Tasting Red

       Last night I took a look around the kitchen (and in the fridge), and decided to use-up some left-overs and have some fun (that’s not an oxymoron).
     Sometimes I like to use the kitchen as more of a laboratory than a food factory, and so… three large tomatoes were hollowed-out, rice was cooked, ground beef was tabasco’d and browned, onions were caramelized, and the deep purple of kalamato olives were mashed- all together- and stuffed- in Havarti-jalapeno-peppered cheese-lined tomatoes. 
     Thirty-five minutes later (after a visit to a hot oven) and served ladled with day-old veggie chili, the color red was swallowed. And it was good. 

     Tomorrow I’m trying yellow. 

PINIMAGE
Recipe is next door.

     

   




Your email is never published or shared. Required fields are marked *

*

*

CommentLuv badge

B l o g s   I   L o v e