Creamy quinoa risotto stuffed baked tomatoes make a perfect vegetarian main course! This filling dish is sure to warm any heart.
Quinoa Risotto Baked Tomatoes
- 1 small acorn squash (seeds removed)
- for the quinoa risotto:
- 3 tablespoons butter
- 1 small onion (diced (about 1/2 cup))
- 3 cloves of garlic (minced)
- 1 cup quinoa
- 2 cups vegetable stock
- 1/2 cup heavy cream
- 2 cups tap water
- 1 tablespoon salt
- for the baked tomatoes:
- 4-6 large tomatoes
- 1/2 cup panko breadcrumbs
- olive oil (to taste)
- Heat the oven to 450* and slice the acorn squash down the middle. Remove the seeds with a spoon, then place the squash on a baking sheet or wrap in aluminum foil and roast for 30 minutes, or until the flesh is soft and can be easily pricked with the tip of a knife or a fork. Set aside and let cool slightly. When the squash is cool enough to handle, mash the squash and reserve one cup. Any squash left over will freeze beautifully. (The squash can be roasted and mashed ahead of time)
- for the quinoa risotto:
- In a large, heavy-bottomed pot, melt the butter over medium heat and add the onions, cooking until they are soft and translucent. Add the garlic and quinoa and stir until the garlic is very fragrant, about 1 minute. Add the cup of mashed squash, vegetable stock, heavy cream, and tap water and stir to combine. Turn the heat to low, and cook, uncovered and stirring often, for at least 1 hour to 2 hours. The risotto is ready when most of the liquid cooks away and the grains are soft all the way through.
- for the baked tomatoes
- Preheat the oven to 350*F. Cut a hole in the top of each tomato and, using a paring knife or a serrated spoon, dig a hole into the tomato, taking care not to pierce the bottom. Fill this cavity with the finished risotto, and top with a layer of panko breadcrumbs. Drizzle the breadcrumbs with a little olive oil.
- Bake for 20 minutes or until the skin on the sides of the tomato has just started to split and the flesh is hot. If the breadcrumbs are not crispy enough, broil the tomatoes for a minute or two until the breadcrumbs have browned.
- Serve hot.
A thick and hearty, spicy sweet potato soup, with a smooth richness from coconut milk. A finishing swirl of Sriracha adds just the right amount of heat!
Chocolate, banana, and buttermilk muffins are a lightly sweet and slightly hearty way to start the day! It’s like healthy chocolate cake for breakfast. Print
- 1 cup white flour
- 1/2 cup whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup semisweet cocoa powder
- 1/2 cup dark brown sugar
- 1/4 cup white sugar
- 1 cup buttermilk
- 2 eggs (, lightly whisked)
- 2 large bananas (, mashed (about 1 cup))
- Preheat the oven to 350*F. Combine the white and whole wheat flours, baking powder, baking soda and cocoa powder in a medium-sized bowl and set aside.
- Combine the brown and white sugar, buttermilk, eggs, and bananas and stir until mostly smooth.
- Slowly add the dry mixture to the wet in stages, making sure not to overmix the batter. Place paper liners in a muffin tin, and distribute the batter evenly. Each muffin cup should be about 3/4 of the way full.
- Bake for 12-15 minutes or until a cake tester comes out clean. Allow to cool before serving.
Homemade Ranch Seasoning Mix is much easier to make than you might think. You’ve probably got most of the ingredients in your cupboard already!
Roasted cauliflower adds a subtle nutty layer to this creamy, mellow and delicious side dish, topped with a shower of freshly grated parmesan cheese.