First Video on AmberEats

http://www.youtube.com/watch?v=GS0ToOJ-__E

Hey! Here is my very first cooking tutorial ever! I plan on making them once a week, and have many ideas in my head. I hope you enjoy my recipe and video!

Amber!

Smokey Ratatouille

This is my take on ratatouille. I start out with a simple, yet powerful base sauce.

Base Sauce:

1 package of grape tomatoes

1 small jar of pimentos

2 or 3 cloves of roasted garlic

1 tsp SMOKED salt

2 tbs herb de provence

1 tsp nutmeg

1 tsp cracked black pepper

Of course when it comes to seasoning, there is no perfect combination. This is what I use, but feel free to adjust seasonings to your preference!

Turning your burner to medium heat, saute` your grape tomatoes (sliced in half) diced pimentos and roasted garlic in extra virgin olive oil. When suace begins to bubble, add your seasonings, and smash and stir until you get this nice, thick creamy consistency.

Turn stove off, and place sauce on a burner that is not on. (This way, you don't burn or over cook your sauce since your burner will still be hot when you turn your stove off!)

You're now ready to slice your veggies! You will need to slice the following:

1 yellow squash

1 large or 2 small zucchini

1/8 cup minced red onion

1/2 large or 1 young or Japanese eggplant (add lemon juice in a bowl with sliced eggplant to slow down oxidation process)

2 or 3 baby bella mushrooms

1/2 tomato (use whatever type you like)

You're going to want to salt your squash and zucchini. This will draw out moisture. Since you will be adding fresh tomato to your dish, you don't want extra moisture. This way, your ratatouille stays nice and moist, but your veggies stay crisp, and the squash will soak up that tomato juice.

Top off with fresh oregano and minced roasted garlic, olive oil, black pepper and salt.

LET MARINATE OVERNIGHT FOR BEST RESULT!!

Cook at 375 degrees F or 190.5 C

Enjoy!!!!

Easy Fig & Lemon Trifle

This is a simple recipe I came up with recently. It is quick, delicate and light. For something so simple, this easy, low fat dessert consists of high notes of lemon, light vanilla, different textures and ends with the fig's deep, delicate taste. This dessert is simple, yet sophisticated.

Serves two

Ingredients:

1 small package sugar free-fat free JELLO vanilla instant pudding

1 kalamata fig (sliced into small pieces)

2 packages of NABISCO 100 calorie pack short bread cookies

Whipped topping

1/8 cup mascapone cheese

Candied lemon peel

Layer your miniature trifle cup with pudding, cookie crumbs, pudding, rim one layer with fig pieces, pudding, whipped topping and candied lemon. Mint garnish is optional.

For whipped topping: Make sure mascapone is set at room temperature. Gently fold in your choice of store bought, or homemade whipped topping. 1:1 ration. This will give you a lightly sweet, velvety textured whipped cream, which will make this easy dessert taste and feel luxurious. Enjoy!!

Amber

Welcome to Amber Eats

I'm pleased to welcome you to my blog spot. I will be posting my recipes for you to enjoy and try out yourself.

I believe cooking serves much more importance other than feeding people. It's a form of bonding, creating memories, remembering good times, feeding your soul and a form of expression.

My goal is to share my passion with you. See you soon! <3

Amber~