Those baby eggplants from my last trip to Costco had to go into something. So inspired by that little rat in the movie my version of ratatouille tonight with a pasta twist for the little people of the house.
First for the roasted veg (ratatouille), using a large pan 10 X 15 that can withstand 500 degree oven pour about 2-3 Tbsp. olive oil, pepper, and about 2 tsp of dried oregano. Turn oven to 500 degrees and place rack in lowest position. Into the pan toss 2 baby eggplants cut in 1/8ths lengthwise, one medium zucchini in strips 2" by 1/2" square, 2 red peppers in 1/2" strips, 4-5 smashed cloves of garlic, and one red onion cut in chunks with the olive oil and spices (no salt as it will draw the moisture from the eggplant..). Roast in the oven for about 30 minutes tossing every 10 min.
Meanwhile in a pan saute 1 clove of garlic minced in 1Tbsp olive oil with 1 tsp dried oregano and 1/4tsp dried basil, and s & p. Add 1-28oz can of whole tomatoes and simmer while the veggies roast.
Fill a large pot with water for pasta, add salt when water simmers and cook about 500g of whole wheat tube pasta. Assembly - add half the roasted veg to the tomatoes and use immersible blender to puree sauce. Toss with noodles. Top pasta with remaining whole veg and serve with parmesan(fresh is best, but there are some great options for pre-grated - preferably not the green can that does not require refrigeration - how does that work??).
Voila...kids eating eggplant...unbeknown to them...hahahaha...
Monday, March 30, 2009
Sunday, March 29, 2009
Sunday night...
I don't know about you but there is something about Sunday night that makes you think there should be something a little special on the table. We had such an amazing sunny day today that we had to spend the entire day outside, which of course did not leave hours for dinner prep.
Pork Tenderloin with a Chili rub and Rice and Mango Salad
First the salad - you can make this a day ahead if you like and it should sit for at least 30 min-1hour before eating to let the flavours come together. Cook 1 cup of rice (mixed wild blends work great), meanwhile dice one mango, one red pepper, 1/4 c. fine diced red onion, and 1/8 c. parsley...mix together with about 1Tbsp good quality balsamic vinegar and 1tsp. evoo, add the rice while it is still warm, mix and let stand.
Rub pork tenderloin(s) with mixture 3 parts olive oil, 3 parts garlic minced, and 1 part chili powder...let stand while oven heats to 450 degrees. Cook tenderloin on bottom rack of the oven for 8-10 min. and flip with tongs and cook for another 8-10 minutes. Let pork rest tented in foil for 10 minutes before cutting in slices 1 cm. wide. Serve with steamed broccoli or green beans.
You'll be pleasantly surprised how the kids wolf this one down:)
Oh yeah... it is Sunday so dessert is in order - Brownies topped with a scoop of vanilla icecream and sliced strawberries.
Pork Tenderloin with a Chili rub and Rice and Mango Salad
First the salad - you can make this a day ahead if you like and it should sit for at least 30 min-1hour before eating to let the flavours come together. Cook 1 cup of rice (mixed wild blends work great), meanwhile dice one mango, one red pepper, 1/4 c. fine diced red onion, and 1/8 c. parsley...mix together with about 1Tbsp good quality balsamic vinegar and 1tsp. evoo, add the rice while it is still warm, mix and let stand.
Rub pork tenderloin(s) with mixture 3 parts olive oil, 3 parts garlic minced, and 1 part chili powder...let stand while oven heats to 450 degrees. Cook tenderloin on bottom rack of the oven for 8-10 min. and flip with tongs and cook for another 8-10 minutes. Let pork rest tented in foil for 10 minutes before cutting in slices 1 cm. wide. Serve with steamed broccoli or green beans.
You'll be pleasantly surprised how the kids wolf this one down:)
Oh yeah... it is Sunday so dessert is in order - Brownies topped with a scoop of vanilla icecream and sliced strawberries.
Thursday, March 26, 2009
Pasta...always a hit with the little people of the house...
Yesterday I worked a full day picked up the kids and headed straight for dance. Home at 5:30, not too late but feeling like crashing not cooking.... Elizabeth is eager to help out tonight. She is going to help with opening cans, slicing olives, crumbling the feta an of course stirring the pots (her favourite task).
Tonight we are having Penne with basil tomato sauce topped with black olives and feta. Start by filling a stock pot half full of water and set on high heat (more room in the tub means your noodles won't stick together). Start a deep fry pan on med heat with about 1 Tbsp. olive oil and 2 cloves fine chop garlic, add 1Tbsp dried basil (if using fresh wait), 1tsp. oregano, and 1 28oz. can of diced tomatoes. Stir and add 1/8tsp. sugar, s & p and 2 large tomatoes chopped (you may want to remove the skin - I don't mind it myself). Let simmer till penne is cooked (if using fresh basil add about 1/4 cup chopped rough 5 minutes before it is done cooking). For the penne add salt before noodles and cook to desired doneness. Drain noodles and place back in the pot, use a spoon to skim off majority of the liquid and stir it into the noodles (adds flavour and keeps them from sticking together) To serve: Place pasta on the plate, top with tomatoe sauce, crumbled feta and sliced olives. If you have fresh basil slice finely and sprinkle on top as well. Serve with a side of caesar salad.
On the table in 15-20 minutes and everyone loves it...
Tonight we are having Penne with basil tomato sauce topped with black olives and feta. Start by filling a stock pot half full of water and set on high heat (more room in the tub means your noodles won't stick together). Start a deep fry pan on med heat with about 1 Tbsp. olive oil and 2 cloves fine chop garlic, add 1Tbsp dried basil (if using fresh wait), 1tsp. oregano, and 1 28oz. can of diced tomatoes. Stir and add 1/8tsp. sugar, s & p and 2 large tomatoes chopped (you may want to remove the skin - I don't mind it myself). Let simmer till penne is cooked (if using fresh basil add about 1/4 cup chopped rough 5 minutes before it is done cooking). For the penne add salt before noodles and cook to desired doneness. Drain noodles and place back in the pot, use a spoon to skim off majority of the liquid and stir it into the noodles (adds flavour and keeps them from sticking together) To serve: Place pasta on the plate, top with tomatoe sauce, crumbled feta and sliced olives. If you have fresh basil slice finely and sprinkle on top as well. Serve with a side of caesar salad.
On the table in 15-20 minutes and everyone loves it...
Monday, March 23, 2009
Beef Tenderloin ...oh yeah....
You don't have to have alot of time to cook a great meal... and one that looks like it took alot longer than it actually did. All you need is a great cut of meat.
On the menu tonight Beef tenderloin mmmmm.... (the prices on beef have dropped recently - I picked these up at Costco only 24.99/kg - not bad) You can throw them under the broiler but the grill works much better for me - so turn it on and get it hot. Next, turn the oven to 425 - lowest position in the oven, cut potatoes into 1/2 to 3/4" chunks, spread in glass 10X 15 (if you have one - the more spread out the better)pan - add mushrooms (leave whole), any kind you like they're all good to me, and spanish onion or shallots cut similar size of potatoes, peppers are great too(cut them a little larger or toss in 1/2 way through as they cook much faster). Toss with a generous amount of olive oil and season with grill seasoning, rosemary(if using dried - give it a good rub to release the flavour and cut the size down to avoid getting pine needles in your teeth hahaha...) add a sprinkle of sea salt & fresh ground pepper. Cook for about 30-40 minutes tossing once or twice in that time. While your potatoes are cooking snap the ends of the asparagus and toss with olive oil, sprinkle with s&p and grill till tender 8-12 minutes turning 2-3 times - depends on thickness. Once off the grill toss with minced garlic and lemon zest and a little lemon juice - cover with foil and rest for about 5 minutes or till dinner is ready. Next the steaks - simple is better - pat with fresh ground pepper and sea salt - more than you think and let warm up a bit before grilling about 30 minutes on the counter. Grill to doneness you prefer - to make grill marks once on the grill don't touch for at least 3 minutes and turn 1/2 turn continue till you are ready to flip and do the same.
On the side we had bread sticks - you can make your own bread dough or buy it at the store - bread machine is easy enough. Roll to 10 X 16" rectangle and slice into 12 bread sticks. Before seperating brush with mixture (2Tbsp olive oil, 2 tsp. rosemary, one clove garlic minced) shake on about 2Tbsp. of parmesan. Seperate onto bake sheet and rise under a towel for 30 minutes. Bake at 400 for 15-20 minutes.
On the menu tonight Beef tenderloin mmmmm.... (the prices on beef have dropped recently - I picked these up at Costco only 24.99/kg - not bad) You can throw them under the broiler but the grill works much better for me - so turn it on and get it hot. Next, turn the oven to 425 - lowest position in the oven, cut potatoes into 1/2 to 3/4" chunks, spread in glass 10X 15 (if you have one - the more spread out the better)pan - add mushrooms (leave whole), any kind you like they're all good to me, and spanish onion or shallots cut similar size of potatoes, peppers are great too(cut them a little larger or toss in 1/2 way through as they cook much faster). Toss with a generous amount of olive oil and season with grill seasoning, rosemary(if using dried - give it a good rub to release the flavour and cut the size down to avoid getting pine needles in your teeth hahaha...) add a sprinkle of sea salt & fresh ground pepper. Cook for about 30-40 minutes tossing once or twice in that time. While your potatoes are cooking snap the ends of the asparagus and toss with olive oil, sprinkle with s&p and grill till tender 8-12 minutes turning 2-3 times - depends on thickness. Once off the grill toss with minced garlic and lemon zest and a little lemon juice - cover with foil and rest for about 5 minutes or till dinner is ready. Next the steaks - simple is better - pat with fresh ground pepper and sea salt - more than you think and let warm up a bit before grilling about 30 minutes on the counter. Grill to doneness you prefer - to make grill marks once on the grill don't touch for at least 3 minutes and turn 1/2 turn continue till you are ready to flip and do the same.
On the side we had bread sticks - you can make your own bread dough or buy it at the store - bread machine is easy enough. Roll to 10 X 16" rectangle and slice into 12 bread sticks. Before seperating brush with mixture (2Tbsp olive oil, 2 tsp. rosemary, one clove garlic minced) shake on about 2Tbsp. of parmesan. Seperate onto bake sheet and rise under a towel for 30 minutes. Bake at 400 for 15-20 minutes.
Sunday, March 22, 2009
Mmmm....Salmon
I love salmon. It's one of those versitile quick cooking foods and it's great for you. How about in a burger - kids like that - let's call ..em Curried Salmon Burgers with Yam fries.
First fill a stock pot with about 1" of oil (canola or peanut) heat on med/high heat. While the oil heats start up the grill and get it hot. Slice yams in french fry size (1/4" square by whatever length you like). Fry to nearly changing colour and remove to paper towel lined plate in batches - once they are all done they get another dip in the tub just until they change colour. Meanwhile olive oil and s&p on the salmon add a pinch of cinnamon and paprika as well - plays well with the curry. For the mayo - mix 1/2 c. mayo, 1/4 tsp. curry or more if you like, 1 tsp. fresh grated ginger (keep it in the freezer, grates up easy and keeps for months), and about 2 tsp. fresh lemon or lime juice. Stir.
To build your burgers: Multigrain dinner rolls are a great size for kids and the adults can have 2 or 3 depending on your appetite. Spread curry mayo on both sides of the roll top with salmon and lettuce. Serve with Yam fries and curry mayo for dipping. We had cantelope and green grapes on the side as well.
Hope your family likes it as much as mine...
First fill a stock pot with about 1" of oil (canola or peanut) heat on med/high heat. While the oil heats start up the grill and get it hot. Slice yams in french fry size (1/4" square by whatever length you like). Fry to nearly changing colour and remove to paper towel lined plate in batches - once they are all done they get another dip in the tub just until they change colour. Meanwhile olive oil and s&p on the salmon add a pinch of cinnamon and paprika as well - plays well with the curry. For the mayo - mix 1/2 c. mayo, 1/4 tsp. curry or more if you like, 1 tsp. fresh grated ginger (keep it in the freezer, grates up easy and keeps for months), and about 2 tsp. fresh lemon or lime juice. Stir.
To build your burgers: Multigrain dinner rolls are a great size for kids and the adults can have 2 or 3 depending on your appetite. Spread curry mayo on both sides of the roll top with salmon and lettuce. Serve with Yam fries and curry mayo for dipping. We had cantelope and green grapes on the side as well.
Hope your family likes it as much as mine...
Saturday, March 21, 2009
Friday Night
Well, we were off to Nanaimo for the day and returned home at nearly 6pm. Everyone was hungry and fast food is not on my menu - not the drive thru kind anyways. As easy as the golden arches first appear consider feeding your kids a kitkat and skittles for dinner and assume they are getting about as much nutrients and likely less sugar than a happy meal has to offer - not to mention the toy that ends up in the landfill at some point.
Tonight is movie night - Stuart Little (loved this movie). We have set out a sheet on the living room floor to catch spills and deluxe nachos with a side of fresh cut veg is the menu tonight. Not the most healthy of choices but given the options for our movie picnic here it is....
Layer tortilla chips (organic if you can) with grated aged cheddar, diced tomatoes, diced green pepper, olives and green onion or whatever strikes your fancy. I like to use about one of each veg and about 2 cups of grated cheese per half bag of chips. Bake in 400 degree oven for about 3-5 minutes. Serve along with easy guacamole (avocado minced in a bowl with zest and juice of one lime add fresh parsley if you have it or cilantro if you are more daring). On the side grape tomatoes(kids fave), crunch buiddies(baby cukes) and baby carrots.
Easy treat style dinner cheaper than fast food and much more nutritiously satisfying.
Cheers,
Tonight is movie night - Stuart Little (loved this movie). We have set out a sheet on the living room floor to catch spills and deluxe nachos with a side of fresh cut veg is the menu tonight. Not the most healthy of choices but given the options for our movie picnic here it is....
Layer tortilla chips (organic if you can) with grated aged cheddar, diced tomatoes, diced green pepper, olives and green onion or whatever strikes your fancy. I like to use about one of each veg and about 2 cups of grated cheese per half bag of chips. Bake in 400 degree oven for about 3-5 minutes. Serve along with easy guacamole (avocado minced in a bowl with zest and juice of one lime add fresh parsley if you have it or cilantro if you are more daring). On the side grape tomatoes(kids fave), crunch buiddies(baby cukes) and baby carrots.
Easy treat style dinner cheaper than fast food and much more nutritiously satisfying.
Cheers,
Thursday, March 19, 2009
What's for dinner...the obvious daily quest for something exciting that will satisfy both a 3 year old and mom and dad...
Tonight was an easy one. Tzatziki expiring in a couple of days so it had to be Greek. Simple fair since the kids are on break this week from school.
Shrimp - a little olive oil, s & p, sprinkle of oregano and some lemon zest grilled on the indoor grill
Greek salad - tomatoes, cukes, green pepper, olives and feta (hold the onions on account of the kids) toss with 3 parts red wine vinegar to 4 parts olive oil, bit of oregano, s & p - toss to coat and serve along with pita bread and that tzatziki that started the whole thing.
On the table in under 30 minutes and sat for a good half hour before my husband made it home late from work.
Looking forward to writing more posts....
R
Shrimp - a little olive oil, s & p, sprinkle of oregano and some lemon zest grilled on the indoor grill
Greek salad - tomatoes, cukes, green pepper, olives and feta (hold the onions on account of the kids) toss with 3 parts red wine vinegar to 4 parts olive oil, bit of oregano, s & p - toss to coat and serve along with pita bread and that tzatziki that started the whole thing.
On the table in under 30 minutes and sat for a good half hour before my husband made it home late from work.
Looking forward to writing more posts....
R
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