THE COOK'S CORNER: Tomates Farcies au Petit Pois (Tomatoes Stuffed with Sweet Peas)
Hello, sisters in Christ. My name is Assetou Kabre. I'm from Burkina Faso, a French-speaking country in West Africa. My family and I have been proud members of TrinityLife for about two years. A few months ago, I had the opportunity to share one of my hometown recipes with you and I hope that you tried it. To keep the flame of the connection alive, I have another great and easy recipe to share. This recipe is called "Tomates Farcies." I learned the recipe from my older sister's best friend when I was a teenager. I love this recipe because it can be served as an entree or an appetizer, and can be refrigerated for 3 days or so.
Tomates Farcies au Petit Pois (Tomatoes Stuffed with Sweet Peas)
Prep: 20 minutes
Ingredients:
6 medium Roma tomatoes
1 can sweet peas, drain, and set aside
2 Hard boiled eggs
4 Tsp mayonnaise
1/2 teaspoon salt
Directions:
1) Wash the tomatoes and cut the tops.
2) Dig out the center of the tomato. Sprinkle a little salt on the tomatoes. Turn upside down to drain the juice.
3) Mix the peas and the mayo. Add salt as desired.
4) Fill the tomatoes with the mixture.
5) Cut the eggs into small cubes (3 pieces for each egg) and place them on top of the tomatoes.
In a separate bowl, make a little vinaigrette and brush the top of the eggs with the vinaigrette.
Vinaigrette
Ingredients:
Olive or Canola oil
1/4 cup white or red-wine vinegar
1/2 teaspoon salt or 1 chicken bouillon cube
1/2 teaspoon Dijon mustard
1/4 teaspoon black pepper
Directions:
Whisk together vinegar, salt or chicken bouillon cube, mustard, and pepper until salt or bouillon cube is dissolved. Add oil in a slow stream, whisking until it emulsifies. The remaining vinaigrette can be used for salad.
Bon appétit!
Editor’s Note: Do you have a favorite recipe that you’d like to share with your sisters in Christ? Send it to Cynny Anderson, cynnyarlene@verizon.net.
