Cooking for Bret Michaels – Bret Michaels on Oprah- Tomatoes Stuffed wth Cous Cous and Lickety Split Poison Pea Soup
Food and wine pairing is a foodies favorite past time.Â As a celebrity TV junkie I like to think that one day one of these glossy folks will just stop by and ring my doorbell and say “What’s cookin’?”Â If this ever happens I want to be ready, so I day dream about pairing my favorite celebs with the perfect home cooked meal.Â Now, that Bret Michaels is in the hospital and very ill my day dreaming floats to my nursing him back to health.Â I can reach back into my closet and fish out that nurses outfit fromÂ a HalloweenÂ of years gone by and treat my patient with Tomatoes Stuffed with Cous CousÂ and Lickety Split Poison Pea Soup! Bret is a diabetic so I have to be very careful on how I take care of him and I will be sure to feed him healty food.Â These dishes are easy on the salt so if you want to increase the salt to your taste.Â Â
Menu - Ice Water with Cucumber Slices – Tomatoes Stuffed with Cous Cous -Â Lickety Split Poison Pea Soup -Â Jello Brand Jello Cup, Red or Green Flavor
Tomatoes Stuffed with Cous Cous
Ingredients (serving size 8 stuffed tomatoes)
- 2 finely chopped parsley sprigs
- 2 cups prepared cous cous(cold or room temp)
- 15 fresh mint leaves chopped fine
- 8 small to medium sized tomatoes
- 1 package ofÂ baby spiniach salad leaves
- Juice of one lemon
- 3 Tbls extra-virgin olive oil
Wash the tomatoes and use a knife to remove the tops of the tomatoes so that they may be used in the salad.Â Remove the seeds from tomatoe and sprinkle the insides with salt.Â Place tomatoes upside down on a paper towel to remove excess moisture.Â
Take a bowl and place chopped parsley, chopped mint and well drained cous cous in the bowl.Â Mix a few times then add lemon jouice, a little salt, olive oil and pepper to the mixture and mix well.Â Fill the tomatoes with mixture and replace the tops.
On each plate layer with washed baby spinach leaves and then place one or two tomatoes in the center.
Lickety SplitÂ Poison Pea Soup
Ingredients (serves 4Â bowls)
- 1 1/2 cups dried split peas
- 1 small bag of frozen peas and carrots
- 3 cups low sodium chicken or vegetable broth
- White pepper
Place dried split peas in a strainer and rinse thouroghly.Â Put broth in a pot along with a few dashes of pepper and dried split peas.Â Cover pot.Â Allow split peas to cook for 45 min to an hour or until peas become smooth.Â
Take bag of frozen peas and carrots and prepare as directed on package.Â Drop them down in split pea soup.Â Mix well and serve.