Shakshuka Inspired By Tanya Murray

My first morning in Jerusalem I woke up to a beautiful breakfast buffet in the hotel dining room.  In the middle of the buffet was the star of the show, something I had never seen or heard of before, “Shakshuka”!  There it sat in all its glory, beautifully placed for all to enjoy!  When I asked what it was, since I had never seen or heard of it before, the answer was, “you’ve never had Shakshuka, boy, you are in for a treat”!!!  And they were right!  Whether it is breakfast for dinner, lunch or breakfast, you are going to love this delicious indulgence!  Enjoy!

Serves:

2-4

Total Time:

45 minutes

To Make

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 small yellow onions (or 1 medium), peeled and diced
  • 5 cloves garlic, peeled and roughly chopped
  • 2 bell peppers (red, orange or yellow), diced
  • 3/4 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1-1/2 teaspoons salt, divided
  • 2 28-oz cans fire roasted diced tomatoes, lightly drained
  • 2 cups finely chopped power greens or other hardy greens like kale or spinach
  • ½ c. Cocoyo yogurt
  • 3 ounces feta cheese, crumbled
  • 6-9 eggs
  • Handful chopped cilantro, basil, parsley and/or 2 Tablespoons fresh rosemary (1 ½ teaspoons dried)

Directions:

In a large skillet, heat the oil over medium heat. Add the onions, garlic and bell pepper and cook, uncovered, for about 8 minutes, until softened. Do not brown; reduce the heat if necessary.

 Add the smoked paprika, cumin, coriander, red pepper flakes, and 1-1/4 teaspoons of the salt and tomatoes.

Cook, uncovered at a low simmer, stirring occasionally, for about 10 minutes, or until the sauce is slightly thickened.

Add about two tablespoons of the sauce to the yogurt and mix. Then add back to the pan.

Add the greens and stir till wilted.

Cook uncovered about 10 minutes more so the greens are just wilted. For advance batch cooking you can stop at this point.

Let mixture cool and then package in freezer safe containers or Food Saver bags.

Set oven rack to top position and turn on broiler if you will be broiling to cook eggs. Turn off (or remove the pan from) the heat. Using a spoon, make 6-9 “wells” in the sauce. Crack an egg into each well. Sprinkle the eggs with the remaining 1/4 teaspoon salt, then sprinkle the feta around the eggs.

To cook eggs:

Set the pan on the stove over low heat and cover with a lid and cook until eggs are done to your preference (usually 5-7 minutes for medium, hard yolk). To melt and brown the cheese, stick under broiler for 3 minutes.

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Cast Iron Skillet Pan Lasagna

I am so taken by the idea that sheet pan dinners have become all the rage when it comes to recipes.  It is kind of fun to create and the optics make the dinner preparer feel like it is easier to create a sheet pan dinner than a regular dinner.  (Even though, sometimes it is more complicated).  This got me thinking!!!  I love cooking in cast iron far more than a sheet pan.  It feels like less work because you don’t have to line the sheet pan with parchment or foil, and a cast iron pan is so much easier to clean.  This is an idea for cast iron skillet lasagna, and I promise you, you may never go back to regular lasagna again!  This is so fun to assemble and a great way to cook with kids.  Enjoy!

Serves:

6-8

Total Time:

75 minutes

To Make

Ingredients:

    • 1 Can (28 oz.) crushed fire roasted tomatoes
    • 1 jar (24 oz.) Rao’s arrabbiata sauce
    • 1 Tbs. EVOO
    • 1 Tbs. Grass Fed organic unsalted butter
    • 1 chopped red onion
    • 3 minced garlic cloves
    • ¼ tsp. red pepper flakes
    • 1 lb. spicy Italian sausage (out of the casing)
    • 1 lb. lean ground organic beef
    • 12 oz. whole-milk Ricotta cheese
    • 1 egg lightly beaten
    • 1 tsp. minced fresh thyme
    • 2 c. shredded mozzarella cheese
    • ¼ cup grated Parmesan cheese
    • 12 no boil lasagna noodles broken in half
    • 3 Tbs. chiffonade fresh basil

Directions:

Pre heat oven to 400 degrees

Heat a large cast-iron skillet over medium-high heat for about 3 minutes. 

Add the oil and butter and heat till shimmering.  Add the onion and ½ teaspoon salt and cook until translucent and slightly browned, about 6 minutes. 

Stir in the garlic and pepper flakes and cook until the scent becomes strong for about 20 seconds.

Add the meats and cook breaking up the meat with a spatula or wooden spoon.  Cook for approximately 5-7 minutes until the meat is no longer pink.

Stir in the tomatoes and the arrabbiata sauce.  Bring to a simmer for about 10 minutes and transfer to a bowl after the sauce has thickened a bit.

In a separate bowl, combine the ricotta, egg, thyme salt and pepper. 

Then combine the Mozzarella and paremesan in a third bowl.

Now let’s assemble:

Spread enough sauce to cover the bottom of the pan about ½ inch deep. Then shingle the 6 noodle halves around the sauce in the pan, then place a sheet over the middle. 

Dollop 1/3 of the ricotta mixture over the noodles, then the mozzarella mixture, then the sauce. Repeat this same layering order 2-3 times as your pan will allow.

Always begin with the noodles, always end in sauce.

Top with remaining mozzarella and parmesan.

Place skillet in oven and bake until cheese is bubbly and golden brown about 40 minutes.

Let lasagna cool and set for about 10 minutes.  Sprinkle with basil, cut as you would a pizza or pie and serve.

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Sheet Pan Chicken Thighs w/ Miso & Ginger

Everyone loves a one step sheet pan dinner.  The first time I mad this dish I placed it on the table but stepped outside for a moment to grab some waters for dinner.  All of a sudden I heard my husband exclaim, “OMG!!!  Marla!!!  This is DEEEEELIIICOUS!”  I could not believe it.  I realized that what really got his attention is that I was cooking with 2 flavors that I rarely have ever cooked with before.  One is Miso and the other is ginger!!!  Needless to say, it was a hit and now it is one of our most requested dinner staples.  I hope you enjoy!!!

Serves:

4-6

Total Time:

45 minutes

To Make

Ingredients:

  • 5 scallions, trimmed and finely chopped
  • 4 Tbs. Stone ground Dijon mustard
  • 3 Tbs. grated fresh ginger
  • 2 Tbs. minced Garlic
  • 5 Tbs. white miso
  • 2 Tbs. fresh squeezed orange juice
  • 1 Tbs. orange zest
  • Kosher salt and freshly ground black pepper
  • 2/3 cup olive oil
  • 5 Lbs. of bok choy cut length wise in quarters
  • 6 carrots cleaned and unpeeled sliced thin on the diagonal
  • 1 fennel bulb chopped coarsely
  • Sauteed riced cauliflower, rice or potatoes (Chef’s choice)

Directions:

Pre heat oven to 450 degrees

In a glass bowl, combine the scallions, mustard, ginger, garlic, miso, orange juice, orange zest, 1 tsp salt, ½ teaspoon fresh ground black pepper and ½ c. of olive oil.  Mix well with a whisk.

 On a rimmed baking sheet covered in parchment paper or a silicone mat, toss the bok choy, carrots and fennel with the remaining olive oil and season with salt and pepper.  Spread all veggies evenly in one layer on the sheet pan.  Season chicken with the salt and pepper, place on top of the sheet pan vegetables and rub chicken all over with the ginger-miso marinade.

 Roast until chicken is cooked through and vegetables are tender about 30 minutes.

Serve chicken and vegetables over the riced cauliflower, rice or mashed potatoes and spoon the pan juices over the chicken and garnish with scallions.  Enjoy!

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Basic Risotto

I love a great Risotto. It is so universally delicious, and you can use it by adding anything you desire. I have made it with frozen asparagus and frozen peas and any frozen vegetables, also with any leftover vegetables at the end of the week, or I have made it by adding leftover meats. Use your creativity, instincts and be intuitive and it will turn out great every time. Enjoy!!!

Serves:

4-6

Total Time:

1 1/2  hours

To Make

Ingredients:

  • 1 1/2 tablespoons good olive oil
  • 1 1/2 tablespoons unsalted butter
  • 3 cups chopped leeks, white and light green parts (2 leeks)
  • 1 cup chopped fennel
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 4 to 5 cups simmering vegetable stock, preferably homemade
  • 1 tablespoon freshly grated lemon zest (2 lemons)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons freshly squeezed lemon juice
  • 1/3 cup mascarpone cheese, preferably Italian
  • 1/2 cup freshly grated Parmesan, plus extra for serving
  • 3 tablespoons minced fresh chives, plus extra for serving

 

Directions:

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and fennel and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed.

Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 25 to 30 minutes.

Whisk the lemon juice and mascarpone together in a small bowl.

When the risotto is done, turn off the heat and stir in the mascarpone mixture plus the Parmesan cheese and chives.  Set aside, off the heat, for a few minutes, sprinkle with salt and pepper, and serve hot with a sprinkling of chives and more Parmesan cheese.

Add any or all left over vegetables or meat from the week, anything your heart desires. Be creative.

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Sheet Pan Dinner

If there is a food trend right now that is in style, it is “sheet pan dinners”.  I Actually had never heard of such a thing till a friend shared this trend with me a few months back.  It seems this trend is hotter than a Harvey Wallbanger Cake in the 70’s.  My daughter, who is a working mom like most of you, loves sheet pan dinners and uses many different variations all of the time.  For those of you who are vegans or vegetarians can substitute any non-meat Italian sausage in place of the chicken.  And, if like in my family, half of you eat meat, and the other half or vegetarians, you can split this between two different sheet pans, and put a vegan sausage in one of the pans.  Enjoy!

Serves:

6

Total Time:

1 1/2  hours

To Make

Ingredients:

  • 1 Lb. halved Brussels sprouts
  • 1 large butternut squash
  • ½ small red apple sliced thin
  • ½ small green apple sliced thin
  • 1 small thinly sliced red onion
  • 6 small heirloom carrots sliced ¼ inch thick
  • 1 zucchini sliced lengthwise in quarters and cut into ½ inch pieces
  • ¼ cup good olive oil
  • 2 Tbsp. apple cider vinegar
  • 8 chicken sweet Italian sausages
  • Handful of fresh thyme leaves and stems
  • Kosher salt and freshly ground pepper
  • Apple Cider & Mustard Vinaigrette (recipe below)
  • Tip:  Steam the Brussel sprouts or microwave them for 2 minutes prior to putting them on the sheet pan; they roast easier that way.

    Apple Cider & Mustard Vinaigrette

    Ingredients:

    • 1/3 C. good olive oil
    • 3 Tbsp. apple cider vinegar
    • 3 Tbsp. whole grain mustard
    • 3 Tbsp. chopped fresh Thyme
    • 2 Tbsp. amber maple syrup
    • 1 Tbsp. finely chopped dill
    • 1 small, minced shallot
    • Kosher salt and freshly ground black pepper to taste

Directions:

Pre-heat oven to 400 degrees. 

On a rimmed sheet plan lined with a silicone liner or parchment paper, toss the Brussels sprouts, butternut squash, zucchini, carrots, onion, apples, and sausage together with the oil and vinegar, salt and pepper.  Sprinkle with the fresh thyme leaves and place into the oven for 25 minutes.

Toss the ingredients and then rotate the pan and roast for another 20 minutes.

 Pour the vinaigrette evenly over the sheet pan and toss and place into a serving platter sprinkled with more fresh thyme sprigs.

 

For the vinaigrette

Directions:

In a medium bowl, whisk all vinaigrette ingredients except the oil until smooth.  While whisking slowly pour in the oil and whisk till emulsified.  Add salt and pepper to taste.

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Moroccan Chicken

I love shopping at the Temecula Olive Oil Company. I find so many things that inspire me. My TV sponsor is Moroccan and when he was scheduled to be on the show with me, I wanted a Moroccan recipe to make with him. I had to have a winner – I really wanted to impress him. This dish won him over. Enjoy!

Serves:

6

Total Time:

1 1/2  hours

To Make

Ingredients:
 

  • 2 Tbsp. butter

  • 2 Tbsp. olive oil

  • 1 whole chicken, cut up

  • 3 Tbsp. Moroccan Spice Rub by Temecula Olive Oil Company (if you wish to make your own rub, combine white pepper, ginger, allspice, mace, nutmeg, rosebuds and cinnamon.)

  • 1 ½ tsp. Kosher salt

  • 2 shallots chopped

  • 1 preserved lemon, (inside scraped out) skin thinly sliced (Temecula Olive Oil Company preferred brand)

  • 1 C. pitted mixed marinated olives, chopped

  • 1 C. sun-dried tomatoes in oil drained and chopped

  • 1 ½ C. white wine

  • 1 ½ C. chicken stock

  • 2 Tbsp. dried oregano

  • 1 Tbsp. basil, chopped

  • 1 Tbsp. Italian parsley, chopped

 

Directions:

Dry the chicken skin completely with a paper towel and sprinkle evenly with the salt and Moroccan spice rub.

Heat the olive oil and butter in a large skillet over medium high heat.

Place the breasts into the hot skillet skin side down and cook without touching or moving for about 6 to 7 minutes.

Flip the chicken to the bone side and cook for another 5 minutes.

Remove to a plate and begin to make the sauce. In the same pan, add the shallots and sweat them stirring occasionally until they are soft and translucent, about one minute.

Add the lemon, olives and sun-dried tomatoes and stir to combine.

Deglaze the pan with the white wine, scraping the pan to loosen all the brown bits from the bottom and simmer for 3 minutes to reduce the liquid slightly.

Add the chicken broth and return to a simmer.

Add back the chicken and the dried oregano and cover the pan and simmer gently for about 25 minutes.

Turn off the heat and while covered let it sit for about 10 minutes to absorb the juices.

To serve sprinkle with parsley and basil and serve right out of the pan.

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