Shakshuka

I needed a recipe that was not only quick and tasty, but wanted it to be simple and clean too - plus who doesn't love breakfast for dinner?  Shakshuka is a dish usually eaten for breakfast in Israel, although with a side salad it is a lovely light vegetarian evening meal.  Made in one skillet it hails from Libya and has many variations.  This version included items that I had available in my pantry!

SHAKSHUKA

 Ingredients:

1 tbsp extra virgin olive oil

1 diced onion

1 clove garlic, minced

1 seeded and diced red or green pepper

28oz can diced tomatoes (I use low-sodium)

1 can tomato paste

1 tsp chili powder

1 tsp ground cumin

1 tsp paprika

Pinch of cayenne

Pinch of sugar (optional)

Salt & pepper, to taste

5 - 6 eggs

1 tbsp chopped, fresh parsley

• Heat olive oil in skillet.  Saute onions and peppers over medium high, stirring often, until softened.  Add garlic; saute for an additional minute.
  
  
  
• Add tomatoes, tomato paste, and spices.  Stir to combine well.  Simmer over medium heat for 5 to 7 minutes, or until it reduces and thickens.  Add salt, pepper and sugar to taste.
  
• Crack the eggs, one at a time, directly over the tomato mixture, spacing out evenly.
  
• Cover the skillet and allow to simmer for 10 to 15 minutes or until the eggs are cooked and the sauce has really thickened.
  
• Turn off heat, sprinkle chopped parsley over entire dish.
• Serve with toasted flat bread
  
• ENJOY! 

White Fish Cakes with Lemon-Chili Mayo

This photo really doesn't do this dish justice - when I make these again (because I absolutely will!), I will take a better quality shot.  These are not only easy and economical but extremely healthy.  I made this recipe gluten-free by using rice bread crumbs instead of regular breadcrumbs.  Thank you "Canadian Living" magazine for yet another winner!

WHITE FISH CAKES WITH LEMON-CHILI MAYO

Ingredients:

1 rib celery, coarsely chopped

2 green onions, coarsely chopped

1/4 cup fresh parsley leaves

450g firm white-fleshed fish fillets (such as halibut or basa), coarsely chopped

3/4 cup fresh bread crumbs.

1 egg

2 tsp Dijon mustard

1/4 tsp pepper

1 tbsp oil (I used coconut)

Lemon-Chili Mayo

1/3 cup light mayonnaise

1 1/2 tsp lemon juice

1/4 tsp chili powder

• In a food processor, pulse together celery, green onions, and parsley until finely chopped.  Scrape into a bowl.
• Add fish to the food processor; pulse until fine but not pureed.  Add to the parsley mixture and stir in bread crumbs, egg, mustard and pepper.
• Divide into 8 portions and make each portion a 1/2" (1cm) thick patty.
• In a nonstick skillet, heat oil over medium heat.  Cook fishcakes turning once, until golden and firm to the touch (aprox. 8 to 10 minutes)
• Meanwhile, whisk together mayonnaise, lemon juice and chili powder.  
• Serve fishcakes with a side of mayo and ENJOY!

*Coat the fishcakes in 1/3 cup medium or fine ground cornmeal.  Cook as directed for a crispy cornmeal version!

Easy Spanakopita

I tried looking this recipe up on my blog and was shocked that I hadn't posted it before now?!  During the spring when baby spinach is in season and is plentiful in our CSA boxes, I make this recipe a lot!  It's fast, easy and delicious.  Serve on its own, with a salad or as a side dish - you'll be amazed at how easy and economical it is!

EASY SPANAKOPITA

Ingredients:

3 tbsp olive oil

1 large onion, finely chopped

3 garlic cloves, minced

1lb baby spinach

1 large egg

1/4 cup flat leaf parsley, finely chopped

1/4 cup fresh dill, finely chopped

6 oz feta cheese, crumbled

1 1/2 tsp Kosher salt

1/4 tsp white pepper

10 sheets phyllo dough, thawed if frozen

1/2 cup (1 stick) unsalted butter, melted

• Preheat oven to 350F.  Heat oil in a large skillet over medium heat.  Add onion and saute for approx. 8 minutes, or until softened.  Add garlic and saute, stirring constantly to prevent burning and sticking, for 1 minute.  Gradually add the spinach leaves and saute, stirring often, until wilted.  Transfer to a medium sized bowl and stir in egg, feta, herbs, salt and pepper.  Set aside.
• Lay 1 sheet phyllo on parchment lined rimmed baking sheet (cover remaining phyllo sheets with a damp teacloth as they will dry out really quickly!), and brush all over with the melted butter.  Repeat twice.  Spread spinach mixture in the centre and gently spread to within 1 1/2" of the edge of the pastry.  Top with 3 more buttered sheets.  Fold in sides to seal the spinach mixture in the pastry sheets.  Butter remaining 4 sheets and crumple gently like tissue paper, on top. 
• Place in oven and bake until a golden brown (approx. 40 minutes)
• ENJOY!  

Lentil and Chickpea Soup

"Harira" is a traditional Ramadan soup that is easy to prepare, makes a large quantity and is substantial for supper after fasting all day.  I've made this often over the years and all of us enjoy the wonderful aroma and taste of this delicious soup!

LENTIL AND CHICKPEA SOUP

Ingredients:

1 large bunch of fresh parsley and cilantro (coriander)

8 cups vegetable stock

1 cup green or brown dried lentils

1 can chickpeas, drained and rinsed

2 cans (each 19oz) chopped tomatoes, drained

2 onions, diced

2 tsp ground cinnamon

1 tsp each ground cumin, ground ginger, turmeric and black pepper

1/4 cup lemon juice

2 tbsp EVOO

• Chop 1/4 cup each of the cilantro and parsley; set aside.  Tie together remaining coriander and parsley and place in a large pot.  Add stock and bring to a boil.  Reduce heat to low and simmer, covered, for 15 minutes.  Discard herb bundle.  Add lentils; cover and continue to simmer for 15 minutes.
• Add chickpeas, tomatoes, onions, cinnamon, cumin, ginger, turmeric, and pepper.  Cover and simmer for a further 30 minutes.
• In a food processor, blender or using an immersion blender, puree 3 cups of the soup.  Return to the pot and stir in the lemon juice, olive oil and reserved chopped herbs.
• Serve in warmed bowls and ENJOY!  

Winter Vegetable Croustade Au Gratin

The picture really doesn't do this casserole justice...I had carrots, fingerling potatoes, celery, sweet potatoes, and parsnips on hand so I hauled out this recipe that I ripped out of a magazine years ago!  This is really delicious, quick and easy ~  my kids and I loved it (Devon even asked to have it for lunch the next day!)

WINTER VEGETABLE CROUSTADE AU GRATIN

Ingredients:

2 tbsp butter

1 onion, chopped

2 cloves garlic, chopped

4 cups of your choice of winter vegetables, peeled, and cut into 1" sticks, or diced

1 tsp fennel (anise) seeds

2 cups old cheddar, shredded

2 tbsp butter, melted

2 slices of whole wheat bread crumbled or diced

3 tbsp chopped fresh parsley

Salt and freshly ground black pepper, to taste

• Preheat oven to 400F.
• In a large skillet melt butter over medium heat.  Saute onions, garlic, vegetables and fennel seeds for 3 to 5 minutes, or until onions and garlic are golden.  Salt and pepper to taste and transfer to an ovenproof dish.
• In a small bowl, combine cheese, melted butter, breadcrumbs, and parsley.  Salt and pepper to taste.
• Top vegetables evenly with cheese mixture.  Bake 15 minutes, or until vegetables are soft and cheese topping is golden and crusty.

*This dish can be prepared ahead and baked or reheated just before serving.  If you want, you can add cubed, cooked meat or poultry to the vegetables before baking.
**If you are using fingerling potatoes or sweet potatoes, saute first as mine came out slightly crunchy!

Moroccan Vegetable Soup

With all the wonderful root vegetables that are available at this time of year, and in our Winter/Spring CSA box from "Cooper's CSA Farm & Maze", I have been on a crazy soup kick!!!!  Obviously I am a BIG fan of soups (hence the name of this blog!) and the main reason is that it is an easy and delicious way to include all sorts of vegetables into your diet in one sitting!  This recipe is no exception ~ give it a try!!

MOROCCAN VEGETABLE SOUP

Ingredients:

1 tbsp olive or sunflower oil

1 tbsp unsalted butter

1 onion, chopped

1 clove garlic, finely chopped

1 cup chopped carrots

1 cup chopped parsnips

1 1/2 cups peeled, seeded & chopped pumpkin* 

4 cups chicken or vegetable stock

Lemon juice, to taste

Salt and freshly ground black pepper, to taste

Garnish:

3 tbsp chopped fresh parsley and cilantro, mixed

A generous pinch of paprika

• Heat the oil and butter in a Dutch oven (or a large pot) and saute the onions for 3 minutes, or until softened but not coloured.  Add the garlic, carrots and parsnips, cover and cook for a further 5 minutes, stirring occasionally so the garlic doesn't stick to the bottom and burn.
• Stir in the pumpkin and saute for a further 5 minutes. Add the stock, bring to a boil, and cover and simmer for 35 to 40 minutes.
• Allow the soup to cool slightly, then pour into a food processor or blender (or use an immersion blender) and puree until smooth, adding a little extra water if it becomes too thick.
• Pour back into the clean pot and reheat gently without boiling.  Add the lemon juice, salt and pepper and taste.
• In a small skillet, heat 1 1/2 tsp olive oil and saute the herbs and paprika until just wilted.
• Pour the soup into bowls and swirl the garnish into the soup ~ ENJOY!

*If you don't have a small pumpkin, you can substitute hubbard , butternut, or acorn squash!

Pork Persillade with Roasted Brussels Sprouts & Sauteed Mushrooms

Admittedly I have been making old favourites such as "Carrot Dill Soup", "Smashed Rutabagas with Ginger-Roasted Pears", "Brussels Sprouts with Sweet Potatoes & Maple Syrup", "Thai Cashew & Broccoli on Quinoa", and "Mum's Pork Sausage Stuffing" that went into the Thanksgiving turkey...but with the dramatically cooler weather that we have been experiencing, I felt like some pork tenderloin, Brussels sprouts roasted in the oven, and mushrooms sauteed with garlic and fresh parsley!  This is a delicious and easy wintertime meal (especially if you cook up several tenderloins at once like I did, and then have it in a container sliced and ready for sandwiches and for a quick addition to meals!).  Don't be intimidated by the title of this recipe ~ persillade is a simple parsley and garlic rub that is quick, fresh and easy to make!!

PORK PERSILLADE WITH ROASTED BRUSSELS SPROUTS & SAUTEED MUSHROOMS

Ingredients:

Pork:

2 pork tenderloins(I did 4 loins at once and just doubled the recipe!)

1/2 bunch fresh parsley, finely chopped

3 to 4 cloves garlic, finely diced

1/4 tsp Kosher salt

1/4 tsp freshly ground black pepper

4 tbsp of EVOO (or enough to make the parsley into a paste)

Brussels:

Brussels sprouts, trimmed and halved (I usually count 6-8 Brussels per person)

2 tbsp EVOO or grapeseed oil

1 tsp seasoned salt (use Lowry's as it doesn't have MSG!), or lemon pepper

Mushrooms:

8-10 mushrooms cleaned, stems removed and cut into 1/4's

3 cloves garlic, finely diced

1/4 cup finely diced fresh parsley

2 tbsp EVOO (although you could combine 1 tbsp EVOO with 1 tbsp butter as well)

Salt & pepper, to taste

• Preheat oven to 375F and lightly oil a baking dish.
• Combine the 1/2 bunch of parsley with the garlic, salt and pepper and olive oil for the pork.  Stir until a paste-like consistency.  If it is still dry, add a little more extra virgin olive oil (EVOO).
• Lay the tenderloins in the baking dish and rub parsley mixture into the skin of the pork, turning to ensure even coating on all sides.
• Place in the oven for approx. 35-45 mins.  Using a thermometer, ensure the internal temperature of the pork loin is 160F before removing.  
• Remove from the oven and slice.
• Meanwhile, place Brussels sprouts in a bowl with the olive oil and lemon pepper or seasoned salt.  Stir to coat and place on a rimmed baking sheet.  Place in the oven with the tenderloin for approximately 15 minutes, stirring occasionally to ensure even browning.
• Remove from oven.
• While Brussels and pork are cooking, heat a medium-sized skillet over medium high heat, and add the olive oil, mushrooms, parsley and garlic.  Saute stirring often till mushrooms and garlic is golden.  Season with salt and pepper.
• Remove from heat.
• Place slices of pork tenderloin on a plate along with the Brussels and the mushrooms ~ ENJOY!

*If you wish you can prepare a gravy like I did in the photo to go along with the pork (although the pork is generally flavourful enough by itself!)
*Instead of mushrooms, serve mashed potatoes or scalloped potatoes with this dish, perhaps some glazed carrots and parsnips, or try my smashed rutabagas with ginger-roasted pears....all this seasonal produce tastes wonderful together!

  

Eggplant with Lamb, Rice & Currants

I am ashamed to admit that I had two beautiful eggplants from my summer CSA box sitting in my fridge for a couple of weeks - and were needing to be used QUICKLY!  So I searched through my recipes and discovered this one from Martha Stewart Living magazine.  It was delicious and surprisingly, something that all members of the family enjoyed!!!

EGGPLANT WITH LAMB, RICE & CURRANTS

Ingredients:

1 1/2 tbsp of olive oil

1 medium onion, chopped

3oz ground lamb

Coarse salt and freshly ground black pepper, to taste

1 2/3 cups of chicken stock

1 cup short-grain brown rice

3 tbsp dried currants

4 small eggplants (or 2 large in my case!)

1 cup fresh flat-leaf parsley, chopped

1/4 cup fresh mint, chopped

Finely grated lemon zest of 1 lemon

• Preheat oven to 400F.  Heat 2 teaspoons of EVOO in an ovenproof pot over medium heat.  Cook the onion, stirring often to prevent sticking, until soft and slightly caramelized (approx. 10 to 12 minutes).  Add the ground lamb, breaking it up with a wooden spoon.  Season with 1 tsp salt and 1/4 tsp pepper.  Cook until lamb is cooked through and no longer pink (3 to 4 minutes).  
• Add stock, rice, and currants.  Bring to a simmer.  Cover and transfer to the oven on the lowest rack.  Cook for 1 hr. and 20 minutes.
• Meanwhile, slice eggplants in half lengthwise, brush each cut side with 1/4 tsp oil.  Roast, cut side up, on a rimmed baking sheet on top oven rack until centres are soft and tops are browned (about 40 mins).  Let cool.
• Gently scrape eggplant flesh into a large bowl, reserving skins*.  Stir in lamb-rice mixture, chopped herbs, and lemon zest.  Divide stuffing among eggplant skins.  Garnish with more herbs and lemon zest.
• Enjoy with some toasted flat breads!!

*As I didn't tell my children there was eggplant in this recipe until they finished, I threw the skins away and opted to mix everything together and serve in bowls!  

Spanakopita Lasagna

I first enjoyed this dish while on a scrapbooking retreat ~ Martha is a fantastic chef and owner of "Selwyn Shores" which is located in Lakefield, ON.  For me, being such a foodie, I enjoy the meals that Martha prepares as much as the time to focus on my scrapbooking!  At the end of each weekend that we go there, she lays out the recipes for all the meals she has prepared for us so we can copy them and make the dishes ourselves at home (and since she keeps meticulous records, we are never served the same dish twice!)  This lasagna was so simple and so flavourful I not only copied it, but make it quite frequently for my family!

SPANAKOPITA LASAGNA

Ingredients:

227g baby spinach

1 cup crumbled feta

3 eggs, lightly beaten

1/2 onion, roughly chopped

1 bunch fresh parsley

1/2 cup EVOO

4 cups tomato sauce

Fresh lasagna noodles (I use Olivetti whole wheat ones)

2 cups grated mozzarella

• Preheat oven to 350F
• Cook spinach in the microwave or in a skillet until wilted.  Drain and squeeze dry.
• Whisk 3/4 cup of feta into the eggs and set aside.
• Chop spinach, onion, and parsley in a food processor until the consistency of a pesto.  I slowly drizzle the olive oil in the bowl while the food processor is running to help smooth out the spinach mixture.
• Add the spinach mixture to the eggs.
• Pour a thin layer of tomato sauce in the bottom of a 9"x13" lasagna dish.  Cover with a single layer of noodles.  Spoon half the spinach mixture over top the noodles.  Cover with another thin layer of sauce, then another layer of noodles.  Spoon the remaining spinach mixture over the noodles and cover with a final layer of sauce.
• Top with the remaining feta cheese (1/4 cup) plus the 2 cups of grated mozzarella.
• Place in the oven and bake for 40 minutes.  Let stand for 10 minutes before serving.
• ENJOY!