Movin on Up
After almost 2 months of stress, I’ve moved! I’m really happy it’s finally happened. Even though I tell people I’m from Indiana, because I spent a little over half my life there, I’ve never really felt at home there. I had some great memories and have a hand full of friends back there, but Illinois and Chicago feel like home to me.
Last night I was finally able to cook a meal in my new place, and I was able to cook for one of my friends! (Most of my friends back in Indiana except for Shawn were really picky so cooking them dinner never really happened).
I knew I hadn’t been eating very well thanks to moving, and I really wanted something filling and good for you. I had bought my dad heirloom tomato seeds for Christmas, and had really been wanting to make a stuffed heirloom tomato. However, my parent’s tomatoes aren’t ready yet (just their cucumbers, which are fabulous), so I had to buy some. True to my attempt at being healthy, I filled them with quiona, goat cheese, black beans and spinach. The result was really delicious.
This recipe is very easy, it just takes some time to bake after you stuff the tomatoes. My tomatoes also fell apart, so if I do this again I’ll put them in a different contain besides a giant muffin tin.
Here’s what to get from the store:
Canned Black Beans
Balsamic VinegarRed Onion
Stuffed Heirloom Tomatoes
2 Heirloom Tomatoes
1 cup quinoa, uncooked
1 1/2 cup vegetable broth
2 tbsp red onion
1 cup Pinot Noir
1 cup Balsamic Vinegar
Salt, Pepper, Paprika, Cayanne Pepper
- In a sauce pan, start cooking your quinoa in the vegetable broth until fluffy. Add black beans, a hand full of chopped spinach, a few tablespoons of goat cheese, a few leaves of basil, salt, pepper and paprika. Taste to adjust seasoning.
- Cut the top of your tomatoes off and take out the middle, set aside. Place the quiona mixture into the tomatoes and bake in a 400 degree oven for 30 minutes. About 25 minutes in, add a few slices of goat cheese on top to brown.
- While the tomatoes are in the oven, start your sauce. Saute the onion in olive oil with salt and pepper until fragrant. Once the onion is cooked, add the middle of the tomatoes and liquids. Stir and reduce. Add the sriracha and seasonings, taste to adjust. Serve on top of the tomatoes.
I’ve only been here a week and it’s been amazing. Instead of having to leave 2 hours before I have to be at work, I’ve been leaving an hour and still have a lot of time when I get down there. I love having so much more time on my hands again.