Elite Food Shop

Elite Food Shop Easy,Fresh and Affordable...We always Provide the best Foods!

Ingredients2 large chicken breasts (cut into thin strips)2 tbsp plain yogurt1 tbsp fresh lemon juice1/2 tsp ginger-garli...
01/02/2022

Ingredients
2 large chicken breasts (cut into thin strips)
2 tbsp plain yogurt
1 tbsp fresh lemon juice
1/2 tsp ginger-garlic paste
1/2 tsp red chili powder

INGREDIENTS1/ 2 cup olive oil, divided2 cloves garlic, minced1 yellow onion, diced1 (15-ounce) can crushed tomatoesKoshe...
06/29/2021

INGREDIENTS
1/ 2 cup olive oil, divided
2 cloves garlic, minced
1 yellow onion, diced
1 (15-ounce) can crushed tomatoes
Kosher salt, To Taste
Black peppercorns, freshly ground to taste
2 teaspoons thyme leaves, minced, plus whole leaves for garnish
2 medium zucchini, trimmed and slice into ⅙-inch rounds
2 yellow squash, trimmed and slice into ⅙-inch rounds
2 chinese eggplant, trimmed and slice into ⅙-inch rounds

METHOD
STEP 1
Preheat oven to 400°F. In skillet, heat ¼ cup of olive oil over medium heat. Add garlic and onion and cook until softened 8-10 minutes. Add tomatoes and simmer until thickened, 10 minutes. Season with salt and pepper, then remove from the heat and stir in thyme.

STEP 2
Arrange concentric circles of the vegetables, alternating between zucchini, yellow squash and eggplant until you’ve arranged 2 tight circles, shingling more to fill the center. (Reserve any extra slices for another use; they’re great to cook up in the morning for an omelette.)

STEP 3
Drizzle with remaining ¼ cup olive oil and season with salt and pepper. Bake until tender and golden, about 45 minutes. Garnish with thyme leaves and serve immediately

Ingredients28 ounces of crushed tomatoes2 tablespoons of fresh thyme leaves2 thinly sliced zucchini2 thinly sliced yello...
06/24/2021

Ingredients
28 ounces of crushed tomatoes
2 tablespoons of fresh thyme leaves
2 thinly sliced zucchini
2 thinly sliced yellow squashes
2 thinly sliced eggplant
2 thinly sliced tomatoes
2 seeded red bell peppers cut into 1” squares
1 peeled and thinly sliced red onion
Kosher salt and fresh cracked pepper to taste
chopped fresh parsley and shredded parmesan cheese for garnish
Instructions
Preheat the oven to 375°.
Pour the tomatoes to the bottom of a pan and season well with salt, pepper and 1 tablespoons of fresh thyme.
Next, alternately layer the vegetable slices around the outside of 12” cast iron skillet packing them in tight. Do the same to the inside of the skillet and then place zucchini and squash rose in the center. See the video for details
Season the top of the vegetables with salt and pepper, and 1 tablespoon of thyme and bake at 375° for 40 to 45 minutes or until crispy brown on top and cooked throughout.
Garnish with chopped parsley and shredded parmesan cheese

Ingredientsfor 8 servingsVEGGIES2 eggplants6 roma tomatoes2 yellow squashes2 zucchinisSAUCE2 tablespoons olive oil1 onio...
06/19/2021

Ingredients
for 8 servings

VEGGIES

2 eggplants
6 roma tomatoes
2 yellow squashes
2 zucchinis
SAUCE

2 tablespoons olive oil
1 onion, diced
4 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
salt, to taste
pepper, to taste
28 oz can of crushed tomatoes
2 tablespoons chopped fresh basil, from 8-10 leaves
HERB SEASONING

2 tablespoons chopped fresh basil, from 8-10 leaves
1 teaspoon garlic, minced
2 tablespoons Chopped fresh parsley
2 teaspoons fresh thyme
salt, to taste
pepper, to taste
4 tablespoons olive oil
Nutrition Info
View Info
Preparation
Preheat the oven for 375˚F (190˚C).
Slice the eggplant, tomatoes, squash, and zucchini into approximately ¹⁄₁₆-inch (1-mm) rounds, then set aside.
Make the sauce: Heat the olive oil in a 12-inch (30-cm) oven-safe pan over medium-high heat. Sauté the onion, garlic, and bell peppers until soft, about 10 minutes. Season with salt and pepper, then add the crushed tomatoes. Stir until the ingredients are fully incorporated. Remove from heat, then add the basil. Stir once more, then smooth the surface of the sauce with a spatula.
Arrange the sliced veggies in alternating patterns, (for example, eggplant, tomato, squash, zucchini) on top of the sauce from the outer edge to the middle of the pan. Season with salt and pepper.
Make the herb seasoning: In a small bowl, mix together the basil, garlic, parsley, thyme, salt, pepper, and olive oil. Spoon the herb seasoning over the vegetables.
Cover the pan with foil and bake for 40 minutes. Uncover, then bake for another 20 minutes, until the vegetables are softened.
Serve while hot as a main dish or side. The ratatouille is also excellent the next day--cover with foil and reheat in a 350˚F (180˚C) oven for 15 minutes, or simply microwave to desired temperature

Ingredients 28 ounces of crushed tomatoes. 2 tablespoons of fresh thyme leaves. 2 thinly sliced zucchini. 2 thinly slice...
06/15/2021

Ingredients 28 ounces of crushed tomatoes. 2 tablespoons of fresh thyme leaves. 2 thinly sliced zucchini. 2 thinly sliced yellow squashes. 2 thinly sliced eggplant. 2 thinly sliced tomatoes. 2 seeded red bell peppers cut into 1 squares. 1 peeled and thinly sliced red onion.....METHOD
STEP 1
Preheat oven to 400°F. In skillet, heat ¼ cup of olive oil over medium heat. Add garlic and onion and cook until softened 8-10 minutes. Add tomatoes and simmer until thickened, 10 minutes. Season with salt and pepper, then remove from the heat and stir in thyme.

STEP 2
Arrange concentric circles of the vegetables, alternating between zucchini, yellow squash and eggplant until you’ve arranged 2 tight circles, shingling more to fill the center. (Reserve any extra slices for another use; they’re great to cook up in the morning for an omelette.)

STEP 3
Drizzle with remaining ¼ cup olive oil and season with salt and pepper. Bake until tender and golden, about 45 minutes. Garnish with thyme leaves and serve immediately.

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2942 Fancher Drive
Dallas, TX
75247

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