Challenge Day 2

Jenneffer is off to see her horses Movido and Dorotheos before she heads in to see her patients. Hari's made phone calls to prospective new hires in the kitchen. We have a lot of deliciously spicy red beans left and it will probably be on the menu in some form tomorrow. Today, we will bake some bread at home, Perhaps in the style of a Ciabatta. Meanwhile, the fresh vegetables from Tomazin Farms are getting a "ratatouille" treatment. We might just eat it with the bread we bake or perhaps on some whole wheat pasta. The Yogurt that was started yesterday is probably 4 hours from being there. We have a gallon of delicious home made low-fat yogurt.

A "ratatouille" with Tomazin Farms eggplant, summer squash, red onions, etc.

So, the day progressed unexpectedly. Deliveries all day long at Cress, followed by a fair bit of preparation and we didn't have the time to bake any bread. Jenneffer and I worked the kitchen on a steadily busy Tuesday helping at least three friends celebrate birthdays and many guests celebrate anniversaries. We finally came home around 11:30 at night and dug into the rest of the red beans, the ratatouille, some store bought hot sauce, and the yogurt which needed a bit more time. We can safely say that we stayed well under our daily budget!

Here is today's healthy seasonal recipe:

RECIPE: Moroccan Inspired Ratatouille

INGREDIENTS
1 cup medium diced eggplant
1 cup medium diced summer squash
1 cup medium diced ripe tomatoes
1 cup medium diced red onions
1/2 cup pitted Kalamata or Green olives (rinse in water to remove excess salt)
1/2 cup Moroccan or Spanish capers (rinse in water to remove excess salt)
1/4 cup chopped dried prunes
1/4 cup dried cherries
1 tsp minced fresh ginger
1 tsp minced fresh garlic
1 slice orange
1 slice lemon
1/4 cup chopped flat leaf parsley
1/4 cup chopped cilantro
1/4 cup chopped mint
1 oz red wine vinegar
1 oz light brown sugar
1/2 tsp ground cardamom
1/2 tsp ground cinnamon
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cayenne pepper
extra virgin olive oil, as needed
kosher salt, to taste
ground black pepper, to taste

PROCEDURE
In a large shallow (saute) pan, heat some extra virgin olive oil on a medium flame. Once the oil is hot, add the onions and cook for a minute, Next add the eggplant and cook for a couple of minutes. Next add the mushrooms and cook for a minute. Next add the squash and cook for a couple of minutes. Note: It may be necessary to add more olive oil as needed because the eggplant and mushrooms will tend to soak up the olive oil very quickly. Also, season lightly with salt and pepper in stages to bring out the flavours. Now add the ginger and garlic and stir for 30 seconds. Now add the citrus slices. Next, add all the dry spices and stir for about a minute. Now add the tomatoes, red wine vinegar, brown sugar and dried fruit. Stir and cook on a low heat ensuring that all the vegetables hold their integrity, but are cooking through. Add the olives and capers and stir. Taste the mixture to make sure that the flavours are balanced. Adjust the seasoning if desired. Switch off the flame when the desired harmonious flavor is reached and all the vegetables are properly cooked without disintegrating to nothing. Finish with all the chopped herbs and some more high grade extra virgin olive oil.

This version of ratatouille may be served as a side dish or as an entree with some crusty baguette or flat bread like pita, naan, or injera.