Shakshuka with Feta Cheese 

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I love a dish that uses pantry ingredients, and Shakshuka is a great breakfast dish that does so. It serves 4-6 people, and with hot naan and hot tea, this was so good!  You can bake this in the oven, or just keep it covered on low heat on the stove once you’ve added the eggs.

Ingredients

3 Tbsp. olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and diced
3 garlic cloves, thinly sliced or 1 tsp garlic powder
1 tsp ground cumin
1 tsp sweet or smoked paprika
⅛ tsp ground cayenne, or to taste
1 large can diced tomatoes, with juices
1 smaller can Ro-tel tomatoes
1/2 tsp sugar
1 tsp butter or bacon drippings
1 tsp kosher salt, to taste
¼ tsp black pepper, to taste
5 ounces feta, crumbled (about 1 1/4 cups) Fresh Mozzarella, cubed is good, too.
4-6 large eggs

Chopped cilantro, for serving  (use more than shown in the photo – I was almost out!)
Hot sauce, for serving

Heat oil in a large skillet over medium-low. Add onion and bell pepper. Cook gently until very soft, about 20 minutes, stirring from time to time.

Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute.

Heat oven to 375 degrees, if baking.

Pour in tomatoes and season with 1 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Taste and add more salt and pepper if needed.

Stir in crumbled feta. Using a larger spoon, create one little “crater” for each egg, and gently crack the eggs into them. Season eggs with a little more salt and pepper.

If baking: transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Check the whites to be sure they are cooked. (Unless you like uncooked egg whites, but ugh – not me!) IF you really like your yolks cooked, let it cook a little longer.

If cooking on stove, cover and reduce heat to very low.  Watch for whites to fully cook.

Sprinkle with cilantro and serve with hot sauce and warm naan, pita bread or whole wheat tortillas.

Cream of Spinach Soup

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Recipe from Elise Bauer, with a few tweaks. This soup is super easy, really delicious and so satisfying on a cold winter’s night.  Comes together in about 40 minutes.

INGREDIENTS
1 chopped onion (About 1 1/2 cups)
2 Tbsp butter
1 1/2 lbs Yukon gold potatoes, quartered
3 cups chicken broth
4-5 cups chopped fresh spinach
1 1/2 cups half and half
1 tsp kosher salt
1/4 tsp freshly-ground black pepper
3/4 cup sour cream
pinch of ground allspice

In a medium-sized saucepan, sauté onion in butter for 5-6 minutes, until translucent.  Add potatoes, chicken broth, salt and pepper and cook 20 minutes, until potatoes are soft  Add spinach and cook 2-3 more minutes. Buzz all in a food processor or blender until quite smooth.  (Don’t need to completely obliterate the spinach.)

Put back in pan, and whisk in half and half, then sour cream and allspice.  Bring heat back up to just a simmer.

Serve with home-made croutons: cut bread in 1″ cubes and toss in olive oil, sprinkle with kosher salt and pepper on a small sheet pan.  Bake in a 300 degree oven for 30 minutes or more, until bread is golden and crisp.  I used a small baguette, but really any hearty bread will do.

Fast and good!

Good Morning Muffins/Breakfast Bars

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berries-and-bananas
Beautiful image by Jason Leung – Unsplash

Our local realtor sent another postcard with a wonderful recipe and I can see this becoming a staple in our kitchen. It’s listed as a muffin, but is more dense and chewy – more like a breakfast bar.

Ingredients:

1 cup mashed ripe bananas
1 egg
1/4 cup milk
1/3 cup maple syrup
1/4 cup melted butter
1 tsp vanilla
1 1/2 cup oats, ground finely
1 1/2 cups oats, old fashioned whole
1/2 tsp salt
1 tsp cinnamon
1 1/2 cup wild blueberries (or mix of strawberries and blueberries)

Preheat oven to 350. Mix all but the berries well. Then gently fold in the berries, saving a few for topping. Fill 12 muffin cups right to the top. (These muffins have no leavening agent, so they won’t rise.)  Top with remaining berries.

Bake for 30 minutes. Enjoy!

Vegan Parmesan

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Even if you aren’t vegan, you’ll flip over this vegan parmesan recipe from Minimalist Baker.  It’s  so delicious I can’t stay away from it – I’ve literally been stealing spoonsful from the container!  It’s super easy to make and keeps for a couple of weeks, if it lasts that long.

3/4 raw cashews
3 Tbsp nutritional yeast (I used Bragg’s Nutritional Yeast.)
1/4 tsp garlic powder
3/4 tsp kosher salt

Buzz all in a food processor until mixture is in small crumbles. Be careful not to overprocess, or you’ll end up with cashew butter.

This is wonderful in all the places you might use Parmesan, but is also tasty on top of any veggies.  Enjoy!

Brodo with Chicken and Spinach

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brodo-3Another great recipe from Johanne Killeen in the Slow Food Fast recipes in the WSJ – with some changes.  Brodo is a simple soup that comes together fast and is incredibly satisfying.  It’s also quite flexible and can use different pastas and different greens

It’s been ridiculously cold and windy here!  We needed something to warm us up – and this sure fit the bill.  This makes enough for two people, roughly.

Ingredients:

kosher salt and freshly ground black pepper
4 cups rich chicken stock
2 eggs
1 cup chopped cooked chicken, optional
2 cups chopped fresh spinach or thinly sliced kale
1/3 lb capellini, spaghetti or linguine
fresh grated Romano or Parmesan cheese

Bring a pot of salted water to boil and add the pasta. Cook until al dente and drain water. Keep warm.

At the same time, add the chicken stock to another pot and bring to the boil, then reduce heat and gently drop eggs in to poach. After 3 minutes or so, scoop eggs out onto a plate.

Add spinach to chicken stock and cook for a few moments. (You may need to cook a little longer with Kale.) Add chicken meat if using and stir. Add a pinch of salt and 1/4 tsp freshly ground black pepper.

Place some pasta on one side of each bowl. (It’s going to slip around a bit, but that’s okay.) Ladle the chicken and spinach with broth on the open side of the bowl, and top with the poached egg.

Grate cheese over, sprinkle once more with black pepper and serve. The egg yolks will help thicken the broth and add incredible richness.

So fast and so delish!

Ina’s Iceberg Salad with Creamy Blue Cheese Dressing

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blue-cheese

Beautiful Blue Cheese by PDPhotos on Pixabay.

I made this for Christmas Morning brunch and it was delicious. Maybe my favorite blue cheese dressing ever.

For the dressing:

4 ounces blue cheese, crumbled
2/3 cup good mayonnaise
1/3 cup plain Greek yogurt
1 tablespoon sherry vinegar (I used red wine vinegar)
Kosher salt and freshly ground black pepper

For the salad:

4 tender inside celery stalks, trimmed and sliced crosswise 1/4 inch thick
6 radishes, trimmed and sliced into thin rounds
5 scallions, trimmed, white and green parts sliced

1 large head iceberg lettuce, wilted outer leaves removed and sliced into 1″ layers
4 to 6 ounces blue cheese, crumbled
Fleur de sel

Buzz the dressing ingredients with a buzzwand (sorry, immersion blender) in a medium pitcher until creamy and smooth.

Mix the celery, radishes and scallions in a small bowl.

For each serving, lay a slice of iceberg lettuce on a salad plate. Top with the celery mixture and pour dressing over. Sprinkle with blue cheese crumbles and a bit of fleur de sel.

Serve immediately. The radishes and scallions add a lovely spicy bite to the creamy, fresh salad.  You might want to halve the slices if your family are not big salad eaters.

Mushroom and Roasted Tomato Cheesy Pasta Cast Iron Skillet Bake

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Mushroom-and-roasted-pepperI love Christmas Eve, since we always celebrate with  my brothers and sister at my brother Ron’s house, and we all bring a dish to share for dinner.  In the middle of prepping my dish, I started to get hungry and decided to make something for lunch.  But what?

Since I hadn’t really planned anything, I just checked the fridge and came up with a recipe on the fly.  Had some mushrooms and grape tomatoes on their last legs, half a red onion I wanted to use up, some lovely pasta and two nice chunks of cheese, only one of which I was sure was Asiago.

The dish came out so delicious I actually sat down and wrote it down right away.  Here is the recipe, in stages.

Preheat oven to 425 degrees, and start by roasting the tomatoes, since that takes the longest.

1 package grape tomatoes
little olive oil
salt and pepper – just a good pinch of each

Put grape tomatoes in a small baking pan and roll them in the oil, salt and pepper. Place in the oven and roast for quite a long time, (maybe 30 minutes?) until the tomatoes have collapsed a bit and there is a nice caramelized smell. No need to stir them or mess with them at all.

Veggies:

1 Tbsp olive oil
1/2 red onion, chopped
1 green bell pepper, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1 pinch red pepper flakes
2 packages sliced baby portabella mushrooms

Heat oil in a cast iron skillet. Add onions, peppers and seasonings and saute for a few minutes, until onion is softened. Add mushrooms and cook, stirring frequently, until the mushrooms have released their water. But don’t stop – keep cooking, stirring once in a while until the the water has dried up again.  Turn off the heat.

Pasta:

At the same time, bring a pot of salted water to boil and add 3/4 pound of any kind of pasta and cook to al dente. Drain the water and add the pasta to the veggies.

Check the tomatoes and if they’re softened, scrape them and any juices into the veggies.

Turn the oven to 350 degrees.

Create sauce:

Put the pasta pot back on the burner.

1/4 cup butter
2 Tbsp flour
/2 tsp salt
1/4 tsp pepper
good pinch red pepper flakes
good pinch garlic powder

2 1/2 cups chicken stock
1 cup shredded Asiago cheese
1/4 cup some other shredded cheese – maybe it was a White Cheddar?

Melt butter in pasta pot and add flour, stirring well for a few minutes. Stir in the seasonings, then add in the chicken stock. Cook for a few minutes until the sauce is thickened a good bit, then add the shredded cheese, holding back 1/4 cup for later.

Stir until everything is nice and creamy and check the seasonings. Pour into skillet with veggies and pasta and stir gently. Top with reserved cheese and pop back into the oven for 20-25 minutes until the top is browned just a bit here and there.

Let sit for a couple minutes and serve. Soooo good!

Caitlin’s Charcuterie Tray/Board

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Caitlin's-Charcuterie-TrayWe were going to a friend’s holiday get-together and I wanted to bring something a little different to share. Caitie suggested a charcuterie board and we picked up crackers, meats and cheeses to make it.

We always have a variety of nuts and dried fruits in the house and I had some amazing spiced cherry preserves, so we got started. (Basically I hunted up whatever Caitlin could think of and she arranged everything!)

Here’s what I learned:

1. It’s always nice to have at least two versions of everything.

    • Cheese – we had a nice Brie and cubes of a good cheddar.
    • Meat – we used Prosciutto, Capocollo and Calabrese Salami from a pre-packed tray. You  could also use any spicier turkey salami or turkey ham. Just make sure they are thinly sliced and bite-sized.
    • Nuts – we had cashews and almonds
    • Dried fruit – we used Craisins and candied ginger
    • Something sweet – we had Costco’s chocolate covered raisins

2. A board is nice but it’s more practical to use a tray with an edge to keep things from rolling around. (We actually used a Costco pie tray.)

3. Meats work best rolled into a tube, or a cone. They’re easier to stack and to pick up.

4. Hard cheeses should be cut into little squares. Soft cheese can be served in a chunk.

5. When you place items on the tray, try to keep the items in wedges going around. We started with a nice Brie and a pot of spiced cherries in the middle, and built around that.

6. Plan to vary the ingredients by color. It looks much prettier if you have a light colored item and then a dark item, etc.

7. Use a tiny bowl or cup for any type of relish.  I used a Oui yogurt glass container – can’t bring myself to throw them away – and it worked perfectly.

8. A little greenery (we had fresh rosemary and parsley blossoms) adds a nice fresh contrast to the dish.

9. Crackers or little slices of baguette are the perfect thing to serve on.

10. A small knife, fork and spoon are all you really need for serving. You could probably include toothpicks if you want, but we didn’t really need it with the little fork.

11.  You can cover it with plastic wrap or with the top of the pie tray if you have it.  ( I just peeled the label off carefully and it worked great.)

It’s a lovely thing to bring if you’re visiting and there’s always something for everyone.  Thanks for sharing your charcuterie knowledge with me, Caitlin!

 

 

Shrimp, Tomatoes & Spinach in Tuscan Butter Sauce

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This is based on Lena Abraham’s Tuscan Butter Shrimp recipe on Delish.com. We absolutely loved it and I will definitely make it again and often!  I did add more shrimp and spinach, because we really love them both.

3 Tbsp olive oil
2 lb. shrimp, peeled, deveined, and tails removed
1 tsp Kosher salt
1/2 tsp freshly ground black pepper
3 Tbsp butter
3 cloves garlic, minced or 1 tsp garlic powder
1 1/2 cups cherry tomatoes, halved
4 cups baby spinach (can use a spinach/arugula mix)
1/2 cup half n half (or heavy cream)
1/4 cup freshly grated Parmesan
1/4 cup basil, thinly sliced, or 1 1/2 Tbsp dried basil

In a large skillet over medium-high heat, heat oil. Season shrimp all over with salt and pepper. When oil is shimmering but not smoking, add shrimp and sear until underside is golden, about 2 minutes, then flip until opaque. Remove from skillet and set aside.

Reduce heat to medium and add butter. When butter has melted, stir in garlic and cook until fragrant, about 1 minute.

Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to burst, then add spinach and cook until spinach starts to wilt.

Stir in half and half, Parmesan and basil and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.Return shrimp to skillet and stir to combine. Cook until shrimp is heated through, and check the seasoning. Garnish with more fresh basil if you have it.

You can serve it over some nice fresh pasta, or just have it as is, more like a stew.

Perfect Roasted Brussels Sprouts

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keenan-loo-dqlxphCcA2g-unsplash

Beautiful Brussels Sprouts by Keenan Loo on Unsplash.

This recipe from Mark Bittman is a really delicious way to prepare Brussels Sprouts.  It’s perfect for big events like Thanksgiving, because you can get it totally prepped the day before and then roast it the day of. It’s also vegan and gluten-free!

Mark made it slightly differently – he browned the brussels sprouts in a cast iron skillet first, but I wanted to make a larger batch, so I just roasted them in the oven.   The key is to let them get so dark they appear to be burning.  But that just brings out the sweetness that makes them so delicious.

2 lbs brussels sprouts, washed and halved
1/3 cup olive oil
5 big cloves of garlic, cut into thin slices
2 tsp kosher salt
1 tsp freshly ground black pepper
1 Tbsp balsamic vinegar (optional – I forgot it and the dish was still delish!)

Mix oil, garlic, salt and pepper in a ziploc bag. Add brussel sprouts and shake well to coat the sprouts.

At this point, you can refrigerate them until you’re ready to bake or go ahead and roast them on a rimmed baking sheet at 450 for 30 minutes.  You may want to go in halfway through and shake them up a bit.  Check seasoning and serve. They will literally disappear.