Monday, January 23, 2012

Today's Lunch

butter + leftover pesto

seriously, it's more delicious than it looks
stuffed tomatoes

I made pesto a few days ago and I only realized how messy it is to make but it was worth it because it tastes A LOT better than store-bought ones. I mixed some leftover pesto with butter which looked kind of yucky but tasted great. We also had some leftover nacho toppings from the other night (spring onions, longganisa, and tomatoes) which was mixed with rice to make sinangag.

To start the Chinese new year on a healthy note, I made stuffed tomatoes for lunch. It was very easy to make and looked really good. I originally wanted to put kesong puti (white cheese) in it but since it wasn't available, I used cottage cheese instead. Here are the basic steps on how to make it:

Easy-peasy Stuffed Tomatoes

  1. Make tomato cups by cutting a thin slice on top and scooping out the center.
  2. Drizzle the center with olive oil and season with your choice of spices (oregano is a good choice), salt and pepper. 
  3. Bake/toast in the oven for 10-15 minutes or until a bit brown.
  4. Remove the cups from the oven, spoon out the oil and spices and set it aside.
  5. Fill the cups with your choice of cheese (I used cottage cheese mixed with coriander but any white or melty cheese works).
  6. Drizzle the removed oil on top of the cheese. Bake/toast for another 5 minutes.

Pair with buttered toasted bread to make a hearty and healthy meal!

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