I would have never thought of doing a tuna casserole with a potato chip crust. That seems like it would be either brilliant or awful with no in-between.
Why thank you!Hot damn that looks nice! And shakshouka, huh? You've got good taste.
Why thank you!
I discovered Shakshuka at a restaurant about a year ago (I had heard of it plenty, but never experienced it). It was AMAZING. After that, I looked up some recipes and I've made it a few times since. So yummy.
This is the recipe I mostly use. Tweaked it a bit last night. I never use the mushrooms. Used shallots instead of onion. Used Anaheim peppers instead of bell peppers. Put a few dashes of Maggi Seasoning. Quite good!
I also don't put eggs directly into the stuff itself. Wife can't eat eggs. So I make eggs separate for me. Then use JUST Egg Substitute for her. Then we just add them separately to our own dishes.
Link to recipe for anyone curious:
That is AWESOME.I learned of shakshouka when my family dragged me along on a trip to Israel last December and it was available for breakfast at every hotel and restaurant. I bought a large bottle of a seasoning blend made for the stuff from a shop in Tel Aviv and it's been part of my normal meal rotation ever since. So easy to make, too, I love it.
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I haven't got a clue what I'm going to do when this runs out since it's not like I can pop down to the local bodega and get more, you know? At least for now, it makes for some truly marvelous shakshouka.
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First attempt at a baked mac and cheese using soy products (I'm lactose intolerant). Seasoned it with some basil, oregano, and thyme, and mixed plenty of cayenne into the crust for a light kick. Came out pretty nicely, and I've got enough for 4-5 full meals. First piece unfortunately fell apart completely as I tried to scoop it out of the dish, but it tasted nice all the same.
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