Review: Chickpea Shakshuka – The Minimalist Baker


Chickpea Shakshuka – The Minimalist Baker 

fullsizerender-2

Shakshuka or Shakshouka is a Middle Eastern dish typical cooked with pouched eggs.  The word simply means “mixture” and is typically cooked with tomatoes, spices like cumin and coriander, chilies, and onions, but ingredients vary from country to country.  It is often served for breakfast, but is popular any time of the day and especially in winter.


Chickpeas

fullsizerender

Cooked, dried chickpeas – Try cooking your own beans in place of canned beans.  It is cheaper and greatly reduces your sodium intake.  If you are riding the Instant Pot wave or you use a pressure cooker you can make these without soaking! WHAT, yes… NO SOAKING!!! Soaking is the part I always forget and used to keep me from using dried beans.  Don’t fear the Instant Pot or pressure cooker, it will quickly become your friend.

The first time you cook your beans without soaking you may feel like your can actually feel your momma staring you down, but it will be OK.  Don’t believe me? Ask the L.A. Times in this great article “Don’t soak your dried beans!  Now even the cook kids agree” by
Russ Parsons The California Cook!


Homemade yogurt

fullsizerender-3

I made my Shakshuka a liiitttlle hot and had to top it with yogurt because, well…basically I’m a wimp when it comes to hot foods!  If you too need to cool it down try making your own yogurt. It is very easy and only takes a little “active” time.  I follow Martha Stewarts guide.  You can make yogurt with some yogurt and milk or with yogurt starter and milk.  Personally I find a little individual size yogurt pot works well as a starter and my yogurt is more consistent, the only down side is the yogurt bacteria won’t hold up to use my homemade yogurt as the starter for a second batch.

A friend of mine laughed at my yogurt maker and thermometer and said “All you need is an oven and your finger.  When the milk boils pull it off, when you can put your finger in it for a few seconds comfortably add your yogurt- done!!”.  She is right, as you get more comfortable with making yogurt you will find your own way and be able to do it without thinking about it.


The Review: 

 

Time: 30 minutes

Ease: Easy!  Even if you cook your own beans and make your own yogurt, this is an easy dish to make.

Review:  I can’t take credit for finding this amazing vegan dish, my daughter found it and is a major fan of Dana and John of The Minimalist Baker.  Thanks for this recipe!!

My husband and are neither vegans nor vegetarians, but I guess we are reducetarians, we are eating much less meat and far more whole food, plant based foods.  No matter what your food choices, this is a nice dish to add to your home cookbook and would make a great “Meatless Monday”.   It is protein packed and a good source of fiber with iron, B-6, magnesium, potassium, A and C thrown in!

This is easily a dish you can throw together after work or make ahead and take for lunch and you can customize the spices to your own taste.  I used tomatoes with jalapeños in mine which is great for my husband, but was a bit too hot for me, hence the yogurt.  Even too hot, I really enjoyed the flavors of this dish.  This will be a repeat dish!  Nice job Dana and John!

Tips:

  • Try making your own beans and yogurt, as mentioned above
  • Browning tomato paste – I like to brown my tomato paste before adding my wet ingredients, I find it adds a nice rich flavor and only takes a few minutes longer. Learn more at Today.
  • Try adding the eggs: Once your dish is complete carefully crack eggs into your oven safe pan on top of your tomatoes and chickpeas, season with a little salt and pepper and pop into the oven for about 7 minutes or until the eggs are just set, don’t overcook.

Lisa received her Health Coach Certification from the Dr. Sears Wellness Institute, founded by world-renowned physician and author, Dr. William Sears. The Institute is a leader in science-based health and wellness education that focuses on the four pillars of health; Lifestyle, Exercise, Attitude and Nutrition (L.E.A.N.). A certification by the Dr. Sears Wellness Institute is obtained only after completing the extensive course work and meeting all requirements. Once certified, a Health Coach possesses the knowledge, tools and resources to make a positive difference in the health of others.

The information in this blog is educational and not meant to diagnose, treat, or mitigate symptoms.

I offer individual coaching sessions and online health coach sessions through Zoom, if you are not local, as well as group sessions, workshops, and special events. I would love to help you on your journey towards health and wellness. Contact me for more information.


All photos are by me, Lisa Wright Burbach –  Feel free to share, but please give credit to the source.  Thank you.


Sign up for Yielding Action Health Coaching’s Monthly Newsletter

Review: Chicken & Veg Stir Fry with Udon Noodles – Anne Burrell

stirfry

Chicken and Vegetable Stir-Fry with udon noodles – Anne Burrell

Recently my husband was out of town for a couple of weeks and I might have binge watched America’s Worst Cooks on the Food Network, ya now…maybe.  OK, I did!  I had never seen the show and enjoyed it, the mentors do a great job teaching basics like knife skills, definitions, and styles of cooking.  I have been holding my knife wrong and now when I stick my finger out on the the blade I can visualize Anne Burrell running down to paint my finger with red marker and I pull it back in.    I am a pretty decent cook and comfortable in the kitchen, but I was reminded that most of the difficulty in the kitchen is in our minds.  So, i encourage you to hop in there and be adventurous.  It just seems scary, but once you step out and try you will be surprised and delighted.

One of the recipes Anne Burrell made was a simple stir-fry.  I gave it a try this week and think you will find it an easy and yummy meal to fix any night of the week.

Time: 30 minutes

Ease: Easy

Review:  This dish was made to be a substitute for Carry-out and I think it did a nice job.  It was quick and easy to prepare, full of flavor, and had that Take-away/Carry-out feel.  I realized a little too late that I had forgotten to buy edamame, but it still had a nice blend of textures and flavor.  I think this is a dish you will be able to play with and make your own.  Some of you will want a spicier dish, try adding chopped Jalapeños  as a garnish to complement the one in the dish.

Tips:  Mise en Place – A French term meaning “putting in place”.  You know all those little bowls with the prepped ingredients that you see on the cooking shows? That is a Mise en Place.  This is a huge time saver and sometimes a dish saver!  When you are cooking and a lot of things are going on you will be glad you already have your items prepped and ready to go.

  • Read your recipe
  • Prepare each recipe item and place in a small bowl or dish
  • Before you begin cooking, double check and make sure you have every ingredient that was listed prepared and ready to go in your dish
  • Keep the prepared items close by; at your stove, a nearby counter etc.  This way you save time by having it at hand.
  • Now start cooking.  As you get to each step just grab the right bowl and add it in.

Enjoy!


Lisa received her Health Coach Certification from the Dr. Sears Wellness Institute, founded by world-renowned physician and author, Dr. William Sears. The Institute is a leader in science-based health and wellness education that focuses on the four pillars of health; Lifestyle, Exercise, Attitude and Nutrition (L.E.A.N.). A certification by the Dr. Sears Wellness Institute is obtained only after completing the extensive course work and meeting all requirements. Once certified, a Health Coach possesses the knowledge, tools and resources to make a positive difference in the health of others.

The information in this blog is educational and not meant to diagnose, treat, or mitigate symptoms.

I offer individual coaching sessions and virtual health coach sessions through Zoom, if you are not local, as well as group sessions, workshops, and special events. I would love to help you on your journey towards health and wellness. Contact me for more information.


All photos are by me, Lisa Wright Burbach –  Feel free to share, but please give credit to the source.  Thank you.

Review: Portobello Mushroom Tacos with Salsa Verde – Forks Over Knives

forks-tacos-copy

tomatillo-salsa-copy

poblano-copy

Portobello Mushroom tacos with Salsa Verde – Forks over Knives

My husband and I are on the journey of eating a more whole food, plant based diet and I have to say we are enjoying it!  There were doubts in the beginning, but we made gradual changes, which I highly recommend.  Most people are not ready to jump in all at once into a big change, but gradual changes can often help us stay the course. Try starting with Meatless Mondays!

I am finding that it is easier to eat healthy foods than to find healthy foods.  The stores are filled with items with suspect ingredients, restaurants have sparse healthy choices at best and it can even be hard to find recipes that are easy and “normal”.  Many of the recipes I have found are pretty exotic, but with a shift in our culture towards eating more fruits, vegetables, whole grains, and legumes I expect the options to improve.  Today’s recipe review is a winner and even my meat loving man really enjoyed it!


Respecting Copyright laws, I don’t publish full exact recipes unless I can find an online link or have permission from the source, so I have provided the pieces of information for you to pull the recipe together.

  • Grilled Portobello mushrooms
  • Corn tortillas
  • Salsa Verde – The recipe can be fond in the Forks Over Knives Cookbook.  I have provided a link to a similar salsa below.
  • Top with lettuce, red onion or anything you see fit to use.  We also used radishes and mix of shredded cabbage with red onion, cilantro and lime juice. It provided a nice zing and texture.

Tomatillo Salsa – Food and Wine.  This recipe is similar to the one by Forks Over Knives.  Try adding lime zest and using green onions in place of onion.  Have fun with this recipes and play with the ingredients.

Time: 1 Hour marinade/ 10-15 minutes

Ease: Easy-moderate – This is really an easy recipe, but if you are unfamiliar with portobello mushrooms or tomatillos it could feel challenging.  Just relax, follow the directions, and enjoy.

Review:  As much as we are trying to reduce our meat consumption, my men folk aren’t quite on board for extreme reductions.  This week my husband and son were going to be away from home and I planned this awesome dish for myself, but then the hubs came home.  I gently informed him that I wasn’t changing the plan and he would like it.  He loved it!  The mushrooms made this feel like a more hearty dish and once we added all the other yummy stuff – don’t forget the salsa!!, the tacos felt like we had stepped into a restaurant for dinner.  Did I mention the salsa?  It is a must, it really rounds out the dish.  The recipe calls for the salsa, lettuce and red onion to top the tacos, but we found adding the cabbage and radishes gave this dish more texture and flavor.  I highly recommend this dish, it is delicious, easy, healthy, and WHPB (whole food, plant based). Be adventurous and let your meat eaters try it.

Tips: It is important to have good tools in your kitchen and two handy tools are a zester and good juicer.  My juicer (known as a fruiter in our home) was my grandmothers and the difference is significant.  Older tools like graters and juicers used thicker metal and real metal.  I find my older tools at estate sales.

Forks Over Knives offers a cooking class that I would love to take and you may want to consider.  I’d like to take it to be able to help others be more confident using grains, legumes, veggies, etc. and empower people to make health their habit, even in the kitchen.  (I am not being paid or endorsed by Forks Over Knives, I just liked the recipe)

Enjoy


Lisa received her Health Coach Certification from the Dr. Sears Wellness Institute, founded by world-renowned physician and author, Dr. William Sears. The Institute is a leader in science-based health and wellness education that focuses on the four pillars of health; Lifestyle, Exercise, Attitude and Nutrition (L.E.A.N.). A certification by the Dr. Sears Wellness Institute is obtained only after completing the extensive course work and meeting all requirements. Once certified, a Health Coach possesses the knowledge, tools and resources to make a positive difference in the health of others.

The information in this blog is educational and not meant to diagnose, treat, or mitigate symptoms.

I offer individual coaching sessions and virtual health coach sessions through Zoom, if you are not local, as well as group sessions, workshops, and special events. I would love to help you on your journey towards health and wellness. Contact me for more information.


All photos are by me, Lisa Wright Burbach –  Feel free to share, but please give credit to the source.  Thank you.

Reviews from the Food Network, Rachel Ray, The French Laundry, & Olive Garden

blini

This week has been a good week for me to remember to practice what I preach.  I have taken the time this week to set the table, add special touches, invite friends over and try to make each meal a special even, if it was simple.  I don’t always succeed, but there is so much joy in the trying!  I hope you will continue or start to give it a try.

We really enjoyed this week’ meals and had enough leftover to have friends over to help us finish them off.  My friend it calls it the microwave buffet!  Everyone picked what they wanted and then we sat around and laughed and talked for hours.  That is what it is all about!

One note about meals this week: BUY A SCALE  I used my scale repeatedly this week, it helps be more precise as well as making it easier to use recipes from other countries.  Buy a good scale that can go between ounces and grams, you won’t regret it.

This week’s Reviews:

The Food Network: Roasted Stuffed Pork Loin with Sweet Potato Puree and Molasses gastrique

The French Laundry: Yukon Gold Potato Blini;  Food from Finland: Chanterelle soup

Rachel Ray: Sesame-Lime Shrimp Salad served with Cheese Pie

Olive Garden: Campellini Pomodoro w/a Twist

Cooking Light: Black Bean and Cheese Enchiladas with Ranchero Sauce

The Process: For a full explanation visit this page

1. Sit down, relax and plan 4-5 meals (or pick some meals from here, that’s what this is here for.  I’ll pick so you don’t have to)

2. Make a grocery list and stick to it!!!! This saves time and money

3. Do the shopping-aim for one trip (My British friends will need to make several trips)

4. Bring Back Dinner and enjoy.  Remember that there is such an opportunity to build friendships and family when gathered around a meal.  Even if you mess it all up.  So, just relax, experiment, and have fun.  Don’t forget to include your friends.

The Meals:

The Food Network: Roasted Stuffed Pork Loin with Sweet Potato Puree and Molasses gastrique

pork and sweet potato

Time: 2 Hours 20 Minutes (less if you butterfly the loin instead)

Ease: Intermediate

Review: Sometimes it is worth it to put a little extra effort into the meal.  Aside from the  amount of time this recipe takes it looks a little daunting to the average home cook, but once you get in there it was really pretty easy and the results, lets just say WOW!  We served this for company one night and couldn’t say enough about how wonderful they thought it was.  If you want to impress someone this is the dish!

Tips/Adjustments: This recipe, as written, yields 20 portions so I halved the recipe an it worked well to serve 4 with leftovers.  I also chose to butterfly the pork loin and stuff it down the middle and tie with cooking twine, then seared the meat before cooking in the oven for about 30 minutes (until internal temp is 145).

The French Laundry: Yukon Gold Potato Blini & Food from Finland: Chanterelle soupblini

Time: 1 Hour

Ease: Simple (surprisingly) to Moderate

Review:  Whaaaatt???  A Thomas Keller recipe that is easy? It can’t be so you say.  It is, it is!  The Yukon Gold Potato Blini’s were incredible easy to make and even easier to eat.  We topped them with crème fraîche and smoked salmon. oh wow, they were so good.  I feel like I will make this often.  The hardest part was being patient while I waited for the potatoes to become tender.

The soup: The Chanterelle Soup is also very easy and may possibly be my new favorite soup. Note: 50ml of onions is about 1/4 cup and Changerelles can be hard to find and expensive.  I found a mushroom packet with a mixture of 4 different types of mushrooms and added cremini to total 400 grams.

Rachel Ray: Sesame-Lime Shrimp Salad served with Cheese Pie

shrimp salad

Time: 30 Minutes

Ease: Simple

Review: I’ll be honest, I don’t like watching Rachel Ray.  There I said it.  It is something about the presentation and speed of things on the show that I don’t care for, but I do enjoy the food.  The Sesame-Lime Shrimp Salad was awesome and easy.  It felt like a nice light dish, one that would be great to pull back out in the summertime.

My husband asked for cheese pie, a dish his mother made when he was growing up.  I agreed to do it if we had something a little lighter on the side.  Everyone was happy.

Cheese Pie – not a quiche

cheese pie

My husband’s Cheese Pie:

4 oz shredded Muenster, 4 oz shredded cheddar, 1 beaten egg, 3/4 cup flour, 1/8 tsp pepper, 1/2 tsp salt, 1 cup milk, 1/8 tsp Italian seasoning, 1/4 tsp Lowery’s Seasoned Peppers, 1/2 cup chopped salami pepperoni, or other sausage, 1/2 tsp oregano

Cook sausage if necessary.  Mix all ingredients together Pour into well greae 9-inch pie pan.  Bake at 425 degrees for 30 minutes.  Sprinkle with Parmesan cheese and bake 2 minutes more.

There is no review, this recipe just is.  As I’ve said before, my husband loves cheese.  I mean we are talking Wallace and Gromit level love of cheese.  Combine a love of cheese with a fellas love of his mother and well there is nothing left to do but make it for him!

Olive Garden: Campellini Pomodoro w/a Twist

twists pomodoro 2

Time:  10-15 minutes

Ease: Simple

Review: Olive Garden’s Campellini Pomodoro is delicious in the restaurant, but is just as delicious at home.  It takes 15 minutes tops and looks elegant, tastes great, and can’t be any more simple.  Add a glass a wine, turn the lights down low and enjoy!

So what’s with the twist you ask?  Simple, I traded Campellini pasta for twists, ok I know that was kinda cheesy.  You can use any pasta that your heart desires with this recipe.

Cooking Light: Black Bean and Cheese Enchiladas with Ranchero Sauce

enchilada black bean

Time:  1 Hour and 10 Minutes

Ease: Simple

Review: Cooking Light’s Black Bean and Cheese Enchilada with Ranchero sauce was easy to make.  The flavors were nice and you can adjust the heat per your family’s tastes.  I used dried chipotle peppers instead of ancho and it added that nice smoky flavor.  To compensate for the loss in heat I added red pepper flakes.  Even though this dish is simple it has layers of flavor and would be a great dish to take to a covered dish or serve to company.

Venison Stir Fry

My son made a yummy stir fry this week using venison.  He did a great job and I just want to give a shout out to him!  Awesome job!  Thanks for a great dinner.

venison stir fry 2

It was a great week filled with delicious smells and flavors and friends and family.  It just doesn’t get much better.