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!

Crockpot Taco Soup

Everyone needs a few practical, go to recipes in their arsenal. My definition of practical would include the following attributes:

• The ingredients can be kept on hand all the time, 
• It can be easily assembled, and
• It doesn't need much attention while cooking.

The crockpot is the simplest solution to the cooking requirement and canned or frozen ingredients make keeping things on hand possible.

This Easy Taco Soup meets all of the requirements to put it in the "practical" category. Like most of my favorite recipes, this has a lot of potential for flexibility. If you only have one can of beans or one of the toppings on hand, no problem. The soup still tastes great!

Taco Soup Ingredients:

2 cans Black Beans (drained and rinsed)
2 cans Corn (drained)
2 cans diced tomatoes
1 can Tomatoe Sauce
16 oz. Chicken Stock
1 lb. Cooked Hamburger
1 heaping T. Taco Seasoning (Click here for a recipe to make you own.)

Put all the ingredients in a crock pot and cook on low all day. That's it! Easy, practical and oh so yummy!

Toppings:

Shredded Cheese
Sour Cream
Tortilla Chips
Chopped Cilantro

Substitutions:

Use cooked Chicken or pork instead of beef.
Use your favorite canned beans instead of black beans.
Any broth or stock can be used.

This recipe makes a pretty good sized batch but it freezes well so don't worry about leftovers. I freeze it in small individual size containers that are easy to thaw and reheat for lunch or dinner on your own!