Tomato and Mushroom Bruschetta

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese
Directions
1.Preheat the oven on broiler setting.
2.In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
3.Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
4.Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
5.Broil for 5 minutes, or until the cheese is melted.

Eat while there still warm for best taste!!


Heavenly Pineapple Fried Rice

•1 cup pineapple tidbits
•4 cups cooked rice, preferably at least 1 day old
•4 Tbsp oil for stir-frying
•2 shallots, thinly sliced
•3 cloves garlic, minced
•1 red or green chili (de-seeded if milder rice is desired)
•1/2 cup roasted unsalted cashews
•1/2 cup frozen peas
•1 egg, beaten (omit if vegan)
•1/4 cup currants (or raisins I used raisens)
•3 Tbsp. chicken or vegetable stock
•3 Tbsp.soy sauce
•2 tsp. curry powder
•1 tsp. sugar
•3 spring onions, finely sliced

Put 1 Tbsp oil and all ingredients except rice and pineapple into a skillet fry 5 to 7 min on medium heat.

Then add the rest of the oil, rice and pineapple. Simmer 7 to 10 min stirring frequently.

Let cool and enjoy!!