Celebrate the Return of Fall with One-Pot Ratatouille Spaghetti

(Feature Impact) As the seasons change, you don’t have to overhaul all your meal plans immediately. Usher in the arrival of autumn with recipes that blend fresh, summery produce with warm fall flavors.

This Ratatouille Spaghetti recipe is a perfect way to make the most of those last few harvests from the garden or trips to the farmer’s market. Create layers of rich flavor by taking your time with each vegetable – first browning the eggplant then softening the zucchini and tomatoes before adding flavorful aromatics like garlic and thyme to make the whole house smell delicious. The addition of chickpeas or cannellini beans boosts the protein and fiber in the meal, and you can use a high-protein or whole-grain pasta for even more nutrition.

The best part is, while this meal might taste gourmet, you can have it ready in less than an hour – and leave yourself with only one pot to wash afterwards. Even if it’s a school night, it only takes a few extra steps to make a spaghetti dinner feel a little fancier.

Discover more seasonal recipes at Culinary.net.

Ratatouille Spaghetti

Recipe adapted from Serious Eats
Total time: 50 minutes
Servings: 6

• 1/2       cup extra-virgin olive oil, divided
  
• 1          pound unpeeled eggplant, cut into 1-inch pieces
  
• 4 1/2    teaspoons kosher salt, divided
  
• 2          large zucchini, divided
  
• 1          small yellow onion, chopped
  
• 6          cloves garlic, finely minced
  
• 1          tablespoon chopped fresh thyme
  
• 1/2       teaspoon crushed red pepper flakes
  
• 1          can (12 ounces) chickpeas or cannellini beans, drained and rinsed
  
• 4 1/2    cups water
  
• 1          cup jarred tomato puree
  
• 12        ounces dried spaghetti
  
• 1          orange, yellow or red bell pepper, cut into 1-inch pieces
  
• 3          medium tomatoes, cut into 1/2-inch pieces
  
• 1          cup packed fresh basil leaves, roughly torn
  
•             lemon juice, to taste

1. In large Dutch oven or stovetop pot, heat 1/4 cup oil over medium heat until shimmering. Add eggplant and 1/2 teaspoon kosher salt; cook 8-12 minutes, stirring occasionally, until deeply browned and softened. Transfer to medium bowl and set aside. Wipe pot clean if remaining browned bits are starting to burn.
2. Cut one zucchini into 1-inch pieces. In now-empty pot, heat remaining oil over medium heat until shimmering. Add zucchini pieces, onion and 1/2 teaspoon salt; cook about 6 minutes, stirring occasionally, until zucchini is browned and softened. Stir in garlic, thyme and red pepper; cook about 30 seconds, stirring constantly, until fragrant. Stir in reserved eggplant and chickpeas or cannellini beans.
3. Add water, tomato puree and remaining salt to pot then bring to simmer over medium-high heat. Add spaghetti, reduce heat to medium-low, cover pot and cook about 8 minutes, stirring often to prevent sticking, until spaghetti is almost al dente.
4. Cut remaining zucchini into 1/2-inch pieces. Add zucchini pieces and bell pepper to spaghetti and cook 6-8 minutes, covered, over medium-low heat, stirring often, until pasta is al dente and vegetables are tender. Stir in fresh tomatoes and basil; remove from heat.
5. Divide evenly among six bowls. Finish with squeeze of lemon juice for extra brightness, to taste, and garnish with extra olive oil, basil and crushed red pepper, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net

(Family Features) Despite busy lives and full schedules, finding time for regular meals with loved ones encourages connections and conversations that can benefit mental and physical well-being. Gathering your family, friends, coworkers or neighbors at least once a week to spend time together over a meal provides opportunities to decompress and socialize.

If you’re looking for a little delicious inspiration, the American Heart Association recommends scheduling one night per week to create a recurring tradition and enjoy favorites such as breakfast for dinner. Recipes like Egg, Avocado and Black Bean Breakfast Burritos; Huevos Rancheros; and Southwestern Quinoa and Egg Breakfast Bowls from the Healthy for Good Eat Smart initiative, nationally supported by Eggland’s Best, are perfectly suited for sharing while making time to destress at the dinner table.

In fact, according to a study by “Canadian Family Physician,” regular meals at home with loved ones can reduce stress, boost self-esteem and make everyone feel connected with mealtime conversations that allow a chance to unplug and unwind.

Meals don’t have to be elaborate for a successful evening together. Despite the perceived effort involved with preparing a meal, research published in “Preventive Medicine” shows those who have frequent meals with others, particularly parents with their children, may improve social and emotional well-being.

In addition to the mental and emotional benefits of meals with loved ones, eating together can also encourage healthier choices when better-for-you recipes are on the menu. Dining as a group can provide inspiration to try heart-healthy recipes that include the wide variety of vegetables, fruit, whole grains and healthy protein sources recommended by the American Heart Association to help prevent heart disease and stroke.

To find recipe ideas, conversation starters and more tips for mealtime, visit heart.org/together.

Huevos Rancheros

Servings: 4

Salsa:

• 1 teaspoon canola oil
• 1/2 cup diced yellow onion
• 1/2 cup diced poblano pepper, seeds and ribs discarded
• 1 small fresh jalapeno pepper, seeds and ribs discarded, minced
• 1 1/2 teaspoons minced garlic
• 1 can (14 1/2 ounces) no-salt-added crushed tomatoes
• 2 tablespoons water
• 1/4 teaspoon salt

Huevos Rancheros:

• 1 teaspoon canola oil
• 4 large eggs
• 4 corn tortillas (6 inches), warm
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 1/4 cup shredded low-fat Mexican cheese blend
• 1 small avocado, quartered and sliced
• 2 tablespoons chopped fresh cilantro (optional)
• 1 medium lime, cut into four wedges (optional)

1. To make salsa: In medium saucepan over medium heat, heat oil, swirling to coat bottom. Cook onion 2 minutes, or until almost soft, stirring frequently. Cook poblano and jalapeno peppers 2 minutes, stirring frequently. Stir in garlic. Cook 1 minute. Stir in tomatoes, water and salt. Bring to boil. Reduce heat to low. Simmer 5 minutes. Remove from heat. Cover to keep warm.
2. To make huevos rancheros: In medium nonstick skillet over medium heat, heat oil, swirling to coat bottom. Cook eggs 3-4 minutes, or until whites are set and edges are fully cooked.
3. Place one tortilla on each plate. Top each tortilla with beans and one egg, being careful not to break yolk. Gently top each egg with warm salsa, cheese and avocado slices.
4. Sprinkle each serving with cilantro and serve with lime wedge, if desired.

Egg, Avocado and Black Bean Breakfast Burritos

Servings: 4

• Nonstick cooking spray
• 1 1/3 cups liquid egg whites
• 1 can (15 1/2 ounces) no-salt-added black beans, rinsed and drained
• 4 whole-wheat tortillas (6 inches, lowest sodium available)
• 2 medium avocados, sliced
• 1/4 cup hot sauce or salsa (lowest sodium available, optional)

1. Lightly spray large skillet with nonstick cooking spray. Heat over medium heat.
2. In skillet, stir egg whites constantly with rubber spatula to scramble. Cook until eggs are almost set. Add beans, stirring until combined and heated through.
3. Microwave tortillas on high 45 seconds. Transfer to work surface.
4. Spread egg mixture in center of each tortilla. Top with the avocado and hot sauce, if desired.
5. For each burrito, fold two sides of tortilla toward center. Starting from closest unfolded side, roll burrito toward remaining unfolded side to enclose filling. Transfer with seam side down to plates.

Southwestern Quinoa and Egg Breakfast Bowls

Servings: 4

• 1/4 cup uncooked quinoa, rinsed and drained
• 2 medium tomatoes, chopped (about 2 cups)
• 1 cup no-salt-added frozen corn, thawed
• 1/2 medium avocado, pitted and diced
• 1/4 cup chopped green onions
• 1/2 cup chopped fresh cilantro (optional)
• nonstick cooking spray
• 4 large eggs
• 1/8 teaspoon salt
• 1/4 teaspoon pepper
• red hot-pepper sauce, to taste (optional)

1. Cook quinoa according to package directions. Remove from heat.
2. Spoon quinoa into four bowls. Top each with tomatoes, corn, avocado, green onions and cilantro, if desired.
3. Lightly spray large skillet over medium-high heat with nonstick cooking spray. Crack eggs into skillet. Sprinkle eggs with salt and pepper. Cook, uncovered, 3-4 minutes, or until egg whites are set but yolks are still runny. Using spatula, carefully transfer one egg sunny side up into each bowl. Sprinkle with hot sauce, if desired.

SOURCE:
American Heart Association

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(Feature Impact) As the air turns crisp and the leaves start to turn, it’s time to return to favorite fall traditions like leaf peeping, bonfires and, of course, apple picking. Once you’ve returned from the orchard, raise a glass to autumn with this fizzy, fruity Apple Cider Mocktail.

With smooth apple cider, warm cinnamon, bright citrus, gentle spice from ginger and sweetness from maple syrup and brown sugar, this mocktail tastes complex but is simple to make. If you’d like to turn it into a cocktail, all it takes is a splash of bourbon, rum or vodka – making this drink equally adaptable for a quiet evening at home or a celebratory weekend with friends.

Put on your favorite cozy sweater, grab a jug of apple cider and discover more seasonal recipes at Culinary.net.

Apple Cider Mocktail

Recipe adapted from Mindful Mocktail
Total time: 5 minutes
Servings: 1

• 1/2       teaspoon brown sugar
  
• 1/2       teaspoon powdered cinnamon
  
• 1/2       lemon, divided, for rim then squeezed for juice
  
• 3          ounces apple cider
  
• 1          teaspoon maple syrup
  
• 1/4       teaspoon apple cider vinegar
  
•             ice
  
• 4          ounces ginger beer, ginger ale or non-alcoholic sparkling wine
  
• 1          cinnamon stick
  
• 1/2       small apple, sliced

1. On shallow plate, mix brown sugar and cinnamon. Moisten rim of cup with lemon wedge and roll in cinnamon mixture until it sticks.
2. In cocktail shaker or jar with lid, add squeezed lemon juice, apple cider, maple syrup, apple cider vinegar and ice. Shake 10-15 seconds to combine.
3. Fill glass with ice and strain in mixture from shaker or jar. Top with ginger beer, ginger ale or sparkling wine. Garnish with cinnamon stick and sliced apple.

Note: Sweetness can be customized to taste by using more or less maple syrup, if desired.

Photo courtesy of Unsplash

SOURCE:

Culinary.net