Shakshuka

aka Shakshouka (Arabic: شكشوكة‎‎) Adapted from smitten kitchen and Simply Recipes

olive oil
1 small yellow onion, chopped
5 cloves garlic, crushed then sliced
salt, black pepper, crushed red pepper, ground cumin, paprika
1 28-ounce can whole peeled tomatoes, undrained
1 medium summer squash or zucchini, cored and thinly sliced
3 Anaheim chiles or jalapenos, stemmed, seeded, and finely chopped
4-6 eggs
3/4 cup pesto, homemade or store-bought (optional)
Handful of fresh basil leaves / parsley, for garnish (optional)
1/2 cup feta cheese, crumbled
warmed pitas / bread, to serve

Heat oil in saucepan/pot over medium. Add onions, then garlic, and cook until golden and fragrant. Add the chilies. Add the spices. Crush and add the tomatoes with their liquid. Add half a cup of water. Add the zucchini / squash. Simmer for 15 minutes. Season with salt to taste. Crack eggs evenly across the sauce. Cover and cook for 5 minutes. Spoon hot sauce over the eggs to poach them. Garnish with pesto (to replace zhoug) if using. Serve with feta cheese and bread of choice.

~Jessica

P.S. Amber was craving African food, after her most excellent trip earlier this year. Voila!

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Huevos rancheros

IMG_2664Adapted from smitten kitchen

black beans (Deb used a can of Black Bean Soup — will try next time)
tomatoes
cilantro
salt
lime juice
poblano pepper
red onion
fresh Mexican sour cream
flour tortilla
Monterey Jack and cheddar cheese, grated
1 egg

Dice the tomatoes, peppers, onion small. Mix this with salt, lime, and a few sprigs of cilantro. Set aside. Heat your griddle/pan. Toast both sides of the tortilla before adding the grated cheese. Crack one egg on top. Wait a little while, then flip to cook the rest of the egg. Remove to serving plate. (Here I heated some black bean-red bean-corn from quesadillas night). Add the salsa fresca, beans, and a dollop of sour cream on top/the side of your cheesy egg tortilla, whichever you prefer. Serve immediately.

~Jessica

Quesadillas

Adapted from smitten kitchen‘s taco torte recipe

vegetable oil
1 medium onion, chopped small
1 clove garlic, minced
1 fresh jalapeno/habanero/serrano pepper, chopped small (optional)
ground cumin, chili powder to taste
1 can chopped tomatoes, drained, with 1/3 cup juice reserved
2 cans black, red and/or kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
1 can corn, drained
rough-chopped spinach leaves
6 flour tortillas (I like the corn ones, cause you can’t find them in Germany)
shredded cheddar cheese and Monterey Jack
3 scallions, thinly sliced
1 tablespoon lime juice (only had lemon juice)
Chopped fresh cilantro, sour cream and/or salsa for garnish (optional)
2 radishes, sliced thin (didn’t have)
1 avocado, sliced (not ripe)

Saute onion, garlic, poblano pepper (and I threw in celery) in pan over medium heat until fragrant. Add the spices. Add the tomatoes and drained beans. Season with salt and pepper. Add the corn. I could have added mushrooms, but decided against it after having had mushroom risotto last night.

How to decide between authentic Mexican street foods (antojitos)? There are burritos, gringas, enchiladas, nachos, panuchos, salbutes, tacos, taquitos/flautas, tlayudas — all original Mexican dishes made with tortillas. Flour tortillas are often used for burritos and quesadillas, while corn tortillas are used for the rest. Lesson learned: Fajitas are Tex-Mex!

~Jessica

Pappardelle al ragù alla bolognese

Adapted from Jamie Oliver

olive oil
1/2 medium onions, finely chopped
1/2 carrot, trimmed and finely chopped
1 celery stick, finely chopped
2 garlic cloves, finely chopped
250g turkey mince
400g plum tomatoes
1 sprig rosemary, dried oregano, 2 fresh bay leaves
2 tbsp tomato purée
1 red chilli, seeded and finely chopped (optional)
125ml red wine
6 cherry tomatoes, sliced in half (optional)
basil leaves, ¾ finely chopped and the rest left whole for garnish
75g Parmesan, grated, plus extra to serve
400g pappardelle (or tagliatelle or fettuccine if you like)

If using meat, cook the bacon first. Saute onions in olive oil/butter on medium heat until fragrant. Add garlic and cook a couple minutes. Add the carrot, then the celery and cook until softened. Add the ground meat and wine. Cook a bit. Add the tomatoes and puree/water, the chili pepper if you like, and all herbs. Let stew for 30-60 minutes. Boil water for the pasta meanwhile. Cook pasta one minute short (al dente). Add the pasta to the sauce and swirl to coat thoroughly. Serve immediately, topped with freshly grated Parmesan and torn basil. Buon appetito.

~Jessica

Slow cooker chili con carne

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My sister just had a new baby, so we’ve been trying to create protein-rich, one pot meals that aren’t too complicated. Photo above includes the leftovers paired with a mushroom spinach cheese omelette and smoked gouda on English muffin.

Adapted from smitten kitchen

lean ground turkey (we had beef in the freezer)
1/2 red onion, chopped
3 cloves garlic, minced
chili powder, ground cumin, kosher salt, paprika, oregano, Dried red pepper flakes
1 can crushed tomatoes, fire-roasted
1 can kidney beans, drained
1 can cannellini beans, drained
1-2 jalapenos or other fresh hot pepper, minced (we can’t tolerate too spicy though!)
1 bell pepper
vegetable/olive oil
1/2 bottle fresh tomato sauce or tomato puree
3 tablespoons cider vinegar (we forgot, next time!)
1 bottle beer (next time!!)

Heat the oil over moderately low heat and cook the onions until fragrant. Add the garlic and cook for one minute more. Raise the heat to medium and add the beef, stirring and breaking up any lumps until it is no longer pink, about 10 minutes. Mix all the rest of the ingredients in your slow cooker. Serve with sour cream and grated cheese.

~Jessica

Chole

aka Chana masala. Adapted from Padma Lakshmi, a repeat from an earlier recipe.

2 onions, quartered
1 bell pepper, cored, seeded, and chopped (I used red)
6 large firm, ripe tomatoes
2 tablespoons chopped ginger
2 tablespoons vegetable oil
1 tablespoon Garam Masala
1/2 teaspoon red chili powder, or to taste
Salt, to taste
2 (15-ounce) cans chick peas or garbanzo beans, drained and rinsed
2 to 3 tablespoons fresh lemon juice, or to taste
1 to 2 tablespoons minced fresh cilantro, or to taste

Chop finely the onions, bell pepper, tomatoes and ginger root. In a pot set over medium heat, warm the (I used coconut) oil until hot. Add the onions and ginger and cook, stirring occasionally, until fragrant. Add the tomatoes and peppers and cook for 20 minutes. Add the Garam Masala and chili powder and cook, stirring occasionally, for 5 more minutes. Add the salt and chick peas and cook, stirring, until heated through. Stir in the lemon juice and cilantro. Serve the curry over rice.

~Jessica

P.S. I also threw in some green and yellow squash for extra vegetables, and we threw in a dollop of peanut butter for added creaminess!

Stir-fried cabbage, Chinese style

imag0899Adapted from The Woks of Life

vegetable oil
a bit of pork belly (optional)
5 cloves garlic, smashed and cut in half
5 dried red chilies, deseeded and very roughly chopped
1/2 head of cabbage, sliced for slaw
Shaoxing wine, soy sauce, sugar, water, Chinese black vinegar (didn’t have this one)
2 scallions, cut into 2-inch lengths

Heat oil and sear meat, if including. Add garlic and chilies, cook until fragrant. Add the cabbage and sauce ingredients. Cook until softened and cabbage edges are searing. Stir in the scallions and a pinch of salt.

~Jessica