Ratatouille Casserole Recipe 445 Food

CHICKEN RATATOUILLE CASSEROLE

Chicken Ratatouille Casserole image

Make and share this Chicken Ratatouille Casserole recipe from Food.com.

Provided by pink cook

Categories One Dish Meal

Time 45m

Yield 1 casserole, 8-10 serving(s)

Number Of Ingredients 12

Ingredients

4 boneless chicken breasts, cut into cubes
3 tablespoons vegetable oil
1 small onion, chopped
2 garlic cloves, minced
2 small zucchini, cut into cubes (sprinkled with salt)
2 small eggplants, cut into cubes (sprinkled with salt)
1 medium green pepper, chopped
1/2 lb mixed mushrooms, sliced
1 (16 ounce) can tomatoes
1 tablespoon italian herbs seasoning
1 tablespoon salt
1/2 teaspoon ground black pepper

Steps:

In a large skillet, heat the oil and cook chopped onion and garlic until transparent.
Add chicken cubes and cook over medium heat until browned.
Add the zucchini, eggplant, green pepper and mushrooms. Cook for an additional 2 minutes. Then add the tomatoes, stirring carefully.
Add the Italian herbs seasoning, salt and pepper to taste.
Simmer uncovered for about 10 more minutes until chicken is done and vegetables are crispy and fork tender, but not overcooked.

Nutrition Facts : Calories 225.8, Fat 12.3, SaturatedFat 2.7, Cholesterol 46.4, Sodium 927.2, Carbohydrate 12.9, Fiber 6.1, Sugar 6, Protein 17.6

CLEMENTINE CLAFOUTI

Clementine Clafouti image

I found this recipe in the Toronto Star and it just looked too good to lose. The recipe belongs to Mark Bittman. In the article, Mark Bittman states that you can use almost any size of baking dish. The dish should be filled with as many clementines as it takes.

Provided by Dreamer in Ontario

Categories Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

butter, as needed
1/2 cup flour, more for dusting pan
3 eggs
1/2 cup granulated sugar (may use more if you prefer it sweeter)
1 pinch salt
3/4 cup heavy cream
3/4 cup milk
3 cups clementines, peeled and sectioned (5 to 15 clementines, depending on their size)

Steps:

Preheat oven to 350°F.
Grease a gratin dish with a 1 or 2 teaspoons of butter (size suggestions: 9x5x2 gratin dish or 10" round deep pie plate or porcelain dish.
Dust dish with flour, rotating pan so flour sticks to all the butter.
Invert the dish to remove excess flour.
Remove any thick white strands and the fine webbing that comes off easily from the clementines.
In a large bowl, whisk eggs until frothy.
Add granulated sugar and salt. Whisk until combined.
Add cream and milk. Whisk until smooth.
Add 1/2 cup flour and stir until just combined.
Layer clementine sections in dish (they should come to almost the top of the dish).
Pour batter over fruit until it's as close to the top of the dish as reasonably possible (there may be leftover batter).
Bake for about 40 minutes or until nicely browned on top and a knife inserted into it comes out clean.
Sift some powdered sugar over dessert and serve warm or at room temperature.
Note: Must be served within a couple of hours of making it.
Note: You could add 1 little vanilla, anise or 1 rose water if desired though it certainly isn't necessary.
Makes at least 6 servings.

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