Roasted Eggplant Ratatouille and Some Life Lessons

I have learned a thing or two about being on my own.  With a husband in the military and family far, far away, this has a tendency to happen.  Before I was married, I lived alone too.  I had an apartment in downtown Baltimore while I was in grad school, and while I was close enough to see my parents regularly, I had to learn to be self-sufficient, a skill I have found to be invaluable many times in the years since.

Here are a few life lessons I have learned so far, the 'you' obviously refers to me, these were all learned from experience...

Life lessons for Ladies Living Alone:

You can make a meal out of watermelon and popcorn.

Not all of the boring envelopes that come in the mail are solicitous, some are bills, and you should probably open them all just to check.

Frozen naan bread makes a very good pizza crust for one.

There are a few upsides to the solitude:  you can spend as many hours on Pinterest, Glitter Guide, reading magazines and at the gym as you please.  You can watch My Big Fat American Gypsy Wedding and nobody is going to say a peep about it.

Your car will most likely have some sort of major maintenance issue that you should probably are going to have to deal with asap.

Along those same lines, in all likelihood you will have to weather a tropical storm or hurricane, or some other natural disaster.  And you will make it through it just fine, even though you never thought you could.

You're going to have to put on some sneakers, grab an umbrella and take the dog out even in the rain.  The little guy (or gal) is depending on you.  Also, if you don't you're the one who'll be cleaning up the mess later.  Now there's some motivation.

You should have a ready supply of chocolate chips just in case the urge to bake cookies happens to strike.  And it will.

Replace the TP roll when you use the last piece in order to avoid being stranded on your next bathroom visit.

Be vigilant when you're out walking at night.  This should be common sense but it's worth saying anyway.  Also, mace is good to have handy, you know, for peace of mind.

It's probably you, not him, that makes the big mess in the kitchen.  This fact will be proven when you have the house to yourself.

It's usually a better idea to buy a pint of Ben & Jerry's than it is to buy a quart of something cheaper.  Portion control, people, portion control.  You're the only one around to eat it.

Friends are super important.  Don't forget that.  And get to know your neighbors too, they'll keep an eye on things for ya and you can return the favor.

Target sells wine in single-serving juice boxes.  No, it's not going to win any awards but the Cabernet/Shiraz blend isn't half bad and it'll do the trick when you just need a glass of red to go with your pizza for one.

When watermelon and popcorn aren't enough, you can and should cook for yourself.  Make something amazing.  Make exactly what you are craving.  Preferably try to include all major food groups since you've been living on bowls of cereal, peanut butter and banana toast, and salads for the last 2 days.

Roasted Eggplant Ratatouille is one of those dinners that I found myself craving when I had the house to myself.  I liked it so much that I'm sure I'll make it over and over again when Brian is home, as he enjoys vegetables as much as I do.  Of course, for him it will probably need to accompany some sort of meat but for me, a simple fried or poached egg on top did the trick.

This recipe comes from the book A Homemade Life that I read for my book club.  It's written by Molly  Wizenberg of Orangette, a blog which I have loved for some time now and which is one of those rare finds that combines really lovely photography, delicious recipes and beautifully written stories.  I love Molly's cooking (and eating style), it's a lot like mine in that she enjoys simple, classic foods, prepared at home with the best quality ingredients you can find.  She spent a lot of time in Paris and so the French style is often reflected in the dishes she makes.

I took Molly's advice when she recommended serving this ratatouille with a piece of crusty bread to dunk into the liquid at the bottom of the bowl.  And I have to agree that this would definitely be the way to go.  Also, she's right when she said that it gets better the next day after the flavors have a chance to marry in the refrigerator overnight.  So, even if you're the only one eating this, I recommend you make the full recipe so you can have leftovers for the next couple of days.  It's so delicious, you won't mind having to eat it a couple of days in a row, in fact you'll look forward to it.

I changed the recipe around a little, adding summer squash, as I had some on hand.  A Homemade Life is full of wonderful recipes and memories, worded so perfectly that you really get to know Molly.  It's an easy read and one that will have you heading straight for your kitchen, inspired by her simple and beautiful cuisine.

Roasted Eggplant Ratatouille
serves 4
adapted from A Homemade Life

1 pound eggplant, sliced crosswise into 1-inch thick rounds (this is approximately 1 medium-large eggplant)
olive oil
1 pound zucchini + summer squash (or any combination of the two) trimmed, halved lengthwise and sliced into 1/2 inch thick half-moons (this is approximately two large squash)
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme - the leaves only, stripped from the stems (stems discarded)
1 bay leaf
1/4 cup finely chopped fresh basil

Preheat the oven to 400 degrees F with a rack in the middle.

Lay the sliced eggplant on an oiled baking sheet and drizzle on about 2 tablespoons olive oil, rubbing the oil onto the eggplant slices, making sure both sides are coated.  Bake for 30 minutes, flipping the slices after 15 minutes, until they are lightly browned on both sides.  Remove from the oven and cool slightly, then chop into 1-inch pieces.  Set aside while you prepare the rest of the ratatouille.

Heat 2 tablespoons olive oil in a large, deep skillet or dutch oven over medium-high heat.  Add the zucchini and cook 10-12 minutes, stirring occasionally until just beginning to soften and turn golden.  Remove from the pan and set aside with the cooked eggplant.

Add a little more oil to the pan, just enough so the bottom is lightly coated, then add the onion and cook over medium heat, stirring occasionally for about 5 minutes.  Add the red bell pepper and garlic and cook just until tender for another 5 minutes, stirring occasionally.  Add the chopped tomatoes, salt, thyme leaves and bay leaf.  Stir, reduce heat to low and cover the pan with the lid.  Cook 5 minutes, then add the eggplant and zucchini back to the pan, stir and re-cover with the lid.  Cook 15-20 minutes or until everything is tender.  Adjust seasoning with salt and black pepper, as necessary to taste.  Stir in the basil and remove from heat.

Serve ratatouille hot or warm in a bowl with crusty bread for dipping and with a poached or fried egg on top, if desired.

Roasted Eggplant Ratatouille and Some Life Lessons

I have learned a thing or two about being on my own.  With a husband in the military and family far, far away, this has a tendency to happen.  Before I was married, I lived alone too.  I had an apartment in downtown Baltimore while I was in grad school, and while I was close enough to see my parents regularly, I had to learn to be self-sufficient, a skill I have found to be invaluable many times in the years since.

Here are a few life lessons I have learned so far, the 'you' obviously refers to me, these were all learned from experience...

Life lessons for Ladies Living Alone:

You can make a meal out of watermelon and popcorn.

Not all of the boring envelopes that come in the mail are solicitous, some are bills, and you should probably open them all just to check.

Frozen naan bread makes a very good pizza crust for one.

There are a few upsides to the solitude:  you can spend as many hours on Pinterest, Glitter Guide, reading magazines and at the gym as you please.  You can watch My Big Fat American Gypsy Wedding and nobody is going to say a peep about it.

Your car will most likely have some sort of major maintenance issue that you should probably are going to have to deal with asap.

Along those same lines, in all likelihood you will have to weather a tropical storm or hurricane, or some other natural disaster.  And you will make it through it just fine, even though you never thought you could.

You're going to have to put on some sneakers, grab an umbrella and take the dog out even in the rain.  The little guy (or gal) is depending on you.  Also, if you don't you're the one who'll be cleaning up the mess later.  Now there's some motivation.

You should have a ready supply of chocolate chips just in case the urge to bake cookies happens to strike.  And it will.

Replace the TP roll when you use the last piece in order to avoid being stranded on your next bathroom visit.

Be vigilant when you're out walking at night.  This should be common sense but it's worth saying anyway.  Also, mace is good to have handy, you know, for peace of mind.

It's probably you, not him, that makes the big mess in the kitchen.  This fact will be proven when you have the house to yourself.

It's usually a better idea to buy a pint of Ben & Jerry's than it is to buy a quart of something cheaper.  Portion control, people, portion control.  You're the only one around to eat it.

Friends are super important.  Don't forget that.  And get to know your neighbors too, they'll keep an eye on things for ya and you can return the favor.

Target sells wine in single-serving juice boxes.  No, it's not going to win any awards but the Cabernet/Shiraz blend isn't half bad and it'll do the trick when you just need a glass of red to go with your pizza for one.

When watermelon and popcorn aren't enough, you can and should cook for yourself.  Make something amazing.  Make exactly what you are craving.  Preferably try to include all major food groups since you've been living on bowls of cereal, peanut butter and banana toast, and salads for the last 2 days.

Roasted Eggplant Ratatouille is one of those dinners that I found myself craving when I had the house to myself.  I liked it so much that I'm sure I'll make it over and over again when Brian is home, as he enjoys vegetables as much as I do.  Of course, for him it will probably need to accompany some sort of meat but for me, a simple fried or poached egg on top did the trick.

This recipe comes from the book A Homemade Life that I read for my book club.  It's written by Molly  Wizenberg of Orangette, a blog which I have loved for some time now and which is one of those rare finds that combines really lovely photography, delicious recipes and beautifully written stories.  I love Molly's cooking (and eating style), it's a lot like mine in that she enjoys simple, classic foods, prepared at home with the best quality ingredients you can find.  She spent a lot of time in Paris and so the French style is often reflected in the dishes she makes.

I took Molly's advice when she recommended serving this ratatouille with a piece of crusty bread to dunk into the liquid at the bottom of the bowl.  And I have to agree that this would definitely be the way to go.  Also, she's right when she said that it gets better the next day after the flavors have a chance to marry in the refrigerator overnight.  So, even if you're the only one eating this, I recommend you make the full recipe so you can have leftovers for the next couple of days.  It's so delicious, you won't mind having to eat it a couple of days in a row, in fact you'll look forward to it.

I changed the recipe around a little, adding summer squash, as I had some on hand.  A Homemade Life is full of wonderful recipes and memories, worded so perfectly that you really get to know Molly.  It's an easy read and one that will have you heading straight for your kitchen, inspired by her simple and beautiful cuisine.

Roasted Eggplant Ratatouille
serves 4
adapted from A Homemade Life

1 pound eggplant, sliced crosswise into 1-inch thick rounds (this is approximately 1 medium-large eggplant)
olive oil
1 pound zucchini + summer squash (or any combination of the two) trimmed, halved lengthwise and sliced into 1/2 inch thick half-moons (this is approximately two large squash)
1 medium yellow onion, thinly sliced
1 large red bell pepper, cored, seeded and chopped
4 large cloves garlic, thinly sliced
5 Roma tomatoes, seeded and chopped
3/4 teaspoon salt
3 sprigs fresh thyme - the leaves only, stripped from the stems (stems discarded)
1 bay leaf
1/4 cup finely chopped fresh basil

Preheat the oven to 400 degrees F with a rack in the middle.

Lay the sliced eggplant on an oiled baking sheet and drizzle on about 2 tablespoons olive oil, rubbing the oil onto the eggplant slices, making sure both sides are coated.  Bake for 30 minutes, flipping the slices after 15 minutes, until they are lightly browned on both sides.  Remove from the oven and cool slightly, then chop into 1-inch pieces.  Set aside while you prepare the rest of the ratatouille.

Heat 2 tablespoons olive oil in a large, deep skillet or dutch oven over medium-high heat.  Add the zucchini and cook 10-12 minutes, stirring occasionally until just beginning to soften and turn golden.  Remove from the pan and set aside with the cooked eggplant.

Add a little more oil to the pan, just enough so the bottom is lightly coated, then add the onion and cook over medium heat, stirring occasionally for about 5 minutes.  Add the red bell pepper and garlic and cook just until tender for another 5 minutes, stirring occasionally.  Add the chopped tomatoes, salt, thyme leaves and bay leaf.  Stir, reduce heat to low and cover the pan with the lid.  Cook 5 minutes, then add the eggplant and zucchini back to the pan, stir and re-cover with the lid.  Cook 15-20 minutes or until everything is tender.  Adjust seasoning with salt and black pepper, as necessary to taste.  Stir in the basil and remove from heat.

Serve ratatouille hot or warm in a bowl with crusty bread for dipping and with a poached or fried egg on top, if desired.

Bruschetta Pizza

As a military wife there are plenty of times I find myself eating dinner solo.

Deployments, TAD's, TDY's (same thing?), FEX's...you get the point.  (If you have no idea what those acronyms mean, you must not be a military spouse).  There are seemingly endless reasons why I have gotten really good at cooking for one.

Dinners for one need to be simple.  On those nights when Brian is away, that's my chance to indulge in sappy Lifetime movies or Rom-Com's from Netflix (better yet, 1980's Rom-Com's from Netflix - Can't Buy Me Love, anyone?!).  I don't have time for braising meats, deglazing a pan or reducing a sauce.

 

Dinners for one need to be healthy.  Eating alone is no excuse for eating junk.  Never ever.

Dinners for one need to be delicious and fresh.  There is nothing more depressing than re-heating the same leftovers three nights in a row because you made way too much for one person.

I came up with this Bruschetta Pizza For One on one of those nights when I wanted something that fit all of those criteria.  Simple, healthy, delicious, fresh.  Check.

Pizza for one can be simple if you use pre-made pizza dough from the grocery store (I like Trader Joe's). Just rip off a small piece of dough (about 1/2 the size of your fist) from the 1-pound dough ball.  That should give you the perfect size portion for one.  (When working with prepared dough, always let it sit out at room temperature for 20-30 minutes before trying to work with it).  Then, just roll or press it out on a floured surface so it's thin.  I recommend baking the raw dough, brushed with garlic oil, on a pre-heated baking stone for 5 minutes before topping it.

Trader Joe's Garlic Naan makes a delicious pizza crust for one!  I also like Trader Joe's Balsamic Vinaigrette dressing.

If you prefer not to use pizza dough (or to save yourself one step in the recipe), try using a piece of garlic Naan bread, an Indian flatbread.  I've seen it by the deli at the grocery store or Trader Joe's sells it frozen in a resealable package.  Just pull a piece from the freezer, brush it with a little olive oil and you're set, no need to thaw it first.  Pita bread would also work, as a substitute.

I've made this pizza several times with both the Naan and the pizza dough.  I can't say I prefer one or the other - both are delicious, easy to work with and compliment this recipe beautifully.

Bruschetta toppings

Pesto + Balsamic Vinaigrette "pizza sauce"

Ready to bake

Bruschetta Pizza for One
serves 1
an original recipe

1 3-4 oz piece of pizza dough, rolled or pressed thin OR 1 slice of garlic Naan bread
extra virgin olive oil
1 heaping tablespoon prepared pesto
1 1/2 tablespoons balsamic vinaigrette salad dressing
3 tablespoons diced fresh tomato (about 3-4 diced cherry tomatoes, 1/3 of a medium tomato or about 1 Roma tomato)
2 tablespoons diced red onion
1 garlic clove, finely minced
2 tablespoons crumbled feta cheese
fresh basil, torn or thinly sliced (optional)

Preheat a baking stone in the middle of the oven to 400 degrees for 30 minutes while you prepare your pizza ingredients.

(Pick up with the next step if using frozen or fresh Naan bread).  If using raw pizza dough:  press the dough into a thin (1/4-1/2'' thick) circle on a well-floured surface.  Brush dough with 1 tablespoon of extra virgin olive oil.  Par bake the pizza dough on the pre-heated baking stone for 5 minutes, then remove from the oven.

In a small bowl, stir together the pesto and the balsamic vinaigrette.  Add the diced tomato, onion and minced garlic to the bowl and toss in the pesto-vinaigrette.

Transfer the entire contents of the bowl onto the par-cooked pizza dough or the Naan bread and spread it out to cover the surface of the bread.  Top the pizza with the crumbled feta.  Transfer the pizza onto the baking stone in the center of the oven and bake at 400 degrees for 10 minutes.

Remove from the oven when the crust is cooked, slightly brown on the bottom and the feta is just barely melting.  Top with the basil.

Bruschetta Pizza

As a military wife there are plenty of times I find myself eating dinner solo.

Deployments, TAD's, TDY's (same thing?), FEX's...you get the point.  (If you have no idea what those acronyms mean, you must not be a military spouse).  There are seemingly endless reasons why I have gotten really good at cooking for one.

Dinners for one need to be simple.  On those nights when Brian is away, that's my chance to indulge in sappy Lifetime movies or Rom-Com's from Netflix (better yet, 1980's Rom-Com's from Netflix - Can't Buy Me Love, anyone?!).  I don't have time for braising meats, deglazing a pan or reducing a sauce.

 

Dinners for one need to be healthy.  Eating alone is no excuse for eating junk.  Never ever.

Dinners for one need to be delicious and fresh.  There is nothing more depressing than re-heating the same leftovers three nights in a row because you made way too much for one person.

I came up with this Bruschetta Pizza For One on one of those nights when I wanted something that fit all of those criteria.  Simple, healthy, delicious, fresh.  Check.

Pizza for one can be simple if you use pre-made pizza dough from the grocery store (I like Trader Joe's). Just rip off a small piece of dough (about 1/2 the size of your fist) from the 1-pound dough ball.  That should give you the perfect size portion for one.  (When working with prepared dough, always let it sit out at room temperature for 20-30 minutes before trying to work with it).  Then, just roll or press it out on a floured surface so it's thin.  I recommend baking the raw dough, brushed with garlic oil, on a pre-heated baking stone for 5 minutes before topping it.

Trader Joe's Garlic Naan makes a delicious pizza crust for one!  I also like Trader Joe's Balsamic Vinaigrette dressing.

If you prefer not to use pizza dough (or to save yourself one step in the recipe), try using a piece of garlic Naan bread, an Indian flatbread.  I've seen it by the deli at the grocery store or Trader Joe's sells it frozen in a resealable package.  Just pull a piece from the freezer, brush it with a little olive oil and you're set, no need to thaw it first.  Pita bread would also work, as a substitute.

I've made this pizza several times with both the Naan and the pizza dough.  I can't say I prefer one or the other - both are delicious, easy to work with and compliment this recipe beautifully.

Bruschetta toppings

Pesto + Balsamic Vinaigrette "pizza sauce"

Ready to bake

Bruschetta Pizza for One
serves 1
an original recipe

1 3-4 oz piece of pizza dough, rolled or pressed thin OR 1 slice of garlic Naan bread
extra virgin olive oil
1 heaping tablespoon prepared pesto
1 1/2 tablespoons balsamic vinaigrette salad dressing
3 tablespoons diced fresh tomato (about 3-4 diced cherry tomatoes, 1/3 of a medium tomato or about 1 Roma tomato)
2 tablespoons diced red onion
1 garlic clove, finely minced
2 tablespoons crumbled feta cheese
fresh basil, torn or thinly sliced (optional)

Preheat a baking stone in the middle of the oven to 400 degrees for 30 minutes while you prepare your pizza ingredients.

(Pick up with the next step if using frozen or fresh Naan bread).  If using raw pizza dough:  press the dough into a thin (1/4-1/2'' thick) circle on a well-floured surface.  Brush dough with 1 tablespoon of extra virgin olive oil.  Par bake the pizza dough on the pre-heated baking stone for 5 minutes, then remove from the oven.

In a small bowl, stir together the pesto and the balsamic vinaigrette.  Add the diced tomato, onion and minced garlic to the bowl and toss in the pesto-vinaigrette.

Transfer the entire contents of the bowl onto the par-cooked pizza dough or the Naan bread and spread it out to cover the surface of the bread.  Top the pizza with the crumbled feta.  Transfer the pizza onto the baking stone in the center of the oven and bake at 400 degrees for 10 minutes.

Remove from the oven when the crust is cooked, slightly brown on the bottom and the feta is just barely melting.  Top with the basil.

Rainbow Slaw with Agave-Lime Dressing

Memorial Day is just around the corner - wow, is it really almost June?!

Barbecues, cookouts, potlucks will ensue.  Burgers and dogs will be grilled.  Fireworks will be set.

Will you be ready?

This Rainbow Slaw has quickly become my favorite coleslaw.  Its colorful and beautiful and it tastes so fresh.  Plus, it doesn't use any mayo - just whole, real foods.  In fact, it's vegan.  Also gluten-free, dairy-free, egg-free and nut-free.  I think I have all my food-allergy bases covered with this one.

It makes a gorgeous side-dish to barbecued chicken or a delicious and unexpected hot dog topper.  I grilled some Applegate Farms Organic Chicken & Apple Sausages until nicely charred, then served them inside a French baguette, topped with the slaw and a little dijon mustard.  Summer grilling at its best.

I love serving hot dogs or sausages inside baguettes - it adds a little bit of class to an otherwise simple food.  You simply cut a piece the same size as the hot dog or sausage, then use a knife to split the piece  3/4 of the way through.  Place the dog inside and top as you wish!  It's great because it doesn't have any dough softeners or preservatives like most packaged hot dog rolls, and you can often find whole wheat baguettes at most grocery stores, too.  Plus, you don't have to worry about having buns that are too long for your hot dogs, because you cut them to size.  And while I don't like having extra hot dog buns leftover, I am totally ok with having leftover french bread.  I'm just gonna come right out and say it's brilliant ;-)

Try this slaw, I assure you you won't regret it one bit.  I should mention, it's infinitely adaptable.  Don't have agave?  Use honey.  Don't like onion?  Substitute a bunch of fresh cilantro, chopped.  It's ok to play with your food.  Just don't throw it, OK?

Rainbow Slaw with Agave-Lime Dressing
serves 6-8 as a side-dish
adapted from The Kitchn

1/2 head of purple cabbage, cored
1/2 head of green cabbage, cored
3 medium carrots, peeled
4 green onions (white and green parts), thinly sliced
juice from 2 limes
1/4 cup extra virgin olive oil
1 tablespoon agave nectar (or a little more, to taste)
3/4 teaspoon kosher salt (or a little more, to taste)
1/4 teaspoon black pepper (or a little more, to taste)

Shred the cabbage finely using a very sharp chef's knife (or a mandoline or food processor shredding blade).  Using a box grater, grate the carrots (again, you could also use your food processor's shredding blade here too).  In a very large bowl, combine the shredded cabbage, carrots and the thinly sliced green onions.

In a small bowl, whisk together the lime juice, olive oil, agave, salt and pepper.  Pour dressing over the cabbage and toss well.  Season with additional salt, pepper and agave as necessary.

The slaw will shrink in volume over time as the cabbage releases its moisture.  I think its best to serve this slaw within 1-2 days, but it will keep in an airtight container in the refrigerator up to 3 days.


Serving ideas:

-  Use as a topping on grilled hot dogs or sausages
-  Serve on top of pulled/shredded barbecue chicken or pork sandwiches
-  Serve as a side-dish with barbecue chicken breasts or legs
-  Serve slaw on top of fish tacos (I like to use Mahi-Mahi but any white fish will work) with diced avocado, greek yogurt and lime wedges

What are your Memorial Day plans?  Headed to the Beach?  Does your family have a big cookout or set off your own fireworks?  Do tell!