How to Make Shakshuka

Shakshuka is a North African tomato dish with poached eggs.

Ingredients

2 med onions chopped

8 Roma Tomaotes, chopped

4 stalks celery, chopped (optional)

1 lg. can diced tomatoes

2 TBSP olive oil

1 tsp sugar

Spices

salt

6 cloves garlic

fresh nutmeg

1 tsp. each of turmeric, cumin, chilli powder, hot paprika, garam masla

1/2 tsp. each of black pepper, cayenne pepper, chilli flakes

6 large eggs

fresh cilantro or parsley for a garnish

Directions

Sautee onions for a few minutes on low heat. Add garlic and continue to sautee for another minute. Add celery and sautee for about four minutes more.  Add the spice blend and heat through for about two minutes.  Add tomatoes and cook on med-low heat until most of the liquid has evaporated. Add sugar and stir well.

Make a well for an egg. Crack egg and put into the well. Do this for all of the eggs. Cover and cook until eggs reach desired doneness.

Garnish and serve with crusty bread or toast.

How to Make Easy Quiche

Quiche is so easy to make. It's a nice lunch dish or great for a light supper. Quiche travels well which makes it great for picnics too! This recipe is super easy because it uses a pre-made frozen pie crust. Perfect for summer. I hope you will give quiche a try today. The variations are endless.

Ingredients (Makes 2 Quiche)
1 pkg frozen pie shells (two shells)
1 bunch fresh broccoli, chopped and blanched (you could use frozen too)
1 pre-cooked ham steak
1 cup caramelized onion
2 TBSP melted butter
2 cloves garlic, chopped and sauteed
salt & pepper to taste
1 tsp. thyme
1/2 tsp. cayenne pepper
fresh nutmeg or 1/2 tsp of ground
1 cup milk or cream or a combination
3 large eggs at room temp. (you can make this using 2 eggs. Rule of thumb is 2 eggs for every 1 Cup of milk)
1 1/2 cups Swiss cheese (gruyere)

Directions
Heat oven to 350 degrees F. Bake docked shell for 10-15 minutes.
Mix the broccoli, ham, and spices together, set aside.
Lightly beat eggs and add milk and then add the cheese and set aside.
Mix all other ingredients in a separate bowl.
Divide the broccoli/ham mixture between the two pre-baked pie shell(s) and then pour the egg mixture over, dividing it in half between the two pie shells.
Bake the quiche in a preheated oven at 350 F for 40-50 minutes

This will make about 6-8 servings.

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Crepes (Basic Recipe)

Crepes are easy to make, delicious and impressive. This popular French street food can be topped and filled in a variety of ways. Great for any meal. Sweet or savoury, give Crepes a try today!

Prep time 5 minutes
Total time 30 minutes (excluding resting time)
Ingredients
4 large eggs at room temperature

1 Cup whole or 2% milk at room temperature

1 Cup water at room temperature

1/2 tsp. salt

2 Cups flour

1/4 Cup unsalted butter, melted

Small amount of vegetable oil or butter for greasing the pan if you aren't using a non-stick pan.

Crepes filled with fresh berries.

Instructions
To make the batter
Crack eggs into a blender. Add milk, 1 cup of water and salt. Blend to mix. Add flour and butter and blend for one minute. Scrape down the sides of the blender and mix again for 30 seconds. Cover and refrigerate for at least two hours or up to 48 hours.

To cook the crepes

• Heat an 8-inch well-seasoned crepe pan or nonstick skillet over medium-high heat until hot. Dip a paper towel into a little vegetable oil or melted butter and wipe it over the inside of the hot pan, if you are using a non-stick pan.
• Set the pan over the heat. Pour in batter. Immediately pick up the pan and swirl it gently to coat the entire bottom evenly with the batter. Pour any batter that does not adhere to the pan back into the container of batter. Return the pan to the heat; cook until set, light brown and little beads of moisture are visible on the surface, about 30 -60 seconds. Use a heatproof spatula to help loosen and flip the crepe. Cook the second side to brown it lightly, about 30 seconds more. Cooking times will vary. When cooking crepes you will find it is more about the look and feel then a set amount of time.
• The first side will have a pretty lace type of look when it is cooked. The second, or "non-public" side as Julia called it will have dots all over it.
• Transfer the cooked crepe to a cooling rack (if using later) or covered buttered baking dish. Keep warm in a low oven while you cook the remaining crepes. 
• Top each crepe with a couple of tablespoons of the desired sauce, syrup or jam.
•  If using a savoury filling, roll up the filled crepes and serve sprinkled with chopped parsley.

Crepes freeze very well. They are handy to have around for unexpected guests!