snap, crackle and pop
Just so no one gets to thinking that we eat large slabs of meat three times a day, here's proof. Last night I made (a reasonable facsimile of) Vietnamese salad rolls with peanut sauce for dinner. The sole survivor was my lunch today.
Tonight we're having salmon and this stir-fry ratatouille which I really enjoy because it doesn't have as much oil or take as long to make as a classic ratatouille. It's great hot or cold as a vegetable side dish and also wonderful on its own or sprinkled with a bit of grated cheese on top, melted under the broiler until brown.
Stir-Fry Ratatouille (from The Lighthearted Cookbook by Anne Lindsay)
2 Tbsp olive oil
1 medium onion
2 cloves garlic, minced
8 medium mushrooms, halved
1 small sweet red or yellow pepper, cubed
2 cups cubed unpeeled eggplant
1 small zucchini, sliced
2 tomatoes, cut in wedges
1/2 tsp each dried thyme and basil
salt and freshly ground pepper
In a large non-stick skillet heat half of oil over medium-high heat; add onion, garlic, mushrooms and sweet pepper and stir-fry until tender, about 4 minutes. With slotted spoon remove to side dish and set aside.
Heat remaining oil in skillet; add eggplant, zucchini; stir-fry for 4 minutes or until tender. Return mushroom mixture to pan, add tomatoes, thyme, basil; cover and simmer for 5 minutes. Add salt and pepper to taste. Makes 6 servings.
And then...the ultimate in sophisticated desserts, something I haven't made for ages...
Rice Krispies® squares! Mmmmmm!
There are only four left and guess who ate most of them?