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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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.

Tortilla Soup


  • 3 roma tomatoes, halved
  • ½ large carrot, peeled
  • ¼ ripe avocado, peeled
  • 2 – ½” x ½” cubes jalapeño jack cheese or sharp cheddar, optional
  • 2 layers of quartered onion, approx. 2 Tbsp
  • 4 sprigs of cilantro
  • ½ tsp garlic salt
  • ¼ tsp ground black pepper
  • 2 Tbsp taco seasoning
  • 2 cups hot water
  • Optional add-ins: Tortilla chips, black beans, corn or chicken
Add all ingredients except for chips, beans, corn and chicken to the WildSide or Basic pitcher in the order listed above and secure lid. Press “Soups”. Add other optional ingredients press “Pulse” 3-5 times to blend in chips, beans, corn or chicken to create a chunky soup.

Mulligatawny Soup


Base Ingredients:
Masoor Dal (red lentils) or Toor Dal (split pigeon dal) MUST BE WASHED
Potatoes
Carrots
Tomatoes
Lime
Tamarind concentrate
Coconut milk
Madras Curry Powder (Priya brand is the best)

Other Ingredients:

2 red onions (diced)
3 cloves of garlic
2” ginger
2 potatoes (diced)
3 tomatoes (diced)
4 carrots (diced)

On Flame

2 tsp of canola and olive oil mix or ghee or unsalted butter
Add ginger and garlic and sauté DO NOT BROWN
Add onion (should be translucent not caramelized)
Add carrots and potatoes
Add ½ tsp turmeric over vegetables and wait 1 minute
Add red lentils and wait 1 minute
Add tomatoes
Add 1 tbsp curry
Add TONS OF PEPPER
Wait 1 minute
Add 2 cups vegetable stock (always double or triple the lentils)
Add 2 cups of water
MAKE SURE TO KEEP THE TOP OFF. Boil the mixture for about 25 minutes, and then simmer. You will know it is done when you can push your nail through the carrots.
Add I tsp salt
Blend the soup
Add 1 tblspn turmeric concentrate
Add the juice of ½ of a lime
Add ¼ cup of coconut milk
Add handful of cilantro

Palak Paneer


Ingredients                        
2 lbs Frozen spinach
1 tbsp chana dal soaked in water for about an hour
1 onion diced
1 onion chopped
2 tomatoes chopped
1 inch ginger
1 garlic clove
1 Green chili
1 tsp garam masala
1 tbsp oil
1 tsp Cumin
200 gms paneer cubed and shallow fried
2 Tbsp heavy cream (optional)
Few drops of lime juice

1) In a pressure cooker add spinach, chana dal, diced onions,chili, tomatoes, ginger and garlic clove with little water. Cook it till 1 whistle. DO NOT OVER COOK.
2) Once cooled mash the mixture with hand mixer. Keep it aside.
3) In kadhai heat oil and temper it with cumin.
4) Add chopped onions. Saute till transparent.
5) Pour the palak mixture on heated oil and jeera.
6) Add garam masala and cook for another 2 min.
7) Add fried paneer and salt
8) Finish the recipe with adding heavy cream and chopped coriander
9) Once the flame is turned off sprinkle few drops of lime juice to give the extra touch

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