Ratatouille is a hearty, one dish meal that’s equally good the day after it’s made. Reheat it, covered, in a 350F oven for ~30 minutes.
It’s nice to have a grain to serve with all these vegetables. Plain rice works well, but a rich risotto is even better. Place the risotto or rice in the bottom of a shallow bowl and top with the ratatouille.
When you need a one pot dish that’s ready in less than half an hour, this makes a great candidate. The ingredients are fairly flexible. I’ve made this with both chard and spinach with equally good results. Spinach gives a more mild flavor than the kale and chard is a much sharper green flavor.
You can also use canned tomatoes with other flavors mixed in if that’s what you have you have on hand. If you don’t have gnocchi, cook a box of pasta and stir it in – rotini works quite well.
Stuffed pitas make a great lunch or dinner. This one packs a protein punch thanks to the tempeh and veggies fill in the gaps. The broccoli in this recipe is delicious on it’s own and a great way to mix things up while keeping it healthy.
If you use an oven safe pan, leave the broccoli in the pan when you go to broil it. Otherwise, spread on a cookie sheet before broiling.
This deceptively simple sauce packs a lot of flavor. It’s best alone on plain pasta as filled pastas seem to overwhelm it. Continue reading
Preserving tomatoes is easy and quick. Instead of a water bath canner, I used a large soup pot with a folded cloth on the bottom. Use as many tomatoes as desired.
My take on an Indian Tadka Dal Fry. Most of the ingredients have been adjusted to more readily available spices.
This will make extra sauce (approx 2.5 cups extra) and noodles vs the ricotta mixture.
Fresh ricotta adds a noticeable difference to the final product, but pre-made can be used for the sake of time and simplicity. Continue reading