Ratatouille Soup With Pork And Penne Recipes

HEALTHY RATATOUILLE SOUP

Steps:

• PREPARE VEGETABLES: Cut onion, red bell pepper, eggplant and zucchini into 2 inch/5 cm. chunks. If using a food processor to speed up chopping, you might need to do two batches. First, process garlic. Then add half the vegetables and pulse several times until chopped into small pieces. (you may still be left with a few pieces that need to be cut further with a knife). Repeat with remaining vegetables. Alternatively, use a knife to mince garlic and dice vegetables.
• MAKE SOUP: Heat olive oil to medium-high heat in a large pot. Add chopped vegetables and garlic. Cook for 5-7 minutes stirring occasionally. Add tomatoes with juices, broth, basil and seasonings. Bring to boil, then reduce heat and simmer for 20 minutes or until vegetables are tender soft. Stir in fresh spinach until wilted, about 30 seconds. Taste and adjust seasonings including optional pinch of sugar, a splash of cream and/or pinch of red pepper flakes. If soup is too thick, add additional water or broth to taste. Note 4 for variations.
• FINISH SOUP AND SERVE: Prepare side dish, topping or garnish for soup if you like, Note 3. Ladle soup into bowls. Add one of the optional toppings as desired or serve with hot fresh bread.

RATATOUILLE SOUP WITH QUINOA

Steps:

• Toss the eggplant, zucchini, and onion in oil. Then place in a preheated (med-high) dutch oven or soup pot.
• Saute for about 2 minutes, then add garlic, quinoa and herbs. Saute until quinoa is golden brown and veggies have started to caramelize (about 8 more minutes).
• Add the stock, then add tomatoes and peppers, stir.
• Once it comes to a rapid boil, reduce heat to simmer and cover. Simmer 20 minutes.
• Serve with fresh chopped basil or grated cheese.

ONE-POT PORK RATATOUILLE RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
• Add olive oil and garlic. Stir until fragrant.
• Combine eggplant, onion, tomato, cauliflower, and bell peppers.
• Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
• Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
• Garnish with parsley.
• Enjoy!

RATATOUILLE SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook until soft, about 3 minutes. Add 1 to 2 teaspoons herbes de Provence and 1 teaspoon salt. Add the eggplant, zucchini and bell pepper and cook, stirring, 5 minutes. Add the tomatoes and their juices, the broth and half of the basil. Bring to a boil, then reduce the heat and simmer 20 minutes.
• Preheat the broiler. Brush the bread with olive oil; sprinkle with the remaining 2 teaspoons herbes de Provence and salt to taste. Broil until lightly toasted. Top with the cheese, then broil until melted.
• Puree about half of the soup in a blender, then return to the pot. Season with salt and pepper. Ladle the soup into bowls and top with the cheese toasts and the remaining basil.

RATATOUILLE PENNE PASTA

Steps:

• Cook penne pasta according to instructions on package. Drain pasta but reserve 1 cup of pasta water for later.
• Meanwhile, add olive oil to a large high-walled skillet over medium-high heat. Once oil is shimmering, add eggplant and 1/2 teaspoon kosher salt. Cook 8 minutes until eggplant starts to soften and browns in spots.
• Add chopped zucchini, squash and onion to the skillet. Cook for another 5 to 6 minutes. If the skillet seems very dry, feel free to add an extra drizzle of oil. It's okay if some of the eggplant sticks to the skillet though.
• Add garlic and cook for 30 seconds before finally adding tomatoes. Use the liquid from the tomatoes to scrape up any bits stuck to the pan. Bring skillet to a simmer, stir ingredients together and reduce heat to low. Simmer for 8 to 10 minutes.
• Add drained pasta to skillet and stir to combine. If mixture seems thick or too dry, add in reserved pasta water by the 1/4 cup until sauce reaches the desired consistency. Season ratatouille pasta with salt and pepper, garnish with fresh thyme and serve immediately.

HERB & GARLIC PORK WITH SUMMER RATATOUILLE

Steps:

• Heat the oil in a large non-stick pan and fry the onions for 5 mins or until softened. Stir in the peppers, aubergine, courgettes and garlic, and cook, stirring, for a few mins. Tip in the tomatoes and 1 can of water, then stir in the bouillon, thyme and basil stalks. Cover and simmer for 20 mins or until tender. Stir through the basil leaves.
• Meanwhile, rub the pork with the garlic, then scatter with the thyme and some black pepper, patting it so it sticks all over. Heat the oil in a non-stick frying pan and cook the pork for about 12 mins, turning frequently so it browns on all sides, until tender but still moist. Cover and rest for 5 mins.
• If you're making this as part of the Healthy Diet Plan, set aside half of the pork to use in the curried pork bulghar salad later in the week and store in the fridge once cooled. Chill the half of the ratatouille and use it to make the ratatouille pasta salad with rocket for another day. If you are serving four you can skip this step.
• To serve, slice the pork and serve with the ratatouille, some brown rice or new potatoes and some extra thyme.

SIMPLE PORK TENDERLOIN STEW RECIPE

Steps:

• Cut off the fatter parts fro pork tenderloin, and then cut it into not very small cubes. Peel the onion, then chopped it finely. The same goes for the pepper, which I cut into small pieces, and I crushed the garlic with the knife blade and chopped it finely.
• Heat in a pan about 3-4 tablespoons of olive oil or two tablespoons of lard. After the oil has heated, fry the diced meat. Fry the meat for about 4-5 minutes, stirring from time to time, until it gets coloured. Put the chopped ingredients over the meat and mix.
• Season with sea salt, freshly ground pepper and sweet paprika powder. Stir and let everything fry for a minute, then pour warm water over it to cover everything well. Put a lid on the pan and let it boil over medium heat for about an hour, stirring occasionally. After about 45 minutes, we took the lid so that the water could evaporate and get a stew with less juice.
• I recommend to serve as I did, with penne pasta.

RATATOUILLE WITH PENNE

Steps:

• Preheat oven to 450°F.
• Stir together eggplants, onions, 1/4 cup oil, and kosher salt in a large roasting pan, then roast mixture in middle of oven, stirring occasionally, 15 minutes. Stir in squash, bell peppers, 2 tablespoons oil, and more kosher salt and roast mixture, stirring occasionally, until bell peppers are tender, 25 to 30 minutes.
• While vegetables are roasting, simmer tomatoes, garlic, thyme, remaining 2 tablespoons oil, and kosher salt in a heavy saucepan, stirring occasionally, until thickened, 12 to 15 minutes. Stir tomatoes into roasted vegetables and season ratatouille.
• Cook penne rigate in a 6-qt. pot of boiling salted water until al dente and drain. While pasta is cooking, stir parsley and basil into ratatouille and season. Toss penne rigate with 1/3 of ratatouille and serve topped with remainder.

SUMMERY RATATOUILLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large casserole dish.
• Place the ground pork in a large skillet and cook over medium heat, stirring to crumble, until evenly browned. Remove meat from skillet with a slotted spoon, reserving drippings, and place in a bowl. Add the onion and bell pepper to the skillet, and cook over medium heat until translucent and tender. Place in bowl with the ground pork.
• Add the olive oil to the same large skillet, swirling to coat pan. Stir in zucchini, yellow squash, and garlic; cook over medium heat until tender, about 4 minutes. Mix in the tomatoes, parsley, oregano, salt, and pepper; simmer over medium heat for 10 minutes. Stir in the sausage and onions; simmer 5 minutes more.
• Mix the cracker crumbs and Parmesan cheese together in a bowl. Set aside.
• Spread half the vegetable-sausage mixture over the bottom of the prepared dish. Sprinkle with the mozzarella. Spread remaining vegetable sausage mixture over the cheese. Top evenly with the cracker crumb and Parmesan cheese mixture.
• Bake in preheated oven until top is golden brown, about 30 minutes.

PASTA WITH PORK MINCE, MUSHROOMS AND DOUBLE CREAM

Steps:

• Clean and chop the onion, after, the bell peppers, which we also cut into strips and then chop not very finely. The third ingredient we have to prepare is the mushrooms, which we cut in half first and then slice.
• Heat the sunflower oil (or olive oil) in a cast iron pot and stir the chopped smoked pancetta. Fry the pancetta for about a minute to release the flavours and become a little crispy, then add the chopped onion over it.
• Fry them for another minute on medium heat and stir with a wooden spoon; then, I added the chopped peppers. Season with a tablespoon of sea salt to soften the vegetables faster and let them simmer for about 2-3 minutes on medium to low heat, stirring occasionally. Now we can add the minced meat.
• Fry together for about 3 minutes, stirring from time to medium heat until the minced meat acquires a whitish colour. After that, season with sea salt, freshly ground pepper, paprika powder, crushed pepper paste, marjoram and oregano. Pour the water, put the lid and let it simmer for about half an hour.
• When the meat is half-ready, put the sliced mushrooms on top, mix and leave under the lid to release the juice and boil a little. When the mushrooms are almost ready, pour the double cream over and a bunch of chopped parsley and let it cook for another five minutes.
• Boil the pasta in salted water, boil them according to the instructions on the package, then drain them and put them in the pot over the ragout.
• Serve immediately, hot, grating a little Grana Padano on top and a glass of white wine next to it.

CREAMY RATATOUILLE OVER PENNE

Steps:

• Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and zucchini and saut for about 7 minutes, stirring occasionally, until slightly softened.Add eggplant and continue to saut mixture for another 3 minutes, stirring frequently. When vegetables are softened, add garlic and cook until fragrant, about 1 minute.Add dried spices, salt, and pepper, followed by the tomato sauce and water. Allow mixture to come to a simmer and cook for 5 minutes, until slightly thickened.Stir in mascarpone cheese and serve immediately.

ROAST PORK TENDERLOIN WITH VEGETABLE RATATOUILLE

Steps:

• In a small bowl, combine 2 cloves of garlic, the rosemary and 1 tablespoon of the oil. Spoon mixture evenly over pork; rub in with your fingers.
• In the same bowl, combine remaining clove of garlic, remaining 1 tablespoon of oil, oregano, lemon peel and lemon juice. Brush over zucchini, yellow summer squash, onion and bell peppers.
• Preheat oven to 425 degrees.
• Place rack in center of a large shallow roasting pan. Place tenderloin on rack. Arrange seasoned vegetables around edge of pan. (Vegetables don't need to be on rack.) Roast for 30 to 40 minutes, or until an instant-read thermometer inserted into center of tenderloin registers 155 degrees. Remove tenderloin from roasting pan. Cover with foil and let stand 10 minutes before slicing. The temperature of the meat after standing should be 160 degrees.
• Transfer vegetables to a very large serving bowl; add tomatoes, capers and basil. Toss to combine. Season to taste with kosher salt and black pepper. Cover and let stand until pork is ready to serve.
• Cut pork into 1/4-inch slices. Serve pork on top of vegetables, over 1/2 cup whole-grain rotini or other small pasta.

GRILLED PORK AND RATATOUILLE

Steps:

• Preheat a grill to medium high. Combine 1 cup warm water, 2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger in a large bowl; stir until dissolved. Add the pork chops; cover with cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
• Meanwhile, heat 2 tablespoons olive oil in a small skillet over medium heat. Add the remaining ginger and the red pepper flakes and cook until the ginger sizzles, 2 minutes. Add the vinegar and the remaining 3 tablespoons brown sugar. Cook, stirring occasionally, until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a small bowl for basting; set aside the rest for serving.
• Brush the grill grates with olive oil. Toss the eggplant, zucchini, scallions and tomatoes with the remaining 2 tablespoons olive oil in a large bowl; season with salt. Grill the vegetables until tender, 3 to 5 minutes per side; transfer the scallions to a cutting board and transfer the rest of the vegetables to a large bowl. Grill the pork chops until marked and cooked through, 4 to 6 minutes per side, basting with the reserved glaze during the last few minutes.
• Chop the scallions; add to the vegetables along with the basil. Top the pork chops with the remaining glaze. Serve with the vegetables.
• Shishitos, small Japanese peppers, are usually mild, but beware: One in every dozen or so is super spicy!

HEARTY RATATOUILLE WITH PENNE PASTA RECIPE

Steps:

• In a medium sized heavy skillet on medium heat, add half of the oil to the pan.
• Once hot add onions and cook about 4-5 minutes or until caramelized.
• Add garlic, cook 2 minutes, stirring until golden brown and caramelized.
• Add chopped peppers, eggplant, and zucchini; cook and stir for 2-3 minutes.
• Season with salt and pepper and add all but 1 tablespoon of basil; stir well.
• Add cayenne or tabasco, if desired.
• Cook 10 minutes over medium high heat, stirring constantly.
• Add chopped tomatoes.
• Cook 15-20 minutes over medium heat, or until the consistency you like.
• Add last tablespoon basil; stir well.
• Serve over warm pasta and garnish with basil leaves.
• Enjoy your Hearty Ratatouille with Penne Pasta Recipe!