18 to 24 peeled white onions about 1 inch in diameter
1 1/2 T butter
1 1/2 T oil
a 9- to 10-inch skillet
1/2 C brown stock, canned beef bouillon, dry white wine, red wine, or water
salt and pepper to taste
a medium herb bouquet: 4 parsley sprigs, 1/2 bay lead, and 1/4 t thyme tied in cheesecloth (Note: I didn’t have cheesecloth, so I used a bag for loose tea, and knotted it at the end. I read that a coffee filter could also be used.)
To braise them: Pour in liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minites until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet.
Notes
The onions may be cooked hours in advance, and reheated before serving.
The mushrooms may be cooked in advance, set aside, then reheated when needed. Season to taste just before serving.
This recipe is for 1/2 lb. of mushrooms. The Boeuf Bourguignon recipe calls for a full pound.
It’s almost lunch time as I type this post. I’m hungry. I want to eat everything.
When I was looking at what was going to arrive in this week’s box, the tomatoes (“Ta-may-toh”) kinda jumped out at me. I’ve made stuffed peppers before. Why not stuffed tomatoes?! I’ve heard of other people doing it. I guess we just use our tomatoes up too quickly to get around to doing this. Tomatoes are really good for us: We’re talking lycopene (a natural antioxidant) and it’s thought to benefit the heart*!
Do we really need an excuse to eat tomatoes though?!
I often have leftover quinoa in the freezer. It’s pronounced “keen-wah”. Did you know that? I’d been calling it the wrong thing for years. Now I know. It’s easy to make, higher in protein (about 14g/3.5oz.) than rice or pasta (I still totally eat rice and pasta), and is very versatile. It’s not just a protein, but a complete protein and is high in dietary fiber**. Yay Quinoa!
This could be a dinner, going alongside some Roast Beef (haha I typed “meef”: meat + beef = funny), Pan Seared Pork, Roasted Chicken… You could chop up any of said meats (cooked first) and add to the filling and have this as your main dish with a big salad.
You could eat it as a light lunch (or even breakfast), alongside a Fried Egg and a slice of hearty toast! You could make this vegetarian by omitting the bacon and adding chopped almonds for crunch. Get creative with your food!
Happy Eating!
Stuffed Tomatoes
Recipe Type: Side
Author: Rachel Oberg – De Ma Cuisine
Prep time: 15 mins
Cook time: 28 mins
Total time: 43 mins
Serves: 2-6
Summer tomatoes are stuffed, roasted, and topped with crunchy bacon!
Ingredients
4-6 tomatoes, seeded and cored
1 T fresh oregano, diced (1 leaf reserved per tomato for topping)
1 ear of corn, off the cob
1 onion, diced
1 C squash, diced (I used a small zucchini, but any summer squash would work)
2-3 cloves garlic, minced
1 C quinoa, cooked (I used leftovers)
1/2 t salt (I used Lemon, Thyme, and Bay Sea Salt, but regular salt would work just as well)
1/4 t pepper
1 T olive oil
1 T tomato paste
1 T balsamic vinegar
1/4 C parmesan cheese, grated (reserve 2 T for topping)
2 pieces bacon, cooked and crumbled (for topping)
Instructions
Heat a medium sized pan. Add oil. Add onion, squash, salt, and pepper. Cook over medium heat until veggies are tender, about 5 minutes. Add garlic, oregano, corn, tomato paste, vinegar, and quinoa, stir (make sure tomato paste is combined) and cook 2-3 minutes.
Remove from heat, taste and adjust seasoning if needed, then stir in parmesan cheese (reserving a bit for topping).
Stuff filling into hollowed out tomatoes. Bake at 350F (I used the toaster oven) about 20 minutes.
Top each tomato with crumbled bacon, 1 T parmesan and a fresh oregano leaf.
Notes
If you’re not using leftover quinoa: Bring 1 C water to a boil. Add 1/2 C quinoa. Cook about 15 minutes. Will yield about 2 C cooked. It freezes well.
2 C black beans (or whatever beans you like), cooked, if you’re using dried beans
1 C tempeh, crumbled (if you’d rather use meat, cooked ground beef, turkey, or chicken could replace)
1-2 ears of corn, off the cob
1 small onion, diced
1 clove garlic, diced
2 t olive oil, divided
Sauce: 1 C tomato sauce (or 1 C water, 4-5 T tomato paste, whisked together)
1 T chili powder
1 T sweet paprika
1/2 T smoked paprika
1 t bacon grease (opt.)
1 t salt
1/2 t pepper
Serving: salsa
Greek yogurt (or sour cream)
avocado, chopped
fresh corn off the cob
tomato, chopped (opt.)
chives, chopped (opt.)
cilantro, chopped (opt.)
Instructions
Heat small pan over medium heat, add 1 t olive oil, cook onion 2-3 minutes. Add garlic, cook 1-2 minutes.
Whisk sauce ingredients together. Pour 2/3 C in the bottom of a greased (with 1 t olive oil) 9×13 oven safe dish. Mix remaining 1/3 C with filling ingredients and combine.
Divide filling between tortillas. Roll up (with ends tucked in) and place seam side down on the sauce.
Top with cheese and salsa. Bake uncovered at 350F for 40-45 minutes. (Check partway through to be sure that there’s still sauce in the bottom of the pan so it doesn’t burn. If it’s starting to dry out, add more sauce or salsa. This happened to me, but I’d used less sauce than I’ve written in here.)
Serve topped with salsa, yogurt, and any of the chopped veggies (we had tomato, corn, and avocado on the side – it was lovely).
