Month: January 2019

Posted on

๐Ÿ‡ซ๐Ÿ‡ท The Classic Ratatouille

Ratatouille is a dish originally from the southeastern region of France (Nice). It is made of a variety of vegetables. The secret to make a great Ratatouille, is to precook each vegetable separately, then all the vegetables will be mixed and simmer together for  about 45 minutes. Ratatouille can be served as an appetizer, a side dish or a main dish. It can be eaten hot or cold. Itโ€™s a great dish for vegetarians and vegans.
5 from 11 votes
Print

Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings 8
Author LDSโ€™s Mom

Ingredients

  • 1 medium onion
  • 4 cloves garlic, minced
  • 4 medium tomatoes
  • 1 medium green bell pepper
  • 1 medium red bell pepper
  • 2 medium zucchinis
  • 2 medium eggplants
  • 1 bay leaf
  • 1/4 tsp oregano
  • ยผ tsp thyme
  • 1 tsp granulated sugar (optional)
  • 8 tbsp of extra virgin olive oil plus more if needed
  • salt and pepper to taste

Instructions

  1. First wash all the vegetables and start cutting them.
  2. Cut the tomatoes into small pieces and set aside.
  3. Dice the bell peppers (red and green). Set aside.
  4. Dice the eggplants then set aside.
  5. Dice the zucchinis and set aside.
  6. Finely chop the onions and set aside
  7. Place a frying pan with about 2 tablespoons olive oil, over medium high heat.
  8. Put the onions in the pan and cook for about 3 to 5 minutes or until tender. Place the onions in a saucepan.

  9. Use the same frying pan and add 2 tablespoons of olive oil. Place it over medium high heat.

  10. Toss in the diced red and green bell peppers and let cook for about 5 minutes, stirring frequently. Place the precooked bell peppers in the saucepan, over the onions.
  11. Do the same thing with the zucchinis and eggplants by sauteing each vegetable individually in olive oil (2 tablespoons for each) for about 5 minutes. Place the sauteed zucchinis and eggplants in the saucepan with the onions and bell peppers.
  12. Place the saucepan over medium heat.
  13. Add the tomatoes, minced garlic and sugar to the saucepan with the rest of the vegetables.
  14. Add the bay leaf, oregano, thyme and season with salt and pepper to taste. Mix everything well.
  15. Put the saucepan cover on and reduce the heat to low then let simmer for about 45 minutes.
  16. Serve hot or cold.

Recipe Notes

  • You can add extra virgin olive oil as needed while precooking the vegetables.
  • The add of the sugar is to cut the acidity of the tomatoes.
  • you can use any aromatic herb that you prefer (preferably fresh).

ย 

Posted on

Baked Sumac Chicken with Onions

Print

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 4
Author LDS’s Mom

Ingredients

  • 4 pieces chicken thighs
  • 4 medium onions, chopped
  • 1 tbsp sumac
  • 1/4 tsp black pepper
  • 1/8 tsp turmeric
  • ยฝ tsp ginger powder
  • 1 tsp salt
  • 1 tsp paprika
  • 1 tsp garlic powder
  • ยฝ tsp dried oregano
  • 3 tbsp butter at room temperature
  • 4 tbsp extra virgin olive oil
  • Salt and pepper to season the onions(to taste)

Instructions

  1. Place a frying pan over medium high heat and melt half the butter.
  2. Place the chicken in the melted butter to brown it for a couple of minutes.
  3. Turn the chicken pieces in the pan and add the remaining butter. Let brown then set aside.
  4. Use the same frying pan and add to it 2 tablespoons of  olive oil over medium high heat.
  5. Cook the chopped onions until translucent. Add salt and pepper to taste. You may need to add a little water if the onions start to burn. Set aside.
  6. In a small bowl, mix sumac, salt, pepper, paprika, ginger powder, turmeric, garlic, oregano and the 2 tablespoons remaining olive oil.
  7. Rub the chicken all over with the sumac mixture and make sure it is well coated.
  8. Place the onions in a large baking dish, aligned with aluminum paper or parchment paper(for easy clean up).
  9. Spread the onions on the bottom of the baking dish.
  10. Put the chicken pieces on top of the onions.
  11. Bake in a 425ยฐ F preheated oven for about 1 hour or until the chicken is completely cooked.
  12. Serve the chicken onions with bread or over rice, or with anything you like.
    Translate ยป