Shakshuka

Another good vegetarian dish.  Something different to mix up dinner!

Ingredients:

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 1 large red bell pepper or roasted red bell pepper, chopped
• ¼ teaspoon fine sea salt
• 3 cloves garlic, pressed or minced
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• ¼ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• 1 large can (28 ounces) crushed tomatoes, preferably fire-roasted
• 2 tablespoons chopped fresh cilantro or flat-leaf parsley, plus addition cilantro or parsley leaves for garnish
• Freshly ground black pepper, to taste
• 5 to 6 large eggs
• Feta sprinkled on top

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Warm the oil in a large, oven-safe skillet (preferably stainless steel) over medium heat. Once shimmering, add the onion, bell pepper, and salt. Cook, stirring often, until the onions are tender and turning translucent, about 4 to 6 minutes.
2. Add the garlic, tomato paste, cumin, paprika and red pepper flakes. Cook, stirring constantly, until nice and fragrant, 1 to 2 minutes.
3. Pour in the crushed tomatoes with their juices and add the cilantro. Stir, and let the mixture come to a simmer. Reduce the heat as necessary to maintain a gentle simmer, and cook for 5 minutes to give the flavors time to meld.
4. Turn off the heat. Taste (careful, it’s hot), and add salt and pepper as necessary. Use the back of a spoon to make a well near the perimeter and crack the egg directly into it. Gently spoon a bit of the tomato mixture over the whites to help contain the egg. Repeat with the remaining 4 to 5 eggs, depending on how many you can fit. Sprinkle a little salt and pepper over the eggs.
5. Carefully transfer the skillet to the oven (it’s heavy) and bake for 8 to 12 minutes, checking often once you reach 8 minutes. They’re done when the egg whites are an opaque white and the yolks have risen a bit but are still soft. They should still jiggle in the centers when you shimmy the pan. (Keep in mind that they’ll continue cooking after you pull the dish out of the oven.)
6. Using oven mitts (both hands!), transfer the hot skillet to a heat-safe surface like the stove. Top with the crumbled feta if desired. Serve in bowls with crusty bread on the side.
(From cookie and kate.com)

 

Pasta e Fagioli

 This one is a healthy vegetarian option that my kids really like.  It is less "soupy" than other versions of recipes by the same name and more of a pasta dish.

• 4 tablespoons olive oil divided
• 1 yellow onion diced
• 2 carrots diced or grated (see notes)
• 2 ribs celery diced
• 1 tablespoon fresh rosemary finely minced
• 3 cloves garlic minced
• 15 oz. crushed tomatoes
• 4 cups chicken broth
• 2 19 oz. cans white beans
• 8 oz. small or medium pasta such as shells, ditalini, orecchiette, or macaroni
• 1 teaspoon salt
• 1/4 teaspoon pepper
• fresh grated parmesan cheese, more olive oil, and crushed red pepper for serving, optional

Instructions

• Heat 2 tablespoons of the olive oil in a large pot over medium-high heat. Add the  onions, carrots, celery, and rosemary. Cook for about 5 minutes, until softened and starting to brown, stirring occasionally.
• Add the garlic and sauté until fragrant, about 30 seconds.
• Add HALF of the drained and rinsed cannellini beans, the crushed tomatoes, and the chicken stock. Use an immersion blender to puree everything directly in the pot for a few seconds. It shouldn't be perfectly smooth, but some of the beans and veggies should be mashed to thicken the mixture. See notes if you don't have an immersion blender.
• Bring the mixture to a boil. Turn the heat down to low, and add the rest of the beans and the pasta, as well as the 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper. Simmer, covered, until pasta is cooked (about 10 minutes).
• Stir in the remaining 2 tablespoons of olive oil. Season with salt and pepper to taste (this dish requires a lot of salt, and how much you add depends on how much is in the stock/broth you use or if you've used water).
• Serve with freshly grated parmesan cheese, crushed red pepper, and drizzled with more extra-virgin olive oil, if desired.  From "Bowl of Delicious"

Mrs. Young's Spaghetti Sauce

 This one comes from my friend Kelly.  It's her Mom's famous sauce!

1 lbs ground beef

1 onion, chopped

1 bell pepper, chopped

2 stalks of celery chopped

5 cloves of garlic, minced

1 T basil

1 T oregeno

4 bay leaves

2 T lowry's seasoned salt

1/2 t pepper

2 cans tomato sauce

3 cans diced or whole tomatoes

1 small can tomato paste

*Brown beef, then add all other ingredients.  Cook for 4-5 hours.  Yum!

Bulgur "stir fry"

 There's nothing "stir fry" about it except the taste!

In an instant pot or on the stovetop: cook 2 (or so) cups of bulgur wheat.

In your oven: roast your choice of veggies.  I usually do bell pepper, cauliflower, carrots, and sometimes brussel sprouts

In a mason jar: mix sauce:

• 1 cup of low sodium soy sauce
• 2 T sesame oil
• 1 T brown sugar or honey
• 1 T minced ginger
• 1 t minced garlic
• 1/4 c seasoned rice vinegar

In a frying pan: fry up one block of tofu, then add the sauce.  Heat until the sauce is thickened. 

 Combine bulger, veggies, and tofu sauce in a large bowl.  Stir and serve!