what are we having for dinner?

I was recently given some eggplant from a good friend’s garden and was deciding how to use the vegetable. After much deliberation, I chose ratatouille!  Having just recently returned from a trip to France, where I had a few dishes that included ratatouille, I had to try preparing it myself.  It’s about as easy as it gets!  The only thing a bit time consuming is chopping all the veggies, but then it just stews on the stove for 30 minutes and voila!  Dinner!

QUICK CHICKEN BREASTS WITH FONTINA AND MUSHROOMS

RATATOUILLE

BROWN RICE PILAF WITH NUTS AND RAISINS

Quick Chicken Breasts with Fontina and Mushrooms

(Adapted from No Jacket Required)

This recipe is from Barbara Bush and is so easy. It serves 4, but on this evening I was just preparing dinner for 2, so I halved the recipe. You can easily substitute mozzarella for the fontina in a pinch.

4 boneless chicken breasts, halved

Salt and Pepper, to taste

4 garlic cloves, minced

3 TBSP extra virgin olive oil

8 oz. mushrooms, sliced

8 thick slices fontina cheese

Grated Parmesan cheese

Season the chicken with salt and pepper and set aside.

In a pan over medium heat, sauté the garlic in the oil for about a minute.

Preheat broiler.  Add the chicken to the pan with garlic and cook over medium heat to brown on both sides (about 5 minutes on each side depending on how thick your chicken is). Add a layer of mushrooms, a layer of fontina, and finish with a sprinkling of parmesan.

Reduce heat to low, and cover.  Cook until cheese melts. Then remove cover and broil until bubbly.

Ratatouille

(Adapted from No Jacket Required)

1 eggplant

1 tsp salt

2-3 small zucchini

8 oz. mushrooms

1 green bell pepper

3 stalks celery

1 medium onion

3 tomatoes

2 cloves garlic, halved

3 TBSP extra virgin olive oil

1 tsp dried basil

1 tsp dried oregano

1 tsp dried parsley

1 tsp dried thyme

2 tsp lemon pepper

3 TBSP worcestershire sauce

Peel eggplant and cut into 1/2 inch cubes. Place in a colander, and sprinkle with salt. Mix together and allow to drain.

Then chop zucchini, mushrooms, green pepper, celery, onion and tomatoes into bite sized pieces. Chop garlic. In a 4 quart pot over medium heat, warm the oil.  Add dried herbs and garlic and cook until fragrant.

Add zucchini, green pepper, celery, onion and tomatoes.  Saute for 5 minutes.  Then add mushrooms and eggplant and stir to combine.  Add worcestershire.

Reduce heat to a simmer, cover, and cook for about 30 minutes, stirring occasionally until vegetables are tender.

Brown Rice Pilaf with Nuts and Raisins

(Adapted from No Jacket Required)

1/4 cup (1/2 stick) unsalted butter

1/4 cup chopped onion

1 cup uncooked brown rice

2 1/2 cups chicken stock

1 tsp salt

1/4 tsp pepper

1/2 cup golden raisins

1/2 cup white wine

2 TBSP unsalted butter

1/2 cup sliced almonds, toasted

Chopped fresh mint

In a medium saucepan over medium heat, melt butter, and sauté onion until translucent.

Add rice, and reduce heat to low, and cook for about 5 minutes or until rice is coated with butter and browned slightly.

Add chicken stock, and stir to combine.  Season with salt and pepper, and bring to a boil.  Cover and reduce heat to medium low, and cook for 45 minutes, until all liquid is absorbed.

Meanwhile, plump the raisins by soaking them in the wine for 30 minutes; drain.

Remove rice from heat, and stir in raisins, butter, almonds and mint.