Ratatouille Casserole

 

The initial plan was to make stuffed ratatouille bell peppers.  But after I got all the stuffing ready, there was way too much stuffing for the bell peppers.  So I changed my plans and turned it into a casserole.  Still turned out delicious.  I would just change the extra step of air frying the bell peppers.  

 Like this:

Ingredients:

• 1/2 cup quinoa
  
• 4 bell peppers, cut into bite-sized pieces
  
• 1 zuchinni, cut into bite-sized pieces
• 2 eggplants, cut into bite-sized pieces
• 3 cloves garlic, minced
• extra random veggies and herbs you have in your fridge
  
• 1 can stewed tomatoes
• 1 can tomato sauce
• dash of salt
• 1 teaspoon thyme
• 1/4 cup breadcrumbs
• 1/4 cup nutritional yeast
• 1 Tablespoon dried parsley
  

Instructions:

1. Cook quinoa per package directions.
2. Prepare ingredients as indicated above. (cut, mince)
3. Saute vegetables, onions, garlic, tomatoes, tomato sauce, salt, and thyme for 15-20 minutes.
4. Spread cooked quinoa in 8-1/2 x 11 pan.
5. Top quinoa with veggie mix.
6. Sprinkle breadcrumbs evenly.
7. Sprinkle nutritional evenly
8. Sprinkle dried parsley evenly.
9. Bake for 25-30 minutes at 350 degrees.
10. Enjoy!

IG: @abundanceofvegetables
IG post of this video: Ratatouille Casserole (Quick clip) 
YouTube post of this video: Ratatouille Casserole (full video with captions)  

Broccoli Chicken Rice Bake

This is the last dish I cooked up before I decided I wanted to get more groceries.  I had some rice in the pantry and broccoli and chicken tenderloins in the freezer.  The idea for this originated from a woman named Blair, who shares her Dump-and-Bake Chicken Broccoli Rice Casserole recipe I found online.  Here is the link to her recipe: https://www.theseasonedmom.com/chicken-broccoli-rice-casserole-2/

It sounded simple enough, just dump everything (even raw chicken) in the pan, mix, and bake.  But as it turned out, it calls for cream of chicken soup and long grain white rice, both of which I didn't have.  I didn't have cream of anything and I had brown rice, not white.

So here we go with the substitutions.  I found a recipe for a cream soup substitute, which I will link here: https://www.centercutcook.com/cream-soup-substitute/.  Great, I can make my own!  But, I didn't have all the ingredients for that either. 😲

Substitutions I made

• Cream of chicken - cream soup substitute recipe
• Butter - coconut oil
• Flour - corn starch
• Chicken stock - chicken bouillon and water
• Milk - water  
• Long grain white rice - brown rice

In conclusion, this is one of those dishes that would be best if you follow the original recipe.  This is the most extreme pandemic cooking dish I've made.  Extreme to me because I had to use substitutions and make substitutions for the substitutions.

But not having exactly what you need on hand is good for keeping us creative.  Necessity is the mother of invention.  Maybe not invention in this case, but maybe it will lead to a lot of people coming up with new, tasty recipes and work-arounds.

IG: @abundanceofvegetables
IG post of this video: Broccoli Chicken Rice Bake (sped up for IG)
YouTube post of this video:  Broccoli Chicken Rice Bake (full video with captions)

Fire-Roasted Eggplant Pasta Bake

I was so lucky to have some pre-made, fire-roasted, peeled long eggplant.  It was literally fire-roasted on hot coals.  My grandma had it in her freezer the last time I visited her and she gave it to me.  The intent was to make a filipino dish called tortang talong, which is this type of prepared eggplant, dipped in scrambled eggs and fried.  Obviously, these eggplant never made it to be tortang talong.  I got busy with life and it stayed in the freezer.  Instead, I made this.

Ingredients:

• Sprinkle of salt for boiling water
• 1 box pasta
• 2 Tablespoons olive oil
• 4 cloves garlic, chopped
• 3 long eggplant, roasted, peeled, and chopped (about 3 cups)
• 1 bottle marinara sauce
• 1/2 cup parmesan cheese
• 2 Tablespoons dried parsley
• 2 cups shredded cheddar and/or mozzarella cheese

Instructions:

1. Cook pasta according to directions on box. Drain.
2. Prepare ingredients as listed above (chop).
3. Put oil in heated pan.
4. Add garlic and onions.  Stir fry until fragrant and onions are translucent. 
5. Add eggplant, marinara sauce, parsley, and parmesan cheese.  Stir well.
6. Spread pasta into 9x13 pan. Add sauce and mix with pasta.
7. Top pasta mix with shredded cheese.
8. Bake at 350 degrees (uncovered) for 30 minutes.
9. Enjoy! 

IG: @abundanceofvegetables
IG post of this video: Fire-Roasted Eggplant Pasta Bake (short clip, sped up for IG)
YouTube post of this video: Fire-Roasted Eggplant Pasta Bake (full video with captions)