Tuesday, July 20, 2010

Garden Ratatouille

When I went out to the garden I knew I should have brought a basket. When you look at this picture this is just a fraction of what I picked.This basket was full along with another basket the same size. What am I going to do with this veggie? There is no way I can eat them all in a couple of days. Then it came to mind that I could make the poor mans stew, ratatouille. This picture is the veggies that I used in my stew. The yellow squash and zucchini over powered the eggplant as I only had one and I had so much green pepper I added it to the stew. If the tomatoes were ripe I would have used them too put was forced to used canned. I even  had enough to freeze some for a later date. The aroma that filled the house when I was letting the veggies simmer to tenderness was so good when I would walk in from outside. My husband is a person who is a meat man and has a hard time eating something with out meat in it loved this. It is one of the only meatless meals I can feed him and he is completely satisfied. My favorite part was taking the crusty bread and dipping it in the juice and using it as a utensil to scoop up the veggies. I can't think of any other better way to use up a ton of veggies from the garden.


My Garden Ratatouille

3 garlic cloves chopped
1 large onion diced
2 green peppers chopped
2 medium yellow squash chopped
2 medium zucchini chopped
2 medium eggplant chopped
2 - 15oz cans diced tomato with juices
2 table spoons veggie oil
1 Tablespoon dried parcely
1 Tablespoon dried basil
2 Tablespoon dried oregano
Salt and pepper to taste
parmigiana cheese for topping 
crust bread for dipping


In a large pot or dutch oven heat oil. Add garlic and onion and saute till tender. Add chopped green pepper and saute for a couple more minutes. Add cans of diced tomato with juices. Add yellow squash and zucchini. Mix and cook till squash starts to be tender. Add eggplant, parsley, basil, oregano, and salt and pepper. Cook till all veggies are tender to liking. Top with cheese and chunk of crusty for dipping and scooping.  






Friday, July 9, 2010

Easy Mexican Stuffed Peppers

I wanted to make stuffed peppers because we had some fresh green peppers from the garden and I just couldn't wait to use something from the garden. My problem was I didn't want to make the same old stuffed peppers. I opened the pantry and there sat a jar of salsa. Yes Mexican stuffed peppers. Instead of rice I would use a can of black beans. Oh so yummy. If you have read some of my other posts you may have found out the I love mexican. The only thing I hated about the idea was that it was 90 degrees out and I was about to use the oven. Turn on the AC! I cut the tops off and seeded the peppers. I then cooked the peppers in the microwave for about 4 minutes to cut back on the oven time. I used the tops of the pepper to cut up in put in the mixture. My husband tasted them and asked me if I got the recipe off the internet. Nope. You made it by yourself just ideas in to action? Yup. Made me feel pretty good. I love it when I surprise him when I actually cook with out a recipe! So here is what I did.

Easy Mexican Stuffed Peppers

4 medium size peppers (any color) reserve tops diced
1 lb of ground beef
1- 15oz can of black beans
16-20oz of salsa 
2 cups of shredded cheese (I used pepper jack and chedder but you can use whatever kind)


In a large a skillet brown beef and cook diced peppers. In meantime cook pepper shells in microwave for about 4 minutes. When beef is brown and diced peppers soft turn off heat. Add black beans and salsa to meat. Blend. Add enough salsa till mixture is moist. Put pepper shells in a baking dish and fill with meat mixture. If any left over meat mixture I usually put it around the peppers. Sprinkle cheese over peppers and on top of extra meat mixture. Bake for about 30 minutes in a 350 degree oven.


Enjoy!!

Thursday, July 1, 2010

Your not so average bean salad

I told you that I would bring you the bean salad recipe and here it is.

Mexican Bean Salad

1 (15oz) can black beans drained and rinsed
1 (15oz) can kidney beans drained
1 (15oz) can cannellini beans drained and rinsed
1 green pepper chopped
1 red pepper chopped
1 (10oz) package frozen corn
1 red onion chopped
1/2 C olive oil
1/2 cup red wine vinager
2 Tablespoons fresh line juice
1 Tablespoon lemon juice
2 Tablespoon sugar
1 Tablespoon salt
1 clove garlic crushed
1/4 cup chopped fresh cilantro
1/2 tablespoon ground cumin
1/2 tablespoon ground black pepper
1 dash hot pepper sauce
1/2 teaspoon chili powder

In a large bowl combine bell pepper, frozen corn , and red onion. In a small bowl whisk together olive oil, red wine vinegar, lime juice, lemon juice, sugar, salt, garlic, cilantro, cumin, and black pepper. Season to taste with the hot sauce and chili powder. Pour olive oil dressing over vegetables. Mix well. Chill thoroughly, and serve cold.

 Thank you Heather for telling me where to find it. Thank you Allrecipes.com submitted buy Karen Castle.
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