This week I made dinner not once, but twice. Big meal cooking for me happens usually on Sunday night and maybe once during the week. Maybe. Usually a weeknight dinner is a sandwich, leftovers, frozen mini-pizza or eggs and toast. Breakfast is always a good option for dinner.
Trying a new recipe this week, olive oil braised chickpeas. This recipe has everything I love- lemon, olives, chickpeas, cheese AND serve it with bread? Say no more! I did make an alteration and add chopped fresh tomatoes to mine. If you like greek food, savory, salty flavors this is for you.
Making more of an effort this year to eat veggies this week I made ratatouille. Tomato sauce on the bottom and slices of squash and onion on the top. Served with some brown rice makes a health dinner and leftovers for a few more meals. I don't follow a recipe for this dish, so I'm not wholly sure it's authentic. But I know how to do this by heart and it's dang tastey.
- 2 zucchinis
- 2 yellow summer squash
- 1/2 red onion, chopped into 1" chunks
- 1 can diced tomatoes
- 1-2 cloves garlic, minced
- hefty dash of dried italian seasoning herb mix
- Olive oil
- salt and pepper
- Open tomatoes and add to med-small saucepan, add garlic and dried herbs
- Let tomatoes come to a boil, and then simmer while slicing veggies
- Slice the squash into even wheel slices, place in large bowl
- Break the onion up into individual slices, add to bowl
- Drizzle olive oil over the veggies and add salt and pepper, toss
- OPTIONAL: using an immersion blender or blender, blend tomatoes to be half smooth/half chunky
- Using pie pan, spoon tomato sauce into the bottom
- Place veggies at a diagonal one after another until filled the outside edge of the page, then begin the inner row of veg
- Bake at 400˚ for 30-40 mins until sauce bubbles and veggies are softened and cooked.