Art & Science of Baking: Free e-book

You know, as well as I do that there is a science to baking. It isn't one of those "toss this ingredient in" or "add a pinch more of that" situations. It truly requires a balance, sometimes down to the hundredth of an ounce to nail the right combination to produce something truly amazing.

I personally struggle with this. I'm the "follow a recipe two a T" person and my husband is not. He just mixes to smell, which works great when he cooks. But not so great when I bake. Oz simply has his own way of doing things. Which i LOVE! He can create the most scrumptious meals from mere ingredients in my pantry. But sometimes, I just want that calculated baked good full of warmth and sweetness. And I'm simply not willing to just toss in items without knowing the outcome will be exactly what I want or better than I can dream.

I NEED to know the science before I'm willing to just toss and bake.

This weekend I was introduced to a free e-book, How to Bake, the Art & Science of Baking.

Oh be still my heart! Here it is.

Happy 50th Birthday Easy Bake Oven!!!

What little girl in the last 50 years doesn't have a distinct memory involving the Easy Bake Oven? I do. I remember very clearly making brownies in my Easy Bake Oven with my older sister. It consumed our afternoon, which I'm sure mom loved. And it made us smile to know we had created something so yummy with just a few steps. We were bakers! 

I recalled this memory very fondly when my niece turned 3. Now remember, i don't have any girls. I just have my nieces. They are my lifeline to pink, purple and all things frilly. That includes the fabulous world of Easy Bake Ovens. So I staked claim when she was three that I would be buying her first Easy Bake Oven. Who better than the Great Cupcake Aunt (said with a resounding super hero voice)! It was perfect. And it was a perfect way for me to connect with the sweet little girls in my life and provide them a sweet little adventure into baking. So at age 5, Emily opened a large heavy box from Aunt Sherra and unlocked a world of baking possibilities! 

It made my heart smile!

This past week marked 50 years since the Easy Bake Oven made is debut and for that, Easy Bake Oven, We salute you! 

Happy 50th Birthday!!

Next Food Network Star Auditions: Calling all Cooks

Imagine my surprise when I opened an email and it was directly from the casting company for The Next Food Network Star Season 10. I just about dropped my jaw. How cool was it that "I" was privy to such a cool email and even better, that I would get to share it with you!!

They are looking for individuals with captivating personalities and strong culinary expertise. If you believe you are The Next Food Network Star, then here is your chance to prove it. 

There are two ways to enter. One is through an in-person audition and the other is through a home video submission.

Give-A-Way: Sucré 15pc Signature Chocolate Collection

Nothing makes me happier than seeing my sons smile, hearing their laughter and outwitting my husband when he least expects it. BUT! Chocolate sure does come in close! And many times, might even take the cake.

So I super excited when Sucré contacted me about giving one of my lucky readers a very special gift. Imagine a box filled with some of the finest artisan chocolates in the US. Imagine each bite gently snapping as you sink your teeth into the hard chocolate shell. Imagine the sweet surprise you find waiting for you inside each bite. Mmmm...pure bliss. My mouth is watering just thinking about it!

Now imagine having to decide exactly which chocolate to try, or what flavor combination to start with. How would you make that decision? Would you try the Summer Chocolate Collection, the Avery Salted Caramel Chocolate Collection, the Indulge Chocolate Collection or the New Orleans Chocolate Collection? Or would you go a little more simple and classic with the Fluer De Lis Chocolate Collection, the Dark Chocolate Lovers Collection or the Pecan Lovers  Collection? I personally would want to try a little bit of everything! And right now I'm super jealous, because one of you will get to do just that! 

 Sucré of New Orleans is offering a 15pc Signature Chocolate Collection shipped directly to the door of one of my luck readers. Will it be you? Entry is easy, but there are a few steps. Every step however gets you a few more entries toward winning this mouth-watering chocolate moment of pure bliss! 

Ice Cream Bread - 12 Weeks Of Christmas Treats

I can hardly believe it myself, but Christmas is just around the corner. Its exciting, yet scary. In-laws, fancy meals, excessive family time, buy gifts, spreading the finances evenly, wondering when my boys will be enlightened abut Santa Claus, will it be this year? and of course juggling the craziness that comes with all this prep. I always default to baking to calm my nerves.

Not only is required, as there are definitely required and requested holiday treats, but it helps me find my focus. My husband doesn't bake. My kids don't bake. And, those sweet treats aren't going to make themselves. Its me. Mom that has the obligation to make them, and I don't mind one bit! Its one of the rare times I can kick everyone out of the kitchen, sport my pretty apron and sift, stir and mix to my own holiday tunes.

This year I'm determined to keep up with the 12 Weeks of Christmas Treats! Its a fresh new treat every week from today until December 11, 2013. That should give us plenty of treats for school, parties and mid-night snacks. ;)

Ice Cream Bread

I first saw this on Pinterest by Brit+Co. It sounded great and so super easy, so I gave it a shot! I read about six or seven other blogs about Ice Cream Bread before I settled on the recipe. Brit+Co's looked amazing! I just wanted something I little more simplistic. It was more dense than I like, so I think I'll add a few mix-ins next time and a nice glaze. This was my modification.

Ingredients:

2 cups premium ice cream, softened (We used Blue Bell, like every good Southern Gal would!) 
11/2 cups self rising flour  

Top 10 Baking Substitutions

It never fails that the urge to bake an amazing dessert or afternoon snack always comes when I don't have all the ingredients on hand. So what do I do? Well, like any good baker, I cry. No. Really, I start googling my options. Then i pick the most credible source and hope for the best. Many times the substitutions are spot on, but because baking is a science, sometimes they end up in the "fail boat" as my husband calls it. It only recently occurred to me that I am always googling the same substitutions.

Creative commons @ Andrea Goth

So, I'm posting the Top 10 Baking Substitutions that I find myself needing at the most desperate of times. This might be more for me than for you, but it will mean less and less items end up on the Fail Boat.

Requested Ingredient		Suggest Substitution
Baker’s Sugar (Superfine Sugar, Castor Sugar)	-	Use granulated sugar – place sugar in a food processor and process 10-20 seconds until super fine, but not powdered sugar. Tip: Use a glass food processor or herb grinder to avoid leaving sugar scratches on your plastic food processor bowl.
Baking Powder	-	Use cream of tartar, baking soda & corn starch – For every teaspoon of baking powder; combine ½tsp of cream of tartar, ¼tsp of baking soda & ¼tsp of corn starch.
Brown Sugar	-	Use granulated sugar & molasses – For every cup of brown sugar, use 1 cup minus 1Tbs of granulated sugar and 1Tbs of molasses. For darker brown sugar increase the substitution from 1tsp of granulated and molasses to 2tsp of granulated sugar and molasses.
Butter	-	Use Apple sauce or Greek Yogurt – Again use as an even substitution, 1 Cup for 1 Cup.
Buttermilk (Sour Milk)	-	Use Whole Milk (or 2%) & lemon juice (or vinegar) – For every cup of buttermilk required, combine 1 Cup minus 1Tbs of whole or 2% milk and 1Tbs of lemon juice or vinegar. It is called Sour for a reason and might curdle. Do not be alarmed.
Cake Flour	-	Use All-purpose flour & Corn Starch – For every cup of Cake flour required, Use 1 Cup minus 2Tbs of AP Flour combined with 2Tbs of Cornstarch
Cream of Tartar	-	There really isn't a good substitute in baking for cream of tartar. If the recipe calls for baking soda and cream of tartar, leave out both and use baking powder. Side note: My granny’s cook book bible says to use 3 times as much lemon juice or vinegar. But you may have to compensate with a little more flour if the consistency isn't right.
Oil	-	Use Apple sauce or Shortening – Even substitution with Apple Sauce. But with Shortening, remember to increase the amount by ¼.
Powder Sugar	-	Use granulated sugar & corn starch – Add 1 Cup of granulated sugar and 1tsp of corn starch to a blender and blend until powder.
Self-Rising Flour	-	Use All-purpose flour, baking powder & salt – Combine 1 Cup of AP Flour, 1 ½tsp of baking powder and ¼tsp of salt. Once combined, use as much of the mixture as the recipe requires.

Creative Commons @ Paul Jacobson

And because every good post needs a bonus: Here's an extra thrown in for good measure!

Requested Ingredient		Suggest Substitution
Vanilla Extract	-	Use Vanilla Paste or Powder – Even substitution here, 1 for 1 on the Vanilla extra with Vanilla Powder or Vanilla Paste.

Or learn to make your own Vanilla Extract and never reach that point where you find yourself without quality extra just like

If you liked this post, Please Rate My Blog @ Top Mommy Blogs

Texas Women Bloggers : The Women Behind the Keys

I have joined the wonderful group of women blogging in Texas at TexasWomenBloggers to create comradery and connection with my fellow Sweet Tea Sipping Sisters! As a newer member, I'd like to share a little bit about myself.


1. What part of Texas do you call home?
I currently live in the NE side of Houston, so i guess you could say that I am currently a Houstonian. But, lets make something clear. I was born in Plano, raised and Lewisville and called the Dallas Area home for my of my life. I am a Lewisvillian. I am a Dallasite. I am more than anything, A Texan! My husband managed to bring me down here and to my sisters in Dallas I'd just like to say, it isn't so bad. ;)

2. How long have you been blogging?
I've been blogging since 2008. I started just as the blogging craze begun. I joined the niche of the cupcake bloggers. It was a fun time back then. It still is, but there are so many bloggers now and so many new sweet treats that i find myself reading blogs a lot more than I post. I'm guilty.

3. Why did you start blogging?
I started blogging because of Iron Cupcake: Earth (ICE). It was a monthly competition similar to Iron Chef that presented an ingredient to develop our monthly cupcake creation around. We had to post pictures, recipes and link up to everyone. The community and comradery between the contestants was amazing! The best part, besides possibly being featured and the exposure, was the gifts you received when you won! It lasted for 2 years, but was a lot of work. 

4. When we visit your blog, what can we expect to discover?
When you visit BakingUpChaos, you will find my crazy musings. Mostly they are related to food, wine, photography or the recent events that have transpired with my four boys. Occasionally  you might find something spiritual, something about sales and marketing or something related to parenting.

5. How did you come up with your Blog Title and what is its meaning?
When i started, this was mostly about baking. That was my main hobby. I only had 2 boys, but I had great foresight on the chaos that was to come. Two additional boys later and my blog couldn't be better titled. It is chaos when we all get in the kitchen and try to cook. Its chaos when we had to the local winery and have to fight with the turtles over our glider wing that some how just "fell" into the pond, all while trying to write a review. My life simply is chaos and I simply love to bake! What good Southern Woman doesn't?

6. What do you love about being part of Texas Women Bloggers?
Well, I'm not really sure yet. I just joined. But so far I'm loving visiting the other bloggers and getting connected to them. I need a new community now that ICE isn't around anymore.

7. Who inspires you to blog?
My blog inspiration isn't so much about who, its about what inspires me. I am inspired by food. I am inspired by flavor combinations. I am inspired by the joy it brings to my family. I am inspired by the tidbits I can share with other women that might be in the same place I am. I am inspired to hear about the peace they find knowing they are not the only ones living in Chaos.

8. If you could pick a favorite blog post from this past year, what would it be?
http://bakingupchaos.blogspot.com/2013/07/change-is-constant-that-much-is-true.html



If you liked this post, Please Rate My Blog @ Top Mommy Blogs

The Truth about the Power of Food

Our guest blogger is Lisa Francombe. Please welcome her as she shares the Truth about the Power of Food.

The True Power of Good Food

Everyone knows the overwhelming power food can have - it can have such power that you do nothing but think about those meatballs slowly cooking away in the crock pot all day long, it can have such power that your mouth becomes moist and you literally drool at the mere sight of a big, stodgy lasagna, and it can have such power that you dream about a good meal for days, even weeks after you’ve eaten it. That’s how food should be, but there’s actually much more to it than how it looks, how it smells, and how it tastes. Good food and good drink can have a power over your entire body, and we’re not just talking about ‘rabbit food’ and tap water here, we’re talking about the good stuff - even wine can be beneficial to your health!

Good Food can Prevent Cravings

Cravings happen because the body is missing something specific, or, more specifically, because the body thinks it’s missing something. You've probably heard people say they’re craving chocolate, or you may have even thought yourself that you could just kill for a bag of chips, but you’re probably not actually craving these things, it’s more likely that your body thinks it’s running low on an ingredient in these foods.

Of course, one way to banish the craving is to give in and indulge in the food you’re lusting after, but if you’re striving to maintain a healthy diet, this isn't always such a good idea. Fortunately, most cravings can be kicked through healthier alternatives. For example, if you’re craving chocolate, you probably need something with a bit of sugar. If you eat a bit of fruit that is high in natural sugars, you’ll likely find that the craving for chocolate disappears soon after. It’s the same with chips. You’re not actually craving chips, it’s more probable that your body is asking for salt. This can happen if you've been exercising or out in the sun and you've lost salt through sweating. Feed the craving with some meat or fish, both of which are high in natural sodium. Somewhat surprisingly, food can actually be the answer to preventing more severe cravings, such as nicotine. Around 43.8 million Americans crave cigarettes but, when coupled with drugs that balance chemical levels in the brain, foods containing tyrosine, such as eggs, cheese, and oily fish like salmon, can help banish these cravings.

Good Food can Lower Blood Pressure

An estimated 76.4 million Americans have been diagnosed with high blood pressure, or hypertension, according to the American Heart Association. Hypertension greatly increases the risk of coronary and kidney-related diseases, and should be regularly monitored and kept under control. One way to manage high blood pressure is through medication, but some dietary changes can also be effective, most notably an increase in Omega-3 intake. Omega-3 can be found in a wide range of foods, particularly those that are considered to contain ‘good fats’ such as oils, nuts, and seeds. This shows just how much power good food can have over the heart.

Sweet Tea Social Monday

In the hustle and bustle of Monday morning traffic all I could think about today was to work, settling in and grabbing a giant glass of Sweet Tea. Yummy!!

Join me as I sip Sweet Tea with other women around the great state of Texas and find out what is happening in their lives. Please visit these lovely southern belles and comment on a post that really catches your eye. Make the jump here.



If you liked this post, Please Rate My Blog @ Top Mommy Blogs

Bake @ 350 is having a Celebratory Give-a-way!!!!

If you think you don't know Bridget over at Bake@350, then think again. Or better yet, look. Do you recognize these photos from Pinterest?

Or these?

all images belong to Bake@350*

Yep! That's my Texas Gal, Bridget and those are her handy work. She is one of the BEST cookie artists I know. In fact, she might even be THE BEST Cookie Artist I know. One this is for sure though, her book Decorating Cookies is a must read if you are trying to learn the art of cookie making. And understand me here, I'm not talking about plan jane cookies. I'm talking about the "knock-your-socks-off, Stepford-mommy-type" cookies. Her illustrations and directions are second to none. This truly is a great resource to have on hand year round for every special occassion.

Here's the best part. Bridget is hosting a Give-a-way to celebrate the 9 month anniversary since the release of her book. The give-a-way includes the follow:

image property of Bake@350*

12 Weeks of Christmas Treats

I know, it can't be that time already. Right? Not really, but I like to start planning now.  I've started buying a few gifts.  I'm thinking about making a few more and the sweets treats are just par for the course.

Image from Meal Planning Magic. Thanks!

I tried, yet horribly failed to participate in the 12 Weeks of Christmas Treats Blog Hop last year.  But, things are a little calmer and I have a little more time on my hands this fall.  So, I'm thinking I'm going to try again. But don't be mad if you don't get more than 1 week posted.  Just pat my back, tell me I did a good job and there's always next year.

Would you like to sign up and keep me accountable?  You can do so right here on Meal Planning Magic.  Will you share your greatest sweet or savory holiday recipes with me?

Strawberry Cheesecake Streusel Muffins at the Recipe Critic

Alyssa over at the Recipe Critic simply has the best personality!

She just sparkles all over her blog.  And, today is not exception.

She reviewed a recipe on Strawberry Cheesecake Streusel Muffins that sounds amazing!! I can't wait to try these with the boys.  I'm even thinking a little cream cheese frosting on the top might be in order...or a little chocolate ganache??

The basics of the recipe include all the baking yummies; sugar, flour, cream cheese,  more sugar, milk, vanilla, strawberrys, eggs and more sugar.  The full recipe is available here.  This is a must for any summer breakfast, especially those HOT ones in Texas!

Make them ahead of time.  Then you only need to gently warm them and breakfast is served.  Or you could just eat them cold, like I'm going to tomorrow morning on my commute.

Would you modify the recipe?  When are you going to bake and serve these yummy gems?








Image by Alyssa at the Recipe Critic. All rights reserved.

Change is constant, that much is true...

It was a running job when I work for a company a decade ago in downtown Houston that the company name stood for Sudden Change Imminent.  It seems since that joke, the only thing constant in my life is change.

Changes are always happening in my house...New jobs...Moves...New schools...Lost teeth and new smiles...New routines...New challenges...Changes can be great. But, changes certainly take their toll on me, mentally and physically.  Physically is the worst because it never fails to land on my hips.  I think the saying is, "A moment on the lips, a lifetime on the hips."  That statement rings true the stages of change for me.  Lets just say I'm a little fluffier than I was this time last year.  And, with four little men running around, its a wonder that I haven't changed into an alcoholic too. Although, I do love my wine!

But I always find a way to see peace in the change.

Images belong to LicktheBowlGood

Last week was another change, a big change.  I switched careers.  I have a new job, a new desk, a new car and a lovely new 45 minute commute.  But its during this commute that I get to reflect on my children, my God and my life.  One thing I have determined for sure is that my children are my life.  Messy house, clutter bookcases, laundry piled on the couch; all of that is insignificant in life.  A laugh.  A smile.  A hug.  A wonderful memory of my boys and I bowling or reading together.  That is the important stuff.

So what did I do last weekend?  I cooked with Cole.  And we made Sopapilla Cheesecake, as it is known in the South.  Many of you asked for the recipe, so here it is, straight from the Pilsbury website.  Enjoy!

12 Weeks of Christmas Treats - Week 7

This week I was inspired by the minor cold front that swept through Houston. It brought great memories of holidays past and many cranberry bliss bars yet to be had. Oz and I put our heads together and come up with an awesome alternative since we both aren't quite ready to make those blissful bars.

Cranberry Almond Bark was in order!!

Ingredients:
6oz Velata Milk Chocolate
16oz White Chocolate Almond Bark

9ozs Dried Cranberries

That's it! So easy.

Now the directions: Warm up the Almond Bark and Velata Milk Chocolate in the microwave according to the directions seperately. Mix 3/4 of the cranberries with the white chocolate and pour into a 8x8 square baking dish. The top with 1/2 of the Velata Milk Chocolate and swirl with a toothpick. Then sprinkle remaining cranberries over chocolate and drizzle more Velata Milk Chocolate over the top. Chill until set and serve!!!

12 Weeks Of Christmas Treats Blog Roll

I'm late. I'm late. For a very important date...

Wait, No i'm just a little behind in jumping aboard the Blog Roll. Six weeks ago Brenda at Meal Planning Magic started her annual 12 Weeks of Christmas Treats Blog roll. I, along with 50+ bloggers (and more joining weekly, like me!!) are baking and cooking up some great treats for the holiday season. We are sharing ideas to get you ready for the holidays. It is a little different from last year in that its not only baked goods, we are also including other treats, candies, food gifts and sweets. Simply any treat that you might share on the holiday table for munching or serving at your holiday parties!

Join in the Baking!!
If you're a blogger, there is still room to join. And if you're not a blogger or just not up for blogging about it, then join us anyway and fill your freezer. Every Thursday from now until December 15th, we will be bringing you lots of new inspiring recipes. Put on your baking cap and collect all those recipes from your recipe box, magazine cuttings, cookbooks or online. Now is the time to make those cookies you've always want to but never found the time. And feel free to make a bar or even a candy.

Here is the link from last week's blog roll. Man do some of those look yummy!!!

Pepperoni Pizza Rolls

Pinterest is my friend, probably more than it should be and today I decided to try my hand at another awesome looking recipe...Pepperoni Pizza Rolls!

This idea came from Dori over at Riches to Rags. She makes it look so easy. Easy enough that I tried it out for lunch for my two little men.

Here are the ingredients and the directions:

Ingredients:
3 cans Pillsbury Buttermilk Biscuits (10 biscuits per can)
56 pepperoni slices
Block of cheese (Colby & Monterey Jack or Cheese Stick)
1 beaten egg
Parmesan
Italian seasoning
Garlic powder
1 jar pizza sauce 

Cut the block of cheese into at least 28 squares.
Flatten a biscuit out and stack pepperoni and cheese on top.
Gather up the edges of the biscuit.

Line the rolls up in a greased 9x13 in. pan.  Brush with beaten egg.  Sprinkle with Parmesan  Italian seasoning and garlic powder.  Bake at 425°F for 18-20 minutes.

Serve the rolls with warm pizza sauce for dipping. 

Easy Dinner Recipe: Taco Ring

We all want to be able to get through our days with as little stress as possible, that includes dinner. Yesterday was definitely one of those days. I did not want to pay someone to feed my family but I still wanted a truly yummy meal that didn't take all night to prepare. So I defaulted to one of my favorite Easy Dinner Recipes that always puts a smile on everyone's face. And with 6 people, that isn't always an easy task.

I even took pictures to ensure you would be able to repeat the process and have happy campers in your household too. Do Not make fun of my messy kitchen. ;)

Step 1: Brown 1 lb of hamburger.

Step 2: Drain, Return to pan and add in 1 pkg of taco seasoning.

Step 3: Add shredded cheese and mix well. I use a full 16oz of cheese when I make this recipe. I try to put about 1/3 inside with the meat and the rest on the outside.

Step 4: Add 1 can of Mexi-corn and 1 can of Rotel tomatoes, draining both before. I also usually add 1 can of sliced black olives, but I was out this go round. Mix well.

Step 5: Take 1 cans of Pillsbury Dough Crescent rolls and break them into their triangles. Here is where I pull out my round Pampered Chef stone. I love that it makes the crust crispy without drying out the center. Then take 1 can of triangles laying them down on the stone, slightly overlapping each other into a starburst with the largest part of the triangle toward the center. Take the second can and repeat the process but moving about 2 inches further outward with the starburst, staggering them between the first layer's triangles. I know it sounds crazy, but this part is HUGE! So i made sure to get a picture.

Step 6: Fill with Taco meat mixture.

Step 7: Roll up each end of the triangles into the center.

Step 8: Top with cheese and bake at 350* for 20 minutes or until golden brown on top and cheese is bubbly. 

My six year old started off dinner saying he wasn't hungry and he wasn't going to eat. Then I placed the taco ring in front of him and less than 5 minutes later, it was gone and he was a happy little boy!!

I always serve mine with a dollop of Sour cream and a side salad or spanish rice. Super Easy and Super Yummy!! Enjoy!

Fall Foods in Season now

I live in Texas and its a known fact that Texas has 4 seasons, hot, hotter, August and Football. On the rare occasion, we will have a week or two of nice temps and even a little snow or ice. But that is a rarity. So we fake Fall and pretend we are just as cool as everyone else. We make chili. We bake breads. We even whip up soups and stews and eat them in 90* weather when a "Cold" front comes through breaking the triple digit temps for the first time in 3-4 months.

Image by chotda

It got me to thinking. I want to really show my boys what foods are seasonal, not just what we like or have always known. So what are great foods in season now?

Image by SFAntti

The Food Network has already started showcasing recipes with added Autumn twists. You can view them here. A lot of the recipes are highlighting apples, cinnamon, pumpkin and tons of beans! Whats4eats.com has done a great job of listing all the seasonal foods. Here is their list:

These are ingredients that come into season in North America during the fall. Some i didn't even know and I'm a US Native. Any that surprised you?

September Foods

Vegetables

Beets | Beet Greens | Cauliflower | Corn | Eggplant | Porcini Mushrooms | Summer Squash | Tomatoes | Winter Squash

Fruits

Figs | Grapes | Melons | Peaches | Pears | Plums

Fish and Seafood

Oysters

October Foods

Vegetables

Beets | Beet Greens | Cauliflower | Collard Greens | Chanterelle Mushrooms | Lettuces |Parsnips | Summer Squash | Winter Squash

Fruits

Apples | Coconuts | Grapes | Melons | Peaches | Pears | Persimmons | Pomegranates |Tangerines

Fish and Seafood

Oysters

November Foods

Vegetables

Artichokes | Beets | Cabbage | Cauliflower | Celery | Celery Root | Collard Greens |Chanterelle Mushrooms | Parsnips | Rutabagas | Winter Squash | Turnips

Fruits

Apples | Coconuts | Dates | Grapefruit | Grapes | Persimmons | Pomegranates |Tangerines

Fish and Seafood

Clams (West Coast) | Dungeness Crab | Oysters

With that detailed of a list, the recipes would be endless. What to cook tonight? Will it be Boston Baked Beans? Crab cakes from scratch? Or an awesome Apple Crumble to eat after a hearty Lentil soup?

Not tonight. Tonight I want to pay homage to the passing of the Summer. Tonight I want to eat a fruit that is so beautifully in season in a manner that just screams fall is on its way! Tonight will be Stuffed Tomatoes!!!! Here is the recipe i have used many times and its still a winner in my book! Thanks to Eatingwell.com.

Image rights belong to Matley01 

INGREDIENTS

• 4 ounces 90%-lean ground beef, or 93%-lean ground turkey
• 1 cup cooked brown rice, or 1/2 cup instant brown rice
• 4 large ripe but firm tomatoes, (about 8 ounces each)
• 1/2 teaspoon kosher salt, divided
• Freshly ground pepper, to taste
• 1/2 cup petite green peas, (cooked, if fresh; thawed, but not cooked, if frozen)
• 1/4 cup minced red onion
• 1/2 cup grated Parmigiano-Reggiano cheese, divided
• 1 tablespoon minced flat-leaf parsley
• 1 cup breadcrumbs, made from day-old whole-wheat bread (see Tip)
• 2 tablespoons extra-virgin olive oil
• 1 small clove garlic, minced

PREPARATION

1. Preheat oven to 350° F. Coat an 8-inch-square baking dish with cooking spray.
2. Cook ground beef or turkey in a small skillet over medium-high heat, crumbling with a spoon, until brown and cooked through, 1 to 2 minutes. Transfer to a large bowl.
3. If using cooked rice, go to Step 4. To prepare instant brown rice, bring 1/2 cup water to a boil in a small saucepan. Stir in rice, return to a boil, reduce heat to low, cover and simmer for 5 minutes. Remove from the heat and let stand, covered, for 5 minutes. Fluff with a fork.
4. Add cooked rice to the bowl with the meat.
5. Meanwhile, slice enough off the top of each tomato to remove the core (1/2 to 1 inch). Scoop out the tomato pulp using a teaspoon or melon baller. Finely chop 1/2 cup of the pulp and add to the bowl with the rice and meat. (Reserve the remaining pulp for another use; see Kitchen Tips.) Season the inside of the tomatoes with 1/4 teaspoon salt and pepper.
6. Add peas, onion, 1/4 cup cheese, parsley, the remaining 1/4 teaspoon salt and pepper to the rice mixture. Stir to combine. Divide the mixture evenly among the tomatoes and place the tomatoes in the prepared baking dish. Combine the remaining 1/4 cup cheese, breadcrumbs, oil and garlic in a small bowl. Sprinkle the mixture on top of the tomatoes.
7. Bake the tomatoes until the crumbs are golden and the tomatoes are soft, 25 to 30 minutes. Serve immediately.

TIPS & NOTES

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear the bread into pieces and process in a food processor until coarse crumbs form. One slice makes about 1/3 cup.
• Kitchen Tip: Save the scooped-out tomato pulp to use in fresh tomato soup or pasta sauce. It will keep in the refrigerator for up to 3 days or in the freezer for up to 6 months.

NUTRITION

Per serving: 355 calories; 16 g fat ( 5 g sat , 7 g mono ); 35 mg cholesterol; 11 g carbohydrates; 20 gprotein; 6 g fiber; 639 mg sodium; 695 mg potassium.

Nutrition Bonus: Vitamin C (90% daily value), Calcium (25% dv), Potassium (20% dv), Iron (15% dv).

Carbohydrate Servings: 2

Exchanges: 2 starch,1 vegetable, 1 1/2 high-fat meat