Weekend Brunching
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Watch Pam cook this meal from December 2019 in a live recording in the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub. (Find the video at Videos > Albums > Fall 2019.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. - Pam Smith, RDN
Texy Lentil Autumn Vegetable Soup
Yields: 4 Servings
Ingredients
2 teaspoons olive oil
1/2 small sweet onion, diced
1 small yellow or red pepper, seeded and diced
2 teaspoons P.S. Flavor!™ Moroccan Spice
3 finely minced cloves of garlic
1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast
1 cup ground roasted cremini mushrooms*
1 tablespoon red curry paste
1 tablespoon lower-sodium soy sauce
28-ounce can petite diced tomatoes in juice
1 tablespoon tomato paste
4 eggs
1/2 cup crumbled feta
Fresh cilantro sprigs, for garnish
Toasted baguette or multigrain loaf slices, optional
Method
Preheat the broiler to low heat.
To a large cast iron skillet on medium high heat, add olive oil and then the onions and peppers and sauté until slightly browned and caramelized, about 5-6 minutes.
Next, add in the garlic, Moroccan Spice, ground sirloin or turkey, and mushrooms, and cook until the meat is browned and cooked throughout.
Stir in the curry paste and soy sauce until combined. Pour in the tomatoes, stir, and bring to a boil. Stir in tomato paste to thicken, and adjust seasoning to taste, adding more Moroccan Spice as desired.
Crack 4 eggs right on top of the shakshuka, sprinkle eggs with Moroccan Spice, and place the pan under the broiler on low heat for 4 to 6 minutes or until the eggs are cooked.
Sprinkle with feta and sprigs of cilantro.
Serve alongside toasted baguette slices, if desired.
* Roasted cremini mushrooms: wash and dry 1 pound whole cremini mushrooms and toss in 1 tablespoon extra virgin olive oil and 1 teaspoon P.S. Flavor!™ Moroccan Spice. Place mushrooms on a sheet pan, stem up, and bake in a 400 degree oven for 25-30 minutes until all the water is removed from the pan and the mushrooms begin to brown slightly. Cool and then chop mushrooms in a food processor until the mixture resembles course ground beef.
Chai Spiced Baked Apples
Ingredients
4 medium sized apples, such as gala, fuji, or honey crisp
1/2 cup rolled oats
2 teaspoons honey
2 teaspoons P.S. Flavor!™ Mai Chai
2 tablespoons Craisins
3/4 cup unsweetened apple juice
Basil leaves, garnish
Apple stems, optional garnish
Honey and/or plain Greek yogurt mixed with a bit of Mai Chai, optional garnish
Method
Press the apple corer through the center of each apple. It makes a hole that is about 3/4 inch wide. The hole should go through the entire apple. Retain the stems for garnish.
Mix together oats, honey, 1 1/2 teaspoons Mai Chai, and Craisins.
Fill each of the apple holes with this mixture.
Place in microwave safe dish. Now pour 3/4 cup apple juice over apples.
Cover with microwave safe plastic wrap. Place in microwave oven and microwave on high for 10-12 minutes.
With oven mitts on, carefully remove from microwave. Let stand 2 to 3 minutes before serving.
Grocery List
MEAT 1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast
PRODUCE Small sweet or red onion
1 small yellow or red pepper
1 bulb garlic (need 3 cloves)
4 medium sized apples, such as gala, fuji, or honey crisp
8 ounce package cremini mushrooms
Fresh cilantro
Fresh basil
DAIRY 4 large eggs
Feta cheese
Plain Greek yogurt, optional
MISCELLANEOUS
Red curry paste
28-ounce can petite diced tomatoes
1 can tomato paste
Baguette or multigrain loaf
Rolled oats
Craisins
Unsweetened apple juice
Wine, if desired
CHECK YOUR PANTRY FOR Extra virgin olive oil
Lower-sodium soy sauce
Honey
P.S. FLAVOR!™ SPICES Moroccan Spice
Prep Sheet
EQUIPMENT Chef’s knife
Cooking spatula or spoon
Apple corer, or pairing knife
Measuring cups and spoons
Large cast iron skillet (or large oven proof skillet)
Small bowl
Wooden spoon
Microwave safe dish
Microwave safe plastic wrap
Oven mitts
PRE-PREPPED INGREDIENTS 1/2 small sweet onion, diced
1 small yellow or red pepper, seeded and diced
3 finely minced cloves of garlic
1 cup roasted cremini mushrooms*, ground
4 medium sized apples, cored (retain stems for garnish)
Toasted baguette or multigrain loaf slices, optional
INGREDIENTS TO HAVE READY 1 tablespoon P.S. Flavor!™ Moroccan Spice
2 teaspoons P.S. Flavor!™ Mai Chai
1 tablespoon extra virgin olive oil
1/2 pound of 90/10 ground grass-fed sirloin or ground turkey breast
1 tablespoon red curry paste
1 tablespoon lower-sodium soy sauce
28-ounce can petite diced tomatoes in juice
1 tablespoon tomato paste
4 eggs
1/2 cup crumbled feta
Fresh cilantro sprigs, for garnish
1/2 cup rolled oats
2 tablespoons Craisins
3/4 cup unsweetened apple juice
Wine of choice
Access a printer-friendly PDF of this recipe by clicking here. Visit the P.S. Flavor!™ Cooking Club on Facebook at facebook.com/groups/psflavorclub for cooking class videos, community, and more! Spice blends are available at the P.S. Flavor!™ shop at www.psflavor.com!