HOW TO COOK THE BEST DINNER!
CHEESY STUFFED TOMATOES ???? Cook up a flavor-packed extravaganza with these sensational Stuffed Tomatoes! Crafted with juicy tomatoes, smashed chickpeas, zesty Italian spices, and @followyourheart Dairy-Free Grated Parmesan and Dairy-Free Feta Crumbles ????, this dish is here to steal the spotlight at your next summer gathering. Chickpeas and crunchy pecans explode in each mouthwatering bite, while golden blankets of dairy-free cheesy bliss complete this irresistible recipe. ???? Indulge in classic Italian flavors and dig into pure culinary bliss with these captivating Stuffed Tomatoes. Enjoy my loves! ???? @onegreatvegan
FULL WRITTEN RECIPE:
#tomatoes #easyrecipe #vegan #plantbased #cookingshow #veganchef
Greek yemista | Greek stuffed vegetables recipe – Cooked By Alexandra
Yemista is a classic Greek dish where vegetables are hollowed and filled with a spiced rice and meat mixture and slow roasted. You can omit the meat for a vegan option. What’s great about yemista is that they’re made with seasonal vegetables. Today I used tomatoes to make my yemista. I also added some potatoes. I like adding potatoes because they take on the beautiful and sweet flavours of the yemista as they cook.
FOLLOW ME HERE –
Instagram:
Facebook:
TikTok:
Yemista by @cookedbalexandra
Ingredients
• 1kg potatoes, peeled & quartered
• 12 tomatoes
• Extra virgin olive oil
• 1 brown onion, finely diced
• 3 garlic cloves, finely diced
• 250g beef mince
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tbsp tomato paste
• 2 tsp beef stock dissolved in 1/2 cups of boiling water
• 180g long grain rice, washed & drained
• 2 bay leaves
• Salt, to taste
• Pepper, to taste
• Bunch of parsley, finely chopped
• 200ml water
Method
For the potatoes
1. Bring a medium size pot of water to a boil and add potatoes. Boil for 10 minutes. Drain potatoes and place them in a large bowl. Add salt, pepper, oregano and a good drizzle of oil and gently toss.
For the yemista
1. Prepare the tomatoes by cutting off 3mm of the top of the tomatoes. Use a spoon to scoop out the pulp of the tomato and place pulp into a bowl. Leave the outer layer of tomato intact as this will help hold the filling. Roughly chop the large pieces of tomato pulp. Set aside the tomato pulp which will be used to make the filling. Keep the lids and tomatoes together. Place the hollowed tomatoes in a 30x25cm baking dish.
2. Heat a large pan over medium heat. Add a drizzle of olive oil. Add the olive oil and garlic and sauté until golden.
3. Add the mince and break it up into smaller pieces with a wooden spoon. Brown on both sides. Add salt and pepper once the mince is cooked.
4. Add cumin, cinnamon, tomato paste, beef stock, rice, the tomato pulp and bay leaves. Cook over low heat and simmer 5 minutes while stirring occasionally. The rice does not need to be cooked as it will continue to cook in the oven. Turn off heat and add parsley. Check the seasoning and add salt and pepper to taste.
5. Drizzle the tomatoes with olive oil and sprinkle with salt.
6. Scoop the rice mixture into the tomatoes and fill just before the top of the tomatoes as the rice will expand in the oven. Place the lids of the tomatoes back on the tomatoes. Add 200ml of water or enough to cover the base of the baking dish. Cover with baking paper and alfoil. Bake at 180ºC for an hour.
7. After 1 hour, remove from oven and bake at 200ºC for 20 minutes to colour the tomatoes and the potatoes.
8. Serve with a Greek salad.
Recipe by Cooked By Alexandra
Tag me (@cookedbyalexandra) on your socials if you recreate this - I'd love to see!
Alexandra :)
Yemista Stuffed Greek Peppers and Tomatoes
Greek recipe for stuff peppers (yemista)
Mediterranean Stuffed Tomatoes with Couscous
Print the recipe here:
Ingredients
4 large tomatoes
3-4 tablespoons olive oil plus more for drizzling
1/2 cup uncooked couscous
1 cup vegetable broth or water
4-5 scallions, thinly sliced
3 garlic cloves, grated
6 ounces spinach leaves, roughly chopped
10 Kalamata olives, pitted and chopped
4 ounces feta cheese
salt, to taste
freshly cracked black pepper, to taste
2 tablespoons finely chopped fresh mint or parsley
Instructions
Preheat the oven to 400 °F, 200 °C.
Cut the tops of the tomatoes off and set aside. Scoop out the pulp and finely chop it. Set aside.
Arrange the tomatoes in a baking dish and drizzle with some olive oil. Season the insides with some salt.
In a skillet that is over medium heat, add the scallions and cook for 3-4 minutes or until softened. Add the garlic and warm through for a few seconds.
Add the reserved tomato pulp and cook for about 10. minutes or until it breaks down and is soft.
Add the couscous, salt, pepper, and vegetable broth, along with the spinach. Bring to a boil and cover the skillet with the lid. Turn the heat off and the couscous will be ready in 5 minutes. Fluff with a fork and taste. Adjust seasoning if needed.
Fill the tomatoes with the couscous.
Bake on the center rack of the preheated oven for 20 minutes.
Serve with salad and tzatziki. Kali Orexi!
Notes
These stuffed tomatoes taste best at room temperature but can also be served cold. They're great as a vegetarian meal or as a side to any meat dish.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
Official Facebook Page:
Instagram:
Pinterest:
Twitter:
Here are links to some of my favorite cooking tools. The links take you to Amazon where I'm proud to be an affiliate partner :)
My cutting board:
Kitchen Aid Mixer:
Food Processor:
Microplane:
Madeleine Pan:
Cheesecake Pan:
Vitamix Blender:
Nonstick pan:
Cast iron pan:
Pastry Bag:
Half sheet baking pans:
Thanks for watching! I'd love to see your recreations of these dishes so please share pics with me on social media :)
Don't forget to SUBSCRIBE and spread the word so that we can make the world more delicious!
Greek stuffed vegetables with rice and ground meat (Gemista) | Akis Petretzikis
Greek stuffed vegetables with rice and ground meat | Akis Petretzikis
Subscribe:
Recipe:
Akis eshop:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
Official website:
Facebook Page:
Twitter:
Instagram:
Pinterest:
Video Editor: Mihalis Barbaris
Featured Partners: Mary-Rose Andrianopoulou, Giannis Mpourodimos, Katerina Vasilakopoulou, Maria Vasilakopoulou, Kellina Dimitriadi, Markos Papakostantinou, Giannis Margaris, Eri Christogianni, Anna-Maria Volanaki, Michalis Zanakis, Kyriakos Papaemmanouil
Gemista - Greek traditional recipe for stuffed vegetables with rice, vegan version | Fresh Piato
Gemista or Yemista, is a delicious traditional Greek food with oven-baked vegetables stuffed with rice. When Gemista is in your oven, your kitchen will be filled with wonderful smells, aromas, and incomparable tastes of this beautiful food.
✔ Ingredients: (serve 6-8)
◾ 7-9 large firm Tomatoes, for stuffing
◾ 5-8 medium green bell Peppers
◾ 6 Zucchini cut in half
◾ 350g medium grain Rice, washed well
◾ 2 large Onions, finely chopped
◾ 2 Carrots, grated
◾ 6 cloves of Garlic, minced
◾ 5 Potatoes, cut into wedges
◾ 3/4 of a cup Olive Oil, divided
◾ 1 cup of Parsley, finely chopped
◾ 1/2 cup of Dill, finely chopped
◾ 2 pinches of dried Spearmint
◾ Salt /Pepper
◾ A handful of Breadcrumbs (Optional)
Recipe / Συνταγή:
ENG ►
Ελληνικά ►
----------------------------------------------------------------------------------------------
00:00 - Fresh Intro
00:11 - How to prepare the vegetables
04:18 - How to prepare the filling
09:23 - How to saute the rice (optional step)
11:42 - How to season the inside of the vegetables
12:40 - How to fill the vegetables
13:55 - How to cut the potatoes
14:27 - How to season the potatoes
16:03 - How to arrange the potatoes inside the baking tray
16:33 - How to bake the Gemista
-------------------------
#gemista #yemista #vegan
yemista, gemista recipe, gemista orfana recipe, Greek traditional food, greek recipe, greek food, stuffed vegetables, stuffed tomatoes, stuffed peppers, stuffed zucchini, rice stuffed vegetables, vegetables stuffed with rice, vegan stuffed vegetables, vegan oven baked recipe with vegetables and rice
-------------------------
Music:
Life by Roa
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Free Download / Stream:
Music promoted by Audio Library