Monday, August 29, 2011


TGF: I am here with Geblin Mekkatorque the leader of the gnomes. High Tinker, How does a gnome who aspires the lead become the High Tinker?

High Tinker: Most gnomes do not aspire to lead. The High Tinker is the gnome that scored the highest.

TGF: Scored the highest?

High Tinker: The gnome that is the High Tinker is the gnome who is the smartest at the time. I’ll be High Tinker until someone else is smarter. The smartest of the lot should always be in charge.

TGF: High Tinker, can you tell us what your favorite dish is?

High Tinker: This version of Ratatouille is a personal favorite of mine.

After the evacuation of our home, the gnomes that had survived had to scavenge for sustenance. It was a sad time for gnomes and this dish made of harvested native vegetables was the first cooked meal we had eaten in several days.

The aroma of it cooking reached far across Dun Morogh where hungry and disheveled gnomes followed the scent home. This is the dish that brought the Dwarves to us in our time if need. They approached the huddled masses of gnomes and offered asylum in Ironforge. This recipe represents a new beginning for the gnomes.

TGF: The gnomes have certainly triumphed in the face of adversity. I am going to end the interview here & let the recipe speak for itself.

You will need:

1 tablespoon (15 ml) olive oil
5 cloves garlic, minced (1 teaspoon dried) (5 g)
1 onion, chopped
2 cups peeled and diced eggplant
2 cups chopped zucchini
2 cups chopped squash
1 cup sliced carrots
1 green bell pepper, chopped
1 (14.5 ounce) can diced tomatoes (I used 2 fresh tomatoes)
1 tablespoon dried basil
1 tablespoon dried parsley
1/2 teaspoon salt
1/8 teaspoon black pepper
1 (8 ounce) package frozen cheese ravioli
1 cup shredded mozzarella cheese

Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.

Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes.

Cook the frozen ravioli as directed on the package; drain.

Stir in the zucchini, squash, carrots, bell pepper, tomatoes, basil, parsley, salt, and black pepper. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.

Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli.

 Cover with the cheese.

Bake in the preheated oven 350 degrees F (175 degrees C) until the casserole is bubbling and the cheese is melted, about 20 minutes.



  1. Mmm veggies!!! Looks delish and cheesy! Love your enameled (?) cookware!

  2. Thank you! Would it date me if I said my mom bought me the cookware with S&H greenstamps?

  3. Mmmm.. Food*

    Think you got the High Tinker image just right!

    - Jamin

  4. Thanks Jamin, I took several screen shots and that one I liked the best.

  5. I am SOOOO gonna make this!!! I love eggplant but hate cooked carrots and bell peppers. But I think it will be okay to leave out. It looks fabulous!!!!

  6. I think you could omit or add any kind of vegetable for this. Good luck and let me know how it comes out.

  7. ok... eating it now.... FABULOUS!!! This is one I will make again and again. I hated vegetables when I was younger but somehow, now I love them... except for bell peppers and cooked carrots. Bell peppers are often very bitter to me... even fresh. And cooked carrots get so mushy. I love fresh carrots.

  8. I'm so glad. It makes me giddy when real people make my recipes and like them. The ravioli was awesome in this, so much better then over noodles.


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