Remy's Ratatouille

A few weeks ago, the kids watched Ratatouille for the first time in a long time.  Afterwards, they were begging to eat Remy's Ratatouille.  I looked for a recipe online and found it!  Here is a link, and a picture of what I did, just so it's documented, because I'm never doing it again. :)  And after all that work, after a few bites, my daughter said, "Mom, I only like ratatouille at Gusteaux's restaurant."  Niiiice. :)

http://www.grouprecipes.com/15255/remys-ratatouille.html

Recipe Index

Hey!  Our family has been out of country on a much needed break.  We returned a few days ago and I hope to get back to blogging in a few days.  But in the meantime, I wanted to introduce you to the new Recipe Index.  See the tab up there under the picture?  There is a linked list of every recipe on the blog! I was getting annoyed at how hard it was to find a recipe, click a category, scroll... scroll... scroll.  No more! Check here for every recipe on the blog! You're welcome.  : )

PS: If you find a link that's not right, please comment here and let me know.  I double checked, but ya never know... Thanks!

Meatball Marinara Subs

These things are so huge, you don't need to serve anything with them.  But if you want, a salad would be a good idea. :) 

Meatball Marinara Subs

1 kg chicken keema

Seasoned salt

Garlic salt

2 T. worcestershire

1/2 packet onion soup mix (you can leave this out if you don't have it)

1 egg

1/2 c. grated parmesan

1/4 c. bread crumbs, italian flavored

3 T. italian seasoning

4 garlic cloves

Marinara:

12 roma tomatoes

6 garlic cloves, chopped

Olive oil

Salt 

Sugar

Black pepper

Basil, fresh or dried

Combine all ingredients for meatballs.  Form 1-1 1/2 inch meatballs.  Place in a skillet coated with olive oil, turning to brown all sides.  Once brown, cover and cook in skillet (or place in an oven, about 150).  Cook until no longer pink. 

For Marinara:

Saute garlic in olive oil. Cut tomatoes in half and puree in mixee till smooth but still chunky.  You want to break up the skins, because that's where the flavors at!  Add to garlic in pan and bring to a boil, stirring constantly to avoid burning or sticking.  Pour in a bit more oil, according to taste.  Now this part is not at all specific.  Just do it a little at a time 1/4-1/2 t. and keep tasting, tasting, tasting.  Add salt, heavy dusting of black pepper, and 1-2 t. sugar.  Lower heat and cook uncovered, stirring regularly, until all fluid is thickened, about half an hour.  Remove from heat and add lots of fresh chopped basil.  (If you don't have fresh basil, you can use dried.  Just add it with the salt and pepper, maybe 1 t. to start with...)

Once the marinara is finished, add the cooked meatballs and coat. Place the meatballs in the buns.  Top with mozzarella cheese and toast 4-5 minutes in oven, until cheese is melted.  This makes 6 huge subs, 30 meatballs.  Easily cut this in half for a family of four. Also, this recipe also goes great over spaghetti.  You might want a more sauce to less meatball ratio for spaghetti though. :)   

Banana-Chocolate Chip Bars

A favorite in our house, for a husband who doesn't always love all things chocolate...

Banana Chocolate Chip Bars
3/4 c. butter, softened (150 g.)
2/3 c. granulated sugar
2/3 c. packed brown sugar
2 t. baking powder
1/2 t. salt
1 egg
1 c. mashed ripe bananas (3 medium)
1 t. vanilla
2 c. all-purpose flour
1 bag semi-sweet chocolate chips
2/3 c. chopped walnuts, optional

Grease a 15x10x1 inch baking pan, or thereabouts. (I have one that came with my oven that's deep enough that fills the oven, like a jelly roll pan that works).In a medium mixing bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds.  Add the sugar, brown sugar, baking powder and salt.  Beat until combined.  Beat in egg, bananas and vanilla.   Beat in as much of the flour as you can with the mixer.  Stir in remaining flour.  Stir in the chocolate pieces and, if you want, nuts.

Spread in the prepared baking pan.  Bake in a 170 degree oven about 20 minutes or until golden on top.  Cool on a wire rack, and cut into bars.

These are not really firm bars, more of a cake-like consistency.  Best straight out of the oven. :) 

Caribbean Beans and Rice

This is a recipe I relied on during our first few months in South Asia.  Easy. Simple.  All the ingredients on hand, or easy to get. 

Caribbean Beans and Rice
1 1/2 c. uncooked rice
2 t. vegetable oil
1 chopped onion
1 1/2 chopped green peppers
3-4 garlic cloves, minced
1 c. coarsely chopped tomato (about 2-3 tomatoes)
1/4 t. salt
1/4 t. red pepper (lal mirch)
1/2 t.+ ground cumin
1/4 c. fresh cilantro, chopped
1/3-1/2 c. dried kidney beans
1/2 c. mozzarella or cheddar cheese, shredded


Boil water for rice and cook it till it's done.  Duh. 


If you forgot to soak the beans like I always do, you can do a quick soak before dinner by boiling some water, throwing the beans in (after the gas is off) and covering the bowl or pot with a lid for an hour. Or, if you forget to do that, then put the beans in the pressure cooker, and put a whole lotta water in.  Like four to five times as much as the beans.  So, 3 cups or so. Then cook them and listen.  Check after 20 minutes or so to make sure there's still water in there. (I usually pick it up and slosh it to see if I can still feel the water moving around.  If so, keep cooking.)  Beans that are totally dry usually take about 45 minutes to cook.  Ugh, I know. :) So don't forget to soak them, is the moral of the story. 


On to the recipe. 


Heat the oil in a large skillet. Add onions, green peppers and garlic.  Saute 5 minutes or until tender.  Add chopped tomatoes, red pepper and cumin.  Saute another couple of minutes.  Add the cooked beans and stir to combine, adding water if you need to to get a good consistency.  Add the chopped cilantro and cook one more minute. Serve over rice, topped with cheese.  Easy peasy! :) 
*adapted from The Complete Cooking Light Cookbook

Aloo Shimla Mirch (Potatoes and Green Peppers)

One of our favorite lunches for our helper to cook, even though I taught her how we like it! :)

Aloo Shimla Mirch

6 potatoes

2-3 green peppers, chopped

4 garlic cloves, chopped

1 onion, chopped

1 t. cumin seeds

1 T. dania (coriander powder)

1/4 t. turmeric

3/4 t. salt

1 1/2 t. garam masala

1/4 t. pepper

Peel and cut the potatoes into bite size pieces.  Boil until soft to the bite, but still hold their shape.  Drain the water off and keep aside. 

Heat 1-2 T. oil in a wok.  Add cumin seed and saute till it starts popping and smelling great!  Add chopped garlic, onion, and green pepper.  Saute 5-7 minutes till pepper is softening.  Add potatoes and stir fry, with a bit more oil if necessary.  Then add dania, turmeric, salt and pepper, and about 1-2 T. water.  Stir to combine and coat.  Last, add garam masala and stir to coat, adding a bit of water as needed to get a good consistency.  Serve with chapatis. 

Breaded Ranch Chicken

This is a recipe I grew up eating. It's quick and easy, and really yummy.  I usually serve it with mashed potatoes and some kind of green vegetable for a balanced meal... I admit it does use some imported ingredients.  You'll have to forgive that... we try to always have parmesan cheese on hand. My husband always says barbecue sauce and parmesan cheese are his two favorite foods.  I always say, Neither of those are real foods. :) 

I admit, I serve this with mashed potatoes and corn this time, two starches! :)  I was out of anything green... oh well.

Breaded Ranch Chicken

3/4 c. crushed cornflakes

¾ c. grated Parmesan cheese

1 envelope ranch salad dressing mix, or 3 T. of ranch powder, if you get it in those tall cylinders

8 boneless skinless chicken breast halves (2 lbs.)

1/4 c. (50-60g, 1/2 a 100 g. box) butter or margarine, melted

In a shallow bowl, combine cornflakes, cheese and mix. Dip chicken in butter, then roll in cornflake mixture to coat. I mean, really get it coated, push it in, mash it down...  Place in a greased 9x13 baking pan. Bake, uncovered at 350˚ for 45 minutes or until chicken juice runs clear. (It almost always takes less than 45 minutes in my oven, more like 30.) I'm marking this 40 minutes or Less, because it's way less than 40 minutes of active kitchen time.  The cooking time may take it over...