Vero's Kitchen

Pasta with leeks and smoked salmon

This is what dinner looks like when I have no more than 10 minutes to devote to it. It's both healthy, inexpensive and easy. And did I mention it's fast to make?

 

What you need (for 4 persons):

- Dried or fresh pasta. I like the Barilla or De Secco brands
- One small pack of smoked salmon (about 6-8 slices)
- 2 leeks
- 1 tablespoon of creme fraiche or heavy cream
- salt and pepper to taste

Approximate total cost: $8

How to make this:

- Boil a big pot of water with about one tablespoon of salt. When the water boils, add the pasta and cook according to time indicated on package.
- Meanwhile, wash the leeks, drain and cut them into about 1/2' pieces.
- Put the leeks in a microwave-safe bowl, add a tablespoon of water, cover with plastic wrap and cooke in the microwave for 3 minutes.
- Cut the smoked salmon slices into about 1/2' chunks
- Drain the cooked pasta, return them the pot, add the leeks, salmon, creme fraiche and mix it all. Add salt and pepper to taste. You may not need much salt because the salmon is already very salty.

Enjoy immediately.

The authentic Ratatouille recipe, direct from Provence

Ratatouille is one of the most versatile vegetable dishes around. Make it in large quantities so you have left over. It gets better every time you reheat it. You can eat it as a side to meat or fish the first day. The next day you can use the left over as a great pasta sauce. It's also delicious over plain rice.

As lots of healthy foods, it comes to us from the south of France. While I can make a pretty good ratatouille, my husband, a native from Marseille, is really the expert (he'll tell you that people from the north like me don't stand a chance at making the real thing). This is his recipe below. 

What you need (for 6-8 people)

- 2-3 tsp olive oil
- 5 garlic cloves, peeled but kept whole
- 1 large eggplan, cut into 1' cubes
- 1 red and or green bell pepper, cut into 2'x1/3' strips
- 4 zucchini, cut into 1/4' slices
- 8 roma tomatoes (alternatively you can use canned tomatoes), cut into 4 pieces each
- salt and freshly ground pepper

How to make this ratatouille

The first time you make this, you'll want to cut all the veggies first to not be rushed, but as you get familiar with the recipe you can actually cut the veggies as you add them to save time.

In a large pot (ideally a Le Creuset cast iron), heat the olive oil. Add the garlic and cook for 1 minute, stirring to coat with the oil. Add the eggplant, stir and cook for 1 minute. Add the bell peppers, stir and cook for another 3-5 minutes with the lid on, stirring about every minute.

Now add the zucchini and tomatoes, salt and pepper to taste. Cover with the lid and cook for about 30 minutes, stirring occasionally.

That's it. You can serve immediately, or prepare it in advance and reheat before serving.