Day: September 27, 2016

Ratatouille

I have 2 children, one 13 the other 19. My 19 year old is my extreme picky one, virgo and set in her ways. When it comes to vegetables there is no way this child will touch them until this year and Ratatouille. Not only is this dish beautiful to look at it tastes amazing. This is my version, the secret, the cast iron pot. My mother gave this to me as a Christmas gift. It’s the best gift I’ve ever received. I absolutely love it and use it for everything. 

Supplies:

  • 5 quart cast iron pot with lid
  • Cutting board and knife
  • Oven mitt

Ingredients:

  • 1 eggplant
  • 2 yellow squash (small size, 1 if large)
  • 2 zucchini (small size, 1 if large)
  • 1 large red tomatoe
  • 1 red onion (you may use sweet Vidalia if desired. We are a red onion house)
  • Olive oil
  • Herbes De Provence


Preheat oven to 350°. Pour, coating just the bottom of your pot with Olive oil.

Slice your vegetables  about 1/4 inch thick. Now your going to layer your vegetables in a spiral formation on the bottom of your pot, continuous till you reach the center. Alternate your vegetables, try not to double up on vegetables if possible. It’s ok if you do. 


Drizzle Olive oil over your vegetables then sprinkle your spice over the top, be sure that your vegetables have an even amount of spice, cover. Bake at 350° for about and hour till vegetables are tender.

Serves about 6.

Almond Cherry Bread

If you love sweet cherries and crunchy almonds this is definitely the perfect combination for you. With just a touch of cinnamon and vanilla baked into this incredibly moist bread, you won’t be disappointed. When served warm it pairs perfectly with a cup of hot cocoa. 

Supplies:

  • 2 bread loaf pans (I prefer glass)
  • 1 mixing bowl and 1 wooden spoon

Ingredients:

  • 1 stick of softened butter
  • 1 cup of vetegtable oil
  • 3 eggs
  • 2 teaspoons of vanilla extract
  • 2 cups of sugar
  • 3 cups of flour
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 table spoons of cinnamon
  • 1/2 cup of sliced almonds
  • 1 – 2o ounce can of cherry pie filling
  • 1 can of spray butter (pam)

Preheat your oven to 350°. Using your spray butter coat each baking loaf pan.

In your mixing bowl cream together your eggs, butter and oil. Next add your sugar, baking soda and salt. Stir well. Now add your flour and cinnamon mix well. Finally gently fold in your cherry pie filling and almonds.


Divide your batter evenly between your bread pans. Bake for about an hour and 15 minutes for each loaf. Bread should be golden brown, when pierced with a toothpick it should be clean and free from batter. Serve warm.


Makes 2 bread loaf pans