So to finish off my week I made Ratatouille, based off a recipe I found on allrecipes.com. The recipe is fairly straightforward and easy to make, not to mention totally delicious. You basically layer veggies in a casserole dish and shake a bunch of parmesan cheese on top of each layer. It was easy to reheat on the stove later, which is a big bonus if you’re looking to use this as a quick lunch or dinner after work. Here is the recipe on their website and here are a few notes I made while making it:
- I added a couple extra cloves of garlic, 2 more zucchini, double the mushrooms and a lot more parmesan cheese (to taste).
The 4th recipe of the week was actually something I stumbled on quite by accident, since I only planned for 3 recipes. When I was visiting my mom over the holidays she made brussels sprouts, which I’d never actually had before. I loved them and so when I was out getting ingredients for the ratatouille, spaghetti sauce, and poached eggs, I picked up some brussels sprouts. Lucky for me, since I’d never made them before, they came with a recipe on the back! It was pretty simple: slice the sprouts in half, blanch in boiling water (I had to look up the term blanch and found out that it means to drop in boiling water for a couple of minutes to retain color and nutrients), then roast in a 350 degree oven for 15 minutes. I added a bit of olive oil, salt, and pepper to the brussels sprouts when they were in the oven and when I brought them out I put a touch of dressing on them. They were delicious!