Ratatouille is a cute Disney film - but this is not exactly that - it's the infamous dish that the movie was named after - an assortment of colorful "characters" that come together to form something beautiful:  a metaphor for the movie magic.

Ratatouille is the French version of a poor man's vegetable stew.  It's missing the meat, but don't let that discourage you.  This meal packs flavor and pairs excellently with some good bread.  You'll notice the Mediterranean influence of spices.  It's a distant cousin of the Mexican squash dish - "calabacitas", and notably differs in spices and purposely omits the hot peppers and jalapeños (although a little jalapeño for heat in this dish would not be a bad thing if you lean towards the heat).

Leftovers keep well for 2-3 days in the refrigerator, and if you can't find a specific color zucchini, onion, or pepper, don't worry. The idea is to make this dish colorful!  Historically, peasants used whatever color vegetables they had on hand.  Fresh or dried herbs may be used, and if you don't have marinara sauce, any type of tomato sauce works just fine.  I have even used cherry tomatoes in an equivalent amount when I don't have large tomatoes on hand.   Bon appetite!


Ingredients:
 
1 eggplant (cut into big chunks or slices)
1 big yellow squash or zucchini (2 if small) (cut into chunks)
1 green, yellow, or red pepper (cut into bite size pieces)
1 medium onion (cut into chunks)
¼ cup marinara sauce
¼ cup water
1 tsp salt
½ tsp pepper
½ tsp oregano
½ tsp basil
¼ tsp thyme
3 cloves garlic (chopped)
2 large tomatoes (cut into chunks)
6 tbsp olive oil
 
 
 
Directions:
 
1.   Cut all vegetables.  The idea is you want some purple, red, yellow and green, if possible – so choose different colors of zucchini/yellow squash, and peppers.
 
2.  Place all vegetables in a large 4-quart pot as you cut them.  Add olive oil.  Heat on medium-low heat and stir occasionally so the garlic doesn’t fall to the bottom and burn and all vegetables are coated in olive oil.  Let everything sauté while stirring for about 10 minutes.
 
3.  Add spices, sauce, and water.  Keep stirring occasionally.
 
4.  Lower heat to low, and cover.  Stir every 3-5 minutes until eggplant is soft and zucchini and peppers are mostly soft but not mushy.  Serve alone or with bread.

​Serves 4.

 
​I love Southern and Cajun food.  Since I love it so much, I thought it was about time I learned how to cook some, so it tastes authentic.  Using tips from born and bred Southerners, I developed my own crab gumbo recipe, and I'm darn proud of it y'all.  

First, I'll tell ya, if you don't like crab, go ahead, and substitute shredded rotisserie chicken.  If you don't like that either, you can use crawfish, or crawfish meat.  If you don't like that either, then I don't know what to tell ya, and I don't think this recipe is for you.  Move along.... see ya later.
​

Now, first thing's first.  Let me explain what okra is, if you are not familiar with it.  I posted a photo above, for your reference.  Okra is a vegetable grown in Southern regions of the United States, that looks like long green fingers, when picked.  You can trim off the ends and slice it before using it.  When cooked, it adds body to soups and stews, much like rice or potatoes do.  For this recipe, you can use fresh or frozen okra.  If you use fresh okra and slice it, and run your hands under water to wash them afterwards, you will notice that your hands feel very slippery.  Don't be alarmed. This is normal.  This is just what okra does.  After you wash your hands a few times, that slick feeling will disappear.
​

Another quick note:  You can use either dried or fresh rosemary in this recipe.  I enjoy growing my own herbs, and sometimes have a surplus.  I also tend to buy fresh herbs, but I don't want to let the extra go to waste.  Most herbs can be dried and then stored in jars.  If you want to know more about this process, check out my blog on this site.

Additionally, I use red tomatoes when making crab gumbo.  I like the color that it gives the gumbo.  If you don't have red tomatoes on hand, feel free to use any color you like.  The same goes for the onion; I use whatever kind of onion I have at the time.  Use one that makes you happy.

Once you get cookin' be sure to stir all the way down to the bottom of the pot so the uncooked rice doesn't camp out there and stick.  The rice will cook as the gumbo cooks.  Make sure it's swimming around.

I always have leftovers, and if you do, too, wait until the gumbo cools and then store it in gallon-size freezer ziplock bags.  Flatten out the bags in your freezer for maximizing your storage space.  Oh, and make sure that the bags are sealed really well before you freeze them.  You don't want them springing a leak!

Ingredients:
 
1 cup sliced okra (or 8 oz. package frozen okra)
1/3 large onion, chopped
8-12 oz. uncooked crab meat, crab claws, or 6 “gumbo” crabs** (Do NOT use imitation crab meat.  This will destroy the flavor; if you do not like crab, substitute shredded rotisserie chicken.)
2 Roma tomatoes (or 2 small tomatoes), chopped
2 tsp. salt
½ tsp. ground black pepper
¼ tsp. ground red pepper (optional)
1 tsp. rosemary (crumbled, if dried, or chopped if fresh)
1 Tbsp. white rice
32 oz. chicken broth
24 oz. water
 
​
Instructions:
 
1.  Slice ends off of each piece of okra, and discard.  Slice okra into ½ inch slices.  (If using frozen okra, skip this step.)
 
2.  Use 1/3 of a large onion and chop.  Use any onion of your choice.  The color and kind does not matter.  *Tip:  You can save the remaining onion for another use.  Leave the root base and skin on the leftover onion when you cut what you need.  Then, wrap the remaining onion loosely in a paper towel.  Place the paper towel wrapped onion in an open, loose sandwich baggie in your refrigerator.
 
3.  Chop the tomatoes.
 
4.  Chop rosemary, if using fresh.
 
5.  Place the chicken broth, okra, onion, and tomatoes in a large 4-quart pot.
 
6.  Add black pepper, red pepper (optional), salt, rice, chicken broth, and water.  Add rosemary.  If the rosemary is dried, crumble it into the pot when adding.
 
7.  Cover and cook on medium heat until it comes to a boil.  Lower heat, vent the cover so steam can get out, and simmer for about an hour, stirring periodically.
 
**”Gumbo” crabs are slightly smaller crabs that come “cleaned” (no eyes, no messy innards).  If you can’t find these, you can use fresh crabs, too.  Of course, you can also use crab meat or crab claws.

I don’t know about you, but I’m confused about coffee.  I get anxious when it’s approaching my turn in line at the Starbucks counter or the Dunkin Donuts drive thru.  And most mornings it’s too early for pre-caffeinated stress.

“Do I want a grande, venti, or a what-the-heck was that called?"

"I’m confused, wait – that guy in front of me ordered something I never heard of before and now I can’t remember my order.  What did you just ask me?  Oh, my name.  Yes, I remember my name.  Please put it on my cup…. Although, give me a minute to think about what exactly I want in my cup. You know – that thing – that beverage I ordered the other day – the one with the foam on top?"

"Did you just call my order? I don’t remember what it was.  Good thing my name is on the cup!”

Do you have an inner coffee dialogue that goes something like that?  Or am I the only one?

Oh, and forget about it if you go to one of those fancy schmancy coffee houses where only the best baristas work!  The menu options alone require translation.

So here I am to help!  Take a snapshot of this on your phone and save it.  It will serve as your quick reference guide that you can look at while you wait in line, looking cool – like you’re just checking your text messages, while that girl in front of you orders her no-foam, soy latte (wouldn’t that just be coffee with steamed soy milk?) in her signature cup.

How did I acquire this knowledge?  I asked around, googled, a lot, tried tons of coffees, and finally satiated my curiosity so I can look like one of the cool kids ordering a cuppa.

Please keep in mind that there ARE variations from establishment to establishment, but there is some consistency.  Mostly, the naming changes occur just so coffee houses and brewers demonstrate some trendy creativity.

And when you get this list down-pat, you can add your own twists – soy milk, non-fat milk, “dry” (just foam, no milk), with or without whipped cream, extra foam…oh you name it – if you can order it, it exists!

Hopefully, this will take the confusion out of your coffee and encourage you to explore some new drinks instead of your old standby.  It’s amazing the things they can do with steamed milk!  Well… until at least the next coffee concoction comes out – then, hit me up to add a caffeinated column to this chart.

Ingredients:

2 cans Campbell's Cream of Mushroom Condensed Soup (do NOT substitute other kinds of ready-made mushroom soup here... you need the condensed version)
1 bag of medium wide egg noodles
3 cans of tuna (undrained)
1 regular-size bag of frozen peas and carrots (NOT the family size)
salt + pepper to taste

Instructions:

1.  Prepare a large oven-proof pot with boiling water.  While the water is heating up, preheat the oven to 375˚.

2.  Add the entire bag of egg noodles to the boiling water and cook until tender.  Drain but do NOT rinse.

3.  Place the drained, still warm, cooked noodles back into the same large pot you just cooked them in.

4.  Toss all of the FROZEN peas and carrots on top of the cooked noodles.  (You don't need to cook them!)  Sprinkle with salt and pepper.

5.  Pour both cans of condensed cream of mushroom soup on top of the peas and carrots.

6.  Add the 3 cans of undrained tuna.

7.  Mix everything together.

8.  Bake uncovered in the pre-heated oven for 30-40 minutes.

9.  You'll know it's done when a few of the noodles on top are slightly crispy!

10.  Enjoy!

Special Notes:

Serves 6 - 8, or fewer with leftovers.

Place leftover cooled casserole in air tight containers in the refrigerator for up to 3 days.  Reheat leftovers in the microwave for best results.

Variations: 

Use frozen mixed vegetables instead of just peas and carrots.

Add a 1-2 cans of mushrooms to the mix to make it extra mushroom-y.  (Use the canned or jarred kind. They need to be pre-cooked and moist.)

Sprinkle with crushed potato chips during the last 5 minutes of baking.

2.  Melt 1.5 oz. of chocolate in a glass or microwave safe bowl.  Basically, microwave it for 30 seconds, then stir.  If it's not fully melted, give it another 15 seconds, and stir.  Repeat until chocolate is melted.

3.  Line a small tray with waxed paper.  It should be small enough to comfortably place in your freezer. This is where you will place your chocolate-dipped cherries.

4.  Grab a cherry by the stem and swirl it with a rolling motion into the melted chocolate until it's entirely coated.  Don't worry about the hole in the cherry where the pit was removed.  It will be filled up with melted chocolate. :) (See video below for a demonstration.)

5.  Place the chocolate covered cherry on the waxed paper allowing enough room for 11 more.  Repeat step 4 for each of the remaining cherries.

6.  While the noodles are cooking, cut the carrots as thin as possible or use a mandolin on the thinnest setting.

7.  Get yo'self a BIG ASS bowl.  Start putting your veggies in there as you slice and dice them so you have plenty of room on your cutting board.  This bowl is where the salad will go anyway, so get it out!

8. Cut the ends off of the red onion and cut it in half lengthwise.  Remove the skin.  Slice and then dice as small as possible.  (This is the part where you may only want to use 1/2 the onion, depending on how onion-y you like things.)  Add it to the big ass bowl.

9.  Drain the black olives and slice into rings.  Add it to the bowl.

10.  Cut the artichoke hearts into quarters, and don't forget to reserve the liquid!  Why not pour the liquid directly into the blender (or food processor to save on dirty dishes! :)  Place the artichoke hearts ONLY in the big bowl.

11.  Cut the sun dried tomatoes into thin strips, and don't forget to reserve the liquid!  Add just the liquid to that blender (or food processor) because that's where it will end up anyway! :)  Place the sun dried tomatoes - you got it - in da bowl!

12.  By this time, your noodles are probably done.  8 minutes max!  Drain and rinse the noodles under cold water and set them aside.  (I know you're wanting to place them in the bowl, but not yet!)

13.  Keep on cutting!  Cut the green part of the scallions into 1/2" pieces, then cut the white part into thin rings.  Yes, place them in THE BOWL!

14.  Cut the tomatoes in 1/2 if using cherry tomatoes.  If you have regular size tomatoes, then go for 1" chunks.  Add them to the bowl.

Variations:


The American Burger:  Serve as you would a regular hamburger and for those who like McDonald's Big Mac sauce, add equal parts mayonnaise, mustard, and ketchup.


The Asian Burger:  Add 1 Tbsp. chopped fresh ginger, 1/4 cup chopped scallions, and a splash of roasted sesame oil to the final burger mixture before forming patties.  Optional:  Top burgers with teriyaki sauce and serve with fried rice.



The Mexican Burger:  Do NOT add soy sauce to the final veggie burger mixture.  Instead, add 1 Tbsp. chopped jalapeno peppers and 1 Tbsp. enchilada sauce.  After frying, top the burger with additional enchilada sauce, avocado slices, and some sour cream.  Serve with Spanish rice.  You can also chop up the finished burgers and served in taco shells or enchiladas.  You can roll it up in tortillas with lettuce, onion, tomatoes, salsa, etc.


The Italian Burger:  Do NOT add soy sauce to the final veggie burger mixture.  Instead, add 1/4 cup tomatoes after squeezing out as much liquid as you can from them, and discard that liquid.  Add 1/4 cup small cubed mozzarella cheese, 1/4 tsp. dried oregano, 1/4 tsp. dried basil, and 1 additional pressed or minced garlic clove.  After frying, cover the burger with  pasta sauce and serve with pasta.  If you want to make veggie burger Parmesan, leave out the cubed mozzarella, and once you fry the patties, cover the burgers with tomato sauce and a slice or two of provolone or mozzarella cheese.  Then broil the patties for 5 minutes until the cheese is melted.


The Super Veggie Burger:  Add additional very finely chopped vegetables in small quantities to the carrot/onion/bell pepper sauté such as zucchini, broccoli, etc.  Just make sure that as much liquid as possible is removed before adding them in.  Extra liquid will make these burgers fall apart during frying, creating a mess.