Cheese

Shakshuka

Tomato Poached Eggs Feta Cilantro

We finished off the last 3/4 cup of oatmeal that was in the kitchen cupboard for breakfast this morning, so it was okay to have eggs for lunch.

One of our grocery stores has a magazine with coupons and recipe ideas. The January 2018 issue had several realistic recipes that I tore out to try later. Last week I made simple pork chops with a orange marmalade (which is still burnt onto my non-stick baking sheet). Today, I decided to try my hand at poaching eggs in a crushed tomato sauce.

Giant is trying to get us to purchase extra ingredients, or at least to buy them from their store. However, I stopped at three other stores to get the more unusual ingredients.  Aldi for feta: Since I had planned to purchase feta for a salad, it wasn’t an extra expense. Plus, Aldi’s has good cheeses at affordable prices.  Wegman’s for cilantro: Last weekend Giant was out of cilantro by the time I went shopping. Rather than taking the risk again, I ran to Wegman’s produce department while we were in the neighborhood. Although the bunch cost $1.99, it is as big as a bush and will fit into various menu items this week. ACME for roasted red peppers: They were having their buck-a-bag sale on salad spinach, green onions, iceberg lettuce, potatoes, etc. So it was worth going there to purchase the rest of the items on my grocery list.

Savory magazine noted that their recipe was inspired by a dish called shakshuka. If you look it up, the internet will tell you that it is popular in the Middle East and North Africa.

It could easily become popular in our apartment, too. Except that if you are used to bacon or sausage and hashbrowns with your eggs, the shakshuka and ciabatta might not be quite as filling.

Tomato-Poached Eggs with Feta

Ingredients

  • 1 shallot
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 6 oz jar roasted red peppers
  • 1 (15 oz) can petite diced tomatoes
  • ¼ tsp red pepper flakes
  • 4 large eggs
  • ½ loaf ciabatta bread
  • fresh cilantro, finely chopped
  • ¼ cup crumbled feta

Directions

  1. Peel, finely slice, then chop the shallot. Mince the garlic. Drain the roasted red peppers and chop them into small pieces. Puree the diced tomatoes in a food processor until just crushed. You want the texture to be somewhat chunky rather than a uniformly liquid sauce or paste.
  2.  In a large frying pan, sautee the shallot and garlic in the olive oil for 1-2 minutes.
  3. Add the crushed tomatoes, roasted red peppers, and red pepper flakes. Season with salt. Continue cooking the mixture, adjusting the heat to allow the vegetables to simmer.
  4. Using a spoon, make 4 wells in the sauce. Crack one egg into each well. Season eggs with salt and pepper. Cover the skillet and cook 6 min., until egg whites have set.  “Watch them like a hawk or they’ll turn into hard rubberies”. Remove the pan from the heat.
  5. Meanwhile, slice the bread and chop the cilantro. Garnish eggs with cilantro and feta. Serve with bread.

 

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Cream Cheese Spinach Alfredo

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Savory.

That’s the name of one of the local grocery store’s monthly magazine. It really is mostly advertising: coupons and recipes using ingredients that you can find on their shelves. Since it is free, I flip through the pages just in case one or two photos might inspire me.

Of course, the January issue contains recipes that promise to help you with your New Year’s resolutions. Since all of the ingredients in the Lightened-Up Pasta Alfredo happened to already be in my kichen, I decided to tear that page out. It stuck to my refrigerator door as a reminder for me to prepare it sometime this week.

The catch is that I didn’t have the “light” cream cheese or the “low-sodium” chicken broth, so I can’t tell you if their diet-version actually tastes good or has a good texture.

The other substitution I made was lime zest for the lemon, and I don’t recommend it. Otherwise, the no-heavy-cream alfredo was quite tasty.

Ingredients (for about 4 servings):

9 oz spaghetti/fettuccine/linguine (your choice), prepared according to package directions

Zest of one lemon

6 oz fresh spinach leaves, cut into shreds then chopped

1 T butter

2 tsp minced garlic

5 T cream cheese

1 c chicken broth

1/8 t nutmeg

½ c grated Parmesan cheese

 

Instructions:

Cook the spinach in about 1/2 cup of water until the leaves just begin to wilt. Drain the water off and squeeze out as much liquid as you can. Fluff the spinach apart with a fork, and set it aside.

Saute the garlic in the butter for about one minute. Add the cream cheese and chicken broth, whisking to smooth out the liquid. Season with nutmeg, salt & pepper (You can add the lemon zest if you are interested.). Let this mixture simmer for about 5 minutes. Add the Parmesan.

Combine the spinach and cooked pasta. Pour the alfredo sauce over the pasta, and stir the combination so that everything is coated evenly.

Enjoy! We had some leftover cold ham on the side.

 

 

 

 

Categories: Cheese, Food and drink, pasta, sauces & condiments | Tags: , , , , , , , , , , , | Leave a comment

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