In this photograph, Mom is making Middle Eastern couscous (mograbiyeh) from scratch, I mean the ingredient, not the dish. It starts with a handful of bulgur wheat, flour and water, and a lot of patience as you spray the wheat, add flour swirl the grains around until coated and not stuck to each other, spray with water, add more flour...etc.. until the couscous are the size you want them to be!
One of the side dishes my sister SA made was this recipe for Baked Tomatoes. I have modified it to fit in with our Anti-Cancer diet... but it's just as delicious. I call these Saucers because I use beefsteak or heirloom tomatoes, and they're huge!
Baked Tomato Saucers
2 large ripe organic Beefsteak or Heirloom Tomatoes, sliced 1/3" thick
3 c. Gluten Free Bread crumbs (tear bread into tiny pieces)
1/2 c. organic Parsley, chopped
1 tsp. fresh Thyme leaves, minced
1 tsp. Sea Salt
1 packet Stevia or 1 tsp. Birch Xylitol
1/4 c. Virgin Olive Oil
1 c. shredded Almond or Rice Cheese (if you are eating dairy, use 3/4 c. Parmesan Cheese)
Preheat oven to 325º F (165º C).
Place tomatoes on large baking sheet lined with parchment paper.
Mix the rest of the ingredients in a bowl. Divide bread mixture evenly among the tomatoes, pressing down a little.
baked tomato
Place in middle of oven and bake for 35 - 40 minutes, or until tops are crisp and tomatoes are soft.
baked tomato2
Excellent with grilled meats... choose organic chicken, wild caught fish, or a 3 oz. serving of grass-fed lamb or beef.
~ Bon Apetit! ♥