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.

Peruvian Quinoa Soup

These days some magazine is always talking about super food this and superfood that. But let's be honest, we want food that tastes good and makes us feel good. I was first introduced to quinoa by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and didn't embarrass me just educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa - quinoa soup. It was warm and delicious and perfect for a chilly Fall day.

Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the Fall many years ago it was served with beef. And though the person who introduced it to me was from Argentina, I later learned that quinoa was the staple of several other Latin American nations like Peru. Each nation makes its version of soap de quinoa based on the food stuff of that country. This will be a vegetarian version (for all my non meat eating friends), since I'm constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the Fall vegetables you like. Me... I'm adding corn, potatoes, maybe even some squash. It's really a great healthy dish. Defying the misconception that all comfort food is bad for you. It's got tons of vegetables and the quinoa provides a healthy protein.

Peruvian Quinoa Soup
makes 6 to 8 servings

Ingredients
1 cup quinoa
2 cups of water
3 cups of vegetable stock
2 cloves of garlic minced
1/2 onion sliced
2 medium carrots (chopped)
2 stalks of celery (chopped)
1 cup of potatoes (boiled & cubed)
1 cup corn
1 cup of winter squash (cubed)
fresh parsley or cilantro
1 teaspoon cumin
1 teaspoon salt
2 tablespoon sazon
1 teaspoon oregano
1 teaspoon paprika
2 bay leaves
1 tablespoon olive oil

Directions:
Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.

Gently allow water to flow over quinoa and out the bottom of the strainer.

Place aside and allow quinoa to dry.

In a medium pot heat olive oil over medium heat.

Add garlic and onions to pot and cook until soft (about 2 minutes).

Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.

Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.

Add quinoa and mix so all elements are covered with spices about 10 minutes.

 Add water and vegetable stock. Stir well and bring to a boil.

Once boiling turn heat to medium low and cook for 20 minutes.

Salt and pepper to taste.

Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it's delicious.

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Mussels Fra Diavolo

I love Italian food. And I understand I'm impartial from I'm from the east coast but the east coast has some of the best Italian restaurants. One dish I've fallen in love with is seafood Fra Diavolo. Out with a girlfriend to catch up, she ordered it at one of those chain restaurants. To my surprise it was delicious. I was so happy she shared with me. I have a bad habit of not trying anything new because I hate paying for food I'm disappointed with. If I want average food I can fool around and mess it up in my own kitchen (of course that rarely happens). Who wants to pay for food they really don't like?

Of course, as with most dishes I did my research. I'm always interested in the origins of food and how it has evolved. To me food can truly be revolutionary. So, I was even more surprised when I found out that Fra Diavolo isn't an Italian dish at all.

Of course, when it comes to Fra Diavolo there is something warm and soothing about a nice, tongue tingling tomato broth. It's easy to fall in love with this dish. Just as wonderful as the taste is the ease to make it. It can be finished before that frozen garlic bread you put in the oven. Of course, it's another one of those dishes that's disguised as one thing but really it another. Though Fra Diavolo is served in many Italian restaurants it is and American dish. Which I guess is perfect. It's a chameleon. Swap out the mussels for shrimp. Or have it the traditional way with lobster. In the spring on a rainy day or in the winter to warm your bones. Any way you decided this New York dish is delicious and easy to make.

Mussels Fra Diavolo

Makes 8 servings

Ingredients

2 pounds of mussels
1 tablespoons of olive oil
2 tablespoons of fresh parsley (chopped)
4 cloves of garlic ( minced)
1/2 cup of dry white wine
1/2 cup of seafood or vegetable broth
1/4 teaspoon of oregano
1/4 teaspoon of dried chili peppers
2 cups of diced tomatoes
1 medium onion (chopped)
1/2 teaspoon kosher salt
1/2 teaspoon of pepper
1 bay leaf

* Note: Buy your seafood as fresh as possible. If you like spice add more chili peppers/red pepper flakes.

Directions:
If not cooking mussels right away keep refrigerated. In a breathable bag (do not tie the plastic bag).

Remove mussels that are open and do not close when tapped on the counter. Soak mussels in cool water for 20 minutes. This should help to remove sand and dirt.

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To clean mussels, scrub shell with a soft brush and remove beards (use knife to grasp beard and pull toward the hinge).

In a large pot /dutch oven heat olive oil over medium heat.

Add onion then garlic. Cook stirring occasionally until onion turn translucent.

Stir in 1 tablespoon parsley, oregano, thyme, and red pepper flakes.

Add seafood broth and white wine. Gently scrap the pot and stir the contents.

Add diced tomato and bay leaf. Stir.

Reduce heat and simmer for 25 minutes.

Add mussels to pot and cook covered for approximately 3 minutes.

Shake pot occasionally to mix.

Add salt and pepper to taste.

Boil uncovered. Remove mussels as soon as they open. Discard any mussels that do not open.

To serve, add linguini to a large pasta bowl and gently pour the Mussels Fra Diavolo over the linguini. Sprinkle parsley on top.

You can eat this as an appetizer or serve over linguini and make it dinner. I typically eat it for dinner but it is a great starter to a meal. Yum

Slow-Cooker Corned Beef and Cabbage

I'm not sure exactly when I decided I really liked this dish. Though this is not a dish of my childhood it's one that over the years I've grown more and more found of. Though living in New York provided the opportunity to eat lots of different foods, I don't remember eating dishes like corned beef or shepherd's pie. Those were definitely dishes I was introduced to in Jersey. Of course, as an adult I've never met a holiday I wouldn't cook a dish for. So for St. Patrick's Day it's Corned Beef, Cabbage and Potatoes.

What I do know is that I started making it "right" just a couple of years ago. Now when I say right I don't mean the way it's traditionally done, I mean the way the majority of my friends and family like it. Knowing I made this dish and that I absolutely love food, my colleague was wonderful enough to share a little tip she learned from her mother... beer. I was floored. I had never thought of putting beer in with my corned beef. I remember hubby putting beer in our chili one time and I was not happy.


Of course, she's a food lover like me and you know you can never go wrong with a recipe from mom, so I had to try it. Now I never make corned beef with out making sure there's a bottle set aside to add to the pot. It's a truly comforting meal and a one pot wonder which makes it even better. I make my corned beef in the slow cooker. I actually have been dying for St. Patrick's Day so I could make corned beef in my brand new slow cooker.


Corned Beef and Cabbage
Makes 6 servings

Ingredients

3 pounds of corned beef
4 red potatoes
2 large carrots
1 head of cabbage
1 bottle/can of beer
1/2 cup of water
1/4 teaspoon of salt

Tools Needed: Slow Cooker

Cut potatoes into quarters and slice carrots.

Cut cabbage into strips and place to the side.

Put corned beef into slow cooker and place the carrot and potatoes on the side of the corned beef.

Sprinkle the spice packet on top of the beef potatoes and carrots.

Pour beer over the ingredients, then pour the 1/2 cup of water over everything.

Lastly, place cabbage on top of the corned beef, potatoes and carrots and sprinkle with salt.

Cook, covered for 4 to 5 hours on high (or 7 to 8 hours on low).

Simple, easy and tasty .... what more could you ask for. What dish do you make for St. Patrick's Day?

Ratatouille

Anyone else on the "New Year" workout kick? Most of my friends are in the gym but they were there  before the New Year. I'm the only one leading the charge in the opposite direction of healthy. I don't know how my husband deals with me. He great at getting his workouts in and eating healthy, then he comes home to brownies and cake. Despite my need to go against the grain, many of our meals have been protein not carb heavy these days. So much, I really needed something a less heavy. Dare I say it, healthier.

Of course, the recent snow storm hit us pretty hard so on this cold wintery weekend, I knew I couldn't  just make a "healthy" salad. We would all need something that warmed our bones. Especially, after being out in the snow all morning. Luckily our t.v. stays on the Disney channels and what movie commercial just happened to pop up on the screen, Ratatouille.

I know, I know, I am grown. But I love that movie and so does mini me. It's the movie that gave me the inspiration for what to do with all of the eggplant, tomatoes and peppers that grew in my yard one year. Initially, I was at a loss. I made baba-ganoush, sautéed eggplant and made eggplant lasagna (where I replaced the noodles for eggplant), I can't remember what other recipes I tried but the one that stuck was the ratatouille.

Many people have different ways of making the dish. Some add squash. Others mushrooms. In the end, I just used what was in the fridge. Some people dice all the vegetables. In the movie, I love how everything is sliced into perfect round circles. Unfortunately, I didn't have time for that though I would have loved to break out my mandolin. I needed it done quick, fast and in a hurry. No one wants to wait for food after being outside in the cold. Dicing the vegetables up and using  canned tomatoes cuts the cook time down to 30 minutes max. I served this over some quinoa because it's important to have protein after putting in hard work in the snow. Not to mention the Vitamin C in tomatoes can help increase the body's ability to absorb iron.

Ratatouille

Makes 6 servings

Ingredients 
1 large eggplant diced
2 bell peppers diced (yellow & green)
1 zucchini diced
1 15 ounce can of diced tomatoes
2 cloves of minced garlic
1/2 large onion diced
1/2  teaspoon of thyme
1 tablespoon of oregano
1 tablespoon of parsley
1/4 cup of olive oil, more may be needed
1 bay leaf
Salt and black pepper

Tools: Large sauté pan or dutch oven

Directions:
Place dutch oven over medium high heat and add half the olive oil.

Once pan is hot add diced onions and cook 5 to 7 minutes until they begin to caramelize.

Add eggplant and thyme sprinkle with salt and pepper.

Stir and cook eggplant for approximately 5 minutes.

Remove eggplant and onions from pan and set aside.

Add more olive oil to the pan then add zucchini and peppers.

Cook for 5 minutes making sure to turn zucchini occasionally. Sprinkle with salt and pepper.

Return eggplant, thyme and onion to the pot along with garlic, tomatoes and herbs (including bay leaf).

Salt and pepper to taste.

Cover land and cook for an additional 10 to 15 minutes stirring occasionally.

There you go a quick, easy, healthy dish that warms you up on a cold day. Add a nice French baguette, some butter and you are set.

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!!

Beef with Mixed Vegetables

Over the last year or so I've developed a love/hate relationship with what was my favorite Chinese food restaurant. I liked that it was in my neighborhood and that they knew exactly what I wanted even when I didn't.

I don't know if you can tell but I can be pretty particular about my food. Lately, something's been different. The food, it's just not how I remember it. I know I'm talking about a restaurant like it's my boyfriend but like a boyfriend sometimes food is exactly what you need. Then it lets you down, and you're not sure what to do after that.

And I know everyone has an off day so I've tried to go back at different times of the day on different days, trying to get that old something back. It didn't work. So, I had to take matters into my own hands. This dish is great because it takes 30 to 45 minutes (depending on how long you let the beef marinate) to make and you can put all the beef or vegetables you want in it.

Beef with Mixed Vegetables
Makes 4 servings

Ingredients
1 pound of boneless flank steak (you can use round or cubed)
1 tablespoons of cornstarch
1 teaspoon of garlic powder
1 teaspoon of ginger
1/8 teaspoon of salt
1 tablespoon of vegetable oil
1 tablespoons of sesame oil
1/3 cup of soy sauce
2 tablespoons of sugar
1 small onion cut into strips
1 tablespoon dry sherry
1/2 cup of water/beef stock
1/2 cup of broccoli
1/2 cup of snow peas
1/2 cup of carrots
1/4 cup of water chestnuts

Tools: Wok or large skillet

Directions:

Marinade:
Combine 2 tablespoons of cornstarch, 1 tablespoon of dry sherry, 1/2 a tablespoon of soy, 1 tablespoon of sesame oil, 1/8 teaspoon of ginger, 1/8 teaspoon of salt and 1/8 a teaspoon  of garlic powder. Combine ingredients until smooth.

Pat beef dry then slice.

Add sliced beef to the above mixture and coat completely.

Allow it to marinate for at least 15 minutes (30 minutes is better if you have the time).

Add 1/2 tablespoon of sesame oil to wok or skillet over medium heat.

Add your stir fry vegetables and cook for 4 to 5 minutes.

Remove vegetables from wok.

Add vegetable oil and beef to wok.

Stir fry beef for 5 to 6 minutes then remove from heat.

Combine all left over ingredients (soy sauce, brown sugar, ginger, corn starch, water/chicken stock, and ginger) into a bowl and mix until smooth.

Return beef and vegetables to wok and add the above mixture.

Cook for an additional 2 to 5 minutes mixing thoroughly.

This quick stir fry was a pleaser in our house. I served it over white rice.
Feel free to switch out the vegetables for whatever you like. As you can see, I went a bit veggie heavy.

Lasagna Soup

This holiday has been a wonderful time for me to experiment with some favorite comfort dishes. One of my family's favorite dishes is lasagna. But I don't make it as often as I'd like because making lasagna can be time consuming. Especially, when you are making most of it (minus the pasta) from scratch. But I came across a twist on this favorite comfort dish that makes it quick to make.

To be honest, I'd been dying for some lasagna for a while but I just didn't have the time to make it. Then one night I stop by my favorite convenience store to get a bowl of soup and there it was...lasagna soup. Now, at fist I was hesitant. You know when you have a taste for something and you know if it's not spot that craving will not go away? Well, I didn't want that to happen. I didn't want something that was almost like lasagna but not quite right because then I would still have a hankering for it.

Luckily, the wonderful people at the store suggested I try it before I buy it. Woo hoo. Those words were music to my ears. I tried it and I liked it. Of course, then I had to figure out how to make my own. I knew the toughest part would be getting the broth to taste just right. Eventually, with a little help from the gravy maker (hubby) I figured it out. I hope you like it just as much as we do. It's going to become a main staple in our house especially, during the fall and winter.

Lasagna Soup
Makes 8 - 10 servings

Ingredients
1/4 pound of sausage
1/2 pound of ground beef (gently seasoned with salt & pepper)
1/2 red pepper
1/2 green pepper
1/2 medium onion
1/2 tablespoon of garlic
1/8 cup of Italian seasoning
(fresh thyme, oregano, basil & parsley)
2 tablespoons of tomato paste
15 oz can of crushed tomatoes
4 cups of beef broth (or chicken)
1 bay leaf
1 tablespoon of olive oil
salt and pepper to taste
1/2 box of lasagna noodles
Optional: ricotta or sour cream
                  parmesan or mozzarella cheese
                  parsley for garnish

Tools: Dutch oven or metal stock pot and a wooden spoon

Directions:
 Finely chop peppers and onion.

In a dutch oven or heavy metal pot, heat 1 tablespoon of olive oil on medium- high heat.

Add onion and peppers.

Cook until onion is slightly translucent and soft ( about 4 minutes).

Add ground beef and sausage.

Allow meat to slightly brown then begin breaking it up with a wooden spoon.

Add garlic and italian seasoning, continue to mix all ingredients together.

Add tomato paste and stir for an additional 3 to 4 minutes.

Add beef broth and crushed tomatoes.

Cover pot and allow the mixture to come to a simmer (just a couple of bubbles rising to the surface. If your soup is boiling reduce the heat.)

Allow soup to cook for an additional 30 minutes. Remove the cover for the last 10 minutes of cooking.

While the soup is cooking, in a separate large pot bring salted water to a boil.

Add lasagna noodles and cook as directed in the label.

Once cooked, drain and drizzle with olive oil.

The final step is putting it all together.

I cut up my noodles and put it in the bowl first. Then pour the soup over and add a little parmesan cheese, dollop of sour cream and sprinkle of parsley. Yum.

It's a quick and easy dish that really hits the spot. Hope it becomes one of your fav comforts.

Cuban Black Bean Soup

It's "Meatless Monday" and soup is what I decided would be the best answer for the cold days we've been facing. I have to admit like soup. Soup with a sandwich or soup and salad. It doesn't much matter to me. What does matter is that it is filling and delicious.

I got this recipe from a Cuban tailor that decided to open a restaurant. I'm sure he may not have given me all the ingredients he puts in his but I got the basics. Cuban Black Beans is a great meatless Monday dish. If anything reminds me of comfort it's a nice warm soup.


Here's another wonder thing about meatless mondays, with the right dish... you don't miss the meat. It's a shocker right. Not all my dishes have meat and sugar. Hope you enjoy this one. It works wonderfully if you like spice. You can tell I really like this dish because the garnish list is long.

Black Bean Soup
Makes 6 servings

Ingredients

1 bag of black beans
2 cups of water
2 cups of chicken stock
4 Roma tomatoes
1 tablespoon of garlic
1/2 Spanish onion
1/2 green pepper
1/2 red pepper
1 bay leaf
2 teaspoon oregano
2 teaspoon of cumin
1/2 tsp salt
1 tablespoon of olive oil
1/8 cup of red wine vinegar

Garnishes:
Red onion
Jalapeño peppers
Hot sauce
Cheese
Sour cream
cilantro


Tools: 4 quart pot/stock pot

Directions:

In a large pot boil 2 cups of water.

While waiting for water to boil, place beans in a colander/strainer and rinse well. Make sure there are no rocks, etc in the beans.

Pour beans into boiling water and allow to boil for 5 minutes.

Place black beans and hot water into a heat resistant bowl (glass) and allow to soak for at least 1 hour.

Dice onion, tomatoes and peppers.

After 50 minutes (of soaking beans) place oil in stock pot on medium heat.

Once oil becomes hot add garlic and onions. Allow the onions to become translucent and brown a little.

Then add peppers, tomatoes and salt. Sauté for 5 to 6 minutes

Add the beans to the stock pot with oregano, cumin and salt. Stir making sure beans are covered with seasoning.

Add 2 cups of water and chicken stock. Make sure beans are completely covered.

Allow the mixture to come to a gently boil.

Cook for 20 to 30 minutes then add the vinegar. Add any additional salt & pepper.

Allow beans to simmer for another 1 to  1 1/2 hours.

I love to serve this with some cheese or avocados and fresh tomatoes. Sometimes over rice. You don't even miss the meat with the dish.

Potato Bottom Breakfast Cup

I've been on this breakfast kick and I'm not sure whether I want it to end. Particularly not after the "to go" breakfast I made the other day. This dish is most of my favorite breakfast foods rolled into one. With a little bit of healthy spinach so I don't feel bad. Hey, enjoying food is part of enjoying life.

It takes a little time upfront but it makes getting out the door much easier. It's my little way of making sure I take care of myself in the morning. Best way to do that is to have breakfast in the morning right? It's the perfect balance. A bit of potato, one egg, one slice of bacon a little cheese and spinach. I think I've covered all of the major food groups with this one.

Potato Bottom Breakfast Cup

Makes 6 servings

Ingredients:
4 red potatoes
6 eggs
6 slice of bacon
3 slices of cheddar cheese
1 cup of spinach
¼onion diced
½teaspoon of garlic
½tablespoon flour
½teaspoon paprika
½teaspoon of kosher salt
pepper

Tools: muffin tin and mandolin

Directions:
preheat oven to 425 degrees. Grease muffin tin.

Wash potatoes and place mandolin on julienne setting. Julienne potatoes.

In a separate dish, mix flour, salt, pepper and a sprinkle of paprika.

Add flour mixture to potatoes season thoroughly.

Place an equal amount of potatoes in the muffin tin.

Place muffin tin in oven for 15 to 18 minutes. Potatoes will begin to brown and crisp.

 Remove after 15 to 18 minutes and decrease heat to 350 degrees.

Cook bacon and dice.

Place a tablespoon of oil in a pan on medium heat.

Place onion and garlic in the pan. Allow to cook until slightly browned.

Add spinach to onion and garlic and sauté for 5 minutes.

Season spinach with salt and pepper.

Remove spinach from heat and allow to cool.

Place 1 tablespoon of spinach mixture on top of cooked potatoes.

Then crack egg and gently place on top. One egg in each of the tins.
 *Note: If not using bacon, salt and pepper the egg.

Place ½ a slice of cheese on egg.

Sprinkle bacon over egg and cheese.

Place tin in oven and bake for 25 minutes.

Viola... Breakfast on the go.

Mini Mac & Cheese

Roll apple roll. It's a conversation I've had often with my friends. How we are so much like our parents or how our children are like us. My mini me is exactly like me. That's why I call him mini me. We are alike in so many ways. We even like the same foods. So it's no surprise that he loves cheese. If left to our own devices we would probably eat grapes and cheese for breakfast, lunch and dinner. It's something I picked up from my mother and that my mini has picked up from me.

So as the cold weather rolls in, I wanted to make my mini me a favorite to bring to school for lunch. And what dish has enough cheese to please mini me ... mac and cheese. I love old school mac and cheese. There's something about lots of cheese baked into noodles that says I love you. But I've been making stove top mac and cheese because I've needed something quickly. Can't keep mini me waiting for food. But today I cut out a bit of time so he can enjoy this baked dish at school. This dish is a combo of everything I love about baked mac and cheese as well as stove top mac and cheese. It baked and gooey with a cheese sauce. I mean who doesn't love a cheese sauce. Talk about comfort!!

Mini Mac & Cheese

Makes 12

Ingredients:
4 ounces of elbow noodles
1 egg
2 ounces of cheddar cheese (shredded)
2 ounces of monterey jack cheese(shredded)
2 ounces of parmesan cheese
2 tablespoons of flour
2 tablespoons of butter
1 cup of milk

½ teaspoon of salt

⅛ ground black pepper
bread Crumbs -Optional
salt and pepper to taste

Tools: Wire Whisk (A wire whisk works better with this cheese sauce) and cupcake pan.

Directions:

Preheat oven to 350 degrees and spray cup cake pan with oil.

Over medium heat, bring 3 quarts of water in a pot to a boil. Add a pinch of salt.

Once boiling, add the elbow noodles and cook for 6 minutes. Place noodles in a strainer and set aside.

In a saucepan over medium heat melt butter.

Once butter has completely melted, add flour and stir thoroughly. The flour will begin to brown. Keep stirring.

Add some ¼ teaspoon of salt and pepper.

Stir in milk and slowly add cheese. Whisk as you add cheese.

Add noodles. Use a spoon or spatula to make sure noodles are completely covered with cheese mixture.

Add additional salt and pepper to taste.

Remove cheese and noodle mixture from heat.

Whisk egg in a separate bowl then add to the cheese and noodle mixture. Mix thoroughly.

Add 1/2 cup of the mac and cheese mixture to each cup.

Place cupcake tin in oven and bake for 15 to 20 mins. The edges of the mac and cheese will become slightly browned.

Let the mini mac and cheese cool for about 5 minutes.

These were supposed to be part of mini me's lunch but were such as success there was nothing left. Guess I'll be making more of these before the week is over. Hope it goes as fast in your house.