If you love simple pasta recipes that taste like they came from a cozy Italian kitchen, this simple Tuscan Pomodoro pasta recipe is one to keep on repeat. It’s made with a rich tomato sauce, olive oil, garlic, Tuscan seasoning, and tender pasta, then finished with a few Tuscan-inspired touches that make it feel comforting and extra special.

What Is Pomodoro Sauce

Pomodoro sauce is a simple Italian tomato sauce built around a short list of ingredients, usually tomatoes, olive oil, garlic, basil, and salt. The beauty of pomodoro is that it lets the tomatoes do most of the work, so the sauce tastes bright, smooth, and fresh rather than heavy or over-seasoned. It is often simmered just long enough to soften the tomatoes and blend the flavors, giving you a sauce that feels light, full of flavor, and perfect for a quick pasta dinner.

Pomodoro Sauce vs Puttanesca Sauce

Both sauces both start with tomatoes, but they go in very different directions. Pomodoro is all about simplicity and tomato-forward flavor, usually with garlic, olive oil, and basil as supporting ingredients. Puttanesca, on the other hand, is much bolder and brinier, thanks to additions like olives, capers, and anchovies. If pomodoro feels mellow and comforting, puttanesca tastes punchy, savory, and intense. That is why this Tuscan pomodoro pasta keeps things simple while still giving you room to play with olive-based variations if you like.

What Are Kalamata Olives

Kalamata olives are a specific variety of black olive traditionally associated with Greece. They are usually almond-shaped, deep purple to dark brown in color, and known for a rich, fruity, briny flavor. Kalamata olives are typically picked when fully ripe and are often harvested more carefully to avoid bruising their delicate skin. They are then cured to remove bitterness and usually packed in a brine that can include saltwater, vinegar, and sometimes olive oil or lemon for extra flavor.

The biggest difference between Kalamata olives and regular black olives is flavor. Kalamata olives are more robust, fruity, and briny, while regular black olives are milder, softer, and less assertive. Texture matters too, since Kalamatas tend to be meatier, whereas canned black olives are often smoother and more delicate. In a simple pomodoro recipe, regular black olives blend in more gently if you use them as an optional garnish, while Kalamatas stand out and bring a more Mediterranean-style flavor to the dish.

Green Olives to Substitute in This Pomodoro Sauce Recipe

Because this is a simple Tuscan pomodoro pasta, olives are optional rather than essential. But if you want to add a salty, briny accent and do not have Kalamata olives, green olives can work well. Castelvetrano-style green olives are a great choice if you want something buttery and mild. If you’re using more common green olives, add them sparingly, since their sharper briny bite can easily overpower the tomatoes.

Choosing the Best Canned Tomatoes for This Recipe

Since pomodoro sauce depends on only a few ingredients, the canned tomatoes you choose make a big difference. Look for whole peeled tomatoes with a short ingredient list and no unnecessary seasonings. Tomatoes that are naturally sweet, less watery, and not overly acidic will give you the best results. Whole peeled plum tomatoes are a great choice if you want control over the texture.

Look for San Marzano tomatoes.  They are prized for their sweeter, less acidic, meatier flavor.  They also have fewer seeds than many regular canned tomatoes. That means they often cook into a smoother, richer sauce with less simmering. Regular canned tomatoes can still work beautifully, especially if they are high quality, but they may taste sharper or need a little more time to reduce. For a recipe like this, where the tomato flavor is front and center, San Marzano tomatoes are a lovely choice if they fit your budget, but a good-quality regular plum tomato is still absolutely worth using.

The Secret to a Flavorful Tuscan Pomodoro Sauce

The secret to a flavorful Tuscan pomodoro sauce is restraint. Instead of piling in too many ingredients, focus on gently cooking the garlic in olive oil so it infuses the sauce with flavor, using tomatoes that taste naturally sweet and balanced, and finishing everything with a splash of pasta water for a silky texture. A homemade Tuscan spice blend can add a subtle layer of warmth, and a few chopped Kalamata olives can give the sauce an extra savory note without overwhelming its fresh tomato flavor.

Picking the Best Pasta for this Pomodoro Recipe

Pomodoro sauce works well with many different pasta shapes, so you can easily use what you have on hand. Long noodles like spaghetti, linguine, and bucatini are classic choices because the light tomato sauce coats them evenly without feeling too heavy. Short shapes like penne, rigatoni, and fusilli are also delicious if you want a heartier bite, since their ridges and curves catch the sauce nicely. If you prefer a more delicate pasta dish, angel hair can work too, though it is best with a slightly thinner sauce. In general, pomodoro pairs best with pasta shapes that let the fresh tomato flavor shine rather than overpowering it.

Gathering Your Ingredients

• 28 ounces canned whole, peeled tomatoes
• 2 tablespoons minced garlic
• 1/3 cup chopped, Kalamata, black olives
• 2 teaspoons Tuscan spice mix
• 1 teaspoon Italian seasoning
• Pinch crushed red pepper
• 12 ounces uncooked pasta

Cooking Instructions Made Easy

1. Cook pasta according to package directions omitting salt and fat.
2. While the pasta is cooking, preheat the broiler.
3. Remove the tomatoes from the can, reserve the sauce, and place the tomatoes on a baking sheet covered with aluminum foil coated with cooking spray. Broil the tomatoes 5 to 7 minutes or until they start to blacken on top. Turn the tomatoes over and cook an additional 5 to 7 minutes or until the tomatoes start to blacken again.
4. Remove them from the oven and allow the tomatoes to cool while you prepare the sauce.
5. Heat a large skillet coated with cooking spray. Sauté the garlic for 2 to 3 minutes or until fragrant.
6. Once the tomatoes have cooled enough to handle, chop the tomatoes and add them to the pan. I used my kitchen shears. Simmer for 3 to 5 minutes or until the juices from the tomatoes have evaporated. Pour the remaining juice from the canned tomatoes into the pan with the olives and simmer until the pasta is cooked.
7. Drain the pasta and add it to the pan. Fold the pasta into the tomato mixture and simmer until most of the liquid is absorbed. Garnish with Parmesan cheese and serve with garlic bread.

Tips for Perfecting Your Pasta Dish

For the best texture, cook your pasta just until slightly firm, because it will finish in the sauce. Do not skip the pasta water, since it helps the sauce cling to the noodles and creates that glossy, restaurant-style finish. Taste the sauce before adding anything sweet; good tomatoes often do not need sugar at all. And finally, keep the extras simple. A little Parmesan, fresh basil, and maybe a drizzle of olive oil are often all this kind of pasta needs to shine.

Serving Suggestions

One of my favorite ways to serve this Tuscan pomodoro pasta is with a few simple sides that make dinner feel a little more complete without taking attention away from the sauce. Warm garlic bread or a crusty loaf is perfect for soaking up every last bit of tomato sauce.  A buttery garlic bread is also great with this pasta recipe.  I like to serve mine with a crisp green salad with a light vinaigrette adds just the right amount of freshness. We always have romaine lettuce for a quick Caesar salad. 

If you want to make the meal a little heartier, roasted vegetables like zucchini, asparagus, or broccoli are always a good idea.  Since the hubs doesn’t feel satisfied with a meat free pasta recipe like this one, sometimes we and grilled chicken or Italian-style sausage to make it more filling. Of course, we also love setting out extra Parmesan to sprinkle on top before eating.

If you’d like to add a wine pairing, a medium-bodied Italian red like Chianti Classico or Barbera is a lovely match for pomodoro because the bright acidity of the wine complements the tomatoes beautifully. If you prefer white wine, look for something crisp and refreshing, such as Pinot Grigio or Vermentino, which can keep the meal feeling light and easy.

Yield: 4 servings

Tuscan Pomodoro

Cook Time: 20 minutes

Total Time: 20 minutes

Tuscan Pomodoro is all about slowing down and savoring the little things. Picture yourself enjoying rustic flavors under the open sky with friends and family.

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Ingredients

• 28 ounces canned whole, peeled tomatoes
• 2 tablespoons minced garlic
• 1/3 cup chopped, Kalamata, black olives
• 2 teaspoons Tuscan seasoning
• 1 teaspoon Italian seasoning
• Pinch crushed red pepper
• 12 ounces uncooked pasta

Instructions

1. Cook pasta according to package directions omitting salt and fat.
2. While the pasta is cooking, preheat the broiler.
3. Remove the tomatoes from the can, reserve the sauce, and place the tomatoes on a baking sheet covered with aluminum foil coated with cooking spray. Broil the tomatoes 5 to 7 minutes or until they start to blacken on top. Turn the tomatoes over and cook an additional 5 to 7 minutes or until the tomatoes start to blacken again.
4. Remove them from the oven and allow the tomatoes to cool while you prepare the sauce.
5. Heat a large skillet coated with cooking spray. Sauté the garlic for 2 to 3 minutes or until fragrant.
6. Once the tomatoes have cooled enough to handle, chop the tomatoes and add them to the pan. I used my kitchen shears. Simmer for 3 to 5 minutes or until the juices from the tomatoes have evaporated. Pour the remaining juice from the canned tomatoes into the pan with the olives and simmer until the pasta is cooked.
7. Drain the pasta and add it to the pan. Fold the pasta into the tomato mixture and simmer until most of the liquid is absorbed. Garnish with Parmesan cheese and serve with garlic bread.
   

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 213Total Fat 4gSaturated Fat 1gUnsaturated Fat 3gSodium 1060mgCarbohydrates 39gFiber 5gSugar 6gProtein 8g

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Celebrate Earth Day with a vibrant dish that honors both tradition and sustainability: vegetable pancit. Made with fresh, all-natural ingredients, this Filipino noodle recipe is not only delicious but also a mindful choice for your health and the environment. If you’re not a fan of rice noodles, you can try these Filipino pancit canton made with egg flour canton noodles. By focusing on whole vegetables and rice noodles, you can enjoy a meal that supports clean eating while paying tribute to our planet.

History of Earth Day

Earth Day, first celebrated on April 22, 1970, was created to raise awareness about environmental issues. It was meant to inspire people around the world to care for our planet. Today, it’s a global movement that encourages sustainable living and conscious choices.  It’s the perfect occasion to enjoy a wholesome, plant-powered dish like vegetable pancit.  Made with rice noodles which have minimal processing, it’s a recipe that checks the delicious box alongside the earth friendly box, too.

What is pancit?

Pancit (pronounced “pahn-sit”) is a beloved Filipino noodle dish that comes in countless regional variations. The word “pancit” simply means “noodles” in Filipino, and it represents a staple at family gatherings, celebrations, and everyday meals. While it’s often prepared with meat and seafood, a vegetable version is just as satisfying and bursting with flavor.

Pancit traces its roots to Chinese immigrants who brought noodle-making techniques to the Philippines centuries ago. Over time, Filipinos adapted the dish, adding local ingredients and flavors to create unique pancit recipes. Vegetable pancit honors this legacy while celebrating the bounty of fresh, natural produce.

How are rice noodles different than other noodles?

Rice noodles stand out from wheat-based noodles thanks to their light, chewy texture and mild flavor. They’re naturally gluten-free and absorb sauces and seasonings beautifully.  This makes them an excellent base for vegetable pancit. Unlike egg noodles or pasta, rice noodles require gentle handling and a quick soak or boil before stir-frying.

If you’d like to try something different in your vegetable pancit, there are plenty of alternatives to rice noodles. Wheat-based noodles like egg noodles or soba can add a heartier texture and richer flavor.  Glass noodles (made from mung beans) offer a translucent, chewy bite. For a gluten-free option, sweet potato noodles are gaining popularity for their unique taste and vibrant color. Each noodle type brings its own character to the dish, so feel free to experiment and find your favorite!

Importance of eating all natural foods

Choosing all natural foods isn’t just good for your health.  It’s also a way to support the planet. Natural ingredients are minimally processed and free from synthetic additives, preserving their nutrients and flavors. By filling your vegetable pancit with fresh, whole vegetables, you’re making a sustainable choice that’s good for you and the Earth.

To keep your footprint low, incorporate more legumes, nuts, and leafy greens to your diet.  Legumes have a low footprint but are high in protein.  Some nuts, like almonds and walnuts, are carbon negative. They absorb more carbon than they produce.  Veggies like kale, zucchini, spinach and broccoli require fewer pesticides but have a lot of nutrients. 

Another way to reduce your carbon footprint is to eat locally.  It supports local biodiversity and reduces fuel costs because local produce doesn’t have to travel far.  It also helps to eat the whole thing.  Don’t peel veggies.  Just give them a good scrub and wash.  If you want to peel potatoes for mashed potatoes then oven or air fry the skins for chips.  I also toast up my butternut squash seeds like pumpkin seeds.  If you are on the fence about eating squash skins, then try a small kitchen compost bin.

Selecting the Right Ingredients

For the best vegetable pancit, use a colorful mix of seasonal vegetables.  This recipe calls for carrots, cabbage, onions, green onions, and celery. Choose organic when possible, and don’t forget aromatics like garlic and ginger. You’ll also need rice noodles, low-sodium soy sauce, and a splash of lime juice for brightness.

Mastering the Cooking Techniques

The secret to perfect pancit lies in stir-frying your vegetables just until crisp-tender.  This preserves their texture and nutrients. Soak the rice noodles according to package instructions.  Next, add them to the pan.  And finally toss them gently with the vegetables and sauce until everything is well combined and heated through. Avoid overcooking to prevent mushy noodles.

Balancing Flavors and Seasonings

Pancit is all about harmony pairing salty, savory, tangy, and sweet in one recipe. Use low-sodium soy sauce or tamari for umami.  Add a touch of organic hoisin sauce for a smoky sweetness.  Finally a drizzle of lime juice rounds out all the flavors. Adjust seasoning to taste, and add freshly ground black pepper or chili flakes for a gentle kick if you like.

Tips for Serving and Storing

Presentation matters! Arrange your vegetable pancit on a large platter, garnished with fresh herbs like cilantro or green onions.  Place a few lemon wedges on the side for people to squeeze over their pancit. The vibrant colors of the vegetables should make this vegetable pancit as appealing to the eyes as it is to the palate.

You can serve vegetable pancit hot or at room temperature.  This makes it perfect for potlucks or picnics. Leftovers keep well in the fridge for up to three days.  Reheat gently in a pan with a splash of water to revive the noodles. Or sprinkle with some water and top with a lid and reheat in small bursts in the microwave.  Store in an airtight glass container for maximum freshness.

Enhancing the Dish for Earth Day

Make your Earth Day celebration extra special by sourcing your vegetables from local farmers’ markets, using organic and seasonal produce, and reducing food waste by incorporating vegetable scraps into homemade broths. Invite friends and family to share this nourishing, eco-friendly meal, and toast to a healthier planet one delicious bowl at a time!

What does this easy vegetable pancit taste like?

I wanted a whole plate of just this!! The flavors were fantastic, the noodles were perfect, and it was the best lunch ever!!  There’s carrot, zucchini, celery, Napa cabbage and some green onions. Granted, it’s not the easiest to toss a pancit with the vegetables but trust me; they’re all there. And so is the delicious flavor! Vegetable broth is mixed with soy sauce, hoisin sauce, sesame oil and spices. This gives the noodles so much flavor.

And since this goes on the plate quickly it is the best meat free meal to keep on hand.  You can easily grill some meat to slice and put on top if you’re not doing a Meatless Monday type thing.  It’s so versatile, you’re going to wonder how you lived without this deliciously quick dish.

Vegetable Pancit

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Vegetable pancit is all about balance and flavor, inspired by everyday wellness. Cook up this natural recipe and discover how easy it is to make veggies a regular part of your routine.

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Ingredients

• 8 ounces rice noodles
• 2 cups vegetable broth
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon sesame seed oil
• Pinch crushed red pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup thinly sliced onion
• 1/2 cup shredded carrots
• 1 cup thinly sliced celery
• 1 cup thinly sliced napa cabbage
• 1/2 cup thinly sliced green onions

Instructions

1. Place the rice noodles in a large bowl of warm water and allow to soften while you prep the other ingredients.
2. Combine next six ingredients (broth through red pepper) in a small mixing bowl. Set aside.
3. Preheat a large skillet over high heat and add the olive oil. Swirl the pan to coat and then add the garlic and ginger, stirring constantly, until fragrant. Add the onions, carrots, and celery to pan. Stirring frequently, stir-fry the vegetables until they begin to brown. Add the cabbage and green onions, stirring to combine.
4. At this point, the noodles should be soft. Drain the noodles (or if you’re like me, just grab them with your hands out of the bowl) and add them to the pan. Using tongs, toss the noodles with the vegetables to combine them before pouring the broth mixture over the noodle mixture.
5. Bring to a boil then reduce heat to a simmer. Continue to cook until almost all of the liquid has been absorbed keeping an eye on the noodles so they aren’t overcooked.
6. Toss the noodles again making sure to distribute the vegetables as evenly as possible throughout the noodles. (I know, it’s not easy.) Serve with Philippino pork, teriyaki steak, or hoisin chicken.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 180Total Fat 5gSaturated Fat 1gUnsaturated Fat 4gSodium 924mgCarbohydrates 31gFiber 4gSugar 7gProtein 5g

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If you’re looking to spice up your weekend brunch routine, chilaquiles hash is the answer. This mouthwatering dish combines the bold flavors of traditional Mexican chilaquiles with the hearty appeal of breakfast hash. It’s a smart, tasty way to use up stale or leftover ingredients, and perfect for impressing friends and family. Let’s dive into everything you need to know to create this irresistible recipe at home!

Chilaquiles is a tasty Mexican dish made from tortilla chips and spicy sauce. You can make homemade chips by slicing corn tortillas and baking or frying them. I added potatoes to turn chilaquiles into a hearty chilaquiles hash. The potatoes give the dish more texture and flavor. It’s a fun way to use leftovers for breakfast.

What are Chilaquiles?

Chilaquiles is a classic Mexican breakfast dish from Indigenous Mesoamericans.  It features fried or baked tortilla chips tossed in a spicy sauce. This sauce is either red or green salsa. Modern versions of the recipe top the tortilla mixture with eggs, cheese, and other garnishes.  Traditionally, chilaquiles are a clever method for giving new life to old tortillas.  It’s a flavorful way to start the day.

What is Breakfast Hash?

Breakfast hash is a beloved staple in American kitchens. It typically consists of diced potatoes cooked with onions and peppers.  Hash usually is made with a variety of proteins like sausage or bacon. Hash is all about hearty flavors and textures.  It’s a fantastic canvas for experimenting with ingredients you have on hand.

Corn Tortillas vs. Tortilla Chips

Corn tortillas are soft, pliable rounds made from masa harina.  Tortilla chips are crispy and crunchy corn tortillas that are fried or baked. The main difference is texture. Tortillas are soft and used for tacos and wraps.  Chips are perfect for dipping or as a base in dishes like chilaquiles and nachos.

Making Tortilla Chips from Corn Tortillas

Transforming corn tortillas into chips is simple! Cut stale tortillas into wedges.  Next, lightly brush them with oil.  Finally, bake or fry until golden and crispy. Homemade chips have a fresher taste. They are ideal for recipes that call for leftover tortillas.  They’re crispier and have a more defined corn flavor than store bought chips.

Other Breakfast Recipes Using Stale Ingredients

Don’t toss those leftovers! Stale bread becomes French toast or bread pudding.  day-old croissants can be made into breakfast sandwiches or overnight croissant breakfast casserole. Old potatoes or veggies are perfect for breakfast hash or quiche.  Finally, aging tortillas are best for chilaquiles or homemade chips.

Everyone has a recipe or even just a method of cooking like this be it a quiche, a breakfast scramble, or even a stir-fry. You’re standing there in front of the fridge trying to figure out what to make. You’re going through the inventory of recipes in your head trying to think of something to make.

Finally, you’re testing flavor pallets in your mind, “I could put this with that and then some of the other thing.” We’ve all been there, haven’t we?  You need to make something from what seems like nothing.  The best recipes were created this way.

The Basics of Chilaquiles Hash

Chilaquiles hash is a fusion dish.  It combines the crunchy, saucy goodness of chilaquiles with the savory potatoes of breakfast hash. It’s a fantastic way to use up stale tortillas, potatoes, and other odds and ends. The result is a satisfying brunch that’s hearty and bursting with flavor.

Choosing the Right Ingredients

Freshness matters, but so does creativity. Use stale tortilla chips and toss in cooked potatoes, veggies, or proteins you have on hand. If you don’t have chips, you can make some from stale corn tortillas.  Select a spicy salsa for bold flavor, and don’t forget cheese and eggs for richness. The more colorful the ingredients are, the more tempting your hash will look.

Start with the Veggies

Start by cooking the potatoes until they’re crispy on the outside and fork tender on the inside.  Then add the onions to the pan and sauté until they’re soft.  Stir in the beans, tomatoes, and spices then simmer for 15 to 20 minutes.

Putting it All Together

Add tortilla chips to the pan making sure they’re submerged in the sauce.  Use a large spoon to make some wells for eggs in the sauce.  Carefully crack eggs in the wells.  Let them cook until the yolks are cooked to your liking.  For a runny yolk, cook them for 3 to 4 minutes.  For a more cooked yolk cook them for 7 to 9 minutes.  Alternatively, you can serve the chilaquiles hash with fried eggs instead of poaching them in the sauce.

Serving and Enjoying Your Spicy Chilaquiles Hash

Serve your chilaquiles hash straight from the skillet for rustic charm. Sprinkle the pan with cheese before serving.  Garnish with sour cream, pickled onions, sliced avocado, or a squeeze of lime. Serve with some warmed corn tortillas or tortilla chips.  This dish goes will with agua fresca for the kids or try a michelada or blood mary for the grownups.

Chilaquiles are born out of necessity.  There’s always some sort of leftover tortillas.  Sometimes they’re chips or sometimes they’re just stale corn tortillas.  They can be covered in sauce or simmered in sauce.  The sauce can be red or green.  They can have eggs or not.  Cheese or not.  It’s really using what you have on hand to make a breakfast dish or a brunch dish.  Or maybe lunch or meat-free dinner.   

The addition of potatoes allows you to easily bulk up the recipe without shrinking your wallet.  They add another layer of flavor and texture that goes well with the chips, eggs, and vegetables.  So, check your fridge and pantry and see what type of chilaquiles you can make today.

Yield: 4

Chilaquiles Hash

Cook Time: 57 minutes

Total Time: 57 minutes

#MeatlessMonday Chilaquiles Hash is a delicious and hearty Latin American style of goulash or as Mom calls it, left over smorgasboard.

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Ingredients

• 8 whole corn tortillas, divided
• 1 cup thinly sliced onion
• 1 cups potatoes, peeled and diced
• 14 ounces canned pinto beans, rinsed and drained
• 4 ounces canned green chiles
• 14 ounces crushed tomatoes
• 1/4 cup chili powder
• 1 tablespoon onion powder
• 2 tablespoons ground cumin
• 1 teaspoon granulated garlic
• 4 whole eggs
• 4 ounces queso blanco

Instructions

1. Preheat oven to 400.
2. Cut 8 tortillas into quarters. Place on a baking sheet covered with aluminum foil coated with cooking spray. Bake at 400 for 10 to 15 minutes or until golden brown and crisp.
3. Heat a large skillet coated with cooking spray over medium-high heat. Add the potatoes and cook until crisp. Add the onions and sauté until they start to soften.
4. Add the beans, crushed tomatoes, chili powder, onion powder, cumin, and granulated garlic. Reduce heat and simmer 15 to 20 minutes.
5. Add the tortilla chips, pressing down to make sure they're submerged in the sauce.
6. Crack one egg into a shallow dish or custard cup. Using a spoon, make a well in the sauce and gently pour the egg into the space. Repeat with remaining eggs. Simmer until the eggs are cooked to your desire degree of doneness. 3 to 4 minutes or runny eggs or 7 to 9 for a more cooked egg yolk. Garnish with queso blanco and serve with additional, warmed tortillas.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 489Total Fat 16gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 8gCholesterol 206mgSodium 1099mgCarbohydrates 68gFiber 15gSugar 10gProtein 25g

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This recipe happened because I had leftover pasta. Not in the form of oops, I cooked too much. More in the form of I have a small amount in this box and it’s screwing up with my portion ratios.  So, I cooked it to finish the box and consequently have leftover pasta. 

Do you have leftover spaghetti in the fridge? Don’t let it go to waste! Mix it into a frittata for a fun twist that adds texture and substance. You can use plain or sauced pasta.  Just spread the leftovers into the bottom of the pan and then pour the egg custard on top.  It’s a delicious way to give new life to leftovers and cut down on food waste.  And an even better way of creating something comforting and memorable for your family.

What Is a Frittata?

A frittata is an Italian egg-based dish.  Italians used it as a way of creating a hearty meal from bits and pieces of ingredients they had leftover.  Like the pasta in this frittata.  Frittatas are like omelets or crustless quiches. 

Unlike an omelet, where you fold the egg over the filling, the eggs are poured over the filling making a custard of sorts.  The frittata is cooked slowly on the stove and then finished in the oven.  It’s a hearty dish that’s perfect for sharing.

What Is Ricotta Cheese?

Ricotta cheese is a soft, fresh Italian cheese made from the whey leftover during cheese-making. It has a mild, slightly sweet flavor and a creamy, fluffy texture. Ricotta is a staple in Italian cooking.  You can find it in both savory dishes like lasagna and stuffed shells and sweet dishes like cakes or cannoli. Its gentle taste and body make it a perfect ingredient for this pasta frittata.

Ricotta vs. Cottage Cheese vs. Mascarpone: How Do They Compare?

When it comes to creamy cheeses, ricotta, cottage cheese, and mascarpone each have their own unique qualities.  Ricotta is light, fluffy, and slightly grainy.  It blends smoothly into any recipe and doesn’t overpower the other ingredients.  Cottage cheese is sometimes used in place of ricotta, especially in lasagna.  It has more lumps and more liquid.  It’s also tangier in flavor.  I call it poor man’s ricotta.  Finally, mascarpone is richer and creamier with a buttery texture.  It’s mainly used in desserts like tiramisu.

Pasta Frittata has Creamy and Rich Textures

The secret to the Ricotta Pasta Frittata’s irresistible appeal is the combination of eggs and ricotta. Ricotta melts into the eggs.  This creates a custardy, tender texture that’s both creamy and satisfying. This creaminess combined with the sweetness of the leek and onion confit that makes you want to come back for seconds. The pasta woven throughout the eggs adds body and a delightful chew.  It’s a fun and delicious way to turn leftover spaghetti into something truly special.

Versatile and Easy to Customize

One of the best things about any frittata recipe is how easily you can make it your own. Swap out the mozzarella for parmesan or even try asiago for a sharper taste.  Toss in leftover cooked veggies like bell peppers or mushrooms.  Or sprinkle in that last bit of spinach. 

Try adding additional proteins like diced ham, bacon, or smoked salmon. Prefer a spicy kick? Sprinkle in red pepper flakes or chopped jalapeños. The possibilities are endless, so use what you have and tailor it to your tastes.  Frittatas truly are a great way to take whatever you have on hand and turn it into something amazing.

Perfect for Any Meal of the Day

Frittata like this Ricotta Pasta Frittata makes any meal of the day special.  Obviously, it’s perfect for breakfast of brunch.  You can even take it to work and heat and eat there.  You can easily prepare everything ahead of time for brunch.

They also make a deliciously light lunch, or dinner. Pair this pasta frittata with a salad for a satisfying lunch or dinner. Some crusty bread would round out the meal.  And it’s just as delicious hot or at room temperature, making it ideal for gatherings, meal prep, or a quick bite whenever hunger strikes.

Ingredients to make this Ricotta Pasta Frittata

Pantry ingredients – shallots, garlic, garlic salt, black pepper

Refrigerator ingredients – leeks, cooked pasta, mozzarella, eggs (or egg substitute), half and half, ricotta cheese

Simple Instructions to make this Frittata Recipe

Make the confit by sautéing the shallots and the leeks over medium heat until they begin to soften or around 4 to 5 minutes.  Reduce the heat to medium-low and continue to cook them for 5 to 10 minutes, stirring occasionally, until the vegetables are very tender.

Preheat your oven to 400 F.  Spread the leftover pasta in the bottom of a pie pan coated with cooking spray.  Spread the vegetables on top and sprinkle with half of the mozzarella cheese. 

Whisk the eggs (or egg substitute) with the cream and spices. Stir in 1/4 cup of the ricotta cheese.  Pour the custard mixture over the pasta and dot with the remaining ricotta.  Bake the frittata at 400 F for 30 to 40 minutes or until the center no longer jiggles.  Sprinkle with the remaining mozzarella and cook until the cheese melts.  Allow the frittata to cool in the pan 10 minutes before slicing and serving.

There’s not a lot of salt and lot of herbs in this recipe. I wanted the flavor of the leek and shallot confit to shine. It was delicious and added this amazingly sweet flavor to the creaminess of the mozzarella and the ricotta. Then there’s a hint of some garlic and some thyme. For me, thyme and leeks are like bacon and eggs. Mmmm bacon.  That would be good, too.

I’ve marked this recipe as easy. Yes, it seems like a lot, but it’s a lot of set it and forget type of steps. Honestly. The confit can cook on medium-low to almost low for a good 5 to 10 minutes without really stirring it.

Then once that’s done you assemble and bake. Another set it and forget it moment. Just check it after 30 depending on your oven. You don’t want the edges to get too brown but want the custard in the center to set. Give the pan the shake test. If there’s wiggle in the middle, then let it continue cooking. While it’s cooking you can whip up some garlic bread and toss it in to heat up with the frittata.

Yield: 6 servings

Ricotta Pasta Frittata

Cook Time: 40 minutes

Total Time: 40 minutes

Left over pasta is covered with a leek and shallot confit, egg substitute, and mozzarella cheese. Then it's topped with ricotta cheese and baked until deliciously golden. Ricotta Pasta Frittata is a quick and tasty #meatfree meal.

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Ingredients

• 1/2 cup thinly sliced shallots
• 1 cup thinly sliced leeks, rinsed and drained
• 2 cups cooked pasta
• 1 cup fat free mozzarella
• 2 cups egg substitute
• 1/2 cup fat free half and half
• 2 teaspoons minced garlic
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic salt
• 1/2 teaspoon black pepper
• 2/3 cup part-skim ricotta cheese

Instructions

1. Heat a large skillet coated with cooking spray over medium heat. Add the shallots and sauté until they begin to soften. Add the leeks and sauté 2 to 3 minutes. Reduce heat to medium-low and simmer, stirring occasionally, for 5 to 10 minutes or until the vegetables are soft.
2. Preheat the oven to 400.
3. Place the cooked pasta in the bottom of a pie place coated with cooking spray. Spread the confit on top and top with half of the mozzarella cheese. Set aside.
4. Stirring with a whisk, combine the egg substitute with the next five ingredients (half and half through black pepper). Add 1/4 cup of the ricotta cheese and continue to whisk until the ricotta is incorporated.
5. Pour the egg mixture over the pasta and bake at 400 for 30 to 40 minutes, or until the center is set the edges are slightly brown.
6. Allow to rest 5 minutes before slicing and serving with garlic bread.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 315Total Fat 3gSaturated Fat 2gUnsaturated Fat 2gCholesterol 17mgSodium 668mgCarbohydrates 40gFiber 4gSugar 6gProtein 31g

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I have been enjoying meat free meals.  They’re allowing me to think outside the box and create meatless meals from the meat versions. Take this recipe, for example.  I was wandering around on Pinterest and saw a recipe for Beef Bourguignon.  That got me thinking about how to make this meatless.  For me, mushrooms are hearty and make a great vegetarian meatless meal.  But I didn’t want mushrooms alone.  We needed some added protein and heartiness.  Enter the lentils.  Et voila. Mushroom lentil bourguignon was born!

A word about the wine for this recipe.  My regular grocery store didn’t have burgundy wine. I stopped at another store and had no luck there either.  So, I wound up buying a cabernet sauvignon, instead. It was rather tasty and inexpensive. Don’t feel you have to purchase expensive wine to make this meal. Just make sure it’s a wine you will drink. That’s the key. If you won’t drink it, then why cook with it?

What Is French Gastronomy Day?

I am celebrating French Gastronomy Day today.  Known as “Fête de la Gastronomie” it was established in 2011 to showcase the diversity and excellence of French cuisine. This day is meant to unite chefs, restaurants, and food enthusiasts for nationwide events, tastings, and workshops. The day highlights the cultural significance of cuisine like creme caramel in French society.  It also highlights their appreciation for local ingredients like potatoes in French fondant potatoes, classic recipes lik escargots, and the communal spirit of dining like these beignets.

What Is Bourguignon?

Bourguignon is a classic French stew that hails from the Burgundy region. This dish is traditionally made with beef braised in red wine, aromatic vegetables, mushrooms, and herbs.  Bourguignon is celebrated for its deep, complex flavors and comforting heartiness.

Over time, creative cooks have adapted the dish to their local ingredients.  Some have swapped out the beef with other meats like chicken, lamb, rabbit, or pork.  Or go meat free using hearty vegetables like mushrooms, carrots, and eggplants.  And of course, adding plant based proteins like lentils and white beans

What Are Lentils and How Many Types Are There?

Lentils are tiny, lens-shaped legumes prized for their earthy flavor, nutritional value, and versatility. All beans are legumes, but not all legumes are beans.  To be a legume, the fruit of the plant must grow in a pod.  Peas and peanuts are legumes. 

There are several different kinds of lentils each having their own unique characteristics.  Green lentils have a firm texture and peppery taste.  They’re also called French or Puy lentils, they are idea for salads and stews because of their texture.  Brown lentils have a milder flavor and are perfect for soups and stews.  Red lentils are small, soft, and sweet.  They cook quickly and go well in purees and curries.  Finally, black lentils are small with a robust flavor.  They hold their shape well and are perfect for salads.

Best Wines for This Bourguignon Recipe

Wine is the soul of bourguignon.  For a classic touch, opt for Burgundy reds such as Pinot Noir. Their elegant tannins and subtle fruit notes marry perfectly with earthy mushrooms. Other excellent choices include Merlot or Côtes du Rhône, which bring roundness and gentle spice.

If you can’t find Burgundy wine, then try a cabernet sauvignon like I did.  Or try something different like a shiraz or a malbec.  Then there’s the lighter zinfandel wine for a completely different flavor profile.  Whatever wine you select, just make sure it’s a wine you’d happily drink because quality matters! 

Choosing Perfect Mushrooms and Lentils

When selecting mushrooms, look for varieties that offer robust flavor and hold up to slow cooking. Cremini, portobello, and shiitake are excellent options, delivering umami and meaty texture.  You can also try oyster mushrooms, king trumpet, or chanterelles for a different flavor and texture.

For lentils, green lentils work well.  They’re sturdy and won’t turn mushy. I used brown lentils in my bourguignon, and they held up well.  If you don’t want lentils then try a white kidney bean or cannellini beans.  You can also try a split pea or chickpea for your bourguignon recipe. 

Ingredients to make Mushroom Lentil Bourguignon

Yes, there’s quite a few ingredients, but there is nothing fancy our difficult to find.  Everything can be purchased from your regular grocery store.

Pantry ingredients – dried brown lentils, garlic, onion, burgundy wine, vegetable broth, cornstarch, tomato paste, water, egg noodles (for serving)

Refrigerator ingredients – shiitake mushrooms, portobello mushrooms, cremini mushrooms, frozen pearl onions, parsley

Mastering the Flavorful Broth

A great bourguignon is all about layering flavors for the broth. Start by sautéing onions, garlic, and carrots until golden.  Then sauté the mushrooms until they’re nicely browned.  Stir in the tomato paste and let it cook for 1 or 2 minutes then deglaze the pan with wine to release savory bits. Simmer slowly, tasting and adjusting seasoning as it reduces.

When the wine has reduced, stir in the lentils and the broth.  Cover and simmer until the lentils are tender, which took about 40 minutes for the lentils I used.  Different lentils may have different cooking times so check the package for suggested cooking times and adjust your recipe accordingly. 

When the lentils are cooked, stir in the thawed pearl onions.  Make a slurry with the water and the cornstarch and stir it into the pan.  Simmer until the onions are heated through and the sauce thickens.  I served mine over egg noodles, but feel free to serve yours over rice, mashed potatoes, or just in a bowl with a spoon.  Make sure to garnish with the chopped parsley for color before serving.

What does this mushroom lentil bourguignon taste like?

It is comfort in a bowl, that is for sure.  The mushrooms really do provide that umami richness you want from the stew.  The carrots and onions round the flavor with their sweetness and texture.  The wine and broth simmer down to a rich broth that is packed with flavor.  Then there’s the lentils.  They cooked perfectly and had great texture.  They absorbed all the flavors in the broth making them irresistible.

I made this bourguignon recipe on a weeknight and it was manageable.  But when I make this again, I will prep the veggies ahead of time.  Most of the cooking is hands off with just a little sautéing at the beginning of the recipe.  Which means you can make this mushroom and lentil recipe on a busy weeknight.  The breaks between cooking allow you to spend time with your family and help the kids with their homework.  And, not to worry, this reheats beautifully for lunch the next day.

Yield: 4

Mushroom Lentil Bourguignon

Cook Time: 1 hour

Total Time: 1 hour

Switch up your usual meat-based dishes and try Mushroom Lentil Bourguignon for a delicious twist. The earthy flavors of mushrooms and lentils will have you coming back for seconds.

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5.0 Stars (1 Review)

Ingredients

• 1 cup dried lentils
• 3 cloves garlic, minced
• 1 cup diced onion
• 1 cup diced carrot
• 1 cup sliced shiitake mushrooms
• 3 cups sliced Portobello mushrooms
• 2 cups sliced cremini mushrooms
• 1 cup burgundy wine or other full bodied red
• 3 cups fat free vegetable broth
• 2 tablespoons cornstarch
• 1/2 cup water
• 2 tablespoons tomato paste
• 2 cups pearl onions, thawed
• 8 ounces egg noodles, cooked
• 1/2 cup chopped parsley

Instructions

1. Soak the lentils overnight in water to cover. Drain and set aside.
2. Heat a Dutch oven over medium-high heat. Add the garlic and sauté 1 minute. Add the onions and carrots and cook until the onions are tender. Add the mushrooms and cook until they release their juices. Stir in the tomato paste and cook for 1 minute before pouring in the wine. Simmer until the wine is reduced by half.
3. Add the lentils and the stock, bring to a boil, cover, and simmer until the lentils are tender, about 40 minutes.
4. Combine the cornstarch with the water. Add to the broth, stirring well to combine. Add the pearl onions. Bring to a boil and simmer until thickened; about 5 to 10 minutes.
5. Divide the noodles evenly between 4 plates. Top with 2 cups of bourguignon and sprinkle with parsley. Serve with crusty bread.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 433Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 101mgCarbohydrates 79gFiber 18gSugar 18gProtein 19g

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When I was a kid, I did not like chickpeas.  I don’t know what it was about them, but I didn’t like them.  I would fish them off my salad plate and give them to Dad who loved them.  This went on for years until I worked near a Perfect Pita.  And I found their red pepper hummus.  That changed my life.  It was so creamy and delicious.  And ever since then, I’ve enjoyed eating chickpeas and hummus.

What Are Chickpeas?

Chickpeas, also known as garbanzo beans, are a type of legume that has been cultivated for thousands of years. They are small, round, and beige in color.  They boast a nutty flavor and a firm texture. Chickpeas are rich in protein and fiber.  They are filled with essential vitamins and minerals.  This makes them a staple in many vegetarian and vegan diets. They are used in a variety of dishes across different cuisines, from hummus to soups and salads.

You can find this delicious legume marked as either chickpeas or garbanzo beans.  They are the same thing.  However, the term “chickpea” is derived from the Latin word “cicer,” which is the legume family.  And “garbanzo” comes from the Spanish language.

Best Ways to Cook Chickpeas

There are several methods to cook chickpeas, making them a versatile ingredient in the kitchen.  First, you can cook them on the stove.  This typically requires presoaking the beans at least 8 hours in a bowl of water.  However, there are quick soak methods where you bring a pot of beans and water to a boil, turn the heat off, and let the beans sit for an hour before you replace the water and cook the beans.

I cooked mine in my pressure cooker.  There is a soak and no soak method of cooking beans.  The difference between them is the cooking time.  Presoaked beans take about 15 to 20 minutes to cook while beans not soaked take about 40 to 45 minutes to cook.  I opted for the latter because they’re cheaper and taste better. 

If you buy canned chickpeas it’s about 1 1/2 cups of cooked beans at around a dollar a can.  For about 2 dollars you can get a pound of dried chickpeas which makes about 6 to 5 cups of chickpeas.  Of course, you don’t have to make the whole bag at one time.  And cooking them at home means you can control the flavors and salt.

You can roast cooked chickpeas.  They are the crunchiest, protein packed snack you can imagine.  If you’re like me and crave crunchy snacks after lunch, then try some roasted chickpeas.  I rub them to remove as many skins as I can and then put them in a 400 F oven to roast for 15 minutes.  Then I toss them with oil and spices and roast them for another 15 minutes.  They get a good stir and I cook them at 10 minutes intervals until they’re lightly crunchy.  The super crunch factor happens after they’re cooled.  If you have the time cool them in the pan otherwise let them cool in the pan for a super crunchy and healthy snack.

History of the Curried Salad Sandwich

Curried salads stem from the Coronation Chicken served to Queen Elizabeth II in 1953.  It consisted of curry-spiced chicken served cold.  Constance Spry and Rosemary Hume have been credited with creating the dish to serve at a royal luncheon.  Since then, the popularity of this cold chicken salad has continued to grow.  Curried dishes started gaining more and more popularity in the 80s and so did the curried salad sandwich.

Curried chickpea salad sandwiches started to gain popularity as people began to explore meat-free options and seek nutritious yet flavorful meals. The versatility of the protein packed chickpeas paired with curry spices creates a satisfying and refreshing dish, perfect for any meal.  Topped with some omega-3 rich avocado makes this sandwich even more hearty and healthy.

Ingredients to make curried chickpea salad

Pantry ingredients – chickpeas, golden raisins, curry powder, ground cumin, turmeric, celery seed

Refrigerate ingredients – celery, bell pepper, green onions, radish, parsley, mayonnaise, Greek yogurt, lemon juice, Dijon mustard

Instructions to make this curried salad

I started with a half cup of chickpeas in a mixing bowl and mashed them a couple of times.  Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.  This gives you different layers of textures with the beans.  Some will be more mashed then others making some parts creamy and others chunky.  Stir in the vegetables, parsley, golden raisins, and chopped pecans.  Set the bean mixture aside and grab another bowl for the dressing.

Combine the mayonnaise with the remaining ingredients. Stir with a whisk until it’s thoroughly combined.  Pour the dressing over the chickpea mixture and stir until combined.  Season with salt and pepper to taste.  I added some garlic salt to mine because we love garlic salt.

Building the perfect chickpea sandwich

I started with a hearty sliced sourdough bread.  I found a new bread at the grocery and I thought it would be perfect for this recipe.  And I was right!  Next, add a layer of some nice greens.  That could be romaine, butter, or even arugula.  All would be a great base for this sandwich.  Thinly sliced tomatoes come next. If you want some thinly sliced onions they would be good, too.  Yes, there’s green onions in the salad, but some red would be good, too. 

A hearty portion of the chickpea salad goes on top of the tomatoes.  Make sure to spread it out gently and not to get too close to the edge.  When you press the sandwich down before slicing you don’t want anything to come out.  I topped mine with some sliced avocado for more hearty goodness. 

Customizing your chickpea salad recipe

I always change up recipes to match our flavor palates.  Please, feel free to get creative with your curried chickpea salad sandwich.  For added kick try adding some finely diced jalapeno to your mix.  Or a dash of cayenne for some heat.  I put in some golden raisins and pecans. You can try sultanas and some cashews.  Stir some tahini into your dressing mixture for added flavor and creaminess.  Just go crazy and take this recipe and build on it to make something your friends and family will really love.

What does this curried chickpea salad sandwich taste like?

The chickpeas are super creamy and delicious.  I cooked mine with a little bay leaf, so they had some earthy flavor to them already.  Then there’s all the crunch from the veggies in there!  The celery, radishes, and bell pepper.  Oh, and the chopped pecans!  There’s a hint of sweetness from the bell peppers and the golden raisins.

Then there’s the dressing!  It’s creamy with a combination of mayonnaise and Greek yogurt.  There’s a little tang from the lemon juice.  It adds brightness as well as some liquid to the thick mayo and yogurt. 

The flavor of curry is bright and earthy.  It’s elevated with additional cumin and turmeric.  And celery seed.  I have no idea why, but every salad I put celery seed in it.  It’s my secret ingredient for mac salad, potato salad, cole slaw, etc.  Try it.  It adds a delicious “what is that?” flavor to salads.

Yield: 8

Curried Chickpea Salad Sandwich

Cook Time: 10 minutes

Total Time: 10 minutes

Take your culinary skills to the next level with a curried chickpea salad sandwich that will impress even the pickiest eaters. Perfect for brunch or lunch!

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Ingredients

• 1 1/2 cups cooked chickpeas
• 1/2 cup diced celery
• 1/2 cup diced red bell pepper
• 1/2 cup diced radishes
• 1/3 cup sliced green onions
• 1 tablespoons chopped fresh parsley
• 1/4 cup golden raisins
• 1/2 cup mayonnaise
• 1/2 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 teaspoons curry powder
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon turmeric
• 1/4 teaspoon ground cumin
• 1/4 teaspoon celery seed

Instructions

1. Place a half cup of chickpeas in a mixing bowl and mashed them a couple of times. Then I added another half cup, mashed those, and then added the last half cup and just mashed those a couple of times.
2. Stir in the vegetables, parsley, golden raisins, and chopped pecans. Set the bean mixture aside and grab another bowl for the dressing.
3. Combine the mayonnaise with the remaining ingredients and stir with a whisk until it’s thoroughly combined. Pour the dressing over the chickpea mixture and stir until combined. Season with salt and pepper to taste. Refrigerate until you're ready to make the sandwiches.
4. Start with a hearty sliced sourdough bread. Layer some greens on the bottom, then thin slices of tomatoes on top. Spread some curried chickpea salad on the tomatoes. Top with thinly sliced avocado and other toppings of choice before serving.

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The post Curried Chickpea Salad Sandwich appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

April 25 is National Zucchini Bread Day.  There’s not much written about the history of this food holiday.  But it’s definitely worth celebrating because zucchini is one of the most fertile vegetables.  I start seeing bumper crops of zucchini in stores in April.  When I see the smaller zucchini that are about an inch thick that’s what I snatch them up to eat.  To me those are the sweetest and most delicious zucchini for Cajun zucchini fritters.

Now growing up I wasn’t a fan of squash.  Any squash.  Of course, that has changed.  I’m still not a huge fan of yellow squash, but if you peel summer squash or zucchini, I’m more inclined to enjoy them more.  For some reason, the peel is bitter and has an unpleasant flavor to me.  Of course, I’m sure that’s where most of the vitamins and minerals are, but It’s just not appealing to me.  No pun intended.  But you can’t peel them if you’re making bread and butter pickles with them.

What is the history of zucchini bread?

Zucchini bread has its roots in American cooking.  It became popular in the mid-20th century when home gardeners began growing zucchini in abundance. They found that the zucchini added extra moisture to the quick bread recipe.  Over time, zucchini bread has evolved into a beloved staple.  It’s celebrated for its combination of healthy vegetables with delicious baked goods.  There are so many different variations.  I like the ones with nuts like this pecan zucchini bread.

Why ARE zucchini so Fertile?

You see tons of them popping up at the farmers market and they seem to overrun the tables in the summer month.  Zucchini plants are known for their high yield. One of the reason is due to their flowering pattern.  It includes both male and female flowers on the same plant making pollination easy between flowers.  This can lead to abundant fruit production. Additionally, zucchini plants thrive in warm weather allowing them to produce fruit quickly.  These reasons lead to an overflow of zucchini during the growing season.  A great way to use some up is to make this crustless zucchini and cheese pie.

Eating Zucchini Squash Blossoms

Now, if you have an overabundance of blossoms and don’t want them all to turn into vegetables, then try eating the blossoms.  They are a delicate and scrumptious treat. These edible flowers have a subtle zucchini flavor and care often stuffed, battered, and fried. Incorporating these blossoms into your cooking not only reduces waste but also introduces a gourmet element to your culinary creations.

Converting Zucchini Bread Batter into Waffles

Transforming zucchini bread batter into waffles is a simple and ingenious way to elevate your breakfast experience. The batter used to make moist loaves can easily be adjusted just slightly before scooping into a waffle iron.  

To make these zucchini bread waffles, I combined the egg yolks with the rest of the wet ingredients.  Then I whipped the whites into stiff peaks and folded them into the batter before scooping into the waffle iron.  This makes the waffles light and airy in the inside and crispy on the outside.  This method captures the essence of zucchini bread while adding a delightful crunch.

Ingredients for Zucchini Bread Waffles

Pantry ingredients – flour, baking powder, salt, brown sugar, ground cinnamon, ground ginger, ground cloves

Refrigerator ingredients – zucchini, eggs, buttermilk, butter

Instructions for these Zucchini Bread Waffles

First, preheat your waffle iron so it’s ready when you are.  Then separate the eggs and beat the yolks with the buttermilk, brown sugar, and vanilla extract.  Stir in the zucchini and set the mixture aside while you prepare the dry ingredients.

Combine the flour with the baking powder, salt, and ground spices.  Stir with a whisk to aerate, break up any lumps in the flour, and combine the ingredients thoroughly.  Add the flour mixture to the zucchini mixture and stir until just combined.  You can leave a few clumps of flour because you’re going to let the mixture sit for 5 minutes.  Finally, fold in the whipped egg whites.  Scoop into your waffle iron and cook according to the waffle iron instructions. 

Tips for Making the Best Zucchini Bread Waffles

First and foremost, you want to grate the zucchini on the fine side of the grater.  After grating it, you need to squeeze out the excess moisture from the grated zucchini to prevent soggy waffles.  My zucchini was about 2 inches thick and 9 inches long.  The amount of shredded zucchini looked like it was way more than 1 cup, but after squeezing out about a quarter to a third of a cup of juice, it came to exactly 1 cup of shredded zucchini.

Make sure you don’t overmix the batter.  I follow the Alton Brown rule.  If you see some bits of flour it’s fine.  Because letting the batter rest will allow those bits of flour to moisten.  And then folding in the whipped egg whites allows the rest of the flour to mix in and provides an airy batter to keep the waffles deliciously tender. 

Creative Toppings to Elevate Your Waffle Game

Of course, there’s berries.  They add great flavor, texture, and color to these waffles.  But there’s also mango and pineapple that would also be great toppings for these zucchini waffles.  Or nuts like some chopped walnuts, pecans, or toasted almonds.  You can also spread them with some nut butter!  Almond butter, peanut butter, sunflower butter are all great spreads for these waffles.

If you’re looking to add some protein, try Greek yogurt.  It can add a tangy, protein-packed topping.  Another protein packed topping is cottage cheese.  I know, it sounds weird for some, but I grew up with cottage cheese and canned pears or peaches.  So, the sweet flavor of the waffles with the savory flavor of the cottage cheese is a great combination.

Of course, there’s syrups.  Maple is a classic choice.  But what about salted caramel syrup or even a fruit flavored syrup?  Those would be delicious, too.  A simple drizzle of honey would be delightful.  Especially if you’ve topped them with some chopped nuts.

However you top them, these zucchini bread waffles are delicious.  They are light and crispy with warming spices throughout.  You can see the flecks of the nutritious zucchini.  Since they’re finely shredded and peeled you don’t see more than a fleck of green here and there which is great for kids!  You can easily sneak some veg in their waffles without them knowing.

Yield: 5

Zucchini Bread Waffles

Cook Time: 25 minutes

Total Time: 25 minutes

Ditch the boring old breakfast routine and try something new with zucchini bread waffles! Perfectly crispy on the outside, soft and flavorful on the inside.

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Ingredients

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground cloves1/2 cup brown sugar
• 2 whole eggs separated
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 4 tablespoons melted butter

Instructions

1. First, preheat your waffle iron so it’s ready when you are.
2. Separate the eggs and beat the yolks with the buttermilk, brown sugar, and vanilla extract. Stir in the zucchini and set the mixture aside while you prepare the dry ingredients.
3. Combine the flour with the baking powder, salt, and ground spices. Stir with a whisk to aerate, break up any lumps in the flour, and combine the ingredients thoroughly.
4. Add the flour mixture to the zucchini mixture and stir until just combined. You can leave a few clumps of flour. Let the mixture sit for 5 minutes. Fold in the whipped egg whites.
5. Scoop into your waffle iron and cook according to the waffle iron instructions.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 554Total Fat 12gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 4gCholesterol 101mgSodium 738mgCarbohydrates 105gFiber 2gSugar 74gProtein 9g

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I have this recipe for Hungarian Portobello Goulash. It’s delicious, by the way, but not what this post is about. This post is about this Portobello Stroganoff. You see, Mom seems to have mixed the two in her brain and she was forever looking for the Portobello Stroganoff recipe, which hasn’t existed yet. I searched my posts and couldn’t find one either. So, I wandered Pinterest to find one for her. She wrote back saying it wasn’t stroganoff but goulash that I had posted. Mystery solved.

But that actually brought up another question, “Why haven’t I made Portobello Stroganoff?” Why wasn’t there a recipe on the blog already? It seems simple to me that it would be the perfect meat main dish to make meat free.  Come to think of it, I don’t have a beef stroganoff on the blog.  I do have a chicken stroganoff and a Tex-Mex beef stroganoff, but not traditional beef.  I should fix that.

What is stroganoff?

The origins of this classic comfort food date back to 19th-century Tsarist Russia.  It was originally made with sautéed beef in a mustard and sour cream sauce. Some have indicated that it’s from the French chefs cooking for the Stroganov family, but more research shows that it’s based off of some older Russian dishes. 

The recipe stroganoff is based on is a combination of beef cubes rubbed with salt, pepper, and allspice sautéed in butter.  A simple sauce made with a roux, prepared mustard, and broth is finished with a touch of sour cream rounding out the whole dish.  No onions, mushrooms, or alcohol.  Some versions include onions and tomato sauce served with a side of crisp potato straws, which I assume are like French fries. 

The popularity of the dish grew from the start of World War II where it was served in hotels and restaurants in China.  Russian and Chinese immigrants as well as US service man stationed in China took this dish home and interpreted it to include ingredients readily available and adding favorite flavors from their cuisines.  As with all popular dishes, mass marketing in the US created a dehydrated beef stroganoff mix that you could mix with cooked beef and sour cream for a quick and easy dinner.

What are portobello mushrooms?

Portobello mushrooms, also known as portobellini, are mature cremini mushrooms that have been allowed to grow larger and develop a deeper flavor. Which I find interesting because cremini mushrooms are often labelled as baby belllos or portobellos.  Portobellos, creminis, and white buttons are pretty much all the same mushroom just at different stages of maturity.

Portobellos are known for their meaty texture and earthy taste.  This makes them a popular choice for vegetarian dishes like this stroganoff. These mushrooms have a distinctive dark brown cap that can grow up to six inches in diameter, providing a hearty and filling alternative to meat in recipes.  Some of the larger mushrooms are a great alternative to a burger.

Can you substitute other mushrooms in this recipe?

While portobello mushrooms offer an earthy flavor and meaty texture that works well in stroganoff, you can also experiment with other varieties.  A shiitake would be delicious and provide a different texture to your stroganoff.  It’s a heartier mushroom that can stand up to this stroganoff recipe.  Oyster mushrooms or even king trumpets would work well to replace portobellos.  Oysters will have a lighter flavor and king trumpets will have a firmer texture.

Ingredients you’ll need for this stroganoff recipe

• Produce – onions, garlic, mushrooms
• Pantry – white wine, vegetable broth, cornstarch, black pepper, garlic salt, egg noodles
• Fridge – butter, sour cream

Instructions to make portobello stroganoff

Start with boiling a pot of water for the noodles.  While that’s coming to a boil, heat a large nonstick skillet over medium-high heat.  Add some oil or butter to the pan and swirl to coat before adding in the onions and garlic to sauté for 2 to 3 minutes.  Then stir in the mushrooms and cook for 7 to 10 minutes or until they’ve softened and begin to brown.

Once the mushrooms are caramelized, add the wine to the pan to deglaze it and remove any cooked bits from the bottom of the pan.  The fond as they call it.  Combine the broth with the cornstarch and stir it into the mushroom mixture. 

Simmer for 5 to 10 minutes or until the sauce is thick.  Thicker than you think it should be.  Remove the pan from the heat and stir in the sour cream.  When the noodles are finished cooking, stir in the butter, garlic salt, and black pepper.  Serve the portobello stroganoff with the noodles.

Tips for the perfect portobello stroganoff

First, make sure your pan is medium-high heat and stir the onions and garlic constantly so the garlic doesn’t burn.  Burned garlic is never fun and just tastes bitter.  For the best results, be sure to sauté the mushrooms until they are golden brown and caramelized.  If there are any juices that come out of the mushrooms, make sure that it evaporates to get a good caramelization on the mushrooms.  This will enhance the flavor of the stroganoff and create a rich base for your sauce.

Try experimenting with different herbs and spices to tailor the dish to your taste preferences.  Don’t be afraid to get creative with your ingredients.  If you want something with protein, try stirring in some lentils or chickpeas. Even try adding in some tempeh or tofu.  Finally, try spicing things up with some crushed red pepper.

Just look at that plate of portobello mushroom goodness!  I love how you can take almost any meat and replace it with portobellos or other mushrooms. They’re so hearty and meaty! There are recipes out there to cook mushrooms so they have the texture of bacon. I’m seriously up for that challenge!! I’ve roasted them so they’re almost completely dry, but that was an accident.  I forgot they were in the oven.  It was almost like mushroom jerky.

I know, it doesn’t look like stroganoff. It did once I added the sour cream, but the mushrooms just kept making it darker. I don’t know if was the gills in the mushrooms not being removed or what, but it DID taste like stroganoff. Since the hubs isn’t a huge fan of sour cream I didn’t add as much as I wanted to.  I added enough to have that creamy tang in there. If you want it lighter, just add more sour cream.

Yield: 4 servings

Portobello Stroganoff

Cook Time: 30 minutes

Total Time: 30 minutes

Portobello Stroganoff is hearty, delicious, and a comforting #meatfree version of the traditional stroganoff. It will have you saying "mmm" with every bite.

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Ingredients

• 1 1/2 cups chopped onion
• 1 1/2 tablespoons minced garlic
• 6 cups chopped portbello mushrooms
• 1/4 white wine
• 2 cups low fat vegetable broth
• 3 tablespoons cornstarch
• 1/2 teaspoon black pepper
• 1/2 cup fat free sour cream
• 8 ounces egg noodles, cooked
• 2 tablespoons butter
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper

Instructions

1. Cook egg noodles according to package directions, omitting salt and fat. Put the butter in the hot pot and swirl to melt. Toss noodles with the butter, garlic salt and black pepper.
2. Heat a large skillet coated with cooking spray over medium-high heat. Add onion and garlic and sauté 2 to 3 minutes or until the onions begin to soften. Add the mushrooms and sauté 7 to 10 minutes or until their juices have released and they begin to brown.
3. Once the juices from the mushrooms have evaporated and the mushrooms are nicely browned, de-glaze the pan with the white wine, making sure to scrape the bottom of the pan to release any browned bits.
4. Combine the broth with the cornstarch and add to the mushrooms. Reduce heat to low and simmer 5 to 10 minutes or until the sauce is thickened.
5. Remove from heat and stir in the sour cream and season with salt and pepper.
6. Divide the noodles evenly between 4 plates and top with 1 1/2 cups of mushroom mixture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 308Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 3gCholesterol 18mgSodium 627mgCarbohydrates 51gFiber 8gSugar 11gProtein 11g

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New Year New You Recipes

• African Sweet Potato Stew from Art of Natural Living
• Chicken and Broccoli Skillet from That Recipe
• Healthy Crockpot Pork Tenderloin from Jen Around the World
• Portobello Stroganoff from A Kitchen Hoor’s Adventures
• Zero Oil Veggie and Millet Noodle Soup from Magical Ingredients

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I don’t think there’s a country in this world that does not eat eggs. Honestly, it would have to be a totally vegan country, and I just don’t think that exists. There are countries with large populations of vegans due to religious and other cultural reasons, but none that are totally vegan.

A long time ago I started on the path of trying to make an egg recipe from every country. Yes, it’s a massive mission to attempt. There’s 195 countries in the world. To find a unique egg recipe from each of them is a pretty daunting and ambitious task to say the least. But I am dedicated to trying to celebrate this simple ingredient we all share in cooking.

What are baked eggs?

Shirred eggs, or baked eggs, originated in France and are name for the dish they’re cooked in. It’s a flat-bottomed dish like a small casserole or gratin dish. They gained popularity in Victorian times but slowly died off. That was until Julia Child re-introduced them to the world stating that “An egg is your best friend” which is so true.

They’re different than eggs baked in a cocotte which are baked in a water bath similar to a custard. The eggs bake until the whites are set, and the yolks are either runny or custard-like in consistency. They’re simply baked in butter or with a little cream and cheese. As opposed to coddled eggs which are cooked no the stove and can include meats, veggies, and cheese.

How do you bake eggs?

Baking eggs is a simple yet delicious cooking method that brings out the natural flavors of the eggs. They create a creamy texture that pairs perfectly with ingredients like mushrooms and cheddar. To bake eggs, you can crack them into individual ramekins or a shallow baking dish.

In this recipe, I crack the eggs over the mushrooms and cheese, but you could flip the recipe and top the eggs with the veggies and cheese. Season the eggs with salt, pepper, and other spices like a little paprika or a pinch of cayenne, and then pop them into the oven to bake. How long depends on how you want the yolks. For me, I like them jammy so I cook mine longer than the hubs who likes his a little more runny.

What mushrooms and cheese can you use in this recipe?

For this mushroom cheddar baked eggs recipe, you have a variety of mushrooms to choose from to add a depth of flavor and earthy richness. Some great options include cremini mushrooms, shiitake mushrooms, portobello mushrooms. You could even use wild mushrooms like chanterelles or morels. There’s a slew of mushrooms at my international grocery like the king trumpet or the lion’s mane. Each type of mushroom will bring a unique taste and texture to the dish, so feel free to mix and match your favorite varieties for a delicious twist on this classic breakfast dish.

For cheese variations you can use a strong cheese or a mild cheese depending on your mushrooms. Experimenting with different types of cheese can change the flavor of this dish greatly. Try a Gruyere or Swiss for a delicious tang to go with the mushrooms. I like a good extra sharp cheddar which I used in this recipe. There’s pungent cheeses like Parmesan and Asiago that would pair well with portobello or porcini mushrooms. Pair a queso fresco with a matsutake, which is found in Mexico even though it’s a Japanese name. They also have a wild morel that looks amazing.

Ingredients for this recipe

There are simple ingredients in this recipe. I didn’t want to make it too difficult to make because brunch needs to be able simple yet elevated recipes that are easy to make. And just ask easy to scale up or down and make ahead!

There are:
Eggs – extra large eggs
Veggies – Shallots, mushrooms, diced tomatoes, garlic
Dairy – cheese, butter
Seasonings – thyme, rosemary, salt, pepper
Bread to serve with the eggs

Instructions to make Mushroom Cheddar Baked Eggs

Preheat your oven to 350 F and then start sautéing the veggies. Sauté the shallots until they’re tender then add in the mushrooms. Cook those until they release their juices and begin to brown. Preheat your ramekin or casserole dish by dotting them with some butter and putting them in the oven for 2 to 3 minutes.

Spoon the vegetable mixture into each of your dishes evenly. Top with the diced tomatoes and the cheddar cheese. Use a spoon to make wells into the veggies for the eggs and then carefully crack the eggs into a custard cup and then pour into the well. Put the casserole dishes back into the oven and bake for 15 to 25 minutes based on your yolk preference.

Toast the bread while the eggs are baking. Gently rub the toasted bread with the clove of garlic cut in half to give it a bruschetta quality and add some garlic flavor. Remove the eggs from the oven when the yolk is cooked to your liking and cool slightly before serving with the bread.

Tips for perfectly baked eggs

To achieve perfectly baked eggs for your Mushroom Cheddar Baked Eggs dish, there are a few key tips to keep in mind. Make sure to use fresh eggs because they have firmer whites which makes them less likely to spread out in the baking dish. Make sure your cheese and veggies are fresh. And freshly shred your cheese. The pre-shredded cheese has anti-caking additives that can alter the results.

Keep an eye on your eggs. I would start checking them around 7 minutes if you want them to be runnier and around 10 if you want them jammier. Give the pan a shake and see how they wiggle. Remember about carry over cooking time, though. So take them out before you think they’re done. They will continue to cook until you bust into the yolks with the delicious bread.

I like my eggs jammy so I cooked mine longer than my husband’s eggs. For timing, I put mine into the oven before I put his in so they were cooked at the same time. That’s one reason why this recipe is great for brunch! You can have the veggies and ramekins ready to go and people can cook them to their liking. You can have an array of veggies, cheese, and toppings and let your guests make their own.

Yield: 4 servings

Mushroom Cheddar Baked Eggs

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Indulge in the ultimate comfort breakfast with our Mushroom Cheddar Baked Eggs. With creamy mushrooms and gooey cheddar cheese, it's the perfect start to any day

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Ingredients

• 1 cup shallots
• 3 cups mushrooms
• 2 tablespoons butter
• 1 cup diced tomatoes
• 1 cup cheddar cheese
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 8 large eggs
• 8 slices French bread
• 2 cloves garlic, cut in half

Instructions

1. Preheat oven to 350.
2. Heat a large skillet coated with cooking spray. Sauté the shallots until they begin to brown lightly. Stir in the mushrooms and continue to sauté until they release their juices and begin to brown. Set aside.
3. Place half a tablespoon of butter in each of four individual baking dishes, place on a baking sheet, and heat in the oven 2 to 3 minutes or until the butter begins to melt. Using a basting or pastry brush, spread the melted butter around the inside of each baking dish.
4. Divide the mushroom mixture evenly between the four baking dishes. Top with 1/4 cup diced tomatoes and 1/4 cup cheddar cheese then sprinkle the herbs over the tomatoes.
5. Using the back of a spoon, make two indents in each ramekin and carefully crack one egg into each indent. Bake at 350 for 15 to 22 minutes or until the yolks are set to your liking.
6. While the eggs are baking, lightly toast the bread. Gently rub the toast with the cut side of the garlic until the bread is fragrant.
7. Remove the eggs from the oven and allow to cool slightly before serving with the garlic toast.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 886Total Fat 31gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 13gCholesterol 418mgSodium 1557mgCarbohydrates 112gFiber 9gSugar 16gProtein 43g

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Best Brunch Entrees

• Apple Pachadi from Magical Ingredients
• Broccoli Quiche from The Spiffy Cookie
• Chilaquiles with Fried Eggs from Jen Around the World
• Chile Relleno Casserole from That Recipe
• Currant Scones from Art of Natural Living
• Mushroom Cheddar Baked Eggs from A Kitchen Hoor’s Adventures
• Pumpkin Cinnamon Rolls from Hezzi-D’s Recipe Box

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The post Surprise Your Brunch Guests with Mushroom Cheddar Baked Eggs appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I see all these gorgeous pictures of ratatouille. They’re killing me! They look fabulous and delicious! And I honestly don’t have the time, even WITH my mandolin to slice all those veggies, put them in a tureen, and bake them. Yup. I’m lazy. I accept it, I own it, and I find ways to get the same taste out of quick and easy recipes.

“There’s no possible WAY you can get the same taste in a quick recipe. It’s impossible! There’s no time for the flavors to meld and incorporate together.” Yeah. I hear it. I feel ya. But this really did taste amazing! It had the flavors of delicious ratatouille that baked in a tureen.

What is ratatouille and what is it usually made of?

Ratatouille is a classic French vegetable stew that originated in Provence, France. It is typically made with a combination of eggplant, zucchini, bell peppers, tomatoes, onions, garlic, and various herbs like thyme and basil. The vegetables are usually sautéed or roasted individually before being combined and cooked together to create a rich and flavorful dish. However, there are some recipes that thinly slice the vegetables and layer them in a casserole to cook together. Either way this is both a hearty and satisfying dish that is meatless!

Why is ratatouille so healthy?

Ratatouille is known to be a healthy dish due to its abundance of nutrient dense vegetables. The combination of eggplant, zucchini, bell peppers, tomatoes, onions, and garlic provides a wide range of vitamins, minerals, and antioxidants that are essential for your overall health. Additionally, the cooking process of sautéing or roasting the vegetables helps retain their natural flavors and nutrients. This makes ratatouille a delicious and nutritious meal option. Plus, there’s no meat in this recipe. It’s a hearty and satisfying meatless meal you will love.

What do you traditionally eat with ratatouille?

Ratatouille is often served with crusty French bread, which is perfect for soaking up the flavorful juices of the vegetables. However, you can also serve it alongside a protein such as grilled chicken or fish. It also pairs well with grains like quinoa, couscous, beans, or rice. That last two are part of the inspiration for this ratatouille stir-fry recipe.

What is the secret to good stir-fry?

In order to make an exceptional stir-fry, there’s a few tips and tricks you should learn. First, make sure all your ingredients are roughly the same size and shape. This ensures even cooking times for all your ingredients making your stir-fry perfectly delicious.

Make sure your wok or skillet is smoking hot! I mean, put on the vent or turn on the hood smoking hot. Along with that smoking hot wok or skillet, you’ll need an oil with a high smoke point which is peanut oil, avocado oil, canola oil, and safflower oil. Sometimes I turn the ceiling fan on in the living room just in case I smoke up the house and set off the fire alarm. I’ve done that more than once to learn I need to turn it on before I start. Because the dogs don’t really like that loud fire alarm sound.

Bring your meat to room temperature. Yes, I know. There’s no meat in this recipe, but since I have a ton of stir-fry recipes on my blog, it’s good to have these tips to make one of those recipes with meat. Also, as Julia will tell you, don’t crowd the pan! Make sure to brown your meat in batches otherwise it won’t caramelize. It will just start to team in its own juices. I’m totally guilty of this because I’m lazy and want to cook the meal on the quick.

Cook the meat first, then the vegetables. Then return the meat to the pan to mix with the other ingredients and any sauces you add to the stir-fry. This is when I usually add a stir-fry sauce which includes some cornstarch to thicken the sauce. It makes for a delicious sauce that will coat any rice or noodles you serve with the stir-fry.

How do you make ratatouille stir-fry?

Start by gathering the vegetables. For this ratatouille stir-fry I used eggplant, zucchini, summer squash, bell peppers, red onion, cherry tomatoes, and garlic, of course. Cut the vegetables into bite-sized pieces to ensure even cooking.

Next, heat a wok or large skillet over high heat until it starts to smoke. Carefully add your oil (I used safflower oil) and swirl the pan to coat the entire pan with the oil. Immediate add the onions, peppers, zucchini, and squash. Stir-fry for 1 to 2 minutes before adding in the garlic. Adding in the garlic with the vegetables could result in burnt garlic which is never tasty.

The eggplant and tomatoes don’t take as long to cook, so add them once the other vegetables begin to soften which takes about 3 to 5 minutes. Stir-fry the vegetables until the tomatoes release their juices.

While the vegetables are cooking, combine the tomato paste with the vegetable broth and stir with a whisk to combine. Stir in the Tuscan spices and then pour the mixture over the vegetables. Bring to a boil and then simmer for 10 minutes. Stir in the cannellini beans and simmer an additional 5 minutes or until they’re heated through. Serve your ratatouille stir-fry over brown basmati rice for a hearty and healthy dinner.

What does this stir-fry taste like?

There is a symphony of flavors that dance on your taste buds with this ratatouille stir-fry. I mean, just look at all those colors! The cherry tomatoes bring some juice to the party that is delicious! I used some heirloom cherries I had from the market, but you can use whole tomatoes chopped, regular cherry or grape tomatoes, or even canned tomatoes if you wanted. This recipe is so easy to adjust to your tastes and liking.

The sweet and tangy flavors of all the vegetables blend perfectly with the garlic and Tuscan herd mix, creating a hearty and satisfying dish. Each bite is a burst of freshness, thanks to the fresh mix of tomatoes, summer squashes, and eggplant. In essence, this stir-fry is a celebration of summer produce and classic French cooking techniques combined.

So, head to your farmer’s market and pick up some delicious summer produce. I was surprised at the number of eggplant available, the colors of bell peppers they had, and all the different sizes and shapes of tomatoes. Like a kid in a candy store, I picked fun and interesting produce to make this stiry-fry.

Yield: 4

Ratatouille Stir-Fry

Cook Time: 25 minutes

Total Time: 25 minutes

Move over, traditional stir-fry! Ratatouille Stir-Fry is here to add some French flair to your dinner routine. Perfect for Meatless Monday or any day of the week. Bon appétit!

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Ingredients

• 4 cloves garlic, minced
• 3 cups diced eggplant
• 1 cup diced zucchini
• 1 cup diced yellow squash
• 1 cup diced bell pepper
• 1 cup diced red onion
• 2 cups halved cherry tomatoes
• 1 cup fat free vegetable broth
• 2 tablespoons tomato paste
• 1 tablespoon tarragon vinegar
• 2 teaspoons garlic salt
• 1 tablespoon Tuscan spice blend
• 1 teaspoon black pepper
• 4 cups cooked, brown rice
• 14 ounces canned cannellini beans, rinsed and drained

Instructions

1. Heat a large skillet coated with cooking spray over medium-high heat. Sauté the onions, peppers and zucchini. for 1 minute then add the garlic. Sauté the vegetables until they being to soften.
2. Add the eggplant and cherry tomatoes and sauté until the tomatoes release their juices.
3. Combine the vegetable broth with the tomato paste and spices. Pour over the vegetable mixture and simmer 10 to 15 minutes.
4. Add the beans and simmer an additional 5 minutes or until the beans are heated through.
5. Place 1 cup of rice on each of our plates and top with 1 1/2 cups of the ratatouille mixture.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 443Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 1313mgCarbohydrates 92gFiber 14gSugar 12gProtein 16g

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Celebrating Julia Child

• Ham and Cheese Crepes from Art of Natural Living
• Julia Child’s Buttermilk Bread from That Recipe
• Ratatouille Stir-Fry from A Kitchen Hoor’s Adventures
• Summer Vegetable Tart from Karen’s Kitchen Stories

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