Crock Pot Ratatouille

Just in time for the burgeoning farmers' markets, you'll want to try this

Ratatouille!

This recipe does involve a lot of chopping! Since you can make it ahead it's a great choice for a busy day!

One recipe will serve 4 people as a main dish and 6 as a side veggie, so cut it in half if there are only 2 or 3 of you.

1 med. eggplant (about 1 lb.) cut into 3/4" pieces.
1 1/2 t. Salt.
3 T. Olive Oil.
2 T. Tomato Paste.
1/4 t. Pepper.
5 Roma Tomatoes, diced.
2 med. zucchini and/or yellow summer squash, cut into 3/4" pieces.
1 lg. Sweet Pepper (red, orange or yellow) cut into 1/4" pieces.
1 lg. Onion, sliced into half-moons.
4 lg. Garlic Cloves, sliced.
1 t. Dried Thyme (or 1 T. fresh, chopped.)
1 Bay Leaf.

Fresh Basil Leaves for garnish.

Place the eggplant in a colander set over a bowl and toss with 1 t. of the salt. Allow to sit and drain for at least 30 minutes. Rinse with cold water. Lay the eggplant out on a towel and pat dry.

Whisk together oil, tomato paste, 1/2 t. salt and pepper.

Combine the drained eggplant, tomatoes, squash, sweet pepper, onion, garlic and thyme in a slow cooker. Add the oil and tomato paste mixture and stir to incorporate. Cover and cook on low for 4 hours. Uncover and cook 1 hour more to cook down some of the liquid.

Remove the bay leaf. Garnish with Basil (whole or sliced leaves.)

Taco Seasoning

OK, I don't know why I wasn't on this years ago, but in case someone out there still doesn't make their own

Homemade Taco Seasoning...

...here is a recipe to start with! 

These measurements make about 2 ounces, so double it to fill up a half pint jar. Use about 2 Tablespoons of the mixture per pound of meat when cooking.

As always on Practically Margaret, change up the ingredients and quantities to suit your own tastes (or to accommodate what you actually have in the cupboard!) Keep it practical and stress free!

2    T. Chili Powder

1    T. Ground Cumin

1    T. Salt

1/2 T. Pepper

1/2 T. Paprika (smoked, sweet or regular)

1     t. Dried Oregano

1     t. Garlic Powder

1/2  t. Onion Powder

1/8  t. Cayenne Pepper

Place all ingredients in a jar and shake to mix. Keep sealed and store with your other spices.

After you have your taco seasoning prepared, you'll be ready to make my

  Crockpot Taco Soup! 

It cooks all day and is ready for you when you want it. It also freezes well, so don't worry about left overs. Adios for now!

Easy Peel Hardboiled Eggs

Don't you hate it when you are peeling hardboiled eggs and 1/2 the whites come off with the peel? Especially when you are trying to make deviled eggs. Instead of looking like perfect little egg boats, they are one unappetizing mess!

Well, there are just a couple of secrets to making

 hardboiled eggs 

that 

peel clean and easy every time.

1. Start with boiling water.
2. Add a Tbsp. of baking soda.

That's it! Just to be clear, following are the step by step instructions:

The water needs to cover all of the eggs you'll be cooking, so add eggs to your pan and add water to cover them at least 1/2 inch. Pull out the eggs and leave them on the counter (not back in the refrigerator.) Add a tablespoon or so of baking soda to the water, cover with a lid and bring the pot to a boil.







When the water is at a full boil, carefully lower each egg into the pot with a slotted spoon. Do this slowly giving each egg a little time to adjust to the water as it is lowered. This helps keeps the eggs from breaking during the cooking time.








Replace the lid, cocking it just a little and allow the water to return to boiling. Lower the heat, keeping it just hot enough to continue boiling. Set your timer for 10 minutes. At the end of 10 minutes, remove the pot from heat, remove the lid and let it sit for a few minutes.

Pour off the hot water and add cold tap water to the pot. Pour off this second pot of water and add another round of cold tap water. Add a couple handfuls of ice cubes and let the eggs sit 10-15 minutes.

That's it! You can use the eggs right away or dry them off and store in the refrigerator.

Happy Peeling!

Kombucha Bottles and How To Get Them Clean

Probably the most practical way to store kombucha that I have found is in a half gallon jar with a plastic lid. I use this type of container a lot.

Growlers work pretty well too.

But I really like a little fizz in my kombucha and the container you use for your secondary fermentation and storage really does impact this feature of your beverage. I can't explain the science behind it, but a narrow mouth, long neck bottle gives the best fermentation. (Think beer or wine bottles.)

The Best Kombucha Bottles

The problem with using a lot of these types of bottles is cleaning them. 

A regular bottle brush just doesn't fit into the opening! I've tried several cleaning methods but my daughter Emily discovered the best one yet:

A Refrigerator Brush!

This handy device is long enough to reach into tall bottles. It bends (and straightens) easily so you can manipulate it to reach the bottom edges and all the sloping sides of your favorite kombucha bottle!

The Best Kombucha Bottle Brush

You can find one easily at Walmart for under $5! 

https://www.walmart.com/ip/Quickie-HomePro-Refrigerator-Brush-27/21048601