Stuffed and Rolled

I love anything stuffed or rolled, when it comes to making and eating food, that is.
CabbageStuffed . . . . . . . . . . . . . . . . . . Tomato

I had several tomatoes in the fridge that needed to be used up. So…. I stuffed them!
I’ve now done this twice, with different stuffing ingredients. The first time it was simply gluten-free bread crumbs, bacon bits, and finely-grated goat cheese (since goat cheese doesn’t melt very well, the finer you grate it, the better the result.) I cut the tops off the tomatoes and scooped out the innards, which I saved to use in soup the next day. Hubby has trouble with tomato skin being hard to chew, so my solution was to put the stuffed tomatoes into a baking dish with liquid (I chose white wine), and just pop them in the oven at 350 until the skins looked like they were going to fall off. They were super tender and very flavorful!

The next time I think I did chopped onion and chopped artichoke bottoms, with the bread crumbs and cheese. That was yummy, too. I’m getting hungry.

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Another Fishy Recipe

goldfish
I was in my Sudoku chat room when I mentioned I would be cooking Tilapia for dinner that evening. One of the chatters said he used to have a tilapia in his fish tank. Apparently they used to be just sold as pets, but someone made the discovery that they grow really fast and are tasty, so that’s why you see them in grocery stores now. Sort of makes you look at your goldfish a little differently, doesn’t it? Anyway…
I was trying to decide how I wanted to prepare it, when I noticed a half bag of shelled sunflower seeds in a basket in the corner of the kitchen. They had to be a couple of years old, and horribly stale. Well, I popped them into the Magic Bullet and made some “flour” out of them. And lo and behold, it made for a nice crust on that fish! I imagine you could just about use any seeds as a substitute for flour. Give it a try!

Gluten Free Onion Rings

I got this from the GlutenFreeCooking website. I’ll just give you the quickie version.
OnionRing
Equal parts gluten-free flour, cornstarch, and club soda. Season with salt, garlic powder, onion powder, paprika. Slice your onion and separate into rings. Dip into the coating mixture, and fry in deep oil. I found the mixture seized up unless I added more liquid (I used sparkling mineral water, maybe that’s why.) Also, they didn’t puff up quite like this picture, but they were so good. I hardly got to eat any of them – hubby was gobbling them up, and he’s not even a gluten-free eater! Enjoy!