This Shakshuka Starter Kit from freezer section of Trader Joes was surprising easy and delicious. The tomato and pepper sauce comes frozen and I was able to easily remove the packaging and reheat it on low in the pan. I set aside the sauce on a dish when it was hot and used the same pan to fry up two eggs in oil. I kept the lid on the pan until the whites were cooked and the insides were still runny, then added the eggs over the sauce and garnished with some chopped parsley, ground pepper and a side of toast.
For a semi-frozen meal, I was pretty impressed with the flavor and it took very little effort. It made a big portion too. You could easily share the sauce between two people and fry up four eggs. While I normally try to make recipes from scratch, especially for the blog, semi-homemade meals are a huge help when meal planning. Please let me know if you enjoy this post and I will post some more meal hacks.
This massaman beef and potato curry was really easy to make and will save you time and money on delivery when you are craving Thai food. I had to omit or substitute a few ingredients since we are trying to limit our trips to the grocery store during lockdown. Despite that, I was really happy with the flavors of the curry sauce even though I was missing tamarind paste. Instead, I substituted one tsp of fresh lime zest and squeezed a small amount of fresh lime juice over the dish before serving. I also didn’t have peanuts in my pantry so I just omitted it altogether.
Finally, the beef at the grocery store was slim pickings so I went with precut stir fry beef, which I found tough but tasty. In the future, when all this craziness dies down, I would like to try this recipe with stew meat or boneless short ribs that will be better cooked on low for a long time on the stove or in the instant pot. Since I used my instant pot for jasmine rice, I opted for the stove for the curry. The used Maesri Thai Massaman Curry from Amazon and would definitely repurchase.
To make this recipe more paleo friendly, you could serve this over spaghetti squash or cauliflower rice. Also, palmini noodles would turn this into a delicious paleo curry noodle dish.
I love avocado toast and I love everything bagels so Everything Bagel Avocado Toast is to me the best of both worlds. It’s an easy vegan breakfast that still feels luxurious and tastes delicious. Before discovering this spice blend, I used to sprinkle my toast with ground cumin, sea salt and lemon juice. I recommend you still add a pinch of sea salt and a squeeze of lemon juice to make your avocado taste extra delicious. The acid cuts through the fat and the salt is a necessary flavor enhancer.
If you love salmon like I do, then you will love these salmon dill cucumber bites. I added lemon, dill, and dijon mustard to enhance the flavor of the fish. I used canned salmon since I’m buying and experimenting with pantry staples during this epidemic, but when all this craziness dies down I would love to use fresh salmon instead.
I use canned tuna all the time for my tuna salad recipe, but this was my first time working with canned salmon. Even though it said it was boneless, I did see some bones, that I did my best to pick out. I really love lemon and dill with fish so I might see how with tastes with tuna next time.
These are my favorite chili recipes that can also be frozen and defrosted for an easy dinner. You can also serve chili over rice, eggs, quinoa, nachos, baked potatoes or even spaghetti squash. Feel free to make your chili paleo or vegan, and you can skip or include beans. The Slow Cooker Cincinnati Chili is a personal favorite of mine and my husband and I usually put it over rice, although traditionally it’s put over pasta.
Hummus with vegetables is a healthy and easy snack you can make with canned chickpeas. I boiled my canned chickpeas with a little baking soda, to make it easy to peel the chickpea skins and get extra creamy hummus. America’s Test Kitchen recommends 1.5 tsp of baking soda per can. Although I’ve made hummus before, I was particularly happy with how creamy it turned out this time. So I will be repeating this technique.
This classic recipe would also make a great base if you wanted to add other flavors. Roasted red peppers would be delicious, so would some jalapeno, cilantro, and avocado for a spicy dip. Let me know in the comments your favorite hummus flavors!
