Culinary Warfare

Whitney's Rockin Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

--------------------------------------------------

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

--------------------------------------------------

INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

--------------------------------------------------

DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

Write A Review!

Don't forget to READ THE LETTER
that lead to this advice!

Whitney's Rockin' Ratatouille

Ratatouille is the perfect dip with crackers, slices of crusty bread, or even corn chips.

For an impressive appetizer, pack about ¾ of a cup into individual ring molds and top it with baked goat cheese rounds (served warm or at room temperature).

Try it hot! Ratatouille is delicious served hot and tossed with pasta. Garnish with freshly grated parmesan cheese.

It's also the perfect filling for a dinner omelet!

--------------------------------------------------

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 4

--------------------------------------------------

INGREDIENTS

1 onion, coarsely chopped
2 garlic cloves, minced
6 tablespoons olive oil
3/4-pound eggplant, cut into ½” pieces (about 3 cups)
1 small zucchini, scrubbed, chopped into ½” pieces
1 small yellow zucchini squash, scrubbed, chopped into ½” pieces
1 red bell pepper, chopped
1 green bell pepper, chopped
¾ cup halved,  black olives
3/4 pound small ripe tomatoes, coarsely chopped (about 1 1/4 cups)
1/2 teaspoon fresh oregano
1/2 teaspoon fresh thyme
1/8 teaspoon ground coriander
1 ½  teaspoon kosher salt (or to taste)
1/2 cup shredded fresh basil leaves
½ cup freshly grated Parmesan cheese (optional)

--------------------------------------------------

DIRECTIONS:

1. In a large skillet heat 2 tablespoons of olive oil over moderately low heat, add garlic, onion, and stir until onion becomes translucent.

2. Bump up the heat to med.-high and pour in the remaining olive oil. Add the eggplant and continue to cook for 7-8 minutes until soft.

3. Add zucchini, squash, the bell pepper, and olives stirring occasionally, for about 12 minutes.

4. Add tomatoes, stirring occasionally, for 5 to 7 minutes, or until the vegetables are tender.

5. Add oregano, thyme, and coriander. Salt and pepper to taste, and continue cooking for 1 minute. Stir in the basil. The ratatouille may be made 1 day in advance, kept covered and chilled, and reheated before serving or allowed to come to room temperature, depending on your preparation.

6. Sprinkle with cheese right before serving.

Write A Review!

Don't forget to READ THE LETTERS that lead to this advice!

Can't Fail Mac n' Cheese

This is goooooooood stuff!

Prep Time: 30 Minutes
Cook Time: 40-45 Minutes
Ready In: 1 Hour 15 Minutes
Servings: 8 Side Servings, 4 Main Dishes

--------------------------------------------------

INGREDIENTS

3 cups elbow macaroni
1/3 cup all-purpose flour
2-1/3 cups milk
1 cup mozzarella, shredded
3/4 cups parmesan, shredded
1 cup sharp cheddar, shredded
4 ounces jack cheese, shredded
salt
pepper
1/2 cup Japanese bread crumbs (panko)

--------------------------------------------------

DIRECTIONS:

1. Cook macaroni according to directions on package. Drain in colander.

2. Run under cold water,

3. Combine flour and milk in large sauce pan. Whisk constantly over medium heat until thick (about 10 minutes).

4. Add cheese and stir until melted.

5. Remove from heat and stir in 1 teaspoon salt, pepper to taste, and macaroni.

6. Pour into 2-quart greased casserole dish.

7. Sprinkle with panko.

8. in a 375 degree oven, bake 40-45 minutes until bubbly.

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!

Super Simple Green Bean Casserole

A family favorite for decades! If you're looking for that "home made" feeling,
leave a colander with freshly washed beans in the sink. When something is this simple,
why not get extra credit for home cooking!?

--------------------------------------------------

DIRECTIONS

1. Stop by the nearest grocery store.

2. Pick up a can of French fried onion rings.

3. Look on the back for recipe.

4. Buy all the ingredients you need.

5. Go home and make your casserole!

Write A Review!

Don't forget to READ THE LETTERS
that lead to this advice!