Friday, December 17, 2010
We had lots of vegetables in the crisper from our organic delivery, so I decided to make a quick vegetable meal, what I'm calling a winter ratatouille. You can whip this up for lunch or dinner in less than half an hour. I served the winter ratatouille in these pinched bowls and spoons which I made when I was living in the RV. The spoon handles aren't long enough, but that's the beauty of being a potter. I can perfect my idea and make more. I think it's fun eating with a hand made spoon out of hand made bowl. I'll bet children would love using a handmade spoon. They could be made in different colors and each one could have their favorite. There I go again with the ideas, I just can't help myself.
3 carrots, sliced thin
1 crookneck squash, sliced, then squared
1 zucchini, sliced, then squared
1 small can chopped tomatoes
2 pats of butter
I didn't measure the spices, maybe a 1/2 tsp each
minced, dried garlic
dried ground ginger
dried ground turmeric
ground pepper corns
a few shakes from habanero hot pepper sauce to your liking
Melt the butter in a large sauce pan on medium high heat, add the minced garlic and the carrots, saute till you can smell the garlic, but don't burn the butter. Add in the rest of the vegetables, then pour in the tomatoes and start sprinkling in the spices. I add spices by eye now, but you can measure to be safe if you like. Don't forget the hot pepper sauce, a little warmth in the dish is welcome in the winter. Fold the tomatoes into the vegetables, cover and turn down the heat to low, simmer for about 15 minutes, stirring a couple of times.
While the vegetables are cooking, microwave (or have them pre baked) red potatoes, one potato for each serving you plan to make. I made four small ones, so we could have the dish for lunch and dinner. Chop up the potatoes and place one in the bottom of each bowl and add the vegetables over the top and serve piping hot. This is a really tasty and hearty vegetable dish and the pepper sauce gives some added warmth.