Brown Butter Tortellini with Kale & Peas

Props to Real Simple for this recipe that is, well....really simple!  Go figure.  Now that I have made it, I was bummed that I tried this one on a Saturday night because it is soooooo simple, yet satisfying!  It easily took less than 30 minutes from the time I decided to cook until the time we sat down to eat, which in my book is the best kind of meal for a weekday after hanging out with third graders all day!  Plus, it was delicious!

Ingredients:

• 16 to 19 oz. Bag of frozen cheese tortellini (not frozen would work too but is more expensive)
• 1 C Frozen peas
• 4 T Butter (I used salted, but go for unsalted if your body dislikes excess sodium)
• 3 Roma tomatoes, diced
• 1 Bag of Spinach OR 1 Stalk of Kale, stems removed and torn into bite size pieces
• 1 t Lemon Zest (if you are lazy/don't have a lemon, feel free to omit but add more lemon juice)
• 1 T Lemon Juice
• Salt and Pepper

Directions:

1. Cook tortellini according to the package directions (Takes about 5 mins once the water boils)
2. With 1 minute remaining on the tortellini, add in the cup of frozen peas.  Strain.
3. Meanwhile, warm a large skillet over medium heat and brown the butter.  To brown the butter, melt the butter in the skillet and allow time to heat for 2-3 minutes.  Watch out for splashes and use a splash guard as the butter heats.  Once it slightly browns and has a nutty fragrance it is good to go.  Be careful not to burn the butter!
4. Once butter is melted, add in the leafy greens and tomatoes and cook, stirring occasionally, until your greens are wilted.  About 5 minutes.
5. Once your tomatoes are cooked and greens are wilted remove from heat.  Add the cooked tortellini and peas to the skillet and mix together.  
6. Add in the lemon zest, lemon juice, salt and pepper and toss to coat.
7. Serve warm!  Piece of cake, right?!

P.S.  My husband said it reminded him of his families Christmas Sugar Cookie recipe but trust me, it does not taste like sugar cookies.  I guess he just associates lemon zest and butter with Christmas cookies?  Regardless, try this one!!

Bon Appetit!

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!