Monday, September 1, 2014

Ratatouille leftovers

Hello September, and goodbye long summer. Appropriately called, (back to) Labor Day. Today, I could barely jump into a store when after a big rumbling thunder a downpour came down that made the cars in the street stop. It did not last long and the sky was clear again. The lawn needs to be mowed, but I could not bring myself to do it. A few more millimeter growth.


Dinner was a bubbling pan with caramelized onions, broiled chicken, leftover ratatouille, fresh grape tomatoes and goat cheese crumbles, all melting into a delicious dish in a mini cast iron pan.


Cast iron for 1

  • 1 teaspoon butter
  • 1/4 onion, small diced
  • 3 button mushrooms, sliced
  • 2-3 oz raw or precooked chicken, diced
  • 1/2 cup of leftover ratatouille
  • handful of grape tomatoes, halved
  • 1/4 cup of roasted pepper soup (box) (or 2 TB tomato paste mixed with 3 TB water)
  • fresh crushed black pepper
  • 2 TB goat cheese crumbles

Preheat oven to 400F.

Use a mini cast iron pan on the stove top, heat on medium heat and melt the butter. Add the onion and sliced mushroom, and saute until browned (if using raw meat, also add at the beginning). Add the cooked chicken and mix with the rest. Turn off the stove.

Add the ratatouille, the halved grape tomatoes, the soup on the rim of the pan. Sprinkle with goat cheese and pepper. Bake for ca. 10 min, and serve hot or at room temperature.

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