After seeing the title of this post all of you can now guess what tops my list of favorite animated movies. Yes, that’s right it is Ratatouille. The story in short is about a brave young mouse named Remy who makes his way to Paris and sets out to become a chef. Towards the end of the movie in order to impress a tough restaurant critic he cooks up this dish. This traditional French dish originally from Nice brings the critic back to his childhood and warms his heart. This is an incredibly simple meal to make and makes a great side dish or even a meal in itself. If you have seen the movie you will know that Remy takes great care and time arranging the veggies beautifully. I simply do not have that sort of time as I am sure many of you do not either so mine is slightly messier. The result is the same, a yummy hearty meal perfect for a cool autumn night. Typically this dish also calls for egg plant, I however am allergic to it so naturally this dish is sans egg plant 🙂 If you like you can always add it into yours.
- 2 Medium Zucchinis
- 1 Bell Pepper
- 1 Can of Tomato Paste
- 2 Garlic Cloves (minced)
- 4 Sprigs Thyme
- 1/4 Medium White Onion (chopped)
- 1 Tsp Seasoning Salt
- 1 Tsp Paprika
- 1 Tsp Fresh Cracked Pepper
- 1 Cup Hot Water
- 2 Tbsp Olive Oil
- In a food processor, slice your zucchinis on a medium setting. Then slice up your bell pepper into strips.
- In a baking dish, put the onion and olive oil into the bottom.
- In a small bowl mix the garlic, thyme, spices and tomato paste with the water. Combine them all until the paste is dissolved. (using hot water will help dissolve the paste easier)
- Pour the tomato ‘sauce” into the bottom of the baking dish and mix with the onions and oil.
- Pre-heat your oven to 350F.
- Arrange your zucchini and pepper slices into the dish.
- Cover the dish with a piece of parchment paper then bake in the oven for 45-50 minutes.
One of my favorite dishes made by my mom is stuffed bell peppers. She usually stuffs them with a combination of ground turkey, pork, rice and an array of spices. Last night I set out to make a similar meal. As much as I would have loved to stuff some rice into these cute little peppers, our Paleo diet was there in the back of my mind shaking its finger at me. Insert *sigh* here. It has been a bit of a rough week so some comfort carbs would have tasted amazingly. At least the rice would have been better for us than the pizza and beer combo my hubby kept dreaming about. I am happy to announce that we did not give into any of those amazing sounding food temptations. Instead we ate these cute little peppers filled with all kinds of Paleo goodness.
- 8 Medium – Small Bell Peppers
- 4 Tbsp Olive Oil
- 400 grams Ground Lean Turkey
- 400 grams Ground Pork
- 6 Tbsp White Onion (chopped)
- 1/4 Cup Celery (chopped finely)
- 8 Brown Mushrooms (chopped)
- 1 Can Diced Tomatoes (I used a 796ml can and strained it)
- 6 Sprigs Fresh Thyme
- 1 Garlic Clove (minced)
- 1 Tsp Cayenne
- 1 1/2 Tsp Paprika
- 1 1/2 Tsp Seasoning Salt
- 1 Tsp Fresh Ground Pepper
- 1 Tbsp Garlic Powder
- 1/4 cup Beef Broth
- 8 Tsp Almond Flour (for topping)
- Almond Slices (for topping)
- Wash your peppers, cut off the tops and remove the seeds.
- Pre-heat your oven to 425 degrees.
- Place your peppers cut side up on a lightly greased pan and fill the bottom with water.
- Bake them in the oven for about 15 minutes. Once the time expires remove them and let them cool.
- While the peppers are baking make your filling. In a large pan, brown your onions with the olive oil.
- Add in the meat along with the beef broth and stir constantly to break up the meat. (the broth with water will help break down the meat into small bits)
- When the meat is no longer pink, add in your celery, mushrooms, tomatoes, spices, thyme and garlic.
- Stir everything together for about 7 minutes to allow some of the liquid to evaporate.
- Remove from the heat and let it cool a few minutes.
- Stuff your peppers generously but be careful not to tear the peppers.
- Top each pepper with a bit of almond flour followed by the almond slices.
- Pour whatever liquid is left in the pan into the bottom of the baking dish. If nothing is left pour some water into the bottom just to make sure it is covered. This will prevent the bottoms of the peppers from burning and sticking.
- Place the peppers back in your baking dish and bake for 20 minutes.
Let them cool a bit before eating as the stuffing will be very hot.