Recipe(tried): Home Laboratory of Healthy Food - Perfect White Rice, Ratatouille, Pasta with Currants, Olives and Pine Nuts

HOME LABORATORY OF HEALTHY FOOD

Today I am planning to go to the supermarket in search of some special ingredients, needed for certain dishes that I am decided to include in my repertoire. The secret to increased versatility in cooking is a healthy curiosity for new dishes and a decided inclination to pursue whatever dish might tempt your palate. I never give up, no matter in what phase of my life I encounter a problem. For tonight I will cook simple nourishing food also good for my health. As for the new dishes, I will share the recipes when I am convinced that they are more than acceptable.

I am planning on preparing Perfect White Rice, Ratatouille (rot-a-too-ee) and a Pasta Salad with Currants, Olives and Pine Nuts. Buen Provecho!

PERFECT WHITE RICE

1 cup long grain rice
1 1/4 cup water
1 tb olive oil,
1 tsp salt or to taste.

In a heavy caldero (skillet with cover might be used) heat the water with the oil and salt. The measures should be exact for perfect white rice. After the water is boiling, add the rice and cook uncovered in medium until the surface forms craters and it is almost dry. Then, move the rice from down to up, cover and lower the heat to med-low. Cook for exactly 18 minutes without uncovering or moving the rice. After the 18 minutes, the rice is ready and can be served. This recipe can be doubled or tripled, but keep the proportions.

RATATOUILLE
Serves 4

1 bell pepper (green), sliced as for fajitas
1 onion, sliced as for fajitas
1 garlic clove minced
1 tb olive oil or to taste (I usually use more in these Provencal dish)
1/2 small eggplant, sliced in 1/2-inch pieces
1 zucchini, sliced
1 tomato cut in wedges
1 tb chopped fresh basil
pinch of salt
pinch of pepper
3 tb chopped fresh parsley
Shredded Parmesan
Fresh basil for garnish (optional)

In a pot cook green pepper, onion and garlic in oil, stirring frequently. Add zucchini, tomato, basil, salt and pepper. Cover and cook for approximately 5 to 7 minutes or until vegetables are al dente (that is my personal preference, but others prefer the vegetables well cooked). Stir in parsley. To serve top the rice with the Ratatouille. Sprinkle with Parmesan and fresh basil.

PASTA WITH CURRANTS, OLIVES AND PINE NUTS
Serves 8

1 lb penne pasta or Rotini
1 garlic clove finely sliced
salt to taste
fresh parsley or cilantrillo (approximately 1/4 cup Chopped)
3 tb fresh lemon juice
1/4 cup Balsamic vinegar
1 tsp mild curry powder
1 tsp sugar or sugar substitute
pinch of ground cumin
pinch of ground pepper or my favorite, Tabasco to taste
1 cup olive oil
1 onion chopped
1/2 cup pimento stuffed green olives, chopped
1/2 cup currants or golden raisins (sultanas)
1/2 cup pine nuts
cherry tomatoes

Cook pasta according to package instructions. Drain and transfer to large bowl. Process the garlic, salt, parsley, lemon juice, balsamic vinegar, curry, sugar, cumin and pepper. Add the oil as for mayonnaise. Pour the dressing over the pasta. Add onion, olives, currants and pine nuts, season with pepper. Cover and refrigerate at least 2 hours until serving time. Garnish with the tomatoes and serve. This salad is delicious by itself or with meat, chicken or pork.