Serving suggestion for Tomatoes and Mushrooms that are suitable for children?

Question

I need a simple (enough so a child ages 11-13) can make.
I need one for Tomatoes and ANOTHER one (not both together) for Mushrooms.
Please help!

Answer 1

just make a face on the plate using sliced toms and mushies

if you really want to add a touch of class garnish with peas

Answer 2

Stuffed Tomatoe Chili disaster....

Make a pot of chili beans, canned or homemade, Cut the top off of several large tomatoes and gently spoon out the insides. You dont have to get it all, the tomato left behind adds flaver to the chili. Ladle in chili till just overflowing, bury it under finely grated cheese. Adorn the plate around the tomato with corn chips or fries.


Stuffed Mushrooms...

Cut the stems of large white mushrooms. Place the stems in a mixing bowl with a couple tbsps of olive oil and a little lemon juice. Mash it all together into a chunky paste and add parmesian cheese. Scoop this onto the bottom side of the mushroom caps and bake for 10 or so minutes. Yum

Answer 3

Salsa to have with tortilla chips? Chop up some tomatoes (may want to skin them first, it's up to you), some red, yellow or green peppers, and spring (salad) onions. Mix together with a dash of oil, a little salt, some black pepper, and lemon or lime juice. Also good mixed into cooked and cooled couscous or rice for a salad!

Soup! Tomato soup is really easy. Chop an onion, a little garlic, throw in a pan with some herbs, put a lid on and sweat over a low heat for a while, stirring occasionally. Add chopped fresh or canned tomatoes, some tomato puree, and leave to cook for a while. Check seasoning, liquidise and you're done.

Mushroom soup: Chop an onion, a little garlic, throw in a pan with some herbs, put a lid on and sweat over a low heat for a while, stirring occasionally until softened. Add lots of chopped mushrooms, and some black pepper, and continue to sweat a while longer until the mushrooms have cooked down a bit. You'll need to stir this one more often to stop it all sticking. Then add a mixture of half stock and half milk and leave to simmer until it thickens a little and tastes good. Liquidise, check seasoning and you're done.

Answer 4

ASPARAGUS TOMATO QUICHE

4 lg. eggs
1 1/2 c. half & half
2/3 c. Bisquick
2 c. grated sharp cheese

Layer bottom of glass baking dish with asparagus. Blend above ingredients in blender on high speed for 60 seconds. Pour on top of asparagus and bake for 25 minutes at 350 degrees. Remove from oven and place tomato slices on top and return to oven for 7-10 minutes.

microwave mushroom & corn risotto

1 medium onion, finely chopped
2 garlic cloves, crushed
1 tbs olive oil
1 cup Arborio rice
2 cups vegetable or chicken stock
2 corn cobs, kernels removed
150g Swiss brown mushrooms, sliced
150g cup mushrooms, quartered
1/4 cup fresh flat-leaf parsley, chopped
ground black pepper, to taste
1. Place the onion, garlic & oil into a medium microwave-safe bowl or rice cooker. Place into
the microwave & cook, uncovered, for 2 minutes on High/100% or until the onion
is soft.
2. Stir in the rice & mix well to coat the rice in the oil mixture. Add the stock & stir well to
combine. Cover & cook in the microwave for 5 minutes on High/100%. Reduce heat to
Medium/50% & cook for a further 5 minutes.
3. Working quickly, carefully remove the cover & stir in the corn & mushrooms. Cover & cook
in the microwave for 5 minutes on Medium/50%. Leave to stand, covered, for 2-3 minutes.
4. Stir through the parsley & season with salt & pepper. Serve immediately.
Variation: Use 11/2 cups stock & 1/2 cup dry white wine. Replace the parsley with 1/3 cup grated
parmesan cheese.

Answer 5

Tuna Stuffed Tomatoes
8 tomatoes
1 can tuna fish
1 med. onion, chopped very fine
1 chopped dill pickle
1 hard boiled egg, finely chopped
Salt - chopped parsley
Worcestershire sauce
Grated cheese

Wash the tomatoes and cut the tops off, then scoop out the insides leaving a hollow tomato "cup".

Mix tuna (with liquid) with all ingredients in bowl. Fill into washed and scooped out tomatoes. Decorate the top with chopped parsley and grated cheese.

(Or, you can use your favorite tuna salad to stuff the scooped out tomatoes.

Stuffed Mushrooms
10-15 medium mushrooms
Butter
Stouffer's frozen spinach souffle
Fresh parmesan cheese

Put a dab of butter in each mushroom cap Cut frozen spinach souffle into 10 to 15 cubes. Place a cube of souffle into each mushroom cap. Sprinkle with fresh parmesan cheese. Bake at 350 degrees for 25 minutes

Answer 6

Marinated pork, Onion, green Peppers, tomatoes, perhaps mushrooms. cooked over charcoal I watched this practice approximately grilling on public television final week because of the fact im too detrimental for cable, they pronounced putting each and each component via itself stick because of the fact they take distinctive quantities of time to prepare dinner. And in case you employ 2 sticks in each and each kabob the stuff doesnt spin once you turn it.

Answer 7

Tomato salad.
Stuffed mushrooms.

Answer 8

Spaghetti
Pizza
Wraps
Quesadillas

Answer 9

Wraps with salad.

On toast with Heinz beanz.

Answer 10

pasta with tomato sauce (maybe bolagnase)
Pasta with cheese sauce & mushrooms