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Mashed Spinach Potatoes
Serves 4-6
4 large Potatoes, peeled and cut into large pieces
4 tablespoons Butter
1 1/2 cups Milk
1 cup Spinach, chopped (defrosted)
2 cups Swiss cheese, grated
Cook the potatoes until soft. Drain. Add to the bowl of a mixer. Add the butter. Gradually add the milk while mixing. Add the spinach and cheese. Whip until the cheese melts. Serve warm.
Risotto-Stuffed Tomatoes
Serves 4
4 Tomatoes, medium
1/2 cup Risotto (Arborio rice), raw (you can use regular white rice
if you prefer)
1 1/2 Tablespoons Basil, fresh, chopped
1 teaspoon Garlic, minced
1/4 cup Olive oil
Salt and pepper to taste
Pre-heat the oven to 400. Cut the tops off of the tomatoes. Cut about a 1/8" slice off of the bottom (helps them stand up). Save the slices. Hollow out the tomatoes, saving the pulp. Pulse the pulp in a food processor. Strain the pulp to remove the seeds. Mix together the pulp, rice, basil, garlic, olive oil and seasonings. Stuff the mixture into the tomatoes. Top with the reserved slices. Bake for 50-60 minutes. Serve warm.