Shakshuka breakfast recipe

 From Nutrition by Kylie https://nutritionbykylie.substack.com/p/5-minute-high-fiber-breakfast-shakshuka

Single-Serve High-Fiber Shakshuka (with Marinara + Cannellini Beans) Recipe

Ingredients (1 serving)

• 3/4-1 cup leftover marinara sauce

• 1/2 tsp ground cumin

• 1 tsp paprika (smoked or regular)

• 1/2 cup canned cannellini beans, drained and rinsed

• 2 eggs

• 1–2 tbsp Parmesan, finely grated

• Chopped parsley, for topping

• Toasted bread, for dipping

• Optional: splash of water to thin sauce, pinch of salt/pepper, red pepper flakes

Directions

1. Warm the sauce: Add the marinara to a small skillet over medium heat. Once it starts to gently bubble, stir in the cumin and paprika.

2. Add beans: Stir in the cannellini beans and simmer 1–2 minutes to warm through. If the sauce feels too thick, add a splash of water.

3. Add eggs: Use a spoon to make two little wells in the sauce. Crack an egg into each well.

4. Cover + cook: Cover with a lid and cook for 3–6 minutes, depending on how runny you like the yolks (start checking around 3 minutes).

5. Finish: Remove from heat. Grate Parmesan over the top and sprinkle with parsley.

6. Serve: Eat straight from the skillet with toasted bread for dipping.

Soph’s tofu chunks

 From part of a recipe from @sophsplantkitchen on Instagram

https://www.instagram.com/sophsplantkitchen?igsh=cGtpMWxhcTFsd2tr

Ingredients: 

Block of extra firm tofu

1-2 Tablespoons cornstarch

Olive oil for frying

Marinade ingredients:

2 Tablespoons olive oil 

2 tsp nutritional yeast 

1/2 tsp turmeric 

1/2 tsp curry powder 

1/2 tsp garlic powder 

1/2 tsp salt

1 tablespoon lime juice

Method

1. Preheat oven to 425 degrees and move rack to the top shelf. 
2. Prepare marinade by mixing all ingredients in a small bowl. Add more olive oil if a runnier consistency is desired.
3. Tear tofu into rough chunks and toss in cornstarch to coat. Fry in oil on medium high heat until golden and crispy, then spread on a baking sheet.
4. Pour marinade over tofu chunks and bake on top rack for 15 minutes.

Sage sausage pasta

 

https://www.theburntbuttertable.com/best-creamy-sausage-pasta-recipe/

Ingredients

• 200 grams dried pasta see notes
• 2 tablespoons butter divided
• ½ large yellow or brown onion cut into thin slices
• 1 lb roll of sage sausage or 220 grams sausages about 3 sausages casings removed and meat squeezed out (I use pork and fennel)
• ¾ cup cream or half n half
• ½ teaspoon black pepper
• 50 grams parmesan finely grated
• 1 tablespoon fresh lemon juice
• Lemon zest and extra parmesan to serve (I left out)

Instructions

• Cook your pasta in a large pot of well salted water according to package instructions (I undercook dried pasta by a minute so it can bubble away in the sauce at the end and not overcook).
• In a large skillet melt 1 tablespoon of butter over medium heat and gently fry the onions for 5 - 6 minutes, adding a pinch of salt half way through. Cook until soft and glassy. You don't want lots of colour on them so lower the heat if you need and keep moving round.
• Set them aside on a plate.
• Melt the remaining 1 tablespoon of butter over a medium-high heat and when sizzling add the sausage meat. Break up with a wooden spoon but don't move around too much as you want some nice colour on it. 
• Cook for 3 - 4 minutes until cooked through.
• Add the sage and fennel seeds if using and cook for a 30 seconds - 1 minute.
• Lower the heat, push the meat to one side of the pan and add the cream, you only want a very gentle simmer, it shouldn't ever be boiling. 
• Don't worry if the cream looks a bit dodgy with the butter and sausage fat at top, it will come together once you whisk the cheese in.
• Add the parmesan to the cream, in a two separate lots, letting it melt into the cream before adding the next lot. I like to use a whisk.
• Add the black pepper and lemon juice and mix quickly with a whisk.
• Add your cooked pasta straight into the sauce along with the onions, toss well and let it all bubble away gently for a minute or two.
• Taste for seasoning and add a pinch or two of sea salt if it needs it.
• Add a splash of pasta water to loosen if you need.
• Serve with extra parmesan and lemon zest on top if desired 

Pumpkin chocolate cake

https://www.fromvalerieskitchen.com/pumpkin-chocolate-chip-cake/#wprm-recipe-container-81200

Ingredients

• 3 large eggs
• 2 cups granulated sugar
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon salt
• 15 ounce can pumpkin puree (not pie filling)
• 1 ½ cup semisweet chocolate chips plus optional ¼ cup for top 

Instructions

• Preheat oven to 350 degrees F. Coat a 13- x 9-inch baking dish or 9” springform cake pan with nonstick cooking spray.
• In a large bowl beat the eggs with an electric hand or stand mixer. Add the sugar and beat for a minute or two until well combined. Pour in the oil, with the beaters running, and then add the vanilla, beating until well incorporated.
• In a separate bowl, combine the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
• Beat the dry mixture into the wet mixture, a little at a time, alternating with the pumpkin puree, until all of both have been added and the mixture is well combined. Use a spoon to fold in the chocolate chips. Transfer the batter to the prepared baking dish and use the back of a spoon to smooth out the top. If desired, scatter ¼ chocolate chips over the top of the cake.
• Bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool for 20 to 30 minutes before inch with chocolate icing.

Buttercream frosting

 https://preppykitchen.com/vanilla-buttercream/#recipe

INGREDIENTS

• 1 tbsp vanilla 15mL
• 1 lb confectioner's sugar 454g
• 1 cup unsalted butter 225g, room temperature
• 3 tbsp heavy whipping cream 45mL
• 1/2 tsp salt


Instructions

• Whip the butter and salt for about a minute using a stand mixer fitted with a paddle attachment. You can use a hand mixer instead if needed.
• Sift in the confectioner’s sugar in several batches beating on low after each addition. Scrape the bowl down and repeat the process. 
• Add a tablespoon of the cream while mixing on low then add the vanilla. Beat until you have an even, fluffy consistency. You can add more cream or milk if desired for a thinner consistency.

Notes

• Sift your powdered sugar to avoid clogging piping tips.
• Scrape the bowl down; to help ensure even consistency throughout.
• You can use almost anything to flavor buttercream, fruit juice, coffee, orange blossom or rose water, melted chocolate, or Oreos!
• If your buttercream has been sitting for a while or was chilled and brought back to room temperature it's always a good idea to give it a quick whip to restore it's consistency.
• If you're looking for a very spreadable and very smooth icing, you can add the full amount of cream in (and maybe even a bit more).

Blueberry muffin in a mug

 https://thebigmansworld.com/healthy-1-minute-blueberry-muffin/#wprm-recipe-container-25200

Ingredients  

• ▢ 2 tablespoons all-purpose flour
• ▢ 1/8 teaspoon baking powder
• ▢ 1/2 tablespoon sugar optional
• ▢ 1/2 tablespoon coconut oil
• ▢ 1/2 tablespoon maple syrup
• ▢ 2 tablespoons milk
• ▢ 1-2 tablespoons blueberries

Instructions 

• In a small mixing bowl, add the flour, baking powder, and sugar, and mix well. 
• In a microwave-safe bowl or mug, add the coconut oil, maple syrup, and milk. Add the dry ingredients and mix very well. If the batter is too thick, add a little milk. Fold in your blueberries. 
• Microwave for one minute. If the mug cake is still moist on top, microwave in 10-second increments until a toothpick comes out clean from the center.

Crockpot beef stew (Swiss steak)

Adapted from the Not your mothers slow cooker cookbook by Beth Hensperger 

Ingredients 

2-3 lb beef - top round, chuck roast, stew beef. If possible, slice into pieces about the size of a slice of Texas toast

1/2 c flour

1 tsp dried thyme

1/2 tsp paprika 

1/2 tsp salt

1/2 tsp pepper

Oil for searing

1 yellow onion, diced

2 big carrots, peeled and diced

2 ribs celery, diced

2-3 Tbsp Worcestershire sauce

8oz tomato sauce

2 Tbsp ketchup 

2 Tbsp bbq sauce

1 cup beef broth

Method

1. Add meat and flour and seasonings to a zip lock bag and massage in gently, then flatten and pound into both sides. Shake off excess before searing.

2. In a cast iron skillet, heat oil over medium heat and sear meat until browned, about 4-5 minutes per side. Cook in batches if needed. Transfer to slow cooker.

3. Add onion and additional oil to the cast iron pan, cooking until softened, scraping up any browned bits from the bottom of the pan. 

4. Add the cooked onions and all the other ingredients to the slow cooker. Cook on low for 7-9 hours.