Phew! I have been seriously slacking on blogging lately!! And it is NOT for lack of cooking... seriously, I have 4 mini loaves of chocolate pumpkin bread in the oven as I type... but it is for lack of picture taking.... sorry.
I have been making little mini creations almost every day and I have been bust with work, homework, friends, and puppies. excuses excuses.
This past weekend flew by way too fast but I was able to end it with a nice pot-luck style dinner party at my place complete with 11 people and 5 dogs.
I had been preoccupied all day and didn't even make it to the grocery store until 90 minutes before everyone was supposed to show up so I picked three very quick recipes to make for the party, and luckily I had some help.
I decided to make Ratatouille because I just love squash....and because it is just too easy!!
Ratatouille
The recipe has more specific measurements [I will post the recipe measurements] but honestly I just added what I had
Ingredients
1/4 cup olive oil, plus more as needed [I added a bit more after the eggplant soaked it all up]
1 1/2 cups small diced yellow onion
1 teaspoon minced garlic [I used 2 cloves]
2 cups medium diced eggplant, skin on [I just used the whole eggplant]
1/2 teaspoon fresh thyme leaves [I used dried]
1 cup diced green bell peppers [get this....they were OUT of them!!!]
1 cup diced red bell peppers [I used 2 in order to make up for the green one as well]
1 cup diced zucchini squash [I used 2]
1 cup diced yellow squash [I used 2]
1 1/2 cups peeled, seeded and chopped tomatoes [I used two large ones]
1 tablespoon thinly sliced fresh basil leaves
1 tablespoon chopped fresh parsley leaves
Salt and freshly ground black pepper
Directions
Set a large 12-inch saute pan over medium heat and add the olive oil. Once hot, add the onions and garlic to the pan.
Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes.
Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes.
Add the green and red peppers, zucchini, and squash and continue to cook for an additional 5 minutes.
Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes.
Stir well to blend and serve either hot or at room temperature
Yup, even will all those guestimations, it worked just great!
While I was working on that, I had my helper working on my favorite dish for diner parties
Almond and Cheese stuffed Dates wrapped in Bacon
 |
| before the oven |
It is really quite simple
Ingredients
One package of bacon
Almonds
Blue cheese
Whole pitted dates
toothpicks
Directions
Preheat oven to 400'F
Cut bacon slices in half
Take each date and put the almond in it to make some room and then remove it. Put some blue cheese into the date, then the almond again, and finish with some more cheese.
Wrap with bacon
Place a tooth pick to keep together [or place them wrapped side down on cookie sheet]
Bake for 12-15 minutes or until bacon is browned.
These little babies go quick and make a great starter!
And finally, I wanted to make a refreshing salsa. I have really been loving pomegranates this season and so I wanted to work with them
Pomegranate Salsa
Ingredients
1 pomegranate - all the arils
1 diced cucumber - seeds removed
2 jalapeños, seeds removed and minced
1/4 - 1/3 cup finely chopped cilantro
1/3 cup diced red onion
squeeze of half to a whole lime
Directions
Mix it all together and enjoy!!!
Really what you need are the people to come eat with you!!
I am so thankful for the ability to have friends over to my home and cook and enjoy the company of such awesome people!!
I'll try and do a new post soon!
