Fresh Shakshuka for One

Fresh Shakshuka for One

by | Mar 9, 2018 | Health, Home, Recipes

Have you ever tried Shakshuka?  Basically, it is a sharing dish, usually served at breakfast or brunch with a slice of crusty bread if you know what’s good for ya.

I don’t have any Middle Eastern cuisine restaurants in my city but I have tried making variations of Shakshuka at home.  Traditionally, Shakshuka involves tomatoes, chili peppers, onions, and cumin.  I’ve seen recipes that call for anything and everything from potatoes to eggplant to bell peppers. The latter ingredient is how I first tried it.  Bell peppers make for a zesty Shaksuka so I’m using them in today’s recipe!

As summer tomato season starts to roll in, you might also find yourself with extra tomatoes on hand.  Typically, a can of diced or crushed tomatoes helps bring the ingredients together but I find this recipe to be an excellent use for those tomatoes that are past their prime.

#NoFoodWaste HOORAY!

I’m on an egg kick these days.  If you missed my last post, click here to see my favorite Egg, Zucchini, and Pesto Tacos!  It feels good to experiment in the kitchen so I hope you guys like these egg recipes as much as I do!  Let me know if you give them a try!  Comment below or tag me on Instagram @melaniemakesithappen!

shakshuka

Fresh Shakshuka for One
Recipe Type: Entree
Cuisine: Middle Eastern
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
A fresher take on the classic Middle Eastern Shakshuka with ingredients you probably have in your fridge right now!
Ingredients
  • Olive oil
  • 1 ripe medium-to-large heirloom tomato or two small romas, chopped*
  • ¼ cup chopped red onion
  • ¼ cup red bell pepper
  • 1 clove of garlic
  • Salt and pepper
  • 1 tbsp chopped parsley
  • 1 tbsp cilantro (or more parsley)
  • 5 Kalamata olives, sliced into fourths
  • 2 eggs
  • Optional: tortillas or crusty bread, for serving
Instructions
  1. In a stainless steel or metal pan, warm a tablespoon of olive oil over medium heat.
  2. Add the onion, bell pepper, garlic, and a nice pinch of salt. Sauté until translucent and then add the chopped tomatoes. If your tomato/tomatoes are watery, go ahead and add that to the pan, too! Give the ingredients a good stir, mash, and another pinch of salt. Don’t skimp here! Cook for about 3 minutes until the ingredients thicken and combine.
  3. When the mixture begins to boil, add in your eggs. If possible, try to create a little nest in the tomato sauce for the eggs to sit. Turn the heat to a medium-low temperature and cover with a lid.
  4. The eggs are basically poaching in the tomato sauce so keep an eye on them! They cook to over-easy runniness in as little as two minutes.
  5. When the eggs are done to your liking, use a spatula to slowly scoot or spoon the shakshuka into a serving bowl. Sprinkle with fresh herbs, Kalamata olives, and some freshly cracked black pepper.
Notes
*I haven’t tested this with firm tomatoes. Ripe tomatoes are juiciest and that extra liquid helps make the shakshuka sauce. Chop the tomato finely for best results.

I feel like tomatoes are a staple in many dishes but few times do ripe tomatoes have value in recipes.  How do you guys use tomatoes?  I’d love to hear your recipe ideas in the comments 🙂

 

Egg, Zucchini, and Pesto Tacos

Egg, Zucchini, and Pesto Tacos

by | Mar 5, 2018 | Health, Home, Recipes

Eggs aren’t just for breakfast anymore!  My very favorite way to eat eggs is with a light veggie sauté, pesto, and soft corn tortillas for a hearty lunch or anytime meal!

For anyone else who has pet chickens, you’ll know that eggs are in season!  Did you know that just like the plant produce we buy, eggs are also affected by the seasons?  Think of how a butternut squash isn’t as accessible in summertime and therefore it is nearly three times more expensive if you want to buy it outside of its usual fall season.  The same is similar for chickens and their eggs.  As the winter eases out and spring starts up, chickens have more energy to dedicate to laying versus just trying to keep warm during the cold temperatures! 

As for these tacos, the ingredients are super simple:

Onion, garlic, zucchini, eggs, and tortillas (non-negotiable)!  Oh, and pesto!  I highly recommend my cilantro-parsley pesto which is what I use when I make these tacos.  Alternatively, use another kind of pesto and sprinkle some cilantro onto your tacos to give it that Mex flair! 😉

Egg, Zucchini, and Pesto Tacos
Recipe Type: Entree
Cuisine: Mexican
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 2 tacos
If you’re looking for a tasty way to change up eggs, try them in these tacos! The veggie and pesto combo might sound strange but they make for some super flavorful tacos!
Ingredients
  • Avocado oil, for cooking
  • 2 green onions, chopped OR ¼ cup chopped white onion
  • 1 large clove of garlic, minced
  • 1 small zucchini, sliced (about a heaping ½ cup worth)
  • Salt and pepper
  • 2 eggs
  • Pesto
  • Salsa
  • Optional: cilantro, radishes, or Everything Bagel seasoning
Instructions
  1. In a cast iron skillet, add a tablespoon or two of oil and turn the pan to medium heat. Sauté the chopped onion and garlic for a minute, then add in the zucchini. Make sure to add a generous sprinkle of salt and pepper for maximum flavor!
  2. Once the veggies are cooked, after about 5 minutes, transfer to a plate.
  3. In the same pan, wipe away any crumbs and add another tablespoon or two of oil. The pan should still be on medium heat and carefully crack two eggs into the pan. Cook the eggs to your liking. I like to flip mine once the egg white starts to solidify. I do about 3 minutes, flip, and then 2 more minutes.
  4. While the eggs cook, warm up your tortillas in the microwave. I also like to add my tortillas to the cast iron pan after the eggs cook (set them aside) so that the tortillas crisp up and absorb the pan flavors! This is an extra step but worthwhile.
  5. For assembly, gently place an egg into each tortilla and distribute the veggie sauté amongst the two tacos. Add a generous scoop of salsa and pesto—I’m talking a good two tablespoons each—and optional toppings, if desired. Finish with an extra sprinkle of black pepper and enjoy!

I’m legit salivating over the thought of eating these tacos.  As I write out the step-by-step details I’m reminded of how flavorful these tacos are!  I really hope you guys can give them a try.  Drop me a comment or tag me on Instagram if you do!

Thank you all for reading!  And stay tuned for ANOTHER fun egg recipe (YAS!) coming later this week to the melmakesithappen blog! 🙂

Easy Pumpkin Pasta – Single Serving

Easy Pumpkin Pasta – Single Serving

by | Oct 30, 2017 | Health, Home, Recipes

Y’all know I’m hardcore into pumpkin these days.  I just love my orange vegetables and fall produce is chock full of them.  Sweet potatoes, acorn squash, pumpkin, butternut squash—I like them all.   

Fun fact: at a recent doctor’s appointment, I was told that my skin color looked a bit orange.  The doctor asked if I drink a lot of carrot juice.  I haven’t had carrot juice in years but I do eat A LOT of orangey fruit and veg.  I tried abstaining from beta carotene rich plants for, like, a week and then luteal phase happened.  Soooo I’m in squash heaven right now and will get back to human civilization (aka skin color) sometime in the future. 

For now, we have pumpkin pasta to enjoy! 

Just like my Broccoli and Carrot Pasta with Parlsey-Cilantro Pesto, this pasta recipe is also adaptable.  I like using sage or thyme in this recipe but italian seasoning or curry powder would probably taste really good, as well! 

I served mine with some fresh salad greens (as shown) but try mixing in 2 handfuls of spinach!  The greens wilt slightly from the heat of the pasta and there is definitely enough pumpkin sauce to go around.  It’s super creamy without any milk!   

As a finishing touch, I like to toast some walnuts to add a bit of a savory crumble to the dish.  You could also just sprinkle more nutritional yeast or some hemp seeds to pump up the protein.  Whatever spin you take on this, let me know by tagging me on Instagram or leaving a comment down below.  I greatly value your feedback 🙂 

Recipe time!  

Pumpkin Pasta
Recipe Type: Entree
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • A 2 or 3 oz serving of pasta
  • 1 ½ cup pumpkin puree
  • 1 tbsp nutritional yeast
  • ¼ tsp onion powder
  • ½ tsp ground sage or thyme
  • ¼ to ½ tsp salt
  • 1 tbsp toasted walnuts, for topping
Instructions
  1. Boil a serving of pasta (2 or 3 oz works) until al dente.
  2. In a bowl, mix up 1/2 cup pumpkin puree, 1 tbsp nutritional yeast, 1/4 tsp onion powder, 1/2 tsp ground sage, and salt (I like a scant 1/2 tsp).
  3. When pasta is cooked, reserve half a cup of water before draining.
  4. In the bowl, or the pot you boiled the pasta, add the pumpkin mixture to the pasta. Add 3-4 tbsp of reserved cooking water to create a saucey texture. And you’re finished!
  5. I like to add toasted walnuts to the top but this pasta also tastes delish with spinach mixed in. Feel free to sprinkle extra nutritional yeast, too 😉

This recipe is made in participation of the #Banzaplus5 recipe contest on Instagram.  See my other entry here.

Broccoli and Carrot Penne Pasta with Parsley-Cilantro Pesto

Broccoli and Carrot Penne Pasta with Parsley-Cilantro Pesto

by | Oct 23, 2017 | Health, Home, Recipes

If you glance into my fridge, you’re almost guaranteed to see a jar of pesto sitting on the top shelf.  I’m constantly making new jars of pesto and/or freezing pesto in an ice cube tray.  I buy lots of fresh herbs and, when my stock runs high, I’ll toss them into the food processor with some olive oil for pesto.   It’s perfect to have on hand for pasta, salads, and more!

I remember when I first started making pesto I thought it could only be made with basil leaves.  Boy, has my mind changed.  The classic basil pesto is delicious but I am equally enamored by my favorite parsley-cilantro pesto.   

Pesto is super versatile in the sense that you can use any greens you have (hey, kale pesto!).  Here are just a few things that make a difference for me when making pesto: 

  • An absolute must for me is toasting the nuts.  I know it’s an step you might want to be lazy and skip over.  Though, whether you buy raw or pre-roasted nuts, toasting them on the skillet before adding to pesto sauce is the ultimate flavor enhancer. 
  • Don’t skip out on the olive oil.  A good quality olive oil really MAKES the pesto.  Bad olive oil or all water in the pesto are not going to help it enhance your food. 
  • Salt is a must.  Taste as you go along but it’s better to have the pesto slightly salty than not enough salt.  The pesto gets mixed into the rest of your food so the saltiness won’t stay so concentrated. 

Onto the pasta recipe!   

Broccoli and Carrot Penne Pasta with Parsley Cilantro Pesto
Recipe Type: Entree
Cuisine: American
Author: Melanie
Prep time:
Cook time:
Total time:
Serves: 1 serving
Ingredients
  • 2 oz of short cut pasta (I used penne)
  • 1 1/2 c chopped broccoli
  • 1/2 c chopped carrot
  • 3 heaping tbsp of homemade pesto (see notes)
  • Hemp seeds, for topping
  • Nutritional yeast, for topping
  • Lemon juice (optional)
Instructions
  1. Boil water and add pasta.
  2. Once cooked, add chopped broccoli and carrots, plus a sprinkle of salt and pepper, and cook for 2 minutes or until tender.
  3. Drain pasta water. Stir in 3 tbsp pesto.
  4. Pour pasta into a bowl and top with a nice sprinkle of hemp seeds, nutritional yeast, and a squeeze of lemon. Enjoy! <img draggable=”false” data-mce-resize=”false” data-mce-placeholder=”1″ data-wp-emoji=”1″ class=”emoji” alt=”💁” src=”https://s.w.org/images/core/emoji/2.3/svg/1f481.svg”>
Notes
Cilantro Parlsey Pesto Recipe:[br]2 cups of fresh cilantro and parsley (I do about 1 ½ cups cilantro, ½ cup parsley)[br]½ cup roasted/toasted mixed nuts (I used almonds and cashews)[br]1/3 cup extra virgin olive oil[br]1 tbsp lemon juice[br]2-4 tbsp water, as needed[br]1 small clove of garlic[br]¼-½ tsp salt[br]Black pepper, to taste[br]A small pinch of red pepper flakes[br]Add all ingredients to a food processor and combine until a smooth paste forms. Thin it out with a few extra tablespoons of water or oil as needed.

This recipe was made as an entry into the #Banzaplus5 recipe contest on Instagram.  Feel free to use your favorite pasta!