Baked Stuffed Eggplant & Sardines 🍆🐟

Baked Stuffed Eggplant & Sardines

  • Servings: 4
  • Difficulty: Easy

Not everyone likes sardines but Teresa and I love them! To be honest, when my husband & son heard I was making sardines & eggplant they made some weird faces. I told them that's what I was cooking so they could either join me or cook for themselves! The combination of eggplant, sardines, garlic, onions, and tomatoes was making my mouth water. This dish doesn't have a strong 'fishy' taste at all but the flavor is reminiscent of Sicilian cuisine. My son had one request; please add some tomato sauce to it. Since I didn't have any made I whipped up a quick sauce using Italian stewed tomatoes, tomato paste, garlic & oil. At first, their faces were very skeptical and then they took their first bites. I'm pretty sure they didn't want to say they liked it, but those weird faces turned to smiles and both wanted to split the 4th eggplant, which I immediately said 'NO', it's mine and Teresa's lunch for tomorrow! Moral of the story: never be afraid to cook what comes into your head because it just might be a new family favorite...you never know. Enjoy!

Ingredients

  • 2 (4.375 oz) cans skinless boneless sardines in olive oil, drained and flaked
  • 2 large eggplants, cut in half lengthwise (leave stems on)
  • 1/3 cup EVOO
  • 1 Tablespoon EVOO
  • 1 ½ large sweet onions, diced
  • 4-6 large cloves garlic, minced
  • 1  (14 ounce) cans Hunt’s Italian style diced tomatoes
  • 1 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
  • 2 Tablespoons fresh parsley, chopped
  • 1 Tablespoon dried oregano (more or less to taste, fresh oregano may be substituted.)
  • 1/4 cup grated Locatelli cheese (Pecorino Romano)
  • 8 ounces mozzarella cheese, shredded
  • 1 cup Quick Tomato Sauce (any homemade or jar sauce is fine) more if you are serving with pasta

    Directions

    1. Preheat oven to 375ºF.
    2. Cut eggplants in half, lengthwise with the stem attached. Score the flesh in a criss-cross pattern being careful not to cut through the skins.
    3. In a large skillet on medium heat, heat 1/3 cup oil then lower heat. Add the eggplant, flesh down. Cover and cook until completely softened but not falling apart. About 10 minutes. Carefully flip over and cook until soft, about 5 minutes more. You may have to do this in 2 batches if your skillet isn’t large enough.
    4. When done, let cool in a separate dish. Once cooled, leaving a 1/8-inch border, gently scoop eggplant flesh into a bowl and chop. Lightly drizzle some EVOO on the bottom of a baking dish and place the eggplant shells gently inside, close to each other to support them from flattening.
    5. In the same pan, add the 1 Tablespoon EVOO and saute onions for about 6-7 minutes on medium heat. Add all remaining ingredients including the chopped eggplant & flaked sardines, except the grated Locatelli and mozzarella cheeses. Remove from heat and combine well.
    6. Sprinkle with Locatelli cheese, shredded mozzarella cheese then top with 1 or 2 spoonfuls of quick sauce down the middle, again sprinkle with shredded mozzarella cheese again. Bake about 5-10  minutes or until cheese melts.
    7. Serve by itself or over your favorite pasta!

    Note:


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    Quick Tomato Sauce – Twiins Style 🍝

    Quick Tomato Sauce - Twiins Style

    • Servings: 4
    • Difficulty: Easy

    Don’t have time to make a pot of tomato sauce? This quick and easy sauce can be made in no time at all with staple ingredients from your pantry.

    Ingredients

    • 1 (14.5 ounce) can Italian stewed tomatoes
    • 1 Tablespoon EVOO
    • 2 frozen Dorot garlic cubes
    • 2 Tablespoons Hunt’s Italian style tomato paste with garlic & basil
    • 1/2 tsp dried Italian seasoning (more or less to taste)
    • Immersion blender

      Directions

      1. In a small saucepan on medium heat, heat the oil and add the garlic cubes. Sauté until fragrant, about a minute.
      2. Add tomato paste and stir well for a minute. Add the stewed tomatoes and stir well until the tomato paste is blended.
      3. Add 1/2 tsp dried Italian seasoning and simmer for 10 minutes. Using an immersion blender right in the saucepan,  purée the tomato mixture and simmer another 5-10 minutes.

      Note: Makes enough sauce for our Baked Stuffed Eggplant & Sardines (4) plus a few spoonfuls to top spaghetti.

      Pantry & Freezer Staples:

      2 cans stewed tomatoes, plain or Italian style, preferably Hunt’s

      2 cans diced tomatoes, plain or Italian style, preferably Hunt’s

      2 cans tomato paste, preferably Hunt’s with garlic & basil

      1 tray Dorot’s frozen garlic cubes (you can get these at Target and most Harris Teeter grocery stores)

       


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      Orecchiette with Veal Chorizo

      Orecchiette with Veal Chorizo

      • Servings: 4
      • Difficulty: Easy

      This recipe was actually a wonderful accident. I defrosted a pound of ground veal only to realize when I started to cook it that it was ground veal chorizo (quite spicy) Well it turned out pretty good and my family enjoyed it so here it is. Enjoy!

      Ingredients

      • 1 lb ground veal chorizo (spicy and gives a nice reddish color to the sauce)
      • 2 tablespoons EVOO
      • 1 large onion, finely minced
      • 1 large clove garlic, minced
      • salt & pepper to taste
      • 1 ½ cups chicken stock
      • 1/2 cup dry white wine
      • 2 Tablespoons capers (optional)
      • 1/2 cup grated Parmigiano-Reggiano
      • 1 tsp chopped thyme
      • 1/2 tsp rosemary, chopped
      •  1/2 tsp fresh parsley, chopped
      • 12 ounces orecchiette pasta
      • 2 Tablespoons butter

        Directions

        1. In a large deep skillet, heat EVOO. Add the onion and minced garlic. Cook over medium-high heat, stirring frequently, until soft, about 4-6  minutes.
        2. Raise heat to high. Add the ground veal then season with salt & pepper. Cook until veal is fully cooked and no longer pink, about 7-8 minutes. Any juices from the veal should be evaporated.
        3. Add the white wine. Bring to a boil. Boil until almost evaporated, about 4-5 minutes. Add the chicken stock, thyme, rosemary, and optional capers then simmer over medium-low heat until reduced by half, about 10 minutes.
        4. Cook the orecchiette according to package directions. Reserve 1/4 cup pasta liquid before draining well. Add the pasta to the skillet. Add the Parmigiano=Reggiano cheese, chopped parsley, and butter.  Cook over medium-low heat, stirring frequently until the sauce is thick and creamy, about 1-2 minutes. If too dry, add a little of the reserved pasta water until the consistency desired.
        5. Serve right away with some crusty bread and Enjoy!

        Note: You can add vegetables of your choice to make this a one-pan meal.

        Recipe adapted from Quentin Bacon.

         


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        Gluten-Free Tuscan Bean Soup – Twiins Style 🌻 🌻

        Gluten-Free Tuscan Bean Soup - Twiins Style

        • Servings: 6-8
        • Difficulty: Easy

        With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. This is the same recipe as our regular Tuscan Bean Soup using gluten-free pasta & broth in place of regular. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

        Ingredients

        • 1 (28-oz) can San Marzano tomatoes, crush with clean hands
        • 1/4 cup EVOO
        • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
        • 1 rounded tsp Hunt’s tomato paste with garlic & basil
        • 1 leek, chopped (both white & green parts)
        • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
        • 2 cups large celery stalks, large dice (about 3-4 ribs)
        • 2 cups large carrots, large dice (about 5-6 peeled carrots)
        • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
        • 2 tsp dried oregano
        • 1 tsp dried thyme
        • 1 tsp dried basil
        • 1 tsp dried rosemary
        • 2 large bay leaves
        • 1 tsp garlic powder
        • 2 tsp Kosher salt
        • 1/2 tsp black pepper
        • pinch red pepper flakes
        • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
        • 4 cups chicken broth (gluten-free)
        • 4 cups beef broth (gluten-free)
        • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
        • 3 ounces gluten-free Ditalini pasta (any small GF pasta may be substituted.)
        • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

          Directions

          1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
          2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
          3. Add the tomato paste and stir well.
          4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of GF ditalini to the soup. (If you’re making more than 3 oz of GF pasta, we recommend you cook it separately & add right before serving.)
          5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
          6. While the soup is simmering, prepare the GF ditalini pasta following package directions.
          7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

          Note: Please make sure all your canned ingredients are gluten-free.

          You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

          , …

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          Tuscan Bean Soup – Twiins Style 🌻 🌻

          Tuscan Bean Soup - Twiins Style

          • Servings: 6-8
          • Difficulty: Easy

          With the first spoonful of our savory Tuscan Bean Soup you will be swept away to Tuscany admiring the sunflowers. It’s chock full of vegetables, delicious flavor & of course love! Serve as a main meal for either lunch or dinner and don't forget the toasted crusty bread to soak up every last drop. Enjoy!

          Ingredients

          • 1 (28-oz) can San Marzano tomatoesSan Marzano tomatoes, crush with clean hands
          • 1/4 cup EVOO
          • 3 (15.5 oz) cans cannellini beans with liquid (divided into 3/4 and 1/4)
          • 1 rounded tsp Hunt’s tomato paste with garlic & basil
          • 1 leek, chopped (both white & green parts)
          • 2 yellow onions, diced ( I was out of yellow onions so I substituted with red)
          • 2 cups large celery stalks, large dice (about 3-4 ribs)
          • 2 cups large carrots, large dice (about 5-6 peeled carrots)
          • 8-10 garlic cloves, smashed then chopped (Add more or less to suit your taste.)
          • 2 tsp dried oregano
          • 1 tsp dried thyme
          • 1 tsp dried basil
          • 1 tsp dried rosemary
          • 2 large bay leaves
          • 1 tsp garlic powder
          • 2 tsp Kosher salt
          • 1/2 tsp black pepper
          • pinch red pepper flakes
          • 3-4 handfuls baby spinach, torn by hand (escarole or kale may be substituted)
          • 4 cups chicken broth
          • 4 cups beef broth
          • 1 small piece of rind from a block of Parmigiano-Reggiano cheese
          • 3 ounces Ditalini pasta (any small pasta may be substituted.)
          • Pecorino Romano, freshly grated cheese (Locatelli), or Parmigiano-Reggiano (not the stuff in the green container, please!)

            Directions

            1. In a large stockpot or Dutch oven, add the EVOO.  When EVOO is hot enough add the leeks, onions, carrots, celery, bay leaves, red pepper flakes, basil, oregano, thyme, rosemary, and salt & pepper. Sauté on medium heat about 5 minutes.
            2. Add garlic, spinach, cheese rind, and 3/4 of the canned beans. Cook for another 3 minutes on medium-low flame until fragrant. Using an immersion blender, blend the remaining 1/4 beans then add to the pot and stir.
            3. Add the tomato paste and stir well.
            4. Add the hand crushed tomatoes, both broths & stir well. Add 3 oz of ditalini to the soup. (If you’re making more than 3 oz of pasta, we recommend you cook it separately & add right before serving.)
            5. Bring to a slow boil. Once it begins to boil, lower the heat to a simmer and simmer about 40-45 minutes or until vegetable are done.
            6. While the soup is simmering, prepare the ditalini pasta following package directions.
            7. Ladle soup into bowls & add the pasta. Sprinkle with grated Locatelli cheese (Pecorino Romano). Enjoy!

            Note: You can double this recipe for a big batch to freeze for later use. Just don’t add the pasta before freezing.

            To make this soup gluten-free, use GF broth & GF pasta.

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            Thai Sweet Chili Chicken Gluten-Free – Twiins Style

            Thai Sweet Chili Chicken Gluten-Free - Twiins Style

            • Servings: 6
            • Difficulty: Easy

            It's no secret our second favorite cuisine after Italian is Thai. Who can resist crispy, tender chicken bites coated in a scrumptious sweet chili & sesame seed sauce just like your favorite Thai restaurant? Since we haven't been going out during this pandemic, we wanted to reproduce the meals we would order at a restaurant. Tonight we served it over Jasmine brown rice which soaks up the flavorful sweet chili sauce. Our husbands gave us rave reviews so we hope your family will too. Try this recipe for a quick & easy weeknight meal or impress your friends & family with great appetizers once you can gather again. 😋😋

            Ingredients

            • deep skillet or wok
            • oil for frying (peanut or canola or olive)
            • 4 large skinless chicken breasts, cut into 1½-inch cubes
            • 2 eggs, lightly beaten
            • 3/4 cup gluten-free flour (Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour)
            • 3/4 cup corn starch
            • 1½ cups Thai sweet chili sauce (store-bought or homemade, check the label to make sure it’s GF)
            • 1/3 cup sliced green onions
            • 2-3 Tablespoons sesame seeds, toasted in a small, dry skillet
            • 2 cups brown jasmine rice
            • 4 cups gluten-free chicken broth

            Directions

            1. Place brown jasmine rice in a medium bowl filled with cold water, enough to cover rice. Set aside for 20 minutes. (soaking in water helps breakdown the bran and keeps the rice from sticking together.)
            2. While the rice is soaking, use this time to start prepping the chicken & the remainder of ingredients.
            3. After 20 minutes, drain the rice and place in a medium saucepan. Add chicken broth and bring to a boil.
            4. Once boiling, lower heat to a low simmer and cover. Cover and cook approximately 40 minutes, check after 30 minutes.
            5. Using a shallow bowl, combine the flour, cornstarch, salt & pepper and mix well.
            6. In a small bowl, lightly beat the eggs.
            7. Dip each piece of chicken into the egg then roll into the flour mixture to coat well. Repeat with all of the chicken pieces.
            8. Heat about 3-inches of oil in a wok or deep skillet. Make sure oil is very hot before adding dredged chicken.
            9. Fry 5-8 pieces of chicken at a time, depending on the width of your skillet, until golden brown. Do not overcrowd as it will cause the chicken to steam instead of crisping.
            10. Remove and drain on paper towels then repeat until all the chicken is cooked.
            11. Heat chili sauce until hot. Pour over the chicken bites to combine. Sprinkle toasted sesame seeds and green onions.
            12. Spread cooked rice on a plate and top with sweet chili chicken bites. Garnish with extra green onions and enjoy!

             

            NOTE: If you want to include more vegetables in your meal,  steam some broccoli or cut green beans and add to the chicken before serving.

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            Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables 🥢🥢

            Twiins Stir-Fry Leftover Rotisserie Chicken & Vegetables

            • Servings: 4-6
            • Difficulty: Easy

            The other night we had a rotisserie chicken from Costco and wound up with both breasts leftover. I looked in the refrigerator to see what I had and grabbed the vegetables I thought would go together and started dinner. When my youngest son was in elementary school, I became friends with the mother of one of his friends who happened to be Chinese. Wanda was a fantastic cook (they used to have a Chinese restaurant) and she could turn anything into a scrumptious meal. One day she came over and showed me how to make stir-fry & fried rice that was to die for. I took copious notes for both recipes but for the life of me, I cannot find them. Dinner turned out great in spite of not having the written instructions. I guess I remembered more than I thought I would. One of these days I'm going to try the fried rice.😋 🥢

            Ingredients

            SAUCE

            • 1/2 cup chicken stock or broth
            • 4 Tablespoons soy sauce
            • 2 Tablespoons Hoisin Sauce
            • 2 Tablespoons honey
            • 6 garlic cloves, minced
            • 2 tsp sesame oil
            • 2 ½ teaspoons cornstarch

            STIR-FRY

            • 6-7  Tablespoons peanut oil, approximately, divided (canola oil can be substituted)
            • 4 garlic cloves, thinly sliced
            • 2 large leeks, 1/4-inch slices, up to the green
            • 2 rotisserie chicken breasts, cut crosswise into 1-inch strips (I used Costco rotisserie chicken, both breasts, skin removed)
            • Kosher salt, to taste
            • 6 red sweet peppers, cored & seeded then cut into 1/2-inch wide strips (bell peppers can be substituted)
            • 3 medium zucchini, cut into 1/2-inch thick half-moons
            • 2 medium broccoli crowns,  cut into small florets
            • 8 white mushrooms, sliced 1/3-inch thick
            • cooked rice or Thai rice noodles
            • 2-3 scallions, sliced for garnish (optional)

            Directions

            1. Whisk together the sauce ingredients in a small bowl. Make sure the cornstarch is completely dissolved. Set aside.
            2. Heat your wok (or large deep skillet) until a drop of water immediately vaporizes. Drizzle 2 Tablespoons of peanut oil and swirl around the wok. Add the garlic and cook, stirring constantly until fragrant, about 10 seconds. Push all the garlic to the sides of the wok.
            3. Add another 2 Tablespoons of peanut oil  & swirl around the pan. Add the broccoli & season with kosher salt. Stir-fry broccoli until it just starts to turn the edges brown & has softened somewhat 1 to 2 minutes. Transfer to a plate.
            4. Add enough of the remaining peanut oil & swirl around the pan. Add the mushrooms, zucchini, sweet peppers, & leeks. Season with kosher salt to taste.
            5. Stir-fry until browned and softened about 1-2 minutes.
            6. Move vegetables to sides of the wok and pour the cornstarch sauce into the middle of the wok. Stir constantly until it just starts to thicken.
            7. Add the strips of leftover rotisserie chicken and stir to heat throughout.
            8. Serve over your favorite rice or noodles & garnish with scallions.

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            Authentic Steak Fajitas – Twiins Style

            Authentic Steak Fajitas

            • Servings: 4-6
            • Difficulty: Easy

            Whenever we go to a Mexican restaurant we can smell the sizzling steak fajitas with onions & peppers as soon as we open the door & walk-in. We both start to drool! The smell is wonderful & my husband will order them 9 out 10 times. Since we don't go out for dinner during this pandemic I figured I'd give it a try. I'm so glad I did. These fajitas are incredibly authentic tasting and very satisfying all in one. Overall it seems to take a long time to make but that's because of the marinating time. Believe me, they are worth the effort!😋

            Ingredients

            • 1 lb flank steak, sirloin tip steak, or skirt steak (I used sirloin tip steak here)
            • 1 large green Bell pepper, 1/2-inch thick slices
            • 1 large red Bell pepper, 1/2-inch thick slices
            • 2 large onions, sliced
            • 3 Tablespoons EVOO  (for sauteeing onions & Peppers)
            • 1 Tablespoon Soy Sauce

            MARINADE

            • 3 – 4 limes juiced (about 1/2 cup) (I used 3 large limes)
            • 2-3 scallions, white & green parts, diced
            • 3 Tablespoons fresh cilantro, chopped
            • 4 cloves garlic, minced
            • 2 tsp EVOO 
            • 1 Tablespoon soy sauce
            • 1 tsp red pepper flakes
            • 1/4 tsp coriander ground, optional

            FAJITA SEASONING

            • 1 Tablespoon corn starch
            • 2 tsp Lawry’s Roasted Chili & Garlic granules (regular chili powder may be substituted)
            • 1 Tablespoon salt
            • 1 tsp smoked paprika
            • 1 beef bouillon cube, crushed (don’t use paste that you refrigerate)
            • 1/2 tsp onion powder
            • 1/2 tsp garlic powder
            • 1/4 tsp cayenne pepper
            • 1/4 tsp cumin, ground

            FIXINGS

            • 8-12 flour tortillas, warmed (estimate 2 tortillas per person unless they are big eaters like my hubby!)
            • Sour cream
            • Guacamole
            • Shredded cheddar
            • Pico de gallo
            • Salsa
            • fresh cilantro for garnish

            Directions

            Night Before:

            1. Whisk together the lime juice, soy sauce, scallions, minced garlic, 2 tsp EVOO, cilantro, red pepper flakes & coriander.
            2. In a large plastic food baggie, pour the marinade over the steak, seal well, and refrigerate overnight (at least 8-12 hours) flipping once or twice. (Usually, I place the food baggy on a plate then put it in the refrigerator so there is no accidental leaking in my fridge.)

            Next-Day Cooking:

            1. Heat 3 Tablespoons of oil in a large (12 or 13-inch) skillet on medium heat. When the oil is hot enough (look for rippling or striation lines in the oil. Best way to tell the oil is hot enough but not yet smoking.)
            2. Add the onions & bell peppers. Cook 15 minutes, stirring occasionally.
            3. Add the soy sauce and cook another 20 minutes to caramelize the onions. They should be a dark golden brown color. Remove from skillet & set aside.
            4. Mix all of the fajita seasonings together in a medium bowl.
            5. Prepare an outdoor grill to medium-hot. If using the same skillet as the onions & pepper, bring the heat to medium-high.
            6. Remove the steak from the marinade and generously sprinkle with fajita seasoning all over.
            7. Grill meat to an internal temperature of 130-135º F regardless of how to grill it.  (Approximately 3-4 minutes per side) I pan-seared my marinated steak in the same skillet I used to cook onions & peppers.
            8. Once it reaches the 130-135º internal temperature remove immediately and let the steak rest for 10 minutes. After resting cut against the grain into thin slices, no thicker than 1/4-inch (or to whatever thickness you like).
            9. Carefully place the caramelized onions & peppers back into the hot skillet to heat for about 3-4 minutes. (They will sizzle)
            10. Place the meat on top of the onions and bring it to your table.
            11. Squeeze some fresh lime juice over the fajitas. (optional)
            12. Serve with warmed tortillas, sour cream, shredded cheddar, salsa, or whatever you like.

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            Ciambotta Twiins Style (Italian Summertime Vegetable Stew)

            Ciambotta Twiins Style (Italian Summer Vegetable Stew)

            • Servings: 6-8
            • Difficulty: Easy

            If you’re lucky enough to have a have a garden with an abundance of fresh vegetables, you must try making some Ciambotta (pronounced chim-botta)! Even if you don’t have a garden, grocery stores are full of a variety of fresh, local produce during the summer. It’s a delicious and nutritious way to use your harvest or take advantage of the fresh produce available now. Ciambotta can also be spelled giambotta, depending on the region of Italy. This version is a southern Italy farm dish. The great thing about this dish is you can use whatever veggies you like. The key is big, equal size cubes or chunks... and it’s naturally Gluten-Free. I served it with crusty whole wheat French bread drizzled with EVOO and Za’atar seasoning. It was delicious. Enjoy. 😋❤️

            Ingredients

            • 1 large yellow onion, cubed
            • 8-10 cloves large garlic, peeled and diced
            • 1/4 cup EVOO
            • 4-5 golden Yukon potatoes, cubed
            • 6 large Roma tomatoes, skin & seeds removed, cubed
            • 2 medium eggplants, ends removed and cubed
            • 2 medium zucchini, ends removed and cubed
            • 1 large green bell pepper, washed, seeded & cut into big chunks
            • 1 large red bell pepper, washed, seeded & cut into big chunks
            • 1 large yellow or orange bell pepper, washed, seeded & cut into big chunks
            • 2 handfuls of fresh spinach (optional)
            • 1 jalapeño (I used jalapeño) or long Italian hot pepper (optional)
            • Salt & pepper, to taste
            • 20 fresh basil leaves, torn right before adding
            • 1 sprig Greek oregano, (optional)

            Directions

            1. Boil the Roma tomatoes for a few minutes until the skin starts to crack. Remove from boiling water and cool. Once cool enough to handle you can easily peel off the skin., Cut them in half, remove the seeds and cube.
            2. In a minimum 6 qt deep Dutch oven, On medium-high,  heat EVOO until it starts to shimmer.
            3. Add the onions and garlic and turn several times until fragrant, about 1 minute.
            4. Add the tomatoes, bell peppers, jalapeño pepper, zucchini, potatoes, give it a good turn.
            5. Add the eggplants last. Turn well and cook about 10 minutes.
            6. Add salt and black pepper to taste and tear the basil leaves, sprig of Greek oregano (if using) and add to pot. Stir together.
            7. Lower flame to medium-low and cover. Cook about 40 minutes, stirring occasionally.
            8. Now is a good time to prepare any pasta or crusty bread.
            9. For the bread: Preheat oven to 400ºF. Slice the Italian or French bread into 1/2-inch slices and place on foiled baking sheet. Drizzle each piece with EVOO then sprinkle with Za’atar seasoning, garlic powder, & a little sea salt.
            10. Bake about 4 minutes until golden brown. (Bake when Ciambotta is just about done)
            11. Serve in pasta dishes with crusty bread on the side or over pasta & garnish with  fresh basil leaves.

            Notes: Serve with crusty gluten-free bread to keep completely gluten-free or use Italian or French bread to soak up the juices! Can be served with pasta too.

            Recipe adapted from Pasquale Sciarappa.

            Did you make this recipe? We would love to hear from you. Please leave us a comment below or Tag @twiinsinthekitchen on Instagram and hashtag it #twiinsinthekitchen.

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