Saturday, July 28, 2018

Skillet Ratatouille #AuthorDeniseSwansonRecipe

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.

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.
Divide vegetable mixture among 4 shallow bowls; drizzle servings evenly with remaining 1 1/2 teaspoons oil.


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!

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  1. 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!

    1. We sub ground turkey for all ground beef recipes.

  2. I 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.

    1. Terrific! We aren't vegetarians, but I do try to eat at least two meatless meals a week.

  3. This 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.

    1. It's only been in the past few years that I've started to see lots of recipes include Cannelloni beans.

  4. I love ratatouille, especially with the wonderful Vidalia onions, green peppers, and zucchini squash available in the good old summertime!

  5. I love all the colors together. Looks tasty & pretty.