice):
325 calories!!!
Fat 3.1g
Saturated Fat 0.9g
Cholesterol 11.1mg
Sodium 136.8mg
Carbohydrates 7.1g
Fiber 2.2g
Sugars 4.8g
Protein 16.7g
I am not sure how Pertwee felt about dieting or keeping track of one's food intake but given I do not get to jump on and off hovercrafts, sprint across beaches or have fist fights on top of urban gantries on a regular basis, I need to find other ways to keep trim.
Being on a diet, this worked really quite well and I was very pleased with the amount of protein it packs in. Keep in mind that the rice itself constitutes a big part of the calorie count so this was a spartan but filling lunch.
Economical Information (for two servings):
Ready Rice $1.89
2 Large Tomatoes $2.44
Wild Planet Tuna $4.19
Cost per portion: $4.26
The Verdict
I was surprised at how well this worked as a light lunch, though I wish I had put a little more seasoning in. The tomato will emit a lot of juice while baking so be sure to drain your tuna well to avoid it getting very soggy! I would probably pair it with a more interesting rice, were I to do this again, and I might add some spices to try to give it a little more punch and flavor.