Ratatouille

Anyone else on the "New Year" workout kick? Most of my friends are in the gym but they were there  before the New Year. I'm the only one leading the charge in the opposite direction of healthy. I don't know how my husband deals with me. He great at getting his workouts in and eating healthy, then he comes home to brownies and cake. Despite my need to go against the grain, many of our meals have been protein not carb heavy these days. So much, I really needed something a less heavy. Dare I say it, healthier.

Of course, the recent snow storm hit us pretty hard so on this cold wintery weekend, I knew I couldn't  just make a "healthy" salad. We would all need something that warmed our bones. Especially, after being out in the snow all morning. Luckily our t.v. stays on the Disney channels and what movie commercial just happened to pop up on the screen, Ratatouille.

I know, I know, I am grown. But I love that movie and so does mini me. It's the movie that gave me the inspiration for what to do with all of the eggplant, tomatoes and peppers that grew in my yard one year. Initially, I was at a loss. I made baba-ganoush, sautéed eggplant and made eggplant lasagna (where I replaced the noodles for eggplant), I can't remember what other recipes I tried but the one that stuck was the ratatouille.

Many people have different ways of making the dish. Some add squash. Others mushrooms. In the end, I just used what was in the fridge. Some people dice all the vegetables. In the movie, I love how everything is sliced into perfect round circles. Unfortunately, I didn't have time for that though I would have loved to break out my mandolin. I needed it done quick, fast and in a hurry. No one wants to wait for food after being outside in the cold. Dicing the vegetables up and using  canned tomatoes cuts the cook time down to 30 minutes max. I served this over some quinoa because it's important to have protein after putting in hard work in the snow. Not to mention the Vitamin C in tomatoes can help increase the body's ability to absorb iron.

Ratatouille

Makes 6 servings

Ingredients 
1 large eggplant diced
2 bell peppers diced (yellow & green)
1 zucchini diced
1 15 ounce can of diced tomatoes
2 cloves of minced garlic
1/2 large onion diced
1/2  teaspoon of thyme
1 tablespoon of oregano
1 tablespoon of parsley
1/4 cup of olive oil, more may be needed
1 bay leaf
Salt and black pepper

Tools: Large sauté pan or dutch oven

Directions:
Place dutch oven over medium high heat and add half the olive oil.

Once pan is hot add diced onions and cook 5 to 7 minutes until they begin to caramelize.

Add eggplant and thyme sprinkle with salt and pepper.

Stir and cook eggplant for approximately 5 minutes.

Remove eggplant and onions from pan and set aside.

Add more olive oil to the pan then add zucchini and peppers.

Cook for 5 minutes making sure to turn zucchini occasionally. Sprinkle with salt and pepper.

Return eggplant, thyme and onion to the pot along with garlic, tomatoes and herbs (including bay leaf).

Salt and pepper to taste.

Cover land and cook for an additional 10 to 15 minutes stirring occasionally.

There you go a quick, easy, healthy dish that warms you up on a cold day. Add a nice French baguette, some butter and you are set.

Corn Beef Hash Grittata

Do you ever find yourself binging on cooking shows? That's what I found myself doing the other weekend. Many times I'm running around on the weekend, so I've started recording shows to watch later. Of course what happened is then I spend hours watching cooking shows back to back. Sometimes these shows inspire me to make new dishes or to think differently about my combination of ingredients. The other day, Chef Marcela hit me with the mother load.

The Kitchen had its breakfast special and I found myself engrossed. Chef Marcela had me the moment she said sausage and grits. It's a combination that reminded me of when I used to work in this breakfast dive while in high school. I worked Sunday mornings so most of the customers were repeat clients. Initially the dishes the would request seemed odd to me but their satisfaction with the food encouraged  me to try new things. It was while working there that I first tried beef sausage and beef bacon. My food escapades there...that's a story for another time. Back to Marcela's dish.

What caught my attention was that Marcela's dish was high protein breakfast. I've been looking to boost my overall protein intake. When I have a long day, that's exactly what I need to get me through. Though I love her Cheesy Sausage Breakfast Grits, I altered it to fit what we like and I might have actually increase the protein in the dish. I'm using the term "grittata" because that's what Jeff Mauro called it and I like it. Of course, if you don't like corn beef hash, swap it out for sausage or bacon.


Corn Beef Hash Grittata
Makes 8 servings

Ingredients

1 can of corn beef hash
2 cups of milk
1 cup of water
1 cup of quick grits
2 cups of shredded cheddar cheese
5 large eggs
2 green onions/scallions chopped
1 teaspoon of salt
pepper

Tools Needed: Cast iron pan and whisk.

Directions:
Preheat oven to 375 degrees.

In a cast iron pan over medium heat begin cooking corn beef hash.

Allow hash to cook 4  to 5 minutes allowing it to brown.

Remove hash from pan and set aside.

Add 1 cup of milk and 1 cup of water to pan and bring to a boil.

Add 1 teaspoon of salt.

Reduce heat and slowly whisk in grits. (Nice and slow to avoid clumps)

Continue whisking until grits become thick.

Remove grits from heat and add 1 cup of shredded cheddar cheese.

Gently stir cheese into grits.

In a medium bowl, whisk together eggs and remaining milk. Add a pinch of salt and pepper.

Slowly pour eggs on top of grits and stir gently.

Add green onions.

Then add corn beef hash to the pan and stir gently. I actually used a fork to incorporate the corn beef hash and eggs.

Add remaining cheese on top, place pan in oven and cook for 45 minutes to 1 hour.

The dish is done when knife/skewer comes out mostly clean.

This dish is delicious and filling. Best of all it incorporates everything I love about breakfast, corn beef hash and grits. Talk about a dish the hits the spot. Hope you like it as much as we did!!

Beef with Mixed Vegetables

Over the last year or so I've developed a love/hate relationship with what was my favorite Chinese food restaurant. I liked that it was in my neighborhood and that they knew exactly what I wanted even when I didn't.

I don't know if you can tell but I can be pretty particular about my food. Lately, something's been different. The food, it's just not how I remember it. I know I'm talking about a restaurant like it's my boyfriend but like a boyfriend sometimes food is exactly what you need. Then it lets you down, and you're not sure what to do after that.

And I know everyone has an off day so I've tried to go back at different times of the day on different days, trying to get that old something back. It didn't work. So, I had to take matters into my own hands. This dish is great because it takes 30 to 45 minutes (depending on how long you let the beef marinate) to make and you can put all the beef or vegetables you want in it.

Beef with Mixed Vegetables
Makes 4 servings

Ingredients
1 pound of boneless flank steak (you can use round or cubed)
1 tablespoons of cornstarch
1 teaspoon of garlic powder
1 teaspoon of ginger
1/8 teaspoon of salt
1 tablespoon of vegetable oil
1 tablespoons of sesame oil
1/3 cup of soy sauce
2 tablespoons of sugar
1 small onion cut into strips
1 tablespoon dry sherry
1/2 cup of water/beef stock
1/2 cup of broccoli
1/2 cup of snow peas
1/2 cup of carrots
1/4 cup of water chestnuts

Tools: Wok or large skillet

Directions:

Marinade:
Combine 2 tablespoons of cornstarch, 1 tablespoon of dry sherry, 1/2 a tablespoon of soy, 1 tablespoon of sesame oil, 1/8 teaspoon of ginger, 1/8 teaspoon of salt and 1/8 a teaspoon  of garlic powder. Combine ingredients until smooth.

Pat beef dry then slice.

Add sliced beef to the above mixture and coat completely.

Allow it to marinate for at least 15 minutes (30 minutes is better if you have the time).

Add 1/2 tablespoon of sesame oil to wok or skillet over medium heat.

Add your stir fry vegetables and cook for 4 to 5 minutes.

Remove vegetables from wok.

Add vegetable oil and beef to wok.

Stir fry beef for 5 to 6 minutes then remove from heat.

Combine all left over ingredients (soy sauce, brown sugar, ginger, corn starch, water/chicken stock, and ginger) into a bowl and mix until smooth.

Return beef and vegetables to wok and add the above mixture.

Cook for an additional 2 to 5 minutes mixing thoroughly.

This quick stir fry was a pleaser in our house. I served it over white rice.
Feel free to switch out the vegetables for whatever you like. As you can see, I went a bit veggie heavy.

Baked Falafel with Tahini Sauce

One of the many things my husband and I have in common is our love for all types of food. One of our favorites places to go is a little Mediterranean restaurant in downtown Jersey City. It's not fancy but it has the most delicious Middle Eastern food and we love it. Everything about it suits us perfectly. We've tried many other places, from Boston to Florida and we still prefer Ibby's. Unfortunately, we don't live near Ibby's, and in turn have been forced to try to make our own falafel.

Let me tell you, we've failed miserably countless times. Until the other day. I don't know what I did differently this time but whatever it was, it finally worked. Luckily, I've gotten better at writing down what I'm doing and writing down the changes I've made. It also helps when you start to measure ingredients and not just chop herbs and put it in a bowl.

So, though we have a deep fryer it's not yet something I've perfected and so these delicious balls of chick peas were baked. Of coarse, baking also keeps this dish nice and healthy. And it's vegetarian. I know my friends are finally happy to see something not dripped in bacon.

Hope you enjoy it as much as we did. With the tahini sauce, it really hits the spot. This one is for the books. Comfort food you don't have to feel bad about. What could be better?

Baked Falafel
Makes 6 servings

Ingredients:
2 cans chick peas
3 teaspoons of coriander
2 teaspoons of cumin
2 teaspoons of salt
1 tablespoon minced garlic
1 teaspoon of baking powder
2 tablespoons of flour
1/2 cup of chopped parsley
1/2 cup of chopped cilantro
1 large onion diced

Tahini Sauce:
1/2 cup of tahini paste
1/4 cup of lemon juice
1/2 teaspoon garlic
1/2 teaspoon of salt
1/2 cup of water

Optional: Pita pockets

Tools: food processor and baking sheet

Note: This falafel recipe can be made stove top. Allow the falafel to firm up in the refrigerator ( 1 to 2 hours) and roll in bread crumbs before frying stove top.

Directions:

Preheat oven to 350 degrees.

Rinse and drain the chick peas. Pat dry.

In food processor, combine all ingredients except flour and pulse to combine.

Allow ingredients to mix, scrape down sides until all ingredients are thoroughly combined.

Add flour 1 tablespoon at a time and pulse until mixture is no longer wet.

Add a bit more salt if necessary.

Use a tablespoon to scoop out about 16 balls of falafel.

Spray baking sheet with oil and place falafel on baking sheet.

Bake falafel for 15 minutes, then flip.

Bake another 5 to 7 minutes.

While falafel bakes, add tahini paste, garlic and lemon juice in food processor and blend gently.

Then add salt.

Begin to blend mixture adding a little water at a time.

Blend until smooth.

Drizzle tahini sauce over the falafel and enjoy. Without any guilt. That's the best type of comfort food.