Archive for the ‘Veggie Recipes’ Category

Spaghetti Squash Shakshuka

Originally From Kitchen Confidante


  • 1 cooked spaghetti squash
  • 1 large onion diced small
  • 6+ cloves minced garlic
  • 28 oz. can tomatoes ( pour off all but a couple tablespoons of the liquid)
  • 1 tsp cumin
  • 1 tbsp. smoked paprika
  • Red pepper flakes to taste
  • ¼ cup feta cheese crumbled
  • Cilantro to taste ( ½ cup)
  • 4-5 eggs


  1. In pan, sauté the onions in a little olive oil until translucent
  2. Add garlic and cooked spaghetti squash, cook for another 3-5 minutes to dry out the squash, until there is no more visible liquid pooled in the pan when you press the squash with the back of your spatula
  3. Add the tomatoes and 1-2 tbsp. of the tomato liquid, breaking up the tomatoes into smaller chunks, then add the cumin, paprika, red pepper flakes, ½ the cilantro, and the feta. Cook stirring occasionally for 5 minutes, the liquid should be at a low simmer. Add salt to taste, but you won’t need much with the feta.
  4. Use a spoon to make little wells in the mixture, crack the eggs into these wells. Cover pan and simmer for another 5-10 minutes (basically poaching the eggs in the veggies, cook until they are set in the whites, but the yolks are still a little runny, if you press the top of the egg with your finger where the yolk is, they should still feel squishy)

Sprinkle with the other ½ of the cilantro, I also used some pecorino romano or you could use little more feta. Serve with  flatbread or tortillas to mop up sauce.



Lentil Tikka Masala


2 tablespoons oil
1 large onion, finely chopped
2 garlic cloves, minced
1 2-inch piece fresh ginger, peeled and grated
1 tablespoon Garam Masala
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons sweet paprika
1 teaspoon turmeric
1/4 teaspoon cayenne pepper
1 quart tomatoes
1 can full-fat coconut milk
1 cup red lentils, rinsed and picked over
2 cups spinach, roughly chopped
1 teaspoon fine grain salt
Fresh chopped cilantro for garnish


  1. Saute onion until translucent
  2. Add garlic, ginger, and spices, and saute for another minute
  3. Add tomatoes, and coconut milk, and simmer while covered 5 minutes
  4. Remove from heat, and puree, then return to heat
  5. Add lentils, cover, and simmer 20 minutes, until lentils are tender
  6. Add spinach, cook until wilted, then serve, with chopped cilantro to garnish

My Ideal Tomato Soup


  • 3 1/2 lbs tomatoes, peeled and seeded
  • 1 1/2 tbsp dark brown sugar
  • 3 cloves garlic wrapped in foil
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 carrots peeled and chopped
  • 2 onions chopped
  • 1 tbsp tomato paste
  • 1 3/4 cups chicken stock
  • 1/2 cup heavy cream
  • 2 tbsp sherry
  • salt and pepper to taste
  • juliened basil for garnish/finishing


  1. preheat oven to 450°F and line rimmed baking sheet with foil and wrap garlic cloves in foil.
  2. Spread Tomatoes in single layer on foil, sprinkle with brown sugar, and bake until tomatoes begin to color, about 30 minutes. Allow  tomatoes to cool slightly, and remove from baking sheet to  a bowl, and remove roasted garlic from peel.
  3. In a heavy bottomed pot, melt butter and olive oil, bringing up to heat. Add onions and carrots, saute until soft, about 10 minutes.
  4. Add tomatoes, tomato paste, and garlic to pot, stir and mix together.
  5. Add Chicken stock, and let simmer 20 minutes. Remove from heat, and use stick blender to puree smooth.
  6. Stir in heavy cream and sherry, and add salt and pepper to taste. Add a pinch of smoked paprika if desired. Serve with basil garnish.


Pickled Green Beans (aka Dilly Beans)

  • 2 pounds green beans, trimmed to fit your jars
  • 2 1/2 cups apple cider vinegar (5%)
  • 2 1/2 cups water
  • 2 tablespoons pickling or fine sea salt
  • 4 teaspoons dill seed
  • 2 teaspoons black peppercorns
  • 1 teaspoon red chili flake
  • 4 cloves garlic


  1. Prepare a boiling water bath canner and 4 pint jars. Place 4 lids in a small pot of water and bring to a bare simmer.
  2. Wash and trim your beans so that they fit in your jar and leave about an inch of headspace. If you have particularly long beans, your best bet is to cut them in half, although by doing so, you do lose the visual appeal of having all the beans standing at attending.
  3. Combine vinegar, water, and salt in a medium saucepan and bring to a boil.
  4. Divide the dill seed, peppercorns, red chili flake, and garlic cloves evenly between the four jars.
  5. Pack the beans into the jars over the spices.
  6. Pour the boiling brine over the beans, leaving 1/2 inch headspace.
  7. Gently tap the jars on the counter to loosen any trapped air bubbles. For stubborn air pockets, use a chopstick to wiggle them free.
  8. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
  9. When time is up, remove jars from canner and place them on a folded kitchen towel to cool.
  10. Once jars are cool enough to handle, remove rings and test seals.
  11. Sealed jars can be stored on the pantry shelf for up to one year. Any unsealed jars should be refrigerated and eaten promptly.