Harvest Ratatouille

Yummy, yummy, yummy...warm food in my tummy...

I made ratatouille tonight...but a simpler version than the Thomas Keller recipe I posted earlier. I thought perhaps that some people might be a little...intimidated...by copying a famous chef's recipe (although it is PAINFULLY simple)...so I am making a simpler version with a happy autumn name.

Don't bother doubling...just serve with French bread. It is VERY hearty. Enjoy!!



Harvest Ratatouille

1 medium onion, chopped

2 TBS oil

1 medium unpeeled eggplant, cubed

1 medium zucchini, cubed

1/2 of a medium red pepper, chopped

1/2 of a medium yellow pepper, chopped

1 clove garlic, minced (I always add more)

1 can (28 oz.) whole peeled tomatoes, drained, cut up

1/4 cup Sun-dried Tomato salad dressing

1/4 tsp thyme

1/4 tsp salt

grated Parmesan cheese

1. Cook onion in hot oil in a large skillet on medium heat for about 10 minutes or until lightly browned, stirring occasionally. Add eggplant, cook and stir 5 minutes. Add zucchini, peppers, and garlic; cook and stir 5 minutes.

2. Add tomatoes, dressing, thyme, and salt; bring to a boil. Reduce heat and cover. Simmer 30 minutes or until vegetables are tender, stirring occasionally.

3. Serve topped with Parmesan cheese.

courtesy Kraft foods

Skillet Stuffed Peppers

Have you noticed how expensive bell peppers are lately? Am I the only one to notice? Did they just suddenly leap in price, or was it a gradual ascent that I didn't notice until it was so high I had to say: "DAMN!! Those there are some expensive peppers!"

I don't know the answer, but I do know that when my local grocery store had peppers on sale for .99 a pound, I had to buy 'em (we'll discuss the fact that .99 a pound is a sale price at a latter date...when my heart stops palpitating at the sight of an empty bank account).

One of my FAVORITE autumn/winter recipes is Skillet Stuffed Peppers. I don't really know why...they are not especially autumn or fall dishes...that's just when I like to cook them.

This recipe is really easy...it uses copious amounts of A-1 sauce, which my children love. I always double the filling, because my kids are less for the peppers and more for the meat/rice mixture. I also only cook 4 peppers, instead of the recommended 6, because my kids can't eat a whole pepper (although they eat TWICE the suggested meat/rice filling)...so I cut the peppers in half and give them extra insides. And you steam buttered carrots right along with the peppers, which are a huge hit for veggie choices at my house...so this is an all-around family friendly recipe.

We served it with those pop-from-a-can Pillsbury biscuts...so very gourmet!!



Skillet Stuffed Peppers

1/2 cup cooked rice
3/4 lb ground beef
1/4 minced fresh onion
3 TBS A-1 sauce (I use more...but it's a personal preference thing)
1 tsp salt
1/4 tsp pepper
1 8-ounce can tomato sauce
1 12-ounce can whole kernel corn, drained
6 large green peppers
6 medium carrots, peeled and cut into 1-inch pieces (or you can use the pre-peeled, ready-to-eat baby carrots like I do)
3 TBS butter
1/2 cup water

1. While rice is cooking, in medium skillet brown beef until crumbly (I add extra several dashes of A-1 to cook into the meat...we like it a bit spicy). Add onion. Cook until onion is soft. Remove from heat. Mix in A-1, salt, pepper, tomato sauce, corn, and rice.

2. Cut tops, seeds, and membranes from peppers. Discard. Fill peppers with meat and rice mixture.

3. In a 10-inch skillet (I use my stock pot), place peppers and carrots. Add butter and water. Simmer, covered, 30-40 minutes, or until carrots are tender.

courtesy Best Recipes from the backs of Boxes, Bottles, Can and Jars by Ceil Dyer