hosers-talk: recipes

["Jon Stewart" <stew1@xxxxxxxxxxx>]

Roasted tomatoes

INGREDIENTS:

Tomatoes, as many as you want
onion or shallots
mushrooms

salt
pepper

chopped/dried spices:
	parsley
	oregano
	thyme
	rosemary

olive oil

DIRECTIONS:

For each tomato:

	Cut in half
	Core and de-seed halves
	Sprinkle cut sides of halves with salt
	Lay sides on paper towels, cut sides down, to drain


wait 20 minutes

preheat oven to 350 degrees

Coat oven dish with cooking spray or light amount of olive oil

Chop onion and mushrooms to desired chunkiness, small enough to stuff into
tomato halves

For each tomato half, with cut side up

	Stuff with desired amount of onion and mushroom
	Sprinkle with salt	
	Sprinkle with other spices, to taste
	Drizzle with olive oil (use brush to distribute oil evenly)
	Place in dish

Bake for ~1:15

Baking intensifies tomato flavor. Each half should be less than 50 
calories. Recommend spreading on bread or serving with pasta. Integrates 
well with next recipe.


Alfredo-ish pasta with or without seafood

INGREDIENTS:

1.5 - 2 tbs butter
.5 - 1 cup green onions
4 garlic cloves, minced (invest in a garlic press!)
2 cups half-n-half
3/4 cup fresh parmesan cheese, grated (NOT the stuff that comes in a can)
about a box of cooked pasta, maybe a little less

OPTIONAL:
fresh shrimp, peeled
fresh sea scallops

Melt butter in NON-STICK skillet over medium-to-medium-high heat (you've 
gotta' know your own stove; you'll also have to use a lot more butter if 
you don't use a non-stick pan).

Saute green onions and garlic for about a minute

If desired, add scallops and shrimp

Saute for an additional 3 minutes

Reduce heat to medium-low

Add half-n-half, salt, and pepper.

Cook three minutes, stirring constantly (don't boil)

Stir in cheese and cook a minute or two longer, stirring constantly

Dump into big pan of pasta and stir to coat pasta

By using half-n-half and not much butter, this manages to be a fairly 
light recipe, too. You might want to serve with a filet of salmon.




Jon
-- 
Jon Stewart
stew1@xxxxxxxxxxx

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