Algerian Chakchoukha, Pesto Stackers, Roasted Cauliflower, Salmon Casserole

Algerian Chakchoukha
Note -- this Algerian stew is not a variation of Shakshuka --  the eggs-poached-on- diced-tomatoes dish -- which also comes from North Africa.   I suspect that the "shuka" or "choukha" element of both words means something like 'stewed' or 'simmered'.  You can make this with canned beans and tomatoes (the quick way), or cook up a bag of garbanzos and dice up a couple tomatoes for a fresher approach.  I used canned garbanzos and a couple handfuls of cherry tomatoes quartered.   This is a Blue Zones recipe except I used a red bell pepper rather than green.

2/3 cup Onion, diced
2 cloves Garlic, chopped
1 tsp Black Pepper
2/3 cup diced Carrot
1 stick Celery, chopped
1 can (3/4 cup) low/no sodium added Garbanzos, drained & rinsed
1 can (3/4 cup low/no sodium diced Tomatoes
1/2 large Bell Pepper (any color), diced
2 Tbsp Tomato Paste
1/2 tsp Cumin
1/2 tsp Caraway seed
2 slices of Bread, toasted and cubed/crumbled
2 cups Water

Start by sauting the onion in a splash of EVOO until it starts to go translucent.  Add everything else except half of the water, the bread and the beans.  Cover and simmer for  few minutes.  Last, add the bread and beans, and continue cooking until the bread cooks down to and the beans are heated through.  

Depending on the bread you use, you may need to add more water.  I used a total of 3 cups to get a stew-like consistency.  Serve with rice or lentils.

As written, the dish is tasty but bland.  I strongly suggest taking the spice level up a few notches unless you like bland.

From the cumin/caraway spices that Blue Zones wants you to use, I suspect they were trying to imitate Tabil, a classic Algerian spice blend of  1/3 cup of coriander seed with a tablespoon each of cumin, caraway and garlic powder.  Take those for a spin in your spice grinder and add about a tablespoon to the stew!   

Another Algerian spice you could use here is the ubiquitous North African/Moroccan Ras El Hanut which we've discussed here several times, and included a recipe for making your own.

Pesto Stackers
We do love our eggplant, and are always looking for new ways to prepare it.  Can't for the life of me think why I never  combined pesto with eggplant before.  But here it is!   Simple layers of thin sliced broiled (but still al dente) eggplant schmeared with basil pesto, with thin slices of onion and tomato between.  Then topped with grated parmesan and shredded cheese then baked to marry all the flavors.

Garlic & Herb Roasted Cauli
Sally came back from a weekend visiting her daughter Holly up in Alexandria, and brought me one of the wonderful Women's Bean Project spice blends.  This one is Garlic & Herb. 

I just happened to have a head of cauliflower begging to be roasted and spiced.   

If you can't find these spice blends locally, you can order them online.  

Women’s Bean Project is a nonprofit social enterprise which operates a food manufacturing business tied directly to their transitional employment program for women in need.

Salmon & Pasta Casserole
I first created this dish back in 2017 and it seemed like the thing to do last week when I had to pick Sally up from the airport and have "something" ready to eat when she walked in the door.

This is simple to make in stages, then assemble and bake.  

1/2 bag frozen Peas

2 Salmon filets

Spice Blend of choice

4 oz sliced Mushrooms

2 cups classic White Sauce

1/2 box Large Shell pasta

Shredded cheese and Panko for topping

Dust the salmon filets with your favorite spice blend (I used smoked paprika and Evergladestm).  Broil the salmon filets for 12 minutes, until flake-able, discard the skin.  Allow the fish to cool while you boil up the pasta to package directions for al dente.  Cool the pasta.   

In a large bowl, fold together the pasta, flaked fish, frozen peas and mushrooms. 

Make two cups of a traditional roux using butter, flour and milk.   Pour it into the fish/pasta mix and fold to combine and coat everything.

Turn the mixture out into 9x9 baking dish and pat it flat.  Top with a handful of shredded cheese and then a handful of Panko.  Bake at 450F for 45-60 minutes.  

I baked it for 45 minutes, then turned the heat off and left the casserole in the oven, just before I went to pick up Sally at the airport.  When we got home an hour later, the casserole was still nice and hot and ready to eat.