Archive | December, 2011

I’m baaaaack!

17 Dec

Oops! I abandoned my blog for 3 months. I apologize to anyone who keeps up with it. I plan on blogging a lot more. I’m participating in a 52 week cooking challenge for the new year. Every week I’ll have to make a dish based off of the theme or ingredient of that week. January’s challenges are

January 2 – 8 – Eggs
January 9 – 15 – Chinese
January 16 – 22 – Soups
January 23 – 29 – Pan Frying

Exciting! One of the members of the challenge said, “If you are new to cooking, one of the best ways to learn is simply trying out new things (new methods of cooking, new ingredients, etc.). By doing this challenge you will learn a lot of new recipes and techniques.”. Great! That’s just what I need.

A big thank you and shout out to my secret Santa, Doug! He sent me presents that inspired me to blog. Some recipes, ingredients to make wheat bread and pizza dough, an apron, and a freaking cast iron skillet!



Thanks again, Doug!


Vegetable tian

17 Dec


I found a recipe for a tian on “For The Love of Cooking” by way of pinterest! I didn’t even know what a tian was! I just knew I wanted to make one. (By the way, a tian is a baked layered veggie dish.)

2 tbsp olive oil (divided)
1 large sweet yellow onion cut in half and sliced
2 cloves of garlic, minced
1-2 russet potatoes, unpeeled
1 zucchini
1 yellow squash
3 large Roma tomatoes
Sea salt, freshly cracked black pepper, to taste
Dried thyme, to taste
1/2 cup of grated Parmesan cheese


Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp of olive oil in a large skillet over medium heat. Once hot, add the onions and saute until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.


Slice the potatoes, zucchini, squash and tomatoes in 1/4 inch thick slices.


Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.


Cover the dish with tin foil and bake for 35 minutes, or until the potatoes are tender. Uncover and sprinkle the Parmesan cheese on top and bake for another 25-30 minutes or until browned. Enjoy.


Very simple and tasty recipe. My only complaint is that I wish it had a bit more seasoning. But that’s easily solved. I plan on making this again seasoning the veggies before they go into the oven. Maybe even using more seasoning. Any suggestions?