Although we've been experimenting in the kitchen for just over two years, we have recently adopted the Paleo lifestyle. However, we also keep a kosher home. Mix these two lifestyles together and I suppose you could define our dietary lifestyle as Paleo-Kosher.
We're pretty sure the blog-o-sphere is as clueless about the Paleolithic lifestyle as they are about the Kosher one, so just so we start off on the same page, a few definitions:
Kosher, simply put, is a set of Biblical dietary laws. Pork, rabbit, eagle, owl, catfish, sturgeon, and any shellfish, insect or reptile are non-kosher. People who keep kosher do not mix meat and dairy products in the same recipe or even on the same table during the same meal. For example (and we find this gross anyway) someone who kept kosher would never have steak accompanied by a glass of milk. Those keeping kosher today, purchase meat and foods that are clearly labeled as "kosher."
The dietary laws do become very specific and this is an abbreviated explanation but for the purposes of the blog should suffice. If you are interested in learning more, just google "kosher!"
Paleo, the Paleolithic or Caveman diet "...is an effort to eat like we used to back in the day…WAY back in the day. If a caveman couldn’t eat it, neither can you. This means anything we could hunt or find – meats, fish, nuts, leafy greens, regional veggies, and seeds..." - are considered part of the Paleo lifestyle.
Honestly, we're tired of sending photos of our dinners to our parents. And we think word has gotten out, that we can [kind of] cook because people are constantly asking us to share our recipes. So here we are, in a way more public forum than our very tiny, fifth floor walk up Paleo-Kosher Kitchen. From now on, everything we cook and learn in the kitchen here will be posted here. And to kick things off: Ratatouille.
Neither of us have ever even tried Ratatouille, but I (J) am obsessed with the Disney-Pixar film so, if a fictional rat could serve it up in a creative and decadent way, why couldn't we? Also, it is 100% vegetarian so that eliminates any conflicting Paleo-Kosher recipe issues.
RATATOUILLE
The Ingredients
2 Tbs Olive Oil
2 Large Yellow Onions, chopped
2-3 Cloves Garlic, minced
2 Green Bell Peppers, seeded and chopped
2 Large Zucchini, chopped
1 Large Eggplant, chopped
3 Small/Medium Tomatoes, chopped
3 Tbs Parsley (Italian), minced
1 Cup Vegetable Stock
Oregano, Salt, & Pepper to taste
The Hardware
Stock pot
Wooden Spoon
Knife
1 cup measurer
The How To
1. Heat and coat the bottom of your pot with 2 Tbs. Olive Oil.
2. Add chopped onions and garlic to the pot, saute until tender (about 7 minutes).
3. While the onions and garlic are cooking, chop the peppers, zucchini, eggplant, tomatoes, and parsley. You can keep the veggies in rather large pieces (half-inch). Just make sure all of the ingredients are cut to a consistent size. Except the parsley, that you can mince!
4. Add veggies and parsley to the pot.
5. Use the wooden spoon to mix the garlic and onions in with the veggies.
6. Pour vegetable stock over the vegetables
7. Add oregano, salt, and pepper to taste.
8. Bring to a boil. Cover and reduce to a simmer. Let cook for 35 - 40 minutes or until veggies are tender.
9. Bon Appetit!
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Our Conclusions
- Delicious! J would add a touch more salt.
- Be sure not to over cook the veggies or else they'll get mushy. M finds the veggies a bit "soggy."
- A great dish to prep on a Sunday. There is A LOT chopping and prep work. Though it is totally worth it since we will be eating this for dinner and taking leftovers for lunch this week.
- Now I want to watch Ratatouille!
- Now I want to watch Ratatouille!
