Posts Tagged ‘rice’

Stuffed Tomatoes


These roasted tomatoes stuffed with cheesy rice, peppers and sausage were as good as they look. I figured I’d make a non-vegetarian dish for once, since it almost looked like I was eating too healthy lately. I had some spicy Italian sausage in the freezer, and figured I needed a reason to use them.

Cheesy Stuffed Tomatoes (serves 2-4)


  • 4 large beefsteak tomatoes
  • 1/4 cup chopped peppers (green, orange, yellow, or a mixture of all 3)
  • 1 tsp. butter
  • 2/3 cup chopped onion
  • 1 jalapeno pepper, seeded and chopped
  • 1 1/2 cups cooked rice
  • 2 Italian sausages, casing removed
  • salt
  • pepper
  • 1/2 cup shredded mozzarella
  • 1 Tbsp bread crumbs
  • olive oil


1) Use a knife to carefully cut and remove the top of each washed tomato.


2) After cutting the top with a knife, I used a grapefruit spoon to carefully dig its guts out. Save the tomato guts in a bowl for later, you will need it to cook with.



Tomato guts! I just like saying tomato guts…


3) In a pan, melt a tsp. of butter on medium high. Add onions and peppers, cook until translucent.


4) Add sausage, cook until browned.


5) Add tomato guts! Turn heat down to low, cook for 10-15 minutes. Preheat oven at 425 degrees.


6) Add rice, salt and pepper to taste.


7) Stir 1/4 cup of mozzarella cheese into rice mixture.



8) Using a spoon, stuff rice into tomatoes, packing it firmly. In casserole dish, wedge tomatoes in so they are holding each other upright. I could only get 3 to fit into my largest casserole dish, and used a smaller dish for a loner tomato. Top with remaining cheese, sprinkle with bread crumbs and drizzle lightly with olive oil. Pour a tiny bit of water into bottom of casserole dishes to prevent burning/sticking.


9) My Macgyver skills led me to create this aluminum foil contraption to wedge the single tomato in securely.


10) Bake in oven for 15-20 minutes until tomatoes are tender. Should come out like this.





DSC_0076 (2)small

Cantonese people call it jook. I just found out where the word Congee came from. It came from other asian countries.  That’s all I know. But we always called it jook, or rice porridge. It’s a chinese soup, with a thick gooey stock made from watered down rice cooked over a loooooong period of time. Using a crock pot is the BEST way to make it, on low heat, for 8 hours. I’ve tried making it on the stove, and the consistency just isn’t right.  It’s okay, but it isn’t like the consistency you’d get at an authentic Chinese restaurant. We eat it mainly for breakfast or brunch, but it can be eaten any time during the day, and especially if you’re sick, because it’s like a chinese chicken soup.  I always add chicken to mine, it gives it a lot more flavor.

Congee with Chicken (Serves 6-8)


  • 1 cup uncooked rice
  • 12 cups water
  • 1 medium chicken breast, fresh or frozen
  • 2 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 2 preserved duck eggs (century eggs), chopped (optional)

*cut all ingredients in half for half the servings.


1) Pour 1 cup rice into crock pot.  Add whole chicken breast, water, salt and pepper.


2) Cook on low for 8 hours. DO NOT STIR.


3) This is what it should look like when it’s done.


4) Remove chicken breast and shred with fork, put it back into the jook.


5) Add preserved duck egg into jook now. The images below show you what they should look like, so don’t panic if you crack them open and they are black, with crystallization patterns on the skin, and a creamy green yolk.




6) Serve jook with pork sung or chopped green scallions.