Ratatouille

There are so many variations on this. But, we had it for dinner tonight and it was fantastic. Very filling and vegetarian to boot for me as well as dairy free. I have to admit I've fallen off the dairy free bandwagon the past week and Baby has let me know with massive spit up the past couple days that she still can't handle it in any amount so I'm cutting it back out of my diet again.

Anyway, in a large pan sauté up a large onion sliced and 4 garlic cloves in olive oil.

Once they have cooked set them aside. Then add to the pan some more olive oil with 2 cups cubed eggplant, 4 green peppers sliced, 3 cups zucchini cubed, and 2 cups of fresh tomato. Let sauté for about 15 minutes. Add the garlic and onions back to the pan. Cover and let simmer until vegetables are soft. Add 1/2 cup tomato sauce to give it more broth. Serve over warm crusty bread. It's fantastic!

We're in the midst of crazy right now

I haven't written recently because I'm in the midst of purging and packing...with two children in tow.  I try to get done what I can each day, which really isn't much because I usually have one or both children on me.  The baby is a given with lack of mobility and the frequent nursing.  Tot is missing daddy who's spending long days training for a new career.  I must admit I'm suffering from a bit of depression looking at how much I've donated.  I did wind up getting rid of some things that I really didn't want to for either sentimental reasons or just because.  But, the moving trucks are so expensive and with the new higher salary it's still not quite enough to cover a moving truck and then deposits for a new place to live.  But, it'll be a new place to live that's not with family which is wonderful.  So, I'll figure out making ends meet.  Right now the main focus is keeping hubs confident enough to get through his training.  And the positive all the time is really hard because I miss seeing him.  Our schedules are so off right now.  But, it'll be worth it in the end.  And a new home with a place we can raise our children without as much advice, and the ability to cook and lead our lives the way we want will be wonderful.  Not dairy free but tasty nonetheless.

I really haven't gotten to cook much lately other than pasta because tot is on a kick of pasta and cheese lately. I am not getting much time to sew either right now since the one room living makes it harder to use the serger while the kids are sleeping.  I may put the baby in the moby today to get some sewing done so I can clear off my table.

Anyway, one of the things I can make for tot right now is an easy dinner.  I make pasta and vegetarian baked beans.  It's something my mom made for me and it's super easy even with the changes I made to it.

Make pasta for however many people you're feeding.

In a separate pot make heat up your baked beans.  I add about 1.5 TBSP of maple syrup to it and sometimes a pinch of dry mustard, although a dime size amount of spicy brown mustard will do as well.  It's just enough to give it a little something.  Stir until heated and keep warm until the pasta is ready.

When the pasta is cooked drain it.  Then pour into a serving bowl.  Add a few TBSP. of butter if there's a lot eating or a little if it's just you.  This is completely a drench to taste dish with the butter.  Then add some Italian seasoning, garlic powder, garlic salt (just a little salt will go a long way), and a tap or two of paprika (again a little will go a long way).  Toss this all together while the pasta is still nice and hot.  Place some on your dish and top with parmesan cheese.  Serve the beans along side the pasta or in tot's case on top of and you'll have a very easy summer vegetarian dinner.

Polenta with Garlicky Goodness (what else!)

So the hubby and I had a yen for this and it was delicious. Very filling and easy to make albeit a little time consuming. This can easily be made vegan or add some bacon for all you raging carnivores out there.

In a large pot you will need to put:
8 cups of water
At least 1 tsp salt (I just generously salt the water like I'm making pasta)

Bring the water to a rapid boil then add
2 cups medium or coarse ground corn meal for making Polenta.

Now, I've seen two different methods for this. One is to slowly add the meal to the water in a slow stream while stirring over the course of a minute or so. The other method is to just dump it in and still stir until there are no clumps. I've done both and haven't had an issue with clumps. The key is to really keep stirring this for a couple minutes while the water is still boiling. Once it's fully mixed after a couple minutes you'll see the texture start to change a bit. Turn down the pot to very low/low and put a lid on it. Stir it every so often (every ten minutes or so) for the next 45 minutes. Longer is fine too.

Now, the next part.....
In a large sautee pan put a generous amount of Olive Oil (4-5 TBSP roughly)
Add in:
3 medium onions sliced thin and start carmelizing them
2 small heads of garlic separated, peeled and sliced (the ones we used were barely larger than a US half dollar in diameter) also for carmelizing
10 oz sliced mushrooms to sautee and start reducing.
Add salt and fresh cracked black pepper to taste.

{For the carnivores....This would also be the time to fry up some bacon and tear it into pieces like large bacon bits. Once cooked set to the side.}

Then once the polenta is near cooked add to the sautee pan 20 0z washed, patted dry spinach and let it wilt. Add more salt and fresh cracked black pepper to taste.

Add 2 TBSP butter to the polenta pot or vegan alternative (is that margarine? I apologize that I don't know) and mix in thoroughly.

To serve:
Spoon polenta into a bowl and top with the mixture from the sautee pan {Add bacon bits here as well if you're using them}. We added some of the juice from the pan and was full of garlic and onion flavor which was wonderful. Enjoy! Serves 4 roughly.

If you have leftover polenta but nothing else fry up the polenta in wedges and serve with some herbed butter and parmesan cheese.

One of my versions of crock pot chili

Today is a throw it in the crock day. And it's vegetarian (probably vegan but I didn't look closely at the ingredients in the cans)

Here it is:

3/4 pound of dried kidney beans (these were already prepped and in the freezer ready to go. So, it's probably about 5 cups of beans prepped)
1 14 oz. can black beans
1 14 oz. can garbanzo beans
4 14 oz. cans zesty chili seasoned tomatoes
4 tbsp chili powder
2 tbsp cumin
2 tsp onion powder
1 large onion chopped
9 oz. green chilis
1/2 tsp. fresh ground black pepper, garlic salt, paprika

Throw it all in the crock pot and let simmer for 8 hours. Top with shredded cheddar and serve with brown rice or whatever floats your boat.

**Warning, if you're not going to be home during the day to stir this one add some olive oil (about 2 tbsp to the crock to help prevent some overcooking). I usually make this when I know I'm going to be home and able to stir throughout the day so the tomatoes don't burn. Nothing like burnt chili to turn you off!
And one more thing.... I go by smell usually when cooking so I know if it needs to be reseasoned. I also like my seasonings on the heavier side. If you don't adjust as needed. And since this is vegetarian this is one of those things that if you are giving an occasional stir throughout the day to also give a quick taste to make sure it suits your desires.