Wednesday, April 17, 2013

From Shakshuka to Pie-- Adventures in Kitchen Substitution



The last few weeks I've been experimenting with Corn Meal (in the form of Polenta) and Eggs. I also made this Pie for Pi Day back in March. Unfortunately I could not find frozen Cherries at the time, so I used a combination of Cranberries and Strawberries. But it turned out really well, so I tried it again when I had Cherries (thanks to my parents' cherry tree). Enjoy!

Brussel Sprout Shakshuka

Olive Oil
Onion
Brussel Sprouts
2 Eggs

Sauce:
Tomato Paste
Water
Oregano
Garlic
Balsamic Vinegar

Sauté vegetables in medium frying pan.
In a small sauce pan, combine tomato paste, water, vinegar and spices. Pour over vegetables and continue to heat. Make a small well in the middle of the pan, crack eggs, and pour in. Cover with a lids and heat until eggs are cooked.





Polenta with Asparagus and an over-easy Egg

1/2 cup Corn Meal
2 cups Water
1/4 cup Parmesan Cheese
1 tsp Vinegar
Black Pepper
Paprika

Olive Oil
Onion
Asparagus
Egg

Heat water in a large pot, when boiling, slowly pour in corn meal. Lower the temperature to simmer and cook for about 20-25 minutes, until polenta has absorbed the water. Take pot off flame and stir in shredded cheese and spices. Pour half into a bowl. Keep the other half for a later meal.

Sauté onions and asparagus in a small amount of olive oil. Pour over polenta. Fry egg in the same frying pan. Add to polenta.


Fried Polenta with Marinara Sauce and Vegetables

Polenta (from night before)
Oil
Vegetables of your choice

Tomato Paste
Water
Oregano
Garlic
Balsamic Vinegar

Parmesan Cheese


Saute vegetables in small amount of olive oil. Set aside.
Slice polenta into 1/2 strips. Pour oil into pan and fry polenta until it begins to brown. Set aside on a paper towel or piece of cardboard.
In a small sauce pan, combine tomato paste, water, vinegar and spices. Pour sauce and vegetables over polenta. Sprinkle with Parmesan Cheese.


Cherry Crunch Pie

3-4 cups frozen Cherries, thawed (you can substitute frozen Cranberries and Strawberries if you don't have Cherries)
Water
3/4 cup Sugar
3 Tbsp.  quick-cooking Tapioca
2 Tbsp. Lemon Juice

2 cups Rolled Oats
1/2 cup Flour
1/2 cup flaked coconut
1/2 cup coarsely chopped almonds
2 Tbsp Brown Sugar
1/4 cup Butter, melted

Drain cherries, reserving juices; if necessary, add water to equal 1 cup. In a medium saucepan combine sugar and tapioca. Stir in reserved juices and lemon juice. Cook and stir over medium heat until thickened and bubbly.

Add drained cherries. Cook and stir 5 minutes more. Pour filling into greased pie dish.

For topping, in a bowl combine coconut, nuts, oats, flour, and brown sugar. Add melted butter; stir to combine. Sprinkle topping over filling.
Bake at 375 degrees for 20 to 30 minutes or until topping is golden brown.
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