Tuesday, May 3, 2016

Breakfast Sausage-Brown Rice-Stuffed Tomatoes



When I don't want to food shop, which is often because we are living frugally these days,  I usually can come up with "Something from Nothing" and often it is a big hit with my sweet, dear husband. And if it isn't a hit, he always says, "I went to Seaford College!". Seaford College was a boarding school in England that he attended during his teenage years and often served grey eggs and once there waseven a band aid in the food! Ah..my food is Never that bad! lol
I usually buy organic ingredients. It doesn't cost more when you eat less and the flavor of the food is so much better, it is better for your health and better for the environment.
So, What do you make when you have a frozen package of chicken breakfast sausage, leftover brown rice and some beautiful tomatoes from Whole Foods? I feel like I should go on chopped except I do work well under that sort of pressure. Cooking is cathartic for me.

Preheat Oven to 400 and oil a baking dish
Serves 3 for a meal and 6 for a snack


Ingredients:
3, large firm tomatoes
3 T extra virgin, cold pressed olive oil, divided
½ cup purple onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
salt and pepper to taste
1 package chicken breakfast sausage, casing removed
2 tsp dried (or fresh) basil
Sprinkle of garlic powder
1 cup cooked brown rice
¼ cup toasted oat bran


Method:
Cut tomatoes in half; take out the core and scoop out the insides with a grapefruit spoon. Reserve for cooking and place the halved tomatoes in an oiled baking dish.
Place 2 T olive oil in a skillet and heat on medium
Add the onions, celery and garlic and sauté until the onions are translucent
Add the breakfast sausage and cook until browned. Do not over cook.
Add the basil and garlic powder and salt and pepper to taste
Add the scooped tomatoes and simmer for a minute
Add the brown rice and mix thoroughly.
Turn off heat and fill the tomatoes with the sausage mixture.There will be enough of the mixture to fill up the baking dish.
Sprinkle the top with toasted oat bran and 1 T olive oil
Bake at 400, uncovered for 1 hour

Let rest so the liquid can be absorbed (I had to drain it and heat it more)

Serve with a leafy green salad with balsamic vinaigrette

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