Hello Heather Bakes readers – I’m Abby from Nibble, Nourish, Run! Heather reached out to me and asked if I would guest post while she was bringing home brand new baby Jack and of course I said yes – Heather’s blog has been one of my favorites for years!
In case you aren’t familiar with my blog – Nibble, Nourish, Run – let me give you a quick summary. I’m a natural nourishing novice, but the plan is pretty simple. I nibble naturally, I nourish and I run. I’m a city girl who’s trying to change her dietary demands from fat-free fake foods to farm-fresh, fertilizer-free eats, and blogging along the way.
So now that we’re all friends, let’s talk food. With baby Jack joining the Heather Bakes household, I started thinking about simple, speedy suppers – easy eats that can be made during naptime in no time. My rapid roasted ratatouille and Parmesan polenta are perfect. Whether you’re a brand new mom, had a crazy day at the office, or are just seeking something soothing and stress-free – these fresh, fast foods will leave you feeling restored, rejuvenated and ready for whatever comes your way.
Oven Roasted Ratatouille
2 medium zucchini
1 small eggplant
1 red pepper, cut into 1 inch squares
1 yellow pepper, cut into 1 inch squares
1 medium onion, chopped into 1 inch squares
2 teaspoons salt
1 lb ripe tomatoes
2 large garlic cloves, chopped
1 tablespoon thyme
1 heaping teaspoon coriander seeds, crushed
3 tablespoons olive oil
Preheat the oven to 450 F and make sure the shelf is in its highest position in the oven.
Chop the zucchini, eggplant, peppers and onion. To remove the skins from the tomatoes, pour boiling water over them, leave them one minute, drain, slip the skins off and cube them. Put the tomatoes, zucchini, eggplant, peppers and onion on the roasting tray, sprinkle with the garlic, thyme, crushed coriander seeds and pepper. Drizzle with olive oil to coat. Roast veggies for 30-40 minutes, until the vegetables are tender and golden brown.
1/2 cups water
1 cup yellow cornmeal
2 1/2 cups canned low-salt chicken broth
1/2 cup grated Parmesan cheese
1/4 cup whipping cream
2 tablespoons (1/4 stick) butter
Combine water and cornmeal in small bowl and set aside. Bring broth to boil in a large saucepan. Gradually add cornmeal mixture, stirring continuously. Reduce heat to low and simmer until polenta thickens, stirring occasionally, for about 15 minutes. Mix in 1/2 cup cheese, cream and butter. Season to taste with salt and pepper.
Spoon the roasted ratatouille over the creamy cornmeal and enjoy! And extra sprinkle Parmesan wouldn’t hurt either…
Simple, soothing and ready in a snap – this divine dinner dish is natural, nourishing, packs in the produce and is ready in a flash. And the ratatouille is a lovely leftover too…it reheats really well and can be served over toasty, crusty bread, over pasta, eggs or on it’s own. Double duty dinner dishes – they’re marvelous meals for a new mom (Heather yay!) or naturally nourishing novice like myself!