Thursday, January 5, 2012
We're pescetarian, so that knocks out a whole bunch of cookbooks for us. On top of that, because we both work such long hours, we end up all getting home at 6:30 and with a 4 year old, we really need to eat now now now. If you take 45 minutes to cook dinner, and your kid's bedtime is 8pm, you are basically setting yourself up to never see your kid or never have time to give him a bath and read him a story!
So I usually cook a lot of stuff and freeze it. Lately, I have been really experimenting with freezing, slow cookers, rice cookers, and meals that cook up super quick. In order to keep track of them better for when I'm doing my weekly meal planning, I started to make a binder of recipes. On Saturday mornings, my husband makes us pancakes and I set at the breakfast bar and have pancakes and coffee and make my grocery list and having the binder makes it much easier.
|We also turned this...|
... so now I have a chalkboard with all my meals for the week somewhere I can check them every morning
In any case, I just kept going and going with the recipe collection, and it turned into a cookbook. Nifty!
I'm not entirely sure what to do with it, but I am thinking that maybe self publishing an e-book is an option? Dunno.
Next up, though, I will be mastering food photography and then field testing my recipes! Today, I watched a bunch of videos and got some great tips with things like using floral cards to hold up reflecting cards and using holding a lit incense stick briefly over a cup of hot coffee to fake some steam. Awesome!
In any case, I sent a few things to friends to field test and tested this one out myself tonight. (I am not really a cook who measures stuff, so it was kind of important to test.) Here ya go!
Pepper Poached Eggs & Toast
- 1 or 2 tablespoons olive oil
- 1 small onion, minced
- 2 cloves of garlic, minced
- 1 tablespoon smoked paprika
- 2 red bell peppers, diced
- 15 ounce can of diced tomatoes
- about a 1/4 cup hot sauce
- 4 raw eggs
- flatbread or sourdough baguette for serving
Heat the olive oil in a large pan with a lid over medium heat, and fry the onion for about two minutes.
Add the garlic, smoked paprika and bell peppers and continue to cook for another 4 or 5 minutes.
Add the diced tomatoes, trying to pick up any browned bits from the bottom of the pan. Stir in the hot sauce (i like 1/4 cup, but you might like less or more, it’s up to you.)
Using your spoon, make four wells in the pan, moving the tomato and peppers to the side, but making sure to leave some liquid in each well.
Crack one egg into each well and cover the pan. Simmer for about 10 minutes or until the eggs are cooked through.
Serve with flatbread or the baguette. (Or tonight we had it with just plain toast, cause that's what we had!)