I first made shashuka last year at New Year’s to provide a nice and cozy brunch for a cold and, well, let’s be honest, hungover day. I made it Italian-style, with a bunch of ads-ins, and it was delicious. The only caveat was that I realized, after adding some goat cheese, I forgot to mix in the spice! So the goat cheese got all mixed in too. Don’t get me wrong, it was delicious, but the food photography wasn’t blog-worthy.
Now I decided to try again, which a more standard take on the shashuka. As I was writing pita bread on the grocery list, I thought hey, why not make my own??
Whip up the aromatic and comforting shashuka with homemade pita for a delicious start to your weekend. Middle Eastern and North African flavors give it a warm quality, but it would be a good choice for any season!
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Step One.
Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.
Step Two.
Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes
Step Three.
Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.
Step Four.
Turn the dough out into a floured surface. Knead the dough until it is stringy- this means that the gluten bonds are forming! This process should take about six minutes. Flour the bowl and put the dough back in it. Let the dough rise in a warm place for the total of an hour. Set a timer for 40 minutes. This is when you will start the shashuka. Measure out and chop your ingredients, then go make yourself busy for a bit.
Step Five.
When your timer rings, set it for another 20 minutes for the dough. It’s time to start the shashuka! You need to make the shashuka in a skillet or other oven-safe pan. Add the olive oil to a skillet over medium heat. Cook the onion, garlic, olives, and pepper until the onions are translucent (about 5 minutes). Then, add the tomatoes. Cook until the mixture starts to simmer slightly. Mix in your spices and reduce the mixture for another 5 minutes. Preheat your broiler on high heat.
Step Six.
By now, your dough should be ready. Punch down the risen dough and divide it into six pieces. Roll each piece into a ball, and roll out the ball to 1/4 in thickness on a floured surface. Heat 1 teaspoon of oil over medium high heat.
Step Seven.
One at a time, cook the pitas. Cook the first side for 45 seconds, then flip and cook the other side for one minute. Flip one more time and cook an additional minute; store the finished pita in a basket with a towel so that they don’t cool before you’re ready to serve them! Repeat the process with the remaining dough, but you don’t need to add more oil in-between.
Step Eight.
Now it’s time to add the eggs. Crack five of the eggs into a star pattern near the rim of the pan. Crack the last egg into the middle. Continue to cook over medium heat for five minutes; next, broil the pan until the eggs are done but the yolks are still runny (about 3 minutes). Crumble feta and top with cilantro; serve with warm pita. Enjoy!
Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 30 minutes
Yield: 6
Ingredients
Instructions
Years ago, before the trend, I decided to go low carb. It was for a number of reasons, but it was incredibly difficult to find recipes and ingredients that worked with my new diet. I came across the idea of ricing cauliflower in place of regular rice. I decided to try it, and it was awesome. But it was a bit tedious to do. Now that they have riced cauliflower available at the store, I am making recipes with it left and right!
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Category: entree
Yield: 4 servings
This recipe combines healthy protein with fresh spring flavors for a satisfying meal. Customize it however you want - your culinary imagination is the limit!
Ingredients
Instructions
Earlier this spring, my mom visited me in NOLA while she was on Spring Break. We had so much fun running around and doing the best tourist-y things that New Orleans and the South has to offer! Oysters at Superior Seafood, Mint Juleps at Oak Alley, and pour-overs at Hi Volt coffee. Don’t tell me you’re surprised that all of the highlights involved food!
Though my vacations – and vacation plans for other people – are notoriously “Type A” and ridiculously packed, I did let mom take a night off for a chill day. We cooked together (less than a dozen angry words! A new record!) and recreated this recipe that my northerner mother makes frequently at home.So, yes, this is a total “cheater” recipe , and not authentically Cajun, but it is still seriously delicious and can be made in any place in the world!
I made a few modifications to up the healthiness and creaminess. Note of caution – I use “healthy” in the terms of low-carb dieting. There are very few carbs in here (cut out the bell pepper and onion if you’re keto or severely low-carb), but there is a lot of tasty fat in the cheese. If you’re not worried about carbs, pop these shrimps over pasta or rice for a filling meal!
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Step One.
Measure out your ingredients. Prepare your shrimp (remove the tails and de-vein if necessary, depending on what you bought). Chop up the bell peppers to the desired size. I gave them a rough chop so that each bite would deliver a big burst of fresh flavor. Coat the shrimp with the Cajun seasoning. Cut the cream cheese into small cubes (about ten).
Step Two.
Melt the butter in a large pan over medium-low heat. Add the onions and bell peppers; saute for about ten minutes, until the onion is translucent.
Pro Tip: Saute the vegetables over medium-low heat so that they soak up the butter and cook evenly. Even though it takes longer, this will keep the butter and the vegetables from burning!
Step Three.
Toss in the shrimp, and cook them, stirring around, for about 8 minutes, or until cooked through. Add the spinach, and continue to stir until it is wilted.
Step Four.
Pour the cream into the pan; add the cream cheese. Let this mix heat up for about two minutes, then stir it together until it is mixed evenly. Finally, sprinkle the parmesan on top. Let it heat up again, and then carefully stir until it is melted and incorporated throughout. Serve and enjoy!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
This easy shrimp recipe is a quick fix for a protein-filled weeknight dinner with the taste of Louisiana!
Ingredients
Instructions
Football season is here!
Despite the fact that I love frosting so much, I tend to eat a very healthy diet on a day to day basis. I stay active and eat right, and it gives me energy to do everything that I want.
One thing that I cannot understand is football snacks. Whenever football season comes, all of a sudden you see field-themed chips, nachos, fat-covered carbs bombs. All you’re doing is sitting there! You don’t need 1500 calories of empty, greasy carb to fuel your football passion.
These snacks fix that problem. They are simple, they are cheesy, they are beyond addicting. And the best part – they are low carb. That means that you can eat them guilt free!
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won’t even miss the chips!
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Step One.
Prep Step! Measure out your ingredients. Preheat your oven to 350°F.
Step Two.
Prep the peppers! First, with a paring knife, cut the peppers in half so that you get two tall and deep halves, not the shallow ones.
Next, cut off the stems by making a “V” shape around it with your paring knife.
Finally, placing the blade of your knife flush with the pepper, cut off the veins.
Line up the peppers on a baking sheet lined with aluminum foil. If some of them tip over, slice a small piece off of the bottom to make it flat.
Step Three.
Make the filling! Beat the cream cheese in a stand mixer on high for three minutes.
Grate the cheddar cheese into the bowl and mix until incorporated.
Tip: Don’t want to take the time to grate? Buy shredded cheddar, and give it a few chops to make smaller pieces.
Add the spices and mix until incorporated.
Carefully mix in the bacon pieces.
Step Four.
Stuff the peppers!
Add about 1 Tablespoon of the cheese mix to each pepper, enough so that it is full. Careful, though – you don’t want to add too much, because then it will melt out in the oven.
Bake at 350°F FOR 20 minutes.
Serve with some greens for an added health benefit!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: about 30 pepper halves
Snack without guilt this football season with these ranch-seasoned, spicy, cheesy pepper bites. You won't even miss the chips!
Ingredients
Instructions