Category Archives: vegetables

Candied Yam Souffle (Easy Peasy)

Posted on November 17, 2011 | 1 comment

sweet potatoes pre marshmallows

I just found this recipe. I’ve made this souffle in the past. It is easy and I just felt I owed it to all of you to pass it along. It is especially good for those of you who need to bring something to someone’s house, and don’t have time for fuss and muss.  I am still not 100% sure which yam dish I am going to make, but will make a decision soon. So here you go. And those darn mini marshmallows which you just gotta have.

Ingredients:

1 stick unsalted butter

1 cup light brown sugar

1/2 cup chopped pecans

2 large cans of yams or app. 3 lbs. sweet potatoes, drained

1 small can (I like 8 oz.) crushed pineapple (optional)

1 teaspoon cinnamon

1 teaspoon ground nutmeg

mini-marshmallows (1 bag will more than cover it) or one jar of marshmallow topping

Directions:

Preheat oven to 325 degrees.

Melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer for a  few minutes. In the meantime, place drained yams in a large bowl and mash them (you can leave a few chunked pieces.) If you’re cooking your sweet potatoes , peel and cut into quarters (cubes) fill a large pot of water to cover potatoes , add a little salt to water and bring water to boil. Boil for about 12 minutes till you can pierce potato with a fork easily. Remove and drain potatoes. I always place my potatoes back in pot to steam off excess water.

Pour sugar/pecan and pineapple mixture over the yams. Stir until combined thoroughly. Add in cinnamon and nutmeg. Transfer to a pie pan, actually any baking dish will do. Oven to Table is perfect here. Bake for about 15 minutes. Then remove, put mini marshmallows on top to cover, and raise the oven to 400 degrees. Bake for an additional 10 – 15 minutes to brown the marshmallows. Don’t let it burn.

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Cremini Mushroom Pumpkin Lasagna – Seasonal and Savory for Thanksgiving

Posted on November 16, 2011 | 4 comments

Pumpkin Roux

My daughter, Kerri, has been a vegetarian (not vegan) since she was about twelve. It is always a challenge, especially on holidays, to make delicious and savory food for her to choose from that she will like. While she loves all the sides, I wanted to give her something that would always be on our table and be a tradition for her. She’s not a huge mushroom eater which is why I use cremini. They are somehow less “mushroomy” for her, and she hates anything like “fake meat.” This lasagna is sort of my own concoction. There are a lot of recipes out there, but I find this one works for me. I also need to explain a basic Bechamel (white) sauce or Roux which is at the heart of this recipe.  It consists of butter, flour, salt, pepper, and milk.  Sometimes it takes nutmeg; and in this recipe I add pumpkin, but the 5 basic ingredients are always present in various amounts, depending on the recipe.  This lasagna is always on our Thanksgiving table. And even the meat eaters enjoy it! All that being said, this is not an “easy peasy” recipe. It has a lot of moving parts, but it’s so worth the effort, as all lasagnas are. Everyone who’s ever made a lasagna and starts with their own sauce, knows how much work goes into it, but it’s so worth it–especially for your family and friends.

* I usually make this early in the week and then cook and refrigerate it. It tastes better like that anyway. Then, I heat it up before serving, which usually takes another 45 minutes on top of what the recipe calls for. I always remove from refrigerator and bring it to room temperature before heating it up. It can also certainly be frozen, as any lasagna can be. I’m a big fan of freezing the leftovers.

Ingredients:

2 boxes of no-boil lasagna noodles (You need about 18 sheets of noodles and I don’t like them all broken so I like to start out with as many as possible. It’s okay if they are broken though. No harm.)

1 1/2 lbs. cremini mushrooms, chopped roughly

1 cup grated parmesan cheese

2 tablespoons olive oil

2 tablespoons unsalted butter (If you don’t want to use this, you don’t have to. It’s for sauteing the mushrooms, which you can also do using olive oil.)

Bechamel Sauce (Roux):

8 tablespoons (1 stick ) unsalted butter

1/2 cup all-purpose flour

Salt and pepper, to taste

1 teaspoon nutmeg (you can use whole or grated)

4 cups whole milk

1 1/2  – 2 cans pumpkin (not pumpkin pie filling)–I like the organic one and I usually end up putting both cans in because what am I going to do with half a can anyway?

*1 tablespoon minced fresh sage ( optional)

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

Directions:

Preheat oven to 375 degrees.

For the white sauce (Bechamel/Roux,) bring the milk to a simmer in a saucepan (not a full on boil.) Then, set aside the hot milk. Melt the stick of butter in a large saucepan. Add the flour and cook for about one minute, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon ground nutmeg, and sage if you’re adding it, and continue cooking over medium-low heat, stirring all the while. I start with a wooden spoon and as it thickens (about 5 minutes,) I switch to a whisk, until it is thick. Then I add the pumpkin and continue stirring but at this point, turn off the flame and remove from heat. Set aside off the heat.

Roughly chop up mushrooms. Heat 2 tablespoons olive oil and 2 tablespoons of butter in a large saute pan. When the butter melts, add half the mushrooms, sprinkle with a little kosher salt, and cook over medium heat for about 5 to 8 minutes, until the mushrooms are tender and release their juices. If they become too dry, add a little more oil. (Toss occasionally to make sure the mushrooms cook evenly and remember that cremini cook pretty quickly.) Repeat with the remaining mushrooms, then set all the mushrooms aside in a bowl.

Lasagna Assembly:

To assemble the lasagna, spray a nice, deep 8 x 12  baking dish, then spread some of the bechamel/pumpkin sauce in the bottom of baking dish. Arrange a layer of noodles on top of this. (No-boil noodles are not soft so it might feel strange to lay them down but just put them down, usually 3 to a layer. No need to overlap because they grow as you cook.) Then add 1/3 of the mushrooms, and 1/4 cup grated parmesan cheese. Then, begin to alternate. Start with another layer of noodles with Bechamel /Pumpkin Sauce on top; then noodles with mushroom and parmesan cheese; noodles with pumpkin/bechamel sauce; noodles with mushroom and parmesan cheese. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan Cheese. Bake the lasagna for 45 minutes, or until the top is browned and the sauce is bubbly and hot. Allow to sit at room temperature for at least 15 minutes .

This recipe includes about 6 layers of noodles total, which is about 18 lasagna noodles.

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Aunt Pammy’s Chipotle Sweet Potatoes

Posted on November 15, 2011 | 3 comments

 

Fully Baked Chipotle Sweet Potatoes

This recipe belongs to my sister, Pamela. She is a great cook, and this is her signature Thanksgiving Dish. We count on it every year as her contribution.  I highly suggest it if you like spicy because it is! It definitley packs some heat, be careful when you buy the chipotle peppers in adobe sauce , just make sure they don’t say Hot or you might be blowing the roof off of your Thanksgiving Dinner! Be prepared for a lot of flavor !  If your family likes spicy this is an awesome recipe, and you all know how much I like spicy by now.  This is certainly a new take on Sweet Potatoes because they aren’t sweet.  I also make a Sweet Potato dish with Marshmallows (* see recipe) and the two are always on my table, one sweet and one spicy.  Thanks Aunt Pammy.

Ingredients:

5 lbs.Yams or Sweet Potatoes

Kosher Salt ( about 1/4 to 1/2 cup)

Heavy Cream ( about 1 1/2 quarts)

Chipotle Peppers in Adobe Sauce (canned) *look in Mexican Food Aisle in most supermarkets

Directions:

Slice Potatoes thinly and add salt. Place in baking dish you are going to use and cover with kosher salt, start with 1/4 cup and go to the 1/2 cup. Use your clean hands and toss together.

Puree Chipotles in small food processor .* you can keep pureed chipotles in fridge for up to 2 months. So you can do this step ahead.

Put approximately 1 – 2 tsp. of chipotle pepper puree in heavy cream and mix together

Pour Cream Mixture over Potatoes in an ovenproof baking dish ( earthenware is nice for this)

Place in 375 degree preheated oven for 45 minutes to an hour depending on your oven.

Potatoes should be somewhat set and browned on top when ready.

Enjoy! and Happy Thanksgiving

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Posted in Holiday Recipes, Holiday/ Thanksgiving Recipes, pasta, Uncategorized, vegetables, vegetarian

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Thanksgiving Corn Bread Pudding

Posted on November 8, 2011 | 1 comment

My friend Audrey gave this to me many years ago, and it has become a staple on our thanksgiving table ever since. It just wouldn’t be Thanksgiving without it. It is a favorite in the Kolen household. Can be doubled easily.

Ingredients:

1/2 cup butter (unsalted) 1 stick

8 oz. sour cream (lite ok but not fat-free)

8 oz.  can sweet corn (drained)

8 oz. can creamed corn

8 oz. pkg. corn muffin mix

2 eggs, lightly beaten

Directions:

Preheat oven to 350 degrees.

Melt butter, mix in beaten eggs, then add the rest of the ingredients.

Pour into glass baking dish (Pyrex is good and I spray it first.) 9 x 12 works fine, it’s not a very deep pudding.

Bake at 350 degrees for 35 minutes.

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Pumpkin Lentil Soup (can be vegetarian)

Posted on November 4, 2011 | 1 comment

It’s Fall and that means it’s time to cook up some heart-warming soups! Pumpkin Lentil Soup is a delicious, hearty soup that you and your family will love.

This recipe has been around my family for a while. A friend gave it to me a while back, and I make it every fall.  Just because it’s fall and it’s pumpkin and this soup can wind up on my Thanksgiving Table if I don’t make my Butternut Squash Soup.   It’s hard to get canned pumpkin any other time of year, so I take advantage of it now and pick up a few extra cans and try to make it throughout the winter. Warm, hearty and pretty healthy. And what’s a little butter between friends? I actually lost this recipe, but luckily my friend Marcy still had it, so thanks Marcy! It’s good to share with friends, and now all my recipes will be posted on my blog so I’ll never have to search far. You can freeze this ahead of time and take it out for Thanksgiving. For the holiday, it’s always between this and Butternut Squash Soup, and I like that they can both be vegetarian.

*this can be doubled but no need to double the butter (just add a little bit more)

Ingredients:

1/2 cup butter (unsalted)

2 large onions (spanish) chopped

1/2 cup lentils (if you can find red lentils, buy them because they look beautiful for Thanksgiving and give the soup a lovely orangey color)

5 cups vegetable or chicken stock

1 1/2 cups canned pumpkin (make sure it’s not pumpkin pie filling)

1/8 teaspoon dried thyme

1/8 teaspoon marjoram

Kosher salt and freshly ground black pepper, to taste

Directions:

Melt butter in large stockpot (Le Creuset). Saute the onions until translucent and golden, then stir in the lentils and the stock. Add pumpkin and herbs and salt and pepper. Bring to a boil and then lower it and let it simmer for about 1 1/2 hours.

I take the immersion blender to it. It becomes rich and creamy. You may prefer it not pureed, it’s up to you. A third option is to not puree it all the way. If you don’t puree, you may need to add more broth. If soup is too thick, use the broth as needed, a little bit at a time, to reach a good consistency.

*soup freezes just fine but you’ll need to add broth/water after you defrost and heat up

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Chicken Stew in One Pot

Posted on October 26, 2011 | 3 comments

This is one of  my go to meals when the weather turns a little cold and throughout the winter months.  When I need something to make that’s easy, healthy and comforting. Food for the soul I like to say. I serve this with crusty bread,  and a green salad. It’s very filling and makes a beautiful presentation for 2 or 6. Hope you enjoy, it’s really very easy , just chop up a few vegetables (carrots, onions, and celery, a basic *mirepoix) open a few cans and buy the chicken, don’t be intimidated by ingredients! This recipe inspired from Giada de Laurentis’s chicken stew. I have made a few changes to suit us.

*Basic Mirepoix is a combination of chopped carrots, celery and onions used to add flavor and aroma to stocks, sauces, soups and other foods. Usually comprised of 50% onions, 25% carrots, and 25% celery.

Ingredients:

2 tablespoons olive oil

2 stalks celery, small bite size pieces

1 carrot, peeled, cut into small bite size pieces

1 small white onion chopped

kosher salt and freshly ground black pepper

1 can chopped tomatoes ( I use San Marzano diced) large 28 oz. can with juice

16 oz. chicken broth (1/2 box) but you may need a bit more so hold on to rest of the box.

1 tablespoon tomato paste

1 bay leaf

1/2 teaspoon dry thyme

I use 4 chicken breasts with ribs ( I usually go to butcher order 2 chicken breasts with bone in, split in two) if you go to supermarket, either buy 2 large breasts, or 4 smaller ones. Skin on and Bones in! app. 1 1/2 – 2 lbs. total weight. You will be removing the skin, it will add to the flavor of the stew.

1 can red kidney beans drained ( if using organic, do not need to rinse) 15 oz.

1 can black beans drained ( if using organic , do not need to rinse either) 15 oz.

nice crusty whole grain bread

Directions:

Heat the 2 tablespoons olive oil in a heavy 5 1/2 quart. pot. ( Le Creuset again) heat over medium heat. When oil is hot add the onions, celery , and carrot (Mirepoix mixture). Saute the vegetables until the onion is translucent, about 5 minutes. Season with salt and pepper, to taste. You will taste again towards the end, so if you want to hold off on this step you can. Stir in the tomatoes with their juices, chicken broth, tomato paste, bay leaf and thyme. Then add the chicken breasts , press to submerge in the sauce.

Bring the liquid to a slow simmer. Reduce the heat to medium low and simmer gently uncovered until the chicken is almost cooked through, turning the chicken breasts over and stirring mixture occasionally, app. 30 minutes. Using tongs if you have them, if you don’t , buy them, remove the chicken to a plate and allow to cool ( about 15 minutes) Discard the bay leaf, add the beans to the pot ( remember to drain) and bring to a simmer until the liquid is reduced to a stew-like consistency, probably another 15 minutes or so.

Discard the chicken skin and bones from the chicken breasts. Shred or cut the chicken into bite size pieces. Return the chicken meat to the stew. Bring the stew back to a slow simmer. Season again with salt and pepper to taste.

I usually cook , then turn off heat, and bring it back to simmer right before serving.

This should serve 6 well. I serve with a nice crusty whole grain bread. Everything is in the pot, veggies, and protein. Enjoy! it’s delicious. Don’t be put off, it’s really easy to prepare, can be made ahead of time.  If it’s made a few days ahead you may want to add the chicken broth to thin out.

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Creamy Butternut Squash Soup (no cream)

Posted on October 18, 2011 | 8 comments

I decided to re-post this amazing soup as it is one of my most favorite recipes and one of my most popular recipes. So very easy to make with pre-cut butternut squash readily available almost everywhere now. If you’d like a little different flavor you can roast the squash first.

It’s definitely fall and my first soup of the season  is almost always butternut squash soup. I’ve simplified the recipe along the way so that now it is just the way Joel and I like it. it’s pretty easy as long as you buy the squash pre – cut (available in every supermarket, and corner produce store). I just made my first batch of the season, and the squash is sweet and delicious. I always add a little butter to it, but you can totally leave it out. It tastes so creamy you’ll swear there’s cream in it, but really, there is none.  I love a little freshly grated nutmeg in it too, but you can certainly just sprinkle in a very little bit of already grated nutmeg. I hope your family and friends enjoy this as much as my family does! It’s always on my table for Thanksgiving. A delightful way to start a dinner, or a delicious main dish served alongside  a beautiful salad and bread. This can easily be made vegetarian by substituting chicken broth for vegetable broth, which is how I make it on Thanksgiving for Kerri, who is vegetarian.

Ingredients:

4 pkgs. (approx. 4 lbs.) butternut squash (it’s doesn’t have to be exact)

3 tablespoons olive oil

1 large spanish onion, chopped

8 – 10 cups chicken or vegetable broth

*1 -2 tablespoons unsalted butter (for this serving size, I use 2 but it’s totally optional)

Kosher salt and freshly ground black pepper

*use whole nutmeg – you just grate a little in for flavor. I always tend to use whole, but grated will do. It’s just a touch of it–if I had to guess, I’d say 1/4 teaspoon to 1/2 teaspoon depending on your taste

Directions:

In a heavy Le Creuset (or any other ample size large pot), I heat 3 tablespoons of olive oil. When oil is heated, put in onion and about 1/2 tablespoon of kosher salt. Sweat out the onions until they are translucent (approx. 5 – 8 minutes). If you’re using the butter, add it now too. I then add all of the butternut squash and mix the onions, oil and butter as best I can all over the squash. Next, add enough broth to cover the squash (I used approx. 10 cups of chicken broth to cover). I keep the remaining half a box of broth in case I need it later. Return to a low boil, then bring to a simmer. I let it cook a very long time–at least an hour until soft–and then I turn off the heat and let it sit for a while. I like to make it early and let it sit for as long as possible, because the squash gets very soft. Then right before I am about to serve, I use an immersion blender and blend it into a beautiful smooth soup. If you need more broth, add it as you blend. This is also your salt, pepper and nutmeg moment. Season to taste and blend just until smooth. I leave it in the pot until I need it and then gently warm it up. This soup will keep in the fridge for a few days. It can be frozen as well. Upon defrosting you may need to add more broth. Sometimes I serve this soup with beautiful croutons if I can find them in specialty stores, but it is delicious and beautiful on its own, and very good for you! My family loves it , and I hope yours does too.

*should serve 10 – 12 as appetizer

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Grandma Millie’s Cauliflower

Posted on October 14, 2011 | 4 comments

Firstly, you should know that this dish is sort of famous around the Kolen/Topper household. My mother doesn’t cook a lot anymore, but for the holidays, she will still rally to make some of her signature dishes. I never even had this recipe in my possession before. Almost everyone loves this dish—even the cauliflower haters (although we can’t get Joel to even try it…his loss.) It is very tasty and a perfect side dish for meat. It is also perfect for the holidays. We always have it on our Thanksgiving table and usually for the Jewish holidays too. It will work anythime you need another vegetable side.  I always thought my mother used fresh cauliflower but as it turns out she’s been using frozen because it’s easier to handle, takes no time and works just as well. If you want to use fresh, just follow the recipe as it is but first cook the cauliflower in boiling water, as usual. Thanks, G’ma Mil. This recipe is a keeper.

INGREDIENTS:

1 jumbo onion (or 2 large onions)

3 cloves garlic, minced

1 cup vegetable oil–I know this is a lot of oil so you can try and start out with a little less. I am not arguing with my Mother about the amount of oil!!!! in her recipe

4 boxes frozen cauliflower

Kosher salt (start with 1 tsp.)

1/4 tsp. freshly ground black pepper

A few shakes of paprika (for color)

Panko seasoned crumbs (3/4 to 1 cup) you’ll probably use the full cup for 4 boxes

DIRECTIONS:

Preheat oven to 350 degrees.

Slice onions and add to a large frying pan with the 1 cup of oil (heated). Add paprika, salt, pepper and garlic. Sauté onions until translucent and then let stand off the heat for about 15 minutes. Take frozen cauliflower out of boxes, put in microwave safe bowl, and microwave for 2 – 2 1/2 minutes, you want to get it defrosted and soft but not overly soft, should be firm, just to defrost and get all the water out of it. Drain and put cauliflower on paper towels. Trick is to get all water out, you want to start with cauliflower as dry as possible. That’s why frozen is easier to work with, you will be cooking it in the oven.  Next, add Panko crumbs (when adding the crumbs start with 3/4 cup and if it looks like you need more add a bit,  we used almost a full cup for the 4 boxes), mix well and then add the cauliflower. Bake for approx. 45 minutes, until heated through. (I place in one layer in a glass Pyrex until it gets very hot and a little crispy.) Taste for salt and pepper. Transfer to a serving dish.

*I usually taste for salt and pepper during the baking phase, remove from oven and take a taste, then season accordingly. Also, I know this is a lot of oil, so start out with 3/4 cup and add as you need it, for it to get crispy you will need a good amount of oil, the panko will absorb a good amount of it.

*You can prep this dish in advance and refrigerate in a container for up to 2 days prior to serving. Just take it out of the fridge, bring to room temp. and cook in oven until heated through (same as above.)

I hope you love this as much as we do.

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A taste of India and a taste of Greece: Baked Curry Sweet Potato Fries with Easy Tzatziki Sauce

Posted on September 13, 2011 | 5 comments

Tzatzki and Baked Sweet Potato Fries

Today didn’t clear up until late and I decided to go on a hike. As I was hiking, it felt like fall in the air and I decided to roast a chicken (see recipe under Roast Chicken) and make my baked sweet potato fries with tzatziki sauce. This sauce is so fresh and flavorful on fries and is absolutely delish on chicken and lamb,as well. Lamb is a bit heavy for now, though, so that recipe will have to wait. Joel and I like our fries spicy so you should adjust the hot seasonings to your liking. I used hot curry powder but regular curry powder works just as well. These fries have a distinct, tasty Indian flavor, thanks to the curry, turmeric and cumin. I hope you enjoy this different take on a sweet potato. This is the second time I am posting this recipe because it sort of got lost in the vegetables last time and it deserves its own page.

BAKED SWEET POTATO FRIES 

Ingredients:

2 to 3 orange-fleshed potatoes (sweet potatoes or yams), peeled (I use one per person)

1 tbsp olive oil

1 large egg white

1/2 tsp curry powder (I use hot curry powder)

1/4 tsp ground cumin

1/4 tsp turmeric

1/4 tsp crushed red pepper flakes (omit if you don’t like the heat)

1/2 tsp kosher salt

Directions:

Preheat oven to 400 degrees.

If you like, you can line the baking sheet with parchment paper. Sometimes I do, but other times I forget and it’s no big deal—the paper just makes cleaning up easier.

Peel sweet potato and slice off the top and bottom. Cut potato in 1/2 lengthwise with a large, sharp knife. Then cut halves into planks about 1/3 inch thick (like fries; see photos).

Place potato sticks onto prepared baking sheet and toss with olive oil. Set them aside.

In a separate bowl, whisk egg white until foamy and frothy. Add curry powder, cumin, turmeric, and crushed red pepper flakes to incorporate. Pour the egg mixture over potato sticks and toss to coat (use your clean hands).

Place in the center of the oven and bake to desired crispiness (approx. 40-60 min).

While the fries bake, make the tzatziki sauce.

Remove fries from the oven and serve with tzatziki sauce. 

EASY TZATZIKI SAUCE:

Ingredients:

2 7oz. containers Greek yogurt (you can use fat free, 0% Fage is perfect)

1 Hothouse cucumber (or 2 small Persians), peeled and seeded (use a measuring spoon to scoop out seeds)

1/4 cup sour cream (I use lite)

2 tbsps freshly squeezed lemon juice (approx 1 small lemon)

1 tbsp white wine vinegar

1 tbsp fresh dill, minced

1 1/2 tsps fresh garlic, minced (approx 2 large cloves)

2 tsps kosher salt

1/2 tsp freshly ground black pepper 

Directions:

Place the yogurt in a bowl.

I put the cucumber into the food processor after I peel it (use steel blade). After the processor, you have to literally wring out the cucumber (I use my hands) to remove most of the liquid. Add the cucumber and the rest of the ingredients to the yogurt and stir well. Refrigerate until ready to serve.

Tzatziki SauceBaked Sweet Potato Fries/ Tzatziki Sauce
baked sweet potato fries

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Ratatouille, Summer’s Bounty and Happy Birthday Julia!

Posted on August 16, 2011 | 1 comment

August and the farmer’s markets are bursting with the most beautiful vegetables. It is a perfect time for making ratatouille. Ratatouille is a classic French casserole stew consisting of eggplant, onions, peppers, tomatoes, and zucchini. I was in a book club and we had just read Julie and Julia. Of course, feeling super inspired, we all decided that we had to cook a dish from one of Julia Child’s cookbooks. Open up Mastering the Art of French Cooking and it’s a daunting task!

Summer’s Bounty Ratatouille

It was a few years back in the summer–August, actually–and I chose to make ratatouille. I started with a trip to the local farmer’s market and Julia’s recipe. While I do think her recipe is wonderful, I’ve made my own changes to it, and hope you will, as well. Since our vegetarian daughter was coming for a visit, I thought, what better time to make it? It is so perfect to serve over rice, pasta, or just as a side dish. While cooking it, I realized that August 15th was what would have been Julia Child’s 99th birthday! Her spirit certainly lives on. Bon Appetite!

INGREDIENTS: If you don’t have access to a local farmer’s market, you can buy you everything you need at the supermarket.

1 lb eggplant (I prefer small ones because I think they are sweeter and easier to cut up)

1 lb zucchini (you can use yellow and green)

4-6 tablespoons olive oil (you’ll start with 2 and add as needed; I usually end up using between 5 and 6)

1 large yellow onion

1 lb firm, ripe red tomatoes (peeled, seeded and juiced); about 1 1/2 cups (If you want, you can use canned tomatoes but I don’t)

2 sliced peppers (this is where I always use at least 1 green and whatever other color is available or you like the best)

3 cloves garlic, minced

Kosher salt and freshly ground black pepper, to taste

DIRECTIONS:

Peel the eggplant and cut into lengthwise slices–about 3 inches long, 3/8 inches thick and about 1 inch wide. This is just a guideline–do what you like. I like the eggplant in strips rather than cubes but at the end of the day, it doesn’t matter. Scrub the outside of the zucchini, slice off the two ends and cut into slices similar to the eggplant. Place the squash and the eggplant in a bowl and sprinkle with 1 teaspoon of kosher salt. Let the veggies stand in the bowl for about 1/2 hour, after which there will be some liquid. Drain it out and then I wrap the veggies in a towel and dry them off. (I know it’s a lot of work, but it’s worth it.)

I put 4 tablespoons of oil into my pot. (I use a big, heavy Le Creuset casserole pot.) When the oil is hot (medium high heat), I carefully add the eggplant and saute for a few minutes. Then, I remove the eggplant, do the same with the squash and add the removed squash to the eggplant in a separate bowl on the side.

In the same pot, I cook the onions and the peppers (I usually add a little more oil first). Cook for about 10 minutes until tender, not browned. Stir in the garlic and season with a little salt and pepper to taste. You have to peel the tomatoes and then I cut them in half, scoop out the seeds (I use a measuring spoon, which works great)  and then just slice tomato pulp into strips about 1/2 inch long. Add the tomatoes to the pot, over the peppers and onions, cover the pot and cook over low heat for approx. five minutes. At this point, the tomatoes will begin to render their juices. Uncover pot, taste for salt and pepper, raise the heat and bring to a boil for about three or so minutes. The juice will begin to evaporate. Lower heat back down to a simmer and add the eggplant and zucchini squash. I cover it and let it cook for at least 1/2 hour. If it’s really boiling and you can’t get it to simmer, turn off the heat and keep it covered on the stove for a while (the stove stays hot and it will continue to cook; you just don’t want to burn it). After a 1/2 hour, correct seasonings if necessary. If I am serving it that night, I remove the cover and heat uncovered for another 15 minutes or so. The veggies should be melded together and softened with most of the juice evaporated. Be mindful of the heat–don’t scorch the bottom of the casserole (stir it around a lot). Serve over pasta, rice, or tofu. This also makes a delicious side dish with meats.

* Serves approx. 8

*This keeps in fridge for a few days, so can be made ahead of time. Just reheat in a saucepan over the stove.

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