Well, Simone Miller (Zenbelly) and Jennifer Robins (Predominantly Paleo) have done it again with another gorgeous cookbook, but this time, they gave us a little heart and soul sharing recipes from the kitchens of their Bubbes (grandmas) ~ all four of them! Each recipe has a little Bubbe tip making this an authentic and precious gift that they are sharing with us.
Oy Gevalt ~ I have to admit that a lot of words were, well, foreign to me…but thank goodness there is a Yiddish Glossary that will help you get up to speed on the lingo. Meshuga, Yenta, Shmutz, and Schmuck (well, I knew this one) are just a few of the terms that you will learn. So, Mazel Tov to the authors and y’all go out there and get your Bubbe on because these recipes are mouthwatering and legitimate kosher recipes that have been prepared gluten-free and paleo…for the holidays and every day!
Oh yeah, did I mention that there are FOUR bagel recipes?! Nuff said…schlep your way over to Amazon and get your copy of The Yiddish Kitchen…now!
Shakshuka: “This classic Israeli breakfast is wonderful for dinner, too. With poached eggs and savory tomato sauce seasoned with cumin and smoked paprika, it’s as gorgeous as it is delicious. And who doesn’t love a one-pot meal?”
- 3 tablespoons extra virgin olive oil, divided
- 1 small onion, cut into small dices
- 3 cloves garlic, sliced
- 2 bell peppers, cut into small dices
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne
- 1 tablespoon tomato paste
- 1/2 teaspoon salt
- 28 ounces diced tomatoes, or 2 pounds fresh
- handful of spinach, optional (as suggested by the Bubbe tip on the recipe page!)
- 4-6 eggs
- Heat a large skillet over medium heat and add 2 tablespoons of the olive oil. Once shimmering, add the onions and saute’ for 8-10 minutes, stirring occasionally, until they are golden brown and softened.
- Add the garlic and peppers and saute for another 3-4 minutes, until the garlic is golden brown.
- Add the spices and stir constantly for a minute, or until very fragrant, bring careful not to let them burn.
- Add the tomato paste and stir into the vegetables, cooking until it’s a brick red color, about 30 seconds to 1 minutes.
- Add the salt and diced tomatoes and sir, scraping any browned bits that have stuck to the bottom. Toss in the handful of spinach.
- Bring to a simmer and cook for 10 minutes, stirring occasionally.
- Turn off the heat and make four to six indentations in the sauce and crack the eggs into them. Turn the heat back on so it’s at a gentle simmer and allow the eggs to cook for 8 minutes.
- Cover and cook for an additional 3-5 minutes, or until the eggs are cooked to your liking. Drizzle with the remaining olive oil.