Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

by | Jun 6, 2021 | BREAKFAST AND BRUNCH, EGGS, VEGETARIAN | 0 comments

Spinach and Feta Shakshuka

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Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Meatless meals can be so darn good! Spinach and Feta Shakshuka is a quick and easy vegetarian meal that has a crazy amount of nutrition packed into it. Eggs on their own are very nutritious, add in spinach, leeks and legumes and you’ve got a healthy dose of vitamins A, C, K and D, not to mention loads of protein and fibre. This lovely dish packs a lot of flavour too, plus it’s prime for serving for breakfast, lunch or dinner.

The preparation of ingredients for Spinach and Feta Shakshuka.
Spinach and Feta Shakshuka in a shallow braiser ready to cook the eggs.

There are plenty of green shakshuka variations out there, but I love the classic feta and dill combination of this one. It’s bursting with fresh flavours of dill and lemon, and the spinach is a great pairing with the eggs. I’ve opted to use cannellini beans, however, other legumes such as chickpeas would be great as well. I find the beans round out the dish and make it rustic and very satisfying. I also suggest serving this dish with crusty, toasted bread. You’ll need it to dunk into the perfectly soft eggs and scoop up the saucy greens. Enjoy!

Spinach and Feta Shakshuka ready to serve from a shallow braiser.

Author:  Compelled to Cook

Spinach and Feta Shakshuka ready to serve from a shallow braiser.
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Spinach and Feta Shakshuka

Prep Time 30 minutes
Cook Time 5 minutes
Servings 3 people

Ingredients

  • 1 tbsp olive oil
  • 2 medium leeks, well cleaned
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 7 ounces fresh baby spinach
  • 3/4 cup cooked cannellini beans, see note
  • 2 tbsp fresh dill, chopped
  • 1/2 each lemon
  • 6 large eggs
  • 3 ounces feta cheese, crumbled
  • 2 each green onions

Instructions

  • Thinly slice the leeks and green onions. Heat oil in a large shallow skillet or braiser. Add leeks and garlic. Sauté for 2-3 minutes until starting to soften. Stir in broth, cumin, coriander, salt and pepper. Simmer for 4-5 until leels are tender and most of the broth has cooked out.
  • Add spinach and toss gently with leeks until wilted. Stir in beans, dill and squeeze in the juice of half a lemon. Make 6 large indentations and crack an egg into each. Sprinkle evenly with feta cheese. Cover and cook on medium heat until egg whites are just set and the centers still jiggle, about 4-5 minutes.
  • Sprinkle with sliced green onions and the remaining tbsp of fresh dill. Serve with toasted bread.

Notes

-I used cannellini beans for this recipe and enjoyed them in the dish.   Chickpeas would be another great choice.

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Nut Butter Granola Bars

Nut Butter Granola Bars

by | Sep 10, 2020 | BREAKFAST AND BRUNCH, GLUTEN FREE, SNACKS, VEGETARIAN | 0 comments

NUT BUTTER GRANOLA BARS

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Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

These slightly chewy, a little bit crunchy Nut Butter Granola Bars are the perfect snack or grab and go breakfast. As the name implies, they are made with nut butter, and my personal preference is natural chunky peanut butter. I’ve also made them with almond butter, which is tasty too, however the peanut flavour really comes through when using peanut butter and it’s a great flavour that marries up nicely with the honey. So tasty!

Nut Butter Granola Bars pressed into a 9x13 pan and ready for baking.

From this recipe, you get 16 nicely sized bars that wrap and freeze well for those of you who like to get a little meal prep done. If it’s likely that your hungry family will hoover through these is a short time, they’ll last for several days in a sealed container at room temperature.

Nut Butter Granola Bars are gluten-free, packed full of protein from the goodness of nuts and egg whites. The fat from the peanut butter and ground-up nuts helps to keep you feeling full and dried fruit and honey give a little chewiness and natural sweetness. There’s no excuse not to have a batch of these ready for snacking, enjoy!

Need more snacking options?

Gluten Free Snack Bites

Seed and Almond Coconut Clusters

Maple Date and Nut Snack Bites

Baked Nut Butter Granola Bars cut and wrapped with a ribbon.

Author:  Compelled to Cook, adapted slightly from Bon Appétit

Nut Butter Granola Bars
Print Recipe
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Servings Prep Time
    16 bars 30 minutes
    Cook Time Passive Time
    30-35 minutes 5 minutes
    Nut Butter Granola Bars
    Print Recipe
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Servings Prep Time
      16 bars 30 minutes
      Cook Time Passive Time
      30-35 minutes 5 minutes
      Ingredients
      Servings: bars
      Instructions
      1. Preheat oven to 350°F. Arrange nuts and pumpkin seeds on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once. Remove from oven and allow to cool.
      2. Meanwhile, reduce the oven to 300°F. Spray a 13x9" pan with non-stick spray and line with parchment paper, overhanging the long sides.
      3. Using a food processor, pulse cooled nuts and 1 cup of oats until a sandy consistency and no large pieces of oats remain. Transfer to a large bowl, along with the remaining cup of whole oats. To the same bowl stir in dried fruit and oil (chop any dried fruit bigger than a raisin).
      4. In a medium saucepan whisk together honey, salt and vanilla over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
      5. Add peanut butter to oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter. Whisk egg white in a small bowl and stir into oat mixture until fully incorporated.
      6. Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
      7. Bake until golden and no longer sticky 30-35 minutes. Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8). Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
      Recipe Notes

      -don't skimp on the amount of listed salt.

      -I used a combination of almonds, pecans and cashews.

      -cut bars can be wrapped and frozen, kept in a sealed container for up to 1 month.

      -cut bars will last for about 5 days stored in an airtight container at room temperature.

      -other nut butter such as almond butter work well too.

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      I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
      Baked Berry and Coconut Oatmeal

      Baked Berry and Coconut Oatmeal

      by | Apr 30, 2020 | BREAKFAST AND BRUNCH, GLUTEN FREE, VEGETARIAN | 2 comments

      Baked Berry and Coconut Oatmeal

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      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.

      I think breakfast is a very important start to any day. I am one of those people who does eat breakfast every single day. Yes, I think I should for nutrition but also because I’m quite hungry in the morning and if I don’t eat breakfast, no one is safe around me! That’s right, I turn into a hangry person, and it is not pretty.

      I love these individual Baked Berry and Coconut Oatmeal squares because they are a good combination of chewy coconut and oatmeal with sweetness from frozen berries and maple syrup, yet they are not overly sweet. The eggs and milk provide much-needed protein to help us get through the morning and the adorable squares are a perfect size, at least for me. I just love them topped with lots of yogurt and fresh berries if I have them on hand. They can be made in advance, wrapped and frozen for up to a month. Thawed squares can be warmed gently in the microwave when you’re ready to eat.

      Ingredients for Baked Berry and Coconut Oatmeal in a large glass bowl ready to be whisked together.

      They’re super simple to make using only one bowl, and if you don’t have an individual pan like the one I have, you can bake it in a 9” x 9” pan and cut into desired squares. Either way, Baked Berry and Coconut Oatmeal is an easy and tasty way to start your day. Enjoy!

      More breakfast options…

      Baked Apple Cranberry Oatmeal

      Orange Yogurt Smoothie

      Ginger Pear Pancakes

       

      Baked Berry and Coconut Oatmeal baked in individual squares.

      Author: Compelled to Cook

      A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
      Baked Berry and Coconut Oatmeal
      Print Recipe
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        Servings Prep Time
        12 servings 20-25 minutes
        Cook Time Passive Time
        28-30 minutes 20 minutes
        A square of Baked Berry and Coconut Oatmeal topped with fresh berries and yogurt.
        Baked Berry and Coconut Oatmeal
        Print Recipe
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Servings Prep Time
          12 servings 20-25 minutes
          Cook Time Passive Time
          28-30 minutes 20 minutes
          Ingredients
          Servings: servings
          Instructions
          1. Preheat oven to 350°F.
          2. In a large bowl whisk together milk and eggs. Whisk in remaining ingredients except for the berries until fully combined. Stir in berries.
          3. Spray a 12 square non-stick brownie pan or a 9"x 9" non-stick pan with non-stick spray.
          4. Divide batter evenly between squares or pour into prepared 9" x 9" pan.
          5. Bake on the center rack for 28-30 minutes if using the individual brownie pan and about 40 minutes if using the 9"x 9" pan.
          6. Remove from oven and allow to cool for about 20 minutes. They will continue to firm up while cooling and you only need it pleasantly warm to serve. They will be difficult to remove from the individual brownie pan if too warm. Remove from pan and serve with yogurt, fresh berries and a drizzle of maple syrup if desired. If baking for meal prep and saving for later feel free to allow it to cool longer before removing from either pan.
          Recipe Notes

          -Use almond milk or other milk substitutes in place of the 2% milk if desired.

          -Add a scoop of vanilla protein powder if you want more protein.

          -The individual brownie pan is perfect for meal prep baked oatmeal squares.

          -Allow the squares to cool completely before wrapping and freezing.  Will keep well wrapped for up to one month in the freezer.

          -Allow frozen squares to thaw before warming gently in the microwave.

           

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          I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
          Corn and Bacon Quiche

          Corn and Bacon Quiche

          by | Oct 11, 2019 | BREAKFAST AND BRUNCH, EGGS, GLUTEN FREE | 0 comments

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          A slice of Corn and Bacon Quiche served on a small cream coloured plate with the whole quiche sitting in the background.

          Let’s celebrate World Egg Day with some delicious food!! Friday, October 11th is World Egg Day so it seems only right to enjoy this amazing Corn and Bacon Quiche.  It has all the goodness of eggs and is stuffed with bacon, corn, peppers and onions.  Oh yes, and lots of cheddar cheese.  It also has a hash-brown crust making it gluten-free as well.  It’s a high quiche with lots of filling that envelops the potato crust making it very hearty and great for brunch, lunch or dinner.

          Ingredients for Corn and Bacon Quiche arranged on a wooden cutting board on a yellow napkin.

          So why does the egg get its own day?  It’s simple, eggs are extremely nutritious, high in quality protein, very economical, versatile and delicious of course. So yes, I believe the egg does deserve its own day!

          An asssembled but unbaked Corn and Bacon quiche on a wooden cutting board resting on a yellow napkin.

          Corn and Bacon Quiche tips:

          -Make sure all frozen ingredients like the potatoes and corn are completely thawed and patted dry if necessary.

          -Use a deep-dish pie plate for this recipe, one that is at least 1 1/2″ – 2” deep and comfortably holds 32 ounces of liquid. There is too much filling for a standard pie plate.

          -Don’t over bake the quiche. It should jiggle slightly in the center when it is done and it will continue to firm up as it rests.

          -Be sure to rest the quiche before slicing. This allows the quiche to firm up and will help with slicing and keeping all the ingredients together instead of spilling out when cut.

           

          Author:  Compelled to Cook

          Corn and Bacon Quiche
          Print Recipe
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Servings Prep Time
            6-8 servings 45 minutes
            Cook Time
            35-40 minutes
            Corn and Bacon Quiche
            Print Recipe
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Servings Prep Time
              6-8 servings 45 minutes
              Cook Time
              35-40 minutes
              Ingredients
              Servings: servings
              Instructions
              1. Preheat oven to 425°F.
              2. Brush a 9.5" deep dish (1 1/2"-2" high) pie plate with a tbsp of melted butter.
              3. Pat potatoes dry with a paper towel if needed. Toss potatoes with remaining 2 tbsp of melted butter and 1/2 tsp kosher salt.
              4. Press potatoes evenly into the pie plate and up the sides to form a crust. Using the back of a flat measuring cup helps to press it down.
              5. Bake potato crust for 30 minutes. Remove from oven and reduce oven temperature to 350°F.
              6. Meanwhile, chop bacon into 1/2" pieces and saute in a medium skillet until crisp. Remove to a paper towel-lined plate reserving 1 tbsp of bacon fat in the pan.
              7. To the same skillet add diced onion and red pepper and saute until starting to soften about 3-5 minutes.
              8. In a medium bowl whisk together eggs and sour cream until combined. Whisk in cream, basil, remaining 3/4 tsp salt, white pepper and chili flakes.
              9. Sprinkle the bacon, onion and red pepper evenly over the cooked potato crust. Top with an even layer of corn and cheese.
              10. Pour egg mixture evenly over everything. Shake gently to allow ingredients to settle.
              11. Bake on the middle rack for 35-40 minutes. The center should jiggle just a little while the outer edges are firmer to the touch.
              12. Allow the quiche to rest for 10 minutes prior to slicing. Slice into 6-8 wedges and serve immediately.
              Recipe Notes

              -I used white pepper to avoid having black flecks in the quiche, however black pepper is just as good.

              -Be sure to use a deep-dish pie plate as the filling will not fit in a standard pie plate. It needs to comfortably hold 32 ounces of liquid.

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              I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com
              Homemade Pork Breakfast Patties

              Homemade Pork Breakfast Patties

              by | Sep 5, 2019 | BREAKFAST AND BRUNCH, PORK | 0 comments

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              Homemade Pork Breakfast Patties panfried in a cast iron skillet and garnished with fresh herbs.

              One of my favourite things is enjoying a leisurely weekend morning with nothing more to do than drink coffee and chat idly over a satisfying, belly bursting breakfast/brunch.  It’s the kind of time that I cherish because there’s no rushing, no chores, just good company, yummy food and belly scratches for the cat.  Even though my husband and I both love bacon, we couldn’t help but fall hard for these juicy and flavourful Homemade Pork Breakfast Patties.  They’re the absolute best thing for my perfect weekend morning. Easy, delicious, homemade and amazing with crispy fried eggs.

              Uncooked Homemade Pork Breakfast Patties on a parchment lined tray ready for pan frying.

              What makes a great homemade sausage patty?

              -don’t overmix, over mixing will cause the mixture to be gummy and harder to handle.
              -use dampened hands, fingers and ring molds to form the patties into neat rounds.  Just a dab of water goes a long way to keep the stickiness at bay.
              -season appropriately with enough salt and spices.  Remember, plain meats need salt to bring out the flavour and additional spices and herbs enhance the meat.  Salt enhances the herbs too.
              -don’t overcook the patties, they only need to be cooked through not cooked to death which will result in dry patties.
              -use freshly ground pork if possible as it will be less weepy or watery than ground pork that has been frozen and thawed.
              -measure or weigh each portion for uniform patties that will cook evenly.

              Author: Compelled to Cook

              Homemade Pork Breakfast Patties
              Print Recipe
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Servings Prep Time
                12-13 patties 30 minutes
                Cook Time
                8-10 minutes
                Homemade Pork Breakfast Patties
                Print Recipe
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Servings Prep Time
                  12-13 patties 30 minutes
                  Cook Time
                  8-10 minutes
                  Ingredients
                  Servings: patties
                  Instructions
                  1. Crush fennel seeds with the bottom of a glass or chop with a knife to break apart the seeds.
                  2. Combine crushed fennel with the remaining seasonings and 1/4 cup of water.
                  3. Add ground pork to a large bowl and add seasonings. Mix until seasoning is evenly incorporated but do not overmix. I find it best to use my hands.
                  4. Portion mixture into 2.5 ounces each. Form into 3.5" patties either using your hands or pressing into a ring mold (see note). Place on a flat plate or tray and separate layers with parchment.
                  5. Add 1 tbsp of oil to your favourite medium-size skillet ( I used cast iron) and heat over medium until hot. Add patties to the pan without overcrowding and cook for 4-5 minutes per side until browned and cooked through. Remove from pan and serve immediately. Or keep warm in a low oven and repeat with remaining oil and uncooked patties.
                  Recipe Notes

                  -I like to mix the seasonings with water prior to adding to the pork as I find it helps distribute them nicely without overmixing.

                  -a small dab of water on your hands and/or ring mold between forming patties will keep the stickiness under control.

                  -pre-formed patties can be frozen raw and will keep for at least a month well wrapped and separated with parchment paper.

                   

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                  I may receive compensation for purchases made through this site, at no cost to the purchaser. Compelled to Cook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com