Ok, Lunch with wine, I like to post!

Lunch wine #1 Low rez

I am doing all this “gourmet” cooking so I though to really finish the meal I needed a good wine. So I ordered the Blue Apron” wine service. This is the first lunch I made with wine. For years I’ve wanted to learn about wine so I thought this was a good time.

It is a room temperature Barley salad (Carrots, Vidalia Onions, Greek Yogurt, and Pearled Barley cooked then cooled to room temperature), with a cold marinated cucumber salad (Cucumber., Honey, Fresh Tarragon, and White Wine Vinegar), and a side of Pad Thia noodles with chicken.

The wine is a Palmina Sangioverse from a vineyard East of San Francisco.

Accommodating the oven and cooktop

Creamy Lumaca Rigate Pasta

Luckily when I built my house I designed it to fit my need and didn’t have to modify a traditional house. In the kitchen the oven, cooktop counter tops, and the sink need changing. A traditional stove with the oven and cooktop in one piece just won’t accommodate my special needs.

I hate to think what would happen if the level of the oven was low and I fell out of my chair on to the hot door while I was leaning over and trying to take a hot pan out. So, it needs both raising and I must be able to take pans out from beside the oven and not lean over the door.

What is very useful but not obvious is the piece of ceramic tile I keep on the counter beside the oven so I can put hot pans right there and not have to carry them to the preparation area.

The cooktop needs to be lowered but I also need to get my legs under it so I can use a spatula or stir something in a pot even if they are on back burners.

Something that is useful is a screen top for the frying pans otherwise oil popping will burn my arms if I need to reach a pot on a back burner.

Here is the cooking part of the kitchen I use.

Cook Top-cropped

This design won’t work for every disabled person but it accommodates me.

Opening picture my Creamy Lumaca Rigate Pasta with Asparagus and Goat Cheese.

Next time: My adapted cooking prep area.

Why I’m changing the focus of this blog to cooking.

Header for blog

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.

My savior Blue Apron

Steak#2 Cooked v3.jpgFor 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.

 

I like to cook!

Header for blog

I knew I had to begin eating healthy food after my hospital scare in December. Eventually I found Blue Apron. So this is what I made this week:

Pizza Just out of the ovenAsparagus and Arugula Pesto Pizza with Pink Lemon Ricotta.
Not exactly shaped like a Papa John’s Pizza is it.

 

 

 

 

 

 

 

Inside PizzaIngredients:  Raw Plain Pizza Dough This is the only ingredient I didn’t make from scratch. I formed it from the raw dough though.
Scallions
Mozzarella Cheese
Arugula
Asparagus
Fresh Garlic
Pink Lemon
Ricotta Cheese
Crushed Red Pepper
Grated Parmesan Cheese
 

 

Food ImageThai Steak Lettuce Cups with Spicy Green Beans and Sushi Rice.
Ingredients:
Steak
Sushi Rice
Green Beans
Fresh Garlic
Butter Lettuce
Lime
Cilantro and Mint
Ponzu Sauce
Sugar

The recipe called for a Bird’s eye chili but that would have been too spicy so I left it out.
PorkGinger Pork Meatballs with Yakiniku Sauce and Green beans
Ingredients:
Ground  Pork
Jasmine Rice
Green Beans
Radishes
Fresh Ginger
Yakiniku sauce
Sesame Oil
Panko Breadcrumbs
Rice Vinegar

The pink garnish are thinly sliced radishes pickled with rice vinegar and sesame oil. The pickling liquid was combined with the Yakiniku sauce to make a sauce for the pork meatballs and green beans.

The produce is all organic and the meats are ethically produced with no hormones. For example some recipes call for an egg. These eggs are produce by non-caged chickens fed all organic feed.

The development that was unexpected is that I enjoy cooking!