Hot-Cross Buns!

Hot-cross buns!

Hot-cross buns!

One a penny, two a penny,

Hot-cross buns!

GreenCircleGrove HotCross Buns

Every year for as long as I can remember, my mother has made hot cross buns during Lent, just before Easter.  Her recipe was clipped from a newspaper long before I was around, and passed to me neatly typed on a recipe card.  I’ve tried making them.  Just look at that recipe card. GreenCircle Grove Hot Cross Buns

It’s splotched and stained from years of trying – my mother’s hot cross buns were tender and light, with bits of dried fruit and a hint of cinnamon spread through.  My clumsy attempts usually led to beige colored lumps that were either hard as a rock or still gooey in the center.

I decided to try again.  One more time.  At 95, my mother doesn’t see too well, so accurate measuring is difficult for her.  It’s my turn to be the hot cross bun maker, I think.

So, today I measured and stirred up this recipe.  I am going to give you the recipe exactly as I have it, and then I’ll tell you how I changed it just a bit:

HOT CROSS BUNS

2 cups milk, scalded  (or 1 cup milk and 1 cup water)

1-cup oleo

1-cup sugar

2 pkg. dry yeast, dissolved in 1/3-cup warm water

1 egg

8 cups flour

½ tsp. salt

2 cups raisins, currants, or 1 cup candied fruit

½ tsp. cinnamon

1. Pour milk over oleo and sugar and stir to dissolve.  Cool to lukewarm.GreenCircleGrove Hot Cross Buns

I used half milk and half water, heated it in the microwave until steaming.  I used 2/3-cup coconut oil and 1/3-cup butter. (No oleo.) I reserved about 2 tsp. of the sugar to dissolve with the yeast in the 1/3-cup warm water.

2. Add dissolved yeast and egg.  Beat well.

3. Add salt and flour gradually, reserving small amount to dust fruit.

4. Add floured fruit and cinnamon to dough.GreenCircleGrove Hot Cross Buns

I mixed the cinnamon right in with the flour I used to coat the fruit.  All I had on hand today were raisins, but my favorite fruit to use is dried currants.

5. Knead well.

6. Place in greased bowl and let rise until double in bulk. (Cover).

Hot Cross Buns GreenCircleGrove

GreenCircleGrove Hot Cross Buns

 

This took about an hour and a half.

7. Punch down, let rest for a few minutes, shape into buns.  Place on greased cookie sheet; cover and let rise about 30 minutes. GreenCircleGrove HotCross

  1. Bake in a preheated 370° oven for 10 minutes, reduce heat to 350° and continue baking 10-15 minutes more.
  2. Cool and frost with the shape of the cross with confectioner sugar frosting.

Makes 30 buns.  Actually, it made 32!

When the buns were still hot, but not yet “crossed”, I delivered the small pan to my mother.  I needed to see if they met her approval.  My dad ate three, and then said, “Well, they seem okay, but I think you need more practice.” And my mother said, “Oh! That’s what you always told me! They’re just perfect! So light and tender, with just a hint of cinnamon!”

Hot Cross Buns Green Circle Grove

Hot-cross buns!

If you have no daughters,

Give them to your sons;

One a penny, two a penny,

Hot-cross buns!

—Mother Goose

 

This post is shared with Down Home Blog Hope #80,  The HomeAcre Hop #60 , Simple Saturdays Blog Hop, From the Farm Blog Hop,   Thursday Favorite Things Blog Hop and Misadventures Mondays Blog Hop March 23.

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Alternatives to Routine Exercises

Did you start the year with plans to lose some weight–eat better–exercise more?   Did you maybe even slap down some dollars for a gym membership?  How’s it working out for you? If you’re still on a regimen that is working for you, I’m proud of you.  You can stop reading and go back to whatever you were doing.  If it’s not working so well, or you just never got around to it, or you’re waiting until the first of the month is on a Monday, read on….

Right here at the start I am going to tell you that exercise is important.  Our bodies need to be exercised to keep us flexible, to have stronger muscles and bones, to help us sleep at night, to keep us from becoming depressed, and allow us to live longer and enjoy that time.  So, truly, there is no alternative to exercise.

But, to be honest with you, the closest gym is a drive from here.  I know that I won’t  keep a daily commitment.  And, I’m not swimming in the pool at the local high school until I feel comfortable wearing a bathing suit in public—a suit that isn’t covered by a long coat.  Yes? Are you with me so far?

My doctor—a very understanding fellow—tells me that even though I am active, my body is used to that activity—I need to “rev it up” a bit. So, I’ve been making some notes and—here are some suggestions for getting some more exercise at home….especially on these cold winter days when it’s too cold to dig in the garden.

 Cleaning closets– Actually, there are lots of things being accomplished with this!  But, try exaggerating the motions as you reach up to the top shelves, stretching your muscles as you haul things out from corners, as you bend and lift.  Put on some catchy music, too.  Sort, pack, move.  If your closets are upstairs, make several trips instead of one.  (It’s safer, too.)

…and cupboards-  take everything out of your pantry cupboards, wipe down the walls and shelves, use the cans for weights as you lift them back into place.

 Baking bread the old fashioned way – kneading bread until it is elastic takes muscles.  The repetitive motion can work out frustrations, too. GreenCircleGrove alternatives to exercise Do you grind your own grains?  Try milling some of that grain with a hand grinder.

 Scrubbing the tub (and shower) – Stretch and build up your muscles as you clean the walls and tiles until they sparkle.  Try tightening your stomach muscles as you reach across the tub.  Take a deep breath in and let it out as you tighten.

Don’t have time (or inclination) to bake, scrub or clean?

Use the ideas—take deep breaths, let them out slowly as you tighten your muscles while you are on the phone, the computer, waiting for the teakettle to boil.  Take a couple of soup cans from the cupboard and use them as weights.  How many reps can you do while the oven preheats?  You do laundry, don’t you?  Bend and squat as you pull items from the dryer. Stretch up as you put the laundry soap on the shelf or hang shirts in the closets. Pull the chairs out when you sweep or vacuum the floors; reach behind bookcases and underneath dressers. Make extra trips up stairs.  Count your steps.  Walk the dog.  Move while you are on the phone.  Lift your legs.  Move, move, move.  Instead of carrying everything you need from one room to another, make several trips. Look for ways to stretch, breathe, bend.  Right now—RIGHT NOW!!  sit up straight, pull your shoulders back as far as possible (try to make your shoulder blades touch), suck in your stomach, stand up, stretch your legs, sit down, do it again. Feel better?  Rev it up!

Making a List…..

Green Circle Grove-

Photo credit: A. Harris https://www.facebook.com/WellsvilleNyBiodynamicHenhouse

 This is the time of year that I long for garden fresh vegetables.

I drool over the seed catalogs that I’ve stockpiled—and make long lists of seeds that I absolutely need to plant.  I still have jars of tomatoes on the shelf, and the seeds I will be ordering will fill jars for next winter – but I seem to run out of ideas for using them.

I do, occasionally, take a trip to the grocery store to stock up on necessities.  I prefer to stay close to home and fire on these chilly days, so when I do head out, I have a long list of errands—and my grocery shopping time is limited.  While I was making a list of errands the other day, though, I made another list to share with you.

HOW TO EAT “HEALTHY” WHEN THERE’S A FOOT OF SNOW ON THE GROUND AND ALL YOU CAN SEE  ON THE CUPBOARD SHELVES ARE CANNED TOMATOES AND ALL YOU CAN SEE IN YOUR FREEZER IS ICE CREAM AND HOT DOG ROLLS

1. First, give the hot dog rolls to the chickens.  Or the birds, if you don’t have chickens.  This will (a) help clean out the freezer (b) make the birds happy (c) keep you from buying hotdogs to go with the buns, which probably have freezer burn anyhow.  You could, of course, make them into breadcrumbs.

2. Look a little farther back in the cupboards.  Read labels.  It’s in the back of my pantry that I find barley, dried fruit, and beans – all those items that can make hearty, healthy meals.  Often, you’ll find an interesting recipe right on the side of the bag.  Experiment a little, too—what happens if you add a dollop of molasses or a different spice than usual?

3. Head to the grocery store and shop the outer aisles.  This is where you’ll find the cases filled with fresh vegetables, yogurt, and fruit.  If you are in a hurry, skip the interior aisles completely.

4. At the grocery store, buy frozen vegetables without sauce.  Bagged spinach, green beans, broccoli, Brussels sprouts.  These may not be organically grown, but at least don’t have any additives like sugars and salt.

5. Check the newspapers for winter farmer’s markets.  Even here, 75 miles from the nearest city, there are farmers with green houses.  In fact, there’s one that makes weekly deliveries of whatever baby greens are ready. (check out Sunset Farm)

GreenCircleGrove making a list

Photo credit: A. Harris https://www.facebook.com/WellsvilleNyBiodynamicHenhouse

6. Plant a hanging garden.  See what this local farmer has repurposed for his winter gardens?

Green CircleGrove making a list

Photo credit: A. Harris https://www.facebook.com/WellsvilleNyBiodynamicHenhouse

When you are sorting through the seeds you have leftover from last year, fill a planter with a few.  Greens don’t take long to sprout, and you’ll have some fresh greenery in your window, too.

7. Sprout—I dug out the lids with the graduated size holes,GreenCircleGrove making a list a quart jar and (from the back shelf of the pantry again) the bags of sprouting seeds. It didn’t take long before I was back in the routine of rinsing and watching for tiny seedlings—that make the crunchy best additions to salads or sandwiches. I have even tossed a few in the blender with my morning smoothie.

8. Make soup.  Use the ham bone from the holiday ham or the “carcass” from a turkey or chicken. To a large stockpot, add some celery tops, a sliced onion, and the bones; cover with cold water, bring to a boil and simmer for a few hours.  Remove the bones, pick off the rest of the meat, and chill the stock.  Then, all you have to do is skim off the fat that will have collected on the top of the chilled stock (save it or toss it, but not down the drain), cut up some carrots, celery, more onion, add a can of green beans and one of those cans of tomatoes on the shelf—this is all depending on what you have on hand, of course.  My soup is never exactly the same.  You could add some parsley, or basil or thyme.  Cook until the vegetables are done.

By now, you probably will have figured out what to do with the ice cream that’s in your freezer—and I hope you are beginning to see that there are lots of healthy eating possibilities that you have right at home or can find on a quick trip to the grocery store.

What can you add to the list?

 

This post is shared at Thursday Favorite Things Blog Hop and at The HomeAcre Hop.

Bone Broth!

As far as I’m concerned, cooking for health starts with a nutritious base.

That’s why when the holiday ham is down to the last few scraps of meat on the bone, it goes into a pot of water –just like the turkey carcass from Thanksgiving did a few weeks before—and very like what just happened this week to the pastured beef soup bones that were in the freezer.

I love to make bone broth, especially from beef bones.  The rich, simmering scent even makes me feel healthy.  Here’s what I do:

bone broth I start with some meaty soup bones and a package of stew beef.  We buy beef from a local farmer, so I don’t worry about where it may have come from.  I slice up a couple of onions and cut up two or three carrots, drizzle olive oil over everything, stirring to be sure all the meat is coated, too.  Then, I roast it all in a shallow pan at 400 degrees for about 45 minutes.

In the meantime, I plug in my large crock pot.

After the meat and bones are roasted to bring out the flavor, I put them into the crock-pot, pour some hot water into the roasting pan and scrape up the little pieces that might have stuck on.  This goes in the crock-pot, too. bone broth I pour about a quarter cup of cider vinegar in, and then fill the pot with cold water—up to about an inch from the top.  Are you stuck on the cider vinegar addition?

I read somewhere that adding cider vinegar helps the bones release their nutrients as they cook.  (If you aren’t sure where your beef is from, you might skip this step.)

Turn the crock-pot on HIGH until the mixture begins to boil, and then turn to LOW and just leave it—overnight is best, 24 hours won’t hurt it a bit.  You want this bone broth to just simmer.  If you see a bubble “blurping” up every once in a while—that’s just right.  If some scum or fat comes to the top, you could carefully take that off with the edge of a spoon, but I’ve never bothered.

When you think your broth is done—and seriously—24 hours is not too long, pour it through a fine strainer into a clean pot.  Refrigerate until cool, and then carefully remove the fat that will have accumulated on the top.  You can use this for cooking, if you like, just don’t dump it down the drain. The chilled broth should be almost gelatin like—dark and rich.bone broth

The broth really is good for you.  All that calcium, phosphorus and magnesium from the bones is there for your body to easily absorb so your own bones are stronger. There’s collagen that can give you healthy skin and hair, too, and electrolytes that carry the electrical messages to your muscles and nerves.  Trace minerals, gelatin –all good things.

You can use bone broth in so many ways –we love it as a base for gravy and sauces.  I’ve cooked rice in it and just heated it up as a nutritious drink for the fellow sick in bed with the flu.  (Here’s a link to a site that gives you 50 uses for bone broth!)

And then there’s soup.  Vegetable beef soup with a little barley tossed in. bone broth

I save the meat that was left when I strained the broth and cut it into bite-sized pieces.  I like to take some of the broth and add it to a pot with sliced carrots, celery, onions and a handful of chopped parsley.  Bring it all to a boil, add the meat and a handful of barley and then simmer until the vegetables are done.  Just the right thing to have on the back of the stove on a cold winter’s day.

 

“Bone Broth!” is shared with “Mostly Homemade Mondays Linky-Party”.

Merry Christmas!

Happy Holidays GCG

Christmas in the Village

Our small village (pop. 969) is located in the southern tier of counties in Western New York.  When the Interstate highway went through a few years back and made it easier for people to travel to the cities for work, and then not too long after the school merged with a neighboring village—it seemed that our village of Belmont might have lost more than population.  People reminisced about holidays in “the old days” when community members came together for programs, fellowship and cheer.village Christmas

It wasn’t that organizations and individuals didn’t attempt to address the problem.

The Rotary Club tried very hard to build up interest in the community—they provided scholarships for students and helped with holiday decorating—even to the point of sponsoring a Lighting Contest each December. A Belmont Betterment Association member promoted a Snowflake Festival at her Arts Center. The Fire Department held a craft show one weekend, and sold Christmas trees beginning right after Thanksgiving.  A Countywide group of artists and friends held a craft and art sale in one of the church halls, and the library held an open house on a Sunday afternoon in December.Village Christmas

And it was at the Library Open House a few years ago that one of the trustees turned to the other and said, “There are all these things going on, but no one seems to know what the other groups are doing.”

And the other trustee said, “Wouldn’t it be great if everything could be done in one Big Weekend?”

And that was the beginning of “Christmas in Belmont”.

No one group is in charge – it’s just that anyone interested in participating meets in the summer and puts forth their ideas and plans.  These are gathered up, printed on a flyer, which goes out to neighboring communities, and sent to local newspapers as a press release.  This year, red stockings made from corrugated paper were handed out to the participants—and people shopping in those businesses can sign up for a drawing to be held at the end of the weekend.  Two lucky people will win either a poinsettia plant (donated by the local florists) or a fresh green wreath (donated by the local landscape nursery).

The Boy Scouts have taken on the Trees in the Park—the village provides and sets up trees in the Park Circle, and community businesses and organizations have the opportunity to decorate one of the trees. I noticed, for example, that this year the Rotary chose “End Polio” as the theme for their tree.  Once all the trees are decorated and lit, the Park is encircled with light every evening.  It’s just beautiful.  The Boy Scouts have a bake sale during the weekend, too.

The Rescue Squad is opening the doors of their building for a basket auction to benefit “Action Angels”, and this will coincide with a Winter Wonderland complete with Mr. and Mrs. Claus, an elf or two, and photo opportunities.  Children will receive free books, too.

The group of “Several Artists” will be holding their annual show on Friday and Saturday, and all sorts of carefully, thoughtfully, locally made handcrafts and art will be available—pottery, jewelry, weaving and other fiber art, cards, calendars, [Green Circle Grove] soaps and bags, wood carvings.  Perfect gifts for family, stockings, or yourself.Village Christmas

Christmas trees will be available all weekend at the Fire Hall, along with a huge craft sale…that spills over into the American Legion Hall as well. village Christmas At the Fountain Arts Center, Artisan vendors will have specialty items for sale, “Chef Jim” will be demonstrating how to make a traditional Baja salad, a Christmas cookie contest will be held as well as a workshop on creating a holiday “yard card”.

Hungry?  The fireman will have beverages and hot dogs available, there will hot chocolate and homemade doughnuts at the Village Hall, and over at the church on the Park Circle, you can stop in for lunch on Saturday. Village ChristmasJust want a cookie and some hot cider?  Stop at St. Philip’s Hall and while you’re browsing, you can munch.  There will be snacks at the Rescue Squad, too.

And on Saturday afternoon, stop at the Library Open House—where it all began.  Take a tour of the clock tower, have another cookie, get a sneak peek at the upstairs renovation project.

Oh, and be sure to tell the Library trustees just what you think about “Christmas in Belmont”.  In fact, stop in the drugstore, which will be open especially for the weekend and chat with the pharmacist and tell him, too.  And down the street at the hardware, visit with your neighbors—take a walk past the river falls, Village Christmasadmire the old fashioned street lights and wreathes, sing some carols, check out the brightly lit homes—maybe, just maybe you’ll find “old time” small village holiday cheer.  It’s neighbors working together that makes a community.Village Christmas

 

The best part–using Thanksgiving leftovers

Our Thanksgiving meal is always served mid-day—a throwback to the years when farmers had morning and evening chores to do and hunters headed out into the early morning woods and came back HUNGRY.

So…after the naps are taken, the out of town family has packed up and headed back to the city, and the evening chores are done…the board games are brought out and inevitably someone wanders to the kitchen, opens the refrigerator door to gaze at the foil wrapped platters, bowls, tins and containers…and, as far as I’m concerned, the best eating part of the day begins.

First, however, I must warn you—if you are on a low-carb, low-calorie, or gluten-free eating plan, you’ll want to skip to the end of this post right now.  If not—begin by pulling all the leftovers out of the refrigerator and arranging them on the counter or kitchen table.GreenCircleGrove

Find your stovetop griddle and some bread.  Today for our lunch, I used Ancient Grains with Cranberries bread.  I keep a loaf or two of interesting bread in the freezer for occasions such as these.  For two sandwiches, you will need four slices of bread.  Butter one side of each, and place two of these face down on the griddle.  Frozen bread butters up nicely, too.GreenCircleGrove

Now, add some thin slices of turkey.GreenCircleGrove

On top of the turkey, add some of that leftover stuffing.GreenCircleGrove

Top it off with a spoonful or two of cranberry sauce.  I always make whole berry cranberry sauce, but in a pinch I’ve used canned jellied and it works just fine.  I think cranberry-orange relish would be delicious, too.using leftovers

Turn the heat on under the griddle to medium high; place the remaining slice of bread on top (buttered side up), and heat, flipping each sandwich so the sides are evenly toasted.  If you can make a grilled cheese sandwich, you can make one of these!

Slide the finished sandwich onto a plate, and if you wish, pour reheated gravy over the top.  GELeftover fruit salad goes very well with this meal!

After your first experience, you may want to experiment.  Cheese is good on these if you don’t have, or don’t care for, cranberry sauce.  You can also make open-faced sandwiches and just heat one side, too.  We’ve also used two sided metal sandwich makers and toasted these over the fire.

The best part is reheating your own favorite parts of the dinner and savoring the memories of the busy day.  No, that’s the second best part.  The best part is eating the masterpiece.

Minnesota Harvest Bars

As far as I know, Velma and Herb never lived in Minnesota.

I remember them living out by the Finger Lakes, near Cornell University where Velma worked for many years.  Velma was my mother’s cousin.

I also remember that Velma was a terrific cook.  It was always a delight to see what dish she’d brought to the family reunions.

When we put family recipes into a booklet for everyone to enjoy, we were happy to see that Velma’s daughters had sent some favorites, including this one –Minnesota Harvest Bars – that’s perfect for cool fall evenings, busy fall lunches, or well, yes, breakfast with a hot cup of coffee.

Minnesota Harvest Bars GCG

MINNESOTA HARVEST BARS

**1/2 cup shortening

1 cup packed brown sugar

2/3 cup pumpkin puree

2 eggs

½ tsp vanillaMinnesota Harvest Bars GCG

½ cup chopped dates

½ cup chopped walnuts (or any nut)

2 Tbs. all-purpose flour

½ cup all-purpose flour

1/2tsp.baking powder

¼ tsp. baking soda

¼ tsp. salt

½ tsp. each: cinnamon, ginger, nutmeg

confectioner’s sugar

Preheat the oven to 350.

In a 2-quart saucepan, melt shortening. **The only change I made to this recipe was to use coconut oil in place of the shorteningMinnesota Harvest Bars GCG

Add brown sugar, stir. Remove from heat.

Add pumpkin, eggs and vanilla; mix thoroughly.Minnesota Harvest Bars GCG

Combine dates with 2 Tbs. flour, set aside.

Minnesota Harvest Bars GCG

Flouring dates keeps them from sticking together when added to the rest of the batter.

In another bowl, mix all the dry ingredients, except the confectioner’s sugar.

Mix dry ingredients into pumpkin mixture.Minnesota Harvest Bars GCG

Stir in dates and nuts.

Pour into a well-greased 9x9x2-inch pan. Bake 30-35 minutes.Minnesota Harvest Bars GCG

Cut into diamond shaped bars and sift confectioners’ sugar on top when cool.

Eat and enjoy!Minnesota Harvest Bars GCG

 

When I first read over this recipe, I thought there couldn’t possibly be enough ingredients to fill a 9-inch square pan.  What? One-half cup flour?  It works; trust me.

It’s easy, it makes the house smell good and the family happy!  And, it reminds me of family as well.

 

You can use the “print” button on this page if you would like to have easy access to this recipe.

 

This post is linked to the From the Farm BlogHop and The HomeAcre Harvest Hop.

Surprise in the Mailbox

I received a post card from a friend the other day.GreenCircleGrove postcards

It was unexpected.

And such a delightful surprise.

I kept thinking about that post card all day.  And the next.

And what I was thinking went something like this:

Email is lovely, and fast.  Facebook is even faster.

But postcards are special.  Especially picture post cards.

They bring a tiny bit of another part of the world right to my door.  With a picture and a few words, I know someone thought about me, and cared enough to purchase a card, find a pen, a stamp and a mailbox.

I’ve traced journeys of loved ones through post cards:

My mother and dad’s once in a lifetime trip cross country in a motor home.

My youngest daughter’s summer backpacking trek through Europe when she was 20.GreenCircleGrove postcards

My grandmother’s travels on a train to California to visit her sister.

My other grandmother’s travels on a train to the next village to attend a meeting.

Even my own childhood summer camping vacations in the Adirondacks.

And, I’ve learned how to repeat that a little of that feeling of surprise and delight.

When the card begins to gather dust on the table, and it is danger of being tossed into the recycling bin or the trash,

I stick it in the book I’m reading.  Postcards make wonderful bookmarks; books are great places to save postcards.

If you’re like me, and re-read favorites, the joy in discovering a postcard/bookmark is part of the pleasure.

GreenCircleGrove postcards

And of course, when I’m on a journey, I search out the postcard kiosks for something special to send as a surprise to someone’s mailbox.Green Circle Grove postcards

 

 

This post is shared with The HomeAcre Hop #37.

Eggplant!?!

I’ve always thought eggplant exotic looking and oh, so pretty.  Up until a year or so ago, though, they never appealed to me as something I would want to eat.

I tried them, truly I did.  I grew them one year, too, and was secretly relieved when an early frost kept me from having to do something with them.

Last year, we split a share in a local, sustainable CSA.  The weekly share included many things I had passed over – baby turnips, kohlrabi, and a couple of kinds of …eggplant.  The week the eggplant arrived in the share, we also received some summer squash, onions, peppers, garlic, tomatoes – I searched for a recipe that would allow me to use all those veggies and found ratatouille. Ratatouille, Green Circle Grove The directions for many recipes for this French vegetable stew were quite precise and intricate, but one, under Easy French Food, sounded like a possibility.  It was supposed to take only a little over an hour from prep to table, and it was marked “easy”.

I chopped, stirred, cooked, smelled (mmmm…..), chopped some more, stirred some more, minced, simmered and tested.  My first thought was, “where’s the eggplant?” and my second was, “oh, WOW! This is GOOD!”

I’ve adapted this recipe to fit our small family – but it is easy to expand depending on family size and vegetable availability.  If there’s any left, it’s possibly even better on Day Two, because the flavors have melded.

 

“Ratatouille Express”

3 T. olive oil

1 onion, slivered

2 bell peppers, cut into squares.  (I used green and purple.)

1 eggplant, cut into small cubes

1 summer squash, cut into small cubes.  (I have used zucchini, yellow crookneck,

patty pan.)

2 cloves garlic, minced

1 pound tomatoes, chopped.

2 tsp. chopped fresh thyme

salt, pepper

3 T. chopped fresh basil

  1. Heat olive oil in heavy pot over medium heat.  Sliver onions and add to oil.
  2. Chop the peppers and add to pot, stirring well.
  3. Chop eggplant, add to vegetables in the pot, stirring to coat eggplant pieces with oil. Stir until vegetable begin to soften.
  4. Chop the summer squash and garlic and add to pot.  Stir.
  5. Chop and stir in tomatoes.
  6. Add thyme, salt, pepper (to taste).  Stir and cook for about two minutes.
  7. Turn heat to low, cover pot, simmer about 40 minutes until everything is soft and blended.
  8. Stir in basil, remove from heat, serve.

ratatouille GreenCircleGrove

 

Let me know what you think!

 

 

This post is shared with The HomeAcre Hop #34 and Tuesdays With A Twist.

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