Aug 8, 2012


Not that I don't completely love my job (because I do...usually) and not that I don't have the best group of students ever this summer (because I'm pretty sure I do), but the idea of having a break on the horizon kind of makes me smile.  Two more days until classes end!!  Then, two full weeks off to enjoy the summer before the real craziness starts.

I've just about reached that point when I realize that summer is ending and I've kind of missed it between classes and grading and planning.

So, it's officially time for my summer to begin.  Summer means coffee with friends, staying up past 10 pm, feeling the warm sun on my toes, early morning walks with the pup, making fancy food (just because I can), reading (non-text)books, eating cupcakes (I have an obsession with a healthy cupcakery that moved dangerously nearby this summer), and ratatouille.

Ratatouille is basically a veggie stew that combines all of the delicious flavors of the season.  It's so easy to make and sounds fancy (try it..."ratatouille").  I especially love it refrigerated as leftovers.  Plus, it's bikini-friendly with no added sugar, salt or fat!

Serves 4-6

Ingredients (easily adjusted based on what you have):
  • 1 eggplant, peeled and cubed
  • 2 yellow squash, peeled and cubed
  • 1 can diced, no-salt tomatoes (28 oz)
  • 3 tomatoes, diced
  • 4 cloves garlic, minced
  • 1 red/green/yellow pepper, diced
  • 1 c water
  • 1/4 tsp ground black pepper
  • 1 tsp dried oregano or basil (or I used about 2 tsp fresh basil)
  • 1 c orzo
Combine all ingredients except the orzo in a large pot.  Bring it to a boil over medium-high heat, stirring occasionally.  Reduce the temperature to medium-low.  Cover and let the veggies cook for about 15 minutes.  Add the orzo, cover and cook for about another 15 minutes (stirring every few minutes to keep the orzo from sticking to the pot), until orzo and veggies are tender.  Enjoy ratatouille hot or chilled.

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