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.

Zucchini Ricotta Manicotti

When you pull this casserole out of the oven, the first thing you'll see is bubbling cheese, that tempts you even when it is too hot to eat. Then, only seconds later, a hot steam that carries the smell of fresh basil and ripe tomatoes hits you. By the time the dish makes in to the counter, the sizzling begins to slow. With in a few minutes the dish sits still. It begs for you, even now when it would burn your tongue. (Maybe you sneak a bite anyways).  

By now the whole house has smelled like home cooked Italian food for 20 minutes or more, and people are beginning poke their heads into the kitchen. Is it ready? Can we eat yet? What are you up to in here? 

Cheese. Wine. More cheese in the form of ricotta. That is what you are up to. This recipe is pretty much everything. If your "everything" is ooey, gooey, and delicious, that is. And somehow folded in there is a pile of vegetables too: zucchini for noodles, spinach folded in with the ricotta, and a homemade tomato sauce that will make you proud.

This is a pile of cheesy Italian flavor you'll feel really good about eating. Despite begin literally stuffed with cheese, this recipe is light: it doesn't leave you feeling groggy the way this dish would if it was made with traditional pasta. We serve it with extra marinara sauce (I love homemade marinara sauce) and a side salad, and call it a meal. Oh--and don't forget the glass of wine! Red is perfect for this dish. 

If you're worried about the logistics of wrapping a bunch of cheese in thinly sliced zucchini, I don't blame you! But it's even easier than I originally thought it would me, so watch the video below to see how this impressive dish comes together, and you'll see you have nothing to worry about!

Music: www.bensound.com

Zucchini Ricotta Manicotti

Paleo, Primal, Grain-Free    |   Caitlin Sherwood    

Zucchini is cut thin and rolled around ricotta as a stand in for traditional manicotti!

Serves: 4   |    Total Time: 60 minutes

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Ingredients:

• 2 medium zucchinis
• 1 egg
• 1-1/2 cup ricotta
• 1 cup grated parmesan, split in half
• 1 8-ounce package frozen spinach, thawed
• Salt & pepper


For sauce:
• 1/2 yellow onion
• 1 tablespoon avocado oil
• 3 cloves garlic
• 1 14-ounce can crushed tomatoes
• 1/4 cup red wine
• 2 tablespoons fresh basil, minced - plus more for garnish
• 1 teaspoon oregano
• Salt & pepper

Directions:

1. First, make the marinara sauce: heat avocado oil in a sauce pan over medium heat. Dice white onion, and mince garlic. Add both to sauce pan once oil is hot, and sauté until the onion is translucent and the garlic begins to brown. Pour wine into pot, and use a wooden spoon to scrape any brunt pieces from the bottom of the pot. Allow to simmer, then add tomatoes. Stir. Add oregano and basil, and then season with salt & pepper to taste. Remove from heat.
2. Spread 1/2 of sauce in the bottom of a 9x9 baking dish.
3. Make the ricotta filling next. Place thawed spinach in a fine mesh sieve and squeeze out any excuses water. Place in a mixing bowl, and combine with ricotta, 1/2 cup grated parmesan, egg, and a few sprinkles of salt and freshly cracked pepper. Stir until combined.
4. Preheat oven to 400°F and assemble: use a potato peeler or mandolin to slice the zucchini in long, thin strips (watch the video above to see an example). Place two zucchini strips on a flat surface so that they overlap by about 1/2 an inch. Spoon about 2 tablespoons of the ricotta mixture on the short edge of the zucchini strips, and then roll up the zucchini strips around the ricotta like a roll of sushi. Place in the baking dish. Repeat until you run out of ricotta.
5. Sprinkle the remaining parmesan over the manicottis and place in oven. Bake for 30-35 minutes, until cheese is gooey, and sauce is bubbly. Allow to cool for 10 minutes before serving. Sprinkle with fresh basil as garnish. I also serve with extra sauce (the remaining 1/2) because I love marinara sauce!
6. Note: I find that when I get to the middle of the zucchini, it becomes hard to slice because of the seeds, so I move on to the second zucchini and reuse the middle of each zucchini later for another meal.

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Easy Herb De Provence Roasted Mushrooms

This recipe was made on a whim as a side dish for dinner with my mom. It was our pre-Christmas dinner, since we were both traveling for the holiday, so she went to a local butcher shop and got what they recommended (a roast and some sausage prosciutto rolls), and I got to work on side dishes. 

Honestly I forget every other side dish I made because I became so obsessed with this one, vowing to make it the next time I found myself looking at a container of mushrooms in the grocery store. So I did exactly that, and was again licking my lips and filling my plate mostly with mushrooms.

I'm super new to video making, but trying my hand with this recipe (it’s an easy place to start!).

Easy Herb De Provence Roasted Mushrooms

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

It’s amazing how easy it is to make this dish, and how delicious the mushrooms turn out!

Serves: 4   |    Total Time: 30 minutes

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Ingredients:

• 20 ounces mushrooms (I used crimini)
• 2 tablespoons herbs de provence
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions:

1. Preheat over to 450°F.
2. Wash mushrooms and spread in an even layer in a baking dish or oven-safe skillet.
3. Cut butter into thin slices and place, evenly spaced, over mushrooms. Sprinkle with salt, pepper, and herbs de provence.
4. Place pan in oven and bake for 25-30 minutes, until mushrooms are cooked through and juicy. Allow to cool for 10 minutes before serving. Serve hot as a side dish for chicken, over grilled red meat, or even on a bed of quinoa.