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.

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

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