Phew! I have been seriously slacking on blogging lately!! And it is NOT for lack of cooking… seriously, I have 4 mini loaves of chocolate pumpkin bread in the oven as I type… but it is for lack of picture taking…. sorry.
I have been making little mini creations almost every day and I have been bust with work, homework, friends, and puppies. excuses excuses.
This past weekend flew by way too fast but I was able to end it with a nice pot-luck style dinner party at my place complete with 11 people and 5 dogs.
I had been preoccupied all day and didn’t even make it to the grocery store until 90 minutes before everyone was supposed to show up so I picked three very quick recipes to make for the party, and luckily I had some help.
I decided to make Ratatouille because I just love squash….and because it is just too easy!!
Ratatouille
Ingredients
1/4 cup olive oil, plus more as needed [I added a bit more after the eggplant soaked it all up]
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic [I used 2 cloves]
2 cups medium diced eggplant, skin on [I just used the whole eggplant]
1/2 teaspoon fresh thyme leaves [I used dried]
1 cup diced green bell peppers [get this….they were OUT of them!!!]
1 cup diced red bell peppers [I used 2 in order to make up for the green one as well]
1 cup diced zucchini squash [I used 2]
1 cup diced yellow squash [I used 2]
1 1/2 cups peeled, seeded and chopped tomatoes [I used two large ones]
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan.
Almond and Cheese stuffed Dates wrapped in Bacon
 |
| before the oven |
Pomegranate Salsa
1 pomegranate – all the arils
1 diced cucumber – seeds removed
2 jalapeños, seeds removed and minced
1/4 – 1/3 cup finely chopped cilantro
1/3 cup diced red onion
squeeze of half to a whole lime
