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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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Hello!  It’s Sunday night so that must mean it’s time for me to rack my brain for a Meatless Monday dinner for the family.  While my husband and I were brainstorming ideas, we both came up with Shakshuka at the same time.  It’s an Israeli dish that is make with eggs in a spicy tomato sauce.  I’ve never made it before and have only had it out to eat at places like Mimi’s Hummus here in Brooklyn.  It’s a wonderful dish because it had tons of flavor and can be made with no meat added.

Marie and Ran overlooking Jerusalem, 2010

Marie and Ran overlooking Jerusalem, 2010

The recipe I’m going to attempt tomorrow night is from Smitten Kitchen.  I’ve never made any of their recipes, but I have heard good things.  Plus the recipe seems easy enough to follow. Fingers crossed!

I’ll probably serve the shakshuka with a green salad and a cucumber salad because I recently acquired some farm fresh cucumbers!  Pita bread is also a customary compliment to shakshuka.

If this recipe goes well, I look forward to serving it again at my next brunch!

So far, Meatless Monday has become a great family project for us to tackle.  We are really enjoying finding new and exciting recipes to make and enjoy.  It’s fun for us to do together and it really does start the week off on a good foot.

We’ve also started eating meat only 1x per day.  I’ve been doing this for a while, but my husband recently got on board.  My main reason for choosing to eat vegetarian most of the day is because I really need to make sure that I get enough veggies in my diet. So less meat, means more creativity with veggies.  I’m also very aware of the fact that meat consumption is terrible for the planet right now, so I want to make a small difference by choosing to eat meat less and less.  I’m also buying mostly organic meat which is more expensive, so if we eat meat less I can mitigate the cost that way.

I’d really love to beef (haha) up the section of my recipe repertoire that’s vegetarian, so if you have amazing recipes you like for Meatless Monday, please put them in the comments below!

I promise to post pictures of my final product as soon as I can.  Wish me luck!

 

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

Go Somewhere New

July 2, 2013

I made this deliciousness Monday night.

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Wild Mushroom Frittata – for dinner!

I have been lessening my dependence on meat the past few months mostly because I recognize the impact it has on the environment. Not to mention our own personal health. I’ve been buying organic meat as much as possible because I know that every dollar I spend on organic is a vote for a different food industry than the one we have today. So as part of that movement I try to eat meat only once per day and not every day. For this week’s Meatless Monday I wanted to do something I could serve to my whole family. I started poking around online for a frittata recipe because they are easy to make and something new for my family. And I knew my husband wouldn’t object to it! (Kale with beans for dinner might not have gone over so well!)

I found a recipe for Wild Mushroom Frittata that seemed hearty and easy to prepare.

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I served it with a huge salad and we loved it. The leftovers were great for lunch today as well.

I used organic eggs, milk and an assortment of shiitake and baby Bella mushrooms. Using high quality ingredients really makes a difference in the overall taste. It made this dish mouth-watering instead of just some dry eggs for dinner.

Click here for the recipe.

What do you make for Meatless Monday? Let me know on Facebook or Twitter!

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