Learn How to Make Ratatouille
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Eating Low with Amy Your guide to low carb, low cal, low fat, cooking! Episode 33: Ratatouille (Rat-a-too-ee) with Shrimp Hi this is Amy and welcome to Eating Low Today we’re going to be making a Ratatouille and I want that—I didn’t make this fast enough to time it like with the movie but we’re just going to make it if Ratatouille is basically kind of cut stewed vegetables. Usually have eggplant, zucchini and this is more of a vegetable type, almost like a side dish I’m going to put it with some shrimp that I made earlier and this is going to be kind of a side to that. If you do make this just make sure you kind of measure it out really good and count your carbs if you can. And you don’t have to include all the veggies that I’ve included. My chicken, I cooked with olive oil and trying for many years. About a tablespoon, maybe a little less just to cut my stuff. I was using the spray for a really long time and I just kind of soft it using the spray you know but in on that goal. Because I like the flavor of the olive oil again and I like you know the taste. So use this—just use the pan spray if you’re still on a diet. So I chop-chop and throwing veggies and I’m kind of favoring my left hand because I chopped to my thumb like a good chef. And then we’re going to add the garlic and the onion to the skillet and we’re just going to sauté that up and get the garlic at any kind of sauce. So were going to let that stiffen up and then I’ll be right back. So this is getting nice and soften and its about a half of onion and I used the red onion because I like the flavor of them and then one garlic cloves. Stirring it around and getting that onion to get soft. Then we’re going to add one zucchini that I chopped up and then a third of a yellow pepper and a third of a red pepper. And like I said, you can use as much as little of these things as you want. This is kind of time to make it but feel free just to play around. If you don’t like one of those things you don’t have to do it. So we’re going to dump those into—so that’s a lot of bright colored after chopping. Then we’re also going to add a half of an eggplant and I found the good recipe for this and I have the recipe because I just didn’t want to put in the whole eggplant. I’m just one person. So half of an eggplant that I chopped and then I'm going to make some fall and then I did two tomatoes and I buy the tomatoes so I think it can tomatoes on the vine because those are usually the best looking tomato found at my grocery store depending on the season. I go to a smaller grocery store and they don’t have the best selections of tomatoes but I really like the tomatoes on the vine because of the color, the flavor everything seems really nice but a little more expensive. The things like would probably been. So I took two of that and I chop it up and I seeded them and for me the easiest way to season is to chop the tops off and then when you’re rinsing them and stuff pick your thumb in there and poke out all the seed. So we’re going to keep cooking this for about five minutes. Let the vegetable get nice and soft and then we’ll come back and see how it was. So I let this cook for about 5 minutes and look how great that was. It’s just gorgeous putting all this filling. So we’re going to put in the last couple of things and got some basil that I chopped it. It’s like a handful of basil. Just chopped that and then sprinkle that on. You can use normal vinegar if you have it. I didn’t have any so, I’m using my balsamic whisper vinegar and just giving a couple of quartz for some flavor. Make sure it’s thicken up. You don’t have to use a lot and then I’m going to give it a little bit of pepper. My pepper ball, just going to be an arm workout and then we’re going to give a little bit of salt and this is all according to your personal preferences. You may want to go easy on the salt because you’re dieting and stuff to that point. And this a lot of side dish. I’m not going to eat this all tonight. Thi
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