Ratatouille

Recipe from Everyday Food Magazine
Husband-Tested in Alice's Kitchen
Makes 3 quarts

Okay, so there's chopping involved, but it will be worth it!! This is quite good. And, it can be used as is or on pasta or spooned over toasted crusty bread. The first thing I did with it was to make Ratatouille and Baked Eggs (Recipe on this blog) Deeeeelish!! Then, I cooked up some whole wheat pasta and topped it with ratatouille and a bit of goat cheese for a very filling lunch. (See photo.) I'm planning to make up another big batch of ratatouille and freeze it for when we have guests for breakfast.


1 (28 oz.) can whole peeled tomatoes
6 Tablespoons olive oil, divided
1 large eggplant (1 pound) cut into 1 inch pieces
Kosher salt and freshly ground pepper, to taste
2 large yellow oinons ( 1 pound total) cut into large dice
1 head garlic, cloves smashed and peeled
2 bell peppers (any color) seeded and cut into large dice
2 large zucchini ( 1 pound total) cut into large dice
1 bay leaf
1 Tablespoons fresh marjoram or oregano leaves ( I used 1/2 Tablespoon of dried.)
3 Tablespoons red-wine vinegar

1. Preheat oven to 350 F. Place tomatoes and juices on a rimmed baking sheets and use your hands to break tomatoes into smaller pieces. (Wear an apron!!) Drizzle with 2 Tablespoons oil and bake until a thickened, about 30 minutes, stirring every 10 minutes. (It won't get very thick. It's okay.)



2. Meanwhile, in a colander, toss eggplant with 1 1/2 teaspoons salt. Let set for 20 minutes, then rinse and press out excess liquid. In a large Dutch oven or heavy pot, heat 4 Tablespoons oil over medium. Add onion and cook, stirring occasionally until translucent, about 5 minutes. Add garlic and cook another 5 minutes. Add peppers and cook until they are crisp-tender, about 4 mintues. Season to taste with salt and pepper.



3. Add tomatoes, eggplant, zucchini, bay leaf and herbs to the pot. Cook, stirring occasionally, until mixture comes to a simmer. Reduce heat to medium-low, partially cover, and cook at a gentle simmer until vegetables are tender, but not mushy, about 15 minutes. Add the vinegar. Season to taste with salt and pepper.
   

Nutritional Info per 3/4 cup: 85 calories; 5.5 grams fat (0.8 grams sat. fat); 1.6 grams protein; 8.3 grams carbs; 2.5 grams fiber

Simple Lentil Salad

Serves 4

From Everyday Food Magazine and Harriet Goldman, April 2004

Husband-Tested in Alice’s Kitchen

This recipe is a yummy, healthy and filling addition to your lunch box. The note in the original recipe suggested spooning this cool salad over crisp lettuce such as romaine, but it’s also good atop baby spinach or a baby lettuce mix. If you’re in a hurry, buy hard boiled eggs from Lost River Market & Deli.

1 1/4 cups brown lentils or French lentils, rinsed (I use French lentils for salads because they hold their shape and have a firmer texture.)

4 large eggs

1/4 cup red-wine vinegar

3 Tablespoons olive oil

1 large cucumber, peeled, if desired, seeded and diced (2 cups)

1/2 cup finely chopped fresh flat leaf parsley

1/2 cup finely chopped red onion or shallots

Kosher salt and ground pepper

In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.

Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.

In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Beans, Onions and Peppers Side Dish

Recipe from Martha Stewart Everyday Food January/February 2005

Husband-Tested in Alice’s Kitchen

Serves 4

Here's a quick side dish to make that your family will love.  It combines the creaminess of beans, the crunch of the peppers, good flavor of the onions with a little tang of red wine vinegar to finish.  Serve this with steak, pork or chicken.  It even makes a delicious meatless lunch.

  

1 large red onion, halved and sliced 1/4 inch thick

2 red bell peppers, ribs and seeds removed, sliced 1/4 inch thick

1 can (20 ounces) cannellini beans, drained and rinsed

2 Tablespoons olive oil

1 Tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary, crumbled

Kosher salt and freshly ground pepper

1 Tablespoon red-wine vinegar

Preheat broiler for at least 10 minutes so it reaches the proper temperature (500 degrees to 550 degrees). (Check with your oven’s manual before broiling. I have to prop my oven door open while broiling.) If using a broiler proof rimmed baking sheet or sheet pan, set rack 4 inches from heat.

On a rimmed sheet pan, toss onion, peppers, and beans with 2 tablespoons oil, rosemary, 1 teaspoon salt, and 1/4 teaspoon pepper.

Spread the bean mixture evenly on the sheet pan. Broil, tossing bean mixture occasionally until vegetables are lightly charred, 12 to 16 minutes.

Transfer bean mixture to a serving bowl; toss with vinegar.

Apricot Jam or Mango Chutney Salad Dressing

Recipe adapted from Everyday Food and Husband-Tested in Alice’s Kitchen

I needed a seasonal salad to serve during the holidays. The original recipe called for ingredients I didn’t have on hand, so I made a few minor adjustments. The dressing was especially good with the peppery arugula, sweet pears, crunchy nuts and salty cheese. I will certainly keep this salad in my repertoire! You can find all of the ingredients at Lost River Market & Deli.

2 Tablespoons apricot jam or mango chutney (I used apricot jam.)
2 Tablespoons red-wine vinegar
2 teaspoons Dijon mustard
¼ teaspoon curry powder (I used hot curry powder.)
2 Tablespoons olive oil (I used just a bit more for a thinner consistency.)
Kosher salt and freshly ground pepper, to taste

Place the dressing ingredients in a jar with a lid. Give it a good shaking to incorporate the ingredients. This dressing can be made in advance and then served over a salad of arugula, fresh pear slices, golden raisins, dried cherries or cranberries, toasted walnuts or pecans (hot spicy nuts would be yummy) and a sprinkling of blue cheese or goat cheese.