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I've wanted to do this for ages... a cooking blog post! Behind the cut it's kind of image intensive, so beware dialup users!
Now I'm a vegetarian, but this isn't a great example of a balanced vegetarian meal. Sue me. A grilled chicken breast would round this out nicely for the non-vegetarians of the lot.
We'll start with the potatoes. Red potatoes are best for this dish, but any kind will do. Chop the potatoes smallish, or have your husband do it for you like I did.
Spray a roasting pan with a non-stick spray and put the potatoes in it.
Drizzle with olive oil (this is a really low end olive oil... I was out of the good stuff) and then sprinkle with crushed rosemary. Bake in a 450 degree oven for 30-40 minutes.
Now for the tomatoes.
Here's all the ingredients you'll need. (Except for the wine. That's just to keep the cook happy. :)) You really have to love tomatoes to do this dish (I do!) Cut the tops off the tomatoes.
Squeeze all the yucky stuff out. This step is ABSOLUTELY necessary. That pulpy crap ruins them, trust me.
Place them on the baking sheet, and bake them for a little bit... maybe 10 minutes or so, just til they're soft.
After they come out, I stuff them with mozzerellas cheese and sprinkle with a little kosher salt. FYI: Kosher salt is THE BEST. I use it for everything. Place pieces of Provolone cheese on top. Set aside.
For the salad, I used romaine lettuce and spinach, orange bell pepper, green onions, carrot, cheese and tomatoes (the tops of the main dish -all cut up and some cherry tomatoes, too). Salad has become important to me since becoming a vegetarian; I could take it or leave it before, but now I love it, and more attention is paid to its components.
That dressing, the Fischer Weiser 'Roasted Raspberry Chipotle Vinagrette', is AWESOME. Really. It's fabulous. Try it.
Also, some fruit... Rainier cherries, strawberries, red and green grapes, & blueberries.
All that assembled? Good. Now for the White wine cream sauce. You'll need:
1 c heavy cream
3/4 c white wine
2 TBSP flour
1 tsp salt
1 tsp dried parsley
Combine liquid ingredients in a saucepan. Add dry ingredients and whisk over medium heat til sauce thickens.
Place your tomatoes under the broiler after you take the potatoes out. Here's what everything looks like when it's done.
And you have a lovely (vegetarian) Sunday evening dinner! Yummy!
We'll start with the potatoes. Red potatoes are best for this dish, but any kind will do. Chop the potatoes smallish, or have your husband do it for you like I did.
Spray a roasting pan with a non-stick spray and put the potatoes in it.
Drizzle with olive oil (this is a really low end olive oil... I was out of the good stuff) and then sprinkle with crushed rosemary. Bake in a 450 degree oven for 30-40 minutes.
Now for the tomatoes.
Here's all the ingredients you'll need. (Except for the wine. That's just to keep the cook happy. :)) You really have to love tomatoes to do this dish (I do!) Cut the tops off the tomatoes.
Squeeze all the yucky stuff out. This step is ABSOLUTELY necessary. That pulpy crap ruins them, trust me.
Place them on the baking sheet, and bake them for a little bit... maybe 10 minutes or so, just til they're soft.
After they come out, I stuff them with mozzerellas cheese and sprinkle with a little kosher salt. FYI: Kosher salt is THE BEST. I use it for everything. Place pieces of Provolone cheese on top. Set aside.
For the salad, I used romaine lettuce and spinach, orange bell pepper, green onions, carrot, cheese and tomatoes (the tops of the main dish -all cut up and some cherry tomatoes, too). Salad has become important to me since becoming a vegetarian; I could take it or leave it before, but now I love it, and more attention is paid to its components.
That dressing, the Fischer Weiser 'Roasted Raspberry Chipotle Vinagrette', is AWESOME. Really. It's fabulous. Try it.
Also, some fruit... Rainier cherries, strawberries, red and green grapes, & blueberries.
All that assembled? Good. Now for the White wine cream sauce. You'll need:
1 c heavy cream
3/4 c white wine
2 TBSP flour
1 tsp salt
1 tsp dried parsley
Combine liquid ingredients in a saucepan. Add dry ingredients and whisk over medium heat til sauce thickens.
Place your tomatoes under the broiler after you take the potatoes out. Here's what everything looks like when it's done.
And you have a lovely (vegetarian) Sunday evening dinner! Yummy!
