One hears a lot of discussion now about diet….. Not about the actual plan of gaining or losing weight, but about what people will and will not eat.
I use the word ‘will’ rather than ‘can’ because part of the, occasionally strident, discussions are about people claiming to have a food allergy and / or food intolerance when in reality it is merely a preferences, not a life-threatening medical issue.
But I’m not going to write about that…. Far too serious and too many people already spouting opinions.
This is just about strange eating preferences.
I worked with a woman who would not eat green food. When she told me that I immediately thought of green jello and thought ‘Okay’. And no broccoli or Brussels sprouts. That was getting a bit more serious.
Then I realized it also meant lettuce. And Key lime pie. And margaritas.And olives.
Recently I met a couple who didn’t eat alliums… no onions or garlic or shallots or leeks or….
How can one cook without alliums?
I, personally, don’t like raw onions but I can’t imagine cooking without them.
Sometimes, we just eat the onion.Print
Bacon Stuffed Onion
A large onion, hollowed, filled with bacon and topped with cheese makes a fun first course.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 2 servings 1x
- Category: First Course
- 2 large red or sweet onions
- 3oz (90gr) bacon, chopped
- 1 tsp olive oil
- 2 slices goat cheese, about 1/3″ (1cm) thick
- 1 cup (8oz, 240ml) tomato sauce
- 2 tbs white Balsamic vinegar
- 2 tsp sweet soy sauce
- 2 foil squares large enough to enclose onions
- 1 tsp olive oil
- Cut an X in the top of each onion, about 1/4″ from the edges. Using a spoon or small knife (or both) hollow out the center of the onion.
- In a small skillet fry the bacon in olive oil until crisp.
- Spoon the bacon into the onions.
- Lay the goat cheese on top.
- Lightly oil the center of the foil squares.
- Place each onion on the foil.
- Wrap very loosely so that the top of the foil is not touching the cheese.
- Put on barbecue grill, but not over direct heat, and cook for 30 minutes.
- Carefully open and test with a sharp knife. If done, remove and serve; if not, cook for another 5 minutes.
- Heat tomato sauce, vinegar and soy sauce.
- Spoon sauce onto 2 plates, top with onion and serve
The onions can be roasted, covered, for 35 – 40 minutes at 400F (200C).
Keywords: grilled onions, stuffed onions
I really am not suited for gardening.
My Type A personality likes things orderly; everything in its proper place at the proper time and adhering to the schedule.
Surprises are not welcome.
I just went out to the potager to cut some herbs for dinner. As I often do, I walked around the outside of the garden to see if anything needed tending.
One of my delicata squash plants had wilted….. Seriously, wilted. All the leaves were on the ground. There are lots of unripe squash on that plant! I am not happy.
While I was staring at it, trying to figure out what happened, 2 rats ran across the leaves and into the tomatoes.
These things are not supposed to happen to me. My potager is supposed to behave.
On the other hand….. my onions and shallots are all braided and safely hung in the cave.
Looking for the bright side…..