Spinach and Feta Shakshuka

Spinach and Feta Shakshuka

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.

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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Wor Wonton Soup

Wor Wonton Soup

Wor Wonton Soup

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Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

You’ll want to skip the takeout when you can make flavour-packed Wor Wonton Soup at home. It’s incredibly easy and quick once all the components are ready. I prefer to make homemade wontons and pork for this recipe because both are just so much better than store-bought in my opinion. I’ve included links for both, so I encourage you to be adventurous and try both. For this soup, I’ve chosen to use broccoli and carrots for my vegetables, however, feel free to sub in baby bok choy, water chestnuts, snow peas or baby corn to suit your liking.

Prepped pork wontons, pork char sui, shrimp and vegetables ready for Wor Wonton Soup.

The biggest trick to Wor Wonton Soup is the timing. I’ve dabbled with several different timing arrangements and found that the vegetables will cook in the same time it takes the wontons to cook. Therefore, adding them to the simmering broth at the same time is essential. Overcooking either is undesirable, to say the least. The same can be said for the shrimp and pork too. The shrimp will cook in no more than 2 minutes and the pork only needs to be warmed as it’s already cooked. So be sure to stick around the pot, the whole process takes only 4-5 minutes, so it’s not the time to do even the quickest of choirs.

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.

I’ve included links for the Pork Char Siu and Pork Wontons. The extra pork can be tightly wrapped in a sealable bag and frozen for up to two months. The wontons can also be frozen in a single layer and then placed in a sealable container for up to a month. Extra wontons are easily cooked in a little broth, deep-fried or pan-fried. Trust me, they will not go to waste!! This is a wonderful soup that eats like a meal and it’s easier than you might think. Enjoy!

Pork Char Siu

Crispy Wontons

Wor Wonton Soup served in a shallow black bowl on a bamboo mat with a broken fortune cookie in the background.
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Wor Wonton Soup

Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 4 cups chicken broth
  • 4 cups low sodium chicken broth
  • 1 tbsp soy sauce
  • 1 1/2-2 cups large bite-size broccoli pieces
  • 1 large carrot, thinly sliced on a diagonal
  • 16 each pork wontons see note
  • 12 large shrimp, deveined and tail removed
  • 6 ounces Chinese BBQ pork (Pork Char Siu), thinly sliced see note
  • 2 tbsp green onion, thinly sliced on a diagonal
  • as needed sesame oil

Instructions

  • In a large pot heat broth and soy sauce to a gentle simmer. Add broccoli, carrots and pork wontons and maintain a simmer. Cook for 4-5 minutes until wontons are cooked and vegetables are just tender. Add shrimp and sliced pork when about 2 minutes of cooking time remains.
  • Divide soup into shallow bowls and garnish with green onions and a drizzle of sesame oil.

Notes

-The prep time noted does not include the time to make the wontons or pork char siu if making either from scratch.
-You can use store-bought wontons and pork char siu, however homemade is so much better and I've included a link to both in the post above.

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Beef and Black Bean Quesadillas

Beef and Black Bean Quesadillas

Beef and Black Bean Quesadillas

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Beef and Black Bean Quesadillas are on regular rotation in my house. They’re not only quick and easy but tasty, family-approved and customizable. I like to use cheddar cheese and load mine up with fresh cilantro. But Monterey jack, spicy Mexican blend, or mozzarella cheese are also great options. Go ahead and be adventurous with the toppings too. Sour cream and salsa are always family favourites but also try diced avocado, taco sauce, pickled jalapeños, green onion…and the list goes on. But that’s what makes it fun and perfect for the whole family.

There’s a huge variety of tortillas available too. I like the flour and corn blend while my husband prefers plain flour. These are the basic options, you may want to try a multigrain, garden vegetable or sun-dried tomato tortilla. Again, there are lots of options to please everyone.

Sauteed beef, onions and green peppers in a cast iron skillet in preparation for Beef and Black Bean Quesadillas.
Beef and Black Bean Quesadillas ready to be folded in a skillet.

The black beans extend the ground beef, making these budget-friendly too. You can easily cut back on the ground beef further and sub in a few more black beans. I like just enough to give a little texture, fibre and added nutrition. I use drained and rinsed canned black beans out of convenience but you can certainly cook your own dried beans, which will reduce the cost further. Beef and Black Bean Quesadillas are a great weeknight meal for the whole family no matter how you stack them up. You’ll want them on regular rotation, enjoy!

Beef and Black Bean Quesadillas cut and stacked three high on a wooden plate, garnished with cilantro and lime.

Beef and Black Bean Quesadillas cut and stacked three high on a wooden plate, garnished with cilantro and lime.
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Beef and Black Bean Quesadillas

Prep Time 35 minutes
Cook Time 20 minutes
Servings 4 people

Ingredients

  • 1 tbsp canola oil plus more for tortillas
  • 1 pound lean ground beef
  • 1/2 cup diced green pepper
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1 cup water
  • 4 tbsp taco seasoning or 35g pkg
  • 1/4-1/2 tsp red pepper flakes
  • 3/4 cup canned black beans, drained & rinsed
  • 1/2 cup corn niblets
  • 4 10" tortillas
  • 2 cups grated cheddar cheese about 8 ounces
  • as needed chopped fresh cilantro optional
  • as needed salsa optional
  • as needed sour cream optional

Instructions

  • Heat oil in a medium skillet, add beef and cook until just starting to brown, breaking up larger pieces as it cooks. Drain or dab out any excess fat.
  • Add green pepper, onion and garlic. Continue to cook for 2-3 minutes until vegetables start to soften and beef is fully browned and cooked through.
  • Stir in water, taco season, and red pepper flakes. Cook over medium until liquid has evaporated, about 8 minutes.
  • Stir in black beans and corn and heat until warm. Adjust salt to taste.
  • Heat a large skillet over medium heat and drizzle in 1/2 tsp of oil. Add one tortilla and sprinkle the entire tortilla with 1/2 cup of grated cheddar cheese (about 2 ounces). Spread approximately 1 cup of beef mixture evenly over half of the cheese-covered tortilla.
  • Allow to cook until the bottom of the tortilla is golden and the cheese is melted. Fold the tortilla in half and press gently to hold it together. Remove to a cutting board and cut into 3 wedges. Repeat with remaining tortillas and serve immediately with your favourite garnishes like sour cream and salsa.

Notes

-

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Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

Red Pepper Spaghetti with Scallops

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A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

Red Pepper Spaghetti with Scallops is a wonderful homemade dinner ready in about 40 minutes when using jarred roasted red peppers. Roasted red peppers are widely available at most grocery stores and they make wonderful sauces and dips. For this recipe, the roasted red peppers are pureed with onion, garlic, herbs, and cream for a luscious sauce that hugs the spaghetti nicely and makes an easy yet delicious dinner.

Dry spaghetti, onion, garlic and salt arranged around a black pot in preparation for Red Pepper Spaghetti with Scallops.

It’s not always easy being creative in the kitchen and coming up with a wide range of meal options for you and your family, especially if you have picker eaters. Red Pepper Spaghetti with Scallops has a blended sauce that is smooth, creamy and mild in taste, making it appealing to many.  Not a fan of scallops? Try the recipe with shrimp, cooked chicken chunks or just an extra sprinkle of Parmesan cheese. Other kinds of pasta like linguine or fettuccine will work well too, so use up what you have. The creamy sauce can be made up to two days in advance and warmed gently on the stove before adding the scallops. But I find little need to make it ahead of time when it comes together quickly as it is. But if you are all about the meal prep, I would suggest making a double batch of sauce and freezing half for use later. You just can’t beat meals made from scratch and this is a great dinner to have on rotation.  Enjoy!

Red Pepper sauce in a stainless steel sauce pan ready for cooked spaghetti for Red Pepper Spaghetti with Scallops.
A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.

A shallow bowl filled with Red Pepper Spaghetti with Scallops and pieces of crusty bread.
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Red Pepper Spaghetti with Scallops

Total Time 40 minutes
Servings 4 people

Ingredients

  • 1 tbsp olive oil
  • 1/2 small onion, diced
  • 2 cloves garlic, minced
  • 1/3 cup white wine
  • 1/2 cup vegetable or chicken broth
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp cayenne pepper
  • 1/4 tsp salt
  • 1/4 tsp paprika
  • 1/2 cup heavy cream
  • 1 340ml jar roasted red peppers, drained about 8 ounces
  • 12 ounces spaghetti
  • 12 ounces bay scallops, patted dry
  • 1/2 cup freshly grated Parmesan cheese plus more for serving
  • as needed chopped fresh basil

Instructions

  • Heat a large pot of well-salted water to a simmer. Add spaghetti and cook according to package directions, about 8-9 minutes. Drain well, reserving 1/2 cup of pasta water.
  • Meanwhile, heat olive oil in a large skillet. Add onion and garlic and sauté until soft but not browned, about 3-4 minutes.
  • Add the white wine and reduce for 2 minutes. Stir in broth, herbs and spices and continue to cook until the liquid has evaporated.
  • Pour mixture into a blender along with roasted red peppers. Puree until smooth, about 30 seconds.
  • Pour the sauce back into the pan and whisk in cream. Heat to a simmer and reduce for 1-2 minutes. Add the scallops and cook for about 3 minutes (depending on size) stirring occasionally. Remove from heat and adjust salt to taste. Add the cooked spaghetti and Parmesan cheese tossing to coat in sauce, adding a splash of pasta water if needed.
  • Divide among serving dishes and garnish with additional Parmesan cheese and fresh basil.

Notes

-

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Leftover Turkey  Dinner Strata

Leftover Turkey Dinner Strata

Leftover Turkey Dinner Strata

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A piece of baked Leftover Turkey Dinner Strata served with gravy and cranberry sauce.

It’s time to re-think your turkey dinner leftovers and pass over the usual soup and pasta recipes for this spectacular Leftover Turkey Dinner Strata. It doesn’t just gobble up your leftover turkey, but also dressing, gravy and cranberry sauce. It’s quick and easy to put together because everything is already cooked. So a little chopping and assembly are all you need to do. Like most Stratas, this one can be made up to a day ahead and baked at your convenience the next day. It makes a great brunch, lunch or dinner dish, and it makes a 9×13 pan to feed your hungry family and guests. This Strata gets a huge thumbs up for practicality and tastiness.

Bread, turkey and dressing tossing together in a large bowl in preparation for Leftover Turkey Dinner Strata.
Leftover Turkey Dinner Strata assembled and ready to bake in a white casserole dish.

Chunks of bread, cubed turkey, and herby dressing get speckled with cranberry sauce and soaked in an eggy bath for a great twist on leftovers. I like to serve it with leftover gravy and additional cranberry sauce on the side. It’s a great casserole to feed a crowd and rewarms nicely in the microwave the next day, however, it is recommended to eat within two days of baking. So go ahead and cook that big ol’ bird and cook up a litre of cranberry sauce because this yummy Strata has your back and won’t let your money or efforts go to waste.

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Leftover Turkey Dinner Strata

Course Main Course
Keyword bread, casserole, Christmas leftovers, dairy, eggs, leftover turkey, leftovers, make ahead, poultry casserole, poultry recipe, strata, turkey, turkey casserole
Cook Time 1 hour
Servings 8 people

Ingredients

  • 1 medium white onion, diced
  • 1 tbsp oil
  • 12 ounces crustless white country style/sourdough bread, cubed
  • 3 cups leftover dressing/stuffing, crumbled
  • 3 cups leftover turkey, large dice
  • 8 ounces Gruyere cheese, grated, divided about 2 cups lightly packed
  • 3 cups 2% milk
  • 12 large eggs
  • 1 tsp dried parsley
  • 1 tsp poultry seasoning
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp onion powder
  • 1/4 tsp celery salt
  • 1 cup leftover cranberry sauce

Instructions

  • Add oil to a medium skillet and heat to medium. Add diced onion and cook, stirring often until soft 5-7 minutes. Set aside.
  • In a large bowl toss together bread, dressing, turkey, cooked onions and half of the Gruyere cheese.
  • In a medium bowl whisk together milk, egg, and seasonings.
  • Lightly grease a 9"x13" casserole dish. Spread evenly with half of the bread mixture. Dot with half of the cranberry sauce. Repeat with remaining bread mixture and cranberry.
  • Pour egg mixture evenly over bread, whisking occasionally as you go to distribute seasoning. Sprinkle with remaining Gruyere cheese.
  • Cover and refrigerate for at least 4 hours but preferably overnight.
  • Preheat oven to 350°F and bake uncovered on middle rack for about an hour until Strata is puffed and golden. Remove from oven and allow to rest uncovered for 15-20 minutes before cutting into 12 pieces (3x4). Serve with leftover gravy and additional cranberry sauce.

Notes

-The Strata will last for up to 2 days in the fridge and rewarms nicely on medium power in the microwave.
-The dressing I used would be considered a traditional dressing.
-Want to make this recipe but don't have quite enough leftovers?  Half the recipe and bake in an 8x8 casserole dish.

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