Delicious Israeli Egg dish. Best served with a side of Hummus and Pita.
From the Smitten Kitten
Shakshuka [Eggs Poached in Spicy Tomato Sauce]
Adapted from Saveur
Serves 4 to 6
1/4 cup olive oil
5 Anaheim chiles or 3 jalapeños, stemmed, seeded, and finely chopped (I was nervous and only used 2 Anaheims; I would go for 3 or 4 next time for a more moderate but still gentle kick)
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
1 teaspoon ground cumin
1 tablespoon paprika
1 28-ounce can whole peeled tomatoes, undrained
Kosher salt, to taste
6 eggs
1/2 cup feta cheese, crumbled
1 tablespoon chopped flat-leaf parsley
Warm pitas, for serving
Heat oil in a 12-inch skillet over medium-high heat. Add chiles and onions and cook, stirring occasionally, until soft and golden brown, about 6 minutes. Add garlic, cumin, and paprika, and cook, stirring frequently, until garlic is soft, about 2 more minutes.
Put tomatoes and their liquid into a medium bowl and crush with your hands. Add crushed tomatoes and their liquid to skillet along with 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes. Season sauce with salt.
Crack eggs over sauce so that eggs are evenly distributed across sauce’s surface. Cover skillet and cook until yolks are just set, about 5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with feta and parsley and serve with pitas, for dipping.
1/6/12
6/29/09
Roasted Red Pepper Dip
I got this recipe out of a "Get Healthy!" pamphlet for students. The other recipes were pretty geared towards teens like vegetable quesadilla and berry smoothie, but this one stood out. It is the best dip I have ever tasted and it is super easy!
Ingredients:
1/2 c roasted almonds (I use teriyaki flavored)
1 jar roasted red peppers, drained
2 cloves garlic, shelled and quartered
1 T red wine vinegar
Directions:
In a food processor, grind the almonds until they are almost a paste
Add the peppers and grind together
Add the garlic and red wine vinegar
Blend until smooth
Ingredients:
1/2 c roasted almonds (I use teriyaki flavored)
1 jar roasted red peppers, drained
2 cloves garlic, shelled and quartered
1 T red wine vinegar
Directions:
In a food processor, grind the almonds until they are almost a paste
Add the peppers and grind together
Add the garlic and red wine vinegar
Blend until smooth
White Sangria
This sangria is great, but actually much stronger than it tastes!
Into a pitcher with some ice pour:
1 bottle (750 ml) light, dry white wine (like pinot grigio)
--tip: as you pour the wine over the ice, shake the pitcher. If you pour the wine in without doing this, the ice will all fuse together
add:
4 oz Triple sec (4 shots)
2 oz brandy (get a brandy that is light in color--the darker ones tend to be sweeter)
add diced fruit like peaches, nectarines, cherries, berries, etc
If the sangria tastes too strong, add a few oz of lemonade (or white cranberry juice)
stir all together with a long handled wooden or plastic spoon (just not a metal spoon--i think i heard somewhere that using a metal spoon changes the taste)
serve over ice and top with seltzer if desired
Into a pitcher with some ice pour:
1 bottle (750 ml) light, dry white wine (like pinot grigio)
--tip: as you pour the wine over the ice, shake the pitcher. If you pour the wine in without doing this, the ice will all fuse together
add:
4 oz Triple sec (4 shots)
2 oz brandy (get a brandy that is light in color--the darker ones tend to be sweeter)
add diced fruit like peaches, nectarines, cherries, berries, etc
If the sangria tastes too strong, add a few oz of lemonade (or white cranberry juice)
stir all together with a long handled wooden or plastic spoon (just not a metal spoon--i think i heard somewhere that using a metal spoon changes the taste)
serve over ice and top with seltzer if desired
12/22/08
Sweet and spicy Caramelized Walnuts
These sweet-salty nuts make fabulous nibblers as well as a topping for salads. You can add more kick by sprinkling on a little curry powder during the last few seconds of cooking.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
Ingredients
makes one-half cup
1/2 tsp. vegetable oil or ghee
1/4 tsp. ground cumin
1/2 cup coarsely chopped walnuts
1 Tbs. sugar
Tiny pinch of asafetida (optional)
Seasoned salt to taste
Directions
In small skillet, heat oil over low heat. Add cumin and asafetida if desired and cook, stirring often, until fragrant, about 30 seconds. Add walnuts and cook, stirring often, until lightly toasted, about 2 minutes.
Sprinkle with sugar and a little seasoned salt. Increase heat to medium and cook, stirring, until nuts are coated with sugar, 2 to 3 minutes.
Immediately remove from heat (sugar will burn if it continues to cook) and transfer to plate. Cool completely before using.
4/20/08
Glory's Vegetarian Chopped Liver
This should really be called Vegetarian Pate, because everyone who's ever had chopped liver says this tastes very different. However, for the sake of the history of this recipe (my grandmother's childhood friend), the name will remain.
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
The key is to process all the ingredients separately. If you process them all together, it tastes the same, but looks rather ugly and is very mushy.
Ingredients:
3 Hard boiled eggs
1 Small can of peas (drained)
1 Small can of string beans (drained)
1 Large onion sliced in thin half-moons
1/4 lb Margarine
1/2 Cup Walnuts
6 Ritz crackers (or equivalent)
1 tsp salt (more to taste)
1 tsp pepper (more to taste)
Directions:
1. Quickly process beans and peas until well processed in food processor and remove into a bowl
2. Sautee all but 1 TB of the onion in the margarine until limp and clear (not browned) then process with the raw onion, remove and put into the bowl with the processed beans and peas.
3. Fold together bean mixture and onions until well blended
4. Process eggs, leaving a bit chunky. Remove from processor and fold into the mixture
5. Process crackers until they are fine crumbs, remove and fold into mixture
6. Process walnuts and fold into mixutre
6. Add salt and pepper to taste
4/10/08
Parmesan-Black Pepper No-Knead Bread
This is a recipe from Williams-Sonoma. It's a great recipe, and takes very little effort in terms of active cooking time, it does, however, take about 2 days to make because you have to wait and let it rise.
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
Ingredients:
3 C All Purpose Flour
1/4 tsp. Active dry yeast
1 3/4 tsp. Salt
2 tsp. Coarsely ground pepper
1/2 C Grated Parmesan
1/2 C Parmesan cheese chunks (1/4 inch chunks)
1 1/2 C plus 2 TBSP warm water
Directions:
1. In a large bowl, combine flour, yeast, salt, pepper and all Parmesan
2. Add water and stir until blended; the dough will be shaggy and very sticky
3. Cover with plastic wrap and let sit 12-18 hours at warm room temperature (around 70 degrees)
4. Place dough on a lightly floured work surface, sprinkle top with a little flour and fold the dough over on itself once or twice
5. Cover loosely with plastic wrap and let rest for 15 minutes
6. Coat a cotton (preferably not terry cloth) towel with cornmeal
7. Using just enough flour to keep the dough from sticking to the work surface or your hands, gently and quickly shape dough into a ball
8. Place dough seam side down onto towel
9. Cover dough with more cornmeal and place another cotton towel on top
10. Let rest for about another 2 hours--until the dough has about doubled in size and does not readily spring back when poked with a finger
11. At least 30 minutes before the dough is ready, but a 2 3/4 quart cast iron pot in the oven and preheat the oven to 450 degrees
12. Remove the pot from the oven. Slide your hand under the towel and turn the dough over, seam side up, into the pot; it's ok if it looks messy. Shake the pot once or twice if the dough is not evenly distributed.
13. Cover with lid and bake for 30 minutes.
14. Uncover and back for an additional 15-30 minutes or until the loaf is brown.
15. Remove from oven and let the pot cool for 10 minutes
16. Using oven mitts, turn the pot on its side and gently turn the bread; it will release easily
Variations:
Instead of the pepper/parmesan...
Rosemary-Lemon Bread: Use 2 tsp chopped fresh rosemary and 2 tps chopped lemon zest
Walnut bread: Use 1 cup of coarsely chopped walnuts
Olive bread: Use 1 cup coarsely chopped olives
1/1/08
Egg Casserole
This is Jason's mom's recipe. She talked it up when she was here in the city, and she was right.
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
Ingredients:
1 doz Eggs
1/2 C Flour
1 tsp Baking Powder
1 tsp Salt
1 tsp Pepper
16 oz. Shredded Sharp Cheddar Cheese
16 oz. Creamed Cottage Cheese
1 medium Onion, diced
1/2 lb Mushrooms, sauteed
2 Tbs Parsley
1 Tomato, sliced
Directions:
1. Preheat oven to 350
2. Beat eggs
3. Add flour, baking powder, salt and pepper
4. Fold in veggies (all but tomatoes)
5. Fold in cheeses
6. Pour into greased 9x12 baking dish
7. Lay tomatoes on top
8. Bake until golden brown at 350 for 45 minutes
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