Middle Eastern Spiced Shakshuka

For the third time this month, I pushed the tomato sauce in our skillet from one side to the other, swirling in a dollop of Harissa paste. Once the Harissa paste was completely mixed in, it was time for the eggs. They found their place snuggled in the spicy sauce, and cooked there. 

Just as I started mincing parsley for a garnish, it hit me. Why isn't this recipe on the blog? I keep coming back to it, undoubtably because the ingredients are easy to keep on hand. 

When I make shakshuka I eat it with a spoon or a fork--honestly whatever I find first. Lately I've been toasting a piece of sour dough for Oliver, so that he can pile the eggs and spicy tomato sauce on top and eat it like an open face sandwich. You can pretty much each it however you want though, and for whatever meal you want, too! 

Lately, the finishing touch on our spicy shakshuka is a sprinkling of feta cheese, which balances out the bold Harissa paste that is swirled into the sauce. I didn't grow up eating shakshuka, but it's made its way into my standard day. 

Middle Eastern Spiced Shakshuka

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

A swirl of spicy harissa and a sprinkle of feta.

Serves: 2   |    Total Time: 20 minutes

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Ingredients:

• 4 eggs
• 1 16-ounce can crushed tomatoes
• 2 tablespoons Harissa paste (1 if you prefer less spicy)
• 1/8 teaspoon salt
• 1/4 cup feta cheese, crumbled
• 1/2 small white onion
• 1 red bell pepper
• 2 tablespoons parsley leaves, minced
• 1 teaspoon coconut oil

Directions:

1. Heat coconut oil in a skillet over medium heat. While it melted, dice the onion and bell pepper. When the oil glistens, add the onion and pepper to the pan. Sauté until the onion is transparent.
2. Pour the canned tomatoes into the pan, and add the harissa paste. Stir and bring to a simmer.
3. Using a wooden spoon or spatula, make 4 indents in the tomato where the eggs will sit. Crack one egg into each indent, and place lid on pan. Reduce heat to low. Keep covered until egg whites are fully cooked (I leave my yolks runny, but you can cook the eggs for a bit longer if you prefer your yolks hard).
4. Sprinkle with feta and minced parsley. Serve hot.

Instant Pot Butternut Squash Coconut Curry

I am newly obsessed with this curry. I see piles of squash as I walk through the grocery store; I begin wondering how many bowls of curry I could make, and how many cans of coconut milk I should buy. 

What's better is that my grocery list is short: I add cauliflower, carrots, and check my cupboard to ensure I have all of my typical spices on hand. Onions, garlic, and ginger are already sitting in the vegetable basket, as if they knew this was coming. 

When it comes time to put everything together, I pull out the Instant Pot-- this stew is no waiting game, you just throw it in the Instant Pot and hit go. I chop everything up, pour in the coconut milk and spices, and lock the lid. I take a shower, and next thing you know this curry is piping hot and ready to go. Does it get any better?

Butternut Squash Coconut Curry

Paleo, Gluten-Free, Grain-Free    |   Caitlin Sherwood    

Naturally sweet and nutty butternut squash meets bold and spicy curry to create this new-comfort dish.

Serves: 4   |    Total Time: 20 active minutes

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Ingredients:

• 1 inch ginger
• 3 cloves garlic
• 1/2 white onion
• 1 serrano chile
• 1 head cauliflower
• 1 butternut squash
• 2-3 large carrots
• 3 sprigs cilantro OR Thai basil, plus more for serving
• 1 14-ounce can coconut milk
• 2-3 cups vegetable broth
• 1- 1/2 tablespoon curry powder
• 1 teaspoon turmeric
• 1/4 teaspoon cumin
• 1/8 teaspoon fennel seeds
• 1/2 teaspoon black mustard seeds
• A few cracks each of salt & pepper

Directions:

1. Dice the onion, ginger, garlic, and serrano chile. Then, roughly chop the carrots, and cut the cauliflower into small bite-sized florets. Peel and seed the squash, and chop that into bite-sized pieces as well. Add all of the vegetables to the pot.
2. Add cilantro, coconut milk, vegetable broth, and spices to the pot. Secure pressure cooker lid, and set Instant Pot to Stew setting with the timer at 4 minutes.
3. Once Instant Pot is done, release the pressure. Remove lid, and store curry. Serve in bowls and top with cilantro sprigs.

Curried Cauliflower Salad with Apple & Fennel

I first discovered this combo at a networking event, at which I spent more time taste-testing all of the appetizers than talking to people. If you know me, you’re probably thinking, “typical.”

That night, after having just a nibble of a salad with cauliflower roasted with curry powder, apple, and fennel, I went home and made my own version of the same thing — one bite was not enough! Since then, I’ve made the recipe several times, tweaking it as I go. Here’s where I ultimately landed: a roasted cauliflower salad with dice apple and thin slices of fennel, tossed with arugula and drizzled with an apple cider vinegar, curry and honey vinaigrette.

Cauliflower is one of my favorite vegetables to roast. I’m guilty of popping several of the roasted florets into my mouth right as the pan comes out of the oven, still piping hot. It’s super versatile, making it a very good base for this salad, which once dressed is FULL of flavor.

Fennel pairs well with curry vinaigrette because fennel seed is often featured in curry. Fennel bulb is brighter and fresher than fennel seed, and provides a satisfying crunch. Meanwhile, apple is sweet and tangy, a contrast to bitter arugula.

It’s not in the recipe, but occasionally I’ll add a handful of toasted walnuts or pepitas to this salad, too. Nuts go a long way in making a salad feel full!

Unlike most salads, I think of this as cold weather fare. Apples and cauliflower are delicious and easy to find well into late fall, and in the summer I’m not as motivated to turn on my oven to roast a pan of veggies. The curry vinaigrette is warming, and the whole salad goes well with roasted chicken or mahi mahi.

Watch the video below, or keep scrolling for the recipe!

Curried Cauliflower Salad with Apple & Fennel

Published September 22, 2016 by Caitlin Sherwood

Yield: 6   |    Active Time: 40 minutes

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Ingredients:

For the salad:

1 large head of cauliflower, cut into florets

2 tablespoons olive oil

2 apples, one diced and one sliced for garnish

1 bulb fennel, sliced thin

4 cups fresh baby arugula

For the dressing:

2 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1/2 teaspoon salt

1 tablespoon honey

2 teaspoons curry powder

1/2 teaspoons onion powder

1/4 teaspoons black pepper

Directions:

1. Preheat oven to 450°F.
2. Place cauliflower on a sheet pan and drizzle with olive oil. Toss to coat. Roast in oven for 20-25 minutes, until cooked through and edges are browning. Set aside to cool.
3. Make vinaigrette: combine all ingredients for vinaigrette in a jar and shake to combine.
4. Assemble salad: place arugula in bowl, and top with cauliflower, apple, and fennel. Drizzle with half of vinaigrette and toss to combine. Add more vinaigrette as desired.