Crock Pot Ratatouille

I've made ratatouille before but was honestly annoyed with how long it took to make something as simple as a veggie stew. Since eggplant has been coming out of my ears (or eggs?) lately, a ratatouille was in order.

How to make it less annoying you ask? Throw it in the crock pot and be done with it. Serve it over cornmeal mush because that's living. Or serve it over proper polenta if you prefer to be fancy. I just think something as humble as ratatouille ought to be served over an equally humble mush. Plus I am weirdly craving mush and white rice all the time now.

Do you want to know why? I'm deep in my first read of "To Kill a Mockingbird" and all things Southern sound amazing, plus my eyes see everything right now as Scout would see them. Do you get like that when you read a good book? Or maybe that's crazy talk. Still doesn't explain the white rice obsession, but just go with it.

Ready to make some veggies into a fancy French word? Do it.

Crock Pot Ratatouille
Inspired by A Year of Slow Cooking
Serves 4-8 (depends on if you serve as a main or side)

1 TBL olive oil
1 zucchini, cubed
3-4 eggplant, cubed
2 cans diced tomatoes with juices
1 large yellow onion, chopped
3 cloves garlic, minced
1 cup chopped fresh herbs (I used rosemary, thyme, oregano and basil)
salt & pepper

Chop all the veggies. Layer the ingredients in your crock pot in this order: onion, zucchini, eggplant, garlic, tomato, herbs. Do several layers like this, I ended up with 3 layers. Salt and pepper after each ingredient so it gets seasoned all the way through. Don't worry if you have to pack the crock pot super full because it will cook down.

No, I didn't forget the bell peppers, I'm just not a huge fan. Add some if you like.

Cook on low for 6-7 hours. Serve over cornmeal mush, polenta, or with some crusty bread. Enjoy!

Witches Brew aka Broccoli Potato Soup

Sometimes I happen by a recipe that brings out the little girl in me. Little Gwen would have loved a thick green soup concocted in a pot with a handle. She would have also loved mashed purple sweet potatoes and homemade butterfingers.

Halloween is definitely the holiday that brings out little Gwen the most. It was a relief to see her this week, as things have been, well, less than cheerful around here. I was totally not into Halloween this year. Thank God I'm a teacher because, once again, the children have saved me. Little Gwen just could not resist dressing up for school, in a chef costume.

Dustin liked the hat, too. Yes, I made it.

The festive atmosphere at school spiraled. When I got home we decorated the house, carved a pumpkin and whipped up some witches brew. Sadly, we did not have any trick-or-treaters, but we had fun getting in the spooky spirit.

Halloween is over but that doesn't mean your little self can't enjoy some roasted pumpkin seeds, a scary movie on a stormy night, peanut butter hot chocolate, or all of the above.

Here's to our inner children. Let 'em out.



Witches Brew (Broccoli Potato Soup) 
inspired by Food and Wine
serves at least 6

2 TBL butter
1 yellow onion, chopped
2 garlic cloves, chopped
1 lb broccoli, cut into bite sized pieces
4 boiling potatoes, peeled and cubed
6 cups water
salt & pepper
parmesan cheese

In a large soup pot, over medium heat, saute the onion until translucent. Add some salt and pepper.

Add the garlic, broccoli, potatoes, water and lots more salt and pepper. Bring to a boil, then bring down to a simmer for about 10-12 minutes or until your veggies are soft enough to squish with a fork.

You can throw it in a blender at this point for a smooth soup, but we opted to just smash the veggies until it was the consistency we wanted.

Add some parmesan, a good handful should do in, and stir, tasting to see if you need more seasoning.

Serve with more parmesan. So easy. Enjoy!

Lemon Thyme Bulgur Risotto with Asparagus

I need to tell you something. But you have to promise to not get mad. Ok here it is: my tomatoes are looking gorgeous and going nuts. I realize it is the end of October and those of you who can feel winter coming on may read this as a bit of braggadocio, but seriously the reason I have to tell you this is because I'm so proud of my garden and my exceptional tomatoes.

One thing you must know is that it is notoriously difficult to grow tomatoes in Hawaii. My theory is that it doesn't get quite hot or dry enough most times, leaving the plant susceptible to bugs and mildewy type funguses.

There are no mildewy type funguses on my tomatoes and the fruit itself is about the size of my fist, by far the biggest maters I've grown in my little plot.

I've also been scoring lately with big bunches of asparagus from the garden, plants I've babied and coddled for going on four years. They are finally repaying their mommy. So I said to myself, self, let's cook some risotto, shall we?

Lemon Thyme Bulgur Risotto with Asparagus
serves 4

1 TBL olive oil
1 TBL butter
1 yellow onion, thinly sliced
1 1/2 cups bulgur
4-6 cups water or veggie stock
salt & pepper
1 garlic clove, chopped
1 lb asparagus, cut into bite-sized pieces
juice and zest of 1 lemon
2 TBL fresh thyme, or 1 tsp dry
parmesan cheese

In a heavy pan, heat the olive oil and butter over medium-high heat. Add the onion and cook about 5 minutes.

Over a separate burner, warm the water or stock over medium-low heat.

Add the bulgar to the pan with the onion and toast for 2-3 minutes. Add some salt and pepper and the garlic, too. Begin slowly adding the the water/stock one soup ladle at a time, stirring occasionally. You will know to add more liquid when the bulgar has absorbed what you added before. You don't have to constantly stir, but you can't walk away from the stove either. The whole process takes 20-30 minutes and you may or may not use all the liquid.

You will know when the bulgur is done by it's creamy texture. Taste it, it will still have a very slight crunch, similar to oatmeal. What I'm trying to say is that it won't be completely soft, like rice. When the bulgur is done, add your asparagus and cook maybe 2 minutes, or until bright green. Now add your lemon juice, zest, and thyme and more salt & pepper to taste.

Top with fresh grated parmesan to serve. Enjoy!

Dinner for Two: our week in food

Saturday: Roasted eggplant bruschetta

Sunday: Udon noodle soup at Lemongrass Bistro. Love that place!

Monday: Roasted kabocha squash with lemon butter thyme lima beans and thick slices of wheat bread from the farmer's market. I have a secret love for lima beans. Am I alone on this one?

Tuesday: Costco cheese pizza topped with eggplant. Gourmet to the max.

Wednesday: Lemon-thyme bulgar risotto with asparagus. Can't wait to share this recipe!

Thursday: Baked potatoes smothered in roasted garlic and cheese. Been doing a lot of roasting this week, maybe the oven needed a workout.

Friday: Zucchini "pasta" with roasted garlic cream sauce. Deadly.

Saturday: Pasta with chard, mushrooms, and goat cheese. Farmer's market score!

Highlight of the week: heading to the farmer's market in Waimea for lots of lovely island treats.

Honeycomb ginger flowers

Lilikoi juice

Teri steak for D and veggie lau lau for me! 

Hash Browns for Dinner

Stuck in a rut? First, listen to this: Joy the Baker podcast. Then, make yourself some hash browns for dinner. Shutterbean is my constant inspiration! Third, make the hash brown fill the entire pan and then (try to) flip it. This type of challenge is good for your brain. And your wrists. Look at that giant hash brown!

Never made hash browns? Don't be afraid, it's quick and easy and your belly will be happy. Oh and it's fun to flip them in the pan. Did I mention that?

Hash Browns
serves as many as you like!

grated potatoes (as many as you need to feed your household, 1 per person if this is a main dish)
grated yellow onion (onion to potato ratio should be 1:4)
olive oil
salt & pepper

After grating onion and potato, mix them together in a small bowl with a little olive oil and some salt & pepper with your hands.

Place a cast iron pan over medium-high heat. Slap some hash in the pan and brown in for 6-8 minutes, flipping once browned.

Top with avocado, tomato, a fried egg, hot sauce, whatever sounds good.

I dare you to make a giant hash brown! Enjoy!

Zucchini "Pasta" with Walnut "Sausage"

No, this isn't real pasta or real sausage. It's even better with tons of healthy deliciousness. Come on, get healthy!

As I mentioned before, my husband refused to admit this tasted like sausage, but in the same breath he said it was one of the best dishes I've made. Healthy is to delicious as win is to win.

 I must admit, I've very jealous of all the fall posts filled with beautiful colors and recipes. What I wouldn't give for a trip to Vermont right now!

Zucchini "Pasta" with Walnut "Sausage"
Inspired by Shutterbean and Choosing Raw
serves 2

2 medium zucchinis
2 TBL olive oil
1 yellow onion, thinly sliced
1 garlic cloves, chopped
2/3 cup walnuts, chopped
1/4 cup fresh sage, chopped
1/4 tsp red chile flakes
salt & pepper
1/4 cup grated fresh parmesan

Boil a pot of salted water on the stovetop. While the water is heating up, make noodles out of the zucchini by slicing them up with a vegetable peeler. Boil the zucchini for 2 minutes then strain and set aside.

Add the onion and olive oil to a pan over medium heat. Cook until transparent then add garlic and chile and cook a minute more. Add the walnuts, sage, salt & pepper and cook until heated through.

To plate, add some sausage to your pasta and top with grated parmesan. Enjoy!

Baby Lu'au - Monster Style!

My nephew Parker is one! A baby lu'au was in order.

Look at this incredible cake his momma made for his monster party.

He dove right into that cake, but got a little freaked out by all the people laughing.

His big brother was worn out.

This little girl is a master of pinata candy-gathering.

Even Dustin got into the spirit!

My siblings and their sig-o's. We make a pretty good clan!