Showing posts with label Recipe. Show all posts
Showing posts with label Recipe. Show all posts

Sunday, May 15, 2016

Shakshuka (Healthy Vegetarian Dish)

Yummy Recipe
by Stacey Kuhns 


I always look forward to getting my cooking magazines. Yes, I know I can find any recipe online nowadays, but sometimes, I don't know what I am looking for until I see it.

This happened with a recipe for Shakshuka, a healthy vegetarian dish. I had never heard of it before, but when I saw the picture and read the recipe, I knew I had to make it.

I also knew that it was definitely from another country. Unfortunately, the magazine gave no background information on this dish. After some research, I discovered the dish is of Jewish Tunisian origin.

Shakshuka (Healthy Vegetarian Dish) by Stacey Kuhns

Shakshuka is a staple of Tunisian, Libyan, Algerian, Moroccan, and Egyptian cuisines. There are many variations of this recipe. As my boyfriend and I are not vegetarian, I also grilled chicken, but the Shakshuka was so filling, I could not eat any chicken. I had made it as a side dish, but it can definitely serve as a main dish. It is also a very visually appealing dish (in my opinion). 

Shakshuka (Healthy Vegetarian Dish) by Stacey Kuhns

Here is the recipe (which makes 4 servings):

  • 2 Tbsp. olive oil
  • 1 medium onion, chopped
  • 1 garlic clove, minced (I use the minced garlic in the jar)
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1/2-1 tsp chili powder (I used 1 tsp)
  • 1/2 tsp salt
  • 1 tsp Sriracha Asian hot sauce, optional
    (I used this and it did not make it too spicy)
  • 2 medium tomatoes, chopped
  • 4 large eggs
  • Chopped fresh cilantro

Pita bread, naan, or any other flatbread you can use for tearing and scooping (I used a tandoori bread as I find pita can be hard sometimes depending on the brand)

Note: I doubled this recipe, but just make what you will eat that night/day because I don't believe the eggs would be the same reheated.

1. In a large skillet, heat olive oil over medium heat. Add chopped onion and stir 4-6 minutes or until tender. Add the garlic and seasonings and the Sriracha (if using). Stir 30 seconds longer. Add chopped tomatoes and cook 3-5 minutes or until the mixture is thickened, stirring occasionally.

2. With the back of your spoon, make four wells in the mixture; break an egg into each well. (Note: my mixture was not as thick as described in the recipe so I just cracked the eggs over different parts of the mixture and it came out amazing). Cook covered, 4-6 minutes or until the egg whites are completely set and the yolks begin to thicken but are not hard.

3. Remove from heat, sprinkle with cilantro and serve with bread of your choice.

Additions: You can add artichoke hearts, red or yellow bell peppers, feta cheese, and anything else you desire. I will probably try the feta cheese next time.

The meal was so good, but must be served hot/warm. The egg yolks ran into the mixture, giving those bites a creamy texture. When I first saw the recipe, I thought it was just a lot of onion and tomato. Well, yes it is, but those two ingredients, melded with all the spices, was food that when you put the first bite into your mouth on a warm piece of flatbread, your taste buds thank you! 

Shakshuka (Healthy Vegetarian Dish) by Stacey Kuhns

Enjoy! If you try this recipe, let me know how you like it.

Friday, November 27, 2015

Crock Pot Pulled Ham

by Stacey Kuhns

Easy But Delicious

As Americans know it, "pulled pork," descends from the delicious lineage of slow cooked meats. The slower and longer the cooking, the softer and tastier the product. This type of cooking has been popular from ancient times forward, as it renders tough meat deliciously easy to chew.

  • 1 9-10 Pound Ham with Bone In
  • 1 16 Oz Box Dark Brown Sugar
  • ½ Cup Water
  • 1 12 Ounce Bottle Dijon Mustard
  • Spray Large Crockpot with Pam Or Other Cooking Spray. 

  1. Cut Large Fat Portions Off Of Ham And Discard.
  2. Pour ¼ Cup Water In Crock Pot.
  3. Place Ham in Crock Pot (You May Have To Cut A Few Chunks To Get It To Fit. I Cut Off About 4 Chunks And Stuffed Them In Next To The Ham).
  4. Pour Last ¼ Cup Water Over Ham.
  5. Cook On Low 9 Hours Or Until Ham Can Be Shredded With A Fork (I Shredded The Ham While It Was Still In The Crock Pot).
  6. In A Bowl, Mix The Sugar And Mustard.
  7. Pour Mixture Over Ham And Stir So Everything Is Coated.
  8. Turn Crock Pot To Warm And Leave Everything In Another 15-30 Min To Combine Flavors.

Serve By Itself Or On Potato Rolls For Pulled Ham Sandwiches. Delish!

Thursday, April 3, 2014

Reef Indy's Split Pea Experience

Oma loves Split Pea Soup. Good thing, Reef Indy loves Split Pea Soup also. It is so easy to make and has many health benefits.

The first year of Reef Indy’s life brings tremendous changes in what he can eat. Around the age of six months, you should start introducing nutritious solid foods into your baby's diet. Serving your baby a variety of nutrient-dense foods during infancy ensures that he gets all of the nutrients he needs for growth and development.

More importantly, it sets the stage for a lifetime of healthy eating. Split peas supply your little one with many essential vitamins and minerals. It is fiber rich, and supplies the body Potassium and Vitamin K.

Oma and Opa quickly learned that when Reef hits his High-Chair tray, he is ready for another bite. When he loses interest in the experience, he has eaten enough!

Oma and Opa quickly learned that when Reef hits his High-Chair tray, he is ready for another bite. When he loses interest in the experience, he has eaten enough!

Oma's Easy Vegetarian Crock Pot Split Pea

  • 32 Ounces Split Peas
  • 4 Medium Carrots, Peeled and Diced (Use Baby Carrots)
  • 3 Cups White Onion, Chopped
  • 1 Whole Garlic Smashed
  • 2 Bay Leafs
  • 1/2 Tablespoon Salt
  • 1/2 Teaspoon Pepper
  • 12 Cups Hot Water


1. Layer ingredients in order listed above. Do not stir

2. Cover and cook until peas are soft High: 4-5 hours or Low: 5 hours

3. Remove bay leaf before serving

For the adults - Remember bread for dipping!

Friday, January 31, 2014

Chic Yet Simple
Frozen Fruit Ice Cubes

How cute are these ice cubes made
with edible flowers, herbs, and fresh fruit!?!

Check out this recipe for making fruit infused ice cubes.
Simple, chic and healthy! #GetFrozen #TeamDole
They are a beautiful and oh-so-simple way to add a little something extra to a glass of just about anything – and a delightful detail bound to be remembered

One of Oma's favorite things about entertaining is how simple it can be to really delight and surprise your guests. It's all in the details, as they say, but those details don't have to be particularly hard or time consuming.

Fruity ice cubes add a dash of healthy flair to any beverage. #GetFrozen #TeamDole
Fruity ice cubes add a dash of
healthy flair to any beverage.
  • Few petals from favorite edible flowers, like Gardenia or Jasmine
  • 3–5 mint leaves
  • 8–10 of favorite small berries, like blueberry or raspberry


  • Fill each pod in ice cube tray halfway; let harden in freezer for 10–15 minutes.
  • Remove ice cube tray and place flowers, herbs, and fruits in center of each cube.
  • Place tray in freezer until ice hardens completely.


Wednesday, September 11, 2013

Oma’s Easiest Ever Salmon Recipe

Today is a busy Oma day, however, since Oma and Opa are having leftovers for dinner, Oma decided to take the time to cook that special piece of salmon that a friend caught and delivered fresh!

Oma’s Easiest Ever Salmon Recipe

Baked Wild Salmon with Brown Sugar, Butter, and Lemon

  • 1 – 2 Lb. Wild Alaskan Salmon Fillets
  • Lemons
  • Brown Sugar (to taste) Butter
  • Fresh Parsley, Rosemary, and Oregano
  • Garlic

  1. While preheating oven to 350 degrees; melt ½ a stick of butter in 9×13” baking pan in the warming oven.
  2. Add 3 or 4 crushed garlic cloves.
  3. Cut up lemon in thin slices and lay out in baking pan.
  4. Sprinkle ½ of the brown sugar over mixture.
  5. Lay salmon fillets in the buttered pan.
  6. Cover salmon with remaining butter, brown sugar and sliced lemon.
  7. Season with Fresh Parsley, Rosemary, and Oregano
  8. Bake at 350 for about 10-20 minutes, depending on the thickness of your fish. Cook until just cooked through.
  9. Juice half a lemon over top of the salmon fillets and serve.

What an EASY, Yummy and nutritious Lunch.

TIP-Do not throw away the lemon slices; the brown sugar candies them into an awesome desert.