Shakshuka

What is Shakshuka you ask?  Unique.  Tasty.  Healthy.  Vegetarian.  Heart Warming.  DELICIOUS!
In all seriousness, Shakshuka is essentially eggs poached in a spicy tomato sauce.  Keep reading!
I read that Shakshuka originated in Tunisia and is similar to Moroccan cuisine.  It is something different to try and I promise you won't regret it!

Shakshuka was introduced to me when my husband and I were living on the east coast for the summer.  His family often reunites throughout the summer and cooking is designated to those who volunteer.  Needless to say, I did a lot of cooking this past summer!  Anyway, my husband's cousins were visiting one weekend and they wanted to cook a vegetarian meal they had discovered and now cook once a week.  We gave it a try and it was an instant hit!  I hope you have the same reaction and take the leap into trying something new!

Shakshuka
Serves 4

Ingredients:

• 2 T Olive oil
• 1 Onion, chopped
• 3-5 Jalapenos, seeded and minced.  (3 = mild, 4 = moderate, 5 = spicy) *See note below
• 5 Cloves of garlic, minced
• 2 t Cumin
• 1-1/2 T Paprika
• 28 oz. can of diced tomatoes  *Note - added flavor is ok.  Fire roasted could be nice.
• 15 oz. can of diced tomatoes  *Note - added flavor is ok.  Fire roasted could be nice.
• 15 oz. can of black beans, rinsed (optional)
• Salt, to taste
• 5 - 7 eggs (this depends on the size of your pan and with whom you are dining)
• Feta cheese (for garnish)
• Crusty bread, flat bread or pita bread

 *Note- I seed the jalapenos for the most part but chop a few seeds in with the mix to add some added heat.  Keep in mind I only use 3 jalapenos and have sensitive taste buds.

Directions:

1. Warm olive oil over medium heat in a cast iron skillet or large, deep sauce pan
2. Saute onions and jalapenos until onions are soft (about 5 minutes)
3. Add garlic, cumin and paprika to the pan and stir together
4. Cook 2-3 minutes more, or until spices are fragrant
5. Add both cans of tomatoes with juices and if using, the can of black beans.  Mix well
6. Heat through and bring to a simmer.  Allow time to cook / heat through for 10-15 minutes
7. If your sauce is somewhat thick, make small indentations with your spoon where you plan to crack the eggs.  If your sauce is thinner, no sweat and read ahead!  At this time you should also taste your sauce and add some salt as needed
8. One by one crack eggs into the sauce.  I usually do a circle of eggs with one in the middle to maximize the number of eggs I can use.  Take care to do this quickly so eggs cook about the same amount of time
9. Cook eggs 5-6 minutes.  The yolk will be pretty runny, but then it mixes into the sauce as you eat.  If that freaks you out, cook for 6 minutes, but no more than 6 minutes.  This isn't meant to be hard boiled eggs in spicy tomato sauce! =)
10. Remove from heat.  Serve immediately in deep bowls and garnish with feta
11. Serve with bread (for dipping of course) and enjoy!

Bon Appetit!

Roasted Tomato & Vegetable Soup

Sorry I have been slacking with posting recipes! 
I love homemade soups but find I don't make them often enough, so in the new year I am going to try to pack my diet with more variety of homemade soups and salads.  Not only are they delicious and easy to make, but soups are also so very healthy!  This soup in particular is very easy to make and delicious.  Perfect for a cold winter day.

This Roasted Tomato Soup recipe is something I made quite some time ago and absolutely loved it.  It came from my Biggest Book of Soups and Stews cookbook from Better Homes and Gardens, and I can never go wrong with something from this cookbook. Although hearty, it is overall a very light soup but packed with wonderful flavors.  The fire roasted tomatoes give it a delicious smokey flavor and the mass amounts of vegetables make it really healthy which is a plus!  I hope you enjoy!

Roasted Tomato & Vegetable Soup
Makes 6 servings - 30min prep and 25min cook time

Ingredients

•  2 T Olive Oil
• 1-1/4 C onions, chopped
• 1 C sliced celery
• 3/4 C carrot, chopped
• 2 cloves garlic, minced
• 6 C chicken broth
• 2 C butternut squash, peeled, seeded and chopped
• 1 14oz. can fire roasted diced tomatoes, undrained
• 1 15oz. can white kidney beans(cannelini or great northern works too), rinsed and drained
• 1 medium zucchini, halved lengthwise and sliced into half moons
• 1 C small broccoli florets, fresh
• 1 C small cauliflower florets, fresh
• 1-1/2 t fresh oregano OR 1/2 t crushed dried oregano
• black pepper to taste
• Freshly grated parmesan cheese (optional for garnish)

Directions

• In a 4 qt. dutch oven heat the oil over medium heat.  Add onions, celery, carrot, and garlic.
• Cook and stir over  medium heat for 5 minutes
• Stir in broth, squash and undrained tomatoes
• Bring to a boil and reduce heat.  Simmer while covered for 20 minutes
• Add beans, zucchini, broccoli, cauliflower, oregano, and pepper and mix in
• Cook for 5 minutes more
• Scoop into bowls and sprinkle each serving with parmesan cheese if desired.

Thinking about it, this soup could also be delicious if served over a cheese tortellini.  I haven't tried it, but if you wanted to make it a bit heartier then that could be a good way to do it.  Let me know if you like it!

Bon Appetit!

Curried Butternut Squash Soup

While I am on a curry kick, you MUST try this delicious curried butternut squash soup.  I found this recipe in the Colorado Classique cookbook and the two times I have cooked this I made some very slight, but hardly noticeable changes to the original recipe. 

This soup was a pleasant discovery because I have a bad habit of staying away from potato/squash/ pureed soups because
1. They often times use heavy cream and my unfortunately slow metabolism and I try to avoid heavy creams more often than not, and
2. They seem like much more work than broth based soups

Well, now that I have a handy dandy high tech food processor I can no longer find an excuse for not making delicious pureed soups....and as for the metabolism, that is what a treadmill is for! 
Please note, this soup does not actually use heavy cream (yes, good find Leah) but I felt the need to explain to you why I am turned off by creamier soups. 

Anyway, now that the first winter storm has hit the Colorado Front Range and Thanksgiving is somehow right around the corner, you should give this soup a try and thank me for providing you with an easy to prepare accompaniment to your Thanksgiving meal or just thank me for the comfort your body will feel when you consume this butternut deliciousness on a cold winter day.

Curried Butternut Squash Soup

Makes 6-8 portions. 45 minute Prep.  30 minutes cook time

Ingredients

• 2.5 - 3 lbs of butternut squash, cooked until tender 
• 4 T butter
• 2 large shallots, chopped
• 1 medium onion, chopped
• 3 cloves garlic, chopped
• 1 T curry powder
• 4 C chicken broth
• Optional: grated white cheddar cheese (Colorado Classique garnishes with plain yogurt & mint)
  

Directions 

1. Preheat oven to 400 degrees.  Chop squash and place on rimmed baking sheet.  Drizzle with olive oil, salt and pepper and roast for 30 minutes.  (You can also cut the squash in half and cook in the microwave for 8-10 minutes cut side down, but I prefer the oven roasted flavor)

2. Meanwhile, prep other ingredients
3. When there is 5-10 minutes left on the squash, melt butter in a stockpot

 4. Add shallots, onions, garlic, and curry powder and saute for 5 minutes

5. Add cooked squash to the pot, add chicken broth and bring to a simmer
Cook for 30 minutes

6. Puree the soup in a blender or food processor, season to taste and garnish with white cheddar cheese, or with plain yogurt and mint

 7. Serve Hot...Of Course!!

The second time I made this I served it with green beans that were boiled, and tossed with olive oil, salt, pepper, craisins, and sliced almonds.  Not a bad combination if I say so myself!

Bon Appetit!