At least once a week, although I try for twice, my husband and I
have a meatless dinner. This skillet ratatouille fits my philosophy of HIT—Healthy,
Inexpensive, Tasty. It’s also a great way to use up what’s growing in your
garden. If you’d like to use fresh ripe tomatoes, start with 2 pounds, halving
and seeding 1 pound before dicing.
Ingredients
2 (15-oz.) cans unsalted diced tomatoes and chills
1 can unsalted tomato paste
2 (15-oz.) cans unsalted chickpeas, rinsed and drained
1 1/2 tablespoons extra-virgin olive oil, divided
1 tablespoon minced garlic
1 teaspoon kosher salt, divided
1 cup chopped onion—we like Vidalia
1 cup chopped red, yellow, or orange bell pepper
1 large zucchini, cut into 1-in. pieces (about 8 oz.)
1 large yellow squash, cut into 1-in. pieces (about 8 oz.)
1 small eggplant, peeled and cut into 1-in. pieces (about 5 oz.)
1 tablespoon red wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1 tablespoon basil
In a large bowl, combine tomatoes and tomato paste, and
chickpeas.
Heat 1 tablespoon oil in a large skillet over medium-high. Add
garlic, 1/2 teaspoon salt and next 5 ingredients (through eggplant). Sauté vegetables
7 to 8 minutes or until slightly tender. Stir in tomato/chickpea mixture and
remaining 1/2 teaspoon salt. Cover and cook 5 minutes.
Uncover pan and stir in vinegar, paprika, black pepper, and
basil. Cook 5 minutes or until vegetable mixture is slightly thickened.
OUT NOW--BOOK #1 IN THE Chef-to-Go SERIES
Right when Dani thinks she's hit a dead-end in her career, she
unexpectedly inherits an enormous old house in a quaint college town. This
gives her the perfect opportunity to pursue her true passion―cooking! So Dani
opens Chef-to-Go, preparing delicious, ready-made meals for hungry students
attending the nearby university, as well as providing personal chef services
and catering events for the local community. To help support her new business,
she opens her home to a few students, renting them rooms and becoming almost
like a big sister figure in their lives.
But just as Dani is relishing her sweet new life, the friend of
one of her boarders is murdered, and Dani becomes one of the primary suspects!
She'll have to scramble to clear her name and save her business before the
killer reappears―perhaps to silence the new chef forever.
***
Pre-Order Now! Coming September 2018
The chips are down in Scumble River
School psychologist Skye Denison-Boyd had hoped that her
maternity leave would be at least a little relaxing, but when she and her
husband, Wally, meet with the priest to discuss their newborn twins'
christening, an explosion at the nearby bowling alley rocks the rectory. And
although the business was closed at the time of the blast, there's a body
inside.
As police chief, Wally is inevitably drawn into the
investigation, which seems to indicate that foul play is afoot again in Scumble
River, and Skye can't help but do a bit of her own sleuthing. But the clues
come fast and furious, ranging from an odd new stranger in town to animosity
toward the gambling machines that had recently been installed at the bowling
alley, and Skye finds herself wondering if this could be the puzzle that stumps
her for good.
New York Times bestselling author Denise Swanson has penned
another hit for cozy fans with Die Me a River, the latest installment in her
beloved Welcome Back to Scumble River mystery series.
***
Enjoy the occasional romance?
Take one smoking-hot top chef who thinks food should be a
sensual adventure, add a venture capitalist who has struggled with her weight
since she was a teenager, and mix well. Is this a recipe that sizzles, or is he
just another craving she must resist?
* * *
Deanna Sloan has worked too hard, dieting herself from a chubby
teenager to a sleek businesswoman, to give in to her hunger now. Enduring four
years as the target of her high school classmates’ cruelty taught her that only
three things matter—power, money, and looks.
Leaving her small town behind, shedding the excess pounds, and
obtaining a job with a six-figure salary are all steps in the right direction.
However, in order to keep on target, she needs to outshine the other twenty
venture capitalist associates at her new firm, maintain her weight loss, and be
prepared to double-cross anyone who gets in her way. Walk in the park, right?
Wrong! Her first assignment is an investment appraisal of one of
Chicago’s top chefs. Nico Thorne has come to her firm for the seed money to
open his own restaurant. He is smoking hot and just a glimpse of his navy blue
eyes in a photo clouds Deanna’s brain and dampens her panties. Will the
flesh-and-blood man make her dissolve into a puddle of mindless lust that will
derail her fast track to success?
Like Deanna, Nico’s past drives his present choices. He hates
his father for using his mother’s social status to further his career, then
abandoning her. As a teenager, Nico’s anger at his father resulted in a
hair-trigger temper and a vow never to fall in love. Although Nico may have
learned to control his demons, he still avoids women who even hint at wanting
anything deeper than a few nights of uncommitted fun.
That is until he sees Deanna. Her cinnamon curls and soft green
eyes totally captivate him. As they spend more and more time together, Nico’s
determination to keep their relationship casual dissolves and he realizes that
she might be his amore mio. But will he be able to convince Deanna that he’s
the one for her?
Deanna fights her attraction to Nico, fearful that giving in
will mean the loss of both her figure and her job. Can Nico overcome a lifetime
of distrust? Can Deanna embrace life—imperfections and all?
Publisher’s warning: This book contains sensual consummated love
scenes.
Series description:
First in Denise Swanson’s new Delicious contemporary romance
series. All books are complete with no cliffhangers and a guaranteed HEA!
What a timely recipe! My husband and I kind of gave up eating red meat a while ago, not for any philosophical reason but because it's often expensive and we don't quite trust ground meat. So we do eat a lot of vegetable-based dishes. We'll have to try this!
ReplyDeleteWe sub ground turkey for all ground beef recipes.
DeleteI am loving all of your contributions at Mystery Lovers' Kitchen, Denise! As a vegetarian, it is refreshing to find some new recipes I can try without modification. I have your szechuan tofu recipe from a couple weeks ago bookmarked too, and will be trying both of these before the summer is over.
ReplyDeleteTerrific! We aren't vegetarians, but I do try to eat at least two meatless meals a week.
DeleteThis reminds me of a dish my mom use to make when I was a kid. I will have to try it again. The only thing we never used was cannellini beans.
ReplyDeleteIt's only been in the past few years that I've started to see lots of recipes include Cannelloni beans.
DeleteI love ratatouille, especially with the wonderful Vidalia onions, green peppers, and zucchini squash available in the good old summertime!
ReplyDeleteFresh veggies make everything better!
DeleteI love all the colors together. Looks tasty & pretty.
ReplyDeleteThis is a surprisingly pretty dish!
Delete