Monday, September 22
Steph the chef
We got several cookbooks as wedding gifts. One of those cookbooks is Simple Suppers, The Pope's best man and his wife gave it to us. One day I sat down to label a few recipes I wanted to try and happily realized the whole cookbook is vegetarian!
One of the recipes from Simple Suppers I tried was roasted ratatouille (see recipe below). We loved it!
Then, while looking for recipes online I found the website allrecipes.com. I've tried the following recipes from there: mmmm...brownies, carrots with dried cherries, and vegetable orzo. I plan to make some "granola" bars for The Pope, too, oaty cereal bars.
The coolest thing about allrecipes is they let you save your favorite recipes on their site in your "recipe box." They have another feature "ingredients" where you type in the items you want in your recipe or the things you don't have in your pantry. It automatically pulls up all of the recipes that fall into that category. Pretty darn cool.
1 eggplant (peeled)
2 red, green, yellow bell peppers
6 garlic cloves
1/3 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 cup packed fresh basil leaves
grated Romano or Parmesan cheese
Preheat the oven to 450 degrees.
Cut all the vegetables into 1-inch chunks and place them in a large bowl. You need between 12 and 14 cups total. Coarsely chop the garlic. Toss the vegetables and garlic with the olive oil, salt, and pepper, and spread on a baking sheet. Roast for 15 minutes and then stir the vegetables. Continue to roast for 25 to 30 minutes, stirring again after 20 minutes, until the vegetables are fork-tender and juicy.
While the vegetables roast, chop the basil. When the vegetables are done, put them in a serving bowl and stir in the chopped basil.
I served my ratatouille with crusty bread, but you can also serve it with rice or salad.