Monday, February 9, 2009

Slow Cooker Ratatouille

1 T. olive oil
1 large onion, chopped
6 large garlic cloves, minced
1 green bell pepper, cut into strips
1 red bell pepper, cut into strips
1 medium eggplant, cubed
2 C. mushrooms, thickly sliced
4 tomatoes, cubed
1 C. low-sodium tomato puree
1/4 C. dry red wine or wine vinegar
1 T. lemon juice
2 tsp. dried thyme
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. black pepper
4 T. fresh basil, minced
1/4 C. fresh parsley, chopped


Turn crockpot/slow cooker on high for 2 minutes. Pour oil into crockpot/slow cooker, and add all ingredients except parsley and basil. Cover; cook on high 2 hours, then low 4-5 hours. When fully cooked, stir in fresh basil, sprinkle with parsley, and serve.

Vegetable Stew/Mock Steak Soup

40 grams diced carrots
10 grams diced onion
20 grams frozen green beans
160 grams canned diced tomatoes
dash of pepper
46 grams rough chopped fresh mushrooms
2 TB corn starch
2 TB butter/margarine
1 can Swanson Vegetable broth
Melt butter in saucepan. Stir in cornstarch until smooth. Cook and stir over medium heat 1 minute. Add can of broth all at once. Cook and stir until bubbly. Add carrots, onion, green beans and pepper. Bring to a boil. Reduce heat and simmer covered for 10 minutes.
Meanwhile, in a skillet in a small amount of olive oil, "brown" mushrooms. I just cooked them a little, not real soft. (I cooked mine in the oil/steak fat from the pan I browned the steak for my families soup.) Add mushrooms and tomatoes to soup mixture. Cover and simmer for 5-10 minutes. Mine seemed a little thick, so I added a small amount of water, maybe a 1/4 cup.
I ended up with 3 servings, 3/4 cup each. Total phe, about 100. Each serving was 33 phe.