Batch Cooking :: Ratatouille

Three for the "price" of one. This is really this first time I have tried batch cooking, even though I have been intrigued with the idea of power cooking just a few days a month, freezing prepped dinners and then simply thawing and cooking when the time comes. A perfect solution for an abundance of veggies from the summer's harvest/farmer's market. A perfect solution for a mama with another little one on the way.

This batch is Ratatouille. Simple roasted eggplant and other summer veggies. In the time that it takes to make one dinner, add a little extra for chopping, we were able to make not one, but three batches of Ratatouille. One is in the oven, two are in freezer bags. Just add chopped tomatoes and roast.

Ratatouille:

8-10 japanese eggplant

8 Romanesco zucchini

4 bell peppers

chopped tomatoes added at the end of roasting

olive oil

thyme

oregano

salt and pepper "Not too much pepper mama"

Baked for 30 minutes at 400 degrees (my new standard for everything)

B's Frozen Yogurt

WOW this is good! I suggest you put it into the freezer to harden it a bit but it was so delicious we ate all of it right away. 

B's Frozen Yogurt:

blend all ingredients in a food processor until smooth

frozen blackberries (our own)

frozen blueberries 

banana

Strauss whole milk yogurt 

honey

Oatmeal Carob Walnut Cookies

You are what you eat? Well then I must be a huge oatmeal cookie this week!

Adapted from Feeding the Whole Family, one of my favorite family friendly cookbooks. Gracie doesn't care for chocolate too much, or metabolize it that well, so we used carob chips, which she said were still too chocolaty. Only walnuts next time. Or pine nuts? YUM!

Preheat oven to 350 degrees

mix dry ingredients:

1 1/2 cups oats

1 cup whole wheat pastry flour (plus a little bit if the dough is too wet)

1/4 tsp sea salt

mix wet ingredients then add to dry above:

1/2 cup maple syrup

1/2 melted butter (this must be why they are so good!)

1 tsp vanilla

then add the yummies:

1/2 cup chopped walnuts

1/3 cup carob or chocolate chips (optional)

Bake 15-20 minutes until edges start to turn golden brown

This made 20 cookies and I put them in the freezer to keep from eating them all in one day. I at least have to let them thaw for 10 minutes, okay one minute if my teeth are lucky.