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Cooking, Recipe and Food Blog

Ratatouillle Omelette

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Ratatouille is a delectable French vegetable stew that almost everyone can enjoy. You can turn this wonderful dish into an omelette to make a filling breakfast.

 

Serves 6

Ingredients:

1 aubergine, sliced

1 small onion, sliced

3 tablespoons olive oil

1 large courgette, sliced

1 red pepper, cored and cut into strips

2 tomatoes, seeds removed and chopped

Salt and freshly ground black pepper

6 eggs

2 tablespoons cold water

25g butter

75ml heavy cream

75g Gruyere cheese grated

 

Heat the oil in a skillet under medium heat. Sauté the onions until they are translucent. Add the tomatoes, aubergine, courgette and red bell pepper. Cover and cook it until the vegetables are soft, around 15-20 minutes. Season it with salt and pepper.

Place the eggs and the cold water in a medium sized bowl and whisk well. Add the cooked vegetables.

Melt the butter in a deep oven proof frying pan or you can melt the butter and pour it into a shallow baking dish. Place the egg and vegetable mixture into the pan and cook it for 3-5 minutes or until the egg sets. Top the omelette with cream and sprinkle with grated cheese. Place the pan in the oven for 5-8 minutes or until the cheese bubbles and turns golden brown. Remove from heat and let it stand for 3 minutes before serving. Transfer to a plate and serve warm.

 

Photo Courtesy Of:  mandiraj

 

Pumpkin and Tomato Curry

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Everyone loves pumpkin and tomatoes. Even the pickiest vegetable eaters appreciate these veggies. Here is a delicious vegetarian curry recipe you can prepare at home. Feel free to add more chili to spice it up.

 

Ingredients:

500g pumpkin, peeled and cut into bite sized chunks

6 tablespoons vegetable oil

4 Asian shallots peeled and roughly chopped

3 garlic cloves

1/2 teaspoon turmeric

2 stalks lemon grass

1 1/2 tablespoons Thai red curry paste

2.5cm piece of ginger, peeled and sliced into strips

3 tablespoons salted cashews or peanuts

200ml chicken stock

400ml coconut milk

1 tablespoon fish sauce

2 large tomatoes, peeled, seeded and sliced

1 cucumber, sliced into strips

1/2 cup shredded kaffir lime leaves

Fried shallots for serving

 

Preheat the oven at 200C.

Chop the white part of the lemongrass. Tie the leaves in a knot.

Place the pumpkin and half of the vegetable oil in a large bowl. Toss until the pumpkin is coated in oil. Place them in a baking tray and roast them for 20 minutes or until they are cooked.

While roasting the pumpkin, combine the garlic, turmeric, shallots, ginger, curry paste and nuts in a food processor or blender. Blend for 2-3 minutes to form a paste. If you do not have a food processor all you have to do is crush the peanuts and make sure the other ingredients are finely chopped before mixing them.

In a large saucepan or work, heat the remaining oil under medium heat. Add the paste and cook it for 2-3 minutes or until fragrant. Pour in the chicken stock and coconut milk. Add the roasted pumpkin and tomatoes. Simmer for 5-10 minutes. Season it with fish sauce.

Ladle the curry on individual bowls of rice or transfer it to a serving plate. Garnish with cucumber strips, kaffir lime leaves and fried shallots. Serve warm.

 

Photo Courtesy Of:  avlxyz

 

Okra, Corn and Tomatoes

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A lot of people are not fond of okra because it is slimy. The secret is to slice it right before you cook it. You can also sear it in high heat to reduce the slime factor.

 

Ingredients:

5 tablespoons vegetable oil

1 celery rib, sliced thinly

1/2 onion, sliced thinly

1 jalapeño, seeded and chili

3 garlic cloves, minced

1 tablespoons tomato paste

2 tablespoons red wine vinegar

1 1/2 cups chicken or vegetable broth

1 teaspoon minced fresh rosemary

3/4 lb. fresh okra

2 cups canned corn kernels

5 plum tomatoes, diced

Salt and pepper

 

Heat the vegetable oil in a large saucepan. Sauté the onions until they are translucent. Add the garlic, corn, jalapeno and celery. Cook it for 3-5 minutes.

In a small bowl, combine the broth, vinegar and tomato paste. Mix well. Pour it in the pan of vegetables. Add the rosemary and season it with salt and pepper. Bring it to a boil.

Slice the okra and fry it in a skillet over high heat. Cook it for 2-3 minutes per side or until they are brown.  Once it is done, add it to the boiling sauce along with the tomatoes. Reduce the heat and simmer for 5 more minutes. Remove from heat and season it with salt and pepper. Serve with rice or bread.

 

Photo Courtesy Of: robanhk

 

Vegetable Enchiladas

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Here is a dish you can freeze and cook for another time. I personally prefer refried beans and zucchinis, but you can use any vegetable you like. If you are into spicy food, you can add fresh chili or chili powder. Fresh tomato salsa is also a good side for this recipe.

Ingredients:

2 tablespoons olive oil, plus more for baking dishes

2 teaspoons garlic powder

1/4 cup all-purpose flour (spooned and leveled)

1/4 cup tomato paste

1 can (14 1/2 ounces) vegetable broth

1 can diced tomatoes or 2 cups fresh tomatoes, seeded and diced

3/4 cup water

Salt and ground pepper

3 cups grated pepper Jack cheese (12 ounces)

1 can (15 ounces) black beans, rinsed and drained or refried beans

2 cups zucchinis, diced (1 inch thick pieces)

16 corn tortillas (6-inch)

2 tablespoons chopped parsley

Preheat the oven at 400F

To prepare the sauce, place a medium saucepan under medium flame; heat the oil. Add the tomatoes, tomato paste, flour and 1 teaspoon garlic powder. Mix well. After, pour in the broth and water. Whisk it until the ingredients are well combined. Bring it to a boil. Lower the heat and let it simmer for 5 minutes or until the sauce thickens. Season it with salt and pepper. Set aside.

In a bowl, combine the beans, zucchini and 2 cups of cheese. Season it with salt, pepper and 1 teaspoon of garlic powder.

Wrap the tortillas in foil or place them in a covered heatproof container. Microwave on high for 1-2 minutes or in the oven for 5-10 minutes to heat it a little. After, place 1/3 cup of filling in each tortilla. Roll it tightly and place them seam down in a greased baking pan or dish. Do the same for all the remaining tortillas. Top it with sauce and the remaining cheese. Bake it uncovered for 15-20 minutes or until the cheese bubbles and it is light brown. Let it stand for 5 minutes.

Garnish with chopped parsley if desired. Serve warm.

Photo Courtesy Of: Acererak