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Tomato Sauce for Shakshuka simmering away

As I mentioned, for Meatless Monday we attempting a new recipe called Shakshuka.  I found the recipe on Smitten Kitchen and it was very easy to follow and the results were deliciously amazing!  First you make a simple tomato sauce with jalepeno’s for added kick.  Cumin and paprika give it a middle eastern flavor.

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Eggs cracked into the sauce

Then you crack 6 organic eggs into the sauce.  Cover it and let it poach for 5 minutes.

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Shakshuka, ready to eat

The results are soft boiled eggs (or hard boiled if you let it cook longer) enveloped in a spicy tomato sauce.  We ate it with salad and some warm pita.  It would so satisfying as a meal, and there was plenty of tomato sauce left over.  The next night, we put the tomato sauce back on the stop top.  I added one small can of tomato sauce and some water and let it simmer.  Then added 6 eggs and made another fabulous dinner out of it.

In the future, I would probably only make 4 eggs because 2 for each of us is plenty.  Then I would save the sauce, as I did, and make it again with fresh eggs another time.  I have a feeling you can’t really reheat the eggs once they are cooked.

My favorite part of Meatless Monday is all the new recipes we are trying.  It’s become a fun project for my husband and I to tackle together every week.  Plus, trying 1 new recipe a week is just about all I can handle as I juggle health coaching, school, work and being with my son and husband.  Anything more than that and I might go a little nuts!

Next Monday we will just be returning home from a weekend out of town, so I’m not sure if I’ll be able to try a new recipe.  But, having this one in my rotation will be great especially because it uses ingredients I normally keep in the pantry and it is so easy to make.

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Casseroles, Yes You Can

July 21, 2013

Today is My Love Affair With Cheese’s 4th Birthday!  Happy Birthday, Cheese! Many thanks to all my readers, especially those who comment.  Please like us on Facebook and follow us on Twitter to spread the love!

We have big news in our household! My husband has agreed to Meatless Mondays.  I had to them explain to him that fish is also considered a meat, so lunch could not be a tuna sandwich. I’ve been trying to institute Meatless Mondays in my own routine for a few months and unless we are out of town I have been very successful.  I really like it because it forces me to think outside the meat-eating box.  I have to come up with new things for dinner like a few weeks ago when I made this Mushroom Frittata which we really enjoyed.  I also like to cook a big meal and then enjoy leftovers for a few days, so it’s great to have a meatless meal among the bunch.  I really try not to make pasta for Meatless Monday so that I can broaden my horizons a bit.

I went through my recipe cards and found a recipe for Zucchini Casserole that I had all the ingredients on hand for.  It’s pretty simple to put together and needs to bake in the oven for 45 minutes, so I wanted to do it Sunday night because on Monday after work it would just take too long.

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Zucchini Casserole ready to go in the oven

I adapted this recipe from one on Skinnytaste.com.  I figure for a dinner portion, this casserole will give you 6 adult sized portions.  If you want to make it as a side dish, perhaps 10 servings is more reasonable.  I plan to serve this tonight with a big salad and maybe a cold soup.  I’m really curious to see how my 2 year old likes it!

For the recipe click here: Zucchini Casserole

 

Zucchini Casserole out of the oven

Zucchini Casserole out of the oven

Let me know if you try this recipe and what you are having for Meatless Monday on Facebook or Twitter.

@affairwitcheese

Now that the weather is warmer I crave a cold sweet treat at the end of the day. While watching my beloved QVC over the weekend, I got some new inspiration for desserts using my Vitamix blender. Tonight I experimented with what has to be the easiest recipe.

Vegan Mango “Faux-Yo”
1 cup soy milk
1 cup frozen mango
*makes 4 servings, half recipe to make 2

Add to blender, blend about 1 minute on high setting until 4 mounds form. Enjoy!

I added a tablespoon of semi-sweet chocolate chips on top for added pizzazz. (They happen to be vegan as well).

The texture is more soft (not super hard like ice cream). Perhaps adding a few ice cubes would give you a firmer result. I liked the faux-yo soft though.

I prefer this to buying sorbet or fro-yo because there is no added sugar, chemicals or preservatives. You whip it up and eat it fresh. (It doesn’t make very good leftovers, so best to eat right away). Plus, you can make a different flavor every night since frozen fruit is so convenient to keep on hand.

I can’t wait to try something else tomorrow! Happy blending!

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