Ratatouille

9 years ago From The Kitchen

This is such a versatile dish, a great intro to summer food and a great way to use up vegetables when you only have a few of this or that…

2 yellow summer squash, sliced

2 zucchini, sliced

1 medium onion, sliced in rings or wedges

3 medium tomatoes, chopped OR 1 15 oz. can diced tomatoes

1 clove garlic, crushed

2 tbsp. olive oil

1 tbsp. herbs de provence*

salt and pepper to taste

Combine all ingredients in a medium saucepan.  Cook covered on medium to low heat until bubbling.  Turn heat to low and continue to cook with lid slightly ajar, until vegetables are tender.  Serve with a slotted spoon.

*if you don’t have herbs de provence, fresh or dried rosemary and thyme can be used.

 

Sage Bread Stuffing

9 years ago From The Kitchen

Aaahh, the perennial favorite, called dressing or stuffing, it seems no Thanksgiving is complete without it.  Here is my recipe for a very easy, yet always delicious stuffing. This recipe typically is enough to stuff a 16-18lb. bird.  If I have extra, I place it in a small casserole dish and bake alongside the turkey and pour some of the basting juices over the extra stuffing as well.  Serve at the table, or better yet, save for the next day with the turkey leftovers!

One 12 oz. bag seasoned bread cubes

1 medium onion, chopped

1 tbsp chopped garlic

1 small can of chopped water chestnuts, drained

1/2 medium stalk of celery – peel 2 or 3 of the larger outside stalks off.  Chop from the top down so as to get the ‘greens’. Chop half-way down the entire bunch into about 1/2 inch thick pieces

1 stick butter

2 1/2 Cups chicken broth

1/2 Cup chopped fresh sage leaves

salt and pepper to taste

In a large pot, saute the onion, garlic, water chestnuts and celery in the butter until tender.  Add the sage leaves and continue to cook.  Stir in the chicken broth and allow to come to a low boil, stir in the entire package of bread cubes.  Remove from heat.  Add salt and pepper to taste.

 

Roasted Root Vegetables

9 years ago From The Kitchen

I love this recipe because of its ease and the way the aroma fills the house when cooking.  There are many variations to the root vegetables as well.  Use your imagination with your combinations.  Either way the result is delicious.

Parsnips – about 3 large, pared and chopped into rings

Sweet potato –  2 scrubbed and chopped into cubes

Turnips – 2 medium, peeled and chopped into cubes

1 large onion peeled and sliced into large wedges

1/2 tbsp chopped garlic

1/2 tbsp herbs de provence

2 springs fresh rosemary

1/4 cup olive oil

sea salt and fresh ground black pepper

Mix all ingredients together so that vegetables are well coated.  Add more olive oil if needed.

Roast at 350F, check on the vegetables as they bake tossing them every 15 minutes or so until desired doneness, approx. 45 minutes to an hour.

Fried Green Tomatoes

10 years ago From The Kitchen

 

6-8 small to medium green tomatoes, tops and bottoms removed, sliced 1/2″ thick

1 Cup seasoned bread crumbs

1/2 Cup yellow cornmeal

2 tbsp. flour

2 eggs, beaten

salt, pepper, cayenne pepper

Place the sliced tomatoes on a wire rack over a cookie sheet.  Sprinkle with the salt, pepper and cayenne pepper to taste.  Allow to sit for 1/2 hour to drain excess moisture.  Combine the breadcrumbs, cornmeal and flour in a bowl.  Dip each slice of tomato in the beaten eggs and then in the breadcrumb mixture to coat well.  Place in a fry pan coated lightly with olive oil.  Repeat this with all the tomatoes.  Fry on medium heat until browned, turn over and brown on other side, add a small amount of oil to the pan if needed.  Serve immediately.

I like to serve these with a side of remoulade sauce.

Oven Baked Stuffed Tomatoes

10 years ago From The Kitchen

Oven baked stuffed tomatoes

Ingredients:

4 large ripe tomatoes

salt

1/3 cup seasoned bread crumbs

1/4 cup panko bread crumbs

1 clove garlic, minced

1/4 cup chopped fresh basil leaves

1/3 cup grated parmesan cheese

1/4 cup olive oil

freshly ground black pepper, to taste

Preheat the oven to 400 degrees F.  Slice the tomatoe tops off horizontally and scoop the top 2/3’s of the pulp and seeds out.  Salt the insides and rest upside down on a wire rack resting on a sheet pan.  About 15 minutes.  In a medium bowl, mix the bread crumbs, the panko crumbs, garlic, basil, half the parmesan cheese, oil and pepper.  Stuff the tomatoes with the filling. Place in a shallow baking dish. Sprinkle with the remaining cheese.  Bake until cooked through and tops are golden, approx. 30 minutes.  Enjoy!