Eat Together, Make Life Delicious...

Ratatouille is one of those meals that keeps on giving and delicious spooned over omelets, chicken, pasta, lamb, and vegetables. It's also great served cold, tucked into portable container with a few slices of bread for a quick snack while on the run. My kids eat Ratatouille topped over pasta with shredded Parmesan cheese (I know, I know! but whatever it takes). I like to add Okra to my Ratatouille when it is in season. If you prefer your Ratatouille without it, simply substitute it with another pound of eggplant.

If you are serving this for the first time, make sure you tell your kids the name of this dish. Most of them will relate it to the Disney movie, but hey, whatever it takes to get them to give it a try.

Ratatouille with Eggplant and Okra
Makes 8 servings

3 large Eggplants, ends removed, and diced into ½-inch cubes (Large Eggplants are about 2 pounds each)
1 pound Okra, end trimmed and cut into ½-inch slices
½ teaspoon Salt, and to taste
2 tablespoon olive oil
1 large white Onions, ends removed, peeled and roughly chopped into ¼-inch pieces
2 Zucchini, sliced ½-inch thick coins and halved
2 Red bell peppers, cored, seeded, and cut into ¼-inch slices
4 Garlic cloves, minced
2 28-ounces canned whole tomatoes, diced into 1-inch cubes (canned diced tomatoes
or fresh tomatoes can be used, see note below on preparation instructions)
1 large bunch of Basil, torn by hand in half
1 cup finely chopped fresh flat leaf parsley
1 tablespoon finely chopped fresh Thyme

Place the eggplant cubes in a large colander and sprinkle it with ½ teaspoon of salt and set it aside.

Meanwhile, set a large stockpot over medium heat and slick the pan with 2 tablespoons of olive oil. Add in the okra, onion, zucchini, peppers, and toss until they render their juices and are lightly sautéed, or about 8 minutes, and then add in the minced garlic.

While that is cooking, rinse the eggplant and shake off any extra water.

Reduce the heat on the pot to medium low and add in the eggplant and tomatoes and cook the sauce for 20 minutes. When the eggplant starts to become tender, add in the pepper, basil, parsley, and thyme and cook the ratatouille for another 15 minutes.

Turn off the heat and allow the ratatouille to cool slightly. Serve immediately right form the pot.


Note: When using fresh tomatoes

Fill a medium sauce pot halfway with water over high heat. Prepare an ice bath and set aside. Score the tomatoes on each end by making a small “x” with a knife. When the water comes to a boil, carefully drop in the tomatoes in the boiling water 30 seconds. Remove the tomatoes and refresh them in the ice bath for 15 seconds. Remove them from the ice bath and set aside. The skin where the tomato was scored should begin to peel off easily. Peel off all the skin. Core the tomatoes, remove the seeds, and cut them into bite size pieces. Prepare as above.

Labels: Appetizer, Comfort Food, eggplant, garlic, getting kids to eat, home made, okra, small bites, veggies

Last month I did a poll and asked a handful of people what images came to mind when they heard the word family reunion and what part of the event did they look forward to. Surprisingly, what was on the menu was at the top of the list. Not visiting with cousins you haven't seen in years or the opportunity to sit and talk to siblings...but what food everyone was bringing and being cooked up! And their replies, when they talked about the food, were filled with emotion and heart. And, it wasn't just any food but delicious family recipes that had been passed down for generations: dishes like "great grandma's cake" or "Uncle Jo's barbecue sauce".

So in honor of the family reunion season that kicks off mid June and the great family recipes we travel miles to eat, I am sharing two of my family's own.

And how about this year while munching down with those you love, strike up a conversation. Start with learning as much as you can about the people behind the menu. Such as "How'd the barbecue sauce get started", or "Why did grandma use whiskey in her cakes?" and write it all down! Trust when I say knowing those tid bits will make what you are eating all the tastier...


Edna's Crab Balls (or as she might say, "the best part of the crab!")
1 large egg, beaten
2 tablespoons mayonnaise
1 cup bread crumbs
1 teaspoon kosher salt
1 pinch cayenne
1 tablespoon lemon juice
1 tablespoon Old Bay
1 teaspoon coarsely chopped fresh flat-leaf parsley
1 pound lump crabmeat, picked over for shells and cartilage
Vegetable oil for deep-frying
Tartar Sauce for serving

In a medium bowl, combine the egg, mayonnaise, breadcrumbs, salt, cayenne, lemon juice, old bay, and parsley. Mix well. Gently fold in the crabmeat. Avoid over-blending. Form the mixture into 1-inch balls.

In a large heavy Dutch oven, heat 4 inches of oil until 320 degrees. Add a handful of the crab balls and deep-fry for 1 to 2 minutes, or until crispy. Drain briefly on paper towels and serve immediately with tartar sauce.


Monga's Hot Milk Cake (which is a lot like her beloved Pound Cake-and another favorite!)

Labels: american classics, Appetizer, Blue Crab, Crab Balls, crab cakes, Easy Desserts, Easy Recipes, Family Meal

I have a promise to sit down as family for dinner at least 5 times a week. And as a working mom the easier the recipe, the more I like it! I discovered the beauty of layered vegetable towers a few years ago after my third kid was born. It's easy, healthy and best of all versatile. If you have picky kids (or even husbands, you'll be clapping with enthusiasm along with me!)

All you need to get started are 4" mini spring form pans (the ones they use to make cheesecakes) and a little imagination. My favorite combination right now is Sweet potato and Sauteed Kale and Goat Cheese where as my kids are into Russet potatoes, Cheddar cheese, Sauteed broccoli, and bacon bits.

And really, anything is possible. One night I even made layered (leftover) meatballs and pasta, but that's probably another blog all together!

To get started preheat the oven to 350 F with the oven rack set in the middle. Place a sheet pan on the counter along with four spring form pans. Place three par baked sliced potatoes at the bottom of the pan to create a crust.

Begin filling the spring form pan alternating with your favorite filling and the par baked potato slices. I like to use mixed veggies and cheese as my filling. Once the spring form pan is full place it in the oven to bake for 20 minutes or until the potato slices are tender. To serve, gently release the veggie tower from the spring form outer pan and add a few sprinkles of cheese.

Just to get you started here are a few ideas:
Sweet Potato Sliced and mixed Sauteed Kale and Goat Cheese
Sweet Potato Sliced and mixed Wilted Spinach, Garlic, and Ricotta Cheese
Russet potato Slices and mixed Cheddar cheese, Sauteed broccoli, and bacon bits
Russet potato Slices and mixed Mozzarella cheese and roasted cauliflower

Labels: Appetizer, cauliflower, cheese, Comfort Food, Family Meal, garlic, kale. goat cheese, sweet potato, veggies