Shakshuka- Baked Middle Eastern Spicy Eggs

Recently we flew an early flight on first class with Alaska Air, and one of my breakfast choices was Eggs Shakshuka. I'd had them and made them before, so I was eager to have them. I mean, I am not usually eager for airplane food, but these were terrific!  I had to laugh because my hubby immediately wanted to know what I was having. He chose something else- hahaha!  I did give him a bit of a taste (maybe a wee bit begrudgingly) as they were so good.  A couple weeks later, I had more tomatoes than I knew I could use before they went bad so I made this for brunch one morning!  As we served this for just the two of us, I did freeze the leftover sauce and used it for a fantastic topping for baked white fish.  Hubby keeps asking where did I get this recipe, I just laugh and say its an old basic.  He's hooked.

I used half fresh diced tomatoes and one can of diced tomatoes for my recipe, but super easy to use two cans of diced tomatoes instead. If using fresh tomatoes then it "might" be best to peel them....as the skin can be a bit annoying. I didn't peel mine... too lazy.  HINT: a quick dunk in a boiling pot of water for 1 minutes will make the skin easily peel off if you feel so inclined.

Serves 4-6

Ingredients

2 tablespoons olive oil

1 medium onion, diced

1 red bell pepper, seeded and diced

4 garlic cloves, finely chopped

2-3 teaspoon paprika

1-2 teaspoon cumin

1 teaspoon chili powder

1/4 tsp cayenne (optional, and will make it spicy)

2 15oz cans of diced tomatoes w/juice

6-8 large eggs (either 1 or 2 each

salt and pepper, to taste

1/4 cup fresh cilantro (or parsley), chopped

1/2 cup crumbled feta (optional)

Pita bread or toast, for serving

 Heat olive oil in a large oven safe sauté pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent. 

Add garlic and spices and cook an additional minute.

Pour the can of tomatoes and juice into the pan and bring sauce to a simmer for 10-15 minutes on a medium heat. Season with salt and pepper.

Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.

 

The trick serving this dish with runny yolks but cooked whites is to take it out of the oven BEFORE the egg whites look cooked. I know, crazy, but it works great! Let them sit for a couple minutes and the egg whites will cook all the way through.

Garnish with chopped cilantro and feta.

Any extra sauce makes a great topping for any white fish, like cod or tilapia. 

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Greek Coleslaw with Feta and Pepperoncini

I like just about everything Greek! I know that using Greek "tag" on this coleslaw is a bit of a stretch, but as it involves feta and pepperoncini, so I'm using it.

This salad is simple to pull together and only needs a short time to marinate. I would recommend that you toss it about 10-15 minutes before your serve it, or it could get to be a bit limp and not so yummy and crunchy. I have enjoyed leftovers the next day, but the texture does change. I made it two ways, once without tomatoes and cucumbers, and once without. Use what you have...

It's great side dish for grilled chicken or pork. Maybe serve with some pita bread and some tzatziki.

Serves 4

Ingredients

4-5 cups of Cabbage, chopped (green, purple or combo)

2-3 Green onions, minced

1 cup of cherry tomatoes, halved (optional)

1 persian cucumber, diced small (optional)

1/2 cup crumbled Feta

1/2 cup sliced Pepperoncini, drained

2-3 Tbsp Olive Oil

1 Tbsp Lemon Juice (or use pepperoncini brine from jar)

Mix everything into a big bowl and stir to combine. If making ahead, then don't add the oil, lemon juice or pepperoncini brine (if using) until ready to serve.

Kiwi, Blueberry & Goat Cheese Salad

Summer is coming... isn't it?  Please tell me it is, I could use some sun and happiness!
I miss my friends. I miss my family. I miss sharing food and wine together.

With more time on our hands lately being house bound because of COVID-19, I've been looking to my blog to feel creative and pass the time. 

I've been going through photos in my blog folder, and found some inspiration.  I made this salad last summer, but just never got around to sharing it.  I remember it was an early summer evening, with dinner looming, I looked around and started grabbing things a salad on the deck.  Blueberries, kiwis, goat cheese (my favorite!), sliced almonds on spinach. Yes! It was divine, and definitely a keeper.

I used a bottled dressing (which is not my norm) which was a touch sweet. A poppyseed dressing would be good, or even just plain oil and red wine vinegar with teaspoon of sugar or honey.

I'm not going to give you the recipe... because I think you can take it from here, right?
If you don't have kiwis, use strawberries or nectarines.
If you don't like goat cheese, then what about feta or cojita cheese?
Don't have almonds? Use sunflower seeds, pumpkin seeds or pecans.
Make it your own.

We served it with a glass of Kirkland brand Sauvignon Blanc wine, which is my favorite cheap wine. Crisp and tangy and perfect with our salad and asparagus.
Just wanted to pass that on...

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Easy Eggplant Parmigiana

I always think I hate eggplant.
I usually say it tastes like a sponge.
Now, there's a good reason for that, and it's because a lot of people prepare eggplant wrong and frankly, it can have a spongy texture.
Every time I'm hating on eggplant, my Mom points out that I DO like eggplant, because eggplant parmigiana used to be one of my favorite dishes as a kid.

So, what's a girl to do? Make Eggplant Parmigana!  This also endeared me to my husband, as he loves it. I'm glad to say, I was totally wrong, and this is a wonderful dish to make.  I've made it twice in the last couple weeks, it was quite popular and it tasted great reheated for lunches too.

The first time we made it (I had help in the kitchen) we used leftover spaghetti sauce, but canned marinara sauce, or even tomato sauce would work too.  My hubby helper always does the slicing on my mandolin, as it always scares me to death to use. I'm attached to my finger tips, you know?  He tried it 1/4 inch slices the first time, and 3/8 inch thick slices the second time.  I'm leaning towards 3/8 inch for future preparations.

I need to tell you I swapped out the shredded mozzarella for regiano parmesan instead! Also not pictured is Cavenders Greek Seasoning, but any seasoning salt would work.

Makes 4 servings
Ingredients

1 eggplant, sliced cross ways in 3/8 inch slices
1 cup marina sauce
2-3 oz of fresh mozzarella
1/2 cup of shredded Parmigiano reggiano
Olive oil
Salt/Pepper or seasoning salt

Preheat the oven to 400 degrees.  Prepare a baking sheets with sides, as there is some moisture in the baking process!

Slice the eggplant, and season with salt and pepper, or a seasoning salt. Using a bit of olive oil, fry each side until a bit of color appears.  The eggplant does seem to soak up quite a bit of the oil, so be ready to add more as needed. Add the fried slices to the baking sheet.  Fry more slices until your sheet is full, or you have enough portions for your meal.

Top each fried round of eggplant with a couple tablespoons of sauce, adding mozzarella and parmigiano cheeses.  Bake at 400 for about 20 minutes. If the cheese isn't bubbly and brown yet, cook for another 5-8 minutes.  

*Don't be too worried if there is a lot of moisture on the pan in the beginning.  That will evaporate and dry off.

It makes a bit of a mess on your pan, but it comes clean easily!

Dinner is served... not the prettiest dish, but absolutely delicious.

Greek Lentil Salad

Crunchy, sweet, savory and so healthy! Make up a bunch of this and enjoy it throughout the week.  

We had this salad recently at a great Greek restaurant in Vancouver BC (The Greek by Anatoli) and immediately loved it.  Such a different assortment of flavors and textures, and very satisfying too. I just knew I needed to make it when I got home.

I buy the Trader Joe's French Lentils regularly and love them.  I used one full package in this recipe, which is about 2 cups. I used the last of the fresh corn, but I think frozen corn, or even canned (and drained) corn would work in a pinch.  

In full disclosure, the photo above is from our meal at the restaurant because I forgot to take a picture of mine!  I made this for a family party of about 20 people and it was a big hit, and my sister asked me to blog it. My photo (if I had one...) would look a bit different....I forgot to buy kale.. so used fresh spinach instead (more people like spinach in my opinion).  I also added the feta at the last minute, and I really think most dishes are improved by feta.

Makes enough for 8-10 (keeps well for lunches)
Ingredients

16 oz French green lentils, dried (about 2 cups)
4 cups water or broth
1 tsp salt
1 red bell pepper, diced small
2 ears of fresh corn, parboiled and cut off the cob (or 1 1/2 cups frozen, thawed)
9 oz bag of baby spinach, chopped- About 2 cups chopped (kale is also a good substitute
1 cup feta cheese, crumbled
1/4 cup olive oil
Juice of one lemon
1/2 tsp garlic powder, or a couple cloves fresh garlic, minced
Salt and Pepper to taste

Greek Yogurt for topping, sprinkle with a bit of cumin, if desired

In a saucepan over medium high heat, add all the lentils, salt and 4 cups of water.  Bring to a gentle boil and then reduce heat to low simmer until they are cooked, about 30 minutes.  They should be firm, but not hard.  Drain and let cool.

In a large bowl, add the diced bell pepper, the corn and the shredded spinach (or kale).  Add the lentils, the olive oil, lemon and spices.  Stir to combine.  Adjust seasoning with more salt and pepper.  Add feta and combine, sprinkle top with a bit more feta and a dollop of yogurt.
Serve either chilled, or at room temperature.

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White Bean & Roasted Pepper Dip

I read a darling blog post on Smitten Kitchen on how she and her "hubby to be" met, and it was over a dip!  Call me a hopeless romantic, but I LOVE a story like that. Plus, I will admit, I love roasted peppers, beans and lemons, so hence, that recipe kept running across my mind.  Since I am a somewhat lazy cook, I decided to "wing it" on the recipe for a recent last minute party I had at my house. Below is what I did, but if you want to compare, or read the darling post she wrote, here's the original posting that inspired me.

Great with pita chips, fresh pitas or even tortilla chips.

Makes about 1 1/2 cups
Ingredients

1 can of white beans (like white northern beans), drained
1/2 cup of roasted red peppers, drained
1 tsp lemon zest
1/2 lemon juiced, about 2 Tbsp
4 oz cream cheese
Salt & Pepper

Put all ingredients in a food processor and blend until smooth.  Chill until ready to serve.

Make it as smooth as you can...Chill until ready to use.  It keeps for about a week, but it shouldn't last that long.

Orzo, Zucchini, Feta & Tomato- One Pot Side Dish

A busy day, a hubby caught late at work, a run to Costco in the beginning of the holiday hub bub.  Once you're home, you're a bit tired to think a balanced dinner.  What to make, what to make?

I stared at the fridge, trying to get inspired.  I see an overly large container of feta (my favorite) a lonesome zucchini and some tomatoes.  Not enough for a stir fry (which would also be somewhat weird with feta in it...), but hey (!), what about combining with orzo?  Orzo is a small pasta, that is used a lot in Greek dishes.  Yum.

But... here you go, this came together as the salmon baked (yes, I DID buy it ready to go at the Costco pre-made food section)

This one is great for a side dish at dinner one night and then dressed up for lunches too.  Tossing the leftovers with a bit of Italian dressing would be a nice past salad lunch.  You could throw in some leftover chicken or salmon and it would be tasty too.

Serves 6-8
Ingredients

3 cups of water (with 1/2 tsp salt)
2 garlic cloves
1 1/2 cups dried orzo pasta
1 small zucchini, cut into quarters the long way, then sliced
8-10 grape tomatoes, cut into quarters
1/2- 3/4 cup feta cheese, crumbled
2 greens onions, sliced thinly

Boil the water,  add the salt and the orzo.  After about 6 minutes, before the pasta is done, throw in the zucchini, crushed garlic and the tomatoes. Cook for about 2 more minutes, Just enough to soften the zucchini a little bit.  Drain.  Toss with the green onions and the feta while it is still hot.  Add a drizzle of olive oil and add more salt and pepper, if needed.  Serve at once, or reheat for lunches.  It would be fine at room temperature too.

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Alfredo Zucchini Noodles

You know the feeling, trying to be good and reduce empty carbs like pasta from your diet. 
But hey, you miss it. 
I know the feeling, but these "noodles" made us both deliriously happy!  
Give them a try, they are simple and delicious.

Serves 2
Ingredients

2 small zucchini, spiralized into linguine noodles (about 3 cups loosly packed)
2 Tbsp cream cheese
1 Tbsp butter
1/2 cup of Parmesan, freshly grated
1 clove garlic, crushed and minced
Salt and Pepper to taste 

Boil some water, and cook the zucchini for about 1-2 minutes.  Just enough to soften them a little bit and heat the noodles.  Drain well.

In a fry pan, add the butter and garlic and cook for 2-3 minutes over medium heat.  Add the cream cheese and stir until the sauce is smooth.  Add the zucchini noodles and toss to coat.  Sprinkle with parmesan cheese, salt and pepper and stir again.  Be careful not to overcook, you don't want these to be too soft.  Think al dente...
Serve at once. 

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Tomato Cauliflower Curry

Lots of great flavors and a very satisfying meatless Monday dinner option. 

Garam Masala is an Indian spice mixture that is easy to find on Amazon, but you could also make it yourself, here's a link to Allrecipes for a garam masala recipe mixture.  Also, my curry powder is a hot one, so if yours is more mild, you may want to add some more spice like a bit of cayenne to increase the heat.  Then again, maybe you want to make this more kid friendly and keep it very mild! 

 
Serves 4-6
Ingredients

2-3 Tbsp olive oil
1 onion, chopped
4 cloves garlic, minced
2 Tbsp fresh ginger, peeled and grated
1 jalapeno, minced (seeds removed first)
1 1/2 Tbsp Madras curry powder
1 1/2 Tbsp garam masala   
2 lbs. tomatoes, cut into quarters (or one 28 oz can of diced tomatoes)
2 Tbsp tomato paste
1/2 head of cauliflower, cut into florets
1 15 ounce can of chick peas, drained
2 cups corn, fresh or frozen
1 cup green peas, fresh or frozen
1/2 cup sour cream
Salt to taste


Chop your onions and saute over medium heat in a large 4-5 qt pot in the olive oil. Cook for 3-4 minutes until they start to soften. Add the garlic, ginger, jalapeno, curry powder and garam masala.  Stir for another 1-2 minutes until fragrant.  Add the tomatoes.  Cook for 10 minutes over medium heat until the tomatoes start to break down a bit (if using canned tomatoes, this step will be much quicker). 

Add in the tomato paste and the cauliflower pieces, cover and cook until the cauliflower is tender, about another 8-10 minutes.  Add in the chick peas, corn and peas.  Cook for another 2-3 minutes, until all the mixture is completely hot.  Stir in the sour cream and season with salt and pepper to taste.  

Serve at once over rice, quinoa or on it's own with some naan bread. Top with yogurt cucumber cooling sauce, if desired.

Here it is with some sauce on top, which is actually how we ate it.
This sauce was also great with grilled salmon the next night!

Yogurt Cucumber "cooling sauce" 

1 cup yogurt
Juice of 1/2 lemon
1 green onion, minced small
1/2 cup of cucumber, minced small
1/4 cup of cilantro, chopped
Salt and Pepper

Serve over rice, or scoop up with some naan bread 

 
I could eat this stuff all day...

Savory Parmesan Dutch Baby Breakfast

I'm not too much of a sweet breakfast person, so while I love traditional Dutch Babies served with powdered sugar, it's just too much some days.
I felt this would be perfect for a nice relaxing Sunday brunch, and had to give this a try.

The Parmesan cheese on the top bakes into a glorious crunchy, salty topping for the puffed and golden eggs.  A squeeze of lemon, a touch of hot sauce (if you are like that... I definitely am!), and enjoy!

Here's a close up of the top after removing from the oven. 
Yum!

This one was good enough to satisfy for a light Meatless Monday dinner too!


I saw this New York times article and I couldn't wait to try this. I didn't change much of anything in this recipe, though I did sub whip cream (1/2 cup, 1/4 water) for the 3/4 cup of whole milk.

Note:  I used a 10" cast iron pan and it almost went over the top!  Maybe put a cookie sheet below your pan, just in case.

 
Serves 4-6

Ingredients

1 cup plus 2 tablespoons all-purpose flour

½ teaspoon kosher salt

½ teaspoon ground black pepper

8 large eggs

¾ cup whole milk

2 tablespoons finely chopped fresh thyme

2 tablespoons minced chives, parsley or tarragon

6 tablespoons unsalted butter

¾ cup grated Parmigiano-Reggiano or Gruyère

Flaky sea salt, for garnish

Sriracha, for serving (optional)

Lemon wedges, for serving

First, grate your Parmesan. I love to use my microplaner for super soft fluffy mounds of hard cheeses.

Heat oven to 425 degrees. In a large bowl, whisk together flour, salt and pepper. In a separate bowl, whisk together eggs and milk. Whisk wet ingredients into dry until just combined. Stir in thyme and the other herbs.

Melt the butter in a heavy 12-inch ovenproof skillet over medium heat. Let it cook until it smells nutty and browns, about 5 to 7 minutes, then swirl skillet so that butter coats bottom of pan.  Be sure not to burn it, go low and slow.

Pour batter into brown buttery pan and scatter cheese and flaky salt over the top. Here's what mine looked like.

Bake until puffed and golden, about 23-5 minutes. Serve with sriracha and lemon wedges on the side.

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