Meatball Shakshuka

 

Adapted from The Modern Proper

• Serves:  6

• Prep Time:  15 min | Cook Time:  50 min
• 
  

Ingredients

Meatballs

• 1 pound 80/20 ground beef
• 2 teaspoons smoked paprika
• 2 teaspoons cumin
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 1 teaspoon kosher salt
• 2 garlic cloves, minced
• ⅓ cup minced cilantro, plus more for serving
• 2 large eggs
• 1 cup bread crumbs

Shakshuka Sauce

• 2 tablespoons extra-virgin olive oil
• 1 bell pepper, thinly sliced
• 1 medium yellow onion, thinly sliced
• 2 teaspoons cumin
• 2 teaspoons smoked paprika
• ½ teaspoon kosher salt
• ¼ teaspoon cayenne pepper, optional
• ½ teaspoon freshly cracked black pepper
• 2 teaspoons sugar
• 1 (28 ounce) can chopped tomatoes
• 2 ounces feta, crumbled
• Warmed pita bread or rolls, for serving

Make the meatballs. In a large bowl, combine the beef, paprika, cumin, cayenne, if using, salt, pepper garlic, cilantro, eggs and bread crumbs. Mix well, then with wet hands, form meatballs (about 2 tablespoons each) and place them on a sheet pan.

Heat 1 tablespoon of the oil in a large skillet, with a tight fitting lid or large Dutch oven over medium-high heat. Once the oil is glistening, working in batches, add the meatballs in a single layer. Cook, until the meatballs are browned on all sides, about 10-12 minutes total. Transfer the meatballs back to the sheet pan.

Make the sauce. Using the same skillet, reduce the heat to medium and heat the remaining 1 tablespoon olive oil until glistening. Add the peppers and onion, stirring occasionally, until softened, about 10 minutes. Stir in the cumin, smoked paprika, salt, cayenne, pepper, and sugar until combined, about 1 minute.

Add the tomatoes and their juices, crushing the tomatoes with your hands as you add them. Stir occasionally until beginning to simmer. Reduce the heat to medium low, cook, stirring often, until beginning to thicken, about 15 minutes.

Nestle the meatballs into the sauce and bring back to a simmer. Cover the pan, reduce the heat to low, and continue cooking until the meatballs reach an internal temperature of 165°F on an instant-read thermometer, about 15 more minutes.

Sprinkle the meatballs with crumbled feta and cilantro. Serve with bread alongside.

My Note: This was so tasty. The meatballs were tender, the sauce delicious. Leftovers also very good. MXF

Roasted Banana and Macadamia Pudding Cake

Food & Wine

SERVINGS: Makes one 9-by-13-inch cake

CAKE:
2 large, ripe bananas, unpeeled
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 cups sugar
2 large eggs, lightly beaten
1 1/2 cups buttermilk
1 teaspoon baking soda
3 tablespoons unsalted butter, melted
1/4 cup heavy cream
1 teaspoon finely grated orange zest
1 1/2 cups unsalted roasted macadamia nuts, coarsely chopped

HONEY CREAM:
1/4 cup plain whole-milk yogurt
1/4 cup honey
1/4 teaspoon finely grated lime zest
1/4 teaspoon finely grated orange zest
2 tablespoons Amarula Cream liqueur or Kahlua
2/3 cup heavy cream

ACTIVE: 30 MIN TOTAL TIME: 2 HRS 45 MIN 

Preheat the oven to 350°. Butter a 9-by-13-inch baking dish. Put the bananas on a rimmed baking sheet and bake for about 45 minutes, until dark and soft. Let the bananas cool, then open the peel and scoop the roasted banana pulp into a large bowl.

Meanwhile, in a medium bowl, whisk together the all-purpose flour, baking powder, cinnamon, ground cloves, freshly grated nutmeg and salt.

Using a handheld electric mixer, beat the roasted bananas with the sugar until a puree forms. Then beat in the eggs. In a small bowl, stir together the buttermilk and baking soda, then add to the banana mixture. At low speed, gradually beat in the flour mixture. Gently beat in the melted butter, heavy cream and finely grated orange zest. Fold in the macadamia nuts. Spread the batter in the prepared dish and bake for about 1 hour, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool to warm.

In a small bowl, whisk the yogurt with the honey, finely grated lime zest, finely grated orange zest and the liqueur. In a large bowl, beat the heavy cream until softly whipped. Gently fold in the honey-yogurt.

Cut the cake into squares and serve with dollops of the honey cream.

Make Ahead: The honey cream can be refrigerated overnight. Gently whip before serving.

Tunisian Sweet and Hot Pepper Tomato Relish

Cooking Light, 2006

Makes 12 servings
    3 large red bell peppers                                       
    1 3/4 cups chop,seed,peel tomatoes                             
    1/4 cup chop flat-leaf parsley                                 
    1 teaspoon lemon zest                                          
    2 tablespoons lemon juice                                      
    1 tablespoon evoo                                              
    1 tablespoon harissa or hot pepper sauce                       
    1 teaspoon sugar                                               
    1 teaspoon ground cumin                                        
    1/4 teaspoon salt                                              
    1/8 teaspoon pepper                                            
    2 cloves mince garlic                                          
    3 6-in pita bread split, cut to wedges                         

This zesty condiment can spark up a crudité platter and can be made up to three days in advance. Look for harissa, a North African paste made of chiles, garlic, and spices, in international markets. This relish can easily be doubled; however, you will probably have to roast the peppers in two batches.

Preheat broiler.

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and cut into 1/2-inch pieces; place in a large bowl.

Heat a medium, heavy skillet over high heat. Add tomato; cook 8 minutes or until thick, stirring constantly. Add tomato to bell pepper in bowl. Stir in parsley and next 9 ingredients (through garlic). Serve with pita wedges.

(serving size: about 3 tablespoons relish and 2 pita wedges)
CALORIES 73(20% from fat); FAT 1.6g (sat 0.2g,mono 0.9g,poly 0.3g); PROTEIN 2.2g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 133mg; FIBER 1.8g; IRON 0.8mg; CARBOHYDRATE 13.3g