Get the delicious ratatouille recipe featured on an episode of the 'Everyday Health' TV show. Nutritionist and chef Ellie Krieger shows how easy it is to cook a quick, healthy dinner packed with veggies.
This soup was a huge hit at our last Katie's Krops dinnner. It was perfect on a hot night. Everyone was asking for the recipe so here it is courtesy of Mr. Herman McNeill our fantastic head chef & dedicated Katie's Krops supporter.
4large cucumbers, peeled, seeded, and diced
1 large onion, peeled and diced
1 tablespoon fresh dill
½ cup red wine vinegar
4 cups chicken broth
4 cups plain lowfat yogurt
Blend all ingredients (in batches if needed), until smooth.
Season with salt and pepper.
Serve chilled.
Papa Stags Italian Eggplant Delish
Papa Stags Italian Eggplant Delish!
My friends at Bonnie Plants suggested that I to try and grow their Ichiban Japanese Eggplant and they became a big part of my spring gardens. They are so cool. One plant can produce an amazing amount of vegetables. It is one of my new favorite vegetables to grow and eat. Here is a great recipe from my Grandpa Stagliano that my dad, my brother and I have fun cooking and even more fun eating!
What you will need- 3 pie plates- 1 large skillet, 1 plate covered with paper towels. 3 Ichiban Japanese Eggplant, Wondra, salt, pepper, onion powder, garlic powder, parmesan cheese, 2 eggs, milk, Italian Bread Crumbs, olive oil.
Peel Eggplant and cut into ¼ inch slices, lightly salt eggplant slices.
Prepare the 3 pie plates as follows:
1st pie plate filled with ½ a cup of Wondra, salt, pepper, ½ teaspoon onion & garlic powder
2nd pie plate- 2 eggs, 1/3 cup of milk, 2 tablespoons of parmesan cheese
3rd Pie Plate- 1 and ½ cups of Italian Bread Crumbs
Dip each piece of eggplant in 1st pie plate and coat well, move eggplant piece to 2nd pie plate and coat well, move eggplant to 3rd pie plate and coat fully with breadcrumbs.
Heat oil olive in large skillet over medium heat. Drop coated eggplant in oil and cook about 3 minutes per-side (or until golden brown). Remove eggplant to paper towel coated plate. Be sure to eat while they are hot.
I like to dip the eggplant in a dipping sauce of ½ cup of sour cream, ½ cup of mayonnaise and dried herbs such as dill, scallions, etc. My Papa served this with a marinara sauce. It is delish! I hope you like it!
Katie's Krops Pear & Cabbage Salad
Pear & Cabbage Salad
I am often called the cabbage girl in honor of my 40 pound cabbage. This summer when my friends & I harvested over 400 pounds of pears it only seemed right to come up with a recipe that paired the pears with the vegetable that started it all. It is fun, it is really different & it is delicious!
1 small red cabbage, cored it and thinly sliced it (about 6 cups)
5 pears, cut into thin slices
1 carrot, shredded
1/2 cup golden raisins 1/2 cup extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon salt
Place the cabbage, carrot, pear and golden raisins in a bowl and toss together. Wisk vinegar, honey, salt and olive oil drizzle on top of the salad. Toss together and enjoy.
Katie's Krops Salsa
Katie’s Krops Salsa,
Ingredients –
1 large Garden Fresh Pepper trimmed and quartered
2 large Tomatoes, chopped
1 sweet Onions, peeled and quartered
1 cloves Garlic, peeled
1 teaspoons Sugar
Red Wine Vinegar
Lime juice from 1 fresh lime
¾ cup of chopped Pineapple
(I don’t grow pineapple yet but as soon as I have my Katie’s Krops Garden in Hawaii you can be sure I will be growing pineapples!) Cilantro - chopped
1 tsp of salt
Mix all ingredients together and add a splash of vinegar and lime juice.
