Lemon Ginger Chicken and Maple Glazed Trout

August 4-25 2011. Toby age 2 1/2.

I discovered the barbecue. I had never personally turned it on before and always ended up waiting for someone to come home when I wanted burgers.
Finally I decided to just do it. I figured it out, and made hamburgers one night.
Now there was no stopping me.

Up first, Lemon Chicken and grilled zucchini.

Chicken breasts marinated in lemon juice, sunflower oil, mustard, pickled ginger and parsley.

Zucchini marinated in soy sauce, oregano and garlic flakes.

Beans from the garden and fresh local sweet corn.

Sorry I don't have measurements for things, I really have no idea how much I used of what, I just kind of did it.

Next week: Maple glazed Rainbow Trout, grilled zucchini, pea salad, garlic mashed potatoes

 Trout coated in maple syrup and sunflower oil.

Zucchini marinated in homemade salad dressing (red wine vinegar, sunflower oil, honey, oregano, parsely, garlic, salt and pepper.)

Salad: cooked peas, corn shaved off the cob (from leftovers), red pepper, homemade dressing.

More Maple Trout....this time with tomato, cucumber and basil salad.

 Yummy stuff!!

Happy Eating!!

Ratatouille

July 20 2011. Toby age 2 1/2.

ra·ta·touille/ˌratəˈto͞o-ē/

Noun:

A vegetable dish consisting of onions, zucchini, tomatoes, eggplant, and peppers, fried and stewed in oil and sometimes served cold.

I think Toby and I had tried to watch the movie Ratatouille, but we only made it half way through because there's not enough 'action' for someone his age. 

He kept pointing to the rat and saying Ratatouille.
I kept saying that the rat's name is Remy, and that Ratatouille is actually a type of food.
Since it was mid summer, we happened to have a whack load of zucchini and tomatoes in the garden, so I decided to try out a ratatouille recipe.

I didn't really have a date set for trying it out, I just had in the back of my head that I wanted to. 

While we were grocery shopping one day, Toby pointed to a pile of white eggplants and said that he wanted to get some. I try not to discourage food exploration, but I was also thinking 'What the heck am I going to do with white eggplant??' We got home to find a basket of yellow zucchini in our kitchen that someone had rescued out of the heat of the garden. Alright then, I guess I'm making ratatouille!!
Traditionally it should be green zucchini and purple eggplant used so that there's some colour in the dish. But you work with what  you have...

I found a recipe online and tweaked it from there. There are many different versions of this dish. A lot are served as a stew. Some are beautifully arranged and baked. This one is like a chunky stir-fry stew.

2 Tbsp olive oil

2 garlic cloves, minced

1 large onion, quartered and sliced. (I only used half an onion because it seemed like a lot)

1 small eggplant, cubed

2 green bell peppers, chopped

4 large tomatoes, coarsely chopped

3-4 small zucchini, sliced 1/4 inch

1 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried thyme

2 Tbsp fresh chopped parsley

In large pan or dutch oven, heat oil and cook garlic and onion until softened.

Add eggplant and stir until coated in the oil.

Add peppers, stir, cover and cook 10 minutes, stirring occasionally.

Add tomatoes zucchini and herbs.

Cook over low heat about 15 minutes, until eggplant is tender.

Serve as a side 'soup', or to top rice or pasta.

Ours topped animal pasta....classy.

Happy Eating!!