Wednesday, November 01, 2006

Ratatouille and Stuffed Bell Peppers

Mmmmmmmmmm, tasty!

Who knew but every cookbook we turned to had a recipe for Ratatouille and they were all different. We blended the Joy of Cooking and the Mediterranean Country Kitchen.

Steamed red bell pepper stuffed with a mixture of long grain rice and beef with herbs (dried basil, oregano and bay leaf) with several dashes of worchestershire a pat of butter on top amd capped then cooked in the oven for 25 min. Salt and pepper as needed to taste.

Ratatouille: a melange of olive oil, eggplant, zucchini, onion, mushroom, red pepper, garlic, basil. Cook until all are softened and eat.

The perfect winter meal. Warm and the perfect weight for our tummies.

Tea and cookies to finish.

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