garbanzopalooza

A blog by ordinary people about living an extraordinary life

Slow-cooker Sunday

The weather is starting to change, which is great news when it comes to cooking.  In our house, there is nothing better than spending the day prepping food and creating a bunch of new dishes for the week.  Every Sunday we plan to make at least meal in the crockpot. The slow cooking food perfumes the entire house.  Open a bottle of wine, relax in some comfortable clothes, it really does make for the perfect day of rest.

Slow cooker stuffed onion served on top of brown rice.

Today we tried a new recipe in our crockpot.  As is the custom around our house, when we do not have the ingredients in the original recipe, we simply improvise.  We used walnuts instead of pine nuts, dried sun-dried tomatoes instead of ones marinated in olive oil (though we did marinate them for a couple of hours), and Panko bread crumbs in place of white bread crumbs (I find Panko to be very versatile and I keep a box on hand in the pantry).

Goat cheese and sun-dried tomato stuffed onions

  • 2 large sweet onions
  • 2 tablespoons of extra virgin olive oil
  • 4 oz of goat cheese
  • 1 cup of Panko breadcrumbs
  • 8 sun-dried tomatoes, marinate in olive oil for 2 hours, and then chop
  • 1 clove of garlic, finely chopped
  • 1/2 teaspoon of fresh thyme (I love using fresh herbs)
  • 2 tablespoons of fresh parsley (I used curly parsley)
  • 1 small egg, beaten
  • 3 tablespoons of walnut, chopped
  • salt and pepper
Bring a pot of water to boil and boil the onions (with the skin on) for 10 minutes.
Remove the onions from the boiling water and allow for a few minutes to cool.  Slice the onions in half horizontally, and peal.  Cut the base of the onion so they sit flat.  Scoop out 3-4 rings from the middle of the onion to create a space for the filling to go (reserve the onion removed, as that will go in the filling).
Chop the onion you scooped out and place in a bowl.
Add the Panko, sun-dried tomatoes, garlic, thyme, parsley, goat cheese, egg and walnuts.  Season the filling with salt and pepper, and mix well.
Place a liner in the crockpot (this will make clean up simple).  Place the onions in the crockpot.  Stuff the onions with the filling, pile it up nice and high.
Spray 4 pieces of aluminum foil with cooking spray and place over the onions so they do not burn.
Cook on high for 4 hours.  With 30 minutes remaining, remove the foil.
We served the onions with some brown rice.  With winter coming, there will be a lot more slow cooker recipes to share.
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This entry was posted on October 24, 2011 by in Peter Waterman's posts.
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