2-Cage-free Farm Eggs
4 oz. Sweet Peppers
½ lb. Yukon Gold Potato’s
2 oz. Roasted Piquillo Peppers
2 Tbs. Tomato Paste
2-Tbs. Sherry Vinegar
Mise en place
Medium slice the potatoes.
Fine slice the Squash.
Peel and fine slice the onion then break each slice into onion strings.
Cut off the sweet pepper stems remove the seeds and finely slice.
Roughly chop the Piquillo Peppers.
Peel and finely slice the Garlic.
Roughly chop the Parsley including the stems.
Heat 1 Tbs. Olive Oil in nonstick oven safe pan. If your pan is not oven safe you will have to finish the vegetables in a baking dish. Cook the Potato rounds for 9 minutes.
Add the Sweet Peppers, Squash, and Onions to the pan and for 4 minutes and stir often.
Add the Tomato Paste and stir constantly for 2 minutes.
Add the Piquillo Peppers, Vinegar, Garlic, and ¼ cup of water. Season with Salt and Pepper cook 2 minutes. Then turn off the stove.
If your pan is not oven save transfer the cooked vegetables to a baking dish. Make 2 wells in the vegetables then crack an egg into each well. Season with Salt and Pepper. Then bake for 5 minutes in a 450 degree oven and you will end up with this.
Toast the Baguette Rounds slices for 8 minutes in the 450 degree oven.
There is enough for two servings.
I’m here to restart and change the focus of a blog I started in 2015 but let languish in 2016. I have a new and unexpected passion in my life- COOKING!
I’m trying to become something of a gourmet cook. If you look at some of the dishes I’ve made I’m on my way. I’ll add more pictures of dishes I’ve made in future posts. Maybe all those years of watching the Food Channel haven’t been wasted. Thanks to trying it out with “Blue Apron” ( https://www.blueapron.com ) I’ve found I can actually do it!
It’s been a dream of mine to become a gourmet amateur chef for years. But I didn’t think I could because I must cook sitting down. If I need to move some chopped garlic from the prep area to the stove I must carry it in my wheelchair to the stove.
That gives me the difference that will make my blog stand out from the thousands of other cooking blogs on the web. If you do a search just using the key word “cooking” you get over seventeen million hits. But when you add modifiers like “cooking disabled” or “cooking sitting down” you find very little. Maybe my blog on cooking sitting down can fill that niche.
Opening picture my Asparagus and Arugula Pesto Pizza with Pink Lemon Ricotta
Next time accommodating the Oven and Cooktop.
For months, I tried going purely vegetarian both because I did not like the way animals were treated ethically and the added hormones and other chemicals used by commercial meat producers and even produce farms in the US. Beside that doctors always say a meatless diet is healthier.
Sadly, I was having almost constant headaches and did not feel that well in general. Then there were the ethical problems, hormones, and other chemicals used by commercial farms.
So, I decided to try Blue Apron about five months ago. The produce is fresh and produced without all the chemicals added. The meats and other animal products are not commercially produced with all the hormones and other chemicals added. It’s taken awhile but now the headaches are going away and I’m feeling both physically and ethically better.
The picture above is my latest effort. It is Seared Steak and Fingerling Potatoes with Charred Onions and Butter Lettuce Salad. The salad was dressed using a combination of Blue Cheese, Dion Mustard, Crème Fresh, and Verjus Rougeand topped with Chopped Wallnuts.