Melt-in-your-mouth Ratatouille

We were at a dinner event in San Francisco some years ago when I had ratatouille for the first time. Thankfully, the husband didn’t realize it had eggplant in it or he never would have eaten it again.

Of course I had to replicate what my friends claimed was the best ratatouille they’d had.

My two-step process may seem like overkill to you, but the trick is to get the veggies so melty and herb-infused that an eggplant hater can’t detect the texture and falls in love with the flavor. Simmering on the stovetop just doesn’t quite do it.

Warning: this recipe makes a boatload, but it freezes well. Adjust proportions to make a modest amount.

Melt-in-your-mouth Ratatouille

Ingredients

• equal amounts of: eggplant, zucchini, fresh tomatoes – about 2-3 c. each, chopped into bite-sized pieces
• equal amounts of: red onion, red bell pepper – about 1 c. each, chopped
• herbs: half bunch of Italian flat leaf parsley; also basil, thyme, rosemary, garlic – season to your taste
• 1 large can diced tomatoes and one small can tomato paste

     Optional:

• crimini mushrooms – whole, 1/2 - 1 c.
• carrots, 1/2 - 1 c. chopped
• lemon zest

 Directions

1. Chop everything and combine the veggies (with the can of diced tomatoes) in a Big Deep Saucepan with the herbs (except the parsley). Cover and simmer until al dente.
2. Stir in the tomato paste and parsley.
3. Pour the whole mix into a deep baking dish. Cover with foil. Bake in 375 oven for about 35 minutes.
4. Uncover and sprinkle with parmesan. I like a lot. You decide. Bake until the parm is bubbling.
5. Top with chopped parsley before serving. 

And there you have it. The veggies and herbs and cheese are one big melty mouthful of goodness. I can eat this for breakfast. This is one of those dishes that's even better the next day.

Quinoa Garbanzo Bean Taco Salad

Maybe I'm stretching it by calling this a taco salad, but hey, my blog, my choice.

I made this much salad to see us through the week. This is a lot for two people. I shared with coworkers, and we ate this for lunch and dinner.

Next time, I'll probably halve the recipe. Still, it's been nice to have something on hand that's healthy, satisfying and totally tasty. And if you don't like cilantro, substitute parsley or another fresh herb of your preference.

A recipe like this is a reminder (for me) and a suggestion (for you). The key is combining legume / quinoa with fresh herbs and veggies. Take this one step further and put a scoop on a bed of spinach, topped with oven-roasted chicken and sour cream. Which is what we have planned tonight.

Quinoa Garbanzo Bean Taco Salad

Ingredients

1 15.5 oz. can of garbanzo beans, drained (or 1 1/2 c. cooked garbanzos)

1 1/2 c. cooked quinoa

2 cloves minced garlic

1 c. chopped red onion

1 juicy tomato, diced

2 sticks celery, chopped

1 med. zucchini, chopped

1 red pepper, chopped

1-2 minced jalapenos

1/2 t. cumin

1/2-1 t. chili powder (to taste)

juice from 2 limes plus lime zest

dash salt

1/2 bunch cilantro, chopped

olive oil and rice vinegar...enough to create luscious coating.  Remember: less is more.

Directions:  Easy easy easy!

1. Cook the quinoa and let cool.
2. Chop the veggies and herbs.
3. Drain the garbanzos.
4. Mix it all up and season to taste  (I prefer rice vinegar with dash of balsamic).

Eat now. Just as Good chilled. Just as good the next day. Killer.

Curried Pumpkin Soup

I was cleaning off my desk and found this recipe scribbled on a yellow legal pad. This soup is one of our cool weather staples.

Use a good sugar pie pumpkin (as opposed to one of the tasteless behemoths sold for jack-o-lanterns) or substitute another orange-fleshed winter squash. Kabocha is my favorite. Butternut works, too.

This soup is even better the second day. To dress it up, swirl a spoonful of crema fresca or creme fraiche -- both milder than sour cream, which I don't personally like -- on the top, and sprinkle with parsley.

Curried Pumpkin Soup
Ingredients
2 lbs/ 4 c. cooked pumpkin (about a 4 lb pumpkin)
1 med. onion, finely chopped
2 shredded carrots
2 T. olive oil
2 Red Delicious apples, cored, peeled and diced
1 large russet potato, peeled and diced (if you prefer, use yam or sweet potato)
1 large clove garlic
1 T. curry ...make sure your spices are fresh or make your own curry powder*
2-3 c. chicken or vegetable stock
orange zest (optional)
crema fresca or creme fraiche
parsley

Directions

1. Wash the outside of the pumpkin. Preheat the oven to 400 degrees.
2. If you have room in your oven, bake the pumpkin whole. I don't so I chop it in half and put each half, face down, on a cookie sheet. Either way, poke holes in the pumpkin with a skewer or knife so steam can escape. You really don't want the pumpkin to explode in your oven.


• Bake the pumpkin until tender, about 60-90 minutes. When it's cool enough to handle, clean the seeds and any pulp, and peel the skin. Rough chop the flesh and set aside.


3. While the pumpkin bakes, saute the onion in the olive oil in a stock pot until semi-translucent. Add the curry powder, carrots and garlic and continue to saute, stirring frequently, until onions and garlic are soft.
4. Add the chicken stock to the pot, along with the potato, apple, and pumpkin. Simmer until the potatoes are tender. If you're using orange zest, add it now.
5. Use a hand blender to puree the soup. Or let it cool and use your blender or food processor.
6. Serve warm, with a swirl of crema fresca and a sprinkle of chopped parsley.

* You may prefer to make your own curry blend. There are recipes online. This one is basic, this one slightly different.