I have no idea where this summer is going. Things started off so smooth and fun, then our camper broke (I know!), we got a large project for work that stresses me out every now and then, family visited, my kitchen has been in a perpetual state of yuck, and I’ve been working on a fun non-work-related project. Now, all of a sudden, it’s the middle of August and I’m feeling confused. I feel like I’ve missed out on the summer of 2014, even though with all three kids home all day every day, it has been an extremely long summer. All you moms out there know exactly what I’m talking about.
But anyway, school starts this week for 2 kids, and the third starts next week. Halleluiah!!! 3.5 hours without bickering and begging and tattling for 4 days a week. I can’t even imagine how productive I will be in those 3.5 hours. Hopefully all that productivity translates into lots of fun, new recipes. I’ve got a ton of ideas just sitting there waiting to be turned into real food. Some I’ve actually attempted and just need to make a few minor tweaks. Some are still just visions dancing in my head, but at some point, they will all become reality and right here for you. I will make it happen.
So, ratatouille. Before I watched that kid movie about a rat who cooks, I didn’t realize that was food. That’s probably weird, but whatever. So I watched the movie and like most foodie types, I was pretty impressed with the final dish. A simple peasant dish turned into a gourmet meal that could impress even the harshest food critic. I thought “Hmm, maybe I should try it, looks easy”. That was before I had a mandoline, of course, so it never happened. Now I have one and I didn’t even use it to make my ratatouille.
I’m usually a last minute cook if I didn’t do my meal prep earlier in the week. In those cases, I try to whip up a fast dinner so that my family is not literally starving by 6:00pm. I know, it’s horrible. Just think of the children.
While this isn’t a “30-minute-meal” or something super speedy, it does come together pretty fast and really just needs some simmer time to get everything all nice and flavor-y together. I usually get the beef and onions started and finish chopping all the other veggies while the beef is cooking. Makes last minute stuff go faster if you work that way. Less wait time when you stack recipe steps. Also, a large skillet is key to the cook time in this recipe. If you try to cram everything in a smaller pan, it will take twice as long to cook. Don’t let that happen. Seriously. Think of the children.
Not nearly as time-intensive as the beautiful dish made in the animated film, but just as delicious, if not more so. The addition of ground beef makes this a hearty meal that will fill tummies and make everyone happy.
Ingredients
1 lb Grass-Fed Ground Beef
3 Tbsp Ghee or Grass-Fed Butter
1 Yellow Onion, halved and thinly sliced
4 Garlic Cloves, peeled and thinly sliced
1 small Eggplant, about 3 cups, cut into 1/2-inch pieces
1 small Zucchini, cut into small cubes
1 Red Bell Pepper, cut into slivers
4 Plum Tomatoes, about 1-1/4 cups, coarsely chopped
1 tsp Sea Salt
1 tsp Dried Basil
1 8 oz can Tomato Sauce
Fresh Ground Black Pepper, to taste
Instructions
In a large skillet of medium heat, melt the ghee/butter. Add the ground beef, onion, and garlic and cook until the beef is browned and the onions have softened, about 8-10 minutes. Break up the beef with the back of a wooden spoon while cooking.
Add the eggplant and cook, stirring occasionally, for about 8 minutes or until the eggplant has softened.
Stir in the zucchini, bell pepper, tomatoes, salt, and basil and cook over medium heat, stirring occasionally, for 10-15 minutes or until the vegetables are tender. Stir in the tomato sauce and add black pepper to taste.
Serve hot. If primal or you can tolerate dairy, I highly recommend adding a little grass-fed mozzarella and/or Parmesan on top as well.
Notes
This recipe is smallish for our family, and we need to double it to have enough for all 5 of us with some leftovers. However, you will need 2 skillets to do that, or make 2 batches back-to-back.
Ratatouille requires ripe vegetables, a liberal hand with the olive oil, and patience: only long, slow cooking will give you the creamy soft vegetables, and intense, almost jammy sauce that sings of the sun. Anything else is just plain vegetable stew.
Tangy tomatoes, spongy eggplant, sweet capsicum, soft, tangy onion… all these flavours combine to create this irresistible-yet-effortless dinner. Given its rich history, there have been many recipe variations, but this one is our favourite.
To make ratatouille in Disney Dreamlight Valley, you'll need to bring the following ingredients to any of the stoves/hobs in the game: eggplant (AKA aubergine), zucchini (AKA courgette), onion, tomato, and the spice of your choice. Simply chuck those food items into any active hob and your job will be done.
Ratatouille is packed with dietary fiber, potassium, vitamins A, C and K, folate and much more. With so many vegetables included, you're bound to meet the recommended daily amount of veggies your body needs.
Season to taste with additional salt (I usually add ¼ teaspoon more) and black pepper. Serve in bowls, perhaps with a little drizzle of olive oil, additional chopped basil, or black pepper on top (all optional). Like all stews, this ratatouille's flavor improves as it cools. It's even better reheated the next day.
It won't work in a wok or sauce pan – the heat is not spread out enough and the ratatouille will become too liquidy. So basically you kind of need to stick around in the kitchen and stir it often. If you see that there is too much liquid, turn the heat up.
When you are ready to return to them, combine with the tomatoes, remaining herbs and oil and cook for at least an hour to finish. Or make the entire dish ahead. It is best to make your ratatouille one or two days before serving so the flavors have a chance to meld and mellow.
This traditional heart-healthy French stewed vegetable dish is perfect as a side or a hearty main meal. Originating in the Provence region in France, Ratatouille combines summer's bounty of eggplant, zucchini, squash, bell peppers, tomatoes and onions, with a blend of spices.
Ratatouille is traditionally made with tomatoes, zucchini, peppers, onions, and eggplant when they are at the peak of their season at the same time. Garlic, thyme, and basil are often added to the mix as well.
Gusteau died mysteriously soon after his restaurant was downgraded from five stars to four (by food critic Anton Ego), but his spirit lives on in his recipes and Remy's imagination—the great chef is a recurring figure as Remy's imaginary soul mate and counselor.
Parents need to know that, like all of Pixar's other films, Ratatouille includes nuanced humor (about the French, haute cuisine, food critics, and so on) and references aimed directly at adults.
Ratatouille is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers.
Ratatouille is a French Provencal dish that consists of stewed vegetables. Though recipes and ingredients vary, there are some ingredients that are almost always used: eggplant, tomatoes, zucchini, onions, and bell peppers.
It conveys a message that there are a lot of difficulties in our life, we just need to be like Remy, focus on our goals, and find out a way to achieve them. We all are unique in our own ways. We need to figure out our strengths and polish them from time to time.
Remy has a problem, though: He's a rat. A Parisian rat with a heightened sense of smell, a discerning palate and a natural skill in the culinary arts … but, still a rat.
Narrator : [on television] Although each of the world's countries would like to dispute this fact, we French know the truth: the best food in the world is made in France. The best food in France is made in Paris. And the best food in Paris, some say, is made by Chef Auguste Gusteau.
Introduction: My name is Nicola Considine CPA, I am a determined, witty, powerful, brainy, open, smiling, proud person who loves writing and wants to share my knowledge and understanding with you.
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