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Ground Breaking

Reuse, recycle, reduce. We hear these ideas all the time and I tend to think they are good ones. It comes in especially great when someone gives me an old kiln.  That is exactly what happened when the electric kiln that we used for cone 6 glaze firing gave up the ghost at Callanwolde. It’s a good size kiln, much bigger than my electric kiln but I’m not interested in rewiring this one. You may remember I did that with my electric kiln when I installed the kiln sitter (you can read about that here) which I got from another free kiln.

My plan for this kiln is to make it a reduction kiln since that is the look I like best for my pots. I am even considering adding a stoke hole so I can feed some small piece of wood into the kiln for some ash and wood effects.

Before I can start converting it into a gas kiln I need to build a kiln shed. My current kiln room is fine for the electric kiln but it’s too crowded to add flame to the mix. I’m designing a simple lean-to type shed that will have a m…

Meatless Monday - Tomatoes Stuffed with Corn and Basil Rice

I just love tomatoes and summer is the best time of year to get them when they have the most flavor. I suggest getting them from your local farmer’s market if you aren’t growing any yourself. I’d also suggest fresh corn for this but unfortunately, I wasn’t able to get any and had to settle for frozen corn. It was still delicious and very easy to make.

I made some extra rice so I could serve this on a bed of rice, the 1/2 cup stated in the recipe is perfect for the filling only. If you have some leftover rice it will work well.

This recipe is gluten free and can easily be made with your choice of vegan cheese if that’s your preference.

Tomatoes Stuffed with Corn and Basil Rice by Future Relics Gallery
Tomatoes Stuffed with Corn and Basil Rice

INGREDIENTS:

6-10 high quality tomatoes such as heirloom (I used 6 medium/smallish ones)
½ cup cooked brown rice
½ cup fresh sweet corn (I used frozen but fresh would have been better)
2 cloves garlic, minced
a handful of fresh basil ribbons
grated cheese (your favorite)

INSTRUCTIONS
1 Place corn in a sturdy non-stick or cast iron skillet over medium high heat with no oil or butter. Let sit for 3-4 minutes and stir. Repeat until corn gets nice and brown on the outside. Remove from heat and set aside.
2 Cut the tops of the tomatoes off and carefully scoop out the flesh, reserving the flesh in a separate bowl. Set whole tomatoes aside. Crush the tomato flesh with the back of a spoon until there are no large chunks. Don't totally puree it - just chop/mash it up.
3 Combine the mashed tomato mixture, brown rice, basil, corn and garlic. Add a little bit of the shredded cheese, reserving some for topping. Stir it all together until well-mixed.
4 Preheat broiler. Stuff the whole tomatoes with the tomato, rice, and corn mixture until rounded on the top. Top with shredded cheese. Broil for 3-5 minutes or until cheese melts and tomatoes are heated through.

Check out the gallery page - Future Relics Gallery by Lori Buff

Comments

  1. Replies
    1. Thanks Gary, and it’s really easy to prepare.

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  2. the presentation on this is so beautiful

    ReplyDelete
    Replies
    1. Thanks Linda, I’m trying to make the food shots look better before I eat it.

      Delete

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