NAV BAR

http://www.nicolescuratedlife.com/p/about-me.html http://www.nicolescuratedlife.com/search/label/series http://www.nicolescuratedlife.com/search/label/food http://www.nicolescuratedlife.com/search/label/Body%20%26%20Soul http://www.nicolescuratedlife.com/p/contact.html

Tuesday, October 7, 2014

Food Tuesday: Vegetarian Cacciatore




































If you follow me on Instagram (nmatthews241), you know I finally got back into the kitchen and cooked something share-worthy. That is, unless you think popcorn or cereal are worth posting about in which case I've been in the kitchen making share-worthy crap for a couple of weeks. But I digress. Last night I made Vegetarian Cacciatore and I loved every delicious bite. The recipe made more than enough for 4 people (or leftovers for 2). It’s also the perfect cool weather comfort food and only takes about half an hour to prepare/cook.

Vegetarian Cacciatore*
Ingredients
1 large eggplant, largely diced
1 8 oz. package of mushrooms (white button or baby bella)
1 15-ounce can diced tomatoes (I used Dole fire roasted garlic style)
1 vidalia onion, cut in half and sliced into thin strips
1 whole fire roasted red pepper, cut into strips
2 cloves garlic, minced
1/3 cup red wine
2 tablespoons extra virgin olive oil
2 cups vegetable stock
1 cup quinoa
1-2 tablespoons basil or parsley (optional)
Parmesan cheese (optional)
1 tablespoon kosher or course sea salt
1 pinch cayenne pepper
1 teaspoon of chili powder

Directions
Heat a tablespoon of olive oil over medium high heat.  Add the diced eggplant to a large skillet and add ½ of your salt. The eggplant will soak up the olive oil. Stir and allow to sauté for about 5 minutes. Remove from pan and put on a plate. Add a teaspoon of olive oil to the skillet and add mushrooms. Cook for about 5 minutes or until they start to brown.  Remove mushrooms and add them to the plate with the eggplant. Add remaining olive oil to skillet and allow to heat. Add minced garlic and allow to cook and perfume the oil for about 30 seconds to 1 minute. Add onions and roasted peppers. Cook for about 5 minutes.  

While the onions are cooking, put vegetable stock in a pot with rinsed quinoa and bring to a boil. Once it is boiling, reduce the heat and cover the pot. Allow the quinoa to cook for 15 minutes and then let it sit (off of the heat) for 5 minutes. After 5 minutes, fluff with spoon.

While the quinoa is cooking, add eggplant and mushrooms back to the skillet. Stir until ingredients are well mixed. Drain the canning liquid off of the tomatoes and add them to the skillet. Stir them into the mixture and add the red wine and stir. Reduce heat and allow to cook for 10-15 minutes.

Serve the vegetable mixture over the quinoa. Enjoy!

NOTE: If you don’t like quinoa, you can use any type of grain or pasta you want.  I’m sure its delicious with polenta (which I usually serve with vegetarian ragu) or even just a crusty bread to scoop with.


NOTE: If you eat meat, feel free to make this with chicken thighs. I believe traditional cacciatore is made with rabbit so you can go for that too if you prefer.  You can find good recipes for either one here:  Chicken (Food Network)/Rabbit (Epicurious).

NOTE:

* Recipe based on Laura Vitale's Vegetarian Cacciatore (as demonstrated on Laura in the Kitchen) here

p/s See those little social media buttons under my mini-bio?? Click them and follow me on my other platforms!! Thx!

1 comment:

robyn said...

looks awesome.