Shakshuka with Feta

Shakshuka is one of our favorite indulgences and we enjoy it at any meal. On a cool crisp morning camping in our Airstream, or for a light dinner paired with Naan and a good beer. And if you want some fun conversation to accompany your meal, look up the origins. At least five countries claim the dish - once you try it you will know why. This is our favorite version, straight from the NY Times. Cheers!

Ingredients:

3 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1 large red bell pepper, seeded and thinly sliced
3 garlic cloves, thinly sliced
1 teaspoon ground cumin
1 teaspoon sweet paprika
⅛ teaspoon cayenne, or to taste
1 (28-ounce) can whole plum tomatoes with juices, coarsely chopped
¾ teaspoon salt, more as needed
¼ teaspoon black pepper, more as needed
5 ounces feta cheese, crumbled (about 1 1/4 cups)
6 large eggs
Chopped cilantro, for serving
Hot sauce, for serving

Directions:

Heat oven to 375 degrees.

Heat oil in a large skillet over medium-low heat. Add onion and bell pepper. Cook gently until very soft, about 20 minutes. Add garlic and cook until tender, 1 to 2 minutes; stir in cumin, paprika and cayenne, and cook 1 minute. Pour in tomatoes and season with 3/4 teaspoon salt and 1/4 teaspoon pepper; simmer until tomatoes have thickened, about 10 minutes. Stir in crumbled feta.

Gently crack eggs into skillet over tomatoes. Season with salt and pepper. Transfer skillet to oven and bake until eggs are just set, 7 to 10 minutes. Sprinkle with cilantro and serve with hot sauce.

Pro Tip: If you are making enough for leftovers, crack only the eggs you plan on eating into the pan before baking. Then save the veggies + feta for the next day and add new eggs. Otherwise you can carefully transport the eggs into a container and reheat but it takes a bit of effort. :) 

Banana Muffins with Chocolate Chips

Bananas are a favorite to the boys in our house and we always seems to end up with some that become over-ripe. How convenient, since a delicious way to eat said bananas are in muffin form with chocolate chips! This fantastic version comes from the talented Isa Chandra and her "Isa Does It" cookbook.

Preheat the oven to 375 degrees. Line a muffin tin with your favorite liners (we prefer the natural parchment variety) or you can lightly oil them.

3 large very ripe bananas
1/4 cup almond or rice milk
1/4 cup unsweetened applesauce
2 tablespoons coconut or canola oil
1 tablespoon ground flax seed
1 teaspoon vanilla
1 1/2 cups all purpose flour (whole wheat pastry is good too)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (Penzey's signature blend is our favorite)
1/4 teaspoon ground allspice
1/2 cup granulated sugar
1/3 cup semi sweet chocolate chips

In a medium bowl, mash the bananas until they look pureed, with only a few small chunks left. Add the milk, applesauce, oil, ground flaxseed, and vanilla and stir vigorously with a fork.

Sift the flour, baking soda, baking powder, salt, cinnamon and allspice then add the sugar. Mix just until the wet and dry ingredients are incorporated, being careful not to over mix. Fold in the chocolate chips.

Fill each muffin well most of the way full with batter. Bake for 18-20 minutes. The tops should be lightly browned and a knife inserted through the center should come out clean. 

Remove from the oven and let cool. Enjoy!

Blueberry Oatmeal Waffles

Isa Chandra should be nominated for a nobel prize with what she's done for the Vegan movement. These waffles are a prime example as to why. The texture is incredible. Crispy from the oatmeal, carmelized from the blueberries that slightly burn during cooking, moist from the applesauce and the nutty flavor of almond milk. This is sure to be a big hit at your brunch or any morning you want a bit of decadence. This recipe makes 6- 8 inch waffles.

1 cup white whole wheat flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 cup quick cooking oats
1/3 cup unsweetened applesauce
1 1/2 cups unsweetened almond milk (or your fave non-dairy milk)
3 tablespoons pure maple syrup
2 tablespoons canola oil
1 teaspoon pure vanilla extract
1 1/2 cups frozen blueberries






Sift flour, baking powder, salt and allspice into a mixing bowl. Mix in the oats. Make a well in the center and add applesauce, milk, maple syrup, oil and vanilla. Stir with just until combined.


Let batter rest for 5 minutes or so, it will thicken a bit. Fold in the blueberries. Don’t worry too much about the blueberries bleeding into the batter, it’s no biggie.


Cook in waffle iron according to manufacturer directions. In a 8 inch waffle iron, use a heaping 1/2 cup of batter. Remember to spray or brush the iron with oil in between each waffle. (They will stick if you try to cook without oil.)

Homemade Granola Bars

There is something very special about homemade granola bars. Having control of the quality of ingredients is empowering and makes them that much more delicious. These will not disappoint and according to my husband, we can't go back to store bought brands anymore. You can adjust the sugar level if they are too sweet and these get even better the second day. Thanks Ina, for yet another family favorite!

2 cups Bob's Red Mill old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/2 cup toasted wheat germ (see note)
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup light brown sugar, lightly packed
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon kosher salt
1/2 cup chopped pitted dates or prunes
1/2 cup chopped dried apricots
1/2 cup dried cranberries

Preheat the oven to 350 degrees F. Butter an 8 by 12-inch baking dish (or cookie sheet) and line it with parchment paper.

Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the wheat germ.

Note: Toast wheat germ on a baking sheet lined with parchment paper for 5 minutes at 350).

Reduce the oven temperature to 300 degrees F.

Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 25 to 30 minutes, until light golden brown. Cool for at least 2 to 3 hours before cutting into squares. Serve at room temperature.

Ricotta Strawberry Pancakes

We love whole grain pancakes and this recipe is rich, flavorful and decadent. No topping required besides a pat of butter and extra fruit. It comes from Whole Foods.

3/4 cup whole wheat pastry flour (Bob's Red Mills).
3 tablespoons sugar
1 1/4 teaspoons baking powder
1/4 teaspoon fine sea salt
1 cup ricotta cheese
3 large eggs
3/4 cup milk
Grated zest of 1 lemon
3/4 teaspoon vanilla extract
2 cups diced strawberries, plus more for garnish
2 teaspoons expeller-pressed canola oil

In a medium bowl, whisk together flour, sugar, baking powder and salt. In a large bowl, whisk together ricotta, eggs, milk, zest and vanilla. Add dry ingredients to wet ingredients, stirring just until combined. Stir in strawberries.

Heat oil in a large skillet or on a griddle over medium heat. When hot, drop the batter by 1/3-cup measures onto the skillet, working in batches so you don't crowd the pan. Cook until the bottoms are browned and bubbles begin to form on the tops, 3 to 4 minutes. Flip and cook the other sides. Continue cooking until all the batter is used, making about 12 pancakes; add more oil to the pan as necessary to keep pancakes from sticking. Serve pancakes garnished with more berries.

Creme Brulee French Toast

There is a book in our house that we refer to as the "food bible." It is our beloved yellow Gourmet Cookbook edited by Ruth Reichl. This cookbook could be counted as one of our best purchases ever, as it has led to so many memories. Ruth is one of the ultimate food icon's of our generation and another on Susy's top list to meet. We are only one degree of separation now since our dear friend Jen got to spend a day with Ruth in Portland last year. (A staple on every food lovers shelf should be "Garlic and Sapphires" which is Ruth's best seller from her days as the NY Times food critic. She leads an amazing life!)

Now onto the recipe:
What could be more decadent than creme brulee? Try creme brulee french toast! Not only is it absolutely incredible, it can be made the night before for a stress free brunch. We make this every Christmas morning as well as when we are entertaining the most special of guests. It comes from a New England Inn and has been one of the top requested recipes from Gourmet Magazine. The beauty of this recipe is that the bottom turns into syrup so you don't need to compliment it with anything else besides some eggs, cottage bacon or fruit. Mimosas don't hurt either. ENJOY!

NOTE: This is the one of two recipes that allows a corn syrup product into our home. That said, we are on the hunt for a homemade corn syrup alternative and will update the recipe once it is tested and perfect.

1 stick (1/2 cup) unsalted butter
1 cup packed brown sugar
2 tablespoons corn syrup
One 8- to 9-inch round loaf country-style bread (or Challah)
5 large eggs
1 1/2 cups half-and-half
1 teaspoon vanilla
1 teaspoon Grand Marnier
1/4 teaspoon salt

In a small heavy saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth and pour into a 13- by 9- by 2-inch baking dish. Cut six 1-inch thick slices from center portion of bread, reserving ends for another use, and trim crusts. Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, half-and-half, vanilla, Grand Marnier, and salt until combined well and pour evenly over bread. Chill bread mixture, covered, at least 8 hours and up to 1 day.

Preheat oven to 350° F. and bring bread to room temperature.

Bake bread mixture, uncovered, in middle of oven until puffed and edges are pale golden, 35 to 40 minutes.

Serve hot French toast immediately.

Mom's Pancake in the Oven

Here is one of the most cherished recipes from Susy's childhood, and most requested by guests for breakfast. In the early 80's my Mom found this recipe posted in The Oregonian, and it literally changed the meaning of breakfast. To this day, childhood friends will ask, do you have that pancake in the oven recipe your Mom used to make?

Here are some important tips that Susy has adapted from the original recipe. Use a cast iron skillet and leave it in the oven during the preheating stage. I have experimented with professional quality non-stick and they just don't work as well as a traditional cast-iron pan. I also use a blender to mix the ingredients then let it sit for a few minutes before baking. This helps it puff beautifully. Finally I added vanilla and a pinch of salt.

David Eyre’s Pancake
Adapted from Craig Claiborne

1/2 cup flour
1/2 cup milk
2 eggs
1/2 tsp vanilla
pinch of salt
3 tablespoons butter
confectioner’s sugar (to taste)
fresh lemon juice (to taste)
Optional toppings: fresh fruit, agave nectar, maple syrup, etc.

Preheat oven to 425 degrees, and place the pan in to get it nice and hot
Using a blender, quickly blend the eggs, then add milk, flour, vanilla and salt. Mix together just until lumps dissolve. Let batter sit for a few minutes.

Take the pan out of the oven, and place the 3 tablespoons of butter in it to melt. Pour the batter into the pan or dish and bake for 15-20 minutes or until the pancake puffs up and turns golden brown (as seen in the photo above). Sprinkle with the confectioner's sugar and lemon juice or alternative toppings. (Fresh berries make it beautiful!) Watch the pancake quickly deflate (as seen in the photo below) and serve immediately.

Serves two to four (depending on your will power).

Goat Cheese Quiche with Hashbrown Crust

This recipe is another Martha Stewart adaptation and passed along from my foodie friend Amy from Yard-to-Fork. We've added bacon and fresh herbs for more depth. It is a delightful way to eat quiche and gets rave reviews, especially for brunch. Pair it with the Melon & Berry Salad with Cayenne/Lime dressing and mimosas (or bellinis!) for a decadent meal. Tip: This takes 1 1/2 hours on average to make. Prep in advance by cooking the bacon if you have time.

2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen Alexia hash brown potatoes, thawed
4 slices cooked Applegate Sunday Morning Bacon (uncured/nitrate free), crumbled
12 large eggs
Coarse salt and ground pepper
1 1/2 cups reduced-fat sour cream
1 package (4 to 5 ounces) soft goat cheese, room temperature
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
4 scallions, thinly sliced

Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.

Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

In a large bowl, whisk sour cream, goat cheese, 1 1/2 teaspoons coarse salt, and 1/4 teaspoon pepper until well combined; whisk in 11 remaining eggs. Pour into crust, and sprinkle with scallions, herbs and bacon. Bake until set, 45 to 50 minutes. Unmold quiche, and peel off waxed paper before serving.

Serves six.