Ratatouille

This recipe was extremely time consuming an labor intensive. It was good, but not worth all of that time and effort. It took especially long since my stock pot is not as wide as the dutch oven pictured in the recipe, so to get a nice caramelized crust on the veggies I had to cook them in batches within batches (i.e. I had to divide up the zucchini and eggplant into two batches each in stead of cooking each veggie all together).

Original Recipe: : http://www.thekitchn.com/one-pot-recipe-easy-french-ratatouille-recipes-from-the-kitchn-106669

I had the thought that roasting all of these veggies instead of sauteing them would at least cut down on labor, and I found a recipe that does just that! It wouldn’t take less time, but cuts down dramatically on the amount of time spent slaving over the stove.

Also, it freezes well so definitely worth trying again.

Roasted Recipe: http://smittenkitchen.com/blog/2007/07/rat-a-too-ee-for-you-ee/

 

 

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Caramelized Onions

These guys are delicious and can add a lot of flavor to many dishes (pasta, veggie, pizza, etc). They go great for pulling leftovers dishes together. You can make a big batch of them and freeze them for use later (since it takes around 25-35 minutes to get them nice a brown).

Here’s a great step-by-step with pictures.