Ratatouille

It is summer time and this is a nice light side or main dish.  We found that it tastes better reheated the next day.

Ingredients
12 oz can diced tomato
1 tbs garlic
1 large onion
salt and pepper to taste
2 zucchini
2 yellow squash
1 Italian eggplant
1 red bell pepper
Fresh thyme
1 tbs olive oil

In a small pot heat diced tomatoes and garlic.  With a hand blender puree the tomatoes.  I like to leave a few tomato chunks in the sauce.

Run each vegetables through a food processor separately with the slice blade or use a mandolin and slice all the vegetables to the same size.  Set aside each vegetable in a separate dish.

Preheat oven to 375.

In a 9x13 baking dish pour pureed tomatoes and cover with sliced onions.  Salt and pepper onions.  On top of the onions arrange the sliced zucchini, yellow squash and eggplant in alternating rows.  Top with red bell pepper.  Salt and pepper the vegetables.  Spray with olive oil and sprinkle with fresh thyme.
Cover with parchment paper and bake for 45 minutes or until vegetables are cooked and the tomato is bubbling up around the edges.

Top with goat cheese and serve.

Orzo with Spinach and Pine Nuts

We are having Sockeye Salmon for dinner and wanted to try a new side.
I thought this was a nice vegetarian side to go with the Salmon.

Ingredients
1 tbs olive oil
1 medium onion Julianne
4 cups of Spinach
zest of one lemon
juice of one lemon
1/2 cup pine nuts toasted
Salt and pepper to taste
2 cups cooked orzo
1 tbs butter

In a large saute pan, heat olive oil and add onions.  Cook until translucent.  Add spinach to pan and let it wilt.  Turn off heat and add remaining ingredients.  Serve Warm.    

Brie and Turkey sandwich

This sandwich always reminds me of a meal we had at  the Norway pavilion at Epcot.  You can modify it to your taste.  I had one with some cranberries, pecans and cinnamon.  This is the basic version.

Ingredients
2 slices Sourdough Bread (or another hearty white bread)
Butter
Sliced Turkey
Brie
Sliced apple

Butter one side of the bread.  Layer Turkey, brie and apple on the nonbuttered side; place the other piece of bread on top butter side up.  Using a Panini press, skillet or George Forman grill, and cook until golden and crisp.
  

Chicken and Vegetable Casserole

My mother used to make this when ever we had leftover rice.   I make it when I have some leftover rice and chicken breasts. It is pretty easy to put together and adaptable to what ever you have available.
This is also a good freezer casserole so you can make it ahead of time and use it when you need it.


Ingredients
1 cup cooked white rice
1 and 1/2 grilled chicken breast cubed (omit if you want to make vegetable casserole)
1 12 oz bag of frozen mixed vegetables
1 cup diced broccoli
1 10 oz can condensed cream of celery soup
1 10 oz can condensed cream of mushroom soup
5 oz of milk  (add more milk if it appears to be to thick)
1 8 oz  diced water chestnuts(optional)
1 15 oz can baby corn diced (optional)
1 can diced jalapeños (optional)
3 cups shredded cheese divided

In a large mixing bowl  combine all ingredients and half of the cheese.  Place into a 9x13 or a 9X9 baking dish and top with remaining cheese.  Cover with aluminum foil and bake at 350 for 30 minutes.  Remove foil and bake an additional 10 to 20 minutes or until cheese begins to brown.