Half Baked Harvest Super Simple : More Than 125 Recipes for Instant, Overnight, Meal-prepped, and Easy Comfort Foods (9780525577089) by Gerard Tieghan

Author:Gerard, Tieghan
Language: eng
Format: epub
Publisher: Random House Digital
Published: 2019-10-28T16:00:00+00:00

In a blender or food processor, combine the peanut butter, soy sauce, curry paste, rice vinegar, sesame oil, and 2 tablespoons of water. Pulse until combined and creamy, about 1 minute. Add water to thin as needed. Store the sauce refrigerated in an airtight container for up to 1 week.

SPICY POTATO SHAKSHUKA

SERVES: 4

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

I love a good breakfast for dinner. In fact, my mom and I have been known to enjoy a stack of pancakes together at the oddest of hours. That said, I love a savory egg dish just as much, and this shakshuka recipe is a staple at any time of day, whether it’s early morning or late at night. Shakshuka, an Israeli dish of eggs simmered in tomato sauce, is commonly made with chile peppers, onions, and spices. Of course, being the carb lover that I am, I’ve always felt the traditional dish was missing something…so I added potatoes. I find the potatoes really round out the dish, while still keeping it light enough for Sunday brunch but hearty enough for Monday night dinner. If you’re craving more greens in your shakshuka, try adding a handful of baby spinach or kale to the tomato sauce.

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