Italian Eggs over Cabbage (Paleo)

Greetings from vacation at the Jersey Shore!

While I absolutely love cooking- even while on vacation- I know some people are either too busy with outings or simply not in the mood to plan an extensive meal while in paradise. And so, I present you with a simple recipe that can please a crowd without a lot of work on your part!

While I list multiple ingredients in this recipe, you only really need three of them: tomato sauce, cabbage, and eggs. The rest are optional (yet totally recommended to boost flavor!)

Italian Eggs over Cabbage (Paleo)

Ingredients:

1 tbsp avocado oil

2 garlic cloves, minced

1 onion, chopped

1 tsp fennel seeds

1/4 cup fresh chopped basil

5 cups cabbage, chopped

2 cups tomato sauce (store-bought or homemade)

salt and pepper, to taste

3 eggs (or more, depending on how many people you’re serving)

Directions:

Heat oil in a deep skillet (that comes with a lid) and add the garlic and onions. Sauté over medium-high heat for 10 minutes, add in fennel seeds and basil, and cook for 1 more minute. Stir in the chopped cabbage, tomato sauce, and salt and pepper and let cook for 10- during this time, the cabbage will shrink down and become saturated in tomato sauce.

With the back of a spatula, pat down the cabbage to create a flat surface. Crack one of the eggs into a bowl and then gently slide on top of cabbage. Repeat with the remaining eggs. Cover skillet with lid and let eggs cook through (this takes me about 15 minutes). Top with extra basil and serve.

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Sausage-Stuffed Peppers (Paleo)

I think someone needs to slip me some sedatives. I have an issue when it comes to relaxing. Simply, I can’t. I become too antsy and guilty with doing nothing. Surely I can begin some project or be productive in some way during winter break?

Now if I lived in my ideal world, I would cook and bake all day. Unfortunately, I don’t think this would do much for my wallet and jeans So substitute teaching it is! In addition to my other part-time jobs, that is. Consequently, a hectic schedule has ensued.

On the plus side, I’ve become best buds with about 100 kindergartners from subbing in one school all week. Nothing can make you feel like a rock star more than little people coming up to hug you from behind and yell “Miss K, Miss K” from down the hall to get your attention. I’m more of a middle-school person, but I have to say, little people have grown on me… Anyway, it’s been a crazy week with a lot of running around.

In the middle of it, I found time to make some stuffed peppers. I’ve always loved the combo of sausage, onions, and peppers. It’s practically comfort food to me. Confined to a “pepper cup,” it was perfect to eat while cuddled up on the couch after a long day.

Sausage-Stuffed Peppers (Paleo)

Ingredients:

4 green bell peppers

1 lb ground sweet italian sausage

1 onion, chopped

2 garlic cloves, minced

salt and pepper

Optional: mozzarella cheese, shredded

Sauce:

1 (28oz) can of peeled whole tomatoes and juice

1/2 cup tomato paste (about 1 can)

2 garlic cloves, minced

2 tbsp olive oil

1/2 tbsp garlic powder

1/2 tbsp dried oregano

1 tsp salt

1/2 tsp thyme

1/2 tsp rosemary

1/4 tsp crushed red pepper flakes

Directions:

Preheat the oven to 375 degrees. Cut off the tops of the green bell peppers. Chop the removed pepper around the stem into small pieces. Reserve for later. Place bell pepper “cups” on a baking pan and place in the oven for 25 minutes.

Meanwhile, combine the sauce ingredients in a pot and bring to a boil. Lower to a simmer and allow to cook for 25 minutes, stirring occasionally and squashing tomatoes gently with the back of a spoon.

While the sauce cooks, brown ground sausage in a deep skillet. Once mostly brown, add in onion, garlic, salt, pepper, and reserved bell pepper. Cook until onions begin to brown.

Once everything is cooked, spread a thin layer of sauce into a baking pan or 2 bread pans. Place bell peppers in baking dish/ bread pan. Distribute meat mixture evenly between peppers. Pour the remaining sauce on top of and around the peppers. Place in the oven for 25 minutes. If desired, top with mozzarella cheese and place back in the oven until cheese is melted. Serve.

Dairy-Free Spicy Cucumber Sauce

Since I’m constantly experimenting in the kitchen, my family is forced to be my guinea pigs.

I have no problem figuring out if my brother likes something cause he’s not one to hide his opinions. My mom, however, is harder to figure out as I always think she’s trying to spare my feelings. Really though, it annoys me cause I want to make sure my recipes taste good to other people before posting.

When I first served this over rice, my mom had her usual response and said “this is a keeper!”

But I don’t know… I just thought she was on auto record.

Since I didn’t feel like carrying home a huge bowl of sauce, I left it at my mom’s house. A few days later though, I saw her and she told me excitingly that she had thought of a bunch of ideas for the sauce: mixing it with tuna fish, putting it in a sandwich, putting it on top of crackers, serving it over pasta, eating it with a spoon… So I guess she did like it. I actually like the idea of mixing it with tuna, so I think I’m going to try that next time!

Spicy Cucumber Sauce 

Ingredients: 

2 large cucumbers

1 onion, chopped

3 garlic cloves

1 cup canned coconut milk

3 tbsp soy sauce

2 tbsp wasabi

1 tbsp curry powder

2 tsp parsley

1/2 tsp paprika

1 tsp red pepper flakes

pepper, to taste

Directions: 

Blend all ingredients in a food processor. For a stronger flavor, chill for at least 2 hours.

Shakshuka

Shakshuka is a traditional Middle Eastern dish that’s composed of a sauce topped with poached eggs. Normally, it’s a breakfast dish, but I served mine at dinner since I am one of those people who need to have breakfast first thing in the morning. I loaded mine with a lot of peppers as my garden is currently overflowing with them. If you want the eggs more visible than mine, just refrain from using all the juice from the canned tomatoes. I happen to love sauce, so I really didn’t mind.

Shakshuka 

Ingredients:

1 tbsp olive oil

1 onion, chopped

3 garlic cloves, minced

1 green bell pepper, chopped

1 red bell pepper, chopped

1 sweet pepper, chopped

1 (28 oz) can whole plum tomatoes

1 fresh tomato, chopped

2 tbsp tomato paste

1 tsp paprika

1 tsp cumin

1/2 tsp cinnamon

1/4 tsp red pepper flakes

1 and 1/2 tsp hot sauce

salt and pepper, to taste

1 tsp parsley

4 eggs

Optional: bread

Directions:

In a deep skillet, heat oil. Cook onions and peppers for 7 minutes. Add garlic and cook for 2 more minutes. Add in canned and fresh tomatoes, tomato paste, paprika, cumin, cinnamon, red pepper flakes, hot sauce, and salt and pepper. Break up the canned tomatoes and let  mixture simmer until thickened, about 30 minutes. Stir in parsley. In a bowl, crack an egg.  Gently transfer the egg on top of the pepper sauce. Repeat for the remaining eggs. Afterwards, cover with a lid and cook until the eggs are cooked, about 6 minutes. If desired, serve bread on the side to dunk in the yolk and pepper sauce.

Avocado Sauce

Avocados! Yum! One of the best foods ever. Both for tastebuds and health. They are also super easy to make a meal with. This time: avocado sauce. Soooo creamy, yet involving no cream, flour, and/or butter at all.

Avocado Sauce 

Ingredients:

6-8 oz box whole wheat pasta

1 avocado

2 garlic cloves

1/4 onion

1 tbsp basil

1 tbsp parsley

1 tbsp cilantro

1/4 tsp garlic powder

1/4 tsp crushed red pepper flakes

2 tbsp lime juice

salt and pepper to taste

Directions:

It doesn’t get much easier than this. Cook the pasta according to box instructions and set aside. Place all other ingredients in a food processor and pulse until smooth. Pour and mix in the avocado sauce with the pasta.