I would like to thank my cousin Carla, for starting a cooking blog, as she was my inspiration to begin this one.
Cooking is one of my favorite things to do in my spare time of which I usually have very little. However, I have been home from work now for 2 1/2 months and I have really enjoyed being able to prepare a meal, most every day, as well as being able to bake up a storm. At Christmas, I made at least 15 different kinds of cookies, and gave most of them away as gifts. As of Feb. 9th, I will be back to work, full time as a nurse. So then the blogs may become less frequent.

I will sign off today on a new recipe that I just tried. I love veggies, and I have decided to try as many new ones as I can, this week was eggplant. Hopefully my children will also enjoy these meals one day..... LOL

Fall Ratatouille (found this recipe on kraftcanada.com- one of my favorite sites!)

1 eggplant, cut into 1/2 inch chunks
1 onion cut into 1/2 inch chunks
1 red pepper, cut into 1/2 inch strips
1 zucchini, cut into 1/2 inch chunks
2 tbsp. Kraft Signature Calorie- Wise Sundried Tomato and Oregano Dressing
1 can (19 oz) Italian style stewed tomatoes, undrained
1/4 cup kraft 100% light grated parmesan cheese
1/4 cup kraft part skim mozarella shredded cheese

Preheat oven to 350 degrees F
Place vegetables in large iron skillet with dressing and stir fry on med heat about 5 minutes.
Add tomatoes, and allow to simmer another 5-10 minutes, stirring occasionally.
Top with cheese and bake in oven for 10-15 minutes. Time can be shortened if you prefer your vegetables crisp tender.
Enjoy.
This is nutritious and very tasty.


I've always wondered what Ratatouille was!