BIZZY BAKES

 In my weekly menu, in the previous post, I listed this Chunky Dairy Ratatouille as one of the dairy meals, we would be eating this week.  I have made ratatouille many times but I don't remember using cheese.  It is such a good idea. It is a little like lasagna with no noodles but lots of veggies. I am tutoring, this summer, and unfortunately, the hour is just when I normally make dinner.  I know, I have to make adjustments and either cook, in the morning, which I like to do or prep before the student arrives and then cook, after he leaves. Since, I did not get to this, in the morning, I started preparing, an hour before my young man arrives.  Although, this is not a difficult recipe to make, the peeling and chopping was time consuming and with interruptions, I ran out of time.  I must improve my scheduling. Bottom line - this is a delicious dish and it was worth a bit of confusion. Originally, I was going to use the recipe from Joy of Kosher but ...

This week, Margaret . chose a free-form ratatouille tart for the Donna Hay group to make.  I  was excited about this choice.  I stay away from making gluten-free pie shells because I am not comfortable with the dough.  This is one area, I have not had real success. I didn't make my own dough  but used  one from Katz's Kosher Gluten Free Baked Goods.  These are kept frozen and after 24 hours defrosting in the refrigerator, it was still frozen.  Leaving it out for an hour did the trick and I had pliable dough. When rolling it, pieces on the outside broke off but I was able to reattach them.  It was great to have the ready made dough and made the recipe easy to make. It was a delight to fill this with onions, eggplant, tomato, red peppers,and zucchini.  They were delicious with little seasoning.  The whole thing with the already roasted vegetables were baked and I think it was a winner. I am sorry, I did not add the mushro...