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perfect fall dinner

2009/10/09

yesterday was officially the first snow day in denver :) the day prior loveland opened for the season and today a-basin did….it leaves me wondering–what the crap happened to the fall!? :)

last night we had the perfect fall dinner, it was cozy and warm and the only thing missing was a fire [which only wasn’t made because we hadn’t covered up the last of our wood and again it had snowed and rained on and off all day so the wood was too wet—-def the thing we’ll miss the most about this house….the real working fireplace]. a co-worker had brought in the last of the tomatoes from her garden before the freeze so i grabbed all the green ones that were left and made fried green tomatoes. didn’t get a chance to take any photos because we were snacking on them as soon as they can out of the pan while dinner was cooking–but they were :) delicious! for dinner we started with a small spring mix salad with a smokey tomato dressing and green chile chevre goat cheese crumbles, followed by garlic couscous and ratatouille.

recipes follow:
FRIED GREEN TOMATOES

Grocery List: (this is our halved recipe since it’s just the two of us and we had a hearty main course)

2 large green tomatoes

2 eggs, lightly beaten

dash hot sauce

1/2 all purpose flour

1/2 finely ground corn meal (pref. stone ground)

1/2 cup peanut oil

S+P

-slice tomatoes into 1/4″ thick slices – season w/ salt & pepper on both sides. lightly beat the eggs into a shallow bowl and dash hot sauce in for a kick, set bowl aside. in another shallow bowl mix corn meal & flour, set aside. heat peanut oil over medium-high…when oil is hot but not smoking, dip tomato slices in eggs the dredge through flour/corn meal mixture, repeat. gently slide into hot oil – cooking until browned and then flip (about 2 mins on each side) serve immediately! i dipped mine in a cucumber yogurt dressing and john used sriracha cocksauce, but ranch is always a great stale for any fried foods as well ;)

RATATOUILLE – the easy way

Grocery List:

1 eggplant, cut into 1″ cubes

1 green zucchini, cut into 1″ cubes

1 yellow zucchini, cut into 1″ cubes

1 big yellow onion, cut in 1/2 & then 1/8

1 green pepper, cut into 1″ cubes

1 red pepper, cut into 1″ cubes

6 plum tomatoes, chopped coarsely

MARINADE: 1/2 C olive oil, 2 TBS dijon mustard, 4 cloves garlic-pressed, 3 TBS fresh basil chopped, 2 TBS fresh oregano chopped, 1/4 TSP cayenne, pinch black pepper

-preheat oven to convection roast 425 degrees. place all veggies in a bowl and pour marinade over tossing to coat all veggies well. place in roasting pan and roast at 425 for 45mins-1 hr until all veggies are tender and browned. mix up once during cooking. toss at end to combine flavors, serve!

easy breezy right? it was a great fall dinner and we ate with a sangiovesse – the ratatouille, while takes a bit, is awesome because it’s so hands-off – allowing you to snack while it’s cooking, do laundry, :) or just relax. A+ in my book

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