Yesterday morning I planned a lovely week’s worth of meals then headed off to the grocery store – where the children started up a campaign to steal my will to live. I’m not sure what got into them, but I was this close to grabbing a job application on my way out. Of Wal-Mart. Anything to not be in charge of those hooligans anymore.
Once home, I had zero interest in preparing any of the meals on my list. I put away the cold groceries, left everything else out, and collapsed on the couch…where this recipe was right on the top of my feed reader, looking very much like the stuffed pepper recipe from a few weeks ago, but better. Because everyone knows tomatoes > peppers.
As luck would have it, I’d just bought three gorgeous tomatoes with no specific purpose in mind. I even had sausages in the freezer to put on the side. Dinner = done!
As far as the filling goes, I preferred the stuffed pepper recipe, but you’d better bet I’ll be stuffing it into tomatoes from now on. Yum.
Warning: as soon as you try to put your pretty tomatoes onto plates, they’ll fall apart. Spectacularly. Which of course means they’re all the tastier, but makes pictures a bit difficult;)
We bought a bunch of zucchini at the farmer’s market and an hour later my mother-in-law handed us a bag from her garden. Oops. It’s been all zucchini all the time since and this was one of our favorite recipes. (I made it with green curry paste instead of red.)
It turns out I need more specific instructions. The dice on the sweet potatoes was too large and there wasn’t enough seasoning. I’m sure if I fiddled with it several times I could get it right, but eh. They were good, but I don’t like sweet potatoes that much.
For the record, I used 2 tsp chili powder, 1.5 tsp cumin, 1 tsp garlic powder, and a pinch of cayenne for 2 very large sweet potatoes. The ratio was good and the sauteed sweet potatoes were tasty, but the flavor got lost once I put them in enchiladas. I’d use maybe 1.5 times that much?