Food Friday: Ratatouille








Peel, Slice and salt to get rid of excess moisture:

2 1/2 cups diced eggplant

Put in a deep skillet:

1/3 cup olive oil

Saute until golden:



¾ cup thinly sliced onions  (red or yellow)

2 cloves garlic


4 thinly sliced green peppers

3 cups zucchini, cut into cubes

2 cups chopped tomatoes

Add the drained eggplant.

Sprinkle the mixture with:

Olive oil















½ teaspoon oregano and 1 teaspoon basil

Simmer covered over low heat about 45 minutes.

Uncover and continue to heat 15 minutes longer to reduce the mount of liquid
















Salt and fresh pepper

Serve hot or cold with sour cream.


Ratatouille was always a dish we made for New Year’s Eve and ate it along with cheese fondue.  It was a perfect match.  I recommend it.  I have also had it with lamb chops and mashed potatoes and it is delicious.



Food Friday: Spinach Souffle




















Mirriam-Webster:  French, from soufflé, past participle of souffler to blow, puff up, from Old French sufler, from Latin sufflare, from sub- +flare to blow 

First Known Use: 1813


Souffles are light and fluffy.  You can eat a lot because it is mostly air.  Don’t be afraid to make a soufflé.  They are very easy to make.  The hardest part is washing the dish after baking!  Try it, you will love it!


Spinach Souffle


Melt in a pan on top of the stove:
1/4 cup buter
1/2 tst salt
1/4 cup flour














Make a paste and add:
1 cup milk,  gradually so it thickens


Separate 4 eggs


3/4 cup cheese and mix into white sauce
3/4 cup spinach, chopped
4 egg yolks  stirring quickly and remove from heat.
Cool the sauce.
















Beat egg whites with 1/2 tsp cream of tartar

















Fold egg whites into cooled sauce.













Pour into un-greased baking dish with high sides.
Bake at 350 degrees F for 30-45 minutes

















Serve with crusty garlic bread and a big salad.


Food Friday: Pesto




















Today we are in Italy.  This is super easy and  very delish.  It makes a lot so could feed 4-6 depending on if you have teenagers in the house.



Artichoke Tomato Pesto

1/2 cup dried tomatoes packed in oil, drained

10 oz jar artichoke hearts, drained

1.5 cup romaine lettuce

1/3 cup parmesan

2 Tablespoons pine nuts

2 cloves garlic

2-3 leaves fresh basil

1/2 cup olive oil
















I had this genius idea to try this in the blender.  I do NOT recommend it.  Use a food processor.
















Puree artichoke hearts, dried tomatoes, lettuce leaves, Parmesan cheese, pine nuts and garlic until smooth.
















Slowly pour olive oil into mixture while motor is running.  Blend until smooth.
















It doesn’t look too pretty but it smells wonderful!

Serve over Pasta.


Food Friday – Ginger





This time of year we, in the West, think of ginger in terms of Christmas and the Holiday season.  Gingerbread houses, gingerbread men, ginger snaps and other delicious sweets.  Ginger originally came from South Asia but is now used all over the world.  It’s medicinal properties include easing:  nausea, throat and nose congestions from colds, migraine and cramps, muscle and joint pain, and can even act as an aphrodisiac. In Burma they use it in a salad called gyin-thot, in Jamaica they make ginger beer.

Here is one of the many ways you can use ginger.  I hope you like it!


Ginger Stir Fry

Mix together and set aside:

  • 3 Tbsp soy sauce
  • 1 Tbsp vermouth
  • 1 Tbsp cornstarch
  • 1 tsp sugar


  • 1 lb beef sirloin steak, cut into 1/8″ strips
  • 2 tbsp oil
  • 2 large garlic cloves, diced
  • 2 Tbsp fresh ginger, diced
  • 1 green pepper cut into strips (and/or red pepper)
  • 1 cup broccoli cut into small pieces
  • salt and pepper
  • 1/4 cup stock
  • sesame seeds












Add the beef to the soy sauce mixture and toss. Heat the oil in a large frying pan or wok.  Add the beef, garlic, and ginger.  Cook until meat is browned.










Add the vegetables and cook over high heat, stirring so they don’t burn. Season with salt and pepper to taste. Add the stock and cook another minute or two. Serve over rice with sesame seeds sprinkled on top. Don’t forget to cook the rice!