Let’s start the post off with the recipe for Shakshuka with Goat Cheese, that’s what you all came here for…I know it’s true.

Now here’s the story behind the recipe…

19 days, that’s how long I’ve been on the Keto diet. 14 pounds lighter and a good long way to go. I’ve given myself a time frame of about 3 months to see how it’s going and then reassess on June 1st. I’ve got the handy app on my phone that follows my macronutrients, so I don’t have to. Drinking lots of water has shown me two things: 1. I really don’t love drinking water if it isn’t cold and 2. the bags under my eyes have started to recede.  (I guess the girl at Sephora was right, “moisture in, moisture out…drink water and use a moisturizer”)

Out of the 19 days, there have only been 3 where I wanted to eat something that isn’t Keto approved. I never gave in to those cravings. The thing about Keto is, once your body gets knocked out of ketosis, it can take up to 5 days to get back into it. So, I weighed the pros and cons of that and stuck to the Keto plan. Another thing that has kept me on track is recipes like this one for Shakshuka…it is SO delicious…everyone loved it (and the leftovers were great the next morning)!

You don’t have to be on a special diet to enjoy this recipe…but if you are one of my Keto friends, you will particularly enjoy it! As I come across other “winners”, I’ll let you know.

Happy Eating!

Ingredients

• 3 Tbsp olive oil
• ¼  c diced red onion
• ½ large yellow pepper, diced
• 2 cloves garlic, minced
• ½ tsp coriander
• ½ tsp turmeric
• ¼ tsp cumin
• 1 ½ tsp salt
• 1 ½ tsp lemon juice
• 1 c crushed tomatoes
• ¼ c water
• 8 eggs, large
• ¼ c parsley, chopped
• ¼ c cilantro, chopped
• 2 oz goat cheese, crumbled

Preparation (Serves 4)

1. Preheat oven to 350.
2. Heat the olive oil in a large pan over medium heat. Add the onion and pepper. Saute until soft.
3. Add the garlic and saute a couple of minutes.
4. Add the tomatoes, coriander, turmeric, cumin, and salt. Reduce heat to medium low and allow to simmer for about 5 minutes.
5. Add in the water. Continue to simmer for another 3-5 minutes. Add in the lemon juice, cilantro, and half the parsley.
6. Create 8 small wells in the tomato sauce mixture and crack the eggs into them. Once the eggs begin to bubble, put the pan in the oven.
7. Allow the eggs to cook for about 10-12 minutes, or until the egg whites just set. (Depending on how runny, or not runny, you like your eggs.)
8. To serve, sprinkle remaining parsley and goat cheese over the top.

Nutritional Info (per serving)

Net carbs = 6     Total carbs = 7     Fiber – 1g
Fat = 24g     Protein = 17g     Calories = 313

Just because I don’t watch the game doesn’t mean I don’t want to make yummy snacks for game day!  This Buffalo Chicken Wing Dip is SO easy and delicious!  If you want it a little more spicy, cheesy, chicken-y…adjust to your hearts desire.  Enjoy!

Ingredients

• ½ c hot sauce (I use Frank’s Red Hot Wings Sauce)
• ½ c sour cream
• 8oz cream cheese, softened
• 2 c sharp cheddar cheese
• ½ c blue cheese crumbles, divided (I use Gorgonzola)
• 2 (9.75 oz) cans chicken (I use Swanson)
• ¼ c scallions, chopped

Preparation

1. Preheat oven to 350.
2. In a small bowl, mix together cream cheese, hot sauce, sour cream, cheddar, ¼ c blue cheese and chicken until evenly combined.
3. Spread mixture in a 1 quart baking dish.  Sprinkle top evenly with remaining blue cheese.
4. Bake 20-25 minutes until heated through and cheese is melted.

Top with remaining ¼ c scallions. Serve with celery sticks, crackers, baguette slices or tortilla chips.

Thursday night…I wanted a little effort, yet flavorful dinner with a “comfort food” aspect…but not just a bowl of pasta and cheese sauce.

Grits…they’re comfort food…especially when you add a little cheese.  They are so versatile…add an egg, some veg, whatever you want really.

Lately, I’ve been intrigued by spices from around the world.  In my research, I happened upon a few different “Spanish” blends.  I concocted my own version (Moorish Spice Blend, recipe below) with flavors influenced by the Moors, who made an indelible impact on the culture of southern Spain.

Saute some tomatoes, greens, onions…add some spices…and voila (!)…dinner.

I opted to sprinkle the Manchego cheese atop the dish, rather than incorporating it into the grits for a more pronounced flavor.  The end result is my Spanish Grits.

Since I was only feeding two people, there were leftovers of everything.  I think the leftover tomato mixture would make a great base for Shakshuka tomorrow!

Ingredients

• 4 c water
• 4 tsp Organic Better Than Bouillon Vegetable Base
• 1 ½ c quick grits
• 1 tbsp olive oil (Spanish, if you have it)
• 1 Spanish onion, small chop
• 1 red bell pepper, small chop
• 3 cloves garlic, minced
• 2 (14.5 oz) cans fire roasted diced tomatoes
• ½ tsp Moorish Spice Blend (see below)
• 1 bunch red swiss chard, rough chop
• 1 Tbsp apple cider vinegar
• ¾ c grated Manchego cheese (preferably aged 6-12 months)

Preparation

1. In a medium saucepan, bring water to a boil and whisk in bouillon paste. (Alternatively, you can use 4 cups high quality vegetable stock)  Turn heat to low.
2. Add grits, stir and cover.  Cook for about 5 minutes, shaking pot occasionally to prevent sticking on the bottom of the pan. 
3. Meanwhile, in a large saute pan, heat the olive oil over medium heat.
4. Add the onion, pepper and garlic.  Saute until the onion is soft, about 5 minutes.
5. Add the tomatoes and spice blend.  Stir to combine.
6. Bring to a boil.  Add the chard and cook until wilted, 3-5 minutes.
7. Add the vinegar and stir.
8. Serve the vegetable mixture atop the grits and sprinkle with the Manchego.
   Moorish Spice Blend:
   Ingredients
   • 1 ½  Tbsp cumin
   • 1 Tbsp coriander
   • ½ Tbsp smoked paprika
   • ½ tsp cayenne pepper
   • ½ tsp turmeric
   • ½ tsp oregano
   • ½ tsp sea salt
   • ¼ tsp white pepper

   Preparation

   1. Place all of the ingredients into a spice jar and shake to combine.

Tomatoes….I absolutely love them!  However, as we all know, here in the northeastern United States, there is a very short season for truly amazing fresh tomatoes.  What to do?  Don’t be afraid of canned tomatoes.  Seriously.

I used two different types of canned tomatoes for this recipe.  First, I used whole peeled San Marzano canned tomatoes to make my Homemade Tomato Paste (recipe below).  Why bother?  Well, I was curious to see if there was a difference in taste.  I think there is.  (But don’t be afraid to use a good quality store bought one as well)  Why use whole tomatoes when you’re just going to blitz them immediately in the blender?  Because the whole ones are a higher quality than what is used for crushed, diced or pureed canned tomatoes.

Next I used diced tomatoes as the topping for this tart.  Of course, if it’s tomato season, you must use fresh tomatoes, sliced thin.

Who is Noelle and why is this tart French?  Noelle is a very French sounding name and was my alter ego in my mid-twenties, when creepy guys would approach me at the bar.  They would get a fake name, Noelle Hollister, and if they dared ask the most banal of questions…”What do you do?”…they were told I worked for the FBI, out of the Albany field office.  The tart is French because it is rather traditional to use in-season tomatoes in tart like this with a pastry crust, a brush of strong mustard and possibly some cheese.

Please…if you love tomatoes…give Noelle’s French Tomato Tart a try!

Ingredients

• 1 sheet puff-pastry dough, thawed according to package directions (I like Trader Joe’s)
• 1 tbsp Dijon (I like Grey Poupon)
• 1 tbsp Roasted Garlic paste (see below)
• 2 tbsp Homemade Tomato paste (see below)
• 14.5 oz can diced tomatoes (I like Hunt’s Fire Roasted), drained
• 2 oz goat cheese, crumbled

Preparation

1. Preheat oven to 375.
2. Unfold the sheet of puff-pastry onto a piece of parchment paper and roll to ¼ inch thick.  Transfer parchment paper and dough to a baking sheet.
3. Stir together the Dijon and garlic, then spread over the puff-pastry.
4. Spread the tomato paste over the mustard-garlic mixture.
5. Spread the tomatoes evenly over the puff-pastry.
6. Sprinkle the tart with the goat cheese.
7. Bake until the dough is puffed and golden brown, 20 minutes.
8. Let cool for a few minutes before cutting into pieces.
   Homemade Tomato Paste:
   Ingredients
   • 2 (1lb 12oz) cans whole, peeled San Marzano tomatoes (I use Cento)
   • ½ tsp sea salt
   • ¼ c good olive oil ( I use O-Med Arbequina Extra Virgin Olive Oil)

   
   Preparation

   1. Puree the tomatoes in a blender, then push through a fine mesh sieve with a spatula into a large pot, leaving behind larger pulp and seeds.  (I process one can at a time)
   2. Add the salt and olive oil.  Stir.  Bring to a boil.
   3. Reduce heat to a low, steady simmer.
   4. Stirring every 15-20 minutes, reduce the tomato liquid for about 1 ½  hours.
   5. The tomato mixture will start to become pasty at this point.
   6. Once you have a loose paste, you’ll want to turn the heat up to high,  stirring constantly, to eliminate the remaining moisture. This takes about 5-10 minutes.
   7. Transfer the paste to a glass jar.  Let cool 15 minutes without the lid on.
   8. Pour a thin layer of olive oil over the top of the paste and put on the lid.
   9. Store in the fridge.  (This will last 3 months, as long as you keep a layer of oil on the top.)

      Roasted Garlic:
      Ingredients

      • 1 head of garlic
      • 1 tbsp olive oil

      Preparation

      1. Preheat oven to 350.
      2. Slice off the top ¼” of the garlic bulb.
      3. Pour the olive oil on top of the garlic and rub all around.
      4. Wrap in aluminum foil.
      5. Roast for 55 minutes.
      6. Allow to cool for 10-15 minutes or until cool enough to handle.
      7. Squeeze the roasted garlic out and either leave whole or mash into a paste.

Radishes…I love them raw..they are peppery and crunchy and have that “bite”.

Some of us don’t appreciate that bite…and for them there is good news…if you roast radishes, they become sweet and juicy.

Tartine…essentially a slice of toasted bread with a smear of something and then a topping of something else.  Complicated, right?

In an effort to elevate the radish – at least in the eyes of Americans – I’ve created Radish Tartine Two Ways.  Give it a try and let me know what you think.

Ingredients

• Baguette, sliced
• 1 stick unsalted butter, room temperature
• 2 oz prosciutto, chopped
• Zest of 1 lemon
• ¼ tsp white pepper
• 11 oz radishes, separated
• 1 ½ tbsp olive oil
• Black pepper
• Sea salt

Preparation

1. Heat  oven to 400.  
2. Place baguette slices on a sheet pan and toast in the oven for 5 minutes.
3. Combine the butter, prosciutto, lemon zest and pepper in a food processor and blitz until combined.  A few strokes with a spatula to thoroughly mix might be needed.
4. Put the Prosciutto Lemon butter in a dish for serving.
5. Take 11 oz of the radishes, trim off the tops and then halve them.  Mix with the olive oil and a grinding of pepper.  Toss onto the sheet pan and roast for 20 minutes.
6. Take the remaining radishes and thinly slice them (2mm) and set as in a dish for serving.
7. When done, slice the roasted radishes and put in a dish for serving.
8. To serve, spread some of the flavored butter onto the baguette slices, then top with raw or roasted radishes and a sprinkle of sea salt.

Sunday…the day we rest from yesterday and prepare for the next several tomorrows…

A day where the fridge gets organized, cleaned out and inventory taken in preparation for the Sunday grocery run.

This particular Sunday morning I woke up hungry and wanting something nutritious….nutritious?….what about the Scrambled Eggs and Corned Beef Hash with Ketchup or Eggs Benedict I usually crave for brunch on Sunday?   Apparently my body is telling me, “Oh, not today…think not upon the fault my father made”….wait, that’s Henry V…it’s just telling me, not today.   Vegetables… whole grains…let’s see what we have.

Fridge and pantry scans reveal fennel, carrots, barley…oh and let’s throw a little bacon in there, it is Sunday after all.  The resulting Fennel Barley “Risotto” was just what I needed.  A slight chew from the pearled barley provided a hearty texture, the fennel and carrots yielded sweet flavor, and the bacon and dijon added layered flavors.  So delicious and now I have lunch for tomorrow as well!

Ingredients

• 2 tbsp olive oil
• 2 bulbs fennel, quartered and thinly sliced
• 6 oz bacon, medium chop
• 2 cloves garlic, minced
• 4 carrots, small chop
• 1 ½ c pearled barley
• 1 tbsp dijon, plus more for serving
• 1 tsp pepper (I use white)
• 3 c chicken stock

Preparation

1. In a dutch oven, heat olive oil over medium-low heat until warm.  Add fennel and saute until just softened, about 3 minutes.
2. Add bacon and saute 10-15 minutes, stirring occasionally, until fennel is very soft and bacon is cooked (it won’t be crispy).
3. Add the garlic and cook for 1 minute.
4. Add the carrots, barley, dijon and chicken stock, stir to combine.
5. Raise heat slightly and simmer for 20 minutes, stirring occasionally, until most of the liquid has been absorbed.
6. Serve with extra dijon on the side.

Current obsession…the Basque Country…comprised of the North of Spain and the South of France.  It encompasses 8000 square miles of varied terrain, with 140 miles of coastline, divided into 7 provinces, with its very own language: Euskara.  I received (a requested) cookbook for Christmas this past year, Basque Country: A Culinary Journey Through a Food Lover’s Paradise by Marti Buckley.  When I open it, no matter what the page, I feel as if I’ve gone on holiday…no joke.  I must experience this place first hand…

Until that day, I shall transport my spirit through the food of the region.  Upon scanning the book, I happened upon the recipe for Xipister, an herb-pepper vinegar sauce from the French side of the Basque Country.  It’s an exuberant mix of herbs and staples like garlic, anchovies (sorry vegetarians), and ground Espelette pepper resembling a Basque pantry dump.  The French Basques keep a jar of Xipister handy at all times for dressing salads, fish and especially grilled foods.

Although it doesn’t have fabulous visual appeal, the complex, layered flavors of this vinaigrette are wonderful.  As made by following the recipe, it’s a bit spicy for ordinary use (in our house).  In the future, I will leave out the chile for a more universally appealing sauce.
So delicious.  Kept in a cool, dry place it will keep for up to 3 months.

Ingredients

• 1 small mild to medium-hot chile, fresh or dried
• 1 bunch thyme
• 1 sprig rosemary
• 1 sprig sage
• ½ c extra-virgin olive oil
• 1 ½ c apple cider vinegar
• 3 salt-cured anchovies
• 1 tsp Espelette pepper
• 1 bay leaf
• 3 garlic cloves
• ⅛ tsp kosher salt

Preparation

1. Preheat oven to 200.
2. Place the chile, thyme, rosemary and sage on a baking sheet and heat in the oven for 5 to 10 minutes to bring out their flavors.
3. Meanwhile, in a medium saucepan, combine the olive oil, vinegar, anchovies, Espelette pepper, bay leaf, garlic and salt.
4. Heat over medium-low heat until warmed to just above room temperature.
5. Add the chile and herbs.  Transfer the entire mixture to a storage bottle.  Close and shake well.  Set aside in a cool, dark place to infuse for 2 weeks.
6. Shake well before using,  The Xipister will keep in a cool, dark place for up to 3 months.

Larry and I are going out to a special dinner tonight…more on that later…but that doesn’t mean Violet needs to suffer.  Quiche is one of those amazing things…great hot, warm, room temperature and cold.  Delicious any time of day and SO simple to throw together.  If you’re an omnivore, I like to have 1 part meat, 1 part veg and 1 part cheese.  Otherwise, 2 parts veg  and 1 part cheese makes a wonderful vegetarian meal.  Throw a salad of greens and vinaigrette on the side and you’re all set.  In our house, everything is better with bacon…and leeks…and french cheese…hence my Bacon, Leek, & Comte Quiche.

Ingredients (Serves 2-4, depending on appetites)

• 12 oz bacon, large chop (I used Trader Joe’s Black Forest)
• 2 large or 4 small leeks, thinly sliced
• 8 oz Comté cheese, shredded
• 4 eggs, whisked
• 1 ¼ c heavy cream
• ¼ tsp white pepper
• ¼ tsp salt
• Pinch freshly grated nutmeg
• 1 ready  made pie crust (I use Trader Joe’s)

Preparation

1. Preheat oven to 350.
2. Place pie crust into quiche dish.
3. Fry the bacon until desired crispiness, set aside on paper towels.
4. Saute the leeks in 1 tbsp of the bacon fat, until softened, about 5-7 minutes.
5. Whisk together the eggs, heavy cream, pepper, salt, and nutmeg.
6. Spread bacon on bottom of pie crust.
7. Spread the leeks on top of the bacon.
8. Sprinkle the comte on top of the leeks.
9. Slowly pour the custard mixture into the pie dish.
10. Cook until just set, 45-55 minutes.
11. Let sit for 10 minutes, then serve hot or room temperature.

I was so excited to receive my new pink cocktail glasses today…love them!

After work, I sat down to have a martini and grabbed this book off the library shelves…and by library I mean the part of our living room where the built-in bookcase and 2 stylish reading chairs live.

If you haven’t read it, and love books about food and recipes, give this one a gander.  Cara Nicoletti is a butcher and sausage-maker, cookbook author, and host of THE HANGOVER SHOW on Munchies.  I absolutely love how she’s organized this book…stories of which books have made an impression on her…paired with a recipe from or inspired by the book.  So, if you only have a few minutes while you’re waiting for water to boil for your pasta or while you’re waiting for your family to decide where to get take-out from…you can easily enjoy Voracious any time!

This recipe was born of necessity.  I was entering an Instagram contest to win a $5 gift card to Amazing Grains and was tasked with taking a creative picture using one of their XL English Muffins.  While this may not be the most creative of pictures they received, dare I say it is the most delicious.  Combining my love of Welsh Rarebit with some traditional breakfast proteins yielded this oh-so-satisfying Yorkshire Rarebit.  There are many, many versions of rarebit…so I did a little research and devised my own version utilizing sharp, tangy cheddar..a strong (yet smooth) beer and the slight bite of Dijon.
So good!

Ingredients (Serves 2-4, depending on appetites)

• 4 slices bacon, halved
• 4 eggs, poached
• 2 large English Muffins (I use Amazing Grains XL English Muffins)
• 1 tbsp butter
• 1 tbsp flour
• ¼  c milk
• ½ c beer (I use Ommegang Three Philosophers)
• ⅛ tsp white pepper
• ¼ tsp Worcestershire sauce ( I use Lea & Perrins)
• ½ tsp dijon mustard ( I use Grey Poupon)
• 6 oz sharp cheddar, shredded (I use Collier’s Powerful Welsh Cheddar)
• 2 tbsp parsley, minced (optional)

Preparation

1. Fry the bacon until desired crispiness, set aside on paper towels.
2. Poach the eggs to desired doneness, set aside in a bowl (be careful to not break the yolks)
3. Slice the English muffins in half and toast lightly, set aside.
4. Over medium-low heat, melt butter in small saucepan.  Whisk in flour and cook for a few minutes to get rid of the raw flour taste.  
5. Slowly add the milk, then the beer, whisking constantly, to prevent lumps.  Let it simmer for a few minutes to thicken.
6. Add the pepper, Worcestershire sauce, and dijon, whisking to incorporate.
7. Stir in the cheddar.
8. If the sauce is too thin for your liking, leave it on low to thicken, stirring occasionally.
9. When the sauce is ready, plate ½ of an English muffin, pour desired amount of cheese sauce over it.  Then top with 2 half slices of bacon and an egg, breaking the yolk to ooze.
10. If you absolutely must, sprinkle with minced parsley.