Recent Dinner Recipes

Here's what I put into the soup and the baked tomatoes we ate recently:

Latin Chicken and Rice Soup

Ground chicken
Chopped onion
Minced garlic
Minced Anaheim, jalapeno, and poblano peppers
Canned pinto or black beans
Cumin
Salt and pepper
1/2 low-sodium chicken broth, 1/2 water

Brown chicken and remove from pot. Drain most of grease and cook onion, garlic, and peppers until soft. Add rest of ingredients, including chicken, and simmer. Serve over germinated brown rice. Top with cubed avocado and finely chopped cilantro.

Baked Tabbouleh-Stuffed Tomatoes

Tomatoes (tops sliced off, insides scooped out) *Preferably greenhouse-grown if out of season where you live
Cooked bulghur
Minced onion or scallions
Finely chopped Italian parsley
Grains of Paradise
Salt and pepper
Olive oil
Lemon juice

Mix all ingredients in bowl and stuff tomatoes. Bake for 15-20 minutes at 400 degrees. If you wish, remove tomatoes 5 minutes early, top with grated Parmigiano Reggiano cheese, and return to oven for remainder of time. Serve 2 per person or 1 if your tomatoes are large. Enjoy alongside a greens salad for a light dinner or with a steak if you're a hungry hippo like me :).