Easy Ratatouille in the Ninja Foodi AND I’m testing out something new, will it work?

Easy Ratatouille in the Ninja Foodi AND I’m testing out something new, will it work?

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hi there and welcome to the salted
pepper where we cook for real life using real food and we keep it real simple and
today we're gonna make a perfect vegetable ratatouille in the Ninja
foodie it's super easy it's really delicious and then we're also going to
try something out very new on camera you and I are gonna see if it works out
together so stay tuned for that but first what we're gonna do is I'm gonna
move some of these ingredients this is two and a quarter ounces of sliced black
olives in their juice they just come in a little can they're already sliced you
can get the whole ones and slice them up but I just get them already sliced and
the juice reserved the juice that's important and then we've got maybe a
couple cups of cherry tomatoes now as far as the ingredients go I'm not
actually doing a traditional ratatouille cuz I don't have any eggplant my
eggplant in the garden just did not produce any eggplant so I didn't pick
one up from the store cuz I wanted to show you how versatile cooking can be
and especially when you're cooking like a vegetable dish
so traditionally ratatouille has eggplants zucchini maybe some yellow
squash maybe not tomatoes some peppers you could use red peppers yellow peppers
orange peppers or green peppers onions that's another thing I ran out of onions
but I did have a shallot and I have some green onions so we're gonna improvise
with those and you can do the same thing so whatever vegetables you have in your
refrigerator but you need to use up this is a great dish to do it with so I also
have two garlic cloves that I've already roasted and the roasted garlic recipe is
in my video for spaghetti which I will link to up there that is definitely a
favorite amongst you guys for sure I get a lot of compliments on that recipe and
it is really good I enjoy it too so what we're gonna do is go ahead and just cut
up our vegetables and we're gonna put them into the ninja foodi into basket
okay cuz we're gonna roast them for about 30 minutes that's just gonna get a
little bit of color on them produce a little bit of flavor and then
we're gonna get them under pressure they go under pressure on low for three
minutes and they're done okay so size is important here in this
recipe and real quick before I get into that let's talk about picking out
zucchini or yellow squash these are very large they are actually not the best for
a lot of recipes they're a little bit too big and they can tend to be a little
bit tough it's like for a quick stir-fry I probably wouldn't use these I would
use a smaller zucchini about this size so you can see the difference this one
isn't too bad this one's pretty big here the squash but they're perfect for this
dish because we're gonna cut them into 2-inch cubes and they're gonna work out
perfectly they can handle the 30 minute of you know browning that we're gonna do
and three minutes of pressure cooking so these are perfect choice so if you have
any really large ones that you just left on the vine or you see them at the store
and you pick them up perfect recipe for them all right so I'm just gonna cut
these up pretty simply just take thee both ends off cut them in half cut them
in half again cuz remember we want to cut as much as we can with a flat
surface so I'm gonna cut those in half then I'm gonna go about two inches
don't have to be exact but you want nice big chunks in this so that they don't
just disintegrate during the pressure time then we're just gonna toss them in
here that's it two inches there we go that might be an inch and a half but
those are fine and then the tomatoes so the tomatoes are pretty ripe they look
pretty good but I also had a bunch of cherry
tomatoes and these are yellow cherry tomatoes and I have a couple of red ones
doesn't matter you can use for tomatoes or you can use a combination of cherry
tomatoes and regular Tomatoes and if you didn't have any fresh you could even use
can't if you like but you wouldn't want to put
them in at this point waiting to put those in until you're ready to
pressure-cook big chunks bell pepper this is a little baby pepper that I
found in the garden and unfortunately I have like three or four that were bigger
and they were looking great and something happened a bug got to them or
something and so I couldn't use them so ordinarily you would use a couple of
green red orange peppers whatever you prefer but I only have the one so I'm
gonna go ahead and cut that up you see I'm just kind of cutting around the
seeds just makes it a little bit easier you can use this little end piece as
well but I'm just making sure so I don't have to worry about taking all the seeds
out and we're gonna dump those into you can see I'm keeping all of the pieces
about the same size now because I don't have enough peppers that I would usually
put in this recipe I'm just gonna use some Anaheim peppers they're very mild
and I think they're gonna add a nice flavor again
these is totally up to you whatever you want to do I'm gonna just leave the
seeds in I'm not even gonna worry about it I'm just gonna cut them up just like
that throw them in there the onion now I didn't have an onion I ran out of onions
I've been doing a lot of recipe testing and I didn't want to drive 20 minutes to
the store so I'm improvising which I always encourage you guys to do so I
have a shallot and a couple of green onions and I'm just gonna chop those up
we're gonna give the same sort of flavor but you could use a red onion you can
use a yellow I'm in a white Vidalia Onion anything that you have that you
want to use up I'm just gonna take the paper off the
shallot here and then I'm also gonna chunk that up probably put it into fours
now ideally I would have a little more onion but you know we work with what we
have might be easier if I take this end off too all right toss them in this squash kind
of same way as I did the zucchini I love dishes like this because it's
just really just toss it all in and and get to cook it's amazing to how the
flavors of these vegetables come together and I was shocked it was the
first time I had made ratatouille the other day I had a bunch of vegetables
I'm like you know what Jeff let's make ratatouille I've never made
it I was shocked at how good it was I mean it had a lot of nice flavor
so I thought you know I'm gonna share it with you guys and now to cut up the
cherry tomatoes which I just chopped off the stem I've already washed these and I
just cut them right in half some of my cherry tomatoes have a little
slit in them that comes when you're growing tomatoes if they go periods of
time without water and then they get a lot of water and we've had some really
hot weather and then some downpours and I think that's what happened to them and
I just cut those pieces off okay there we go so no need to preheat the ninja
foodie for this recipe but if you wanted to you could so if you wanted to cut up
all the vegetables and have the ninja foodie preheating on broil you could
certainly do that and then just decrease your time to somewhere between 20 and 25
minutes but it is no big deal if you just put it down for 30 minutes and
don't preheat that's no problem now let's add in just a little bit of
seasoning and that's just gonna be salt and pepper you're gonna put in 1
teaspoon of salt this is fine grind sea salt I'm just gonna kind of sprinkle it
around we're gonna toss these vegetables half way through so the salt will get
tossed around as well and then we want 1/2 of a teaspoon of pepper now if you
wanted to do more you certainly can if you wanted to add of other ingredients
you certainly could but I find roasting the vegetables with salt and pepper and
a little spritz of olive oil that's probably five little sprays and if you
guys um need a spritzer this one is really good by EVO it comes to in a pack
and I use one for like you know a canola oil or vegetable oil and then one for
olive oil and I've really been happy with them they don't clog so far so good
I've had it I guess about a month or so so I'm pretty happy with that all right
so we're gonna close the lid here and go to the broil now broil is only one
temperature and it gets up to about 425 degrees so it is the hottest setting on
the ninja footy so when you want to have a really hot pot even if you're gonna
bake at a lower temperature you can certainly start off to preheat on broil
broiled gets up for 25 like all right so we're gonna go 30 minutes
though and I'm gonna flip at the 15-minute mark all right so there we go
so we're good to go they'll cook for 15 minutes then we'll flip and we'll get
them you know flipped around and another 15 minutes and then we'll get them under
pressure all right so we've been broiling for just about 15 minutes now
I'm gonna open this pot up and we're gonna give everything a little bit of a
toss and then we're gonna spritz again with a little more of the olive oil not
getting too much browning but that's okay you can see they tomatoes are
starting to reduce that's what we want so I'm just gonna kind of bring
everything that was at the bottom up you don't have to worry like if you switch
the tomatoes and that's fine at the end of this they really reduce down quite a
bit all right looks really good let's just give a little spritz just
maybe two or three little spritzes and then we will go back under for 15 more
minutes then we'll get it under pressure now remember that trial thing we're
gonna do so I have pasta that I started to soak now this is two ounces of pasta
I'm only gonna make one portion because I'm not sure if it's gonna work out so
this is campanelle pasta which they look like little trumpets to me they're
really cute so I'm soaking them in water to find out
can we pressure cook this on low for three minutes above the ratatouille in a
pan this is a 2 inch by 6 inch fat daddio pan can I do it on low in 3
minutes and have a pasta to go with my ratatouille I don't know let's find out all right so we finished the second 15
minutes and hopefully we've got a little char on the vegetables now oh my
goodness yes we do that is beautiful so this is what we want to see we want
to see this nice browning on the vegetables that gives so much flavor so
I can't find my pampered chef red mitts and I can't
why do know where my my Mickey Mouse gloves are they're in the wash so anyway
I'm gonna improvise with these I don't really recommend it my mom makes them
you know I love them but I would not recommend using them too much for the
ninja food these pans are hot all right so all the stuff that's in the bottom is
fine the only thing I'm gonna do is dump in the olives with the liquid because
guess what this is our only liquid we're not putting any kind of water or stock
or anything and I know that sounds crazy but these vegetables are gonna give off
water we're gonna be fine it's gonna come to pressure but there are some
Tomatoes on the bottom here that have stuck and I don't want that to stay or
we might get that water notice so while the pot is hot I'm just gonna pour that
in use something that's nonstick I'm just gonna use these tongs since I was
using them earlier and I'm just gonna go along the bottom and remove those little
pieces of tomato and the little seeds that have stuck and that's good all
right that looks great so if for some reason you do get the water notice any
time you're cooking anything and you think oh my gosh
I've got enough water in there why am I getting the water notice it's probably
because something is stuck to the bottom of the pot this can happen especially
when you're cooking starchy foods like I've done some potatoes and just because
I had the russets down and russets are very starchy some of the starch came out
got to the bottom of the pot it stuck ninja foodie says oh I don't have enough
water I'm burning and produces that water notice so it's not always that you
need more water sometime or liquid sometimes it's that something stuck to
the bottom all right so I'm gonna go ahead and just dump these vegetables
right into the pot you get the rest out here these tomatoes
have like blistered really nicely oh this is gonna be delicious let me get
this all out and then I want to make sure I get these onions since I kind of
skimp the recipe with onions I want to make sure I get every little bit of that
in there then we're going to put in just another couple of little seasonings now
I'm using fresh herbs well actually I'm using a combination of fresh and dried
herbs you can use all dried if you'd like I don't recommend using fresh basil
in this so if you wanted to use all fresh I really do recommend using dried
basil in this dish because the Basil's not gonna hold up too well under
pressure basil can be a little finicky sometimes now if you wanted to garnish
with fresh basil that would be perfect but to put into the pressure cooker I
would definitely use dried basil so what I'm gonna do is just put a half of a
teaspoon in I'm just gonna sprinkle that around we've already got our salt and
pepper in there we are gonna add a little bit of this vegetable base now
you could use a different kind you could use anything better than bullion has
some you could use a chicken base if you prefer but I'm gonna keep it with
vegetable just vegetables so I'm gonna put in 1/2 of a teaspoon that's good the
vegetable base for minors is fantastic I really recommend it and I'm gonna put
just a pinch of red pepper flakes totally optional the last time I made
the recipe I think I did about a quarter of a teaspoon that was a bit much so I'm
just gonna put in just a pinch so probably about an eighth of a teaspoon and then of course you know garlic we
have to have garlic I chose to put in roasted garlic I like roasted garlic it
gives a great flavor with the vegetables but you could put in minced garlic if
you'd like if you want it to be a little more pungent or you could just peel the
cloves smash them and throw them in that would be fine too but I've roasted mine
and I'm just gonna squeeze these out here now sometimes they squeeze out
really nice these are on the smaller side of bulbs of garlic so they're not
at squeezing out quite as nicely as a nice large bulb does I just squeeze them
does it matter if they mush up or anything you don't have to have them
whole because they're gonna combine with the vegetables anyway and some of them
don't even have I like when I cut the top off I didn't cut the top off some of
the cloves that's fine it's they still are perfectly cooked all right next one
night we could actually add in two three four or five bulbs of garlic that
doesn't matter but two will be sufficient make sure I get every last little bit
out okay perfect now I do those three four at a time in the ninja foodie and
real quick I'll just recap how you roast garlic just so you don't have to check
out the spaghetti recipe cut off the tops of the garlic bulbs put them in a
foil packet so you could do one two three four five
just drizzle with a little bit of olive oil put it in the ninja foodie on the
rack the foil closed up on the rack low position 325 for thirty five minutes
perfectly roasted garlic set it and forget it I love that all right now I
have a little oregano this is fresh from the garden now you could use dried
oregano if you're gonna use dried I probably keep it at about a quarter of a
teaspoon maybe a half of a teaspoon at the most and I'm just gonna put that in
I'm just simply going along the stem and just taking these little pieces off I
don't want the stems in this oftentimes when I'm cooking with fresh herbs I'll
just throw in the stems but for this I really want them to be off so I'm just
gonna peel them off I'm gonna save just a little bit for
garnish and then what I have here is just English time you could use lemon
thyme if you wanted or whatever kind of time you could use dried thyme as well
I'm gonna put in about three to four sprigs of the time and I'm doing the
same thing so taking one sprig holding it here and just running my fingers and
you'll get them all off thyme and oregano are some of the easiest fresh
herbs to deal with when you want to put it in your dishes they're easy to grow
too then I'm gonna save some of this for garnish as well so and it's a little
small stems get in there at all don't worry about it they're not gonna make
any difference it's the harder woody or ones you don't really want to bite into so three to four sprigs is plenty I'm
gonna use one more in there and then I will keep the rest for some garnish for
you on top all right now let's get to that experiment so we're gonna put these
vegetables under pressure low pressure for three minutes let's see if we can
cook some pasta at the same time I have not tried this guy so we're gonna learn
together whether this works or not I'm gonna put the rack in and kind of just
nestle it down in there so it's touching the bottom so we have enough clearance
for our pan now you will need a two inch pan for this three in Japan would be too
high so definitely a two inch pan and in here I have one tablespoon of butter one
garlic clove we're trying something new I don't know it might be great it might
not so I'm gonna take 1 cup of fresh water just tap water and these of course
have been soaking so that it's the campanelle pasta which I think are
really cute design and they have been soaking the entire time that we've been
cooking this so and a little bit before this they're probably about 45 minutes
with the prep and then the broiling of the vegetables so I'm gonna take these
out now I don't know why I'm not using the starch water I mean I could I guess
but I think for this experiment I want to try it with fresh water because I
don't want them to stick together too much and we're gonna see if we can cook
this in three minutes so this is fun right I like experimenting I do it all
the time this is the first time I'm doing it on camera and I think it's kind
of fun all right so we're gonna put the pressure lid on and even though you see
this is raised up just a little bit it's not gonna create a problem but what I
recommend is that you make sure that your pants are to the front rather than
towards the back where the pressure release valves are it just helps make
sure that everything goes under pressure and releases correctly I also recommend
every single time you pressure cook take your fingers and go around and make sure
that the ring is pushed down all the way they do
migrate up a little bit and that is the number one reason for problems going
under pressure is that silicone ring is not in place and you will know it pretty
quickly because you'll start to see steam coming out the sides and then is
the first thing you want to check but it's better to prevent than to have to
fix it afterwards because you have to do an immediate release let it cool down
you know then fix the ring and start over so we want to try to prevent it so
just run your fingers around make sure it's seated well in those groups make
sure the black valve is to the seal now turn the ninja foody on and we'll go to
pressure we're gonna go to low it's gonna be
three minutes and we hit start and there we go
we will do an immediate release after the time is up and then we'll play find
out if that pasta cooked and get to eatin some ratatouille all right so the
three minutes of low pressure just ended and we're gonna do an immediate release all right so the red button has
depressed that means that we can open up the lid to do that away from you so the
steam doesn't come towards your face and I'm kind of excited I think that pasta
might have actually cooked all right now there's a lot of water in it so that's
interesting so I would definitely decrease the amount of water it is
cooked in fact I think it's overcooked so that's really interesting so maybe I
would soak it on just a little less time all right so use it these are not the
right thing guys don't try this at home okay so I'm gonna set that over there
remove the rock now ratatouille is usually served warm room temperature or
cold but not necessarily piping hot so we're gonna give it just a few minutes
to kind of settle down a little bit I'm just gonna turn this around flip this
flip the vegetables around it smells amazing it looks perfect you can see
that it the large vegetables still kept their shape
so it doesn't look like just small little pieces of color on your plate
you're actually gonna look like you're eating something so while this just
cools down just a little bit I'm gonna go ahead and get the pasta strained on
the plate put some vegetables on we'll give it a taste and we'll see how it all
turned out all right so the pasta is just draining back in that fat daddio
pan and the route of two E's cooled down a little bit so I'm gonna give it a
taste now you can serve the ratatouille over pasta like I'm gonna do but
traditionally it's a side dish the other night I made it with some pork chops
that I grilled right on the top on the rack and it was a really nice dinner so
this is a very healthy meal for you to put together and it really is quick in
the ninja foodie I'm real happy with my ninja fruity I think you guys know that
all right so let's put some of this pasta on the plate and I'm gonna taste
it first okay let's see if did the butter do anything I didn't salt it I
probably should have done that and I have one clove of smashed garlic in
there so let's see did it impart any flavor a little bit not much a little
bit though now those are a little overcooked for me but they're certainly
passable like they're not total mush they still have a little bit of bite but
they're just a little past al dente so maybe a little less soaking time but
this is a great trick now so if you have something that's gonna be on low
pressure and for a less time then pasta takes you can pre soak in a little bit
and it cooks quicker who knew okay so let's get some of this out here mmm it looks good I love fresh
vegetables all right make sure I have let me get some of the onion there and a
pepper oh and you know what I wanted to see if I could find is it one of those
like hotter pepper well they're not hot but the mild peppers so let's see what
that is like okay great now what I'm gonna do is just turn them into foodie
off it doesn't need to stay on they keep warm
I'm gonna put a little Parmesan cheese on mine and that's not traditional
either but I'm not a traditional person so I'm gonna put a little Parmesan
cheese and have a great little lunch you could put fresh black cracked pepper
you could put you know anything on it that you'd like
all right let's dig it I'm gonna try that pepper with a piece of pasta hmm Wow I mean for for pressure cooking
vegetables these are amazing and it's because we did the boil first I mean
this one still has like like it's not mushy at all all right let's try this
zucchini it looks great mmm Wow a little tomato a little bit more of the pasta
with the tomato this is delicious guys I am so excited about this and especially
that we can make pasta right on top well perfect mm if you have never had a ratatouille
before it is surprisingly delicious the flavors of these vegetables are
outstanding I just love everything about it I can't say enough good things about
it it's so simple very basic again you know customize it however you like but
the flavors are amazing I really like the black olives in there too
they add just another layer of flavor well let me get that onion let's see
what that tastes like hmm you know I think I like those green
onions better and that's a great way to use up the white part that you don't you
know always use in dishes so if you have the white part left over don't throw
them away chop them up mix them ratatouille