Today’s Recipe: Ratatouille

This morning we woke to 40 degree weather with a wind of around 18 mph.  A good day for a warm and hearty stew recipe. I had all the ingredients for a wonderful Ratatouille so that is what I have made.

If you like zucchini and eggplant you will love this recipe. The cutting up of the veggies takes the most time, the cooking time is super fast and you end up with a very hearty meal.

Ratatouille

  • 1/4 cup olive oil
  • 1 tablespoon Adobo seasoning
  • 1 tablespoon dried oregano
  • 2-3 bay leaves
  • 6 large cloves of garlic, coarsely chopped
  • 1/2 large red pepper, sliced
  • 1/2 large green pepper, sliced
  • 1 large eggplant, cut into sticks
  • 2 large tomatoes, coarsely chopped
  • 2 zucchini, cut into long sticks
  • 2 stalks of celery chopped including leaves
  • 1/2 lb ground beef (use better quality)
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon red pepper flakes
  • Parmesan cheese for garnish
  • Parsley chopped for garnish

Use part of the olive oil to sauté the beef with the dry herbs. Set meat aside on a plate when almost cooked.  In the same pot add the balance of the olive oil and sauté the onions, celery and peppers for 2 minutes, add the balance of the veggies and cook just a few minutes, stirring occasionally. At this point you may need to add 1/4 cup of water but the veggies will release more of their own juices making more sauce. Add the ground beef and stir, cover and cook for 10 minutes.  Check the tenderness of the veggies, they should hold their shape but be tender.  This is the time to make adjustments to the seasoning, adding salt or pepper to taste.  Sprinkle with chopped parsley and a grating of Parmesan cheese.  Serve hot or at room temperature.

This tastes even better the next day.  You can serve over a baked potato or rice to make a more filling meal.

This recipe is from Sandy Hill who we met in South Miami years ago.  We have lost contact over the years but this recipe has lasted the test of time.  Of course I have made several additions to make it my own but the basic recipe is the same as when Sandy had Joe and I over for dinner back in the late 70’s.

Homemade Hot Pepper Flakes

Both Joe and I just love adding hot pepper flakes to our food. I buy it in a huge 12 oz container but go through it so fast that I decided to make my own. First I must give credit to John MacDonald who did this with his own hot peppers and gave me the idea to make my own, thanks J0hn!

The young man who delivers fresh fruits and veggies to our gate had these beautiful yellow hot peppers a few days ago.

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After washing them and removing the stems, I used the scissors to cut them up into smaller pieces. Don’t allow your fingers to touch these because it is very painful, I use plastic gloves or plastic baggies to keep my hands safe.

I put these on pizza trays and then into a preheated 275- 300 degree F oven for about 1 hour. Every 10 minutes I would toss them and move the pans around.

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The jar on the left is red pepper flakes I made about a month ago, the jar on the right is todays’ batch of yellow pepper flakes.

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Yummy! And as Jacques Pepin would say, FLAKE!