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! 

Slow Cooker Refried Beans (Without the Refry!)

My family LOVES refried beans but there is a lot of fat in the commercial canned versions, so when I found this recipe online for a slow cooked version without any oils, I decided to go for it!  I wasn't disappointed - this is a flavourful recipe with the perfect consistency and costs only pennies per serving.  Enjoy these with your next Mexican dinner, or just as a side dish!!

SLOW COOKER REFRIED BEANS

Ingredients:

1 onion, peeled and halved

3 cups dried pinto beans, rinsed

1/2 fresh jalapeno pepper, seeded and chopped

2 tbsp. minced garlic

5 tsp salt

1 3/4 tsp fresh ground black pepper

1/8 tsp ground cumin, optional

9 cups water

• Place the onion, rinsed beans, jalapeno garlic, salt, pepper and cumin into a slow cooker.  Pour in the water and stir to combine.  Cook on high for 8 hours, adding more water if needed (if more than 1 cup of water has evaporated during cooking, then the temperature is too high).
• Once the beans have cooked, strain them and the onions, reserving the liquid.  Mash the beans with a potato masher, adding the reserved cooking water as needed to attain the desired consistency.
• ENJOY!

Acorn Squash Soup with Warm Spices

This soup is the perfect taste of fall; squash, cinnamon and cumin are set off with the tang of lime juice.  Delicious and filling, low in calories, high in fibre and vitamin A!  Try this super economical dish tonight!!!

ACORN SQUASH SOUP WITH WARM SPICES

Ingredients:

 1 kg acorn squash

2 tbsp olive oil

1/4 tsp salt

1 medium cooking onion, diced

2 garlic cloves, minced

1/2 tsp chili powder

1/2 tsp ground cumin

1/4 tsp ground cinnamon

3 cups low-sodium vegetable broth

1 cup water

1/4 cup 35% cream (I used goat milk)

1 tbsp fresh lime juice

1/2 cup pepitas (young pumpkin seeds - optional)

• Peel squash, cut in half and scoop out seeds.  Cut squash into 1" cubes (approximately 7 cups worth)
• Heat a large pot over medium heat.  Add olive oil (or coconut or grapeseed), then onions. Saute until onions soften; approximately 5 minutes.  Add garlic, spices and remaining salt.  Cook for 1 minute.  Add cubed squash and cook 2 more minutes.  Add broth and water.  Bring to a boil and reduce heat to medium.  Simmer, partially covered, until squash is tender (approximately 30 minutes).
• Puree mixture in pot using a hand blender, or in batches using an upright blender.  Stir in cream and lime juice.  Ladle soup into bowls and garnish with pepitas.
• ENJOY!

Cheesy Mushroom Enchiladas

For "Cinco de Mayo" we decided to celebrate our adopted country's Independence Day by whipping up a Mexican feast!!  This was one of the menu items and it was delicious and simple - admittedly this is not an original recipe, but rather one from Rachel Ray.  I used the fresh mushrooms and onions from this week's CSA box from Cooper's Farm and the result was heavenly!!!

CHEESY MUSHROOM ENCHILADAS

Ingredients:

1 lb white mushrooms, sliced

1/4 cup of EVOO 

2 cups shredded cheese (I used goat cheddar but try monterey jack)

Salt, to taste

1 large white onion, chopped

2 tbsp chili powder

4 tsp ground cumin

1 can tomato sauce (15 oz), although homemade is best!

8- 6" soft corn tortillas

• Preheat the oven to 400F. Brush some olive oil in a 9 x 12 baking dish and set aside.
• In a large skillet, saute the mushrooms in 2 tbsp of olive oil over medium heat.  Stir occasionally until the mushrooms are a lovely golden colour. (Approx 15 mins)  Remove from the heat and toss them in a bowl with 1 1/2 cups of cheese.  Season with salt and set aside.
• In the same skillet, cook the onion in the remaining olive oil over medium high heat, stirring until lightly golden. (Approx 6 to 8 mins).  Add the chili powder and cumin and stir well for 2 minutes.  Add the tomato sauce plus 1/2 cup water.  Simmer until the sauce thickens.
• In the greased baking dish pour 1/3 cup of the tomato sauce in the bottom.  Coat the tortillas in some sauce to make them pliable and to absorb the yummy flavours of the sauce.  Place 1/3 cup of the mushroom mixture down the centre of the tortilla, roll up and place in the baking dish.  Once you have repeated this with all 8 tortillas, top them with the remaining sauce and sprinkle the remaining cheese over top.  Place into the heated oven and bake for 15 minutes, or  until bubbly.
• ENJOY!! 

Rockin' Moroccan Stew

Years ago I discovered this stew recipe in my "Crazy Plates" cookbook and I had forgotten about it until we recently went to a friend's Moroccan-themed dinner party!  It is simple, nutritious, filling, delicious and low fat....what more could you want?!?!

ROCKIN' MOROCCAN STEW

Ingredients:

2 tsp olive oil

1 cup chopped onions

1/2 cup each of diced celery and chopped green bell pepper (I only had orange for the dish pictured!)

1 clove garlic, minced

3 cups vegetable broth

3 cups peeled, cubed sweet potatoes

1 can (19oz) diced tomatoes, drained

1 can (19 oz) drained and rinsed chickpeas

1 tbsp lemon juice

2 tsp grated fresh ginger

1 tsp each of ground cumin, curry powder, ground coriander, and chili powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup raisins (I didn't have any so I used dried cranberries)

2 tbsp each light peanut butter, and chopped fresh cilantro

• Heat olive oil in a large Dutch oven over medium high heat.  Add onions, celery, green pepper, and garlic.  Cook and stir until vegetables begin to soften (approx. 3 minutes)
• Add all remaining ingredients, except raisins, peanut butter and cilantro.  Bring to a boil.  Reduce heat to low and simmer, covered, for 20 minutes.
• Stir in raisins, peanut butter and cilantro.  Mix well.  Simmer for 5 more minutes.
• ENJOY!            

Creamy Turkey & Apple Chili

As it is harvest time here and we just had Thanksgiving, I had apples and turkey a-plenty!  This recipe is one that I have made for years and love.  It is deceiving because it appears to be just creamy and bland...but it really packs a lovely heat which is surprising and delicious!!  I made a double-batch for a dinner party we had last night and everyone loved it!!

CREAMY TURKEY & APPLE CHILI

Ingredients:

1/4 cup EVOO

2 lbs of turkey meat, cut into 1/2" cubes

4 tsp chili powder

2 tsp ground cumin

Dash of cayenne (if you like it a little on the hot side!)

Salt & pepper, to taste

2 apples, peeled and cut into 1/2" cubes

1 onion, diced

4 tbsp butter

1/4 cup all-purpose flour

2 cups homemade chicken broth (or turkey)

3/4 cup milk

Two 15oz cans of white kidney beans, chickpeas, or Romano beans, drained and rinsed

2 cups shredded Monterey Jack or Asiago cheese

• In a large Dutch oven, heat 2 tbsp olive oil over medium-high heat.  Add the turkey, chili powder, cayenne (if using), and cumin.  Season with salt and pepper and cook, stirring, for 5 mins.  Transfer to a bowl.
• In the same pot heat the remaining 2 tbsp oil.  Add the apples and onion and saute until soft, stirring constantly. Approximately 6 mins.  Add to the turkey mixture.
• In the same pot, melt the butter over medium-low heat.  Whisk in the flour and cook for 1 minute, stirring constantly.  Whisk in the chicken (or turkey) broth and milk until thickened, approx. 3 mins.
• Stir in the turkey-apple mixture and beans.  Bring to a simmer, then stir in the cheese.
• Serve with cornbread muffins, tortilla chips, or crusty bread!
• ENJOY!!!

Cheddar Apple Soup

Mother Nature has definitely turned her thoughts towards autumn, and the air is getting chillier! I picked up our CSA box from "Cooper's CSA Farm & Maze" today and inside were all sorts of delicious vegetables ~ and most notably baby leeks!!! I LOVE the tender flavour of leeks and nothing smells better than sliced leeks sauteing in butter!!! Since we also received carrots, and I have apples from our apple-picking expedition to "Siloam Orchards" on Sunday, I decided to make this fall favourite! Paired with a loaf of warm crusty bread, this makes a delicious cool weather dinner!

CHEDDAR APPLE SOUP

Ingredients:

1/4 cup unsalted butter

2 small apples, peeled, cored and chopped

1 leek, sliced thinly

1 carrot, diced

1 stalk of celery, diced

1/4 cup all-purpose flour

2 1/2 cups chicken broth

1 1/2 cups apple cider or juice

1 tsp curry powder

1 tsp ground cumin

Pinch hot pepper flakes

2 cups grated cheddar cheese

1 cup grated Parmesan Reggiano

• In a large Dutch oven or soup pot, melt the butter over medium-high heat and saute the apples, leeks, carrots and celery until softened.
• Add flour and stir well to coat the vegetables. Stir in the broth, cider, curry powder, cumin and pepper flakes. Bring to a boil, then reduce the heat to a simmer. Simmer until the apples and vegetables are tender.
• Using an immersion blender, or in a food processor or blender in batches, puree the soup until smooth. Return to Dutch oven and bring to a simmer.
• Whisk in the cheeses until melted and soup is smooth.
• Serve with a warm loaf of crusty bread and ENJOY!

*To properly prepare leeks: Cut off root end and slice leek in half, lengthwise. Under running water, gently rinse to remove all grit that can be trapped in between the layers of the leek. Shake dry and then lay the halves, cut side down and slice!*

Grilled Tomatillo and Jalapeno Salsa

The tomatillos are also plentiful over at the farm and since I made Salsa Verde using them last year, and added them to my tomato sauce to thicken it up, I decided to make a batch of salsa using Cooper's jalapenos, garlic, oregano, tomatoes and tomatillos!

GRILLED TOMATILLO & JALAPENO SALSA

Ingredients

2 lbs tomatillos

4 cups chopped, peeled plum tomatoes

1 1 /2 cups chopped onions

1/2 cup finely chopped and seeded jalapeno peppers

2 tbsp finely chopped garlic

2 tbsp granulated sugar

2 tsp kosher salt (or canning/pickling salt)

1 tsp ground cumin

1 cup white vinegar

2 tbsp chopped fresh oregano (or 2 tsp dried)

• Peel husks from tomatillos and rinse under running water. Pat dry and broil in oven on a rimmed baking sheet, for approximately 10 minutes (turning halfway through to ensure even charring on all sides of the tomatillos). Remove from oven and let cool. Chop coarsely and measure out 5 cups.
• Meanwhile, prepare jars, lids in canner, as usual.
• In a large pot, combine tomatillos, tomatoes, onions, jalapenos, garlic, sugar, salt, cumin and vinegar. Bring to a boil over medium-high heat, stirring often (because it will stick to the bottom otherwise...trust me grrrr!) Reduce heat and boil gently, stirring often, for approximately 45 minutes or until mixture is thickened and salsa can be mounded on the back of a spoon.
• Stir in oregano.
• Ladle the hot salsa in to hot jars, leaving 1/2" headspace (adjusting headspace once air bubbles are removed). Wipe rim and centre lid on jar. Screw band down until fingertip tight. Place jars in canner and return to a boil. Process jars for 20 minutes. Turn off heat and remove canner lid. Let jars rest in the canner for 5 minutes before removing to a towel-lined surface. Check lids after 24 hours and reprocess any lids that have not sealed.
• ENJOY!!!
  

*As a note ~ my jars are labelled mild because the fresh jalapenos from Cooper's Farm are quite potent and last year my batch of salsa was quite hot! Therefore, I skimped a lot on the jalapenos and the result was more of a mild salsa instead of the desired medium. My next batch will have a little more heat!!!

Tender Beef & Sweet Potato Saute

I found this recipe in 2010's "Milk" calendar and it caught my eye because it required ingredients that I generally have on hand in the fridge/pantry/freezer and combines all the flavours I love! It notes that you can also spice this dish up with 1/4 tsp cayenne added to the beef, as well as sweeten the dish with 1/4 cup of raisins, sliced green olives and 1 tbsp capers with the green peppers....next time I'm going to try these variations!

TENDER BEEF AND SWEET POTATO SAUTE

Ingredients:

1lb boneless beef sirloin or other grilling steak

1 tsp ground cumin

1/4 tsp ground cinnamon

salt and pepper

1 tbsp butter, divided

1 onion, halved and thinly sliced

2 cups diced sweet potato

3/4 cup reduced -sodium beef broth

2 tbsp all-purpose flour

1 1/2 cups milk

1 green bell pepper, chopped (I used yellow because that's what I had in the fridge!)

2 tbsp tomato paste

1/4 cup sliced almonds, toasted (optional garnish)

• Trim off fat from beef and cut across the grain into thin strips. In a bowl, sprinkle the beef with cumin, cinnamon and 1/4 tsp each of salt and pepper. Stir to coat.


• In a large skillet melt half of the butter over medium-high heat. Brown beef strips in batches, adding more butter if necessary; transfer to a clean bowl.


• Reduce heat to medium. Melt remaining butter in the skillet and add the onion and sweet potatoes. Saute for approx. 3 mins. or until onion is softened. Add beef broth, increase heat to medium high and bring to a boil, scraping up any browned bits from the bottom of the pan.


• Whisk flour into the milk and gradually stir into the skillet; bring to a boil, stirring. Reduce heat and simmer, stirring often, for approx. 5 mins or until sweet potatoes are almost tender.


• Stir in the green bell pepper. Simmer, stirring often, for 3 mins, or until pepper is tender-crisp and the sauce has thickened.


• Stir in beef with accumulated juices and tomato paste; simmer for 2 mins. or until beef is hot. Season to taste with salt and pepper.


• Serve sprinkled with toasted almonds & ENJOY!!