Remy’s Ratatouille Recipe (Ratatouille)

Welcome back friends! This week we’ll be cooking Remy’s Ratatouille from one of my favorite Disney and Pixar films, Ratatouille!

This recipe is featured near the end of the film when Remy is preparing a meal for the food critic, Anton Ego. It is referred to briefly as a “peasant’s dish”, but Remy’s version ignores all labels and boils down to good food that comforts the soul.

Ratatouille is warm and comforting; the perfect main or side dish for a cool or cold day. The arrangement of vegetables within the baking dish is creative and fun to do, although give yourself enough time to mise en place before beginning! Anyone can cook, bon appetit!

INGREDIENTS

VEGETABLES

  • 2 eggplant, trimmed and very thinly sliced
  • 6-8 Roma tomatoes, trimmed and very thinly sliced
  • 2 yellow squash, trimmed and very thinly sliced
  • 2 zucchini, trimmed and very thinly sliced

SAUCE

  • 2 tablespoons of olive oil
  • 4 cloves of garlic, minced
  • 1 onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • Pepper, to taste
  • Salt, to taste
  • 28 ounce can of crushed tomatoes
  • 2 tablespoons of fresh basil, chopped

HERB SAUCE

  • 4 tablespoons of olive oil 
  • 2 tablespoons of fresh basil, chopped
  • 1 teaspoon of garlic, minced
  • 2 tablespoons of parsley, chopped
  • 2 teaspoons of fresh thyme
  • Salt, to taste
  • Pepper, to taste
INSTRUCTIONS
  1. Slice the eggplant, tomatoes, squash, and zucchini into approximately 1-mm rounds (I used a mandolin when possible), then set aside.
  2. To make the sauce, heat the olive oil in an oven-safe pan over medium-high heat. 
  3. Sauté the onion, garlic, and bell peppers until soft (about 10 minutes), then season with salt and pepper.
  4. Add the crushed tomatoes and stir until the ingredients are fully incorporated, then remove from heat, add the basil and stir again.
  5. Pre-heat the oven for 375 F.
  6. Arrange the sliced veggies in a repeating pattern (squash, zucchini, eggplant, tomato) on top of the sauce from the outer edge to the middle of the pan, then season with salt and pepper.
  7. To prepare the herb seasoning, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil in a small bowl. 
  8. Brush the herb seasoning over the arranged vegetables.
  9. Cut a circle of parchment paper and place it over the vegetables in the pan, then bake for 40 minutes. 
  10. Remove the parchment paper, then bake for another 20 minutes, until the vegetables are softened.
  11. Enjoy!

Linguini’s Potato and Leek Soup Recipe (Ratatouille)

Welcome back friends! This week we are cooking Linguini’s soup from one of my favorite Disney and Pixar films, Ratatouille!

This is referred to as Linguini’s soup by the staff at Gusteau’s restaurant, but we all know Linguini made a mess of it and Remy couldn’t resist doctoring it up to make it more palatable before escaping from the kitchen.

It is never said what kind of soup this is, but judging by what Remy adds, we can conclude it is probably a variation of potato and leek soup! This soup is creamy and filling, the perfect cozy dinner on a cold night!

INGREDIENTS
  • 3 tablespoons of unsalted butter
  • 3 cloves of garlic, peeled and smashed
  • 4 large leeks, white and light green parts only, roughly chopped
  • 1⁄4 teaspoon of ground black pepper
  • 1 teaspoon of salt
  • 2 lb. of potatoes, peeled and roughly chopped
  • 6 cups of vegetable broth
  • 2 bay leaves
  • 3 sprigs of fresh thyme
  • 1 cup of heavy cream
  • Chives, finely chopped, for serving 
INSTRUCTIONS
  1. In a large soup pot or dutch oven, melt the butter over medium heat.
  2. Add the garlic, leeks, black pepper and salt. Cook, stirring regularly, until soft and wilted (about 10 to 15 minutes).
  3. Add the potatoes, broth, bay leaves and thyme to the pot, then bring to a boil.
  4. Cover the soup and turn the heat down to medium / low. 
  5. Simmer for 45 minutes, or until the potatoes are very soft.
  6. Remove from the heat, then remove the bay leaves and thyme sprigs. Purée the soup with an immersion blender until smooth. 
  7. Add the heavy cream, place back on the heat and bring to a simmer. 
  8. Taste and adjust the seasoning to your liking with salt and pepper. 
  9. Garnish with fresh herbs if desired and enjoy!

Homemade Comforting Cinnamon Roll Recipe

Welcome back friends! Who would like some warm and comforting, homemade cinnamon rolls on one (or more) of these cold winter mornings? Maybe at a table with some coffee or tea and a good book? Or maybe a good movie or show? I know I do, so let’s bake some!

INGREDIENTS

DOUGH

  • 1 cup of warm milk
  • 2 1/2 teaspoons of instant dry yeast
  • 1/2 cup of salted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup of granulated sugar
  • 4 1/2 cups of all-purpose flour, divided
  • 1 teaspoon of salt

FILLING

  • 1 cup of brown sugar, packed 
  • 1/2 cup of salted butter, softened
  • 2 tablespoons of cinnamon
  • 1 cup of heavy cream, divided

TOPPING

  • 1/3 cup of salted butter, softened 
  • 6 ounces of cream cheese, softened
  • 2 cups of powdered sugar
  • 1/2 tablespoon of vanilla extract
INSTRUCTIONS
  1. Pour the warm milk into a large bowl and sprinkle it with the yeast.
  2. Add the butter, eggs and sugar, then mix until well combined.
  3. Add 4 cups of the flour and the salt, then mix until well combined.
  4. Scrape the dough off the beater blade and knead for 5 to 7 minutes, or until the dough is elastic and smooth.
  5. Spray another large bowl with cooking spray and use a rubber spatula to remove the dough from the mixer bowl and place in the greased bowl.
  6. Cover the bowl and allow the dough to rise until doubled in size (about 30 minutes to an hour).
  7. While the dough is rising, prepare the filling. In a medium bowl, combine the soft butter, brown sugar, cinnamon and 1/2 cup of heavy cream; mixing it until well combined, then set it aside.
  8. Once the dough has risen, sprinkle a pastry mat generously with flour, and turn the dough onto the mat. Sprinkle the top of the dough with more flour.
  9. Flour a rolling pin and roll the dough to about 24” x 15” rectangle (though it does not have to be exact).
  10. Use a rubber spatula to smooth the filling over the whole dough rectangle.
  11. Starting at the long end, roll the dough up tightly.
  12. Cut the roll into 12 slices and place in a greased 9×13” baking pan.
  13. Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  14. Pre-heat the oven to 375F.
  15. Warm the remaining 1/2 cup of heavy cream until the chill is off, then pour if over the risen rolls, allow it to soak in and around.
  16. Bake for 20 to 22 minutes, until gold brown and the center rolls are cooked through. Time will vary so keep an eye on them! If they are getting too brown, cover with aluminum foil.
  17. While the rolls are cooling, prepare the cream cheese frosting. In a large bowl combine the cream cheese and butter, blending well.
  18. Add the vanilla extract and powdered sugar, then beat until combined.
  19. Spread the frosting over the cooled rolls.

*To save time in the mornings, you can also prepare the dough the night before. Make the dough and proceed to the second rise when the rolls are in the pan. Once risen, cover them up again and put them in the refrigerator until morning. In the morning, remove them from the refrigerator and allow them to sit for about 30 minutes before baking.

Homemade Peasant Bread Recipe

Welcome back friends! Who wants some fresh, oven baked peasant bread to enjoy on one (or more) of these beautiful autumn mornings? Or afternoons? Or evenings? Honestly, anytime is the right time for freshly baked bread!

So let’s bake!

HOMEMADE PEASANT BREAD
  • 4 cups of flour
  • 2 teaspoons of salt
  • 2 teaspoons of sugar
  • 2 teaspoons of yeast
  • 2 cups of lukewarm water
  • Butter, for greasing
INSTRUCTIONS
  1. Whisk together the flour, salt, sugar and yeast, then add the warm water and stir until well combined.
  2. Cover the bowl and allow the dough to rise for about 1 1/2 to 2 hours or until doubled in volume.
  3. Grease two bread pans with the butter, then set them aside.
  4. When ready, remove the cover from the bowl and using two forks gently pull the dough away from the sides of the bowl, then use the two forks again to split it in half down the middle.
  5. Transfer each half of the dough into a greased bread pan.
  6. Cover each pan and allow the dough to rise again for 20 to 30 minutes.
  7. Preheat the oven to 350F.
  8. Transfer your baking vessels to the oven and allow them to bake for 30 to 35 minutes or until golden all around.
  9. Allow to cool in the baking pan for at least 10 minutes, then turn out onto a cooling rack to finish cooling.
  10. Enjoy!

Homemade Buttery Tortilla Recipe

Welcome back friends! 

Who wants some warm, buttery and freshly made tortillas to use for breakfast, lunch or dinner? 

I know I do, so let’s make some!

BUTTERY TORTILLAS
  • 3 cups of flour 
  • 1 tablespoon of baking powder
  • 2 teaspoons of salt
  • 1/2 cup of butter
  • 1 cup of water
INSTRUCTIONS
  1. Add the flour, baking powder and salt to a large bowl and whisk to combine.
  2. Melt 1/2 cup of butter in 1 cup of water and stir until well combined.
  3. Gently pour the butter and water mixture into the flour mixture and mix with your hands until a dough forms, then knead that dough into a smooth ball.
  4. Put the dough ball back into the bowl and cover it with plastic. 
  5. Allow the dough to rest for 10 to 15 minutes, then remove it and separate it out into smaller balls of dough.
  6. Transfer them back into the bowl, cover them with plastic, and allow them to rest for another 10 to 15 minutes.
  7. Pre-heat your pan or skillet to a medium heat.
  8. On a lightly floured surface, roll out a ball of dough into an 8 to 10 inch round.
  9. Place your tortilla in the middle of the pan.
  10. When bubbles form, flip your tortilla and cook for an additional 30 seconds, then remove it from the heat.
  11. Repeat steps 8 through 10 until all of the tortillas are cooked!
  12. Enjoy!

Homemade Pumpkin Bread Recipe

Welcome back friends! 

Who wants some fresh, oven baked pumpkin bread to enjoy on one (or more) of these beautiful autumn mornings? Maybe at a table with some coffee or tea and a good book? 

I know I do, so let’s bake some!

PUMPKIN BREAD
  • 2 cups of all-purpose flour
  • 1⁄2 teaspoon of baking powder
  • 1 teaspoon of baking soda
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cloves
  • 1 teaspoon of ground nutmeg
  • 1⁄2 teaspoon of salt
  • 3⁄4 cup of unsalted butter, softened
  • 2 cups of sugar
  • 2 large of eggs
  • 1 15-oz can of pumpkin puree
  • Powdered sugar (optional)
INSTRUCTIONS
  1. Set an oven rack to the middle position and pre-heat it to 325F. 
  2. Grease two 8 x 4-inch loaf pans with butter, then dust with flour.
  3. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, cloves, nutmeg and salt. Whisk until well combined, then set aside. 
  4. In a large bowl, beat the butter and sugar on medium speed until just blended. Add the eggs one at a time, beating well after each addition and continue to beat until very light and fluffy, then incorporate the pumpkin.
  5. Slowly add the flour mixture to the pumpkin mixture and mix on a low speed until well combined. 
  6. Divide the batter evenly into the two prepared pans, and bake for 65 – 75 minutes, or until a cake tester inserted into the center comes out clean. 
  7. Let the loaves cool in the pans for about 10 minutes, then turn out onto a wire rack to cool completely. 
  8. Place powdered sugar into a sifter and lightly dust the top of each loaf.
  9. Enjoy!

Homemade Halloween Cookies with Reese’s Pieces

Welcome back friends 

I have some chocolatey, peanut buttery halloween cookies for you!

You may have heard that you can make cookies with boxed cake mix and this recipe does just that, but with a boost of unsweetened cocoa powder and Reeses Pieces! They are delicious; rich and not too sweet. If you’re looking for something tasty to bake for yourself or someone(s) you love, please try these and enjoy!

HALLOWEEN COOKIES
  • 1 box of devil’s food chocolate cake mix
  • 1/4 cup of unsweetened cocoa powder
  • 3/4 cup of butter, softened
  • 2 eggs
  • 2 cups of Reeses Pieces candy
INSTRUCTIONS
  • Pre-heat the oven to 350F and line a baking sheet with parchment paper.
  • Open the cake mix and pour it into a large mixing bowl.
  • Measure 1/4 cup of unsweetened cocoa into the dry cake mix and stir gently to incorporate.
  • Add the softened butter and eggs into the dry ingredients and mix until a thick dough forms.
  • Divide the Reeses Pieces: stir one cup into the cookie dough and place the other cup into a separate small bowl.
  • Roll the dough into 1 to 1 1/2 inch balls, then dip the top of each dough ball into the small bowl of Reeses Pieces. Lightly press the Reeses Pieces on top a little more firmly into the dough if needed but don’t squash the dough ball and place it onto the baking sheet.
  • Place the baking sheet into the oven and bake for 10 to 12 minutes depending on the power of your oven.
  • Bring the cookies out of the oven and allow them to cool on a rack for about 5 minutes, then transfer the cookies to a cooling rack for another 5 to 10 minutes.
  • Enjoy!

Homemade Baked Pumpkin Doughnut Recipe

Welcome back friends!

Who wants some fresh, oven-baked, cinnamon and sugar coated pumpkin doughnuts to enjoy on one (or more) of these beautiful Autumn mornings? Maybe at a table with some coffee or tea and a good book?

I know I do, so let’s bake some!

PUMPKIN DOUGHNUTS
  • 2 cups of all purpose flour
  • 2 teaspoons of baking powder
  • 1 teaspoon of kosher salt
  • 2 teaspoons of pumpkin pie spice
  • 1 15 oz can of pumpkin puree
  • 3 large eggs
  • 1 1/2 cups of sugar
  • 4 tablespoons of unsalted butter
  • 1 teaspoon of vanilla extract
  • 1/3 cup of vegetable oil
TOPPING
  • 3/4 cup of sugar
  • 2 teaspoons of ground cinnamon
  • 3 tablespoons of unsalted butter, melted
INSTRUCTIONS
  1. Pre-heat the oven to 350F.
  2. Whisk the flour, baking powder, salt, and pumpkin pie spice together in a medium bowl.
  3. Beat the pumpkin puree, eggs, sugar, butter, vanilla and vegetable oil together in a large bowl.
  4. Slowly add the flour mixture to the pumpkin mixture and beat until well combined.
  5. Fill 3, six cup nonstick doughnut pans with batter so each mold is almost full, then smooth the tops with a small spoon.
  6. Bake the doughnuts for about 15 minutes or until a toothpick comes out clean, then remove them from the oven and invert them onto a cooling rack.
  7. While the doughnuts are baking and/or cooling, stir the sugar and cinnamon together in a shallow bowl and melt the topping butter in another bowl.
  8. Once the doughnuts have cooled to a comfortable handling temperature, brush both sides of each one with butter and then dip each side in the cinnamon and sugar to coat.
  9. Enjoy!

Family Friendly Autumnal Activity Ideas

Welcome back Autumn! Every year I look forward to the Autumn and the warmth it generates inside my home and soul. Where I live, September and October are still rather warm on some days, and turn wet and cold as the months progress toward Winter.  I cannot get enough of the rain this time of year. The cold, wet weather begins to take over outside, driving us all inside to be together and warm. There’s nothing like cuddling up with people you love, reading a good book, watching a movie or playing a video game while the weather misbehaves outside.

I intend to spend a lot of time with my family this year and came up with some family friendly ideas I’d like to experience with Zoey! Follow along and try some of these activities for yourself, this is a time we should all enjoy!

We intend to:

  • Bake bread.
  • Bake cookies for family and/or friends.
  • Collect acorns and make art.
  • Collect leaves and make art.
  • Collect rocks and make art.
  • Make nature pressings or rubbings.
  • Donate to a food bank.
  • Go on a hayride.
  • Go puddling in the rain.
  • Have an indoor picnic on a stormy day.
  • Make a bird feeder.
  • Make Halloween decorations.
  • Go trick or treating!
  • Make fresh tortillas.
  • Make homemade play dough.
  • Make stovetop popcorn.
  • Pick apples.
  • Bake apple pie.
  • Drink apple cider.
  • Make caramel apples.
  • Pick out pumpkins at a pumpkin patch.
  • Give pumpkins a bath.
  • Carve, decorate and/or paint pumpkins.
  • Bake pumpkin bread. 
  • Roast pumpkin seeds.
  • Roast s’mores.

Horizon: Forbidden West – Bag Upgrades

If there’s one thing I do when I play a game (besides trying to relax and enjoy myself), it’s look up information. I get curious or stuck, and I find myself turning to the internet for answers. There are a lot of good guides out there that are super helpful, but what I don’t see are an abundance of simple and clean visual guides that lay out all the information in one place.

I’ve finished playing Horizon: Forbidden West and I have to say that Aloy has to be one of my favorite female protagonists in video games. She’s so clever, resilient, and that hair is a work of art! Since Horizon: Zero Dawn, I have been fascinated with this world Guerrilla has created and cannot wait for more!

I’ve created upgrade guides for all of Aloy’s baggage! These visual or infographic guides are separated into ammunition holster and quivers, ammunition satchels, and resource pouches. Each bag details what is needed to level it up, and what statistics leveling it up will increase!

Please let me know if you would like me to work on a guide for the other collectibles within Horizon: Forbidden West or if there are any games you would like to see visual information or guides for in the future! I love helping people, discussing games and organizing information!