Stuffed Kohlrabi With Tomatoes And Feta Cheese Recipes

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FETA CHEESE-STUFFED TOMATOES

These tempting cheese-stuffed tomatoes are bursting with fresh flavor. Use the small end of a melon scoop to easily remove the pulp. -Laura LeRoy, Waxhaw, North Carolina

Provided by Taste of Home

Categories     Appetizers

Time 25m

Yield 2 dozen.

Number Of Ingredients 8



Feta Cheese-Stuffed Tomatoes image

Steps:

  • Cut a thin slice off the top of each tomato. Scoop out and discard pulp. Invert tomatoes onto paper towels to drain., In a small mixing bowl, beat the cream cheese, feta cheese, sour cream, onion, lemon juice and oregano until blended. Place mixture in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe mixture into tomatoes. If desired, sprinkle with black pepper. Chill until serving.

Nutrition Facts : Calories 25 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 28mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

24 firm cherry tomatoes
3 ounces cream cheese, softened
1/3 cup crumbled feta cheese
1/4 cup sour cream
1 green onion, finely chopped
3/4 teaspoon lemon juice
1/8 to 1/4 teaspoon dried oregano
Coarsely ground pepper

GERMAN-STYLE STUFFED KOHLRABI

Categories     Pork     Rice     Vegetable     Dinner     Fall     Gourmet

Yield Serves 4 to 8

Number Of Ingredients 15



German-Style Stuffed Kohlrabi image

Steps:

  • Trim 1/4 inch from the root end of each kohlrabi bulb so the bulb will stand upright, scoop out the pulp from the opposite end with a small melon-ball cutter or spoon, leaving 1/4-inch-thick shells, and chop it fine (there will be about 2 3/4 cups). In a large kettle of boiling salted water cook the kohlrabi leaves for 3 minutes, or until they are just tender, drain them well, and chop them fine (there will be about 2 cups).
  • In a large skillet cook the onion and the garlic in 2 tablespoons of the butter over moderate heat, stirring, until the onion is golden and transfer the mixture to a large bowl. To the bowl add the pork, the rice, 2 tablespoons of the parsley, the paprika, the marjoram, the caraway seeds, the tomato paste, the eggs, 1/2 cup of the kohlrabi pulp, 1/4 cup of the chopped kohlrabi leaves, and salt and pepper to taste and combine the mixture well. Divide the mixture among the kohlrabi shells, mounding it, and arrange the shells in a shallow flameproof baking dish just large enough to hold them in one layer. Scatter the remaining pulp and leaves in the dish and pour in the broth. Bring the broth to a boil and simmer the shells, covered partially, for 30 to 50 minutes, or until they can be pierced easily with a sharp knife. Transfer the shells with a slotted spoon to a plate, reserving the cooking mixture in the baking dish, and keep them warm.
  • In a small saucepan cook the flour in the remaining 2 tablespoons butter over moderate heat, whisking, for 3 minutes and whisk in the cream. Bring the mixture to a boil, whisking, simmer it for 1 minute, and stir it into the reserved cooking mixture, a little at a time. Add salt and pepper to taste and cook the sauce over moderate heat, stirring occasionally, for 5 to 10 minutes, or until it is thickened. Return the stuffed shells to the baking dish and garnish them with the additional parsley.

8 kohlrabies (about 5 pounds), bulbs peeled, stems discarded, and the leaves trimmed of tough center ribs
1/2 cup finely chopped onion
1 garlic clove, chopped fine
1/2 stick (1/4 cup) unsalted butter
1 pound ground pork
1/2 cup cooked long-grain rice
2 tablespoons finely chopped fresh parsley leaves plus additional for garnish if desired
2 tablespoons sweet paprika
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon caraway seeds
1 1/2 tablespoons tomato paste
2 large eggs, beaten lightly
3 1/2 cups chicken broth
2 tablespoons all-purpose flour
1/2 cup heavy cream

TOMATOES WITH FETA CHEESE

Ruth Lee of Troy, Ontario serves this great combination as an easy and colorful salad. "I make this no-fuss dish at least once a month," she writes. "It's a great way to use up fresh summer tomatoes and adds zip to winter tomatoes, too."

Provided by Taste of Home

Categories     Side Dishes

Time 5m

Yield 4 servings.

Number Of Ingredients 5



Tomatoes with Feta Cheese image

Steps:

  • Arrange tomato slices on a serving plate. Sprinkle with feta cheese. Drizzle with vinegar; sprinkle with basil and pepper.

Nutrition Facts : Calories 20 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 38mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

8 slices tomato
2 tablespoons crumbled feta cheese
1 tablespoon balsamic vinegar
2 tablespoons minced fresh basil
Pepper to taste

BAKED FETA-STUFFED TOMATOES

A satisfying meal, with sides of your choice, when it's just too darn hot to eat a heavy meal. Recipe is from Southern Living.

Provided by JC in Texas

Categories     One Dish Meal

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 6



Baked Feta-Stuffed Tomatoes image

Steps:

  • Cut four large tomatoes in half.
  • Scoop out pulp from each tomato half, leaving shells intact; discard seeds, and then coarsely chop pulp.
  • In medium bowl, stir together tomato pulp, 4 ounces crumbled feta cheese, 1/4 cup fine, dry breadcrumbs; 2 tablespoons chopped green onions; 2 tablespoons chopped fresh parsley; and 2 tablespoons olive oil.
  • Spoon mixture evenly into tomato shells, and place in a 13x9-inch baking dish.
  • Bake at 350 degrees for 15 minutes.
  • Garnish with Italian parsley sprigs.

4 large tomatoes (Save the pulp)
4 ounces crumbled feta cheese
1/4 cup fine dry breadcrumb
2 tablespoons chopped green onions
2 tablespoons chopped fresh parsley
2 tablespoons olive oil

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