Ratatouille A La Nicoise

Ratatouille A La Nicoise

This is the ratatouille recipe from my cousin Bernard’s cookbook, La Cuisine Vagabonde. It is by far my favorite version. Print Ratatouille A La Nicoise Author: Kristin Recipe type: Side Cuisine: French Prep time:  30 mins Cook time:  1 hour Total time:  1 hour 30 mins Serves: 10   Ingredients 1 lb. of eggplant ½ lb. of zucchini ½ lb. of green peppers ¾ lb. of tomatoes, canned peeled tomatoes can be used 3 onions Olive oil 1 tablespoon Herbs of Provence 2 cloves garlic, pressed Salt, pepper Instructions Peel the eggplant with a vegetable peeler. This is important because cooked peel can give a very bitter taste. Cut the eggplant into small cubes. If using fresh tomatoes, peel the tomatoes after boiling them and then dice them. Peel and dice the onions. Remove the stems and seeds from the green peppers and cut them into small cubes. In a skillet with about a quarter inch of olive oil, fry the eggplant first, next the zucchini, and then the green peppers. This process is long but especially important for the eggplant, as it must be fried on all sides equally until golden. Add oil if necessary. In a pot large enough to hold all of the ratatouille, add a little olive oil and fry the onion. When the onion is golden, turn the heat to low and add the tomatoes and the rest of the vegetables. Add salt and pepper to taste, the garlic, and the Herbs of Provence, and stir everything together. Let cook on very low heat for 1 hour or more to get the ratatouille to a jam-like consistency. If...
Shrimp Fried Rice

Shrimp Fried Rice

This is an excellent way to use leftover rice – in fact the recipe calls for cold rice, so cook extra rice next time and you’ll have a quick and easy weeknight meal. And, believe me, I am not a fan of anything “fried” and this is quite healthy and does not seem fried. Print Shrimp Fried Rice Author: Kristin Recipe type: Main Cuisine: Asian Prep time:  5 mins Cook time:  15 mins Total time:  20 mins Serves: 4-6   Ingredients 1 pound uncooked shrimp, shelled and deveined ½ teaspoon salt freshly ground black pepper ½ teaspoon cornstarch 2 tablespoons Canola oil (divided) 3 eggs, beaten 3 stalks scallion, chopped 3 cups cooked and cold rice 1 package frozen carrots, peas, and corn 1 tablespoon soy sauce 1 teaspoon sesame oil Instructions In a bowl, toss the shrimp with the salt, pepper and cornstarch. Heat a wok or large non-stick pan on high heat. When the pan is hot, add only 1 tablespoon of the oil to coat pan. Add the shrimp in a single layer to the pan. Let the shrimp fry, on one side for 30 seconds. Flip over and let the other side fry for 30 seconds, or until almost cooked through. Remove the shrimp from the pan into a large bowl, leaving as much oil in the pan as possible. Turn the heat to medium and let the pan heat up again. Pour in the eggs, and scramble the eggs until almost cooked through and then remove from the pan into the bowl with the shrimp. Cook the frozen peas, carrots, and corn according to package directions and set...
Keftas and Seven-Vegetable Couscous

Keftas and Seven-Vegetable Couscous

I love Moroccan flavors and I often crave these Keftas. They always remind me of amazing evenings with my family overseas. The veggie couscous is a nice light dish for summer. I was recently able to pickup a few tubes of my favorite prepared Harissa and I was dying to make something that calls for it. Print Keftas and Seven-Vegetable Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  1 hour Cook time:  15 mins Total time:  1 hour 15 mins Serves: 6-8   Ingredients Keftas 1 lb ground beef or lamb 4 cloves garlic, minced 1 medium onion, minced 1 teaspoon salt ½ teaspoon paprika 1 teaspoon cumin 1 teaspoon Ras el Hanout ¼ teaspoon ground black ground pepper ¼ cup fresh parsley, chopped ¼ cup fresh cilantro, chopped Juice of ½ lemon Seven-Vegetable Couscous ¼ cup olive oil 2 large leeks (white and pale green parts only), minced 4 large garlic cloves, minced 2¼ cups chicken broth 1 cup raisins 2 large carrots, peeled and cut into 2-inch lengths 1 large parsnip, peeled and cut into 2-inch cubes 1 large yellow squash, cut into ½-inch cubes 1 large zucchini, cut into ½-inch cubes 1 can garbanzo beans 1 teaspoon turmeric ½ teaspoon ground ginger Pinch of cayenne pepper Pinch of saffron 1 cup diced tomatoes ½ cup coarsely chopped fresh cilantro 1½ cups (about 10 ounces) couscous Lemon wedges Harissa Instructions Keftas Preheat the oven to 450°F. Mix all the kefta ingredients together in a large bowl and let rest for about 1 hour to allow the flavors to blend. Coat large baking dish with olive oil. Roll the mixture...
Steak and Veggie Kebabs

Steak and Veggie Kebabs

Great and and not dry kebabs are matter of using the right meat and pairing it with a great marinade. Print Steak and Veggie Kebabs Author: Kristin Recipe type: Main Cuisine: American Prep time:  2 hours Cook time:  15 mins Total time:  2 hours 15 mins Serves: 4   Ingredients ¼ cup extra-virgin olive oil ¼ cup Worcestershire sauce 3 tablespoons soy sauce 1 tablespoon freshly squeezed lemon juice from 1 lemon 1 tablespoon Dijon mustard 3 cloves garlic, minced 1 teaspoon dark brown sugar 2 teaspoons freshly ground black pepper 1½ pounds beef sirloin tips, cut into 1½-inch cubes 1 yellow bell pepper 1 red bell pepper, cut into 1½-inch squares 1 green bell pepper, cut into 1½-inch squares 1 zucchini, sliced thickly 1 small red onion, cut into 1½-inch squares Instructions Whisk together oil, Worcestershire, soy sauce, lemon juice, mustard, garlic, brown sugar, and black pepper in a small bowl. Place beef cubes and vegetables in a large resealable plastic bag. Add marinade and seal bag, pressing out as much air as possible. Marinate, refrigerated, for at least 1 and up to 5 hours. Thread beef onto skewers, alternating with vegetables. Clean and oil the grilling grate. Heat grill grate for 5 minutes. Grill skewers until beef is well seared on all sides and center of beef registers between 125-130°F on an instant read thermometer, about 3 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately. 3.4.3177...
Garlic Snow Peas

Garlic Snow Peas

Print Garlic Snow Peas Author: Kristin Recipe type: Side Dish Cuisine: Asian Prep time:  5 mins Cook time:  5 mins Total time:  10 mins Serves: 4   Ingredients 2 cups fresh snow peas (washed, dried, and trimmed) 1-2 tablespoon sesame oil 3 minced garlic cloves salt and pepper Instructions Heat wok on medium-hi heat. Add oil and once hot add peas. About 1 minute after stir frying add garlic and salt and pepper. Quick fry just till bright green and still crisp. Remove and serve while still hot. 3.4.3177...
Roasted Asparagus

Roasted Asparagus

This is a very easy way to prepare asparagus. Print Roasted Asparagus Author: Kristin Recipe type: Side Dish Cuisine: American Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 8   Ingredients 2 pounds fresh thick asparagus Olive oil Kosher salt, plus extra for sprinkling Freshly ground black pepper Lemon Instructions Preheat the oven to 400 degrees F. Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp. Sprinkle with lemon juice. 3.4.3177...