I get a lot of emails with recipes from blog subscriptions, magazines, etc... Some I delete, knowing they aren't my style. Most I archive to make later. Very few inspire me to make them ASAP; this recipe was one of those few. Shakshuka is a dish of Egyptian, Tunisian, Algerian, and Moroccan origin that consists of eggs poached in spiced tomato sauce.
This recipe, from Bessou restaurant in NYC (via Tasting Table), puts a Japanese spin on the dish. It was that fusion element that caught my eye. The tomato sauce is spiced with Japanese curry powder and cumin. Roasted kabocha squash is added, along with poached eggs. The original is topped with miso marinated tofu - I went for miso flavored labneh, instead. Lastly, it is sprinkled with pomegranate seeds, and served with toasted Japanese milk bread.
The tomato sauce is so fragrant and spicy (the original recipe uses harissa, too, but the curry powder was enough heat for me). It is counterbalanced by the sweet squash, tart pomegranate seeds, cool labneh, and creamy egg yolk. The squash and the pomegranate add varying texture, too, along with the crispy toast. And the miso adds this funky umami note that adds to the complexity. Dipping that perfectly crispy toast into the runny yolk and velvety tomato sauce is just so insanely satisfying.
I've had to pause my Try The World subscription, because I have been so slow to go through the boxes, plan a meal/blog post, make it, and write it up. Oops! So I've made a goal for 2017 (I don't like the word "resolution") to work on 1 Try The World post per month. This month I made tapas with the Spain Box! So much food!!!
The Spain Box came with El Navarrico salsa tumaca con ajo (tomato sauce with garlic); El Avión paprika; Oleum Hispania extra-virgin olive oil; and Espinaler canned white tuna - all of which were used to make the tapas.
It also contained P. listo jasmine floral jam; Ines Rosales cortadillo citrus crumble cakes; and El Almendro turrón (almond candy).
Remember when I thought that the fall SRC post was my last one? Well, I had completely forgotten that I still had one more regular Secret Recipe Club post. Oops! Luckily I did remember in time and was able to look through my assigned blog - Making Miracles.
Rebekah is a mother of two who traveled extensively as a child, including living in Africa - wow! Most of her meals are "quick, easy, and family friendly", but sometimes she has time for something more complicated. She has also been a surrogate for many years resulting in 4 baby girls, 2 of whom are twins! What an amazing gift! I can't imagine how challenging and rewarding that must be.
On Rebekah's blog I saw lots of casseroles, and you KNOW I love casseroles. I was particularly interested in this Crockpot Turkey and Rice Casserole, this Deconstructed Stuffed Cabbage Casserole, this Creamy Wild Rice and Chicken Casserole, this Chicken Bacon Ranch Casserole with Doritos, and this Thanksgiving Leftover Casserole.
I let my husband look through all of my top choices (so generous of me *wink*). He picked out these classic Stuffed Shells, and I was happy to oblige! But then I ran into a problem - the store didn't have any jumbo pasta shells! I thought I remembered having a box at home, so I bought the rest of the stuff and went back to check. It turns out that what I had was actually large shells, not jumbo. I was out of time and had already bought the other ingredients, so I decided to improvise.
If you've been anywhere near Instagram, you know that avocado roses are all the rage. Simple, elegant, beautiful. Melissa (Smells Like Brownies) and I decided to try our hands at making them, and I think they turned out pretty well!
Watch this video to learn how to do it. Melissa is much more coordinated than I am, so those are her hands you are seeing.
Or you can follow these directions: Oil a cutting board and knife with olive oil.
A month ago, Melissa (Smells Like Brownies) asked for my help coming up with toppings for these gorgeous beet, quinoa, and black bean burgers. How could I refuse?! Before I tell you what we decided on, let me tell you about the burgers themselves.
The are firm, full of flavor, have great texture, and are a little bit smoky. Everyone always says this, but they do taste very meaty. I swear.
Veggie burgers rely on many ingredients to make a good product. They can be notoriously mushy and fall apart. This recipe seems to hit all the right notes to make a great burger. Mushrooms, onions, and beets give moisture and flavor; quinoa gives texture; and black beans and ground nuts hold it all together.
May has five Mondays this year, which means - themed Secret Recipe Club post! Falling on Memorial Day, the theme for this reveal is Picnic/BBQ and my assigned blog was A Day in the Life on the Farm. Wendy and her husband are former police officers who moved out to the country and became farmers. They treat their animals humanely, are part of an organic CSA, trade with other farmers, and live sustainably as much as possible - I am so jealous! I dream of being a radical homemaker, but don't have the commitment. I was on a specific mission this month, but I look forward to perusing the blog more thoroughly.
I actually made three recipes from Wendy's blog this weekend, in order to have a full meal for the holiday. She had tons of recipes that are appropriate for the challenge, and I chose BBQ Beef Sandwiches, BLT Pasta Salad, and Black Forest Trifle. Each of these was easy to make with the help of store-bought ingredients, so that I didn't have to spend a full day in the kitchen. And each of them was a big hit!
I have been really digging the slow cooker lately, I think it's the long dreariness of the middle of winter. This soup is sure to brighten even the dreariest day, warm you up, and make you smile. Plus it is easy and mostly hands off.
Tomatoes, onion, celery, and carrots soften for hours with chicken broth, oregano, basil, and bay. Then you make, essentially, a bechamel and stir it in along with Parmesan to make it thick and creamy an luscious. This simple but lovely soup was met with rave reviews from the friends I served it to. I hope you enjoy!
Slow Cooker Parmesan Tomato Soup
adapted from Today's Mama
2 (14 oz) cans diced tomatoes, with liquid
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth (use vegetable broth to make it vegetarian)
1 tsp dried oregano
1 tbsp dried basil
1 bay leaf
1/2 cup flour (use sweet rice flour to make it gluten free)
1/2 cup (1 stick) butter
1 cup Parmesan cheese
2 cups whole milk
1 tsp salt
1/4 tsp black pepper
Add tomatoes, celery, carrots, onions, chicken broth, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.
About 30 minutes before serving, melt butter over low heat in a saucepan and add flour. Cook, stirring, for a few minutes until the floury smell is gone. Slowly stir in the milk, a little at a time, until the mixture is smooth.
Add to the vegetables along with the Parmesan cheese, salt, and pepper. Taste for seasoning and add additional basil and oregano, if needed.
Cover and cook on low for another 30 minutes or so until ready to serve.
One Year Ago - Apple Galette with Salted Bourbon Caramel
Two Years Ago - Daube Provencal (French beef stew with red wine)
Three Years Ago - Spiced Carrot Soup with Crispy Chickpeas and Tahini
Four Years Ago - Roast Beef Sandwiches
Five Years Ago - Aji de Gallina; Kheer
You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend. People were were panicking about it all week and preparing for the end of the world. (Not that they were wrong, our street still hasn't been plowed, 3 days after the end of the storm.) I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.
Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills. So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy - that part's for me.
It's Secret Recipe Club time again! This month I was assigned Sarah's Kitchen - a name that I love, obviously. Sarahs of the world unite! Sarah is from England, but now lives in Texas - which is kind of funny because I'm from Texas and once lived in Ireland (which I realize is not the same as England, but is geographically/culturally similar). Spooky.
Anyway, I was clearly craving a casserole while looking through Sarah's blog because every recipe I was drawn to was one. Like this Stovetop Beef and Penne Casserole, this Eight Layer Casserole, these two Mexican Casseroles, this Chicken and Dumplings Casserole, and this Turkey Tetrazzini. They all looked tempting, but as soon as a saw a recipe for Pastitsio, I was done. This Greek lasagna like casserole is one of my all time favorite dishes. So let's make it!
Start by sauteing onions and garlic, then browning beef. I actually chose to use half beef and half lamb.
When the beef is browned, stir in tomato paste.
It's time for another Secret Recipe Club post! This month, my assignment was The Tasty Cheapskate. Food was not a big focus for Jean growing up, neither eating it nor cooking it, which is pretty much the opposite of my childhood. Luckily all that changed for her as an adult. Now she focuses on whole foods and budget friendly family meals. She even did a challenge where she fed her 6 person family on $6 a day! Incredible!
Looking through her blog, I found a lot of yummy baked goods. Like a bunch of different pull-apart breads, but especially this coconut and lime one. Also zucchini bread with lemon or with coconut. And self frosting nutella pumpkin muffins - shut the front door! But despite all those yummy delights, what I really wanted was a nice healthy meal - so my eyes lit up when I saw this Broccoli Barley Casserole. And I was even more excited when I saw that the original recipe used farro, which I have been meaning to start using for a long time, and that it could be made in one pot.
Start by sauteing onions and garlic in a Dutch oven. Then add the farro and allow to toast a bit.
Add in frozen spinach, water, and vegetable stock and bring to a boil. Reduce heat to low and simmer until the liquid is almost all gone and the farro is tender but still chewy, about 20 minutes.