This is a Middle Eastern recipe which is basically an egg cooked in tomato.

Grandpa’s Shakshuka

• 1 C tomato pieces (not stewed, but mashed)
• 1/2 C canned Peeled Fire-roasted red bell pepper – diced
  If making your own, these freeze well
• 1/2 onion – sliced
• 1/4 C EVOO
• 3 cloves garlic – minced
• 3 TBL Harissa Paste (Store in glass)
• 1 tsp kosher salt
• 1 TBL dark brown sugar
• 2 tsp preserved lemons – minced
• 2 tsp preserve lemons – thinly sliced (for garnish)

Note:  Tunisia is the largest producer and consumer of harissa in North Africa.

1. Prepare eggs:
   1. Bring large pot of water up to boiling
   2. Gently ease two eggs per person into the boiling water
   3. Cook for exactly 120 seconds
   4. Transfer to ice bath for 60 seconds
   5. Remove to tea towel to dry
2. Place a pan on medium heat
3. Heat pan up to about 350º
4. Add the onion and saute for 3 minutes
5. Add salt and garlic and stir until the garlic starts to brown (30 seconds)
6. Stir in harissa paste, and add lemon and the brown sugar right away (cook 30 more seconds)
7. Put in peppers, and then the tomatoes – diced or minced (30 seconds)
8. Simmer uncovered on medium low for 20 minutes stirring occasionally
9. Create four divots in the shakshuka with the back of your spoon
10. Top with eggs broken into the divots
11. Garnish with more thin slices of preserved lemon
12. Continue to cook on medium low for an additional 8 minutes
13. Serve on top of a slice of toasted bread

Preserved Lemon

• 4 lemons into eight pieces (trim off ends and cut into 8 pieces)
• 3-4 TBL coarse ground salt

1. To a canning jar, add a layer of lemons, then sprinkle in salt, and repeat until filled.
2. Squeeze the juice from the ends and discard ends.  Put the juice over top of the lemons.   If not enough to almost cover, add some “Real Lemon” juice
3. Put into fridge for a week
4. Invert and age another week.
5. Repeat week by week for another 4-6 weeks

 

dLife.com is a website that focuses on healthy eating. The d stands for Diabetic, but these recipes are not just for diabetics. They are good recipes for healthy everyday living.

CLICK HERE TO VIEW

---

Heat EVOO and sautee minced garlic for about 60 seconds
Add 1 TBL tomato paste
Add 1 can crushed tomatoes
Continue to simmer

Butterfly and pallard chicken breast

Mix together 1/4 C ricotta, 1/2 C frozen (thawed) spinach, 1 egg and scant nutmeg
Spread mixture across top of flattened chicken
Roll chicken and secure with toothpicks
Sear in EVOO using hot skillet

Add spinach, basil and parsley to tomato mixture.
Add Worcestershire, white wine and salt and pepper to taste
Move chicken roll to tomatoes, cover and cook about 20 minutes

Serve with garlic mashed potatoes

So a friend at church gave me this recipe, and I thought I would Google the text, rather than retyping the entire thing. What I found were a dozen sites having the same recipe. (same typo, and all!) I am not sure which was the original source, but here are several of the sites PLUS a few from the Netherlands which do not vary much from the recipe recounted below. I have added a few of my own enhancements at this site (such as the slivered onion and option for tilapia) which I think improve the basic recipe. I inferred some of the improvements by using Google translate and the Dutch recipe sites.

Around the World in 80 Dishes :: AllerHande :: Smulweb :: Okoko Recepten

Eet Smakelijk!

Mustard Soup – “Mosterdsoep” – sounds pretty ludicrous. I had my doubts when I was told about it. I mean, mustard is for hot dogs. After making it, I am convinced that there are no rules when it comes to cooking.

Mosterdsoep is a creamy soup with a mild taste… not sharp as you might expect. The recipe is simple, easy, and inexpensive.

The soup is made with a traditional dutch mustard called “zaanse mosterd” but any grainy mustard will work. I used Dijon and it worked out just fine. Once site suggested a stone ground mustard; or mixing a spoon of wholegrain with a spoon of Dijon mustard.

Mosterdsoep
4 tablespoons butter – melted and clarified
1 onion finely chopped
1/2 C dry white wine
6 1/2 tablespoons all purpose flour
4 cups (1 liter) stock (chicken or vegetable)
4 tablespoons of dijon mustard
1 tsp sugar
1/2 cup Cream
1 Leek – sliced very thinly – place into water and set aside
( leeks frequently are dirty so make sure they are well rinsed )
1 or 2 tilapia fillets sliced in small chunks

1. Start by sauteeing your onions in EVOO over a medium heat.
2. Add in your clarified butter and flour and stir until the flour barely starts to brown.  The EVOO will keep the butter from burning.
3. Whisk in a few splashes of the stock. The flour will start to break apart.  Just keep whisking until it has completely dissolved.
4. Keep on adding and stirring this until you’ve added all the stock.
5. Add in your white wine.
6. Whisk in the mustard. Keep whisking until dissolved.
7. Add your pieces of leek
8. Add the cream and bring to not quite a boil.  Steam should be coming off the surface of the liquid.
9. Serve your soup, garnishing with a few chives, some bits of bacon and perhaps a dollop of sour cream.

Brown diced onions, minced garlic, celery and red bell pepper – set aside
Prepare your butternut squash – slice, bake at 350º for 20 minutes – set aside
You can optionally substitute eggplant or zucchini for the butternut squash.

Brown 1 lb ground pork shoulder and 1/2 lb ground 80/20 hamburger
When browned, add in 1 sm can tomato paste, 1 C white wine and 1 can crushed tomatoes
Add cinnamon stick and bay leaves ( to be removed later )
Add onions and garlic mixture back in
Let simmer and add water as necessary and reduce for about 90 minutes
Your final result should be like spaghetti sauce – not too thick, not too thin

In a glass baking dish layer
1/4 C sauce
Thinly sliced butternut squash ( use a mandolin )
Ricotta cheese and parsley
1/4 C sauce
Frozen ( defrosted of course ) spinach
Sauteed ( or canned ) mushrooms
1/4 C sauce
Provolone cheese
– REPEAT ABOVE LAYERS

Top with sauce and then provolone cheese and shredded Parmesan

Cover with foil and bake 357º for 45 minutes
Remove foil, then bake another 10 minutes
Cool for an hour. This is great when it is cut, then warmed again in the microwave.

1 C sugar
1/2 C Karo Syrup
Simmer on medium high (About 20 minutes)
Heat to 280-290º (Should become golden brown)
Brush sides occasionally with water to prevent crystals
Add 1/2 C room temperature heavy cream
1 TBL cold butter (Stir to melt)
Let cool about 1/2 hour

Make flat sheet of pie crust – or make your own (See recipe here)
Cut circles (or squares)
Grate 3 granny smith or 2 honey crisp apples
Mix with 1 tsp cinnamon and 1/4 C of your caramel sauce

Brush edges of pie crust with egg, place 1 TBL of apple mixture in the center, fold over and press with fork to seal.
Poke 2 or 3 small cuts on the top for steam to escape
Dust with Turbinado sugar
Bake 350º for 20-25 minutes or until golden

Serve with caramel dipping sauce

 

 

Preheat oven to 375º
Cut together

• 1 C flour
• 1 C brown sugar
• 1/3 C cold butter
• 1/2 tsp salt

Press mixture into bottom of glass baking dish
Bake for 10 minutes
—–
In double boiler melt:

• 1 C butterscotch morsels
• 1/2 C light corn syrup
• 1 TBL butter
• salt
• 1 TBL water

Mix in 1 C chopped walnuts
Spread evenly over cooking base
Cook 10 more minutes
Let cool 45 minutes
Cut, separate and wrap in waxed paper

This is a Copy Cat Version of the Lemon Loaf that is sold by Starbucks.