Hello my friends! I am so sorry that I have been so quiet for a couple of days!

I hope you had a lovely weekend. Mine was filled with only semi-successful friend-in-law visits, a little shopping, but best of all, hanging out with my fella.

As you probably know, I am hoping that Beeing Fancy can be about “being fancy” in all aspects of life: home, entertaining, cooking, wedding-planning, friends, and personal betterment! In accomplishing that lofty goal, I will dedicate these early days to covering all sorts of bases. Which, granted, might seem random and chaotic, but let’s go with “unorthodox” and “creative.” It’s all how you spin it. There’s a lil’ something for everyone here at Beeing Fancy.

Today I wanna share with you my recipe for Ratatouille.

Recently, (now more than perhaps ever before!) I have been struggling with work lunches. Despite the fact that I love to organize and plan, meal planning is NOT my forté. It’s not even my mini forté. I just suck at it. Basically, I usually try to double recipes so that I have enough for a few lunches too, but instead, I end up making an awkward amount of food and then eating it all as to not have to put it away at the end of the night. (Fun fact: putting leftovers away is one of my all-time LEAST favorite tasks. I’d rather clean the toilet any day of the week.)

MOOOOOOOVING right along, let’s talk about my Ratatouille with Quinoa recipe.

The good thing about this gem is that it makes a ton. Like a lot. So much that even I, with my ridiculous appetite and lack of will power couldn’t possibly eat all of it in one night.

It’s easy, quick and great for leftovers!

Ready set go. (Also, I promise, one day soon I will be sharing high-quality pictures with you. Not ones that are poorly lit and taken with a smartphone!)

“Ratatouille” with Quinoa 

3 small-medium eggplants

1 28 oz. crushed (or diced) tomatoes

3 small yellow squash

1 medium chopped sweet onion

2 cups uncooked quinoa prepared according to package directions

2 tablespoons olive oil

Quinoa for serving (this could also be white or brown rice, or even pasta, but someone *me* is trying to be a LITTLE healthier so quinoa it is.)

 

1. Slice eggplants roughly 1/2 thick and salt for about 30 minutes (this will remove the moisture and make things nice and easy).
2. Chop onion and sauté in about 2 tablespoons of extra-virgin olive oil. (I used garlic-infused oil because I’m fancy.)
3. Slice the yellow squash about 1 cm. thick and add to the onions. Allow to cook until squash is nearly transparent.
4. After 30 minutes, blot the pooled water off of the eggplant, dice, and add to the sautéing mixture. Allow to cook for about 5 more minutes.
5. Add in diced/crushed tomatoes and bring to slow boil. Add in preferred seasonings. (I used Italian Seasoning, Oregano and (weirdly) Rosemary. You really can’t go wrong here.)
6. Prepare quinoa according to package directions.
7. Plate up your quinoa, and top with a hearty serving of your ratatouille!

 

Don’t forget your chef juice!!!

I hope you have a great night, I’ll talk to y’all tomorrow!!!

xoxo

Bee