Eggs Piperade

original source

Servings: 4	Preparation: 30 Minutes
Equipment	Tools
Stove	Large Pan 9" Frying Pan Cutting Board Large Mixing Bowl Large Bowl 2 Small Bowls Medium Knife Can Opener Whisk Spatula Measuring Spoons
Ingredients: 15 - 16
2 large Red Bell Peppers (sliced) 3 Cubanelle Peppers or 2 large Green Bell Peppers (sliced) 6 Tbsp Olive Oil 1 large Onion (chopped) 4 cloves Garlic (minced) 3 Tbsp chopped Parsley 1 Bay Leaf 2 Tsp Paprika 1 pinch Smoked Paprika (optional) 1/4 Tsp Red Pepper Flakes 1 Tsp fresh Thyme or 1/2 Tsp Dried Thyme 14 oz can Crushed Tomatoes 2 Tsp Sherry Vinegar 6 Eggs 2 Tsp Salt 1/4 Tsp Pepper

Chop the peppers, onions, garlic and parsley. Put the peppers in a large bowl. Put the chopped parsley in the first small bowl. Put the garlic, paprika, red pepper flakes, thyme and 1 tsp salt in the second small bowl. Set bowls aside. Bring 3 tbsp olive oil to temperature in a large pan over med-high heat. Throw in the chopped onion, bay leaf and 1/2 tsp salt and cook until the onion has browned a little. About 6 minutes. Once the onion is browned add the garlic, paprika, red pepper flakes, thyme and salt. Cook until you can smell the garlic. About 30 seconds to a minute. Add the peppers, cover and let cook about 10 minutes until peppers start to become tender. When the peppers have softened and cooked down some add 14 oz can of crushed tomatoes. Cook uncovered for about 10 minutes until it looks dry. Add 2 tbsp chopped parsley and 2 tsp sherry vinegar and remove from heat. Crack the eggs into a large mixing bowl and add 2 tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Whisk together until well combined. Bring 1 tbsp olive oil to temp the a 9" frying pan. When the oil is hot and shimmering pour in the eggs. Stir constantly for about a minute until you can leave a trail through the eggs. (The eggs cook quickly so pay attention.) Once you can leave a trail turn the heat down to low or off completely and finish cooking the eggs. About 90 seconds. Top the eggs the remaining parsley.

Quinoa Stuffed Red Peppers

original source

Servings: 6	Preparation: 1 Hour
Equipment	Tools
Stove Oven	Large Pan Medium Pot Casserole Dish Cutting Board Steamer Basket Medium Knife Basting Brush Mixing Spoon Kitchen Spoon Tongs Liquid Measuring Cups Dry Measuring Cups Measuring Spoons
Ingredients: 11
4 - 6 Red Bell Peppers 1 cup Quinoa 2 cups Chicken Stock 2 Tbsp Olive Oil 1 Onion (finely chopped) 2 cloves Garlic (finely chopped) 1 pound Ground Beef 1 Yellow Bell Pepper (diced) 1 Tbsp Thyme Salt Pepper

Pre-heat oven to 400° F. Grease a casserole dish with olive oil. Cut the tops off the peppers and cut a little off the bottom so it will sit steady. Clean out the seeds. Steam the peppers and tops for 3 to 5 minutes until slightly cooked. You want them slightly softer but still firm. Don't over cook them. (You can do this part in the microwave in a pan with 1 inch of water for 3 to 5 minutes.) When they're done, put them in the casserole dish. In a medium pot put 1 cup quinoa and 2 cups chicken broth. Bring to boil and reduce to simmer. Cover and let simmer for about 15 minutes. Once cooked, remove from heat and set aside. Throw 2 tablespoons of olive oil, chopped onion and garlic in a large pan. Cook until softened. Add the beef and cook until browned. Add the quinoa and diced yellow pepper to the beef. Season to taste with thyme, salt, and pepper. Fill the peppers with the beef mixture and cover with the pepper tops. (If there's left over stuffing after the peppers are full, lay it out on the bottom of the casserole dish.) Place in oven and cook for 20 - 25 minutes.