Spinach and Feta Shakshuka

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

Spinach and Feta Shakshuka

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!

Author: Compelled to Cook

Spinach and Feta Shakshuka

Prep Time 30

Cook Time 5

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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Hungarian Mushroom Soup

by Compelled to Cook | Oct 19, 2020 | SOUP, VEGETARIAN | 1 comment

Hungarian Mushroom Soup

Hungarian Mushroom Soup is such a nice take on regular mushroom soup. I find it more flavourful yet still creamy and loaded with mushrooms as you would expect from a mushroom soup. This soup gets its name mainly from the addition of paprika to the soup. Paprika is made in many parts of the world, however, it is considered the national spice of Hungary. Hungary is not only well known for the paprika it produces, it is also one of the largest producers in the world. When shopping for paprika, you will notice most grocery stores sell paprika with no indication of origin. This means it may come from anywhere, such as Hungary, Spain or Mexico. This common paprika will work fine for this recipe, so there’s no need to hunt for anything out of the ordinary. If you can find Hungarian paprika, consider it a bonus! You’re guaranteed to get the rich, red pepper flavour that it is known for. But even Hungarian paprika has a wide range of grades and variances. Whichever you choose to use, I do recommend using good quality paprika.

The other ingredient that sets this soup apart is sour cream. It is a welcome change from heavy cream and adds richness along with a little tang to the soup. I also prefer to blend a portion of the soup to give it a luscious, creamy texture. Hungarian Mushroom Soup is a simple soup with great flavour and body. It makes a lovely appetizer soup, but I like to eat it as a main course soup served with crusty bread or a chicken salad sandwich. Either way, it is perfect for the chilly months ahead. Enjoy!

Sauteed mushrooms in a stainless steel skillet, paprika and fresh dill in preparation for Hungarian Mushroom Soup.

Want more chilly weather soups?

Hearty Hamburger Soup

Broccoli Cheddar Soup

Slow Cooker Lentil and Ham Soup

Author: Compelled to Cook, recipe adapted from All Recipes Magazine One-Pan Recipes (All Recipes)

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Hungarian Mushroom Soup

Servings

6 cups

Servings

6 cups

Ingredients

4 tbsp unsalted butter divided
1 small onion, finely chopped
1 pound fresh mushrooms, sliced I used cremini and white
2 cups chicken broth divided
1 tbsp low sodium soy sauce
1 tbsp paprika preferably Hungarian
1 tsp dried dill
1 cup milk
3 tbsp all purpose flour
1/2 cup full fat sour cream
2 tsp lemon juice
1/2-1 tsp salt
1/4 tsp black pepper
as needed fresh parsley or dill, chopped for garnish

Servings: cups

Instructions

Heat 2 tbsp butter in a medium pot. Add onion and sauté for 3-4 minutes until softened. Add 1/3 of the sliced mushrooms, 1 cup of broth, soy sauce, paprika and dried dill. Cover and simmer on low for 15-20 until everything is soft.
Meanwhile, melt the remaining butter in a large skillet until foamy. Add remaining sliced mushrooms and sauté over medium-high heat to brown the mushroom. Reserve about a 1/2 cup for garnish if desired.
Using a blender or handheld emersion blender puree the cooked onion and mushrooms until smooth. Return mixture to the pot and stir in remaining broth. Whisk together milk and flour and stir into the blended mixture. Bring to a simmer and add sautéed mushroom, 1/2 tsp salt and pepper. Cook covered for 15 minutes, stirring occasionally.
Stir in sour cream, lemon juice and additional salt to taste. Serve garnished with reserved mushrooms, fresh dill or parsley if desired.

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Horseradish Cream

by Compelled to Cook | Mar 6, 2020 | CONDIMENTS AND SAUCES, VEGETARIAN | 0 comments

Horseradish Cream

Today’s post is all about simple and versatile. Horseradish Cream is the best of both worlds with its simplicity and ease of preparation. Its versatility makes it delicious with so many things. Let me show you how this simple condiment comes together and pairs with your everyday foods and dishes.

This creamy and vibrant sauce starts with sour cream and horseradish. Add in chopped dill pickle for some punch, and a sprinkle of fresh dill and pepper give it a bright finish.

Let’s have a look at how to use this simple yet versatile sauce. My personal favourite is spread generously onto a shaved roast beef sandwich. Even though beef is the go-to food to pair this with, whether it be roast beef, grilled steak or beef kabobs, this is also great with seafood and fish. Think tartar sauce with an extra kick, making it wonderful with shrimp, grilled/poached fish, battered fish and fried calamari. Now let’s go beyond the box and think baked potato topper, perigee and potato chip dip. It’s the dill pickle that brings this complimenting sauce to life and a delicious match for so many foods. So go ahead and spread, dip, and dollop onto all your favourite foods, this sauce is a winner. Enjoy!

Got a need for more delicious quick and easy sauces?

Creamy Mustard Dill Sauce

Classic Pesto

Balsamic Blueberry Sauce

Author: Compelled to Cook, adapted from Epicurious

Horseradish Cream

Servings	Prep Time
1 1/4 cups	20 minutes

Passive Time

2+ hours

Servings	Prep Time
1 1/4 cups	20 minutes

Passive Time

2+ hours

Horseradish Cream

Servings	Prep Time
1 1/4 cups	20 minutes

Passive Time

2+ hours

Servings	Prep Time
1 1/4 cups	20 minutes

Passive Time

2+ hours

Ingredients

1 cup sour cream
1/4 cup prepared horseradish well drained
2 tbsp finely chopped dill pickle
1 tbsp chopped fresh dill
1 tbsp finely chopped chives
1/4 tsp kosher salt
pinch pepper

Servings: cups

Instructions

Whisk together all ingredients in a small bowl. Cover and chill for at least two hours to allow flavours to meld.

Product Favourites!

Creamy Mustard Dill Sauce

by Compelled to Cook | Jun 18, 2019 | CONDIMENTS AND SAUCES | 0 comments

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Creamy Mustard Dill Sauce in a small glass dish nestled on a white tray lined with a white kitchen towel.

I really do love versatile foods and my Creamy Mustard Dill Sauce is at the top of my list. Not only is it simple and quick to make, but it’s also bursting with flavour and freshness from capers, Dijon and fresh dill.

Using fresh dill is definitely the preference in this recipe because of the lovely freshness it adds, however, dried dill can also be used. The general rule of thumb if using dried herbs is to use a third of the stated amount of fresh.

This recipe does call for a small amount of sugar, and I like to let the sauce sit refrigerated for 10-15 minutes to allow the sugar to dissolve and the flavours to meld. Creamy Mustard Dill Sauce really couldn’t be any easier and it’s a wonderful sauce that you’ll want to make over and over.

Ingredients for Creamy Mustard Dill Sauce in a wooden tray lined with a white kitchen towel.

For my small family of two, using up a cup of sauce is not always an easy task! By incorporating it into dishes we love there’s no chance of any of it going to waste.

Here are many delicious ways to use it.

-drizzle over grilled or pan-fried fish such as salmon, halibut or cod.
-use a dip for cold poached shrimp.
-drizzle over steamed vegetables like asparagus, broccoli or green beans.
-mix into your egg salad, potato salad or chicken salad.
-add to your deviled egg mix.
-thin with buttermilk for a creamy dressing over crisp greens.
-add additional sour cream and top baked potatoes or steamed baby potatoes.
-use as a sandwich spread to liven up your ham or turkey sandwich.
-mix with a little cream cheese and serve with smoked salmon on crostini.

Creamy Mustard Dill Sauce served over cooked salmon and asparagus on a white plate.

Author: Compelled to Cook

Name: Hungarian Mushroom Soup
Yield: 6 cups
Ingredients: 4 tbsp unsalted butter (divided); 1 small onion, finely chopped; 1 pound fresh mushrooms, sliced (I used cremini and white); 2 cups chicken broth (divided); 1 tbsp low sodium soy sauce; 1 tbsp paprika (preferably Hungarian); 1 tsp dried dill; 1 cup milk; 3 tbsp all purpose flour; 1/2 cup full fat sour cream; 2 tsp lemon juice; 1/2-1 tsp salt; 1/4 tsp black pepper; as needed fresh parsley or dill, chopped (for garnish)

Creamy Mustard Dill Sauce

Servings	Prep Time
1 cup	10-15 minutes

Passive Time

10-15 minutes

Servings	Prep Time
1 cup	10-15 minutes

Passive Time

10-15 minutes

Creamy Mustard Dill Sauce

Servings	Prep Time
1 cup	10-15 minutes

Passive Time

10-15 minutes

Servings	Prep Time
1 cup	10-15 minutes

Passive Time

10-15 minutes

Ingredients

3/4 cup mayonnaise
2 tbsp sour cream
2 tbsp freshly chopped dill lightly packed
1 1/2 tbsp dijon mustard
2 tsp fresh lemon juice
2 tsp coarsley chopped capers
3/4 tsp granulated sugar
1/4 tsp tumeric
generous pinch white pepper
pinch sea salt

Servings: cup

Instructions

Whisk together all ingredients in a small bowl. Cover and chill for 10-15 minutes to allow sugar to dissolve and flavours to meld. Serve garnished with additional fresh dill.

Product Favourites!

Slow Cooker Lentil and Ham Soup

by Compelled to Cook | Feb 11, 2019 | PORK, SOUP | 0 comments

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A day for family…

February 18, 2019 marks Family Day in my province of Alberta, Canada. A holiday to promote family values and spending time together as a family. Slow Cooker Lentil and Ham Soup is perfect for your family day weekend. Super easy to toss together in your slow cooker, and forget about until dinner time. Giving you the whole day to spend with your family without having to worry about dinner until the last few touches are required, which is hours later.

Dinner is ready…

With just a couple of last minute touches to the soup, the whole family can enjoy a hearty and satisfying soup made from scratch. It’s a wonderful bowlful to warm everyone up from a day of outdoor activities even if it’s not a holiday. The recipe makes about 10 cups and freezes well too.

To ham or not to ham…

I love the subtle smokiness a ham bone can bring to soup and I just happen to have a ham bone leftover from the holidays. If a ham bone isn’t available to you, a smoked pork hock works just as well and they’re readily available all year. I also like the texture and flavour of meaty little bites of ham throughout the soup too, so I’ll definitely ham it up when I can. But don’t fret, this is a lovely vegan soup without the ham if that is your preference. The dill and vinegar in the recipe add a little brightness to the soup and helps to cut the starchiness of the lentils. It’s so, so good.

Now, about the lentil…

I could rattle on and on about the lentil, but the lentils website is very informative about the varieties, nutrition and cooking of the lentil. It’s a good read with lots of information.