Ratatouille

Roasted vegetables have been made before but when following this recipe, I thought, would it worth the extra work? Yes it was. Bacon fat was utilized instead of the olive oil. The result was a delicious dish, seemingly better once refrigerated.

Here’s the recipe I more or less followed.

https://cooking-without-limits.com/2016/07/24/ratatouille/

salting the zuchs and the eggplant, sea salt.

prep the rest if the veggies, some cherry tomatoes processed, served as the tomatoe juice.

Veggies, towel dried…

Fry time…

A pleasing colorful mix…

Added tomato juice…..

Stove top cooking….

Layering the veggies for final cooking.

Very savory dish, more flavor than I expected as I held back on adding additional herbs or spices. I would have to make this with olive oil vs. bacon fat for a comparison. Refrigerated, excellent side dish, such as with braised chicken thigh with cherry tomato.

and also as a pizza topping.

 One half of the sheet pan pizza with the ratatouille.

Spicy meatballs with noodles

From 12/13/14….

In a recipe like this the measurements are not exact but…..

to ground meat, add about 1/8 teaspoon of:
Ground cloves
Ground allspice
Ground cinnamon
Dried ginger
Salt
Pepper
Red pepper flakes
Minced yellow onion
Ground cumin
Granulated garlic
Bread crumbs
Ground spent grain
Ketchup
One egg

form into meatballs, fry, broil, bake whatever.

Into the drippings, add onion…. 

 

 

shredded carrot….

 

 

 

add broth etc,  __________,____________,_________

 

reduce , stir , thicken……..

make noodles…..

finish sauce……cream, sour cream, milk , yogurt etc.

boil noodles…..

 

Plate ……

Add sauce,( I suppose you could add the meatballs to the sauce in the pan and heat through…….)

Yep, a bit of a change up from the traditional tomato based sauce.  Do you have a tolerance for spicy foods ?