On a recent pilgrimage to Israel, I encountered the cultural phenomenon that is the traditional Israeli breakfast: Fresh vegetable salads, an abundance of fruit, creamy bowls of hummus, smoky eggplant baba ghanouj, borekas, and pastries of every description. The pièce de résistance, however, was the warm and savory shakshouka. Featuring delicately poached eggs, spices and vibrant herbs, I knew I needed to make this when I returned home.
Fun to say (shak-SHOO-kah) and even more fun to prepare, this delicious souvenir from the Holy Land warms me from the inside out!
Preheat the oven to 375 degrees. Warm the oil in an oven-safe skillet (I used cast iron) over medium heat. Once oil shimmers, add onion, bell pepper, and salt. Cook until the onions are translucent.
Add garlic, tomato paste, cumin, and paprika. Cook, stirring constantly until fragrant, about 2 minutes.
Add crushed tomatoes with their juices and cilantro. Stir, and simmer for about 5 minutes.
Off the heat. Add salt and pepper to taste. Make a well near the edge of the pan with the back of a spoon and crack the egg into it. Spoon a bit of the tomato mixture over the whites to contain the egg. Repeat with remaining eggs, and season with salt and pepper.
Put the skillet to the oven and bake for 8–12 minutes, checking often after 8 minutes. Cook until the egg whites are an opaque white and the yolks have risen a little but are still soft.
Take the hot skillet out and place on a heat-safe surface. Garnish with fresh cilantro or a crumble of feta and enjoy!
Our convent menus usually include pork once a week in some form or other. Some of us would happily settle for homemade applesauce along with our crusty golden roasted pork and potatoes….but one of our younger, more innovative cooks came up with something that others found more appealing--and you may too: golden roasted pork with a luscious mango chutney she felt the Holy Spirit inspired her to create!
Coat the surface of a large oven-proof skillet or cast iron pan with olive oil. Heat on high heat. When oil begins to smoke, add pork loin to pan or skillet.
Season with salt and pepper. Once the first side has a golden crust, turn pork in the pan to get a crust on the other side. This will seal the meat before roasting, ensuring a juicy serving of meat when cut
Place the skillet and pork into the oven and roast, about 1 hour or until the internal temperature registers 145F on a meat thermometer.
Pull out the pork and let rest, loosely covering the meat with foil.
Coat the bottom of a medium saucepan with olive oil over medium heat.
Once oil is warm, sautee the red onion until it becomes translucent. Add red and green bell peppers and cook until tender.
Once vegetables are cooked, add mango and duck sauce, cooking through until the chutney starts to bubble. Add salt to taste.
Once the pork has rested, slice into ½ to ¼ inch slices, top with warm chutney and serve.
This week we continue with vegetarian recommendations, and this one is gluten free as well. Recently we had the pleasure of hosting a good friend of ours from “Across the Pond.” While our guest was not strictly vegetarian, we planned meals that were loaded with fresh produce and light on meat–and this vegetarian Frittata fit the bill!
Loaded with sauteed vegetables including a fistful of baby spinach, this dish is as versatile as you need it to be, easily adaptable for the breakfast, lunch or brunch table. A mini cast iron pan worked well as an individual serving and looked light-as-air still hot from the oven. Topped with cheese and garden chive, this just might make another appearance on our guest table this spring and summer!
If you were a Moroccan housewife planning a family meal, in all likelihood it would include couscous. This inexpensive yet highly nutritious food, often thought to be a grain, is actually made from wheat. Rich with religious and symbolic meanings, the making of it traditionally is a female activity during which prayers are said invoking blessings and prosperity.
It is a very time consuming, labor-intensive task involving much hand labor: sifting, rolling, and re-rolling again and again until granules of similar sizes appear. Then it is sun dried and stored until its time of cooking. Fortunately most of us can simply purchase it at any grocery store in its ready-to-cook form at any time and its popularity rapidly continues to increase in the food world.
As in many other countries it is served differently from one area to another. My favorite way is simply hot with a little oil or butter and onion salt. However guests who had it at last weekend’s dinner theatre with many added seasonings and various vegetables and herbs as we are showing it today said it was the best ever!
Prepare the dressing by whisking 2 tablespoons oil, lemon juice, 1 garlic clove, and lemon peel in small bowl and put aside.
Heat 1 tablespoon oil in heavy medium saucepan over medium heat. Add couscous, sprinkle with salt, and sauté until most of couscous is godlen brown, about 5 minutes. Add broth, incease heat, and bring to a boil. Reduce heat to medium-low. Cover the pot, and simmer until liquid is absorbed and couscous is tender (about 10 minutes). If couscous is not fully cooked and seems dry, add more broth by tablespoonfuls until couscous has cooked all the way through.
Heat 1 tablespoon of oil in a nonstick skillet over high heat. Add remaining garlic, onion, bell pepper, and zucchini and sauté until tender (about 3 minutes).
Sprinkle with salt and pepper. Transfer vegetables to large bowl and add chopped mango.
Add couscous to bowl with vegetables and mango. Drizzle with dressing and toss with chives and cheese. Season with salt and pepper to taste.
Easter! A day of joy! A day of celebration! That’s why we have been planning a festive Easter Sunday brunch this year. And that’s why we have been experimenting with a number of fresh new ideas to make this an uplifting meal of praise and thanksgiving that will set the tone for the week ahead.
One of the new dishes we put together is a colorful asparagus fritatta. This starts with a tasty potato and onion crust that is filled with a mixture of eggs, cheese, and bacon bits, and then topped with fresh asparagus spears, strips of zucchini, and colorful peppers. To dress it up we garnished it with a couple of crisp bacon curls. We were very pleased with its appearance and we loved its combination of flavors. It is definitely now on our menu, and I am almost certain once it has made its debut in the convent on Easter Sunday it will return for many repeat performances in the days ahead — not only as a brunch or breakfast dish, but as a lovely spring lunch or light supper.
Stamping the snow off of my boots I came into the convent from the windy cold outdoors. As I shed my coat, I thought “Nothing could be more comforting than the warmth of being indoors right now.” But then I entered the refectory where I was met with something else even more comforting. It was the unmistakable aroma of one of our favorite meals, simmering in the skillet. Cooked with just the right combination of spices and seasonings, few, if any can resist this Southwestern chili especially on a chilly night like this.
As mealtime arrived the Sisters all gathered in the dining room where a glowing fire crackled in the fireplace. Each of us had a bowl of chili with our own favorite choice of toppings. Nothing could have warmed our hearts or satisfied our pallets more. We ate our meal with gladness and gave God thanks for all His many, many blessings to us.
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Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month.
Sauté the vegetables, ground beef, and spices, then put the mixture into the Crockpot or covered skillet along with tomatoes and kidney beans. Simmer until it’s thickened and has a nice beefy flavor, and then stir in jalapeños. We like this served with cornbread.
To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups.
Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes.
Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces, until the beef is browned, about 7 minutes.
Transfer the mixture to the slow cooker or covered skillet, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook on lowest possible heat until the chili thickens and the flavors meld, adding small amounts of the beer and coffee as needed to keep mixture from sticking. Stir in the jalapeños or green chiles. Taste and season with salt as needed.