Tag: onion

A Ratatouille Remy Would Be Proud Of!

A Ratatouille Remy Would Be Proud Of!

Ever since I watched Ratatouille, I’ve been planning to try making my own Ratatouille. The movie version just looks so good, and so fancy, that I had to try it. Since we had eggplant ripening on the vine outside, I decided this week was going to be the time!

The important thing (in my opinion) to remember when you’re making this is that there appears to be no set recipe for this! Most recipes for traditional French dishes are very similar. However, this one seems to be more of a comfort food, and every Mom and Grandma has their own version. Some are very “organized” like this one, made with layers. Some are all cut up and mixed together. Some recipes I’ve seen have you roast the vegetables separately first, and then cook them together.

What does that mean? It means you can pretty much do whatever you want. ūüôā If you don’t like eggplant or squash – leave them out. Substitute them. Some recipes called for potatoes. Some didn’t. You can alter this to fit you and your family’s tastebuds. You can also alter the amounts. My recipe makes a small 8″ round dish. There are only two of us, and squash and zucchini aren’t our favorites. I didn’t want to make a huge amount and then end up not eating it. I chose to slice and arrange everything as well. You can just chop them up and dump them in – they’ll still taste good – maybe even better because it will all be mixed together!

Ingredients for Ratatouille

Overall, it’s a healthy, pretty easy dish, though it does require some time.

You need a lot of veggies for this. Again, feel free to swap or leave out things you want to change. You can also put more of the things you like most. But a couple cloves of garlic, an onion, red pepper, a couple of tomatoes, a couple zucchini, a yellow squash, an eggplant, bay leaves, thyme, basil, oregano, and olive oil are what I used in mine. I used fresh thyme because I had it – feel free to use dried instead.

The first thing I did was to slice my onion thinly. I wanted to caramelize them before putting them in, but it’s an optional step. You can just saute them until tender and it will work just fine. If you want to caramelize them, you’re going to put them in a non stick skillet with a tablespoon or so of olive oil and let them cook over low heat for about an hour. (See? This is why I say you may not want to do that.)

Once they are cooked, you’re going to seed and dice your tomatoes. I seeded them over a strainer so that I could add the juice to the skillet. I also diced my red pepper, and minced two cloves of garlic. All this went into the skillet, and I turned the heat up to medium and let it cook for about 5 minutes, until the peppers were starting to get tender.

You’re going to pour this into the bottom of your baking dish. If you decide to just chop things and bake them together, you’d mix in the other ingredients. But in this case, I wanted to use it as a base to help hold the slices of vegetables in place. Does that make sense?

This is probably the hardest step of the whole process. Seriously. The next hardest thing is slicing the squash, zucchini, and eggplant. Mainly because I used a mandolin. You don’t have to. I did it because I like that I put in minimal effort and they come out thin. But I also know that mandolins are sharp. Do not find this out first hand. Just trust me on this. I was at a bridal shower once helping to set up when one of the other bridesmaids was using a mandolin and chatting it up. She ended up in the bathroom holding her finger over her head while others applied pressure, and a few girls had to step out to get fresh air because there was blood.

Don’t worry – in the end, she was fine. It didn’t even require a trip to the urgent care.

But believe me when I say those things are sharp!

Anyhoo… once everything is sliced, the rest is pretty simple. Before you start, preheat your oven to 350 degrees. Make sure there are no cookie sheets stuffed inside to dry. (Yeah, yeah, I know I shouldn’t do that.) Layering everything takes a little time, but it looks pretty awesome. Having the onion mixture in the bottom helps keep everything in place as you layer them in. I alternated the types of vegetables so it would look pretty – zucchini, squash, and eggplant. In the dish I was using, I ended up only needing one of each vegetable (though I bought more). If you use a bigger dish, it may take longer and take more slices. I even had some left over.

Remy's Ratatouille

Drizzle another tablespoon or so of olive oil over the top of the vegetables, and then tuck your bay leaves in. You could put them in the onion mixture as well if you wanted. Sprinkle the top with thyme, basil, and oregano, and then place your parchment paper over the top. Put an oven safe plate or bowl to weigh it down, and pop it in the oven. I put it in for about 1 hour.

After the hour is up, carefully take the paper and bowl off, and bake another 30-45 minutes. The liquid should have reduced a little, and the top will be roasted and deliciously brown.

Once its done, take it out and enjoy! You could serve it with baked potato, rice, or just some nice French bread. Either way, it will be melt in your mouth delicious! The only thing I will say is that you HAVE to make sure that you get some of that onion mixture on the bottom. Don’t forget that part! That was my favorite part, and I thought it was crucial to have with the squash. If you were to just chop all this in similar size pieces and roast it, I think the flavors would mingle a bit more. Still, this was pretty delicious as is!

Remy's Ratatouille

 

 

table rating
This is a Table recipe – mainly because it requires a few more steps. It’s worth the extra effort!

 

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Remy's Ratatouille
Prep Time
15 mins
Cook Time
2 hr
Total Time
2 hr 15 mins
 

Inspired by the scene at the end of Ratatouille the movie!

Servings: 2 people
Ingredients
  • 1 medium zuchinni, sliced thin
  • 1 medium yellow squash, sliced thin
  • 1 large sweet onion, sliced
  • 1 medium eggplant, sliced thin
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1 tsp dried basil
  • 3-4 sprigs fresh thyme
  • 1/2 tsp oregano
  • 1 medium red bell pepper
  • 2 medium tomatoes, seeded and diced
  • 3 tbsp olive oil you can add more as you need
  • Salt and Pepper to taste
Instructions
  1. Thinly slice a large sweet onion. Pour 1 tablespoon of olive oil into a nonstick skillet over low heat. Cook, stirring occaisionally, until onions are golden brown. (About one hour)

  2. As your onions are cooking, seed and dice two tomatoes, mince your garlic, and dice the red bell pepper. When the onions are nearly finished, add the rest of these ingredients and turn the heat up to medium. Saute for five minutes, or until the peppers and tomatoes begin to soften.

  3. Pour the onion mixture into the bottom of your pan, and preheat the oven to 350 degrees.


  4. Using a knife or mandolin, slice the zucchini, eggplant, and yellow squash into thin rounds. 

  5. Alternating the vegetables, layer them over the onion mixture. Drizzle with remaining olive oil, and sprinkle the herbs over the dish. Tuck the bay leaves between the vegetables, or add before layering squash.

  6. Place a piece of parchment cut to fit your dish over the vegetables, and weigh it down with an oven safe plate or bowl. 

  7. Bake for 1 hour, then remove the parchment and bake another 30-45 minutes, or until some of the liquid has reduced and the dish is brown and roasted.

Chien-Po’s Tofu Bowl

Chien-Po’s Tofu Bowl

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We were watching Mulan the other night, and the scene at the beginning where Mulan is making her first appearance as Ping came onto the screen. Yao is calmed by Chien-Po, who picks him up and chants something that sounds like a string of nonsense, but a few words are recognizable. The only one I really heard, however, was “tofu.”

Did I mention I was hungry when I started watching this?

I lived for the first two years of college on tofu and bad cafeteria pizza. While I don’t eat pizza much anymore, tofu has stuck with me. Add to it that one of my roommates through college was Japanese-American and from Hawaii… we ate a lot of tofu. One of the things I liked was Ma Po Tofu. But I didn’t have any mix, and short of ordering it online, there’s nowhere here to buy it.

So I decided, as I watched Mulan, that I could take the same basic concept and create my own dish. Thus, Chien-Po’s Tofu Bowl was born!

If you are a vegetarian or vegan, you can easily substitute veggie meat in this rather than including the ground meat. Regardless of your food preferences, I would recommend two things for certain Рserve this with plain white rice, and make sure you use extra stock. You can add cornstarch or arrowroot powder to the sauce to thicken it if you want, but if you let this reduce too much, it will be REALLY salty. The soy sauce and black bean sauce are pretty salty on their own Рreduced down they can be too much.

First, chop all the veggies. Don’t be like me and pull things out and try to prep as you go. It usually slows things down and something might burn. I’m getting better about prepping first, and I have to tell you it really makes things easier. When you’re chopping your onions and peppers, I would recommend a pretty fine dice. Then again, I am one of those weird people who doesn’t like huge chunks of veg in my dish. If you don’t have a problem with that, you can just rough chop them. Whatever makes you happy. It may change how long they need to saute and soften a bit, but you can judge that. I trust you.

Once everything is prepped, heat your olive oil in a big non stick pan. It is better to have too big a pan than not big enough. After¬†you get the tofu in and you try to stir it around, you don’t want to have to worry about flipping it all over the stove. Not that I’ve done that or anything.

Chien Po Tofu Bowl Onions and Peppers

Once you’ve got the oil heated, dump in your onions, peppers, and garlic. Continue¬†to saute these for about 10 minutes, or until the onion is translucent and softened a bit. After¬†it hits that point, add in your ground meat and brown it off. When¬†it is cooked through, drain off any excess fat.

Next¬†add your sauces, broth, and seasonings. Don’t add any extra salt! You don’t need it. Trust me. After you have everything in, make sure everything is well combined¬†and the broth is simmering. Let it cook¬†for a few minutes. While its doing its thing, drain your tofu and cut it into small cubes. You can do big ones if you like, but when I did it the first time, I found the big ones had a tendency to end up a little torn if you weren’t paying attention when stirring them in.

Put your tofu in the pan and gently stir it into the sauce. You want to make sure its coated in sauce. Let it simmer for a few more minutes. You don’t need to cook the tofu, but you want to give it a chance to absorb some of the sauce flavors and warm up.

Chien-Po's Tofu Bowl

Once its done turn off the heat, and get your bowls of white rice ready. Serve some of the tofu mixture right over top. If you don’t own a rice cooker, I highly recommend them. I always manage to screw up rice made in a regular saucepan. Its either not done all the way through, or its stuck to the bottom of the pan. With the rice cooker, I don’t have those issues, and its relatively inexpensive. As a bonus, the one I bought also comes with a steaming tray that fits over the top.

 

 

Chien Po's Tofu Bowl

 

quick rating

Print
Chien-Po's Tofu Bowl
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 
Ingredients
  • 1 lb ground pork, turkey, or beef
  • 1 block firm or extra firm tofu (usually 12-16 oz), drained and cubed
  • 2-3 tbsp olive oil
  • 1 large onion, diced
  • 1 large bell pepper, diced
  • 2 cloves garlic, minced
  • 3 tbsp black bean garlic sauce
  • 1 tsp ginger
  • 1/2 c chicken or beef broth, or veg stock
  • 4 tbsp soy sauce
  • 1 tsp sugar
  • 2-3 tbsp sweet thai chili garlic sauce
Instructions
  1. Chop and mince all ingredients. Heat olive oil in a large, nonstick skillet over medium heat. When oil is hot, add onions, peppers, and garlic.

  2. Saute until onions become soft and translucent, around 7-10 minutes. If it looks like it needs more liquid, add a few tablespoons of broth to the pan.

  3. Add your ground meat and brown off the meat. Drain off any excess fat.

  4. Add in all the spices and sauces, and allow to simmer for 1-2 minutes. Add in the tofu and gently stir into the mixture.

  5. Cook for another couple of minutes, until the tofu is warm and well coated in the sauce. 

  6. Serve over rice. 

chien-po tofu bowl