Recipes from Friday

Wednesday we got a case, that's right, a case, of big ripe tomatoes, for free. Oh ya! There is a nice place in Utah called Castle Valley, and in this nice little place is a boarding school/farm. My Father-in-law has bean there helping with maintenance and working on the farm. He was back for a couple of weeks, but when a lady that works there too came here and picked him up, we got a very nice present. Here is a little of what I did with them.

                         

Made quiche, 

• Ingredients:
• 
  
• 3 eggs, 
• 
  
• 1 cup milk, 
• 
  
• 1/2 bunch cilantro, 
• 
  
• few Dashes of hot sauce, 
• 
  
• 1/4 cup chopped onion
• 
  
• 1-2oz green chilies,
• 
  
•  1/4 cup cheese if desired. 
• 
  
• dash salt,
• 
  
• 2tsp cumin. 
• 
  
• 12 medium to large tomatoes hulled. 

Put some oil around the tomatoes, and place one in each muffin tin cup. Mix ingredients together, poor into hulled tomatoes. (1/2 to 1/3 full) Bake at 400 for 45min-1hr. (time will depend on moisture content, may take longer than 1hr)

Made Lasagna cups.

What you will need:

• A muffin pan
• Lasagna recipe of choice, and ingredients for that recipe (I used a red sauce with olives, asiago, and mozzarella.)
• 1 package of wonton wrappers (48 wrappers) 

Preheat your oven to 375 and oil your pan. Put one wonton wrapper in the bottom of each cup, and assemble your lasagna according to your preferred recipes instructions, making sure that the wonton (noodle) layers have the points facing so that they aren't right on top of each other. This will make it look and stay together better. I did a wonton, the sauce, grated asiago, wonton sauce etc, until on the top i did sauce, mozzarella, tiny bit of asiago, and no wonton. Bake for 20 min and then let them cool for 10 min. once they cool, they will come out of the pan easily. 

Made stuffed tomatoes

Ingredients:

• 8 medium-large tomatoes, hulled (removing pulp and seeds)
• 2 cups of bread crumbs
• 2 cloves of garlic, minced
• 1/2 bunch of chopped basil (you can use 4 tbsp of dried)
• 1/4 to 1/2 cup olives, chopped (black, kalamata, or any other you think will be yummy)
• 1/4 to 1/2 cup Asiago or Parmesan 
• Salt an pepper to taste
• olive oil

Preheat your oven to 425. Coat the outside of the tomatoes in oil, and place each one in a muffin tin, ramekin, or in a high walled casserole dish. Mix the bread crumbs, garlic, basil, olives, half the cheese, and the salt and pepper together in a bowl. fill each tomato with the mixture and put a bit of cheese on the top of each. Bake for 30-40 minutes.