Stews
Eggplant-Zucchini Ratatouille
- 1 large onion, thinly sliced
- 1 large green pepper, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 medium eggplant, peeled and cubed
- 3 medium zucchini, sliced
- 3 tomatoes, peeled and chopped or use diced canned (14.5 oz) tomatoes
- 1/2 teaspoon salt, less if using canned tomatoes
- 1/8 teaspoon fresh ground black pepper
- 1/8-1/4 teaspoon dried oregano
- 2 to 4 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Saute onion, green pepper, and garlic in hot oil in a large skillet until vegetables are tender-crisp. Stir in eggplant and zucchini; cook 5 minutes.
Add tomatoes, salt,pepper, and oregano; stir well, and cook just until thoroughly heated. Sprinkle with cheese and parsley.
Bratwurst and Butternut Squash Stew
- Login or register to post comments
- Read the rest of Bratwurst and Butternut Squash Stew.
Bald Headed Chili
We served this at my Head Shaving party after I started chemo. We dubbed it “Bald Headed Chili” and bald headed chili it’s still called! We serve this throughout the year but definitely always at New Year’s Eve parties!
- Login or register to post comments
- Read the rest of Bald Headed Chili.
Beef Stew
- Login or register to post comments
- Read the rest of Beef Stew.
Crock Pot Beef Stew
Crock Pot Beef Stew is a hearty stew with beef, potatoes, carrots, celery, mushrooms and just the right spices. A splash of red wine adds a rich flavor. Slow cooking is the perfect way to make a delicious beef stew.
- Login or register to post comments
- Read the rest of Crock Pot Beef Stew.