15 Jul 2011

Stuffed vegetables

I do not like winter, cold beyond the obvious, I'm not fond of winter greens and vegetables, at least think dearth of diversity here.

I miss fresh markets and the din and wonderful fresh vegetables and fruits, as the fresh market that we ad closer to my mom's home who had never went away without eating " pastel " a deep fry turnover, mostly made by Japaneses.
 How many times in the output of the scholl,  I went to the fresh market  and ate a lot of fruit, only saying the magic word: "Can I prove it?".

I miss finding fruits like acai, mangosteen, lychee, tamarind, even such common ones such as passion fruit and papaya. Also miss white Italy  grape and bergamot and fresh grated coconut.


It was with this nostalgia, the homesickness, that made ​​me think of eating something very homely, simple and full of flavor.

My mother made ​​us a little stuffed vegetables, usually round peppers, I only ate the filling.Today I like everything.

 I went to the fridge and saw that I had leftover zucchini, tomatoes and peppers.
Stuffed with rice, but could have been with meat or something else

The aroma while cooking rice led me to these memories and my mom's kitchen.Although continued longing, the food comforted my heart.


Vegetables of your choice I used two peppers, two tomatoes and a zucchini.

For stuffing:

1 cup of thasmin rice.
1 medium onion, chopped
The pulp of zucchini chopped
3 cups vegetable broth
1 tablespoon dried oregano
1 dried bay leaf
A handful of chopped parsley
 Thread of olive oil
Grated Parmesan
Salt and pepper


    Wash vegetables and cut in half Discard the seeds of tomatoes and peppers.
    Place the oil in a medium saucepan and let warm up.
    Place the onion and zucchini pulp in warm olive oil and wait until it is soft and onions are transparent.
    Place the rice moving for a minute. pour two cups of hot chicken broth, a tablespoon of oregano and bay leaf.
    Cover the pan and when it starts to boil lower the fire.
    Cook until water has almost evaporated.
    Remove from heat, remove bay leaf and add chopped parsley. Check the salt and pepper sets
    Fill the vegetables and place on a baking sheet. Carefully pour the remaining cup of broth. Cover with a sheet of aluminum foil.
    Leave in oven for 25 minutes, remove the aluminum foil and cover the vegetables with the grated Parmesan cheese.
    Let gratin and serve
    Makes three servings.


    Laurie said...

    Delicious and beautiful Sylvia!

    Elaine said...

    Oh, this post makes me think of my mom. She would often make us stuffed green peppers. I love that you made them in red peppers. Your photos are so beautiful, Sylvia.

    beleye said...

    En este momento estoy sentada delante de mi ordenador pensando sobre un post sobre nuestra vida en verano, fuera de casa, en el jardin , con fruta y verdura de verano.... Cuando leo tu post sobre tu cocina de invierno (precioso como todos tus posts!) estoy maravillada de las posibilidades que nos da el internet. INVIERNO, que lejos está aún... Abrazos desde Dresda!

    bellini said...

    Having plenty of these little beauties in the freezer will remind you of summer all winter long/

    Mari said...

    Sylvia, I love they way they look. I am sure they taste great. I haven't make stuffed zucchini, so I will try it soon. Thanks for your beautiful picture and recipe.


    That's Ron said...

    looks great sylvia