Easy Ratatouille Recipe

INGREDIENTS

1 cup crushed tomatoes
1 Tablespoon extra virgin olive oil
1/4 teaspoon apple cider vinegar
1 teaspoon minced garlic
1 Tablespoon fresh basil, about 3-4 large leaves, sliced , plus more for garnish
1 teaspoon herbs de Provence spice mix
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon chili powder
1 medium sweet or red onion,, sliced
1-2 large zucchini, (about 1 1/2 cups slices, sliced)
1 large Japanese eggplant, (about 3 cups slices, sliced)
3 large fresh tomatoes, (roma is best; about 3 cups slices, sliced)

INSTRUCTIONS

Preheat oven to 350F. Lightly grease a 6"x9" baking dish and set aside. (see notes for baking in an 8"x8" square pan)
In a medium mixing bowl, combine the crushed tomatoes, oil and vinegar. Stir in the garlic, basil, herbs de Provence, salt, pepper, and chili powder.
Pour the tomato mixture into the prepared baking dish and smooth it into an even layer on the bottom of the pan.
Stack the veggie slices in alternating patters (e.g.: onion, zucchini, eggplant, tomato; repeat) and place them on their side in the pan, leaning against the edge of the pan. Repeat until you've formed a couple of rows of veggies, filled the pan, and used up all of the veggie slices.
Optionally, spray or brush the exposed tops of the veggies with oil to encourage browning in the oven. This is more for appearance, so feel free to skip this step if you want.
Bake for about an hour, until the tomato sauce at the bottom is bubbling and the veggies are tender.
Garnish with additional chopped fresh basil before serving (optional). Serve hot or cold

Recipes Source : Click Here

Comments

Homemade Healthy Tagalongs

INGREDIENTS 1 cup almond flour 2 Tablespoons melted coconut oil 2 Tablespoons maple syrup 1 teaspoon vanilla pinch of sea salt about 7 teaspoons peanut butter 1 cup chocolate chips (I like EnjoyLife dark chocolate morsels or Lily’s Sweets stevia sweetened chocolate chips) 2 teaspoons coconut oil INSTRUCTIONS Preheat oven to 350°F. Add almond flour, coconut oil, maple syrup, vanilla and sea salt in a medium bowl. Scoop dough using a tablespoon and form into a round cookie shape, use your finger to create a small dent in the center of each cookie. Place cookies on a parchment lined baking sheet for 15-18 minutes, until cookies are slightly golden brown on the bottom. Let cool completely on the cookie sheet. Once cookies have cooled, add 1/2-1 teaspoon of peanut butter into the dent of each cookie and spread it a little over the top. Place cookies in the fridge or freezer for about 15-30 minutes to let the peanut butter harden up a bit. Melt chocolate chips and coconut oil in double boile

Green Bean Casserole

Ingredients 1/3 stick butter 1/2 cup diced onions 1/2 cup sliced fresh mushrooms 2 cloves garlic, minced 2 cups sliced green beans 3 cups chicken broth 1 10 3/4-ounce can cream of mushroom soup ½ cup French-fried onions Salt/Pepper, to taste 1 cup grated Cheddar Instructions See notes for Crock Pot version. Preheat oven to 350 degrees F. Melt the butter over medium heat in a large skillet. Saute the onions and mushrooms for 5 minutes, until softened. Add the fresh garlic and cook for an additional minute. Remove from heat. Boil the chicken broth in a large pot and add the green beans. Cook for 10 minutes and drain. In a large bowl, combine the onions, mushrooms, garlic, green beans, mushroom soup and French-fried onions. Add any salt/pepper if desired, refrain from adding too much salt. Pour into a greased 1 ½ quart baking dish. Bake uncovered for 20 minutes. Top with the grated cheese and bake for an additional 10 minutes. Recipes Source : Click Here

Zucchini Enchiladas

Ingredients 1 tablespoon olive oil 1 large onion chopped 2 cloves garlic minced 2 teaspoon cumin 1 teaspoon chili powder Salt and pepper to taste 3 cups shredded chicken 1 1/2 cup enchilada sauce 2-3 zucchinis large 2 cups Mexican blend cheese shredded Cilantro, jalapenos, avocados for serving Instructions Preheat oven to 350°F. In a large skillet over medium heat, heat olive oil. Add onions and cook until they soften. Add garlic, cumin and chili powder. Season with salt and pepper, and cook until fragrant, about 1 minute. Add the cooked shredded chicken and 1 cup enchilada sauce, and stir until coated. On a cutting board, use a Y-shaped vegetable peeler to peel thin slices of zucchini. Each zucchini should yield about 10 wide slices. Save the ends that are hard to peel for another use. Lay out 3 slices, slightly overlapping, and top with a spoonful of chicken mixture. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture. It should yield about 24 to

Food Recipes 4

Search This Blog