Susies AUTUMN RATATOUILLE Abuu Dabi for Tyson Andrews.. Spray crock with olive oil spray. Preheat Crock pot with lid on and 2 tablespoons olive oil. Ingredients 2 large (6) yellow straight neck squash..1 cubes 1 zucchini..not peeled...about 1 cubes 1 small eggplant, about 2 cups, peeled 1 cubes 2 cups 1 can diced tomatoes, drained (16 ounce) 2 medium onions 2 tbls. Minced garlic Italian seasoning... I use about 2 teaspoons...use to your taste 1/4 cup olive oil 1/4 stick butter 1 tablespoon chicken bouillon powder 3 bell peppers, (1 red, 1 green, 1 yellow) cut into (1-2 pieces) 2 cups of chicken broth or vegetable broth Grated parmesan cheese Optional: 1 cup of Pumpkin Chipotle Pasta Sauce or 1/2 cup canned or cooked pumpkin 1 pound of ground beef or ground turkey, browned and drained of grease When prepping the veggies keep size uniform pieces so they will cook evenly. Cut eggplant in half. Peel eggplant and cube into 1 cubes . Cut straight neck squash and zucchini lengthwise in half. Using a spoon scoop the middle seedy parts out and discard. Dice meaty part of squash and zucchini into 1-2 inch cubes. Cut Acorn squash into halves and scoop out seeds and then 1/4. Then into 1 slices. I find it easier to peel in the slices. Dice onions into 1 inck cubes Halve and seed the three bell peppers Pour diced tomatoes into a strainer over a bowl or large mug. Drain all tomato juice liquid out. (I put a dash of salt, pepper and a dash of Louisiana Hot sauce into the drained liquid. I put it in a glass and chilled it in fridge. It was a nice treat for me while I was waiting for the squashes to steam.YUM YUM) In a pot with a strainer put water into the pot to boil. Place the zucchini, acorn squash, eggplant, and yellow straight necked squash cubes into a metal collander or steam basket and steam for about 20 minutes. While that is steaming, heat a large skillet and pour in about 1/3 of the olive oil and 1/2 of the butter.... heat to medium high, but do not brown butter. Saute onions, garlic, bell pepper cubes.(trinity) Pour the sauted trinity into the heated crock pot. Return skillet to burner and add about 1/2 of remaining olive oil and butter. When it is melted and hot pour in the well drained tomatoes, to this add salt, pepper and italian seasoning. Saute until it has thickened and is hot and the sugars have started to carmelize. Pour into the crockpot. Rinse skillet, dry and return to burner and heat. Add the rest of the oil and butter and heat. Now put the steamed squashes, eggplant, and zucchimi into the hot skillet and saute until lightly browned. Add it to the crockpot. Stir the crockpot ingredients very gently. Now add in the pumpkin Chipotle sauce or copying pumpkin. Pour in the chicken (or vegetable) broth. Add the chicken bouillon powder or granules and stir all contents. If you are adding the cooked ground beef add it now. Salt and pepper and add additional Italian season according to taste. Cover the crockpot with lid and cook about 8 hours. Salute Serving suggestions: Serve over rice with slabs of Crusty garlic Italian bread. Or Ratatouille Lasagna Lasagna pasta Ratatouille Grated Parmesan cheese Package of shredded Mozzarella Prepare one package of lasagna pasta. In a Lasagna dish: Layer cooked lasagna pasta. Then spoon on ratatouille, sprinkle parmesan and mozzarella, repeat until complete ending with cheese. Bake in 350° Oven until cheese is bubbling and slightly browned on top. Serve with Caesar salad or grilled romaine lettuce, and those wonderful slabs of crusty, garlic italian bread.
Posted on: Fri, 21 Nov 2014 02:33:10 +0000
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