November 5, 2024

Ratatouille

August 12, 2013 by

Here on our At Home with GCH blog, Monday’s are always focused on healthy but oh-so-yummy! recipes.  Today our series of summer recipes featuring in-season produce continues. Our featured ingredient this week is zucchini!  Here is a link showing the nutritional value of this summer squash as well as it’s health benefits.

As prolific as zucchini is both in our own gardens as well as the farmstands from which we purchase some of our produce, I suppose we could continue for the rest of the summer with recipes utilizing zucchini.  Earlier this year, I posted a recipe for Gluten Free Zucchini Muffins; check it out!

Today’s recipe is for Ratatouille—a yummy melange (mixture) of zucchini and other seasonal veggies!  Ratatouille can be served hot, room temp (my favorite), or even cold.  It can be a delicious side dish served with something yummy off the grill.  It is a tasty alternative as a pizza topping, too.  Our favorite way to enjoy Ratatouille is as a vegetarian entree with the addition of fresh mozzarella pieces; oh yum!   And bread…don’t forget some bread!  A nice crusty baguette or loaf of Italian bread is great!  This is also a dish which can be served—and enjoyed by all—when you have any combo of vegetarians, vegans, and meat eaters.

And, of course, I would be remiss to fail to mention my favorite (yours, too?) Ratatouille… Actually, a little rat who yearned to be a French chef.  Remember him?

Ratatouille2013-07-31 18.56.35

Ingredients:
1/4 cup olive oil, plus more as needed
Kosher salt and ground lemon pepper*
1 medium-sized eggplant, cut into cubes
2 medium-sized zucchini, halved and cut into halfmoons
1 red pepper, cubed
1 yellow pepper, cubed
1 large sweet onion, chopped
8 ounces baby bella mushrooms, chopped
3-4 medium tomatoes, chopped
3 tablespoons chopped garlic
2 teaspoons chopped fresh thyme
1 stem fresh rosemary, pulled into sprigs
3 tablespoons good balsamic vinegar
optional: 8 ounce container of fresh mozzarella balls

Directions:
Heat 2 tablespoons of olive oil in a large saute pan.  Cook the vegetables, individually, (separately) for 5 or 6 minutes each, seasoning lightly with kosher salt and a few grinds of lemon pepper.  Remove each and place into one large bowl to hold ‘til remainder of veggies (eggplant, zucchini, peppers, onion, mushrooms) are finished. Add additional olive oil as needed.  Combine all of the cooked vegetables back together in the pan, and then stir in the chopped tomatoes, garlic, thyme, and rosemary.  Allow to gently simmer for 20 minutes.  Finally, add the balsamic vinegar, and taste for additional salt and pepper.  Enjoy!

♥  ♥  ♥  ♥  ♥

God loves you!  ♥  (Don’t ever forget that!)

♥  coleen

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If you would like to send a personal message to Coleen concerning this blogpost, you may email her at: Coleen@girlfriendscoffeehour.com

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At Home with GCH: Eggplant Dip (Baba Ghanouj)

March 22, 2013 by

Baba Ghanouj 2

While I am a huge fan of french onion dip – you know, the kind made with a tub of sour cream and a packet of french onion soup – I know it is not the healthiest for me.  I firmly believe that when it comes to your diet, you should eat as well as possible, load up on veggies and lean protein, and avoid processed foods. That said, you gotta enjoy life, and I think it’s okay to have a treat every once in a while.  The problem is when “every once in a while” turns into “I deserve it now” which eventually becomes an everyday habit.  I speak from experience!  So one way I’ve found to subvert those cravings for treats is to find delicious alternatives that are nutritious as well.  Move over potato chips and french onion dip, here comes baba ghanouj!

Baba ghanouj (pronounced “gah-noosh”) is a roasted eggplant dip.  You can usually find it alongside hummus and pita wedges in Middle Eastern restaurants.  The only ingredient you may not have on hand is tahini, which is sesame seed paste.  I can buy it in my regular Vons and, depending on how well-stocked your grocery store is, you can find it with the Indian/Middle Eastern food, or with the Kosher foods.  It’s rich and creamy—almost like peanut butter made from sesame seeds.  It keeps well in the fridge, and I use it to make salad dressings, too (like this one for a kale salad.)  This recipe also adds a roasted bell pepper.  It isn’t necessary, but  it adds another layer of smoky sweetness that I really enjoy.  Ready?  Let’s get dipping!

Baba Ghanouj_
Eggplant Dip (Baba Ghanouj)

Ingredients:

  • 3 Japanese eggplants, or one very large regular eggplant
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 2-3 tablespoons tahini (I like to add a lot!)
  • 1/2 lemon, juiced
  • 1 teaspoon ground toasted cumin
  • salt and pepper
  • 1 roasted bell pepper  (Trader Joe’s has some great ones in a jar)

Directions:

  1. Preheat the oven to 400*F.  Line a baking sheet with aluminum foil.  Poke some holes in the eggplant with a fork or knife and drizzle with the oil.  Bake for 30 minutes.  Turn off the heat and let sit in the oven for 30 minutes to cool.
  2. When the eggplant is cool enough to handle, slit it open and scoop out all the insides.  Transfer the eggplant to the bowl of a food processor.  Add the remaining ingredients and blend together.  Keep refrigerated until ready to eat.

I serve this with veggie sticks.  The kids like pita bread, Wheat Thins, and any other cracker or pretzel I give them!

 

Explore, experiment, enjoy! — Dana

To view even more of Dana’s unique recipes, you can visit her at Frugal Girlmet!

If you would like to contact Dana in regards to this blog, please email her at Dana@girlfriendscoffeehour.com

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