My Culinary Adventures: Roasted Garlic-Basil Tomatoes, Brown Rice, and PB Veggies!

I'm always looking for new ways to use up the basil I have growing in my backyard, and I needed to figure out some new way to cook vegetables to accompany the brown rice I have.  Brown rice is pretty expensive compared to white rice here, but I thought I'd buy it to see how much a bag could make and it turns out it can make a fair amount.  I think my taste buds are more accustomed to white rice though, so I may just stick to that since it's also readily available in my town.  The brown rice recipe isn't included since the package will most likely have the preparation method on it.  The vegetables were a spontaneous recipe and turned out great!  I had my site-mate over to eat dinner since I had made a lot, and my camera wasn't working when I wanted to take a picture... but finally as he started eating it worked!  I quickly ran to him and said, "Put your plate down!!" so the picture below is a meal somewhat eaten, hence the fork.  Finally received feedback on my cooking too from him: "It's SO GOOD!!"

Recipe - Roasted Garlic-Basil Tomatoes
Copied from Allrecipes.com

Ingredients
4 roma (plum) tomatoes, halved
6 cloves garlic, peeled
2 tablespoons olive oil
2 tablespoons chopped fresh basil leaves
salt and pepper to taste

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Place the tomato halves in a shallow baking dish in which they can all fit in snugly side by side. 
3. Insert the whole cloves of garlic in between the tomatoes. 
4. Brush olive oil over the top and sprinkle with basil. 
5. Season with salt and pepper.
6. Bake uncovered for 35 to 45 minutes, until tomatoes have softened and are sizzling in the pan with the edges slightly charred. 
7. Serve while hot.

Recipe - Steamed Vegetables in Orange Juice/Peanut Butter Sauce
Original Recipe


Ingredients (Quantities depend on how much you are making.. use your best judgment)
Steamed broccoli and carrots with balsamic vinegar & soy sauce dressing
Onions, diced
Fresh ginger root, minced
Fresh squeezed orange juice
Peanut butter (I used crunchy but I don't think it matters)

1. Steam the broccoli and carrots, and make the balsamic vinegar and soy sauce dressing in a pot as found in this blog, but with the following changes:
• Instead of butter, use olive oil
• In addition to the garlic, fry onions and ginger until onions are translucent
2. Toss the vegetables with the sauce, and add fresh squeezed orange juice and peanut butter and combine well.