Healthy Gemista

Most days I know exactly what I’m going to eat for lunch and cook for dinner, while still eating breakfast. But sometimes I get a day where I’m completely clueless and indecisive, which leaves me walking up and down Woolworths searching for inspiration on what to make. Yesterday was one of those days. And my thought process went something like this:

What about lamb meatballs with a mint salad… Ah there’s no minced lamb. Ok, beef meatballs will do… Oh wait, that includes breadcrumbs which doesn’t work with the new family ‘no carbs in the week’ diet… What about chicken and pepper kebabs. But we had chicken yesterday… Ok then gemista (tomatoes stuffed with rice and minced meat), but minus the rice – no carbs – and maybe add in some mushrooms and have some zucchini on the side?

So the result, if anyone is looking for no carb/healthy Gemista:

Picture4

What you need:

8 ripe tomatoes

1 red onion

2 medium carrots

1 celery sticks

1 cup mushrooms

6 large zucchinis

500g minced meet

2 tbs extra virgin olive oil

1 tbs butter

100ml red wine

1 tin tomato/tomato pure

Coarse salt and ground pepper

IMG_4392

What you do:

In a deep pot, on medium heat, add olive oil and butter and let heat, then add the finely chopped onion, celery and carrots and let cook with lid on until soft. Then add the mushrooms and cook for a few more minutes. Once all vegetables are soft, add the minced meat and let cook until brown. Remove the lid and add the wine, let reduce.

While, the mince is cooking, cut off the top of each tomato, keep the tomato lids aside. Spoon out the insides of all tomatoes, do not discard this. In a blender, blend the tomatoes and the tin of tomatoes together. Add about half of this mixture to the minced meat on the stove and let reduce. Season to taste.

Picture2

Spray and cook a baking tray, add the tomatoes and roughly chopped zucchini. then spoon in the minced meat until each tomato is full, place lid on each. Pour a bit of water and the remaining tomato pure mixture into the baking tray, covering the tomatoes and zucchini. This is to avoid the vegetables from drying out. You can also add extra olive oil and season at this point.

Picture1

Place in a preheated 180 Celsius oven and cook for 30 minutes or until soft. For an extra 10 minutes, change the oven setting to grill.

Picture3

Advertisements

One Comment Add yours

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s