My daily peppers and onions

If you read my food journal you see that I eat the same  things over and over for the most part.  If you told me I’d be doing that 5 years ago I would have told you that you are crazy. I need variety I would have said. Even though I have been eating the same lunch for almost 300 days I still love it and look forward to it.

So once a week I cook up my onions so they are ready for the week I make a lot because my hubby puts them in everything all week too so I just remake them when they are gone.

So I start with the basics. I like the sweet onions. I alternate the peppers between the stop light and the all red. I have been a member of a CSA the past 6 years and so I know that these peppers are not as flavorful has the one I get from my gardens or the CSA box but they do the job.

I cut both end off the onions and take off that yucky paper. I cut the peppers in half and scrape out the seeds.

The oil I use. This is the type of oil I use. I take a little spoonful melt it in the pan then take a paper towel and wipe it around so very little stay on the pan. I used to use PAM but it wrecked all the pans I got for my wedding so I do this now. I heat the pan pretty hot.

Onions first.

The onions always go in first for me. I like them to be soft.

After 3 minutes.

About 6 minutes into it I start seeing the golden color I add the peppers right when I start seeing golden.  The cold peppers cold down the pan enough to not burn the onions.

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