Italian Twist on Ratatouille

Dave and I took Oscar, our new little mutt, to the Farmer's market to pick up that forever amazing farmshare from Isabelle farms.. a CSA I will participate in again next year. What to make? well we do have another eggplant, and we are sick of having it grilled, luckily the air started to get cold outside so stove top cooking was a great option.

Italian Ratatouille it is. A traditional Ratatouille is: Ratatouille is (from wikipedia) usually served as a side dish, but also may be served as a meal on its own (accompanied by pasta, rice or bread). Tomatoes are a key ingredient, with garlic, onions, courgettes (zucchini), aubergine (eggplant), poivron (bell peppers), carrot, marjoram and basil, or bay leaf and thyme, or a mix of green herbs like herbes de Provence.

 

Shopping List:

• 1 eggplant
• 6-7 cherry tomatoes
• 1 green bell pepper
• 2 sweet italian peppers
• 2 fresno peppers (from the Eisele's Garden, thanks Adam & Sara!) 
• 1 jalapeno (also from the Eisele's Garden..)
• Okra about 10-12 of them (optional)
• 4 scallions
• olive oil
• S&P
• 1/2 tsp of thyme
• 1/2 tsp of oregano
• 1 tblspn of sweet whipped butter
• 1 bunch of swiss chard 

Putting it Together:

1. First peel and dice the eggplant and put it in a salt water bath for about 30 minutes (prep in the meantime).

2. Clean the tomatoes, chop the all the peppers, all the okra, scallions, and swiss chard.

3. Strain and squeeze the water out of the eggplant with a paper towel.
4. Heat a skillet with 1 tblspn of olive oil at a medium/high, add the tomatoes, and S&P. 

5. After they start to sizzle add the eggplant.

6. Stir it around a few times, after about 5 minutes add the remaining vegetables except for the swiss chard.

7. Season with a small sprinkling of S&P, half a tsp of oregano, half a tsp of thyme, the shopping list doesn't call for it, but I'd put some parsely in there for good measure.
8. Let it sizzle for a good while until the vegetables start to cook down and add a tablespoon of sweet whipped butter.

9. As they cook down add about 1/2 tbspn and 1/4 cup of water together and mix in.
10. Add the swiss chard and let it cook down.
11. (cook some pasta)
12. As the liquids start to reduce, the swiss chard is cooked through, and the eggplant is tender you are ready to eat!

Serve and sprinkle a little basil on top, whether its fresh, freshly dried, or comes from a jar.

Hash Browns & Sunny-Side Up Eggs

Lots of farmer potatoes and a morning long enough to make breakfast. If you care to know the intimate details of this particular morning, I was waiting for Dave to get back from his run so we could pick up Oscar, the newest member of the Fam.

Anways.. I love home fries, don't get me wrong, but I was not in the mood to perform the laborious task of cutting them up, giving them a little pre-boil, then frying... wheels start to turn. I take out the loud-as-a-dump-truck food processor and start to spin away. Hash browns it is. So much easier, I may never make home fries again.

Shopping List:

• Potatoes ( i used a lot of little ones, came to 4 cups)
• 1 bell pepper
• 3-4 scallions
• Olive oil
• S&P
• Parsley
• Cayenne ( a dash or more )
• Eggs
• Butter

Putting it Together:

1. Take however many potatoes you want and put them through the food processor.
2. Squeeze the water out twice until they are dry-ish.



before the water squeeze

3. Chop up the sweet bell pepper into a small dice and chop the scallions.
4. Put about a tablespoon of olive oil in a skillet, heat it up at about medium/high. Add the potatoes, pepper, and scallions.
5. Next add your spices, you really can do anything you want here, i sprinkle salt across the top, then sprinkle cracked pepper across the top, then sprinkle parsley across the top. There are no measurements, just eyeball it. If you are hesitant do a little bit. Once the potatoes are more thoroughly cooked the taste testing begins.

6. You want to make sure to let the potatoes sit in the pan and develop a nice golden brown glow.
7. Start mixing it around after 4 minutes, let sit in the pan, turn a few minutes to 4 minutes later. Taste.. does it need salt? pepper? cayenne? do you love garlic? add that. [ususally garlic is in the mix for me, but i just wasn't in the mood]

8. When the hash browns look like they are crisping up and you are ready to devour them you are ready to make the eggs. In a separate skillet add about a tsp or two of whipped butter to layer the bottom of the pan. Crack your eggs, sprinkle with S&P, cook sunny side up.
9. Plate and eat, preferably with a large cup of french pressed coffee.

Italian Grilled Chicken and Zucchini

A summer filled with deadly heat and farm share veggies galore means only one thing- I've been blasting through propane like no other. Watch out Bobby Flay, Keenie's Kitchen has moved to the patio! ...That is giving myself way too much credit, but an enjoyable thought none the less.

Another hot night, veggies were destined for the grill, my palate was craving some light poultry and a little spice. Getting tired of the usual cuisine I took some simple spices and whipped up a delightful meal, savory, sweet, and light... and a little spice.

Shopping List:

• Chicken thighs (bone in)
• Zucchini
• Olive oil
• Rosemary
• Thyme
• Oregano
• Salt
• Fresh Cracked Pepper
• Cayenne pepper to your liking

Putting it together:

1. Clean the chicken and cut away at the excess skin that spills over the edge. (You can remove all the skin, but come on!? it is the best part!)
2. Mix equal parts rosemary, thyme, and half oregano.
3. First salt the chicken, pepper the chicken, then add the spice trio, front and back- apply lightly.

4. Heat up the grill to medium/ medium-high, put the chicken on. (it will cook for 25-30 minutes, rotate at about 15 minutes.



what it looks like when i go for the first flip.

5. Meanwhile, slice the zucchini.
6. Lightly brush on some olive oil, then salt, pepper, cayenne it to your liking (you can see I packed on a little heat), and lightly dust with the remaining Italian spice trio.


7. Place on the grill, total cooking time about 8 minutes, flip after 4.
8. Walla! take it off the grill, maybe paired with some plain white rice and yummy kale as detailed in the salmon and kale recipe (click me).
9. Eat!
10.