One Pot Pork Ratatouille Recipe By Tasty

RATATOUILLE RECIPE BY TASTY

Steps:

• Preheat the oven for 375˚F (190˚C).
• Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
• Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
• Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
• Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
• Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
• Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature.
• Enjoy!

EASY RATATOUILLE RECIPE

Steps:

• Place eggplant pieces in a large colander over your sink. Sprinkle with salt. Leave for 20 minutes as the eggplant sweats out its bitterness. Pat dry to remove water and excess salt.
• In a large heavy pot or Dutch Oven, heat 2 tbsp extra virgin olive oil over medium heat until shimmering but not smoking. Add the onions. Cook, stirring regularly, until translucent (about 5 minutes). Now add the red peppers and green peppers, cook for another 4 minutes, and continue to stir.
• Add the garlic, tomatoes, zucchini, eggplant, wine, and fresh thyme springs. Stir in black pepper, paprika, and rosemary. Season with kosher salt.
• Raise the heat to medium-high and bring to a boil for 5 minutes, stirring once or twice. Turn the heat down then cover and cook over low heat for 20 minutes or so.
• Remove the ratatouille from the heat. Taste and adjust seasoning to your liking. Add the sherry vinegar and a generous drizzle of extra virgin olive oil. Top with fresh basil.
• To serve, transfer the ratatouille to dinner bowls, top each with a fried egg (sunny-side up) and add crusty bread on the side. (See Cook's Tip)

FRENCH RATATOUILLE

Steps:

• Preheat oven to 350F
• Spread 3/4 of tomato sauce into a pan that will fit all of your vegetables.
• Begin to layer vegetables (i.e. tomato, then zucchini, then pepper) in a clockwise rotation beginning in the centre and moving outward tucking basil in between. Don't worry about the order of the vegetables as you'll have more slices of some things than others.
• Fill in any gaps between the vegetables with remaining tomato sauce. Season with salt, pepper, and dry oregano. Drizzle with olive oil.
• Bake uncovered for one hour.

ONE POT RATATOUILLE PASTA

Steps:

• Prepare veggies as instructed above. For zucchini and yellow squash, chop off the ends and slice in half lengthwise. From there, slice into "half moons" about 1/4 thick. For eggplant, chop into cubes about 1/2" square.
• In a large nonstick or cast iron skillet, heat 2 tablespoons of olive oil to medium. Add eggplant and cherry tomatoes and cook for 10 minutes, stirring occasionally.
• After 10 minutes, the eggplant and tomatoes should be softening. Add zucchini and squash - and another tablespoon of olive oil if necessary - then sprinkle with 1/4 teaspoon each of salt and pepper. Sauté for 5 minutes. At this point, use the back of your spoon or spatula to gently smash the tomatoes. Add in the garlic and sauté for 3 more minutes.
• Add coconut milk and water and bring to a boil. Once boiling, add pasta, herb seasoning, red pepper flakes, nutritional yeast, and 1/4 teaspoon each salt and pepper. Stir to combine. Cook 12-15 minutes until pasta is al dente and the sauce has thickened.
• Serve and enjoy!

SUPER TASTY, EASY, PULLED PORK (INSTANT POT)

Steps:

• Gather your ingredients and tools.
• I used a 2.5 pound pork butt, bone-in roast this time. I usually use a boneless roast and cut it into a couple of chunks. This time, I left the roast whole since it has a bone. I don't think for a roast this size it makes a difference if you cut it into chunks or not. In the future, I'm not going to cut it. I think it stays moister in one piece.Tip: You can do larger roasts (as I often do). The cook time in the instant pot doesn't change if you make larger or smaller amounts. You may want to cut a bigger roast into even-sized chunks to facilitate better cooking.
• Red Hawaiian sea salt. That is the salt to use. No, you can't substitute other salt. Trust me. Run back out to the store and get this stuff, I'll wait.
• Slice the garlic into 2-3 slices per clove (more if they are big cloves).I used 2 garlic cloves for my 2.5 pound roast. If you are a massive garlic fan, feel free to use more. I don't like my pulled pork to be overly garlicky, so I tend to use less.
• With a sharp knife, stab the roast. You want to make deep punctures all around the roast. Be sure to do the sides as well.
• As you make a hole, slide a garlic slice into the hole. Push the garlic deep inside the roast. As the roast cooks, the meat shrinks. If you don't push them deep, they will pop out. Pressing the garlic deep into the meat, the pork will get infused with the garlic flavor.
• You are going to coat the meat with the red Hawaiian sea salt. When I did this in the crock pot, I was able to be very liberal with the salt. However the way pressure cookers work, the salt gets infused into the meat, so it is really easy to over-salt things. I found 1 tablespoon was just the right amount for this roast.Note: Trilo and I are huge fans of salt. If you are trying to restrict your salt intake, or just don't really like much salt, you may want to dial it back a bit. You can always add more later.
• Sprinkle the meat on all sides with the salt, patting it so it sticks.
• Add 1 cup of water to your instant pot and set the meat right in the water. No trivet is needed.Cook on manual, high for 90 minutes. Then leave in the pot on warm, lid closed and let it rest for 20 minutes.
• Open the lid and enjoy the wafting flavors that rise from the pot. The meat should be fall-apart tender. (You can close it up and cook longer if it isn't done).
• With a big slotted spoon, lift the meat out of the pot into a large bowl. Be careful, it will be very hot.Tip: At this point I like to remove the (very soft) garlic slices from the meat, since I don't like my pork too garlicky.
• Shred the meat to your liking. I prefer to have it more chunky, while Trilo likes it well shredded. A couple of forks work great for this.I like to store the meat in a container, and pour some of the cooking juices and fat over top of it. (The fat helps to keep the meat moist when reheating.)
• Use the meat to make tacos, or I like to add it to a salad. Use your imagination! Enjoy!

ONE POT CHICKEN RATATOUILLE RECIPE

Steps:

• Start by heating up oil in large saucepan. Add chicken, season with salt and pepper and cook until no longer pink.
• Add 1 teaspoon of Italian seasoning and cook for 2 more minutes. This way you chicken will be flavorful. Remove onto a plate and set aside.
• Heat up more oil in pan, add garlic and onion and saute until the onion is almost translucent.
• Add zucchini, eggplant and chopped tomatoes. Season with Italian seasoning, salt and pepper. Cook until tender.
• Add crushed tomatoes, chicken broth and cooked chicken, stir well and simmer for 5 to 10 minutes. Season with salt and pepper to taste and serve.

ONE-POT RATATOUILLE WITH PORK (INSTANT POT)

Steps:

• Gather all tools and ingredients.
• Prepare the eggplant by peeling, and cutting into slices. Arrange the slices in a colander, sprinkling generously with salt (or lemon juice).Note: see the full description of this process in the blog post above)
• Press the eggplant with a heavy weight. Set aside.
• Cut pork into bite-sized cubes. Set aside.
• Cut up all vegetables, varying the size and shape of each type.
• Drain the artichoke hearts, reserving the liquid. If you are using small whole ones, slice them in half.
• Add olive oil to the inner pot of your Instant Pot and use the Saute button. Allow the oil to get hot for a few minutes and then add the cubed pork. Brown on one side and then stir with a silicone spatula, scraping the pieces off the bottom. Brown on the other side. Turn off saute, but leave meat in the pot.
• On top of the meat, layer half of the squash, zucchini, eggplant, onion, and artichokes. Pour in half of the garbanzo beans with their juices. Do not mix.
• Dollop half of the tomato paste, and add half of the anchovies. Cut some of the basil over top as well. Crush the garlic into the pot. Do not mix.
• Repeat the layering, using the rest of the veggies, beans, anchovies, and herbs. Pour the can of diced tomatoes over the top. Salt and pepper. Again, do not mix!
• Put the lid on the pot and close the vent. Cook on manual, high for 30 minutes. Allow for a full natural pressure release until the pin drops.
• Serve hot, with some asiago cheese grated over top. You can accompany this meal with a crusty bread, if you like. Enjoy!

ONE-POT PORK RATATOUILLE RECIPE BY TASTY

Steps:

• Season the pork chops on both sides with salt and pepper.
• Pour olive oil into pan, then fry pork chops on both sides until cooked through. Set aside.
• Add olive oil and garlic. Stir until fragrant.
• Combine eggplant, onion, tomato, cauliflower, and bell peppers.
• Add white wine, salt, and pepper. Bring to a boil. Simmer 10 minutes (or until the vegetables become soft) on low heat.
• Add the pork chops on the top of the vegetable mixture. Cook for 5 minutes.
• Garnish with parsley.
• Enjoy!

EASY ONE-POT FRENCH RATATOUILLE

Steps:

• In a large pot, low heat, pour the olive oil. Add the garlic and onion. Then, the pepper.
• Add the tomatoes, the eggplant and the zucchinis. Stir gently with a wooden spoon.
• Add salt and the Herbes de Provence.
• Let it simmer at low heat for 20 minutes, half covered with a lid or until the vegetables are cooked but not mushy.