Black Bean-Pineapple Soup/Stew/Chili?

Let me start by apologizing for this horrible picture. My camera is on hiatus, but this turned out SO good, I absolutely had to include it on the blog. This combination of black beans and pineapple was an instant intrigue to me when I saw this recipe on foodgawker. Finally got around to trying it last night and I was so impressed! If other veggie/vegan dishes I had tried before tasted THIS good... I might actually consider passing on the meat. This is really simply, hearty, and super healthy. Enjoy.

Black Bean-Pineapple Soup/Stew/Chili via Fat Free Vegan Kitchen:

http://blog.fatfreevegan.com/2011/04/black-bean-pineapple-soup-stew-chili.html

Balsamic-Marinated Roasted Veggies

This is a quick, simple, healthy side that is really tasty. You can use any vegetables you like. I make this dish frequently, always changing up the veggies. This time I used zucchini, broccoli, cauliflower, yellow squash, snap peas, red onion, and red bell peppers. It was crunchy and packed with flavor. Try it out with your favorite veggies.

Balsamic-Marinated Roasted Vegetables via the Flick of my Wrist:
(4 generous servings)

4 cups of washed, cut veggies of your choice

2 tbsp. olive oil

2 tbsp. balsamic vinegar
1/2 tsp. sea salt
1/4 tsp. pepper
1/4 tsp. red pepper flakes
1 tsp. minced garlic

Combine all ingredients in a ziploc bag. Shake up the vegetables well to ensure they are all coated with the marinade. You can marinate these at room temperature or in the fridge as well. I let them marinate for about an hour. Pour veggies on to a greased roasting pan or a greased, foil-covered cookie sheet. Roast in the oven at 400 degrees for 20 minutes.  

Ratatouille Scramble

So I had to find a creative way to use up my leftover ratatouille veggies. Waste not, want not! ...and I want a lot, so I figure I better not waste! I had several leftover veggies after I stacked up my ratatouille. I marinated all these leftover veggies in a little lemon juice, olive oil, salt, pepper, rosemary, & thyme overnight in the fridge. Sauteed them up in the morning with a little scramble and good to go! This was extremely flavorful. A great morning pick me up with a little side of OJ.

Ratatouille Scramble via the flick of my wrist:

 Large handful of your marinated leftover ratatouille veggies (Zucchini, red bell pepper, yellow squash, & eggplant marinated in lemon juice, olive juice, dash of salt & pepper, and pinch of rosemary & thyme)

1 scrambled egg

dash of buttermilk

pinch of delicious creamy cheese

cilantro sprigs

Scramble egg and buttermilk, set aside. Saute veggies in small, greased frying pan until desired doneness. Pour egg mixture over veggies. Just before egg mixture is cooked through, sprinkle with desired amount of cheese and fold scramble in half to cover and melt cheese. Plate scramble and top with cilantro!

Ratatouille's Ratatouille

Can I just start this one off by telling you that Ratatouille is probably my second most favorite Disney movie EVER?! ...right behind Cinderella! If you haven't seen it, you must. SO CUTE! As much as ratatouille's origins are that of a peasant dish... how can you resist this?! It is so beautiful and delicious. I used this as a perfect side for my Dad's braised beef short rib birthday dinner extraordanaire. There were NO leftovers! I omitted the goat cheese topping, only because I had goat cheese in the polenta that was served with this meal. If I had made this stand alone, I definitely would have included the goat cheese. Stay tuned for a creative and tasty idea for what to do with your leftover ratatouille veggies...

P.S. Mom: Thanks for the shiny, new Corningware! You knew I would put it to good use!

Ratatouille's Ratatouille via Smitten Kitchen:

http://smittenkitchen.com/2007/07/rat-a-too-ee-for-you-ee/

Zucchini Cupcakes

I LOVE zucchini, so delicious, so versatile, just great! It's been a minute since I made any cupcakes, almost a month I think, so we were cupcake overdue. I also love that this recipe added almond extract, another one of my sentimental childhood favorites. Almost anything with almond extract I love. Don't be turned off by the idea of a vegetable in your cupcake. The zucchini itself is very subtle. If you like spice type cakes, you will like this. The caramel frosting is also a nice complement. If you're not keen on the caramel, I think a cream cheese frosting would also work well. Have you cake and veggies & eat them too!

Zucchini Cupcakes via Taste of Home:

http://www.tasteofhome.com/Recipes/Zucchini-Cupcakes