Posts tagged ‘capers’

December 9, 2011

Food: Mediterranean Chickpea Stew.

Yes it is true. I am on a roll. These vegetarian recipes are just cruising on through my kitchen lately. It’s a trend and I want to be apart of it.

No really. I do.


 Cooking for other people is fun. Especially when they ask for dishes that you don’t normally make. Getting out of my comfort zone has been good. And they are delicious too!

 This is something that I wouldn’t normally cook for myself at my home. But I may have just changed that. This is so hearty, full of flavor and very quick to pull together.


Mediterranean Chickpea Stew

Adapted from WholeFoods

Yield = 4


  • 1 tablespoon extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 small yellow onion, chopped
  • 1 medium yellow or orange pepper (I used 1/2 of each), cored, seeded, and chopped
  • 2 medium zucchini, chopped
  • 1 can diced tomatoes
  • 1 can chickpeas, drained and rinsed quickly
  • 1 tablespoon capers, drained
  • salt and freshly ground black pepper, to taste
  • Cooked quinoa, brown rice or couscous, if desired


1. Heat oil over medium heat in a large skillet. Lower the heat, add garlic and onions and cook for 5 minutes until translucent. Add peppers and cook for 2-3 minutes.

2. Add zucchini and cook for 10 minutes, stirring occasionally. Add tomatoes and bring to a simmer and cook for 15 minutes.

3. Stir in chickpeas and capers and cook for another 3-5 minutes. Season with salt and pepper, then serve warm over quinoa, brown rice or couscous.



December 5, 2011

Food: Roasted Vegetable Ratatouille.

Calling all Vegetarians!

This is a must. You must add this to your monthly rotation.

And I have to tell you this. 1 cup of this gorgeous creation is 110 calories. I wouldn’t lie. I mean I don’t lie about serious things like this. 110 calories, folks. You could eat 2 cups if you are crazy like that. and like me, since I ate 2.8 cups.

You can’t go wrong with eggplant, red peppers, zucchini and capers! Look at those rich colors.


Roasted Vegetable Ratatouille

Adapted from WholeFoods


  • 1 medium eggplant, 1/2 – inch dice
  • 1/4 teaspoon Kosher salt
  • 1 medium zucchini, 1- inch dice
  • 1/2 medium yellow onion, 1-inch dice
  • 1 medium red pepper, 1-inch dice
  • 1/4 cup extra virgin olive oil
  • 2 Roma tomatoes, 1-inch dice
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 1 canned roasted red pepper, chopped
  • 3 oz. baby nonpareil capers, drained


Preheat oven to 400 degrees.

1. Dice eggplant first. Combine with salt and set aside in colander to drain.

2. Meanwhile, prepare remaining ingredients. Combine tomatoes, garlic, oregano and black pepper in a bowl, and set aside.

3. Combine eggplant, zucchini, onion, and red pepper, with olive oil. Place in roasting pan. Bake for 45 minutes – stirring half way through. Stir in tomato mixture and back another 20 minutes.

4. Remove from oven and stir in canned roasted red pepper and capers. Serve warm over brown rice or quinoa.


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