Ratatouille


Yes, I thought it was a movie too.  That shows home much of a “not-a-cook” I really am, right?  Well here is another recipe from my class at Cook that proved to me it was first a chunky type of soup not the name of a rat.

Check out my others ones here.

Ingredients:

  • 1 clove garlic, chopped
  • 1/4 cup onion, small diced
  • 1/2 cup yellow squash, medium diced
  • 1/2 cup zucchini, medium diced
  • 1/2 cup eggplant, medium diced
  • 1/2 cup plum tomato, medium diced
  • 1 cup chicken stock (or for my fellow vegetarians try VegeBase)
  • 2 tsp olive oil
  • 3 fresh basil leaves, chiffonade
  • salt & pepper to taste

Heat a medium saucepan to a medium high heat.

Add the oil to the pan and then onion and garlic.

Saute for 2-3 minutes until onion becomes translucent.

Add the yellow squash and zucchini, sprinkle with salt and pepper.

Saute for 2-3 minutes and then add the eggplant and tomato.

Saute another 2-3 minutes then add the stock.

Reduce the heat and simmer for approximately 10 minutes.

Add the basil, check seasoning and simmer for another 3-4 minutes.

Serve it warm.

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Roasted Tomato Caprese Salad


ImageI used my Groupon for a cooking lesson at COOK in Ashburn, Virginia.  Since I have been Pescatarian (Vegetarian with fish and egg allowances) for about two years, I really wanted to learn a few more veggie dishes that weren’t too hard to make so I chose the “Veggie Tales” class.

No, I wasn’t lucky enough to find myself living the scene in Hereafter with Matt Damon as my cooking partner so I said yes to each glass of wine they offered throughout the night.  And, somehow, I managed to make some pretty good dishes and get home by 930p (geez – I should not be proud of that haha).

ImageOur first recipe was the Roasted Tomato Caprese Salad.  The tomatoes should be roasted for 2 hours so the chef, Lucy Ritter, pre-roasted them for us before we arrived to speed things up for us.  It was a simple and very tasty dish that I plan to make again tonight as I’m writing this blog post.  The picture doesn’t do the dish justice but one of my table partners was a bit of a bossy-knows-everything-about-cooking-and-you-must-need-me-to-tell-you-what-to-do-because-you-obviously-can’t-think-for-yourself kinda person so I was a bit distracted by her.  I only put a small amount balsamic dressing on my tomatoes before I snapped the picture.

 

Check out the Roasted Butternut Squash with Baby Spinach recipe I made next.

Ingredients:

  • 12 plum tomatoes, halved lengthwise, seed removed
  • 1/4 cup Extra Virgin Olive Oil, plus more for drizzling
  • 1 1/2 tbsp balsamic vinegar
  • 2 large garlic cloves, minced
  • 2 tsp sugar
  • Kosher salt and ground black pepper
  • 16 ounces fresh mozzarella
  • 12 fresh basil leaves, julienned

Preheat the oven to 275 °F

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with 1/4 cup of olive oil and balsamic vinegar.

Sprinkle with the garlic, sugar, salt and pepper.

Roast for 2 hours until the tomatoes are concentrated and begin to caramelize.

Allow the tomatoes to cool to room temperature.

Cut the mozzarella into slices slightly less than 1/2 inch thick.

If the slices of mozzarella are larger than the tomatoes, cut the mozzarella slices in half.

Layer the tomatoes alternately with the mozzarella on a platter and scatter the basil on top.  Sprinkle lightly with salt and pepper and drizzle lightly with olive oil.

Serve at room temperature.

Edamame Hummus


Ingredients
16 oz. bag of edamame
1 can (15 oz.) chickpeas, drained
2 cloves garlic, peeled
1/4 lemon
2 tbsp. tahini
1/2 tsp. sea salt
1/4 cup olive oil

Add all the ingredients into the Blendtec blender and blend on soup setting until creamy
Serve with Whole Grain Pita (recipe)

Per Serving: 96 calories; 4 grams protein;
7 grams carbohydrate; 6 grams fat; 2.5 grams fiber;
0 gram sugar; 18 servings

Whole Grain Pita


Ingredients
2 cups warm water (110F)
1/ 2 tbsp. yeast
1 tbsp. honey
2 cups whole wheat flour
2 cups all-purpose flour
1/ 2 tbsp. sea salt
1 tbsp. olive oil

Pre-heat oven to 500°F.
Attach HealthMaster™ Pitcher to Base and rotate clockwise to lock in place.
Place water, yeast and honey into a bowl. Let it sit for 5 minutes to let the yeast proof.
Add the remaining ingredients into the Pitcher. Secure and lock the Lid without the Cap. Press ON button. Press RUN button. Set speed to 4. Pour the yeast nmixture into the pitcher while HealthMaster is running until the dough starts to form.
Press OFF button. Remove the Lid. Remove the dough from the Pitcher and place it on a floured surface. Knead it into a ball.
Divide the dough into 12 pieces. Place on a cookie sheet and cover for 1 hour.
Roll the doughs into circles and place on a cookie sheet. Place into the oven for 5 minutes then flip for another 5 minutes. Remove from the oven and serve.

Per Serving: 168 calories; 6 grams protein;
32 grams carbohydrate; 2 grams fat; 3.5 grams fiber;
2 grams sugar; 12 servings

Basic Vegetable Quiche


From Swiss chard season (early summer) to winter squash season (late fall) this is always a hit at our pot-lucks. We have included two easy pastry recipes and have only tested this with homemade pastry in standard 9-inch glass or enamel pie plates. If you want to use commercial 9-inch frozen crusts, choose deep-dish and it will be just fine, but you may need to butter a custard cup or two to bake the excess filling because they are always smaller.
Makes 6 servings
Pastry for 9-inch single-crust pie, recipes follow
2 tablespoons olive oil
1 cup chopped green or yellow onions
3 cups prepared vegetable, see Note
3 tablespoons all-purpose flour
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon freshly milled black pepper
3 large eggs
1 1/2 cups half-and-half or whole milk
1 1/2 cups shredded Jarlsberg, Swiss, or your favorite cheese
Prepare pie crust. On a floured board, roll out pastry to make an 11-inch round; fit into a standard 9-inch pie plate. Fold edge over and flute.
Preheat oven to 375°F. Heat oil in a large skillet over medium heat. Add onions and sauté until lightly browned, about 3 minutes. Stir in prepared vegetable and cook until hot through, 2 to 3 minutes. Stir in flour, salt, thyme, and black pepper. Beat eggs until frothy in a medium bowl; brush a little egg over the bottom of the pie crust. Beat the half-and-half into the remaining eggs. Layer half of the cheese, the vegetable mixture, and the remaining cheese into the pie crust. Pour the cream mixture over all.
Bake quiche until center appears set when pie plate is gently tapped, 40 to 45 minutes. Set aside 5 minutes before cutting.
Note: Almost any vegetable or mixture of vegetables can be used in a quiche. If you are using asparagus, broccoli, celery, eggplant, fresh corn, bell peppers, summer squash, mushrooms, or zucchini, they should be sliced, added to the skillet raw, and sautéed with the onions. Carrots, green or yellow beans, peas, potatoes, sweet potatoes, or winter squash should be parboiled and drained thoroughly before adding. Greens such as arugula, beet greens, collards, kale, mustard, spinach, Swiss chard, or turnip greens should be steamed, simmered or stir-fried until wilted, thoroughly drained, and coarsely chopped before adding.

Veg and Fruit Recipes from Reboot Program


Baked Zucchini with Tomatoes and Herbs

5 small Zucchini
4 Scallions, sliced, white and green parts separated
1 small Onion, chopped
2 Plum Tomatoes, coarsely chopped
2 Tbsp. Celery Leaves (from inner stalks), chopped
4 Tbsp. Basil Leaves, chopped, plus extra for garnish
1/4 cup Olive Oil
1 tsp. Sea Salt
1/2 tsp. fresh ground Black Pepper
Preheat oven to 425 degrees. Slice the zucchini in half crosswise. Cut each half
again lengthwise, and slice each of the halves into 4 equal, 1/2 inch pieces. They
should look like sticks.
In a bowl, mix together the zucchini sticks with the white parts of the scallions,
onion, tomatoes, celery leaves and basil. Mix in the olive oil, salt and pepper and
toss to combine.
Pour into a 3 quart baking dish and bake for 20 minutes. Garnish with the sliced
green tops of the scallions and the extra chopped basil.
Makes 4 servings
Per serving:
Calories: 153
Protein: 1.5 g
Fiber: 1.5 g


Pumpkin Potato Bake

1 Sugar/Baking Pumpkin (when seasonal – can substitute canned out of season)
2 medium Sweet Potatoes
1 Tbsp Olive Oil,
Sea/Celtic Salt and Pepper to taste
Roast pumpkin (remove top and seeds – great for baking to save for after your Reboot)
Cut pumpkin into sections and place in baking dish flesh side down with water in the
pan. Roast in over at 450 for 45-60 minutes. Bake sweet potatoes next to pumpkin –
wash well and pierce with fork first.
Cut and remove flesh from potatoes and mix all ingredients in a bowl. Place into a
baking dish and return to oven at 350 to warm.
Calories: 402
Protein: 5 g
Fiber: 8 g

 

Watermelon-Mint

4 cups Watermelon, diced
4 Mint leaves
1/4 cup Scallions diced (optional)
Place watermelon in bowl, top with mint leaves and scallions.
Calories: 48
Protein: 1 g
Fiber: 2.5 g

Curry Coconut Sauce


Ingredients

Directions

  1. In a small bowl, combine the coconut milk, soy sauce, sugar, and 1/2 teaspoon kosher salt. 
  2. Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
  3. Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1 1/2 minutes. Add basil. Pour into a bowl.

Rosemary and Lavender Baby Taters


Level:Intermediate      Servings:4    Cook Time:20 min.  Ready in:1 hr. 15 min

Ingredients:

1 pound mixed baby potatoes (Red Bliss, Viking Purple, Yukon Gold or Fingerling)
1 tablespoon good quality fruity olive oil
2 drops culinary grade rosemary essential oil (or 3/4 teaspoon finely chopped rosemary leaves)
3 drops culinary grade lavender essential oil
1 clove garlic
3/4 teaspoon sea salt for divided use
1/2 teaspoon freshly ground black pepper
1 teaspoon finely chopped flat leaf parsley

Preheat oven to 375 degrees F.
Wash potatoes with cold water and dry on paper towels. Place on small baking sheet; set aside.
In a small bowl, stir together the olive oil, rosemary essential oil, and lavender essential oil; set aside.
Mince garlic well and sprinkle with a bit of the sea salt. Cream the garlic into a smooth paste by using the side of your chef’s knife and pressing the garlic against the cutting board; the salt will act as an abrasive.
Scrape up garlic and stir into the oil. Drizzle 2 teaspoons of the oil over the potatoes and season with remaining salt and pepper.
Toss potatoes on baking sheet until well coated. Roast in preheated oven for 40 to 45 minutes or until potatoes are fork tender.
Remove from oven and toss with the remaining teaspoon of oil and finely chopped parsley before serving.

Another great recipe: Lentil Soup

Sweet Beet Salad


Level:Easy Servings: 4 Cook Time:30 min.   Ready in:1 hr. 45 min.

Ingredients

5-6 beets
2 cups water
1 small red onion, peeled and sliced into thin half moons
2 tablespoons fresh dill, minced
Juice of 1 lemon
1/4 cup olive oil
1/4 tsp. sea salt
Bring beets and water to a boil.
Simmer for 30 minutes or until tender. Cool.
Remove beet skins.
Cut beets in half and then into thin half moons.
Combine beets with red onion.
Mix dill, lemon, olive oil and sea salt. Coat beet salad and marinate for 45 minutes.
Transfer to a platter or bowl and serve.
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