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

Simple Spaghetti

Spaghetti Sauce lowrezI don’t always cook complicated dishes. Like the Yakiniku-Glazed Eggplant with Shishito Peppers and Ginger-Lime Cashews I made yesterday.  Sometimes I’m in a hurry or just don’t feel like taking the time. On days like that I usually make a version of spaghetti.

I’ve always liked spaghetti. My base sauce has

Ingredients for my base sauce

  • Crushed Tomatoes.
  • Sugar
  • Flaked Red Pepper.
  • Garlic
  • Red Wine.
  • Olive Oil.
  • Salt and Pepper.

That is my base sauce but often I’ll just look in the refrigerator or pantry and add something that I think will be good. Adding wilted spinach or mushrooms makes a good sauce. Lately I’m using sautéed Summer Squash a lot of the time.

Pasta

Dry Angel Hair Pasta lowrez

Most of the time I prefer Angel Hair Pasta. My pantry is full of it. But there are dozens of shapes.

If the sauce I make is thick I’ll use shells or some other shape.

Boiling Angel Hair lowrez

Something I’ve discovered recently by cooking my pasta in a small strainer in a small pot I’ll have the perfect amount for one person.

Spaghetti In Bowl lowrez

Transfer the pasta to a bowl, add some of the sauce, then top with some grated cheese. Then a glass of wine if you aren’t driving and you have a nice quick lunch.

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!

cooking, ethical food, food, healthy eating

Spanish-Style Eggs with Summer Squash, and Piquillo Peppers

Spanish-Style Eggs in pan v1 lowrez

2-Cage-free Farm Eggs
1-Baguette
2-Clove Garlic
4 oz. Sweet Peppers
1-Summer Squash
1-Yellow Onion
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.

Cooking

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.

Spanish-Style Eggs in pan v1 lowrezIf 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.

Plated Sp-Style Eggs lowreThere is enough for two servings.

cooking, food

Crispy Catfish and Plum Sauce with Jasmine Rice, Snap Peas, and Carrots

Crispy Catfish and Plumb Sauce 2-3 loaeez

Mise en place

Crispy Catfish and Plumb Sauce 1-3 MP lowrez2 Catfish Fillets.
½ cup Jasmine Rice.
3 Carrots peel and slice into 1-inch pieces.
4 oz Sugar Snap Peas remove the string then cut into 1-inch pieces.
2 cloves peeled and finely sliced Garlic. To make peeling the Garlic simpler as a friend suggested, remove the root and the loose paper like skin then gently smash each clove with the side of your big knife then the last layer of skin will separate from the inner clove and you can throw that skin away. I slice the Garlic with a heavy Garlic press.
Remove pit and large dice the Plum.
½ bunch Garlic Chives cut into 1-inch pieces
2 Tbsp. Butter
1 Tbsp. Thick Soy Sauce
2 Tbsp. Mirin

Cooking

In a small pot boil Rice 1 cup Water, Rice, and Salt (I use freshly ground Sea Salt.) After it starts to boil cover and reduce heat for 13 minutes fluff with a fork and put aside in a warm place

In a pan with olive oil Salt and Pepper the Carrots and cook for l to 2 minutes. Then add the Sugar Snap Peas and Garlic and cook for 30 seconds to 1 minute.

Add ¼ cup of Water and cook until Water has cooked away.

Turn off the heat and add half the Garlic Chives.

Mix the cooked Vegetables and 1-oz of Mirin into the rice and put aside in a warm place.

Cook the Catfish in a pan with a Tbsp. of hot Olive Oil. Approximately 3 minutes depending how thick your fillets are.

Prepare the sauce by adding the diced plumb cooking for 1-minute. Then add the Thick Soy Sauce and cook stirring constantly for 1-minute. Finally Add the Butter and cook for 30-seconds until the it has melted and is well combined.  Turn off the heat and add the rest of the Chives and 1-Tbsp. of Mirin.

Crispy Catfish and Plumb Sauce 3-3 lowrezPlate your dish. There will be enough for two plates unless you are very hungry.

 

 

 

 

Wine Pairing: Cold Heaven Viognier, 2016

Catfish wine lowrezI’m trying to learn about wine and this Santa Inez Valley, California wine seem a good choice since it is floral and aromatic.

ENJOY WHAT YOU HAVE MADE !

I have added a page of my adapted kitchen for cooking from wheelchair for your convenience just click its link at the top of this page.

 

cooking, food

Seared Chicken and Tomatillo Salsa with Sweet Corn and Rice

cooked meal lowrez

Ingrediants lowrezMise en place
Boneless Skinless Chicken Breasts
Long Grain White Rice
Tomatillos medium dice
Fresh Corn cut off the cob
Scallions finely chopped
Cubanella pepper
Summer Squash
Golden Raisins
Rice Vinegar
Sugar

Cook rice then add raisins and one Tbls vinegar after the rice is cooked.

Make Tomatillo Salsa of diced tomatillo, sugar and one Tbls vinegar let marinate while you cook the rest of the meal.

Sear the chicken three minutes per side.

Combine corn, diced pepper, thinly slice squash, and scallions.  Cook 3 minutes in the same pan you seared the chicken scraping up any fond.

cooked meal lowrezPlate the dish with roughly cut chicken, rice and cooked vegetables and top chicken with tomatillo salsa.