Prep time: 20 minutes
Cook time: ~1 hour
Cost: $7-10
Makes: 2-4 servings
Organic
beefsteak tomatoes were on sale at Thrifty Foods, and are the main part of this
recipe. I stuffed them with a barley/spinach/onion mix, and though the recipe
only calls for two tomatoes, there will be extra mix left over.
I
kept the spooned out tomato insides and mixed them with balsamic vinegar for a
cool tomato salad on the side of this meal. I also cooked broccoli as another
side.
Ingredients: Cost:
-
2 large beefsteak tomatoes $3.50
-
1 cup of barley $1
-
1 lemon (optional) $0.50
-
Oil
-
Balsamic vinegar
-
Vegetables (optional)
o
1 medium onion $0.50
o
3 cloves of garlic $0.50
o
2 carrots $0.50
o
Spinach $1.50
-
Broccoli (optional) $2
-
Spices (optional)
o
Cumin
o
Cayenne
o
Garam masala
o
Coriander
o
Curry
o
Salt and pepper
What
to do:
1.
Cut onion, garlic and carrot into
small pieces and cook in pan on medium heat until browned
2.
Add 1 cup of barley, spices, and two
cups of water to pan
3.
Turn down heat, cover and cook for
15 minutes
4.
Preheat oven to 375°C
5.
While barley is cooking, cut tops
off tomatoes and scoop out insides
6.
Sprinkle with salt and turn upside
down on paper towel
7.
Cut up tomato insides, mix with ¼ cup
of balsamic vinegar, cumin, salt and pepper and place in bowl in fridge
8.
Take lid of barley and add lemon
juice and washed spinach
9.
Stir mix until spinach is cooked
10. Place
tomatoes in oiled baking pan and scoop in barley mix
11. Bake in oven for 20 minutes
12. Wash, cut up and put broccoli in pot of water
on medium heat with lid on
13. Serve stuffed tomatoes with tomato salad and
cooked broccoli
No comments:
Post a Comment