Category Archives: Vegetables

recipes and techniques and tips for preparing and cooking of all kinds of vegetables

Ratatouille Casserole

ratatouille

 

Ratatouille Casserole

My exuberance of buying vegetables often results in the necessity to come up with instant menus to keep from allowing some of my purchases from ending up on the garbage heap.

Ratatouille Casserole is  one of those recipes.  My beautiful little zucchini were about to go south so I needed to use them.  I have always loved ratatouille, the name , saying it, eating it (if it’s done right), the greasy slop you find in some restaurants is rather unappetizing.  This eliminates some of the problems and makes a great main course.

Ingredients for Ratatouille Casserole

  1. 5 or 6 small zucchini ends trimmed not peeled
  2. 5 or 6 baby eggplant ends trimmed not peeled
  3. flour for dusting
  4. 1 red pepper
  5. 1 large red onion or 1 small red onion and 1 shallot
  6. 4 or 5 cloves of garlic
  7. 1 large tomato
  8. cooking oil for frying
  9. olive oil for sauteing
  10. salt & pepper
  11. 4 to 5 oz fresh mozzarella (thinly sliced)
  12. cooked rice
  13. sour cream

Slice the zucchini in about 1/4 inch thick slices long ways. Slice the eggplant into 1/4 inch rounds.  Dust the slices lightly with flour and fry in oil until lightly golden brown.  set onto a paper towel to drain.

Thinly slice the pepper and begin to saute in the olive oil.  Thin slice the onion and garlic and add to peppers.  When they begin to soften cube the tomato and add, cook until tomatoes begin to give up their juices.

In a 9 X 9 inch pan place a layer of zucchini, put a layer of eggplant on top of that.  Place a few slices of the mozzarella on top of that and cover with half of the onion pepper tomato mixture.  Repeat the process.

layers of zucchini eggplant and mozzarella
layers of zucchini eggplant and mozzarella
cover with tomato mixture
cover with tomato mixture
ratatouille casserole
ratatouille casserole

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cover with aluminum foil and bake at 400° for about 30 minutes.  Remove the foil and bake for about 10 minutes more.  While it’s baking make the rice.  Serve with a dollop of sour cream.

 

 Here are few ideas to make baking this easier:

Le Creuset Stoneware 1-1/2-Quart 9-Inch Square Baking Dish, Cherry
Zwilling J.A. Henckels Twin Four Star Series 7-Inch Santoku Knife with Hollow Edge
Butcher Block Cutting Board – Edge Grain – Walnut, Cherry, & Rock Maple

 

 

 

 

 

Ratatouille Casserole

Ratatouille Casserole

Ingredients

  1. 5 or 6 small zucchini ends trimmed not peeled
  2. 5 or 6 baby eggplant ends trimmed not peeled
  3. flour for dusting
  4. 1 red pepper
  5. 1 large red onion or 1 small red onion and 1 shallot
  6. 4 or 5 cloves of garlic
  7. 1 large tomato
  8. cooking oil for frying
  9. olive oil for sauteing
  10. salt & pepper
  11. 4 to 5 oz fresh mozzarella (thinly sliced)
  12. cooked rice
  13. sour cream

Instructions

  1. Slice the zucchini in about 1/4 inch thick slices long ways. Slice the eggplant into 1/4 inch rounds. Dust the slices lightly with flour and fry in oil until lightly golden brown. set onto a paper towel to drain.
  2. Thinly slice the pepper and begin to saute in the olive oil. Thin slice the onion and garlic and add to peppers. When they begin to soften cube the tomato and add, cook until tomatoes begin to give up their juices.
  3. In a 9 X 9 inch pan place a layer of zucchini, put a layer of eggplant on top of that. Place a few slices of the mozzarella on top of that and cover with half of the onion pepper tomato mixture. Repeat the process.
  4. Cover with aluminum foil and bake at 400° for about 30 minutes. Remove the foil and bake for about 10 minutes more. While it's baking make the rice. Serve with a dollop of sour cream.
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Stuffed Butternut Squash

Stuffed Butternut Squash

Stuffed Butternut Squash
Stuffed Butternut Squash

Today’s visit to the green grocer had these small butternut squash catching my eye.   I had pork tenderloin defrosting that I was planning on stuffing and I thought these would go great with the pork.

Ingredients for Stuffed Butternut Squash

  1. Butternut squash
  2. 4 slices thick bacon diced
  3. 1 McIntosh apple peeled,cored diced
  4. 1/4 cup toasted sliced almonds
  5. 1 large shallot diced
  6. 3 cloves of garlic minced
  7. salt & peppr
  8. 1/4 cup half & half
  9. 4 sage leaves chopped fine
  10. 1 tbs butter

Directions for making Stuffed Butternut Squash

HALVED BUTTERNUT SQUASH
HALVED BUTTERNUT SQUASH

 

 

 

 

 

 

 

Preheat oven to 400°.

If you are going to prepare the ingredients a while before baking, place the diced apple into a bowl with enough water to cover and with a little lemon juice added to keep it from browning.

Cut the squash in half length wise.  Scoop out seeds.  I cut a small area on bottom of the bulb so it will sit flat in the baking dish .

cut small piece off bottom of the bulb so it will sit straight
cut small piece off bottom of the bulb so it will sit straight

 

 

 

 

 

 

Place about a 1/2 tbs  of butter in each of the seed hollows and place the squash into the oven for about 40 minutes basting the surface of the squash with the butter a few times during baking.  Remove squash from oven and let cool.

When cool enough to handle, scoop out the squash with a melon baller or spoon.   Chop the scooped out squash.

In a frying pan cook the bacon well.  When cooked drain off excess fat.  Add the shallot and garlic and cook for a few minutes until they begin to soften.  Add the apple, squash,sage,salt, pepper and almonds and cook for a few minutes; then add the half & half and mix completely.  Place the squash shells into a baking dish, fill with the stuffing and cover the dish with foil.  Bake at 400° for about 30 minutes.  Take the foil off the dish and let bake an additional 5 minutes.

Serve and wait for the compliments.

Stuffed Butternut Squash
Stuffed Butternut Squash

 

 

 

 

 

 

 

Here’s a few things that might make this recipe, easier to make:

Zwilling J.A. Henckels Twin Four Star 10-Inch Stainless-Steel Chef’s Knife
Zwilling J.A. Henckels Twin Four Star II Hollow-Edge 7-Inch Santoku
Chef’s Choice 120 Diamond Hone 3-Stage Professional Knife Sharpener, Black

 

 

 If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

 Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

copyright © rantsravesandrecipes 2013 all rights reserved

Piperade with Baked Egg

Piperade with Baked Egg
Piperade with Baked Egg

 

 

 

 

 

Piperade

 

After a busy day of running around I needed a throw together dinner.  A quick look in the refrigerator and on the counter and I had it!  Piperade with a baked egg!   It’s easy it’s delicious, nutritious, healthy, wholesome, just an abundance of superlatives of taste.

The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality.  My simple version is a light dinner for two.  Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.

Ingredients for Piperade

  1. 1 large red pepper thinly sliced
  2. 1/2 large sweet onion or 1 medium thinly sliced
  3. 2 tomatoes diced
  4. 4 cloves of garlic sliced
  5. 1 tbs dried oregano
  6. salt & pepper
  7. 2 eggs
  8. 2 Tbs 1/2 & 1/2
  9. olive oil for sauteing

Directions for Piperade with Baked Egg

Preheat oven to 350°

Thinly slice the onion garlic and the pepper.  In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat.  Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)

Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup).  With a spoon make a small indentation in the center of the mixture and break 1 egg into each.  Pour 1 tbs 1/2 & 1/2 over each egg  and finish with a little more salt and pepper on top of the egg.  Bake for about 20 minutes or until eggs are set.

Serve crusty French Bread as an accompaniment.

 

Here’s a few items to assist with this recipe:
CorningWare Creations 12-Ounce Au Gratin Dish, Amethyst
HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6

 

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site.  It doesn’t cost you anything and we profit from the ads and purchases .  

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

 

 copyright © rantsravesandrecipes 2013 all rights reserved

 

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