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January 7, 2009
Ratatouille five ways
After a trip to the Dekalb Farmer's Market during the between Christmas and New Year's break, I made two crockpots full of ratatouille out of the fresh veggies we picked up (this time I left out the eggplant, and forgot the celery, and added fresh mint and basil, and capers). It's so variable, healthy, and nourishing. Here's how we've had it so far:
1) As a stew, with grilled cheese sandwiches
2) Over feta and herb couscous (boil 1.5 c. water for every cup couscous, add couscous and fresh herbs to taste, turn off heat, leave alone for fifteen minutes or so, add crumbled feta cheese, stir and fluff couscous)
3) Over ravioli (feta and black olive ravioli, but I'm sure any kind would be good)
4) As a bruschetta topping on toasted bread
And tomorrow night we'll have
5) Ratatouille with sausage over spaghetti
Though I first made it for a fun film-and-food experience, but it's become a bit of a staple in our house.
cooking stuff | By Tim and Jo | 5:24 PM
