Author: Coreigh Utegaard

Source: AllRecipies.com

It is said that there’s roughly one bazillion and two ways to make shakshuka. And curiously, each recipe is the only possible way it could ever be done. Here are two, check Google for the other bazillion.

Prep time: 10 mins
Cook time: 35 hours

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, cut into 2 inch pieces
• 1 green bell pepper, cut into 2 inch pieces
• 1 (28 ounce) can whole peeled plum tomatoes with juice
• 1 teaspoon paprika, or to taste
• 2 slices pickled jalapeno pepper, finely chopped
• 4 eggs
• 4 (6 inch) pita bread (optional)

Instructions

1. Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes.
2. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.

Another Take

Source: https://www.bonappetit.com

Start with a small nonstick or stainless steel skillet. Cast-iron can’t stand up to the acidity of tomato sauce. Heat it over medium and add a tablespoon of olive oil and one small chopped onion. Sprinkle with za’atar, cumin, salt, and pepper. Sauté for 3-4 minutes, then add 1-2 chopped garlic cloves and cook for another minute. Add 1 cup canned, crushed tomatoes and let simmer, uncovered, for a few minutes, until the sauce is thick and viscous. Taste and adjust seasoning as needed. Use a spoon to poke two divots in the sauce, and crack an egg in each one. Season the eggs with salt and pepper, cover the skillet, and let the sauce simmer until the whites are cooked but the yolks aren’t set. You may have to lower the heat a touch, so the sauce doesn’t bubble too aggressively.

Pull the eggs off the heat and finish with a few cracks of black pepper, fresh cilantro leaves, and dollops of yogurt. If you wanted to put crumbled feta on top, I wouldn’t stop you. You’ll definitely want a hunk of crusty bread for yolk- and sauce-mopping. This is so good, it just might make a repeat appearance for dinner.

Source: https://life-in-the-lofthouse.com/slow-cooker-bbq-beef-brisket/

Prep time: 10 mins
Cook time: 12+ hours

Ingredients

• 2 to 3 pounds beef brisket
• 1 Tablespoon dried thyme leaves
• 1 Tablespoon paprika
• 2 teaspoons freshly ground black pepper
• 2 teaspoons salt
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ teaspoon ground cumin
• 1 cup water
• 1½ teaspoons liquid smoke flavoring
• 3 Tablespoons Worcestershire sauce
• 1 (18 oz.) bottle barbecue sauce

Instructions

1. Combine the thyme, paprika, pepper, salt, onion powder, garlic powder and cumin in a small bowl.
2. Rub spice mixture all over the top of the brisket.
3. Pour 1 cup water in bottom of slow cooker. Place spice covered brisket over water. Pour the liquid smoke and Worcestershire sauce over top of brisket. Cover with lid and cook on Low heat for 12 hours.
4. Once done cooking, carefully remove brisket to a large platter. Remove fat from bottom of brisket. It should easily skim right off. Discard fat. Shred brisket.
5. Carefully (it will be hot!) pour whats left of water out of slow cooker.
6. Place shredded brisket back in slow cooker and pour barbecue sauce all over the top. Gently stir. Cover with lid and cook another 30 minutes or until sauce is heated through.
7. Serve brisket warm and enjoy!

Notes

Resist the temptation to raise the temperature and shorten the cooking time. This is Brisket not beef roast. You do not want a tough dry end product.

Ingredients

• 16- ounce bag shredded cabbage mix
• 1/4 cup green onions sliced, green part only
  • Optionally use thinly sliced red onion, fresh or pickled.
• 1/2 cup white wine vinegar
• 2 tablespoons granulated sugar
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 teaspoon celery seed
• *optional – 1/4 cup sunflower seeds or almonds 1 thinly sliced jalapeno

Instructions

1. In a small bowl, whisk vinegar, sugar, olive oil, salt, pepper, and celery seed.
2. Pour over cabbage mix and green onions. Toss.
3. Refrigerate until ready to use.
4. Keeps 3 days in the refrigerator.

Make it better. (?)

I am thinking of the classic "summer" side-dish. My personal preference is the vinegar variety, a tangy or "barrister's slaw", replacing the mayo with olive or vegetable oil. When I make mine though it lacks a "cohesiveness" and tends to get watery and separate in the 'fridge. How can I improve it without using mayo?	

Source: JoyBauer.com

This stuffing is amazing. It has all the hearty flavor and feel of a traditional holiday stuffing, but instead of being based on lots of high carb bread it is made with oats. Yes oats, but NOT like oatmeal breakfast. This stuffing smells, tasted and feels like stuffing, not oatmeal.

Ingredients

For the Stuffing

• 2 teaspoons olive oil
• ½ cup chopped sweet onion
• ½ cup chopped celery
• 2 cups old fashioned oats
• ¾ cup low-sodium chicken broth
• ½ cup water
• 1 tablespoon sage
• 1 teaspoon Italian seasoning

For the Gravy

• 1 cup low-sodium chicken broth
• 1 tablespoon oat flour
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Instructions

Coat a medium skillet with olive oil. Cook onion and celery on medium heat for about 5 minutes. Pour into crockpot.

Add oats, broth, water, sage and Italian seasoning to crockpot and stir well to moisten. Set crockpot to high, put lid on and cook for 1 to 2 hours. Stir on occasion to prevent the bottom from burning.

About 10 minutes before the stuffing is done (it’s done when all the both has been soaked up), heat broth and flour over medium heat to make gravy. Add pepper and salt to taste.

Chinese BBQ pork buns or cha siu bao are filled with a savory, slightly sweet filling of cha siu roast pork. Chinese BBQ pork buns are a Chinese bakery favorite

Ingredients

FOR THE BUNS:

• • 5 cups bread flour or all purpose flour, plus ⅓ cup
  • ⅔ cup water
  • 1⅓ cup milk, divided
  • ⅓ cup sugar
  • 1 teaspoon salt
  • 4 teaspoons instant yeast
  • 2 eggs
  • 4 tablespoons melted butter
  • eggwash (1 egg, beaten with a tablespoon of milk)
  • 1 tablespoon sesame seeds (optional)

FOR THE FILLING:

• 2 tablespoons oil
• ½ cup finely chopped shallots or red onion
• 2 tablespoons sugar
• 1 ½ tablespoons soy sauce
• 2 tablespoons oyster sauce
• 2 teaspoons sesame oil
• 2 teaspoons dark soy sauce
• ¾ cup chicken stock
• 3 tablespoons flour
• 2 cups diced Chinese roast pork (cha siu)

Instructions

1. In a medium saucepan, mix ⅓ cup flour with ⅔ cup water and ⅓ cup milk until the flour is dissolved. Put the pan over medium heat and stir constantly until the mixture resembles a thick paste, about 3-5 minutes. Set aside.
2. In a large mixing bowl, combine 5 cups of flour, sugar, salt, and yeast. Add the flour paste (tangzhong), 1 cup milk, 2 eggs, and melted butter. Stir together to form a soft dough, and knead (by hand or with the dough hook attachment of your mixer) for 15-20 minutes. Form the dough into a ball and place into a lightly greased bowl. Cover with a damp cloth, and let rise for 1 hour.
3. While that’s happening, make the meat filling. Heat 2 tablespoons oil in a wok over medium high heat. Add the onion and stir-fry for 2 minutes. Add the sugar, soy sauce, oyster sauce, sesame oil, and dark soy. Stir and cook until it starts to bubble up. Add the chicken stock and flour. Reduce the heat to medium low and cook, stirring, for a couple minutes until thickened. Remove from the heat and stir in the roast pork. Set aside to cool.
4. After it has risen, separate the dough into 16 equal pieces. Shape each piece into a small circle, where the center is slightly thicker than the edges. Fill each with meat filling, and crimp them closed, making sure they’re tightly sealed. Lay them out seam side down on baking sheets lined with parchment paper, and let rise for another hour. Preheat the oven to 400 degrees (200 degrees C)
5. Brush with egg wash, sprinkle with sesame seeds (if using). Put them in the oven and immediately turn the oven down from 400 degrees (about 200 degrees C) to 350 degrees (about 175 degrees). Bake for about 25 minutes, or until golden brown.

Notes

You really should go check this one out at thewoksoflife.com website (link at the top of this page). They have many pictures covering the making and stuffing of the bun dough.

Source: sparklesofyum.com

Ingredients

• 1 lb Sweet italian sausage
• 1/4 cup Basil, fresh leaves
• 2 Bell peppers
• 4 Garlic cloves
• 1 (15-ounce) canTomatoes
• 2 Yellow onions
• 2 tbsp Tomato paste
• 1 tsp Black pepper, freshly ground
• 1 tbsp Italian seasoning
• 1 tsp Kosher salt
• 1/4 tsp Red pepper flakes
• 1 Salt
• 1/4 cup Olive oil, extra-virgin
• 1 cup Marsala wine

Instructions

1. Heat the oil in a heavy large skillet over medium heat. Add the sausages and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain.
2. Keeping the pan over medium heat, Add the Italian seasoning, basil, and garlic and cook 2 more minutes.
3. Add the Marsala wine, tomatoes, tomato paste and stir, add chili flakes, if using.
4. Add the peppers, onions, salt, and pepper and bring to a simmer.
5. Return sausage to skillet with the vegetables. Reduce heat to low, and simmer 15 minutes, or until the sauce has thickened.
6. Serve over mashed potatoes, noodles, polenta, cauliflower rice or, if serving as a sandwich, split the hoagie rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture.

Ingredients

• 2 chicken breasts, skinless, boneless, cut into chunks
• 1 pound andouille sausage links, sliced
• 1 can diced tomatoes, 28 ounces
• 1 large onion, chopped
• 1 red bell pepper, finely chopped
• 2 stalks celery, thinly sliced
• 2 cups chicken broth
• ½ teaspoon dried thyme
• 2 teaspoons dried oregano
• 1 tablespoon Cajun seasoning
• ½ teaspoon cayenne pepper
• 1 pound shrimp (13-15 count)

Instructions

Add all the ingredients except the shrimp into the slow cooker and stir.
Cook on low for 7-8 hours (high for 3-4 hours), in the last 15 minutes add in the shrimp.
Serve over rice.​

Source: foodfolksandfun.net

Ingredients

• 28 oz can crushed tomatoes
• 1/4 cup Marsala wine or chicken broth
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon fennel seeds
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes
• 8 Italian sausage links thawed
• 1 large green bell pepper seeded and sliced in 1/2 inch strips
• 1 large yellow onion sliced lengthwise to create strips

Instructions

Brown the sausages on two sides then add everything to a slow cooker or crock pot on low for up to 6 hours until sausages are cooked through, and peppers and onions are tender. Serve on hoagie buns or over rice.

Ingredients

• 2 lbs. bone-in chicken pieces thighs, breasts, and/or drumsticks
• 1 pound baby red potatoes you can leave them whole if they’re small, or cut larger potatoes in half
• ½ pound carrots peeled and sliced into large even sized chunks
• 1 onion chopped into large chunks
• ½ teaspoon minced dried onion
• ½ teaspoon minced dried garlic
• ½ teaspoon minced dried basil
• ½ teaspoon minced dried parsley
• ½ teaspoon salt

Instructions

1. Place chicken and vegetables in a 9 x 13-inch baking dish that has been sprayed with cooking spray. Drizzle with oil, sprinkle with herbs and salt, and toss to coat.
2. Bake in a 375-degree oven for 1 hour. Check to see if the chicken is cooked through. Return to the oven, if necessary, until chicken is done and vegetables are tender.

Notes

This dish can be prepared ahead of time and frozen. After loading the 9 x 13 inch baking dish cover tightly with plastic wrap and aluminum foil, place in the freezer, thaw before baking.