Friday, April 28, 2023

Words & Brush Weekender: Easy listening music and chat, Friday 28th April 2023, Free Choice - all genres of music welcome

 Easy listening music and chat, Friday 28th April 2023, Free Choice - all genres of music welcome!


Enjoy some good music here on Words & Brush, it's your free choice so please post any of your favorite music of all genres! 



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Tuesday, April 25, 2023

Words & Brush Recipe Corner: SHAKSHUKA

 

SHAKSHUKA

https://downshiftology.com/recipes/shakshuka/

Shakshuka is an easy, healthy breakfast (or any time of day) recipe in Israel and other parts of the Middle East and North Africa. It’s a simple combination of simmering tomatoes, onions, garlic, spices and gently poached eggs. It’s nourishing, filling and one recipe I guarantee you’ll make time and again.


SHAKSHUKA

The first time I had shakshuka was years ago on a trip to Egypt with my mom. I remember instantly loving the meal and the simple yet bold flavors and spices. So when I recently visited Israel, where shakshuka is almost a national dish, it was the meal I was most eager to dive into, once again.

I spent two weeks traveling throughout Israel (on the most glorious trip) and was able to enjoy shakshuka many times over. To be honest, I considered it “research” so that I could bring you an authentic, Tel Aviv-inspired rendition.

PREP TIME: 10 mins
COOK TIME: 20 mins
TOTAL TIME: 30 mins
SERVINGS: 6 servings
AUTHOR: Lisa Bryan

Ingredients
  • 2 tablespoons olive oil
  • 1 medium oniondiced
  • 1 red bell pepperseeded and diced
  • 4 garlic clovesfinely chopped
  • 2 teaspoon paprika
  • 1 teaspoon cumin
  • ¼ teaspoon chili powder
  • 1 28-ounce can whole peeled
  • tomatoes
  • 6 large eggs
  • salt and pepperto taste
  • 1 small bunch fresh cilantrochopped
  • 1 small bunch fresh parsleychopped


Directions 
  • Heat olive oil in a large sautΓ© pan on medium heat. Add the chopped bell pepper and onion and cook for 5 minutes or until the onion becomes translucent.
  • Add garlic and spices and cook an additional minute.
    • Pour the can of tomatoes and juice into the pan and break down the tomatoes using a large spoon. Season with salt and pepper and bring the sauce to a simmer.
      • Use your large spoon to make small wells in the sauce and crack the eggs into each well. Cover the pan and cook for 5-8 minutes, or until the eggs are done to your liking.
      • Garnish with chopped cilantro and parsley.


For more directions watch the video




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