Friday, August 3, 2018

CtBF: Stuffed vegetables

Tonight's dinner was simple: Ten grains rice with baked stuffed vegetables, and egg drop soup with thinly sliced bitter gourd. Below was hubby's portion of the baked stuffed vegetables.
 I used minced pork, aubergine, tomatoes, red and green peppers.  And all local herbs ie Thai basil, ginger and coriander. The peppers would have benefited with an extra five minutes baking time.
These were all that could fit into this corningware casserole dish.
A total of 45 minutes bake time.

Recipe from pages 160-161
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are cooking from
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A Big Thank You to KatieBetsy and Mary
for putting everything into order and making it happen!
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my collection of David's books:
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better still - get the book, and join us at CtBF.

4 comments:

  1. Yours look so much better than mine! - you obviously didn't cook the meat filling beforehand per the recipe so doesn't look dry at all!

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    1. Good thinking on your part using only tomatoes. I did pre-cooked the minced meat (I also added a bit of cornstarch too; to the meat at a third fat to two thirds lean meat ratio - before cooking!). It was OK, but I was not able to get an answer from my hubby if he liked it or not!

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  2. Looks good, Emily! I thought the same as Mardi--that you hadn't pre-cooked the meat. I felt the same about this, in that it was okay, but it felt like it took a really long time to make it.

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  3. I like the idea of using pork, which usually has a bit more flavor than beef. Looks great, and don't you hate it when hubby's don't commit to a recipe?

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