GREEK MAC AND CHEESE
Ingredients
8 oz or 2 cups elbow pasta, 8 oz or 2 cups of sharp cheddar cheese graded, 1/2 cup of Greek yogurt, 1 cups of fresh spinach, salt en peper to the taste, 1/4 tsp of onion powder, 1/4 tsp of garlic powder and chili flakes in grander
Preparation
Cook the pasta according to the pakkage instructions. Place the spinach leaves in the bottom of the strainer, and poor the pasta over top and drain with the spinach. Save 1/2 a cup of the pasta water. Return the pasta en spinach to the pot. Add 1/4 of a cup of pasta water to the pot. Stir the cheese true the pasta until melted. Get the pot from the heat and stir in the Greek yogurt, union powder, garlic powder, peper, salt and the chilli flakes. If to thin stir in some more pasta water. Taste and add more spices if necessary, serve immediately.
SHAKSHOUKA
Ingredients
1/4 cup olive oil, 1 medium onion, chopped, 2 cups kale, chopped and tightly packed, 4 cloves of garlic, Salt + pepper, 1 teaspoon red pepper flakes, 1 teaspoon cumin, 1 tablespoon paprika, 1 28 oz can of whole peeled tomatoes, 4-6 eggs (depending on how many people you’re serving), 1/4 cup chèvre, 2 tablespoons parsley, chopped
Directions
Heat oil in a 12-inch cast iron skillet over medium heat. Add onion and red pepper flakes and sautee for 3 minutes. Add kale and sautee until soft. Add garlic, cumin, paprika, salt and pepper and cook for another minute or so, until garlic is tender. Pour the tomatoes and their juices into a bowl and crush them using your hands. Add the crushed tomatoes to the skillet with a splash of water. Reduce heat to medium and simmer for about 15 minutes, stirring occasionally. When the sauce has thickened, crack the eggs across the sauce’s surface. Cover the skillet and cook until yolks start to set, about 5 minutes. Sprinkle shakshuka with chevre and parsley and serve with crusty, toasted bread. Enjoy!
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