PESTO-STUFFED TOMATOES
Juicy, ripe red tomatoes? Here's a delicious way to enjoy them as well as aromatic fresh basil.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Cut 1/4-inch slice from stem end of each tomato; scoop out pulp. Discard seeds; chop pulp. Mix pulp, 2 tablespoons cheese, the nuts, basil, oil, garlic salt and pepper. Gently stir in bread crumbs. Fill tomatoes with mixture.
- Place tomatoes in 4 small custard cups or arrange in circle in shallow round microwavable dish. Cover loosely with waxed paper.
- Microwave on High 3 to 4 minutes or until tender. Sprinkle with 1 tablespoon cheese. Cover and let stand about 2 minutes or until cheese is melted.
Nutrition Facts : Calories 120, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 290 mg
ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND PINE NUTS
Provided by Molly O'Neill
Categories side dish
Time 35m
Yield Four servings
Number Of Ingredients 14
Steps:
- Preheat oven to 325 degrees. Peel tomatoes. Mince one tomato and set aside. Cut a 3/4-inch slice from the bottom of the others, reserving these pieces to serve as lids. Scoop out seeds and center flesh. Rub the insides with 1 tablespoon of olive oil; place a garlic clove, a sprig of thyme, a sprig of tarragon, a bay leaf and a basil leaf into each. Put the lids on and bake until they begin to soften, but still maintain their shape, 10 to 12 minutes. Remove from oven and discard garlic and herbs.
- In a double boiler, warm the couscous. Add the minced tomato, chanterelles, pine nuts, cucumber and corn and stir. Add 1 tablespoon of oil, the chopped chives, the minced tarragon and mint and stir. Spoon into the tomatoes, reheat in the oven and serve two to a plate garnished with whole chives.
Nutrition Facts : @context http, Calories 299, UnsaturatedFat 7 grams, Carbohydrate 47 grams, Fat 9 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 23 milligrams, Sugar 6 grams
PASTA WITH TOMATOES, PINE NUTS AND BASIL
Categories Nut Pasta Tomato Sauté Vegetarian Quick & Easy Basil Pine Nut Spring Bon Appétit
Yield Serves 4
Number Of Ingredients 10
Steps:
- Heat oil in heavy medium skillet over medium-high heat. Add pine nuts and garlic and sauté until light brown, about 3 minutes. Stir in tomatoes and next 3 ingredients and heat through. Season with salt and pepper. Pour over pasta and toss thoroughly. Sprinkle with Parmesan. Serve immediately, passing additional Parmesan separately.
SUN-DRIED TOMATO, PINE NUTS AND BASIL STUFFED CHICKEN BREASTS
This healthy meal is very flavorful quick and easy. Chicken stuffed with fresh basil, pine nuts, sun dried tomatoes with a syrupy balsamic sauce.
Provided by Rita1652
Categories Poultry
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut a deep horizontal pocket in the side of each chicken breast. Make the pocket as large as you can without piercing the top or bottom of the breast. Rub pepper & salt over the breasts. Place 2 slices of tomato 1 teaspoon pine nuts and about 4 basil leaves in the pocket of each chicken breast. Secure the pocket with toothpicks threading along the side to close. Heat the oil in a heavy oven-proof skillet until it begins to smoke. Cook each side of the chicken until golden brown.
- Add the vinegar and chicken stock and bring to a boil. Lower the heat and gently simmer the chicken for 2 or 3 minutes per side until cooked through.
- Remove the chicken breasts from the skillet and keep in a warm oven or under a foil tent. Continue to cook the sauce until it is reduced to a thick syrup.
- Taste the sauce and season with salt and pepper. Spoon the sauce over each chicken breast. Garnish with fresh basil.
Nutrition Facts : Calories 242, Fat 10.7, SaturatedFat 1.7, Cholesterol 76.9, Sodium 289.4, Carbohydrate 7.7, Fiber 0.7, Sugar 4.7, Protein 27.4
TOMATOES STUFFED WITH BULGUR AND PINE NUTS
Categories Onion Tomato Side Vegetarian Pine Nut Lentil Summer Chard Bulgur Gourmet Vegan Pescatarian Dairy Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Cut off and discard top third of tomatoes and scoop out insides (leave shells intact for stuffing), transferring to a sieve set over a bowl to drain excess liquid. Coarsely chop tomato from sieve and reserve for making braised eggplant .
- Sprinkle insides of tomato shells with 1/2 teaspoon salt and drain upside down on a rack set in a pan while preparing filling.
- Simmer lentils in 1/2 cup water in a small saucepan until just tender, 18 to 20 minutes. Drain in a sieve, then rinse under cold water and drain well.
- Heat oil in a 5-quart heavy pot over moderate heat until hot, then cook pine nuts, stirring, until golden, about 2 minutes. Transfer with a slotted spoon to paper towels to drain.
- Cook onion in oil remaining in pot over moderate heat, stirring occasionally, until softened but not browned, 6 to 8 minutes. Add bulgur, chard, remaining 3/4 teaspoon salt, and pepper and cook, stirring, until greens are wilted, about 2 minutes. Add remaining cup water, then remove from heat and let stand, covered, until bulgur is tender, about 30 minutes.
- Stir in pine nuts, currants, parsley, dill, lemon juice, lentils, and salt and pepper to taste. Spoon filling into tomato shells.
TOMATO, BASIL, PINE NUT DRESSING
This is a sundried tomato and fresh basil with pine nut salad dressing...also olive oil and balsamic. Use on a light romaine or a spinach salad...Dressing can be hot or cold, your choice...enjoy!
Provided by Doreen
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 8h15m
Yield 20
Number Of Ingredients 7
Steps:
- In a bowl, mix the olive oil, balsamic vinegar, sun-dried tomatoes, basil, pine nuts, water, and sugar. Cover, and refrigerate 8 hours, or overnight.
Nutrition Facts : Calories 116 calories, Carbohydrate 2.1 g, Fat 12 g, Fiber 0.3 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 30.2 mg, Sugar 1.5 g
TOMATOES STUFFED WITH LAMB AND PINE NUTS
I make these as an accompaniment to my Barbecue Lamb on Mediterranean Salad, see recipe #287541. They are tasty and easy - and look great.
Provided by amanda l b
Categories Lamb/Sheep
Time 30m
Yield 4 tomataoes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut the tops off the tomatoes to form the lids, and set to one side. Carefully scoop out the seeds and jelly of the tomatoes with a teaspoon and set aside.
- Heat up the oil in a smallish saucepan. Add the onion and cook until translucent. Add the garlic and cook a further minute.
- Add the lamb mince and cook until lightly browned.
- Add the pine-nuts, reserved tomato flesh and breadcrumbs. Cook a further minute or 2 until the mixture is well combined. Add some water to the mixture if it's cooking too quickly.
- Place the tomatoes in shallow baking dish. Spoon the lamb mixture into each tomato, ensuring that they're firmly stuffed.
- Place the lids on top of the tomatoes and push down on top of the mixture.
- Cover with foil and bake in a moderate oven for 20-30 minutes.
Nutrition Facts : Calories 228.1, Fat 17, SaturatedFat 5.8, Cholesterol 36.5, Sodium 62.3, Carbohydrate 9.3, Fiber 1.9, Sugar 4.1, Protein 10.3
FRESH TOMATO AND BASIL PASTA WITH TOASTED PINE NUTS
Make and share this Fresh Tomato and Basil Pasta With Toasted Pine Nuts recipe from Food.com.
Provided by CaliforniaJan
Categories Penne
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In large pot boil pasta until al dente. Drain.
- In heavy skillet, over medium heat, heat oil. Add onion and garlic; saute until tender. Add tomatoes and thyme; cook stirring frequently, until tomatoes are hot, yet still retain their shape and most of the liquid has evaporated, about 5 minutes.
- Remove and discard fresh thyme sprig, if used. Add basil and drained pasta; toss until heated.
- Transfer to serving bowl; season to taste with salt and pepper and sprinkle evenly with pine nuts.
Nutrition Facts : Calories 217.1, Fat 8.9, SaturatedFat 1, Sodium 7.3, Carbohydrate 32.2, Fiber 5.3, Sugar 3.5, Protein 4.4
PINE NUT STUFFED BASIL TOMATOES
Yummy, italian-inspired appetizer from the website SuperFoodsRx. Tomatoes are considered a "superfood" because they are rich in lycopene, ascorbic acid, alpha/beta carotene, lutein / zeaxanthin, potassium and fiber. This dish is great as an accompaniment to seafood pasta dishes, although I am sure it would be wonderful with chicken as well. High-quality tomatoes are a must here - heirloom or beefsteak, yum! Prep time does not include cooking the rice.
Provided by kellymbrown
Categories Vegetable
Time 10m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Prepare rice; set aside.
- Toast pine nuts, dry, in a pan over medium heat, shaking the pan gently as they brown. The natural oil content in the nuts will make toasting a quick process (about 3 minutes).
- Alternatively, you can toast them on a baking sheet in a pre-heated 325 degree oven until just golden (about 2-3 minutes).
- NOTE: Pine nuts can burn very easily, with about 15 seconds between "perfect" and "burned" so the best way to toast is on the stove, keeping your eyes on them the whole time.
- Toss the pine nuts, basil, and olive oil with the brown rice. Add salt and pepper to the mixture (to taste).
- Cut off and discard the tops of the tomatoes.
- Remove the tomato pulp and seeds.
- Fill each tomato with the rice mixture.
- Serve warm or chilled (I like them warm!).
Nutrition Facts : Calories 228.3, Fat 15.4, SaturatedFat 1.6, Sodium 7.4, Carbohydrate 20.7, Fiber 3.3, Sugar 3.7, Protein 4.5
SPINACH, PINE NUT, FETA STUFFED FOCACCIA W. BASIL-ARUGULA PESTO
This was the BEST recipe of the class. I could not stop myself from eating it!! If you love pesto this is a stuffed bread for you. We did make this on the grill, but it can be made in the oven.I have posted the recipe for the Basil-Arugula Pesto (rz #183224) which can be made ahead of time or while the dough is resting.
Provided by SkinnyMinnie
Categories Yeast Breads
Time 1h50m
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Stir together the yeast and 1/2 cup of warm water in the large bowl of an electric stand mixer.
- Set aside and let stand for 5-10 min until the yeast is bubbly.
- To the yeast mixture add the remaining 3 cups of warm water, salt and olive oil.
- Slowly add the flour one cup at a time and mix with the dough hook until the dough is soft and not too sticky. **You may not need all of the flour.**.
- Knead by hand or mix on medium speed for 10 min, or until the dough is no longer sticky.
- Set aside to rise for 1 hour or until dough has doubled in size.
- Preheat the oven to 425º or grill.
- Start the spinach filling while dough is rising.
- Saute the garlic in some olive oil in a large saute pan.
- Add the spinach leaves and saute until wilted.
- Take off the heat and add the mint and toasted pine nuts.
- Salt and add red pepper flakes to taste.
- When slightly cooled, fold in the crumbled feta.
- Punch down the dough, then shape into a rectangle in a well oiled half sheet baking pan.
- Dimple with your finger tips and brush with olive oil.
- Set aside for 15 min or so.
- Place the dough filled sheet pan on the rack of a grill or in the oven and cover with the lid for a few min, just long enough to have the dough slightly rise and firm up - about 5 min or so.
- Spread the pesto lengthwise across one half of the dough, leaving a one inch border.
- Spread the spinach mixture over the pesto.
- Cover with the grill lid and cook for a few more min, until the dough is firm enough for you to lift up the non-pesto half and fold over the filled half - 3-5 minute.
- Press the edges together with a fork to keep the filling inside while cooking.
- Brush with olive oil.
- Move the pan to the side of the grill and continue to bake over indirect heat until it is golden and done - about 7-10 minute.
- Remove from heat and let cool for 10 min or so before cutting and serving.
Nutrition Facts : Calories 554.5, Fat 20.8, SaturatedFat 4.8, Cholesterol 20.1, Sodium 1135.3, Carbohydrate 76.2, Fiber 3.9, Sugar 1.8, Protein 16.4
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