cooking

Cheesey Summer Vegetable Quiche

Cheesey Summer Veg Quiche

Here is a great lunch for those summer days of great vegetables. If you don’t have to drive have a glass of wine with it.

Ingredients

  • 1-cage free Egg.

  • 2 small Pie Crusts.

  • 6 Oz. Cherry Tomatoes

  • 1-bunch of Chives.

  • 3-cloves Garlic.

  • 1-Red Onion.

  • 1-Summer Squash.

  • ½ cup Ricotta Cheese.

  • 4-Oz. Mozzarella Cheese.

  • Olive Oil

Mise en place 

  • Peel and finely slice the Onion. I used a mandolin.

  • Half the Tomatoes into a bowl and season with salt and pepper.

  • Peel and slice the Garlic.

  • Finely slice the Squash. I used mandolin.

  • Finely slice the Chives.

  • Tear the Mozzarella into small pieces.

Cooking 

  • Preheat oven to 425.

  • Heat 1-Tsp. Olive Oil in a frying pan and cook the Onions and Garlic for 4 minutes stirring frequently.

  • Add the Squash to the pan and continue stirring frequently for 2 minutes more.

  • Add the Tomatoes and continue stirring frequently. Then turn off the heat.

  • Wisk 2 Tbsp. Olive Oil, the Egg, the Ricotta Cheese, and 2 Tbsp. water until smooth. Then add the cooked vegetables and gently fold together.

  • Spoon the mixture into the 2 pie shells, place the shells on a cookie sheet, and bake for 11 minutes.

  • Then remove from the oven and top with the torn-up Return to the oven but watch it to make sure the pie crust does not burn but is a golden brown and the Mozzarella has melted.

  • Remove from the oven for at least 5 minutes. Then garnish with some of the chives and serve with fruity white wine. I used a Chenin Blanc.

cooking

Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews.

Yakiniku-Glassed Eggplant with Shishito Peppers and Ginger-Lime Cashews lowrez

For those vegetarians amongst us. I’m not one of you but this dish is for you. I don’t eat that much meat. Humans evolved to be omnivores and I’m one. What meat I do eat does not go through the usual commercial meat network. It is what I call ethical food.

For example, chickens are free range and vegetarian fed even the beef (Which I eat only once a month.) is all grass fed and does not go through the feed lots and have hormones and other chemicals added.

Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews.

Ingredients 

  • ½ cup Jasmine Rice
  • 3 oz. Shishito Peppers
  • 2-cloves Garlic
  • 2-Scallions
  • 1 Eggplant
  • 1 Lime
  • ½ lb. Baby Bok Choy
  • 3 Tbs. Roasted Cashews
  • 2 ½ Tbs. Yakiniku Sauce
  • 1 1 in. Piece of Ginger
  • 2 Tbs. Mirin
  • 2 Tbs. Sesame Oil
  • 1 Tbs. Sambal Oelek

 

Mise en place

  • Cut off and medium chop the leaves and stems of the Bok Choy.
  • Peel and roughly chop the Garlic.
  • Cut off and discard the root ends of the Shallots then roughly chop the white ends.
  • Cut the Eggplant into ½ in. rounds.
  • Cut off the pepper stems the cut cross ways into ¾ in. pieces.
  • Zest the Lime skin then get the juice.
  • Roughly chop the Cashews.
  • Peel and finely chop the ginger.

 

Cooking 

  • In a small pot combine 1 cup of water, the Rice, and a generous pinch of salt. Once boiling cover and reduce the heat to low. Continue to cook for 13 minutes and the water is absorbed. Transfer to a serving bowl and put aside in a warm place.
  • In a large pan heat 2 Tbs. of olive oil. When it is hot add ½ the ginger stirring frequently for a minute and a half. Add the Cashews and cook stirring continuously for 1 minute. Add the Lime Zest then transfer to a small bowl.
  • Blister the peppers in a heated pan for 2 to 3 minutes without stirring.
  • In the pan, you made the Ginger-Lime Cashews heat 2 Tbsp. olive oil on medium. When hot add the Eggplant rounds and cook for 4 to 5 minutes or until browned. Add the diced Shallots and the remaining Ginger. Season with salt and pepper and cook for 1 minutes stirring constantly. Add the Bok Choy, Yakiniku Sauce, Mirin, Sambal Oelek, Lime juice, and ¼ cup of water. Cook stirring well for 3 minutes. Turn off the heat and stir in the peppers.
  • Stir in the Sesame Oil to the Rice.

 

Yakiniku-Glassed Eggplant with Shishito Peppers and Ginger-Lime Cashews lowrezPlate your dish and garnish with the Cashews. Makes 2 servings. There will be a good bit of heat in the dish. I think that is good in a vegetarian dish.

cooking

Scissors for the kitchen 8/8/17

Sissors lowrezI left out from my adapted kitchen a pair of scissors. These aren’t kitchen shears! In today’s kitchen, many ingredients come in thin plastic bags and usual kitchen shears aren’t constructed to fine enough tolerances to cut the plastic. So, get two pairs of regular sewing scissors.

Why two pairs? Often you will be opening something like meats and the juice will contaminate the scissors. It is easier just to have two pairs so you can switch to the new pair after opening beef, chicken, or pork rather than move to the sink to wash them. Be safe its simple and the cost is small!

blue apron, cooking, food, healthy eating

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.

cooking, ethical food, food, health, healthy eating

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.

blogging 101, blue apron, cooking, ethical food, food, healthy eating

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.