Shakshuka

Poached eggs in a simmering tomato sauce with spices, feta, and cilanto?! Count me in.

Ingredients

  • 2 teaspoons olive oil
  • 1/2 yellow onion, diced
  • 1/2 red bell pepper, diced
  • 4 garlic cloves, diced
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 2 14oz cans diced or crushed tomatoes
  • 5 or 6 eggs
  • salt and pepper, to taste
  • 1 large handful fresh cilantro or parsley, chopped
  • 1/2 cup crumbled feta
  • Pita, to serve (optional)

Directions

  1. Heat the olive oil in a frying pan or skillet. Add the onion and red bell pepper, and cook over medium heat until softened, ~5 minutes.
  2. Add the garlic and spices.
  3. Pour the tomatoes (with the liquid) into the pan and bring to a simmer.
  4. Use a wooden spoon to make wells in the sauce. Crack one egg into each well.
  5. Cover the pan with a lid and leave to cook for 5-10 minutes, until the eggs are cooked how you like.
  6. Sprinkle feta and cilantro and/or parsley on top. Serve with pita!

Cauliflower & Chickpea Tikka Masala

Thanks to my dad for making this and then sending the recipe my way. (And for suggesting I add chickpeas!) It’s creamy and so delicious!

Adapted from Simply Delicious

Ingredients

For the roasted cauliflower

  • 1 large head of cauliflower, cut into small florets
  • 2 tablespoons vegetable oil
  • 2 teaspoons curry powder
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon tumeric

For the tikka masala curry

  • 1 onion, chopped
  • 2 teaspoons vegetable oil
  • 2 teaspoons fresh ginger (grated, crushed, or minced)
  • 2 teaspoons paprika
  • 1 teaspoon cumin
  • 1 teaspoon tumeric
  • 1 teaspoon chili powder
  • 2 14oz cans crushed or diced tomatoes
  • 2 tablespoons tomato paste
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 1 15oz can chickpeas, drained and rinsed

To serve

  • Brown or white rice (cooked)

Directions

Preheat oven to 400°F. 

  1. First, you’re going to roast the cauliflower. In a large bowl, toss the cauliflower florets with the 2 tablespoons vegetable oil and spices.
  2. Spread the cauliflower on 1 or 2 baking sheets and roast in the oven at 400°F for ~30 minutes.
  3. While the cauliflower is roasting, it’s time to make the sauce. In a large pot, toss the onions in the vegetable oil. Cook until softened, or around 3-5 minutes.
  4. Stir in the ginger and spices.
  5. Stir in the crushed or diced tomatoes and tomato paste.
  6. Stir in the cream and simmer for 10 minutes.
  7. Add the roasted cauliflower, 2 tablespoons of butter, and chickpeas. Simmer for 5-10 more minutes, then serve with rice.

Chocolate Chia Seed Pudding

From Minimalist Baker

Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 3 tablespoons maple syrup
  • 1/2 teaspoon cinnamon (optional)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup chia seeds
  • 15oz can of coconut milk (light or regular), or ~1 1/2 cups of milk of your choice
  • To serve: whipped cream, strawberries, raspberries, or another fruit, granola, or really whatever toppings you like…it’s also good as-is!

Directions

Yields four 1/2 cup servings

  1. In a mixing bowl, stir together the cocoa powder, maple syrup, cinnamon (if using), and vanilla.
  2. Add the milk and whisk until smooth.
  3. Stir in the chia seeds.
  4. Place in a jar or covered bowl and refrigerate for overnight, or for a minimum of three hours. When it’s ready, it will have thickened to a pudding consistency.

Potato & Cheese Pierogi

David and I fell in love with pierogi (or vareniki) when we travelled to Russia in November 2014. This past fall, we discovered this amazing Polish diner about 45 minutes from where we live.

Last night, I finally decided to try to make pierogi at home from scratch! They are surprisingly easy to make, but admittedly, pretty time consuming. They are incredibly delicious, though!

Adapted from King Arthur

Yields ~40 pierogi

Ingredients

Dough

  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 egg
  • 1/2 cup sour cream
  • 4 tablespoons butter, softened

Filling

  • 1 lb potatoes (yukon gold or russet potatoes work well), or approximately 2-3 small potatoes
  • 1/2 teaspoon salt (for the water to cook the potatoes in)
  • 1/2 cup milk
  • 1 tablespoon butter
  • 1 cup sharp cheddar cheese, shredded

To Serve

  • Butter (~4 tablespoons for all the pierogi)
  • 4-5 green onions, diced
  • 1/2 small onion, diced
  • Extra sour cream

Directions

  1. You’re going to start by making the dough. Combine the flour and salt, then use an electric mixer to stir in the egg.
  2. Add the sour cream and butter. Keep mixing until a dough forms. It will be moist, but should become less sticky.
  3. Put the dough in a sealed container and refrigerate for at least 30 minutes (up to 48 hours).
  4. While the dough is cooling, make the filling! First up is making the mashed potatoes.
  5. Peel and quarter the potatoes. Put them in a pot and add cold water until they are covered by at least 1″. Add the salt. Bring the pot to a boil, then reduce to a simmer and cook for ~15 minutes.
  6. While the potatoes are cooking, heat the 1/2 cup milk and 1 tablespoon butter until the butter has melted.
  7. When the potatoes are done, drain the water and put the potatoes in a bowl. Pour the milk/butter on top. Using a potato masher, mash the potatoes with the milk/butter. Be careful not to overmash!
  8. While the mashed potatoes are still warm, stir in the 1 cup sharp shredded cheese. Your filling is complete!
  9. Now it’s time to fill the pierogi! Take half of the dough out of the refrigerator. Roll it out so it’s ~1/8″ thick. Use a 2″ round cutter to cut out the pierogi. Take the scraps of dough and re-roll to cut more circles. When you finish with the first half, you can do the same with the other half of the dough.

  10. Place 1 teaspoon filling on each circle. Fold the circle of dough in half to form a pocket. Press the dough closed with your fingers, then press the seal with the tines of a fork. Flip the pierogi over and use the tines of the fork on the other side too.

  11. You can freeze the pierogi (King Arthur recommends doing so for up to a month), refrigerate them over night, or cook immediately!
  12. To cook the pierogi, bring a large pot of salted water to a boil. Add the pierogi so that they are not touching/sticking to each other. (If you’re cooking all the pierogi, you will have to do this in batches.) When the pierogi float, they are done! (Mine, which were not frozen, took ~5 minutes.) Drain the pierogi.
  13. Warm the butter in a skillet. Add the pierogi, onion, and 1/2 the green onions. Cook until lightly browned.
  14. Serve with extra green onions and sour cream!

Nutella Brownies

Nutella in the brownie batter? And swirled on top?!

Adapted from Sally’s Baking Addiction

Ingredients

  • 1/3 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups Nutella, divided
  • 3/4 cups flour
  • 3/4 cups chocolate chips (optional)
  • Salt to sprinkle on top (optional)

Directions

Preheat oven to 350°F

  1. Cream the butter and brown sugar with an electric mixer.
  2. Add the eggs and vanilla extract. Mix until well combined.
  3. Add 1 cup of nutella and mix.
  4. Add flour and mix until just combined.
  5. Stir in chocolate chips, if using.
  6. Pour the batter into a greased 9″ square baking pan.
  7. Drop spoonfuls of the remaining 1/4 cup of Nutella on top. Swirl into the batter with a knife.
  8. Sprinkle the top with salt.
  9. Bake at 350°F for 35-40 minutes.
  10. Allow to cool completely before slicing for perfect squares! If you don’t wait and slice while warm, they’ll crumble a bit, but, in my opinion warm brownies > perfect looking brownies. If desired, sprinkle with more salt!

Pizza Dough

Adapted from King Arthur

We needed pizza dough a bit more quickly than the original King Arthur recipe allows for. I took a number of shortcuts: I didn’t do the 15 minute rise after rolling out the dough or the second 90 minute rise. I also didn’t precook the crust before adding toppings. And it still turned out fluffy and delicious!  Here’s my quicker version.

Ingredients

  • 2 teaspoons instant yeast
  • 1 cup lukewarm water
  • 2 tablespoons olive oil
  • 3 cups all-purpose flour
  • 1 1/4 teaspoons salt

Directions

  1. Mix and all the ingredients together until they form a smooth dough. I used a stand mixer with a dough hook for ~4 minutes.
  2. Cover and leave the dough to rise for one hour.
  3. Preheat oven to 450°F.
  4. Roll out the pizza dough into whatever shape/thickness you like. I used the dough to make two rectangular(ish)pizzas around 12″x6″ with a crust that wasn’t really thin or thick–right in the middle. It puffs up more as it cooks!
  5.  Add your sauce and toppings! We used tomato sauce, fresh and shredded mozzarella, green pepper, mushrooms, onions, and fresh basil. Bake for 12-14 minutes at 450°F.

Vegetable Lasagna

Ingredients

  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 2 bell peppers (any color you like), sliced
  • 1 tablespoon olive oil
  • 1 9oz box of oven-ready lasagne
  • 2 24oz jars of tomato sauce
  • 16oz shredded mozzarella (or use a mix of mozzarella and Parmesan)
  • 15oz ricotta cheese

Directions

Preheat oven to 450°F. 

  1. First you’re going to roast the vegetables. On a greased or lined baking sheet, toss the vegetables in the olive oil. Roast in oven for 15 minutes at 450°F.
  2. Turn the oven down to 375°F.
  3. Time to assemble the lasagna! In the bottom of a 9×13″ pan, spread a thin layer of tomato sauce (~3/4 cup).
  4. Place three of the lasagne on top of the sauce. The noodles won’t completely cover the bottom of the pan, but the lasagne will expand and spread out as they cook.
  5. Add another layer of sauce, followed by a layer of veggies, shredded mozzarella, and spoonfuls of ricotta.
  6. Add another layer of noodles, then sauce, veggies, mozzarella, and ricotta. Repeat until you run out of lasagne noodles. Top the final layer of noodles with sauce, mozzarella, and ricotta.
  7. Cover the pan with tin foil and bake at 375°F for 25 minutes. Uncover and bake for 5-10 additional minutes, until cheese on top is melted.
  8. Let rest for 15 minutes before serving.

Note: Lasagna freezes really well! Don’t bake it before freezing. Assemble in an oven/freezer safe container, cover tightly, and freeze. When you’re ready to bake it, defrost in the refrigerator for 24 hours. Bake at 375°F for 60 minutes covered, 5-10 minutes uncovered.


Cinnamon Rolls with Cream Cheese Frosting

These have a whole lot of butter. And a whole lot of sugar. They are a bit over-the-top, but sometimes you need just that!

Ingredients

Dough

  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 4 cups flour
  • 2 1/4 teaspoons instant yeast
  • 1 cup lukewarm milk
  • 2 eggs
  • 1 teaspoon salt

Filling

  • 1 cup packed brown sugar
  • 3 tablespoons cinnamon
  • 1/3 cup butter, melted

Frosting

  • 8 ounces cream cheese, softened
  • 1/3 cup butter, softened
  • 2 cups powdered sugar
  • 2 teaspoons vanilla

Directions

  1. You’re going to start by making the dough. In a mixing bowl, cream the butter and sugar.
  2. Add the flour, yeast, milk, eggs, and salt. Mix until well combined and there’s no dough sticking to the sides of the bowl.
  3. Time to let the dough rest! Cover the bowl and leave to rise for one hour.
  4. Time to make the filling! Mix the cinnamon and brown sugar in a bowl.
  5. When the dough has finished rising, roll it out into a large rectangle that’s about 1/4″ thick.
  6. Brush the 1/3 cup melted butter on top of the rolled out dough, then evenly cover in the cinnamon/brown sugar mixture.
  7. Starting with one of the long edges of the dough, carefully roll the dough into a long log.
  8. Using a serrated knife, slice the log into 12 pieces.
  9. Place the 12 cinnamon rolls into a greased 9×13″ pan, cover, and leave to rise for 30 minutes.
  10. While the dough is rising, preheat the oven to 350°F.
  11. You can also make the frosting while waiting. Beat together the cream cheese, butter, powdered sugar, and vanilla.
  12. Bake the rolls for 25-35 minutes at 350°F, until lightly golden brown.
  13. Allow to cool slightly, then spread the cream cheese frosting on top!

Raw Cookie Dough Balls, Dipped in Chocolate

These are, quite simply, amazing. Don’t worry, they are also egg and salmonella free!

Ingredients

  • 1 stick (1/2 cup) unsalted butter at room temperature
  • 1 cup and two tablespoons flour
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/3 cup vanilla or plain Greek yogurt (this is what replaces the eggs and holds the dough together)
  • 1 cup chocolate chips

To coat:

  • 1 1/4 cups chocolate chips, melted*

*This amount will coat 1/2 of each cookie dough ball. If you want to coat them completely, use 2 1/2 cups of chocolate chips!

Directions

Yields ~30 cookie dough balls

1) Using a mixer, cream the butter and sugar.

2) Beat in the yogurt and vanilla, followed by the flour.

3) Stir in the chocolate chips.

4) Cover and chill the dough for one hour in the refrigerator.

5) Roll the dough into balls (1 to 1 1/2″), placing them on a lined baking sheet (parchment paper, wax paper, silicone sheet, etc). They can be close together since you aren’t baking them!

6) Put the cookie sheet in the freezer for at least 30 minutes.

7) Melt 1 1/4 cups of chocolate chips using a double broiler or the microwave.

8) Jab the balls with a fork and use it as a dipping tool to coat with chocolate. You can coat the whole ball, or just half. (I preferred just half since they are so rich already.) Return the balls to the lined baking sheet.

9) Freeze until set, or another 20 minutes.

10) Store in the refrigerator in an airtight container. They should be good for at least a week! If you want them to last longer, you can freeze them.

Vegetable Broth

Ideally, you’d save all the ends of carrots and discarded parts of onions and use those to make vegetable stock. But if, like me, you weren’t thinking about making vegetable broth and have been composting your scraps, you can follow this recipe!

Aside from taste, the great thing about homemade broth is that you can control how much sodium is in it. This recipe is very low sodium, but feel free to add more salt!

I froze a bunch of this broth in mason jars. (If you do this, be sure to let the broth cool to room temperature first and don’t fill the jars completely–it will need room to expand when it freezes.)

Ingredients

  • 4 carrots, roughly chopped (don’t bother peeling)
  • 4 stalks celery, roughly chopped
  • 1 yellow onion, roughly chopped
  • 2 tablespoons olive oil
  • 12 cups water
  • 1 tablespoon whole black peppercorn
  • 2 teaspoons dried thyme
  • 2 teaspoons salt (or more, to taste)
  • 12 cups water

You could also add: bay leaves, tomatoes, greens, mushrooms, leeks, parsley, potatoes, etc. Basically, you want ~3 cups of veggies.

Directions

  1. Put all the vegetables and spices in a large pot. Toss in olive oil, then add water. Bring the water to a boil, then cover and reduce heat to a simmer for 1 hour.
  2. Strain using a fine mesh strainer.
  3. Allow to cool completely before storing.

Aren’t these carrots from our local farm stand, Atlas Farm, just so beautiful?