Quick Ratatouille Revenge

I'm back from a business jaunt from Houston to Philadelphia and back again; it's a welcome relief to return to my cozy office, the warmer Texas temperature, and home-cooked food.

Delicious food was involved for the business part (I wish I could spill the beans, but apologies, I cannot), but the business didn't involve meals. And it's those meals on the road that turn my stomach after more than a day. I pledge here to pack better snacks and be more adventurous on future trips (i.e., there is more to business travel than my in-room dining Caesar salads and yogurt).

I did have one food adventure, if you can call it that, on my trip home. I tend to take ridiculously early flights (think 5:40 am) for reasons so that my whole day isn't eaten up by travel (it's another two-hours in the car once I land in Houston). I took a slightly later flight (6:30 am) coming home from Philly this time around, and was hoping that more restaurants would be open (namely the brand spanking new new Peet's coffee--my hometown brew has a home in the newly renovated Philly airport), but sadly no.

The only outlet open before 6 am was Dunkin Donuts. It wasn't altogether disappointing; I did my undergraduate degree just outside of Philly, so the double D has some late-night nostalgia (munchkins--their brand name for donut holes--are especially scrumptious).

But rather than ordering a classic plain donut or glazed cruller to accompany my extra-large coffee, I fell prey to the advertising for their new egg-white flatbread. I like eggs. I like flatbread. I like green onions, mushrooms, and cheese.

I do not like Dunkin Donuts flatbread. If I had wanted to chew gum, I'd have opted for Juicy Fruit or mint, not egg.

In a word, it's just plain yucky, bizarrely flavored in a way that I could not put my finger on, and after a few bites, did not want to put my tongue upon, either. I hate to waste food (even more so when I'm hungry), but into the trash it went, without regret.

Now that I've had a chance to look at the ingredients on-line, I understand the shroud of mystery suffocating and obscuring all flavor. Take a peak; I stopped counting the ingredients when I got to 40 and was still only about 1/3 of the way down the list:



But enough bad taste, on to deliciousness. I did not have to stretch my imagination far. Once inside the city limits, I stopped at the local Kroger for a an eggplant, zucchini, a tin of of tomatoes, and fresh eggs. For dinner? A quick ratatouille with poached eggs.

Ratatouille is a late summer dish, best with season-end tomatoes, garden-grown squash, and fresh herbs. But I was not aiming for best; I was aiming for darn good, and my quick & easy ratatouille is just that. And to make up for the fresh factor, a gently set golden yolk gilds all in frugal, yet fabulous flavor.

I scraped my plate clean (even Nicky ventured to eat a few forkfuls of egg; he screamed at the suggestion of trying the ratatouille, though), and said my silent hallelujahs for both home and home cooked meals.



Camilla’s Quick & Easy Winter Ratatouille with Poached Eggs

Add some crusty bread, and this is enough for a light dinner for me (not for Kevin, but, fortunately, there was some leftover ham in the refrigerator for him to augment matters without complaint).

Never poached an egg? No worries, it's a snap, a technique that is easily mastered after a few tries (and the early attempts are all delectable, if not beautiful). And learning to poach eggs will make you feel like a seasoned chef with minimal investments of time and money. Epicurious has a great video for poaching eggs (link is below in the recipe).

I used to like more firmly cooked yolks, but now I like them a bit runny--a perfect sauce for so many dishes, including this ratatouille!

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium eggplant, end trimmed, cut into small cubes
2 medium zucchini, trimmed and diced
1 medium red bell pepper, seeds removed, chopped
1 15-ounce can diced tomatoes, undrained
1/2 teaspoon each dried basil and dried oregano
4 poached eggs
Garnish: fresh flat-leaf parsley leaves

Heat the oil in a large, deep skillet set over medium-high heat. Add the onion; cook and stir for 2-3 minutes until softened. Add garlic and stir for 1 minute, then add eggplant and cook, stirring occasionally, for a further 2 minutes.

Add zucchini, pepper, and tomatoes (with their juices), basil and oregano. Simmer for 10 minutes until all vegetables are soft (but not mush).

While ratatouille simmers, poach the eggs to desired level of doneness.

Season ratatouille with salt and freshly ground pepper (very important), divide ratatouille between 4 plates. Top each with a poached egg and garnish with parsley. Makes 4 delicious servings (with fewer than 100 ingredients!

New Year's Resolutions...Made Better with Bacon

A few years ago, I decided I'd had enough of negative New Year's resolutions. Pledges to to lose 5 pounds, give up coffee & fruity candy (what was I thinking?), and relinquish noontime daydreaming made me grumpy and blue, and that's no way to start the New Year.

So bye-bye self-inflicted, guilt-laden, prickly punishments disguised as self-enlightenment and hello to positive plans of action to get me going on the things I really want to do.

Case in point, my now 3-years-running resolution to eat extra vegetables the month of January.

It's not that I don't eat vegetables the rest of the year; I do, with pleasure. But I like upping the ante each January, pushing my vegetables from the side to the center of the plate at lunch and dinner (and occasionally breakfast, too) to balance my bon-bon joyride through December.

As for my plan of action for said resolution? Bacon.

It may sound counterintuitive, but it makes perfect sense in my universe to eat more vegetables by adding bacon. Bacon makes everything better. Everything. Even chocolate. Dare I say more of us would eat heaps more vegetables, with pleasure, if they glistened with a (reasonable) sheen of bacon fat and a few freckles of crumbled bacon? I do. (A dab of butter will also do. Obvious, I know, but mere mention of it sends health-conscious friends and acquaintances into orbit. Come back to earth, friends; the bacon and butter are waiting.)

So bacon it's been in two dishes this past week, and delicious they were, so much so that meat man (that would be my kind and loving husband, Kevin) asked for seconds of each.

I encourage you to follow suit in my vegetable quest, dear readers. But make it better, not bitter. Make it with bacon.



Warm Edamame Salad with Bacon Dressing

I was already an edamame fan, but I love them that much more dressed up with this simple dressing and bits of crumbled bacon. I ate the leftovers, on their own, for lunch, without anything more, and was happy as can be (and pleasantly full for the next 7 hours).

1 16-ounce package frozen shelled edamame
2 slices bacon, chopped
1 garlic clove, minced
1 tablespoon light soy sauce
2 teaspoons balsamic vinegar

Bring a large pan of salted boiling water to a boil.

Meanwhile, cook the bacon in a non-stick skillet over medium heat until crisp. Transfer to a plate lined with paper towel to drain. Pour off all but 1 tablespoon bacon fat.

Add the edamame to the boiling water and cook 2 minutes. Drain, then transfer to serving bowl. Add the bacon.

Reheat the bacon fat; add the garlic and cook and stir 15 seconds. Stir in the soy sauce and vinegar. Pour dressing over the edamame, tossing to coat. Season with salt and freshly cracked black pepper to taste. Makes 6 servings.

Nutrition per Serving (1/6 of recipe, about 2/3 cup):Calories 124; Fat 4.2 g (poly 0.8g, mono 1.2g, sat 2.2g); Protein 8.6g; Cholesterol 1.8mg; Carbohydrate 12.4g; Fiber 2.4g; Sodium 265mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)



Whole Wheat 3-Cheese Tortellini with Roasted Tomatoes, Squash, & Bacon

This is one of those dishes that came together by the seat of my pants. The squash were on sale, I had picked up the tomatoes (and left them uneaten) a day earlier (I went a bit nuts with vegetable quantities that day; the tomatoes had to wait), and then (on shopping trip number three) I spotted the new whole wheat tortellini and decided I had to give it a try (it gets a thumbs up!). Bacon brings it all together.

1 basket grape tomatoes, halved
1 pound (about 4 medium) yellow squash, quartered
2 cloves garlic cloves, minced
1 tablespoon balsamic vinegar
Olive oil cooking spray
1 9-ounce package whole wheat three-cheese tortellini (BUITONI® brand)
2 slices bacon, chopped
1/2 cup flat-leaf (Italian) parsley leaves
Shaved Parmesan, to serve

Preheat oven to 425°F. Place the tomato, squash, garlic and vinegar in a large bowl and stir to combine. Season with salt and pepper. Place the tomato mixture in a non-stick roasting pan. Lightly spray with olive oil spray. Roast in oven for 20-25 minutes or until tender and squash are just beginning to brown.

Meanwhile, cook the tortellini in a large saucepan of boiling water following the package directions until al dente. Drain and return to the pan.

Heat a small non-stick frying pan over medium heat. Add the bacon and cook, stirring, for 5 minutes or until crisp and brown. Transfer to a plate lined with paper towel to drain.

Add the tomato mixture, bacon and parsley to the tortellini and toss until well combined. Divide the tortellini mixture among serving bowls and top with Parmesan. Season with salt and pepper to serve. Makes 4 servings.

Nutrition per Serving (1/4 of pasta dish):
Calories 254; Fat 7.4g (poly 0.4g, mono 1.7g, sat 3.1g); Protein 11.6g; Cholesterol 24mg; Carbohydrate 34.8g; Fiber 3.2g; Sodium 395mg)
(Note: I did the nutrition analysis using Diet Analysis Plus 7.0.1)

Happy New Year Chicken & Lentils

Happy New Year everyone!

So sorry for being gone so long. I have been utterly self-indulgent the past week and a half, visiting with my family in California, and literally lounging in my pajamas until noon eating bon-bons.

But it is a New Year, and while I am still on "vacation" in California, I am itching to return to work and order (I am more a New Year’s Day than New Year’s Eve person; my ideal scenario for the latter is a cozy fire accompanied by a mug of hot chocolate and a British mystery).

With apologies to all of you reading from frigid climes, it was a gorgeous Califonia day today, sunny and temperate; maybe we’ll have a minor earthquake to balance the inequity. I headed outside for a long walk with Nick, followed by lots of play with the same sweet toddler at the local park. The walking, swinging and sliding provided ample opportunity to contemplate dinner. I settled on a simple dinner: spiced-rubbed chicken and a lentil salad with fresh herbs.

My parents were more than happy to have me cook, and I was even happier to find that I didn’t need to buy a single ingredient. The Meyer lemon tree in the backyard still had plenty of lemons, my mother’s Italian parsely had re-seeded itself and grown in abundance, and the ever-present mint was in ample, fragrant supply.

I don't know why lentils and chicken pair so well, but they do, and the fresh herbs and lemon were just the palate refresher we all seemed to want and need. I think you'll be happy we both, or either on its own.

Here's to a happy, healthy, and prosperous (the lentils are traditional New Year's fare intended for that last element--eat up!) New Year!

New Year Chicken with Herb & Lemon Lentil Salad

Apologies for the missing nutritional analysis; my nutrition software is on the computer back home (I am posting from my mother's computer). Will update next week! Pounding the chicken a little bit is one of my little tricks to prevent over-cooking chicken breasts. I place the breasts in a heavy-duty plastic zipper bag (one at a time) to contain any mess.

1 cup uncooked lentils (any variety you like; I used good old brown)
4 cups water
1/2 teaspoon salt
4 medium chicken breasts (pound slightly to even thickness)
1 tablespoon piri piri spice seasoning (see recipe below)
1 tablespoon olive oil
1/3 cup dried currants (you could also chop the same amount of raisins)
1/4 cup plain lowfat yogurt
1 tablespoon fresh lemon juice
2 teaspoons ground cumin
1 teaspoon grated lemon zest
1/4 cup packed flat leaf parsley leaves, roughly chopped
1/4 cup packed fresh mint leaves, roughly chopped

Place the lentils, water, and salt in a medium saucepan set over medium-high heat. Bring to a boil, then reduce heat and simmer, partially covered, about 25 minutes, until lentils are tender (but not falling apart). Drain any excess water, then transfer to a medium bowl to cool.

Sprinkle both sides of the chicken with the spice rub. Heat olive oil in a large non-stick frying pan. Add the chicken and cook for 6 minutes each side or until cooked through.
Whisk the yogurt, lemon juice, cumin, and lemon zest in a small bowl until smooth. Season with salt and pepper to taste.

Add the currants, parsley and mint to the lentils. Stir in the yogurt dressing. Season with salt and freshly cracked pepper. Cut the chicken into thick slices and serve on the lentil salad. Makes 4 servings.

Sort-Of Piri-Piri Seasoning

Piri Piri is a multi-purpose Portuguese seasoning comprising hot chiles, basil, oregano, onion powder, garlic powder, bay leaves, salt & pepper, and, occasionally, citrus zest. I did a quick mock-up for the chicken breasts; it went something like this:

1 tablespoon paprika (I used sweet—not hot—smoked paprika)
2 teaspoons salt
1 teaspoon dried oregano leaves
1 teaspooon dried basil leaves
1 teaspoon garlic powder
1 teaspoon grated lemon zest
1/4 teaspon cayenne pepper

Mix all ingredients together in a small dish; store leftover spice rub in an airtight bag or container.