Shakshuka

I can’t believe I’ve never made this dish before – I have at least 3 cookbooks with similar recipes – it is a great weeknight meal. I made a few tweaks.

  • Olive oil
  • 3 – 4 jarred roasted red peppers, chopped
  • 1 onion sliced thin
  • Salt
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp tumeric
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 2 lbs ripe tomatoes or canned tomatoes, chopped
  • 4 oz goat cheese, sliced
  • 6 eggs
  • Pita bread or flatbread

Heat oven to 375.

Heat oil in an oven proof 12 inch skillet. Add peppers and onions with a pinch of salt. Reduce heat to medium and cook stirring until the veggies are soft, about 5 minutes. Stir in spices and cook 1 minute.

Stir in tomatoes, 1/2 tsp salt and 1/4 tsp black pepper. Cook partially covers until tomatoes are very soft and form a thick sauce, about 15 minutes. Stir in goat cheese. Crack eggs over the surface and bake for 7 – 10 minutes until eggs are just set. Serve with pita.

Serves 4.

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Seared Tofu with Spinach and Proscuitto

If you leave out the Pancetta, this one is vegan.

  • Peanut oil
  • 1 – 16 oz extra firm tofu, sliced into thin strips
  • Salt
  • 8 oz shiitake Mushrooms, sliced thin
  • 8 oz crimini Mushrooms, sliced thin
  • 4 oz Pancetta, cubed
  • 4 scallions, sliced thin
  • 1 bag baby spinach
  • 1/4 c stock – chicken or veggie
  • 2 1/2 tsp soy sauce
  • 2 tsp mirin
  • Chives sliced thin

Heat 1 tbsp oil in a large skillet, over medium high heat and cook tofu until brown on both sides, 2 – 3 minutes per side. Transfer to a plate.

Combine stock, soy sauce and mirin.

Add mushrooms and pancetta to the pan, cook over medium high heat for 3 – 5 minutes until golden. Stir in the stock mixture, and reduce. Stir in the spinach and cook until just wilted, add tofu to warm. Top with scallions and chives.

Serves 4.

Polenta with Mushrooms

Polenta in the pressure cooker is a game changer – it comes out perfect! I sautéed some mushrooms added some air fried sage and served it with a salad – yummy! If you leave off the cheese this one is vegan.

Polenta:

  • 5 c chicken stock or veggie stock
  • 1 1/2 c polenta
  • 3/4 tsp salt
  • 1 bay leaf
  • 3 tbsp butter or olive oil
  • Grated Parmesan

Stir all ingredients together in multicooker and cook on high pressure for 15 minutes. If it’s too thick stir in a little milk or water and cook on sauté for 5 minutes stirring a few times.

Mushrooms:

  • 1 lb of mixed mushrooms
  • Olive oil
  • Salt and pepper
  • Sage leaves

In a large skillet heat a little oil and add the mushrooms and cook over medium heat, stirring occasionally – until they are crispy. Season with salt and pepper. Move the side, spray sage leaves with olive oil and cook sage leaves until crispy.

Spoon polenta onto a plate, top with mushrooms and a little grated Parmesan.

Serves 4.

Pork Belly & Texas Toast

This is one of those meals that comes together when you don’t know what to make and it’s nearing the end of the week, a clean out the fridge bowl. We scarfed it down! I used Trader Joe’s pork belly, which just needs to be sliced and cooked crispy

  • 2 thick slices Texas toast or bread, toasted
  • 2 poached eggs
  • 1 avocado
  • 1 bag baby spinach
  • Truffle oil
  • Pork Belly or bacon, sliced into cubes or strips
  • 3 scallions, sliced thin

In a medium pan cook the pork belly or bacon until crisp.

As the pork starts to crisp up, add about 1/4 c water to a skillet or pan that has a lid, add the spinach and cook over medium heat until wilted and most of the water is evaporated. Drizzle with a little truffle oil, salt and pepper.

Divide toast, eggs, spinach, and avocado among plates and top with green onions.

Serves 2.

Salmon Bowl

This is a yummy and healthy all in one dinner. It is a bit of work but well worth it.

  • 2 c brown rice, cooked
  • 12 oz spinach, lightly streamed
  • 2 avocados, halved and sliced thin
  • Pickled ginger
  • Toasted sesame seeds
  • Furikake

Poached Salmon

  • 1 onion, halved
  • 1 carrot, chopped into 4 pieces
  • 1 celery stalk, cut into 4 pieces
  • 1 bunch of parley, chopped
  • 1 bay leaf
  • 1 Arbol Chile
  • 2 lemons halved
  • 1 lb skin on salmon

Combine all ingredients except lemon and salmon in a large pot with 6 cups of water, bring to a boil then simmer for 20 minutes.

Lay salmon in skin side down, add lemons and cook simmering for 8 – 12 minutes. Remove from skillet, allow to cool remove skin.

Miso Dressing

  • 1/4 c sweet miso paste
  • 1/4 c rice vinegar
  • 2 tbsp mirin
  • 1 tsp soy sauce
  • 1/2 tsp salt

Whisk to combine.

To assemble bowls. Divide rice, spinach and avocado among plates, drizzle with miso. Top with salmon and sprinkle with sesame and furikake.

Serves 4.

Lamb Meatball and Pom Tabbouleh Bowl

This one is not quite a weeknight meal, even if you cheat like me and buy your hummus and tzatziki.

Lamb Meatballs

  • 1 lb ground lamb
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • 1 tsp ground allspice
  • 1/2 tsp pepper
  • 2 tsp salt
  • 1 onion, finely chopped
  • 3/4 c parsley, chopped
  • 1/2 c brown rice
  • 1 egg, lightly beaten
  • 3 cloves garlic, minced
  • 2 c chicken stock
  • 1/2 c pomegranate molasses

Combine lamb and everything except chicken stock, oil and pomegranate molasses in a bowl. Form into 1 inch Meatballs and chill for at least 30 minutes.

Heat large skillet over medium heat add oil. Cook meatballs until seared all over. Add stock until it reaches half way up the Meatballs and cook for 30 minutes over low medium heat and cover.

Pomegranate Tabbouleh

  • 2/3 c cooked bulged
  • 1/2 c parsley, chopped
  • 1/2 c mint, chopped
  • 2 Persian cucumbers, diced
  • 1 c pomegranate seeds
  • 1/2 c olive oil
  • 2 lemons, juiced
  • Salt

Combine ingredients in a bowl and set aside.

For the bowl

  • Hummus
  • Tzatziki
  • Flat leaf parley or mint

Serve meatballs with Tabbouleh, hummus and tzatziki.

Serves 4.

Risotto Cakes

Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.

  • Leftover risotto
  • Bocconcini (mini mozz balls)
  • Panko bread crumbs

Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.

Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.

Mushroom and Pancetta Risotto

Making risotto in the pressure cooker is a dream – no stirring and it turns out perfect!

  • 4 oz diced Pancetta
  • 16 oz wild mushrooms, chopped
  • 2 cloves garlic minced
  • 3 1/2 c chicken stock
  • 1 1/2 c arborio rice
  • 1 tsp salt
  • 1/4 c white wine
  • 8 oz spinach
  • 1 tbsp lemon juice
  • Grated Parmesan cheese

Using the sauté function, cook Pancetta until crisp and remove. Add mushrooms and cook until browned, adding a little olive oil if needed. Stir in garlic and cook 1 minute. Remove mushrooms.

Heat 1 tbsp olive oil and add rice and salt stirring to coat rice, cook until toasted about 3 minutes. Stir in wine and cook until evaporated. Add the clicker stock, mushrooms and Pancetta. Cook on high pressure for 6 minutes.

Once the pressure has released stir in the spinach until it is wilted. Stir in lemon juice. Serve with Parmesan cheese.

Serves 6.

Rack of Lamb and Roasted Veggies

This is a two pan, one oven meal. Simple and tasty!

  • 1 lb small potatoes, quartered
  • 1 lb beans
  • 1 rack of lamb
  • Olive oil
  • Herbs de Provence
  • Salt and pepper

Gremolata for Lamb

  • 2 cloves garlic
  • 2/3 c parsley
  • 2 tbps preserved lemon
  • 1/4 c bread crumbs
  • 2 tbps olive oil

Preheat oven to 450.

In a large bowl toss potatoes, beans and 1 tsp herbs with olive oil. Place on a large pan and roast for 30 – 40 minutes until golden.

In a food processor combine gremolata ingredients and pulse to combine. Season lamb with salt and pepper. Press gremolata on the lamb. Bake for 15 – 20 minutes until cooked to your level of doneness.

Serves 4.

Brown Butter Corn Bread

This cornbread is rich and delicious. It goes great with chili.

  • 12 tbsp butter
  • 1/2 c honey
  • 2 1/2 c buttermilk
  • 3 eggs
  • 1 1/2 c cornmeal
  • 1/2 c whole wheat flour
  • 1/2 c flour
  • 1 1/2 tbsp baking powder
  • 1 1/2 tsp salt
  • 1/2 tsp baking soda
  • 3/4 c corn kernels, frozen is fine
  • Chipotle chili powder

Preheat oven to 375.

Hear a 12 inch ovenproof cast iron skillet over medium heat, add butter melt, and cook until all the bubbles have subsided and it is nicely brown. Remove from heat.

In a large bowl combine all the wet ingredients, then stir in the dry one at a time. Stir in the butter. They more the batter back into the skillet. Sprinkle with chili powder and bake for 25 – 35 minutes, until a toothpick comes out clean.

Let cool for 10 minutes, slice and serve.

Serves 6.