I love going into big supermarkets that have a wide range of produce and other ingredients. I go to places like Fairway or some Food Emporiums because they really do have a lot to choose from.  Eating healthy can be expensive but well worth it and your stomach will thank you!20150830_144407 I like to have a pen and notebook handy or use my phone at least to jot down or record ideas that pop into my head when I see the vibrant colors of the veggies or herbs. Experimenting with new herbs and vegetables are essential in creating new recipes or modifying ones you’ve seen on TV or the internet to suit your dietary restrictions.

This time I made Ratatouille, a traditional French Provençal stewed vegetable dish that originates from Nice in France.  I put my own twist on it of course and while it tastes amazing on its own, putting this on top of Socca Cakes is even better!!!


4 plum tomatoes cut in quarters
1 garlic clove minced
20 fresh basil leaves julienne
1/3 – 1/2 cup of extra virgin olive oil (I use Colavita or Goya)
2 1/4 teaspoons of salt
1 the leaves from one sprig of tarragon
3 assorted bell peppers (a mix of green, red, and yellow) chopped
3 zucchini, quartered lengthwise and cut into 3/4 inch pieces


TomatoBasilPANCombine the tomatoes, garlic, basil, tarragon, salt and about the olive oil in a 6-quart heavy pot, bringing to a simmer. Simmer covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 15 minutes.

Add the zucchini, peppers and simmer, covered, until all vegetables are very tender, about 40 minutes.

Cool, uncovered, and serve alone or on top of the Socca Cakes.




Published by Irritable Life

Institute of Culinary Education Alumni with a MacGyver mentality in the kitchen 2 cope w/IBS. Love DDP Yoga and Transcendental Meditation

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