Good morning ! I apparently can’t count and this was posted this morning and not tomorrow morning.. -.-‘
I wanted to share an inspiring story with everyone to start the day off..
As many of you know by now.. I love sharing recipes and trying new things.. and today is no different.. we’re discovering the joys of eggplant, rhubarb, coleslaw, sweet potatoes, and what to do with left over refried beans =^.^=
I asked a friend about eggplant and rhubarb and this is what I got from her.
Dad’s Ratatouille Recipe
Preparation time: 1 hour and a half, minimum.
- 1 lb of yellow onions, chopped
- 3 cloves garlic, crushed
- 1 lb zucchini, chopped
- 1 lb yellow squash, chopped
- Bell peppers, seeds removed, chopped into 1/2 inch square pieces:
- –1 lb green bell peppers
- –1/2 lb red bell peppers
- –1/2 lb yellow bell peppers
- 1 lb eggplant, 1/2 inch cubes
- 1 lb fresh ripe tomatoes (or equal amount of high quality canned tomatoes, chopped)
- 1/4 cup olive oil
- Salt to taste
- 2 sprigs thyme
- 1 bay leaf
- 1-inch sprig rosemary
- 3/4 cup vegetable stock (or thin tomato juice)
- Fresh ground pepper to taste
1 Preheat oven to 400° F.
2 Using a large oven-proof pan over medium high heat, sauté onions in olive oil until they begin to soften, about 5 minutes. Add garlic and reduce heat to low.
3 While the onions and garlic are cooking over low heat, put 2 tablespoons of olive oil in a another frying pan over high heat. As soon as oil starts to smoke, quickly add enough zucchini cubes all at once to cover the bottom of the pan. Keep on cooking over high heat, stirring, until zucchini is lightly browned on all sides. Remove zucchini cubes, and add them to pan with the onions.
4 Working in batches, repeat this process until all of the zucchini cubes have been cooked. Do the same with the yellow squash. Make sure to add a little olive oil between each new batch. Continue with the bell peppers, then the eggplant cubes, adding the browned vegetables to the onion pan as soon as they are cooked.
5 When all the vegetables (except the tomatoes) are browned and in the pan with the onions, increase the heat to high and stir, making sure they don’t stick to the bottom of the pan. Add salt to taste, thyme, bay leaf, and rosemary, the vegetable stock, and stir well. Place in oven, uncovered, for 30 minutes. Alternatively you can cook them on the stovetop on low heat for 30 minutes.
6 If using fresh tomatoes, boil water in a saucepan on stove. Remove stems from tomatoes, and crisscross the bottoms with a knife. Plunge into boiling water for a minute or two, until skin starts to fall away. Rinse in cold water and remove skin. Cut tomatoes in half lengthwise, remove seeds, chop coarsely, set aside.
7 After the vegetables have been in the oven for a half hour, remove from oven, drain vegetables in a colander set over a bowl. Clean browned bits (if any) off bottom of pan with a paper towel. Return any liquid to the pan and reduce to a thick glaze over medium high heat. Keep on adding juices to the pan as they run out of the vegetables into the bowl.
8 When all the juices have been reduced, return vegetables to the heavy pan. At this point the ratatouille should be moist and shiny, with very little liquid. Turn heat off. Add the chopped tomatoes and cover. If serving as a warm side dish, let the ratatouille stand for 10 minutes, just enough to “cook” the tomatoes. The ratatouille can be served at room temperature or refrigerated and reheated the next day.
9 When ready to serve, remove the bay leaf, and season to taste with salt and pepper.
(Note: my friend said it was a lot of work, but a lot of food, very good and can be eating warm or cold)
Grandma’s Strawberry-Rhubarb Pie
- 2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
- 1/2 cup cake flour (recommended: Soft As Silk)
- 3 teaspoons sifted powdered sugar
- 1/2 cup butter-flavored shortening (recommended: Crisco)
- 1/4 cup salted butter
- Pinch salt
- 1 egg
- 2 teaspoons vinegar
- 1/4 cup ice cold water
- 2 1/2 cups chopped red rhubarb , fresh
- 2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
- 1 1/2 cups sugar (1 1/4 cups for high altitude)
- 2 tablespoons minute tapioca
- 1 tablespoon all-purpose flour
- 1/2 teaspoon lemon zest
- 1/2 teaspoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 3 tablespoons butter, cubed small
- 1 egg white beaten with 1 teaspoon water
- Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening , butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough . Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca , flour, zest and juice of lemon, dash of cinnamon , and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
(another one my friend said was really good)
I’ve never had rhubarb outside of a pie, so if anyone knows how to make it otherwise, let me know.
I am smitten like a kitten in a mitten with KFC’s coleslaw so when I saw this.. I had to share. =^.^=
Homemade “KFC” Coleslaw
Modified recipe from Connor’s Cooking
Yield: about 8 to 10 servings
3 medium carrots, trimmed
1 head of green cabbage, cored and cut into chunks
1/2 small head of red cabbage, cored, optional
2 tbsp minced onion
1/2 cup light mayonnaise (preferably Best Foods or Hellman’s brand)
1/3 cup sugar
1/4 cup milk
1/4 cup low fat buttermilk
2-1/2 tbsp freshly squeezed lemon juice
1-1/2 tbsp white vinegar
1/2 tsp salt
1/8 tsp pepper
Place the carrots in the food processor and pulse several times to get them to a medium chop. Add the onions and pulse a couple more times. Then add the cabbage to the carrots and onions. Pulse until everything is the same size and texture. Alternately, you can use a sharp knife and chop all of this by hand. Transfer to a large bowl.
Combine all the dressing ingredients in a medium bowl, whisking well to thoroughly blend. Pour dressing over the slaw and toss to coat well.
Cover and refrigerate for at least 4 hours to overnight before serving to allow the cabbage to soak up the marinade. Use a slotted spoon when serving, leaving the excess dressing in the bowl.
Refried Bean Roll Ups
(Taken from http://momscrazycooking.blogspot.com/2011/08/bean-roll-up-secret-recipe-club.html)
Found over at Conner’s Cooking, which she found originally at Betty Crocker
1 can (16 ounces) refried beans (when used a bean & cheese dip that was left-over)
1/2 cup salsa
1/2 teaspoon chili powder
1 package flour tortillas for burritos
1 cup shredded lettuce
1/2 cup shredded monterey jack cheese (we eliminated the cheese, because there was already melted cheese in our left-over beans)
avocado & tomato (diced for those who wanted to add them in)
Mix beans, salsa and chili powder in 1 quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.
Cajun Sweet Potato Fries
3 large yams, peeled and cut up in strips
2 TBSP Cajun seasoning mix or
(make your own like I did) Use paprika, garlic powder, thyme, a little cayenne, oregano, and black pepper for the seasoning mix
2 tsp cumin
olive oil ( I added this, it is not in the original recipe.)
Preheat oven to 425. Put cut up sweet potatoes in a large zip lock bag . Add 2 TBSP olive oil , shake in Cajun seasoning and cumin and shake the bag until sweet potatoes are lightly coated. Place on greased cookie sheet and bake for about 35-40 minutes ( depends on the size of your fries). Drizzle a little extra olive if you like before putting in the oven.
Take out and serve.
Journal Prompt 17: Today you are going to illustrate a day. It can be today, it can be yesterday, it can be a significant event that you have had in your life Use pictures, labels, words, doodle, sketches, anything you want, to describe your day! This is a cute one. Enjoy!
I’ve had a lot of significant days so far.. like when i was “picked” by my cat Buggy.. (whose name at the time was Yankee)
When my other half and I looked at Miss Bit-Bit (then Jesse) for the first time, she was sooo tiny and scared!
Or when we first visited the Tampa Bay area..or the first magical Ikea trip..
I truly think the most significant day in my life was when I met the other half.. and all the days and nights we spend together just hanging out and talking. When he moved in, I have to admit I did the “girly” thing and tested out my name with his last name and told myself it didn’t sound too bad.
And we’ve been together since. 😀
I know the next big day for me will be the actual wedding day…of which I’m excited about as I never thought I would get married.. or when/if i decide to have a kid or kids.. that’s going to be a big deal because all their “firsts” are going to be significant.
Journal Prompt 18: Music is one of my most favorite things ever!! It translates emotions that I can’t even imagine putting into words. I love it. Today I want you to create a playlist of some kind. It can be your summer playlist, your July playlist, songs from your wedding day, or favorite songs of all time This one will be another fun one to look at down the road
Uh oh.. music lists.. this is going to be a long one..I love most types of music.. even rap.. so it’s hard to put a list together of just one type of thing for me. I would call this my August 2011 playlist.
Everybody’s Free (class of 1999) – Baz Lurhman from the Romeo & Juliet Soundtrack
When Dove’s Cry – Quidon Tarver from the Romeo & Juliet Soundtrack
Please Don’t Leave me Behind – We are the Fallen
F***in’ Pefect – Pink
Red House – Jimi Hendrix
All Along the Watchtower – Jimi Hendrix
The Diary of Jane – Breaking Benjamin
Sing for the Moment & Lose yourself – Eminem
Broken Pieces – Apocalyptica feat Lacey