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.

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!

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?

Roasted Veggie, Black Bean, and Sweet Potato Enchilada Casserole

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Adapted from Cookie + Kate

Ingredients

Roasted Veggies

  • 1 large sweet potato, cut into 1/2″ cubes
  • 1 large , sliced
  • 1 large yellow squash, sliced
  • 1 yellow onion, diced
  • 2 tablespoons olive oil
  • 2 teaspoons cumin

Other ingredients

  • 1 16oz jar salsa
  • 9-10 corn tortillas, cut in half
  • 1 15oz can black beans, drained and rinsed
  • 2 big handfuls spinach
  • 2 cups shredded cheese (sharp cheddar or Monterey Jack work great)

Directions

Preheat oven to 400°F

1. Line two baking sheets with silicone mats or parchment paper.

2. Spread the veggies and sweet potatoes between the two sheets, trying to keep it to a single layer. Toss the contents of each baking sheet in 1 tablespoon olive oil and 1 teaspoon cumin. Bake for 15 minutes, until the veggies are softened.

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3. Take the veggies out of the oven and reduce the heat to 350°F

4. To assemble the casserole, spread ~1/2 cup salsa on the bottom of a 9″ square pan.

5. Add a layer of the halved tortillas on top, arranging so they cover as much surface area as possible.

3. Add a layer of beans, a layer of vegetables, a layer of spinach, a layer of cheese. Don’t worry too much about how much you’re using of each–just spread them out so they cover the surface area.

4. Add another layer of tortillas and salsa, then repeat step #3.

5. Depending on how much room you have (and how many ingredients you have left), you can keep going or add your final layer: tortillas, salsa, vegetables, cheese.

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6. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil, bake for 10 more minutes.

7. Allow to cool for 5-10 minutes, then dig in!

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Veggie & Black Bean Enchiladas

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Adapted from Cookie + Kate

When you factor in making the enchilada sauce (which could be done ahead of time), this isn’t the quickest recipe. But oh man, is it good!

Ingredients

  • 2 cups enchilada sauce (see recipe here)
  • 2 tablespoons olive oil
  • 1 onion, chopped (red or yellow works!)
  • 1 red bell pepper, chopped
  • 1 small bunch broccoli, cut into small florets
  • 1 teaspoon cumin
  • 1/4 teaspoon cinnamon
  • 5 cups packed spinach
  • 1 15oz can black beans, drained and rinsed
  • 1 1/2 cups cheese, divided (sharp cheddar works great!)
  • 8 whole wheat or white tortillas (8″)

Directions

Preheat oven to 400°F

1. In a large pot over medium heat, toss the onions in the olive oil. Cook for a few minutes, until softened.

2. Add broccoli and bell pepper, stirring until well combined. Reduce heat to medium low and cover the pot. Cook for 8 minutes.

3. Add cumin and cinnamon.

4. Add the spinach, a handful at a time. Stir until wilted, then add more spinach, and repeat until you’ve added it all.

5. Remove from heat and stir in the beans, 1/4 cup cheese, and 2 tablespoons enchilada sauce. This is your filling!

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6. Spread 1/4 cup of enchilada sauce in the bottom of a 9×13″ baking pan.

7. To assemble the enchiladas, pour 1/4 cup of filling down the middle of the tortillas. Tuck the left side of the tortilla over the right (rolling up like a burrito of sorts, but no need to tuck in the ends!). Put the enchilada seam side down in the baking pan. Repeat with all 8 tortillas. It may get crowded in the baking pan, just squish them together–they will fit!

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8. Pour the remaining enchilada sauce over the enchiladas, spreading it as evenly as you can. Sprinkle the remaining cheese over the tortillas.

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9. Bake, uncovered, for 20 minutes.

 

 

Vegetarian Tiki Masala

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Adapted from Two Peas & Their Pod

Ingredients

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 2 carrots, sliced
  • 2 tablespoons tomato paste
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons tumeric
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon cayenne
  • 1 cup vegetable broth
  • 1 28 oz can diced tomatoes
  • 1 head cauliflower, cut into florets
  • 1 15oz can chickpeas, drained and rinsed
  • 1 14oz can coconut milk
  • 1 cup frozen peas
  • Rice, to serve

1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.

2. Add the tomato paste, ginger, and spices. Stir until well combined.

3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.

4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.

5. Serve with rice.

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Broccoli & Onion Quiche

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Ingredients

  • 1 frozen pie crust (or make one from scratch!)
  • 1 onion, diced
  • 2 cups broccoli, chopped
  • 1 tablespoon olive oil
  • 1 1/2 cups sharp cheddar cheese, shredded
  • 4 eggs, beaten
  • 1 cup milk

Directions

>>Preheat oven to 350°F.

1. In a large pot, toss the onion and broccoli in olive oil.  Cook over medium heat, stirring frequently, until softened.

2. Press ~1/2 cup cheese into the bottom of the crust. Put the broccoli and onions on top.

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3. In a separate bowl, combine the eggs, milk, and 1/2 cup cheese. Stir well, then pour over the broccoli and onions.

4. Sprinkle the remaining 1/2 cup cheese on top.

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5. Bake at 350°F until the quiche has set, around 50 minutes-1 hour.

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One Pot Vegetarian Pho

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Pho, if you aren’t familiar, is a Vietnamese soup that consists of broth + rice noodles + vegetables (traditionally meat) + lots of toppings.  I used a few different recipes for inspiration (here and here and here), but I was totally unwilling to use three different pots–one for the noodles, one for the broth, and one for the veggies. (I couldn’t even think about washing that many dishes.) So, here I present to you, one pot vegetarian pho!

Ingredients

Serves 4-6

  • 1 yellow onion, chopped
  • 5 cloves garlic, diced
  • 5 whole cloves
  • 1/4 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1 cinnamon stick
  • 1 tablespoon soy sauce
  • 2″ fresh ginger, peeled and sliced
  • 8 cups broth (I used 4 cups vegetable broth, 4 cups miso ginger broth)
  • 1 package extra firm tofu, chopped
  • 1 cup carrots, sliced
  • 2 cups broccoli, cut into florets
  • 1 14oz package rice noodles

Toppings

  • 1 bunch green onions, diced
  • 3-5 jalapeno peppers, sliced (I used red, but green are great too)
  • 1 cup basil leaves
  • 2 cups bean sprouts
  • 1-2 limes, cut into wedges

Directions

  1. In a pot over medium heat, cook the onion and garlic until the onion is slightly softened. Stir frequently.
  2. Add the cloves, coriander, cumin, cinnamon stick, soy sauce, and ginger. Stir until the onion and garlic are well-coated.
  3. Add the broth and carrots, then bring to a boil.
  4. When it reaches a boil, reduce heat and simmer for ten minutes.
  5. Add the broccoli, tofu, and rice noodles. Cook over medium heat for 5-10 minutes, until the noodles are soft.
  6. Serve with lots of toppings!

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Spaghetti Squash Primavera

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Don’t get me wrong, I am not ditching pasta. That will never, ever happen. But oh my goodness, this is good. There’s a little kick to it, thanks to the red chili pepper flakes. Aside from the time it takes to bake the spaghetti squash in the oven (which can be done ahead of time!), this is fast and easy to make.

Ingredients

Serves 4

  • 2 cups spaghetti squash (half of a large spaghetti squash)
  • 3 cloves garlic, diced
  • 1/2 large onion
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 1/2 cup frozen peas
  • 1 small head of broccoli
  • 1 zucchini, chopped
  • 1 yellow squash, chopped
  • 1 jar marinara sauce (2 1/2 cups)
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon red chili flakes
  • 1 teaspoon olive oil
  • grated parmesan, to serve (leave off for a vegan meal)

Directions

Preheat oven to 375°F

  1. Place the squash, uncut, on a baking sheet. Bake for 50 minutes. Take out of the oven, let cool for half an hour.
  2. Cut the squash in half. For this recipe, you’ll only need half (or you can double the recipe). Remove the seeds with a spoon or your fingers. Using a fork, scrape the sides of the squash, scooping out the “spaghetti.”
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  3. In a large pot, toss the garlic, onion, carrot, and celery in the oil. Cook over medium heat 3-5 minutes, until slightly softened.
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  4. Add the peas, broccoli, zucchini, yellow squash, and spaghetti squash. Stir until well combined.
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  5. Add the marinara sauce and spices. Simmer, covered, for 10 minutes.
  6. Serve with grated parmesan.
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