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Roasted Garlic and Roma Tomato Sauce + an Easy Shakshuka Recipe

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This post is brought to you by Ball® Fresh Preserving Products by Newell Brands

Ahhhhh, tomato season… You’re finally here! When I was a little girl, tacos were not tacos if they weren’t topped with diced tomatoes, a sandwich simply could not be a true sandwich without a slice of tomato inside and don’t even get me started on burgers. You either love them or hate them but, I’m firmly in the LOVE those beautiful tomatoes camp. I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come to learn how to make this fabulous sauce for your family. I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come learn how to make this fabulous sauce for your family.

How to Know if Your Recipe is Safe for Preserving

You know what excites me about this sauce? I know exactly what has been added to it because I made it myself. I’ve cut sugar out of my diet and I’ve been blown away about how much sugar is added to most commercially prepared tomato sauces. It really gives me peace of mind when I make things from scratch using tested recipes from Ball® Canning.  When you use official recipes from Ball® you know that they have the highest standards for food safety and if followed to the “T”,  you will have a great end product. You can find all kinds of recipes on their website plus, they have several books that cover the ins & outs of preserving available on their site, Amazon, and other book retailers.  When it comes to things like preserving, you don’t want to take chances with recipes that have not been tested and approved. They can make your family terribly sick. Stay safe, and stick with the leaders in the preserving industry, Ball® Fresh Preserving.

Sauce Making Day

To me, canning is a social activity. When we would can as kids the whole family would gather in the kitchen with the music turned up and we would spend the entire day canning batch after batch of peaches, pears, elderberry jam & crabapple jelly. Sometimes, my Mom’s friends would come over and spend the day working the fruit and enjoying some girl talk.

I knew that when I was going to make this sauce, I wanted to invite a friend over so that we could work together and enjoy some idle chit-chat. That’s the real secret ingredient to anything preserved. Not only are you preserving the food but, you are also preserving precious memories!

Funny enough, my friend’s name is also Heather and together we make quite the crew. Heather and I grabbed our supplies and prepared to start, “Sauce Day!” Here is what you will need to have a successful sauce day yourself.

  • A nice clean kitchen – this is a must when canning. Because of the nature of preserving and the fact that the food will be stored unrefrigerated for up to a year, you must have a good clean working space sat you don’t risk introducing unwanted bacteria into your sauce.
  • Ball® canning jars – This recipe calls for quart jars and I opted for my new favorite quart sized Sharing Jars. 
  • Water Bath Canner – This sauce uses the type of canning method called water bath canning. Therefore you will need some type of water bath to process your jars of sauce.  If you have a gas stove top or an electric stove stop that has the electric coils, you will be able to use a large pot with a rack and a lid to process your jars of sauce. 
  • Important: If you have a glass top electric range, 
        • First check with the manufacture of the stove.

i.      If it’s safe for home canning then,

        1. Ensure that your canner has a completely flat bottom that comes in contact with the heating element.
        2. Ensure that the canner does not exceed the burner by more than one inch around.
        3. https://www.youtube.com/watch?v=KFUyaBFrcYU

ii.      If not, then you will need to use the Electric Water Bath Canner.

  • Clean towels – This is a must when canning. You will be using towels to set your processed jars on and for wiping the rims of your jars. Not to mention keeping your hands tidy during the prep process. Have a good supply of clean cotton and terry cloth kitchen towels on hand for sauce day.
  • Canning tools – These are the must-have tools when canning,
  • Jar Funnel: Place in mouth of the jar to fill without spilling I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come learn how to make this fabulous sauce for your family.
  • Jar Lifter: Safely lift jars out of hot water with the green gripping end
  • Bubble Remover & Headspace Tool: Slide into the side of filled jar to release air bubbles and measure headspace I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come learn how to make this fabulous sauce for your family.
  • Roasting supplies – for this recipe we will be roasting our garlic and tomatoes before we get started so, there are a few items that you will need for that,
    • baking sheets
    • parchment paper
    • aluminum foil

Roasted Garlic & Roma Tomato Sauce Recipe 

I was recently introduced to a simple Roasted Garlic and Roma tomato sauce recipe from Ball® Fresh Preserving that I have been dying to try. I knew it was going to be a GREAT base for my favorite Israeli Shakshuka dish and boy was I right. Come learn how to make this fabulous sauce for your family.

Roasted Garlic & Roma Tomato Sauce Recipe

Ball® Fresh Preserving
Roasting tomatoes and garlic brings out a sweet smokiness, adding a deep, rich flavor dynamic to your sauce.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 40 minutes
Total Time 1 hour 40 minutes
Cuisine Italian
Servings 3 32 oz. Jars

Ingredients
  

  • 10 lbs roma tomatoes rinsed
  • 3 small whole heads of garlic
  • 2 med onions diced small (about 1 cup)
  • 1 tsp olive oil
  • 1 tbsp fresh oregano minced
  • 2 tbsp fresh basil minced
  • 1 tsp salt
  • 1/2 tsp coarsely ground black pepper
  • Ball® Citric Acid or bottled lemon juice

Instructions
 

  • Roast tomatoes, in batches, on a grill or under a broiler until skins begin to wrinkle and blacken slightly, turning to roast on all sides. Repeat with remaining tomatoes. Place finished tomatoes in a large bowl.
  • Cover bowl of tomatoes tightly with plastic wrap. Let tomatoes steam and cool until they are easy to handle. 
  • Remove peel and core tomatoes. Slice each one in half and remove seeds; dice into 1-inch chunks. Place diced tomatoes, and any collected juices, into a large saucepan.
  • Slice top portion off the heads of garlic, revealing the cloves below, drizzle 1 teaspoon olive oil over cloves in each head. 
  • Wrap garlic tightly in aluminum foil and place top side down on the grill with tomatoes; grill until soft, about 30 minutes. Or, roast in a 350° oven for 60 minutes.
  • Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
  • Remove roasted garlic by squeezing the softened heads of garlic allowing the cloves to pop out. Combine garlic, onions, herbs, salt, and pepper with tomatoes. Cook over medium heat until heated through, stirring occasionally.
  • Add ½ teaspoon citric acid or 2 tablespoons lemon juice to a hot jar; ladle hot sauce into a hot jar 
  • leaving a ½ inch headspace. 
  • Remove air bubbles. 
  • Wipe jar rim. 
  • Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
  • Process jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Keyword homemade tomato sauce, Preserving tomato sauce

How to Use your AAAMAZING Sauce

Now, here’s the fun part… Cooking with your fantastic sauce. First off, I should have doubled the recipe on sauce day. The recipe makes approximately 3 quarts of sauce. Mine really only made 2 quarts and a pint.  After I sent one quart home with my friend, I only had 1 quart and 1 pint to use. Note to self,  always make 2-3 batches when making this great sauce.

Also, this is a GREAT gift for the holidays, housewarming, new baby… The list goes on and on. I LOVE the new Ball® Sharing Jars, they are so elegant and designed perfectly for adding a ribbon or gift tag right at the top, I adore them!

This sauce would be fantastic on its own just over some pasta but, I thought it would be perfect for Shakshuka! 

Shakshuka is a wonderful recipe that I was introduced to while traveling in Israel.  It is a very common dish there served any time of day. It’s a scrumptious tomato sauce filled with all kinds of earthy spices, herbs, onions & peppers. You top it off with some eggs and then serve right out of the pan with flatbread or a good crusty loaf of bread.  This is the Shakshuka that we ate in Jaffa, Israel and the fun outdoor restaurant where we enjoyed this dish.   

With the Roasted Garlic and Roma Tomato Sauce as our starting point, it already has the tomatoes, onions, garlic & herbs, all we need to add is the all-important spices & some peppers.   

Shakshuka

Heather T
This simple Israeli dish served with bread will soon become a favorite in your home. It's easy to prepare for any time of the day and packs all kinds of amazing flavor!
Print Recipe Pin Recipe
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes
Course Main Course
Cuisine Middle Eastern
Servings 4 servings

Ingredients
  

  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 tbsp tomato paste
  • 1 cup diced sweet peppers
  • salt & pepper
  • 5 eggs

Instructions
 

  • In a medium to large oven safe sauté pan over medium-high heat, add your olive oil & spices. 
  • Let your spices bloom for about 30 seconds then add your diced peppers, let the peppers cook down for a few minutes until nice and soft.
  • Add the tomato paste and cook for another minute. 
  • Add the roasted garlic and roma tomato sauce and stir to combine. Let this mixture come to a nice simmer.
  • Add 5-6 eggs and cover with a lid until the eggs are set to your desired taste. 
  • Traditionally they are pretty soft, but it's up to you. Serve with a nice loaf of bread or pita.
Keyword eggs, shakshuka

 

Honey Cinnamon Pears with Ginger Cream Recipe

21 · · 2 Comments

Peanut butter and jelly, mac and cheese, grilled cheese and tomato soup… The food world is filled with classic pairs. Foods that work so harmoniously together that they become synonymous with each other. Within this world, there are a few hidden gems that people tend to miss if they aren’t out there looking for it. One of those pairings is ginger with pears, it’s delightful! This month’s fresh preserving recipe is honey cinnamon pears with a lovely ginger cream.  Come follow along as I preserve some pears and then make this late summer early fall dessert that will for sure tickle the taste buds.

+ This post is brought to you by Ball® Fresh Preserving Products by Newell Brands +

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

I have fallen in love with learning all about preserving fresh produce at the peak of their freshness. Even more, I love having it to savor for months to come. One of my favorites is the mixed berry jam that I added to some homemade ice cream last month… divine! 

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

This month I’m preserving pears using a recipe from the Ball® Brand that is light and sweet capitalizing on honey and apple juice instead of sugar. This creates a  lighter syrup that I really like. The addition of cinnamon is perfect as well. 

Tips For Preparing Your Workspace and Tools For Canning

The first steps to preserving anything is to get your space and your tools ready. Here are a few tips to get you started.

  • Start with a clean and sanitized kitchen free from clutter. It goes really without saying a clean kitchen is one that produces the best outcomes. Obviously for health reasons but, also it just feels better to work in a clean, uncluttered space.
  • Have your Ball® jars and lids clean and ready by running them through your dishwasher before you’re ready to start the preserving process. I ALWAYS forget to do this first and it always pushes back my canning timeline. So, do as I say, not as I do. PLAN AHEAD!
  • Make sure you have the proper lids ready. When it comes to canning, you can use your lid rings many times but, the lid itself is a one-time use item. The lids need to be new so that it can make the best seal to keep out all of those nasty bugs. Make sure that you have purchased new lids before you start your canning project. 
  • Other tools to have on hand;
    • clean cotton dish towels – these are handy to wipe rims and to set cooling jars on
    • headspace tool – this multifunction tool helps to make sure you have proper headspace which is really important and it helps to release any bubbles in your jar.
    • secure-grip jar lifter – this tool is a must! When using a hot water bath, you don’t want to risk any possible injuries by using improper tools. 
    • Water bath canner – you’ll need to have a large water bath canner in order to finish off the canning process and allowing the jars to seal when canning most fruit. Some fruits, vegetables, and meats will need a pressure canner because they require a higher temperature to be preserved properly. Make sure to use the proper stove top when canning! If you have a glass top stove, not to worry. You can get an electric water bath canner from Ball®. If you have a gas stove or a traditional coil electric stove, you can use a traditional water bath canner. 

Preparing Pears for Preserving

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

For this recipe, it does not call for you to peel your pears. YAY for skipping that step! However, you need to wash your pears and then cut them into quarters removing the seeds. Then you’ll need to put them into a bowl of water with some Ball® Fruit Fresh or some lemon juice. This will keep your pears from turning brown.

 Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

Now it’s time to create your preserving liquid. As a kid, my Mom would can pears and peaches in a sugary syrup that as a kid was heavenly. Now that I’m an adult, it’s a little too sugary for me. That’s why I LOVE this recipe that uses honey & apple juice instead… Here’s the recipe.

Honey Cinnamon Pears Recipe

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry
Print

Honey Cinnamon Pears

Yield 6 pints

Preserve crisp fall pears with a delectable light honey syrup that highlights the pear flavor. Delicious over oatmeal, ice cream, in winter salads, topped with Ginger Cream or eaten right from the jar. 

Ingredients

Preserve crisp fall pears with a delectable light honey syrup that highlights the pear flavor. Delicious over oatmeal, ice cream, in winter salads, topped with Ginger Cream or eaten right from the jar.

  • 6  lbs. mixed green and red pears, unpeeled, quartered and cored
  • 3 cups water
  • 2 cups unsweetened apple juice
  • 1 Tbsp. lemon juice
  • 1 c. honey
  • 6 cinnamon sticks
  • Fruit Fresh or 3 Tbsp. lemon juice

Instructions

  1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Make sure you have finished running the lids through the dishwasher and have them ready to go.
  1. Combine Fruit Fresh (make sure to prepare Fruit Fresh according to the directions on the label) or lemon juice in a bowl with enough water to cover pear quarters; let soak until syrup is simmering.

  1. Combine water, apple juice, lemon juice and honey in a 4 qt. saucepan set over medium heat. Bring to a simmer.

  1. Add pears to honey syrup and stir gently until heated through.     

5.  Place one cinnamon stick into a hot jar; pack hot pears in jar leaving a ½ inch headspace. Ladle hot syrup over pears, leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on the jar and apply the band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

6.   Process jars 20 minutes, adjusting for altitude. Turn off heat, remove the lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for the seal, they should not flex when the center is pressed.

Ginger Cream Recipe

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

Print

Ginger Cream

This ginger cream is a basic whipped cream with a few ingredients to add flavor and texture. It’s delightful with the honey cinnamon pears.

Ingredients

  •   1 cup chilled whipping cream
  •   1/2 teaspoon vanilla extract
  •   1 tablespoon ginger paste
  •   3 tablespoons powdered sugar
  •   gingersnap cookies for garnish

Instructions

  1. Add cream to a chilled bowl with ginger paste and vanilla extract.
  2. Whip until soft peaks form. 
  3. Add powdered sugar,  and whip until soft peaks form again.
  4. Serve with honey cinnamon pears and garnish with gingersnap cookies.

Come learn how to make these Honey Cinnamon Pears with Ginger Cream Recipe with @ballcanning & WhipperBerry

Add some bite-sized pears to a jar layer with crushed gingersnaps and top with the ginger cream.

Disclosure +  I am a paid partner for Newell Brands, makers of Ball® Fresh Preserving Products. However, all thoughts and opinions expressed are entirely my own.

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Let’s Say Oui to ME Time • Oui by Yoplait

4 · · 2 Comments

As much as I adore my kiddos, there are times when I need a special ME treat! Do you ever feel that way? This post is brought to you by the amazing folks at Yoplait, because they know that sometimes, we need to say Oui (French for YES) to ME time!

Disclaimer + This post is sponsored by Yoplait. However, all thoughts, ideas and opinions are my very own.

Silly Guy WhipperBerry-100 My kiddos are cute, they’re crazy, goofy and silly. Sometimes they’re grumpy and quite frankly they turn into pills at times. This little guy is a ball of energy, when that energy is directed towards good, he brings such light into our home. BUT… If that energy is a negative energy man-oh-man, his energy can turn negative rather quickly. It’s like it’s his super power. Jekyll & Hyde ring any bells? Toss him into a home with three teenage sister and it can turn into a powder keg for sure.

Thoming-Family-190

crazy-girls

It’s true magic when we are all together and having fun just being together, but… When the wind is blowing from the east or someone’s foot touches someone else’s personal space, WATCH OUT! Think super collider!

We had one of those super collider days a few weeks ago, right before school started again. Actually, I believe it was the last Friday before school started the following Monday. We were all on each other’s last nerve. We had just returned home from a two week long road trip and we decided at the last minute to paint a couple of the girl’s rooms in our new house. Brilliant! Not our best move…

That afternoon, I just couldn’t take it anymore. I needed a break. I needed some ME time. I needed a treat. I didn’t know what. I didn’t want something full of sugar, but I still wanted it to feel decadent. I wanted it to be special.

The closest store to our home is Walmart and I decided to head there. I really don’t know why I chose Walmart, other than it was the closest place that was easy to escape to and I could wander the aisles aimlessly until I found that special something that could get me out of this bad attitude. Mom needed a timeout!

I wandered to the bakery, nothing looked tempting. I hit the candy aisle, again nothing hit the mark. Freezer section, nothing. I wanted something cool & creamy, not too sweet, something that tasted real.

I rounded the corner into the dairy section at Walmart and it hit me… I knew exactly what I wanted to help wash away the frustrations of the day, Oui by Yoplait.

Take a little bit of ME time with Yoplait Oui yogurt and WhipperBerry

I saw this new yogurt and before I even registered what it was, I knew that was what was going to hit the spot. It was so cute and you know how much I LOVE great branding. It was creamy French style yogurt in a little glass jar. I had found my ME moment with Oui by Yoplait without even trying!  It was like this beautiful yogurt was created just for ME!

Take a little bit of ME time with Yoplait Oui yogurt and WhipperBerry

Of course, I immediately grabbed some of my favorite flavors; lemon, black cherry, vanilla & strawberry and headed home to enjoy my new found treat.

Take a little bit of ME time with Yoplait Oui yogurt

You may find it a little weird but, my children have been trained after 7 years of blogging, if Mom comes in the house with something and she says that, “it’s for the blog,” they WILL NOT touch it. In 7 years of blogging, I have never taken advantage of that… Until now!  You guys, this yogurt is so good! Yoplait has hit it out of the park with this one. It’s thick, creamy and not too sweet and boy, I’m not going to share!

Take a little bit of ME time with Yoplait Oui yogurt and WhipperBerry

It’s made the traditional French way with simple, straight forward ingredients. The vanilla flavored Oui by Yoplait is made with; milk, cane sugar, yogurt cultures (L. bulgaricus and S. thermophilus) and vanilla extract. That’s it!

Their cows that produce the whole milk are feed a Non-GMO diet. The fruit is REAL, nothing is artificial. The French believe the measure of good food is the pleasure and joy it brings to life. That is exactly what I needed at that moment. Something cool, creamy & subtly sweet to bring back the joy that I needed to go back home to be with my family, with the right attitude in tow.

Take a little bit of ME time with Yoplait Oui yogurt and WhipperBerry

Will I start to share? Nope, as far as I’m concerned… These little pots belong to me. They are extra special and for those times when I need something extra special to bring that joy back into my day. Yoplait knew exactly what you and I needed to make our days extra special!

Tips & Tricks to Finding Great Cookware + Bonus Shakshuka Recipe

17 · · Leave a Comment

shakshuka-recipe-video-from-whipperberry-15

Over the years, cooking has become quite a passion for me and I’ve become a bit of an accidental expert on cookware in the process. Nothing feels better than working on creating a meal for your family and then having them melt after taking their first bite. I have so many memories of my Mom in the kitchen working on creating all kinds of tasty combinations for the family. She is a fearless cook and I’ve inherited her spunky way of cooking. No recipe is too daunting & no ingredient is too hard to find (thanks to the internet.) Frankly, most of the time we fly without wires and make up the recipe as we go. We love to experiment and play around with tasty ingredients and come up with something new and exciting.

The thing is, a cook is only as good as their cookware! Over the years, I have found some great tips for finding great cookware. Nothing is going to turn out right when using pots and pans that aren’t truly meant to stand up to the rigors of the kitchen. I remember my first set of cookware and how light it was. I could barely stir anything without holding on for dear life, in fear that the pot was going to go flying off the stove. I would constantly burn dishes because my cookware was about at sturdy as a foil pan. It didn’t conduct heat well and all around it was horrible. After doing some research and going through all kinds of trial and error, I have found the key to finding a good pot, pan, skillet or bakeware. When it comes to cookware here are a few things I try to keep in mind.

  • Don’t be stingy! You don’t need to buy the most expensive pot or pan but, you do get what you pay for. Cookware is an investment. You want these items to last for years and not have to replace them time after time.
  • A good piece of cookware is going to have a nice heavy feel in your hand. You want something that has a nice solid base that is made out of a metal that conducts heat well. Copper is one of the best.
  • Don’t fall for fads. There is a reason that the classics are so good.
  • What is the clean-up like? Are you going to have to spend all kinds of time hand washing your cookware or, can you stick it in the dishwasher? Not all cookware is created equal in this category.
  • If your budget is small, go for a couple of the basics that can get you by as you add to your collection. Here are a few that I would suggest.
  • Once you have those few items, then I would invest in,
  • Good bakeware in the kitchen is essential as well. Again, make sure they have a nice heavy feel to them. You don’t want something flimsy standing in the way of great baking. You can start small here as well. Here are a couple of my suggestions. Once you have those you can build up your collection.

The key to finding Great Cookware

I have used many of the cookware & bakeware items that I’ve listed and I LOVE them!! Like truly, madly, deeply love them.  They come from a fabulous company called Anolon. Anolon makes some of the best cookware for the home and social chef. Whether you’re an experienced home cook or just getting started, these pots and pans are a true gem in your kitchen. They have that nice heavy feel to them, you can tell that with their solid base they are going to cook evenly. I especially love their Anolon Nouvelle Copper line. All of the pots and pans have copper layered in the base of the pans which promotes fabulous cooking. Remember, copper is one of the best metals to cook with.

They are hosting a great sweepstakes! Go check out their Facebook page to enter the Holiday Hosting Sweepstakes!

You can also find all kinds of great info, recipes, and deals on their Facebook, Twitter, Instagram, Pinterest, Youtube & Tumblr.

One of my favorite pots is their Anolon Nouvelle Copper 3.5-QUART COVERED STRAINING SAUCEPAN…

shakshuka-recipe-video-from-whipperberry-6

It’s perfect for all kinds of sauces, small batch soups and it’s lovely to use when needing to drain your pot. Look at that fabulous lid and the handy pour spout. This is truly one of my go-to pots!

Another favorite is my Anolon Advanced Bakeware 12-CUP COVERED MUFFIN PAN…

shakshuka-recipe-video-from-whipperberry-4

It’s nice and heavy to promote even baking and it has silicone handles that provide great grip when removing your item from the oven or carrying your muffins or cupcakes to an event. It even has a nice cover for when you are traveling and it tucks nicely under your pan for storage at your event. No more lost lids!

shakshuka-recipe-video-from-whipperberry-5

Another all-time favorite that I’ve used in my kitchen a bunch is the Anolon Nouvelle Copper 3-QUART COVERED SAUTE PAN WITH HELPER HANDLE. I make all kinds of stuff in this favorite go-to. I know that I can be fearless with any of these pots and pans because they are going to give me the best results. Here is my Sauce Pan in action as I make Shakshuka, a lovely Israeli egg dish perfect for breakfast, lunch or dinner.

Shakshuka Recipe from Heather Thoming on Vimeo.

shakshuka-recipe-video-from-whipperberry-12

This Anolon Nouvelle Copper Nonstick 3-Quart Covered Saute is great for the stove top or in the oven, so it’s perfect for a dish like Shakshuka. It’s truly non-stick but can give a good sear thanks to their premium nonstick technology. You can even use metal utensils on the non-stick surface and not destroy the pan. It’s also oven safe up to 500˚.

So, take my advice. Invest in a good set of both cookware and bakeware and your time in the kitchen will be so much more enjoyable. No more frustration because you don’t have the right tools for the job. You might even discover a passion for the kitchen that you never thought you would have!

Shakshuka
 
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This simple Israeli dish served with bread will soon become a favorite in your home. It's easy to prepare for any time of the day and packs all kinds of amazing flavor!
Author:
Recipe type: Main Dish
Cuisine: Middle Eastern
Serves: 3-4 servings
Ingredients
  • 2-3 teaspoons olive oil
  • ½ of a large white or yellow onion
  • 1 cup of diced sweet peppers
  • salt & pepper
  • 2 tablespoons cumin
  • ½ teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 large can of plum tomatoes whole, diced or crushed
  • 5 eggs
  • feta cheese
Instructions
  1. In a medium to large oven safe sauté pan over medium-high heat, add your olive oil and let it heat until it starts to shimmer.
  2. Add your diced onion & peppers and let cook for 2-3 minutes stirring occasionally.
  3. Turn down the heat to medium. Add the cumin, red pepper flakes, salt, pepper & tomato paste. Cook for another 4-5 minutes stirring occasionally.
  4. Add the tomatoes. If they are whole tomatoes crush them with the back of your spoon or with a potato masher. Let simmer for 8-10 minutes. Again, stirring occasionally.
  5. Remove pan from the heat and add 5-6 eggs. Place in a 375˚ oven for 7-10 minutes or until the eggs are set to your desired taste. Traditionally they are pretty soft, but it's up to you.
  6. Top with feta and serve with a nice loaf of bread or pita.

This is a sponsored conversation written by me on behalf of Anolon. The opinions and text are all mine.