RA TA Toooo Eeee

Ratatoutille

Ra Ta Toooo EEEe! Flexibile and versatility, this dish ups the cooking ante with a way to learn and use knife skills as you test your flavor buds on a colorful recipe wrapped as a burrito filling, roll in crepes or omelettes, made as a side, a snack, an entree, lunch or dinner . Just don't forget it on the midnight run to the fridg!

 

The last decade plus has seen Americans and many parts of the world exchange cooking for other ways to occupy that time. Realize though that today with terrific information, cooking can offer an awareness of how the correct food can make you and your body a living ball of great health. When you do not cook you lose that connection. Turn it over to manufacturers, marketers and restaurants without personal knowledge of how to make choices that keep you in great shape and you might as well set aside a whole lot more of your harder earned money to piss away soon on paid calls to 'Consult your practioner' when you order!

http://www.dailyfinance.com/2011/12/23/can-fast-food-really-make-america-healthier/

Think of knowledge earned as savings invested, your annuity to healthy living.

http://www.dailyfinance.com/2011/12/22/u-s-retirement-assets-declined-by-1-4-trillion/

 

Part of that is Ratatoutille, a playful, plate of great tasty health. While this is one example of many versions on the web, if you're not into cooking, why do it? Call a spot where get a quart size of this wonder dish and enjoy eating in or for portable fun!

Ingredients

1/4 cup olive oil, plus more as needed

1 1/2 cups small diced yellow onion

1 teaspoon minced garlic

2 cups medium diced eggplant, skin on

1/2 teaspoon fresh thyme leaves

1 cup diced green bell peppers

1 cup diced red bell peppers

1 cup diced zucchini squash

1 cup diced yellow squash

1 1/2 cups peeled, seeded and chopped tomatoes

1 tablespoon thinly sliced fresh basil leaves

1 tablespoon chopped fresh parsley leaves

Salt and freshly ground black pepper

Method

Set a large 12-inch saute pan over medium heat and add a tablespoon of olive oil. Once hot, toss the onions and garlic in the pan. Cook, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Remove to a large bowl. Repeat warming the pan and adding a little oil for each of the vegetables in the ingredient list, cooking each individually and adding to the bowl. When you have finished with the squash, repeat with a litte olive oil, add the tomatoes, then basil, parsley, and salt and pepper, to taste. Cook for a final 5 minutes. Return all the vegetables from the bowl to warm together with the tomato mix and serve either hot or at room temperature. Cooking the vegetables individually helps retain the freshness which will be evident in your first to last mouthful!

Low Impact Living

Today is Christmas and with only a week away to the New Year, it's a perfect time to step back and think about how to make Vegetable Alchemy, Oscar and my interest in plant based living a business in 2012. In 2011 I aligned my interest with Oscar, a parrot image I love who to me represents ecologically and body smart food. The last month I took this image to the marketplace, asking people around me if they understood why I loved the graphic icon. Many said, they did, but there was a disconnect with a parrot as their mascot. While they thought him fun and he drew their attention, I needed to give him a tag until the image conjured by his presence is clear in the minds of those who follow the brand, just as other icons make a statement. Wise thoughts and very well appreciated.

Yesterday, one man in particular, a successful businessman with global ties, loved Oscar in his hat, but was forth coming suggesting that I morph my interests into a movement called, 'low impact living.' http://www.lowimpact.org/ He understood my focus for a better quality of life with plant based food. He had already experienced many of the terrific tasting dishes that were designed for today's eating which I have been showcasing on the blog and in demonstrations as well as in restaurants. He loved the idea of a less costly home kitchen and eating with quick, smartly organized redesigned casual recipes for a modern age regardless of less demand for home cooking at present. His point was to reach out with Oscar and the idea of 'low impact living' for the body and the planet as a daily way of life. Point well taken. Low impact living becomes part of our mantra for a quality of life in earth sustainable ways. Until we meet again......Merry Christmas to all!