Shakshuka - One- Pot Spicy Tomato and Eggs

Sometimes I don't get to have breakfast until the early afternoon. Of course, the issue with that is then I can't decided whether I want breakfast or lunch. Does that ever happen to you?  You just can't choose. Well, shakshuka solves all of these problems. The eggs give you that breakfast feel, but the spicy tomato sauce has that late night comfort feel to it.

I've had it in my mind to make shakshuka for a while now. Then after a night out in the city at Barber, this quaint little Moroccan restaurant, I knew I had to make it. I've only had this dish a couple of times. And funny enough, at different restaurants (one Moroccan & one Israeli). I was interested in this dish particularly because it reminded me of a dish I love, huevos rancheros. Come to find out you can find this dish (or a version of this dish) across the Mediterranean to the Middle East. From Morocco to Israel this dish is a star. Though I believe it's eaten at dinner time in Morocco and for breakfast in Israel.

Either way this is an extremely satisfying dish. You can amp up the spice by adding cayenne or hot sauce. I left the eggs pretty soft because I love the additional flavor and texture that a runny egg adds to the dish. There are so many ways to enjoy this dish. Dive in and add a little spice to your eggs.


Shakshuka - One Pot Spicy Tomato and Eggs



Makes 4 to 6 servings

Ingredients

4 to 6 large eggs
3 tablespoons of olive oil
1 yellow onion chopped
1 red bell pepper chopped
1 jalapeño seeded and chopped
4 cloves of garlic chopped/sliced
28 ounces of crushed tomatoes
1 tablespoon cumin
1/2 tablespoon turmeric
1 tablespoon paprika
1 tablespoon salt
1 teaspoon of pepper
garnish - chopped cilantro

Directions:

Heat oil in a large skillet (cast iron pan) over medium high heat.

Add the onions and sauté over medium heat until translucent about 6 to 8 minutes

Add bell peppers and jalapeño and cook until soft, about 3 to 5 minutes

Stir in garlic, salt, paprika, cumin and pepper.

Slowly add crushed tomatoes and stir until thoroughly combined.


Allow the mixture to simmer on medium heat for 15 to 20 minutes.

Crack eggs and place in a heat safe bowl or ramekin.

Use a spoon to make a well in the tomato mixture for each egg.

Gently slide each egg yolk and white into a well.

Add a pinch of salt and pepper to each egg.

Cover and simmer for about 10 minutes or until the eggs are not longer translucent.

Additional salt and pepper to taste.

Garnish with cilantro.

Tuscan White Bean and Pancetta Sauté

What is Tuscan? I've always wanted to know what that meant when Chefs said it. And after a bit of research and lots of cooking, I realized that Tuscan just means delicious and simple. The Tuscans are called the bean eaters so this dish is wholly appropriate. They utilize herbs and just a few simple ingredients to make their dishes. And isn't that the best food? Something that is simple, rustic and hearty? Something that reminds you of home without all the anxiety and effort?  I think that's why I like this Tuscan White Bean and Pancetta sauté. It's effortless, enjoyable and extremely tasty. It's savory and filling. Which of course, is a necessity in comfort food. Because sometimes it's not just the feeling you get from the food but the enjoyment of making it.

During this time of year, the days are short and it's dark so early. It's nice to have a meal you can whip up quickly, so you can just enjoy the evening (or what's left of it) with the family. What better way to enjoy each other than talking over dinner. I've added some kale to this dish for added nutrition but you could add spinach or pasta if you so choose. Either way the family gets to spend most of its time at the dinner table and not in the kitchen.

Of course, there are so many other reasons this dish is wonderful and one is its versatility. Add a couple of cups of soup stock and it's a warming soup serving as your starter. Or add some tortellini and it can serve as your main course. Perhaps you've decided to veg on the couch. That ok too. Remove the kale, whip the beans up in a food processor and have it as dip with some tortilla chips. I know, yum, that might happen tomorrow. Anyway, I love a dish and it's fluidity is even more appealing. It can be reinvented for whatever occasion you need. So how do you plan on whipping this up tonight?

Tuscan White Bean and Pancetta Saute
Makes 4 -6 servings

Ingredients
2 cans of cannellini beans (rinsed and drained)
1 tablespoon olive oil
3 cloves of garlic sliced
1/2 onion diced
4 ounces kale
4 ounces pancetta
1/2 teaspoon dried sage
1/4 teaspoon of chicken stock
1/2 teaspoon salt

Directions:
In a dutch oven or large pan heat olive oil over medium high heat.

Once pan is hot, add pancetta. Cook until crispy and lightly browned.

Remove pancetta from pan.

Add onion to pancetta grease and cook until translucent.

Add kale and salt. Mix until thoroughly combined.

Add garlic, beans and sage.

Mix all ingredients thoroughly, add pancetta.

Add 1/4 cup of chicken stock and allow stock to evaporate.

Salt and pepper to taste.

Serve with bread or pasta.

Skillet Cheddar Jalapeño Cornbread

My friend likes to have parties. For me, a party always bears the question, what do I bring? So, what do you bring you ask? I usually bring dessert. What's wonderful about these get togethers, is that usually everyone contributes something. In turn, there's always a dish or two that becomes the topic of conversation. At one of the parties, I was introduced to homemade cornbread.

I had no idea what happened but everyone seemed to get excited when T showed up with the tins of cornbread.  It was crazy, it was like moths to a flame. You started to see people gather in the corner of the room were the tins were placed. Then someone came up to me and asked if I had gotten a piece.  I said no. They suggested I get a move on before it was gone. Once I bit in I understood what all the hype was about. It's perfect.

Now I know you're thinking... dang you are an adult and you've never had cornbread? But this cornbread was unlike any other I've had. It was buttery and delicious. Sweet and savory. Everything you could ever want in comfort food.  Now I know other people have asked for the recipe so I didn't dare. But I set out to figure it what made it so different. What I realized was that there's definitely a difference in the taste between boxed cornbread and cornbread made with fresh corn meal and flour. So that was where I started.

In the end, I like this cornbread as a "go to" dish. Something that's this simple and easy to make will be a staple. So bye bye boxed cornbread. I'm never going back. That's right! I am in love. And who would have thought all this was made possible by a friends party? Now I know I can't make it like T (especially since I don't have her recipe) but I figured out a combo I like and it's quickly becoming a family favorite. It's perfect because it has a little kick from some jalapeño and a little more from some habanero cheddar cheese. Wooooo!! Can you tell I like spicy?

When we are looking for a real southern comfort food, there's nothing better than cornbread, paired with fried chicken and collard greens. That type of combination absolutely hits the spot.


Skillet Cheddar Jalapeño Cornbread
Makes 8 to 10 servings

Ingredients

3/4 cup of flour
1 1/4 cups of corn meal
1/4 cup of granulated sugar
1 teaspoon of salt
2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of milk
2 eggs (lightly beaten)
2 jalapeño peppers (diced)
8 tablespoons of butter (melted)
1 tablespoon of butter (room temperature)
8 ounces of cheddar cheese (shredded)
4 slices of crumbled bacon (optional)

Directions:

Preheat oven to 425 degrees (F)

In a bowl combine flour, corn meal, baking powder, baking soda, sugar and salt.

In a separate bowl combine milk, eggs and butter.

Add milk mixture to dry mixture and mix gently with a spatula (do not over mix).

Stir in 6 ounces of cheese and diced jalapeños into the batter.

Use 1 tablespoon of butter and rub skillet until completed coated.

Transfer batter to pan and smooth top.

Add crumbled bacon (if using). Then top with remaining cheese.

Bake for 20 to 25 minutes or until toothpick comes out clean.

Let cornbread cool. Then serve with your favorite main course.

Salmon Cakes

From Japan to England there are many countries that have a version of a fish cake.  Bengali fishcakes are made with white fish and chilies.  In South America, potatoes are added. This simple more American version of a fish cake is a crowd pleaser and along the lines of something you'd see in the south. These salmon cakes are a personal favorite as far a comfort dishes go. But I'd be willing to bet that any version of this dish from any country would suit me just fine.

What warms my heart when it comes to this dish? Maybe it's the memories of salmon cakes and grits from my childhood or traipsing through the Inner Harbor of Maryland with friends making a good time of eating every fish cake we could find. Maybe that's why this is a favorite summer dish to me. Summer was when we  had the opportunity to travel and just enjoy life. What ever it may be, I always try to have some canned salmon on hand to make these delicious fish cakes. Forget all that extra breading, we want to taste the salmon.  And if made correctly there is a bit of a crisp outside that will stand up to whatever you throw at it. It's your choice how and when to serve it. Whether it's at breakfast with grits, like down South, or on a nice buttery toasted bun it's the perfect satisfying summer dish. Filling and tasty without being too heavy.

Salmon Cakes
8 patties

Ingredients

1 can of pink salmon
1 large egg (beaten)
1/4 cup of minced onion
1/4 cup of chopped green pepper
1/2 cup of bread crumbs
1/2 teaspoon of flour
2 teaspoons of parsley
4 tablespoons of vegetable oil

Tools: Cast iron pan (frying or saute pan) spatula

Directions:

Go through canned salmon and remove bones.

In a mixing bowl combine salmon, onion, green pepper, bread crumbs, flour and parsley.

Once thoroughly combined, mix in egg and a pinch of salt and black pepper.

Mold salmon mixture into patties.

Heat vegetable oil in pan on medium high heat.

Once oil is hot, add salmon patties (do not crowd the pan).

Once bottom begins to brown (approximately 4 to 5 minutes) flip salmon cakes.

Cook an additional 4 to 6 minutes until golden brown.

Serve as you like.

Quiche Lorraine w/ Spinach

I'm always interested in dishes that are believed to be one thing but really are another. Many times I like to find out where dishes come from so imagine my amazement when  when I read that this dish actually originates in Germany. Of course, it's now a classic French dish that you can find in any French Cafe. It's named after a region in northeastern France. Yes, that area Germany and France fought over for years. Of course, France is not where I had my first Quiche Lorraine. My first experience was in a little cafe on 1st street in New York. I was actually introduced to many new foods there. In hindsight, I wonder if its owner was well traveled. Because that is where I sampled so many dishes from around the world. Now I try to do the same for my family.

But I digress. This dish in particular is savory and buttery and in that aspect very French and easy to love. I kept the classic bacon, heavy cream, eggs and added spinach and cheese. It's always important to have your veggies. Might as well add veggies since this dish is nothing but butter and bacon. I needed to make this quickly so I used a pre-made pie crust but you could use the simple pie crust recipe I used to make apple pie. Either way it's going to be delicious.

Quiche Lorraine with Spinach

Makes 4 to 6 servings

Ingredients:

pie dough recipe/prepared frozen pie crust
6 to 8 pieces of bacon
4 beaten eggs
1/2  cup of milk
1/2 cup heavy cream
1/2 teaspoon of salt
1/4 teaspoon of pepper
4 ounces of swiss/gruyere cheese
1/2 cup of spinach
pinch of nutmeg
2 tablespoons of diced butter on top

Tools: Tart Pan/ pie pan & whisk

*Note: If purchasing a frozen pie crush you may need to bake your pie crust before adding the bacon and egg mixture.

Directions:

Fry or bake bacon.

If frying:
In a frying pan lay strips of bacon, then turn pan to low medium heat. Cook until each side of bacon becomes brown and crispy.

If baking:

On a baking sheet place foil and 6 to 8 slices of bacon.

Place bacon in oven then set oven temperature to 400 degrees.

After 12 minutes the bacon should be  crispy. Pat bacon with a towel to remove oil.

Chop bacon into strips and sprinkle half of bacon into the bottom of the pie crust.

If you baked your bacon turn oven heat down to to 375 degrees.

Beat eggs, cream and seasonings in a bowl until well mixed.

Fold in spinach and 2 ounces of cheese.

Pour egg mixture into pie crust. Sprinkle remaining bacon and cheese on top.

Bake for 30 to 45 minutes or until the edges are firm but the center is still a bit jiggly.

Allow quiche to cool for 20 minutes.

Later this week it's national Quiche Lorraine day so let them eat Quiche!!

Nutella Belgian Waffles

Waffles... Who doesn't like a good waffle. Though most of the dishes on this blog are the foods that comfort me and make me happy. This one is for my little. Whether waffles or pancakes, mini me is a fan of carbs and fruit in the morning. I asked him why he likes waffles so much?  He said because it's yummy. Well duh!! What's wrong with me. So thank goodness for those wonderful people from Sweden who created this dish, so that we could have this type of "yummy."

The basic recipe for this dish comes from Emirel Lagasse, because if you are going to do it... you gotta do it right. BAM!! I up'd the ante by adding Nutella and a little extra sugar. Now, I typically go with the path of least resistance when it comes to the dishes I make. I want to come as close to the original as I can but I want to use what is already have in the house and I don't want to spend hours making it. Who's got time for that? Especially, when there's a little one at you leg looking for something to eat.

Now my hubby will tell you, for me the path of least resistance typically comes from a box. Or that mix you can pour from that yellow jar. Yup, that's me. It's the morning, I'm tired and I've got a hungry little one. Quick is best. So I was not particularly excited to see Emirel's recipe had a step that required the beating of egg whites into stiff peaks. Nor was I particularly excited about the folding of those egg whites into the batter. But let me tell you... it was worth it. The texture of these waffles is to die for. I don't think I've ever had such fluffy and airy waffles. 

The perk of the recipe, that beautiful fluffiness you get from those egg whites. Even hubby uses it and he hates following directions.


Nutella Belgian Waffles
Makes 8 to 10 Waffles

Ingredients
2 cups of flour
2 teaspoons of baking soda
1/2 teaspoon of salt
4 large eggs separated
4 tablespoons of sugar
1/2 teaspoon of vanilla
4 tablespoons melted butter
2 cups of milk
non cooking spray
1/4 cup of Nutella

Tools: hand mixer, whisk and waffle iron

Directions:

In a medium bowl whisk together flour, baking soda and salt.

In a another bowl beat together egg yolk and sugar until completely combined.

Add melted butter, milk, and vanilla to eggs and whisk together.

Combine egg mixer and flour mixer until just blended.

Add Nutella to egg and flour mixer.

Beat egg whites approximately 5 minutes on medium speed until it forms stiff white peaks. (This is easier if egg whites are room temperature)

Gently fold egg whites into waffle mixer. Don't over mix.

Turn on waffle iron and allow it to get hot.

Coat waffle iron with non-stick spray.

My waffle iron uses approximately 1/2 a cup of waffle batter to make 2 waffles. Pour enough mixer to make sure entire griddle is covered.

Close and cook for 2 to 4 minutes. Most waffle iron will identify when waffles are ready.

Serve with whipped cream or powdered sugar and strawberries and enjoy.

Traditional Belgian Waffles are served with fruit. What fruit would you add to your waffles? Strawberries? Blueberries?

Corn Beef Hash Grittata

Do you ever find yourself binging on cooking shows? That's what I found myself doing the other weekend. Many times I'm running around on the weekend, so I've started recording shows to watch later. Of course what happened is then I spend hours watching cooking shows back to back. Sometimes these shows inspire me to make new dishes or to think differently about my combination of ingredients. The other day, Chef Marcela hit me with the mother load.

The Kitchen had its breakfast special and I found myself engrossed. Chef Marcela had me the moment she said sausage and grits. It's a combination that reminded me of when I used to work in this breakfast dive while in high school. I worked Sunday mornings so most of the customers were repeat clients. Initially the dishes the would request seemed odd to me but their satisfaction with the food encouraged  me to try new things. It was while working there that I first tried beef sausage and beef bacon. My food escapades there...that's a story for another time. Back to Marcela's dish.

What caught my attention was that Marcela's dish was high protein breakfast. I've been looking to boost my overall protein intake. When I have a long day, that's exactly what I need to get me through. Though I love her Cheesy Sausage Breakfast Grits, I altered it to fit what we like and I might have actually increase the protein in the dish. I'm using the term "grittata" because that's what Jeff Mauro called it and I like it. Of course, if you don't like corn beef hash, swap it out for sausage or bacon.


Corn Beef Hash Grittata
Makes 8 servings

Ingredients

1 can of corn beef hash
2 cups of milk
1 cup of water
1 cup of quick grits
2 cups of shredded cheddar cheese
5 large eggs
2 green onions/scallions chopped
1 teaspoon of salt
pepper

Tools Needed: Cast iron pan and whisk.

Directions:
Preheat oven to 375 degrees.

In a cast iron pan over medium heat begin cooking corn beef hash.

Allow hash to cook 4  to 5 minutes allowing it to brown.

Remove hash from pan and set aside.

Add 1 cup of milk and 1 cup of water to pan and bring to a boil.

Add 1 teaspoon of salt.

Reduce heat and slowly whisk in grits. (Nice and slow to avoid clumps)

Continue whisking until grits become thick.

Remove grits from heat and add 1 cup of shredded cheddar cheese.

Gently stir cheese into grits.

In a medium bowl, whisk together eggs and remaining milk. Add a pinch of salt and pepper.

Slowly pour eggs on top of grits and stir gently.

Add green onions.

Then add corn beef hash to the pan and stir gently. I actually used a fork to incorporate the corn beef hash and eggs.

Add remaining cheese on top, place pan in oven and cook for 45 minutes to 1 hour.

The dish is done when knife/skewer comes out mostly clean.

This dish is delicious and filling. Best of all it incorporates everything I love about breakfast, corn beef hash and grits. Talk about a dish the hits the spot. Hope you like it as much as we did!!

Rosemary & Olive Oil Biscuits

Have you ever had a taste for something? And you've eaten this and that but it just doesn't hit the spot? That's been my issue lately. I've had a rosemary craving. I know that sounds ridiculous, but it is what it is. I wanted something with rosemary. For a while I didn't care what it was. I put rosemary on meat. Then I wanted rosemary bread. I decided to indulge in a turkey sandwich on rosemary bread, but it didn't do it for me. Then since the holidays were coming I thought I would try make some southern drop biscuits but with rosemary and oil. That was another fail.

Of course, if at first you don't succeed try again. And so I did. This recipe is very similar to a muffin recipe I make. I was excited when I first took it out of the oven. I was expecting this savory muffin the would be fluffy and fall apart like a perfect muffin would. But first it had to be approved. My excitement was short lived when my husband told me I couldn't call it a muffin. I had gone through all of these failed attempts and I was so sure I had gotten it right this time. I was actually going for more of a muffin texture, that why I added sour cream. But in the end it didn't work out. Oh well, I'll tweak the recipe a bit and see what happens. Despite that, I love this recipe. It tastes great. And so, I'm keeping it.


Rosemary &Olive Oil Biscuits
Makes 6-8 large biscuits

Ingredients

2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of salt
2 teaspoons of fresh rosemary (chopped fine)
1 large egg
1 cup of sour cream
1/3 cup of olive oil
*garnish: course kosher salt

Directions:

Preheat oven to 350 degrees.

In a bowl, mix flour, baking powder, salt and fresh rosemary thoroughly.

In a second bowl, mix egg, sour cream and olive oil.

Little by little add wet ingredients to dry ingredients.

Mix completely.

Grease muffin pan and fill half way with mixture.

Bake for 20 - 25 minutes.

Once out of the oven sprinkle with some course kosher salt.

Just for kicks, I'm going to slice this baby in half and put a sausage patty with egg and cheese on it. That should be good. How are you going to eat your biscuit?

Sweet Potato Pancakes

So I've been mulling over this idea of Thanksgiving Brunch ever since we had brunch at my friends house the other weekend. The holidays can be a stressful time especially when there's the expectation to see everyone the same day. I remember when my husband and I were back and forth on the highway from the afternoon until midnight trying to see all of our family during the holidays.

Though that's not an issue anymore, it's one many of our friends still struggle with. The holiday shuffle can make you dislike the holidays altogether. So I was thinking maybe there should be a new tradition. Thanksgiving Brunch!! To be had the day of or the day after Thanksgiving (if you can convince one family). Or maybe have brunch for Friendsgiving.

A spin on all Thanksgiving favorites for brunch. Last week's spinach salad can be remixed into a great brunch salad. Just add Turkey. This dish will add the sweet to brunch. I was going for a sweet potato pie feeling. So, let's make some sweet potato pancakes.


Sweet Potato Pancakes
Makes 14 pancakes

Ingredients:

1 1/4 cups of sweet potatoes (3 baked sweet potatoes)
1 1/2 cups of milk
1 1/2 cups of flour
2 eggs beaten
3 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 melted butter
1 teaspoon salt
1 tablespoon brown sugar

Tools: blender, thin spatula, griddle and whisk.

Note: Feel free to switch of the sweet potatoes for pumpkin if that's what you prefer.

Directions:

Mix all of the dry ingredients.

Mix the sweet potatoes, milk and vanilla.

Place wet ingredients in blender to make the mixture smooth.

Add eggs to wet ingredients.

Add dry ingredients to wet ingredients a cup at at time.

Mix thoroughly.

Allow mixture to sit for 15 to 20 minutes.

Place the griddle over medium heat.

Pour about 1/4 cup of batter onto the griddle.

Cook until you see little bubbles and the pancakes begin to firm enough to flip. This should take about 3 minutes.

Flip pancakes and allow to cook for another 2 to 3 minutes.

Transfer pancakes to a plate or platter and cover with foil to keep warm.

These pancakes were drizzled with a little maple syrup and topped with candied walnuts, whipped cream and cocoa powder. Delicious. I love the smooth consistency of the pancake.

Brunch anyone?

Spinach Salad for Brunch

So this weekend was super busy. So busy I did not have time to plan dishes specifically for the blog. Much of my focus was on trying to figure out an AIP Paleo dish to bring to my friend's house for brunch. I always try to adhere to my friends dietary restrictions. It's so important to make everyone feel included. But there was a hiccup. I found a recipe for a wannabe banana crepe filled with strawberries and coconut. I knew it would be a hit. But I didn't have ripe enough bananas so I had to figure something else out. Then it came to me...salad. It's versatile enough that I could figure out how to get everyone's favorite brunch foods into this one dish.


As we were sitting down to brunch with my girlfriend and her family I realized my friends think I create lavish and indulgent dishes all the time. She told me they thought breakfast on the weekend was like brunch at the Waldorf (I'm exaggerating a bit but you get it). So I was happy that she was thoroughly impressed with the salad I brought. Don't get me wrong... I know there is a bit of an expectation when I show up. I did it to myself. But in the end, I would absolutely hate to disappoint my friends.

 But it was wonderful to know that my friends love me so much they are even happy when I bring a salad. Who knew?

This salad is wonderful because you can make it whatever way you would like. Have it with spinach, bacon, apples and walnuts. OR with eggs and avocado. In the end, everyone was happy and that's what matters.

Spinach  Salad
 Makes 6 servings

Ingredients
6 oz bag of spinach
6 slices of bacon
6 boiled eggs
4 oz of grape tomatoes
1/4 cup of walnuts
2 green apples
1 peeled orange (seeds removed)
1 hass avocado
Creamy balsamic dressing

Directions:
Place 6 slices of bacon on a baking sheet.

Set oven to 425 degrees and bake bacon for 17 minutes.

Place 6 eggs in a pot of water and allow to boil for 12 minutes.

While bacon and eggs are cooking, chop walnuts. Then dice avocado and apples.

Once bacon is cooked place on and paper towel and dab with another paper towel to remove grease.

Chop bacon.

Allow eggs to cool (rise with cool water) then begin to remove eggs.

Once shells are removed slice the eggs in half.

In a salad bowl, place spinach and bacon and toss gently with a little balsamic dressing.

This is a great brunch salad and everyone gets to make it the way they like it. The children had a sweet version with fruit and the adults had a savory version with avocado and tomatoes. I squeezed a bit of juice from the orange on the kids salad. Yum...