Yasmin's Shakshuka (eggs in tomato sauce)

Recipe: Shakshuka

Whenever our friend Yasmin comes to stay, she introduces us to another delicious meal from her homeland, which is Israel. This dish, she says, is a typical Israeli dish, served for lunch or dinner, or even for breakfast. I think it would make a spectacular entree for Sunday brunch. We ate it for dinner and loved it then. I had some the next morning for breakfast, and loved it then too. Yum.

It's very quick and easy to make. A dish of broiled asparagus would be wonderful with it, if you are serving it for lunch or dinner, and chunks of good bread are a must for getting the last drop of sauce.

Shakshuka (for two people)

• 3 tablespoons extra virgin olive oil
• 1/2 large onion, chopped
• 1 red bell pepper, seeded and chopped
• 6 cloves garlic, sliced thin
• 1 medium hot dried pepper, seeded and chopped or crumbled
• 3 or 4 medium fresh tomatoes, chopped
• 5 oz tomato paste
• 1 tsp cumin
• 2 tsps sweet paprika
• Salt and freshly ground black pepper
• A handful of cilantro, chopped
• Fresh basil, chopped if you have it
• 4 large eggs

In a large skillet, heat oil and fry garlic and onion over medium heat. Add bell pepper and hot pepper. Saute until softened. Add tomatoes and a little salt and mix well. Cover and cook over med-low heat for 20 minutes. 

Meanwhile, in a small bowl mix the tomato paste, a little water, the cumin, and the paprika. When the tomatoes are cooked, add this sauce to the skillet and stir well. Add salt and pepper to taste and the basil if using. When the mixture begins to bubble, carefully break each egg into it so it stays separate. Top with the chopped cilantro. 

Cover and cook over low heat for 10-15 minutes. Uncover and let sit for a few minutes before serving. 

Serve each person 2 eggs with sauce and chunks of good artisan bread. 

Yasmin hasn't yet taught me how to say buon appetito in Hebrew, so the Italian will have to suffice!

Marlys granola (or have a good morning!)

Recipe: Granola

My sister-in-law Marlys makes really good granola. She bakes a big recipe of it, twice the size of the recipe below, and then stores it in those plastic cereal containers that I think are so neat. Whenever I go to visit her and my brother Jim, I look forward to eating her granola in the morning with fresh fruit and milk. It's a great way to start the day!

Fortunately she was willing to share her recipe. Don't you love people who share? And then I read an article about granola in Sunset Magazine, and tweaked her recipe a bit so it bakes in about 35 minutes instead of 60-70 minutes. All the better for us! Even though I messed with her original recipe, I'm still calling it Marlys Granola, because she was my inspiration! I'm making some today so I can eat it for breakfast tomorrow. . .

Marlys Granola

• 3-1/2 cups old-fashioned rolled oats (not instant or quick-cooking)
• 1 cup raw seeds, like sesame, pumpkin, chia, flaxseed
• 1 cup raw nuts, like sliced almonds, pecan pieces, walnut pieces, pine nuts
• 1 teaspoon sea salt
• 3/4 teaspoon cinnamon and 1/4 teaspoon cardamom (or 1 teaspoon cinnamon and no cardamom)
• 1/2 cup extra-virgin olive oil (or canola oil). You could also use half-half coconut oil and olive oil for a coconut flavor.
• 1/2 cup maple syrup (or honey)
• 1 teaspoon vanilla extract
• 1 cup dried fruit, like raisins, dried cranberries, chopped dried cherries, chopped dried apricots, chopped dried apple slices . . I could go on!

Preheat the oven to 350 degrees and line a rimmed baking sheet with parchment paper.

In a large bowl, combine oats, seeds, nuts, salt, and spices.

In a small bowl, whisk together oil, maple syrup (or honey), and vanilla. Add oil mixture to oat mixture and stir to combine well. Spread mixture evenly in lined pan.

Bake granola, stirring every 10 minutes, until light brown and fragrant, 30 to 35 mintues. Let cool in the pan, then stir in the dried fruit. Don't add the dried fruit till it's cool, or the fruit will become hard and stick to your teeth!

Store airtight and no longer than 3 weeks. Like it would last that long!