While The Supremes did let you know that you can’t hurry love, here we are showing you how to supreme citrus, fast. Supreme is a a great way to elevate the presentation of fruit salad or garnishes. And this just can’t be true, but the fruit SEEMS jucier when we cut it this way. Give this a go – with a little practice you will be supremely good at this.
In last week’s Meal Plans by JuliaCooks, we needed to Chiffonade – here is a quick hands on how to – and while usually one chiffonades basil, any leafy or layered thing can be handled this way. I know chiffonade sounds fancy, but as you can see – it’s really pretty easy. So get in there and give it a shot. You’ve got this…
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Shakshuka With Sausage & Green Beans
A spicy dish inspired by traditional North African cuisine, and our daughter.
When you want something exotic…
About this Recipe
This recipe is inspired by our daughter’s appearance on Chopped Jr – the kid’s cooking show. In her episode, she had to use shakshuka – which is a spicy North African tomato sauce – and merguez sausage. That was the impetus for making this recipe part of our Meal Plans by JuliaCooks. It is a little spicy, and there is an exotic feel to this recipe with the spices we add. We hope you love it – it is pretty delicious, if we do say so ourselves. (And, in case you are wondering, she won.)
- ½ lb sweet Italian sausages, squeezed in bite sized chunks out of the casings
- 1 small or ½ large onion, diced
- 1 red pepper, cleaned and diced
- 3 cloves garlic, minced or pressed
- 1 28 oz can of diced tomatoes
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp coriander
- ½ tsp red pepper flakes
- 6 oz green beans, cut into halves or thirds
- 4 eggs
- Olive oil
If you have a skillet that can also go into the oven, heat it over medium high. If you don’t have such a pan, use a large pot. Place the sausage into the pan and cook until most of the pink is gone and there is some browning happening. Pour a bit of the liquid from the tomatoes into the pan to loosen and stuck brown bits. Move the sausage to the side and add to the pot the garlic, onion and pepper. Cook until softened, 3-5 minutes. Stir in all the spices and then add the canned tomatoes. Let this cook away over medium for about 10 minutes, adding the green beans after about 5. Add salt and pepper to your liking. Heat oven to 400 degrees. If your skillet will transfer to the oven, make 4 indentations (I use a ladle) and crack an egg into each one. If you have used a pot for the sauce, pour it into a small casserole dish and make the indentations and add the eggs. Drizzle olive oil over the whole business and sprinkle kosher salt on top. Place this into the oven for 15-20 minutes, depending on how done you like your eggs. Serve with chunks of crusty bread.
Wow, it’s June already. Since we are tied in to the school year schedule, this is an exciting, exhausting, transitional time. The school is packing in all the last learning, field trips, fun days, evening activities – more than seems possible. The weather is calling up excitement and readiness for pools and beaches and ice cream and steamy streets. And cook outs, of course. We cook on the grill for just about every dinner throughout the summer to maximize outside time and minimize hot kitchen time. It couldn’t be easier – pick a protein or two, some veggies, a marinade or just oil, salt and pepper, and dinner is on. A great addition, though, if you want a little something else, is to have a stack of flatbreads on the table for folks to pile their grill goodies onto. Last week in the Meal Plans by JuliaCooks plan I included this recipe for flatbreads that is super easy and can be made in batches so they are available practically anytime. When you want to mix it up, add fresh herbs or spices!
2 cup whole wheat flour
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
3 tbsp oil of your choosing (I usually use olive or avocado)
1 cup (or a little more but start with this) water
Mix all ingredients in a bowl. Add more flour or water, if needed. You want it to come together but not be sticky or with a bunch of flour at the bottom of the bowl. Turn out onto a lightly floured counter and knead for 2-3 minutes for it to come together into a smooth ball. Let this rest for 5-10 minutes. Cut the dough into 8 equal pieces for large breads, 10-12 for smaller. Roll each piece out into a rough circle shape (no worries about it being perfectly round). Roll it thinner than you think you should as it puffs a bit with cooking. Heat a skillet over medium high heat. If you are using non-stick, no need for oil. If not, brush a small amount of oil over the bottom of the pan. Place one bread at a time in the pan and cook for about a minute and a half – 2 minutes on the first side and a minute to a minute and a half on the other. Be sure not to stack them as they come off the pan and cool, so they don’t get soggy. Serve with your choice of toppings, or enjoy as is.
I was first introduced to the magic of the simple radish/butter/salt sandwich on one of Anthony Bourdain’s shows and my kids and I have been hooked ever since. I am trying to enjoy it this eve and think about being a good listener, appreciating cultures and how food reveals them to us, and walking through the world with open eyes and heart. Thank you, Mr. Bourdain, for showing us that having sharp edges goes along just fine with big love, and being curious is tasty.