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Browsing Tag: breakfast

Shashuka with Pita Bread

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!

 

Shashuka with Pita Bread

Prep Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Yield: 6

Shashuka with Pita Bread

Ingredients

  • PITA BREAD
  • 1 cup water
  • 1 package instant yeast
  • 1 Tbsp olive oil
  • 2 tsp sugar
  • 2 tsp salt
  • 3 cups all purpose flour
  • 1 tsp olive oil, for cooking
  • SHASHUKA
  • 1/2 yellow onion, chopped
  • 4 cloes garlic, minced
  • 1 bell pepper (any color), chopped
  • 1/2 cup green olives, chopped
  • 28 oz crushed tomatoes
  • 14.5 oz diced tomatoes
  • 1/2 tsp chili powder
  • 1/2 tsp chili flakes
  • 1/2 tsp cayenne pepper
  • 1/2 tsp cumin
  • 6 eggs
  • 1/4 cup torn cilantro
  • 1/4 cup crumbled feta

Instructions

  1. Prep the pita bread. It will need to rise for an hour, so get it started first! Measure out your ingredients.
  2. Heat the water to about 110F. It should be warm but not hot. Bloom the yeast for 5 minutes
  3. Mix together the dry ingredients; pour in the yeast mixture and olive oil. Mix together with a fork until a dough forms.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2018/02/shashuka-with-pita-bread/

 

Vegan Peach & Pecan Banana Muffins

I love to eat “clean” foods, especially in the morning, because they fill you with such wholesome energy. These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up. They are beyond delicious – you won’t even miss the butter and eggs! Added bonus – they freeze and thaw really well. So you can save some for later!

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Step One. 

Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F.

Step Two. 

In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later.

 

Step Three. 

Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.

Step Four. 

In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans.

 

Step Five. 

Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy!

 

Vegan Peach & Pecan Banana Muffins

Yield: a dozen muffins

Vegan Peach & Pecan Banana Muffins

These banana muffins are completely vegan, and they are simply to die for. The peach adds a distinct summer flavor, but they would be great year-round! Add in different fruits to mix it up.

Ingredients

  • 2 bananas
  • 1 peach
  • 1/2 cup brown sugar
  • 1/4 cup honey
  • 1/2 cup coconut oil, melted
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup all purpose flour
  • 1 cup coconut flour
  • 1/2 cup almond milk
  • 2 Tbsp chopped pecans

Instructions

  1. Prep step! Measure out your ingredients. Melt the coconut oil. Line a muffin tin with papers. Preheat your over to 350°F. 
  2. In a large mixing bowl, mash the bananas. Cut up 3/4 of the peach into cubes, and slice the rest. Set the slices aside for later. 
  3. Add the brown sugar, honey, and coconut oil to the mashed banana, stir to combine.
  4. In a separate bowl, mix the salt, baking powder, and cinnamon into the flours with a fork. Add the flour mixture in three parts, alternating with the almond milk. Finally stir in the peach chunks and pecans. 
  5. Fill the muffin papers and top each muffin with a slice of peach. Bake for 22 -25 minutes and enjoy! 
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2017/08/vegan-peach-pecan-banana-muffins/

Pumpkin Yogurt Parfait

I love living in New Orleans, but I always get homesick for Wisconsin during fall. The cool weather, the leaves, the crisp air… it’s as cliche as a Hallmark movie, but I love every minute of it.

I’ve decided to start fall here anyway, even though my car registered at 110° yesterday when I got in after word. I stopped at Trader Joe’s (new to New Orleans! Finally!) and got a few fall staples. So I put a few to good use this morning for a simple fall breakfast!

Be sure to add this granola to your shopping list the next time you go to Trader Joe’s!

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Step One. 

You want to use plain Greek yogurt for this parfait. It’s tangy and not-so-sweet flavor is exactly what you need to pair with syrup and sweet granola.

Prep your ingredients.

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Step Two. 

Mix the yogurt the with pumpkin and cinnamon in a bowl before you assemble the parfait.

 

Step Three. 

Add a third of the mix to a cup or a bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.

 

Step Four. 

Continue layering like this until all of your ingredients are used!

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Enjoy the first bite of fall!

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Pumpkin Yogurt Parfait

Prep Time: 5 minutes

Total Time: 5 minutes

Pumpkin Yogurt Parfait

A sweet and tangy bite of fall that is perfect for a protein-filled, energizing breakfast!

Ingredients

  • 1 cup plain Greek Yogurt
  • 2 Tbsp pumpkin puree
  • 1/4 tsp cinnamon
  • 1 tsp organic coconut palm syrup
  • 1/4 cup Trader Joe’s Country Pumpkin Spice Granola Cereal

Instructions

  1. In a bowl, mix the yogurt, pumpkin puree, and cinnamon.
  2. Add a third of the mix to a cup or bowl. Drizzle with one third of the syrup. Sprinkle 1/3 of the granola on top.
  3. Continue layering like this until all of your ingredients are used.
  4. Enjoy the first bite of fall!
Recipe Management Powered by Zip Recipes Plugin
https://frostaholic.com/2016/09/pumpkin-yogurt-parfait/