Feb 122013

I think ratatouille is such a great addition to a meal. Although, tonight I am using the ratatouille as a filling to Crepes. Check out tomorrow how I plan to use the leftover ratatouille as an appetizer inspired by my recent trip to San Sebastian.




4 Cups of Matchstick Pieces of Eggplant ( About a half an Eggplant)

4 Cups of Matchstick Pieces of Zucchini ( about 1 1/2 Zucchini)

2 Small Yellow Onions sliced thinly

2 Red Bell Peppers Sliced into 1/4 inch slices lengthwise

4 medium size tomatoes seeded cut in half and cut into 1/4 inch slices lengthwise

5 Cloves of Garlic Chopped

2 Bay Leaves

3 Sprigs of fresh Thyme (Remove leaves from branches)

1 Tablespoon of chopped Flat Leaf Parsley

6 Tablespoons of Olive Oil

Salt and Pepper

In a large pot, (I used my Le Creuset dutch oven). With 1 tablespoon of Olive Oil a 1/4 of the chopped garlic, 3 tablespoons of water sauté the onions until cooked for 5-10 minutes. Remove the onions from the dutch oven and add the eggplant and zucchini with 1/4 of the garlic and 2 tablespoons of olive oil and and sauté for 3-5 minutes. Remove eggplant and zucchini from pan.  Now add with 1 tablespoon and 1/4 of the garlic the peppers and sauté for 3-5 minutes. Finally add remaining ingredients and the zucchini, eggplant, onions back into the dutch oven. Mix with a spoon until all well combines and let cook with a lid on low heat for 30 minutes. Ready to serve.

This goes great inside crepes, or as a side to really any meat or fish dish, and honestly I just like to eat it on its own. Tomorrow as I mentioned I will show you something to do with the leftover inspired by my recent travels to San Sebastian.


 Posted by at 5:01 pm
Aug 192009

Steak Salad 3

Definitely as the heat wave continues salad or cold soups are what I have been craving. Every so often I make something that I am truly excited about how it turned out. This  is how I felt about this recent Steak Salad. I think I told just a few people, about 10 just how excited Iwas about it!  I know it might seem like a lot of work, but I was able to accomplish everything in under an hour- I had a lot of things cooking at the same time. Unfortunately, I don’t per say have real measurements I just used what I had and tried to have equal portions. Also since I don’t have a grill I broiled my NY Strip steak for about 4 ½ minutes on each side. It did not have that beautiful grilled look but still tasted delicious!

Steak Salad

1 Head of Red Lettuce

1 Red Bell Pepper Roasted

1 Bunch of Asparagus Roasted (cooked in broiler)

1 Sauted Yellow Onion

Fingerling Potatoes Roasted with Rosemary

Steamed French String Beans

1 Pound of Steak

1 Tomato chopped

Extra- I roasted a garlic bulb to either be added to the salad or used on the bread.


Balsamic Vinegar

Olive Oil

Dijon Mustard

Before mixing all the ingredients together I cooled them all except the steak was served warm.

Steak Salad 2      Steak Salad 1

Apr 292009



Yes, it has been a while since I have writtenI have been thinking and cooking but just not writing. Well, with these two entries (Maple Blueberry Muffins/ Blueberry Pancake Cupcakes) I am back. Although, the season is a little early for tomatoes this past weekend’s heat and my burn definitely made me think it was summer time. It is always nice to find things that can be made in advance and be able to bring a full meal together. Recently, I was cooking dinner and I wanted to try my hand at slow roasting tomatoes knowing that they could cook all day while I was cleaning my apartment and reading the paper. This was something that was easy to prepare in the morning and by the afternoon my apartment was smelling like I had been slaving away in the kitchen all day.

Oven temperature 225

Garlic (finely Chopped)
Basil (Chopped)
Olive Oil
Salt and Pepper

Cut tomatoes in half and place on a baking sheet. (I lined it with foil for easy cleaning.) Evenly distributed the thyme, basil, and garlic over the tomatoes. Drizzle with oil and top off with salt and pepper.
Now you can run out the door for the day and return to a fragrant home with a delicious side!

Feb 252009

In making these meatballs I was re-taught the lesson of watching things will they are cooking. It is very easy to get distracted sometimes while cooking and this time I surely did. I let my first batch of meatballs cook for way too long and the sauce had gotten too thick , badly burnt my pot and now my pot has been soaking for two days! Anyways the next batch turned out great.

1 Pound of Ground Pork
1 Pound of Ground Beef
1 Pound of Ground Chicken
1 Large Yellow Onion (Chopped Finely)
½ Green Pepper (Seeded and Diced)
3 Eggs
2 Cups of Bread Crumbs
1 Cup of Milk
8 Gloves of Garlic (Chopped Finely)
¾ Cup Toasted Pine Nuts (Slightly Chopped after Roasting)
1/3 Cup of Chopped Parsley
1/3 Cup of Chopped Oregano
1/3 Cup of Basil
Zest of one Lemon
2 -3 Teaspoons of Pepper
4 Teaspoons of Salt
¼ Cup of Olive Oil

In a large skillet heat the olive oil and cook the onions for 5 minutes and then add the green peppers and garlic and cook down for another 2 to 3 minutes. Remove from heat and transfer Onions, Peppers, and Garlic into another bowl and let cool a little. In a separate bowl whisk the eggs together and add the herbs, lemon zest, and pine nuts. In another bowl add the bread crumbs to the milk together and let stand for a few minutes. Then remove bread crumbs from milk and squeeze milk from them (discard milk) and add to egg mixture. Finally mix everything together the Meats, Onions, Eggs, Salt and Pepper. Make sure well combined, I think best to just use your hands to combine.
Shaping the meat balls depending on the size I think easiest to just use a large ice cream scoop and scoop meat into balls and place on a baking sheet to prepare for cooking. Heat vegetable oil in a large skillet and cook meatballs for about five minutes making sure to cook all sides. Remove meatballs from pan. (At this point a froze most of the meatballs to have at a later date) To finish cooking cook meatballs in your desired tomatoes sauce for about 20 minutes. And make sure to watch it!

Feb 112009


Tomatoes and Mozzarella

A friend of mine taught me this when I was visiting her. I thought it was a great little bit size appetizer perfect for a cocktail party. Thank you Becca.

Option A
Cherry Tomatoes
Mini Mozzarella Balls

Option B
Cherry Tomatoes
Olive Oil

Option A
Take each tomato and cut a sliver off of the bottom, so that is can stand up straight. Cut the top off of each tomato and hollow out the seeds. Sprinkle hollowed tomatoes with a little salt and let stand for 15 minutes, and then drain tomatoes. Drip a little pesto into the bottom of each tomato and then stuff with a piece of Mozzarella and top with another drizzle of pesto.

Option B
Instead of pesto wrap each piece of mozzarella with a piece of basil and stuff mozzarella into the tomato and drizzle with a little olive oil.

Feb 032009


In search of a comfort food, one that I believe remains at the top of my list would a tomato sauce. I thought this would also be a good way for me to economize and bring lunch to work, One thing to remember with some sauces is I think they taste better the next day when all the flavors have had a chance to meld together. So I went out and decided to make and Tomato Eggplant Sauce with a base of white wine instead of vegetable broth. Funny how as I child I would cringe at the sight of an eggplant and cant say how many times I can remember my mother saying to meOh, would you just try it, you can hardly taste the eggplant. Now, I love eggplant.

¼ Cup of Olive Oil

3 Garlic Cloves (Finley Chopped)

½ Pound of Eggplant (Finley chopped)

1 Bell Pepper (Seeded and Diced)

3 Small Tomatoes Chopped (about 1 ½ Cups)

1 -2 Tablespoons of Capers *

1 Tablespoon of fresh chopped Basil

½ Teaspoon of Oregano

6 oz. of Tomato Paste

1 Cup of White Wine ( If need more liquid can add more wine or use a vegetable broth)

Salt and Pepper to Taste

In a large skillet heat olive oil and garlic once oil has heated add the tomatoes, eggplant, peppers, and capers. Cook over look heat for 5 minutes. Add the remaining ingredients and cook with lid for stirring occasionally for 40 to 50 minutes. If the sauce becomes to think add more liquid.

*I really like capers and get excited when I think they will work in a recipe but I definitely put about 3 tablespoons in my sauce and can say the capers became over powering.