Joanna Anastasia

peppers

Simple & yummy ratatouille

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It’s a very simple dish that with a bit of olive oil and a lot o patience turns in to delicious comfort food of fall. Since all the harvest best is just waiting for us at the market, I couldn’t but hear the call of nice ripe tomatoes, peppers and eggplants. Therefore I opted for one of my partly french-Canadian family favorites : ratatouille. My toddler loves it because all the veggies are given this new, sweetish and delicate taste since they have been all sauteed separately in olive oil. And that’s when you’ll need your patients, cause once you’ll cut your veggies in nice cubes,you’ll need to keep them apart one from another and place them on the pan with olive oil to cook them until they are nicely soft before mixing everything together. I usually use two pans to speed the process a little. But, I assure you, it is totally worth the job! So go ahead and give it a try ๐Ÿ™‚


4 bell peppers of different colors
4 big ripe tomatoes
1 big eggplant
6 medium carrots
3 medium onions
4 cloves of garlic
Olive oil
salt & pepper

Cut your veggies in to cubes. You can start with carrots and peppers, and while you saute them on two pans separately, with a good dose of olive oil, you can cut the rest. When carrots and peppers will get soft, you can mix them together, and start with another veggie. Don’t forget to mix them together only once the are nice and soft. Add crushed garlic in the end,let it mingle a bit, and serve with crunchy toasted french bread. For a full meal couple it with one of my soups ๐Ÿ™‚ Yum!

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Rosemary and cherry tomatoes summer chicken toss

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I just love to use fresh veggies from the market Jean Talon, where a basket full of bell peppers you can get for 3 dollars, and it’s grown here in my province by this nice old man that’s selling me these on weekend.Or at least I hope so. So what am I going to do with a basket full of nice peppers, zucchinis and cherry tomatoes? An easy toss bien sรปre !

Bell peppers
Cherry tomatoes
zucchinis
fresh rosemary
olive oil
garlic
salt&pepper
2 chicken breast

Cut all the veggies, in big pieces.No need to over do it.Toss them around chicken breasts.Mix some crushed garlic with olive oil salt and pepper. Pour all over.Put fresh rosemary on top. Bake around 40 min on 350 F.