Tag Archives: food

Seasons Change

24 Aug

The first day of school is technically Wednesday for most kids, but I’m pretty sure that Fall arrived yesterday – Monday – because the weather is already downright chilly! It’s so freakin’ cool outside that I’ve had to dive into my closet for a jacket to wear.

It’s supposed to get nicer, starting tomorrow through Labor Day, but I have a hard time buying it as the weather forecasters never seem to get anything right around here. Maybe they’re trying to give to the city a surprise and make us feel better about the clear skies above when they do happen – before the gloom of Fall and Winter – but I’d rather have a better track record. Along with school starting, it’s also the beginning of one of the longest, drawn out sports seasons (only bested by hockey) FOOTBALL. Which is great because I haven’t had a team to cheer for since hockey ended. Thanks Pirates.

My point was that, with the summer disappearing act happening so quickly, I’m noticing the need and desire to cook more cold weather foods. (I could really stop that sentence at “cook” since I tend to do none of it in the summer months, but I’m not in the mood to split hairs.) Last weekend I played sous chef, originally not by choice, at a family birthday gathering and now I have a new recipe in my cold weather arsenal. And … drum roll … it’s a Vegetarian delight!

Here are two pictures of the ratatouille in progress:

The ingredients, Julia Child-style, please:

  • Butter and Olive Oil (to keep everything cooking but not burning)
  • 1/2 of an Onion
  • Garlic (it depends on how much you’re making, but I used about 4 tsp worth/3 cloves)
  • Zucchini (2 or 3 or more, depending on how big your skillet is and how many you want to serve)
  • Thyme, Italian seasoning, Salt, Red Pepper flakes
  • 2 cans stewed tomatoes (you can use fresh, ripe tomatoes, but you’ll need a little bit of tomato sauce, maybe 8 oz.)
  • Grated Parmesan Cheese

Brown the Garlic in the Butter and Olive Oil, then add the onions til they’re just shy of clear, then add the zucchini. Keep stirring and cover occasionally – you want to boil off some of the water from the zucchini. Once that happens, add the Thyme, Italian seasoning and S&P. My Baba sprinkled these into the skillet, more Thyme and Italian seasoning than S&RPf, but you can add to taste – especially the Red Pepper flakes if you’re not into spicy.

Add the tomatoes and stir, tasting/seasoning as it cooks. Then comes the fun … Adding cheese. No joke: Add as much cheese as you like – it will turn the ratatouille a nice orange color. Very pretty.

You can serve it over pasta or rice or you can eat it as is; Very, very tasty! I may try to add some sausage next time, but for a quick, vegetarian meal this was quite filling by itself.

Bon appetit!

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