It’s shakshouka!

Native to North Africa and the Middle East, shakshouka is a breakfast often served straight out of the skillet, with a side of pita bread in which to stuff the piping hot concoction. However, I am a celiac, which means I’m gluten-intolerant (can’t eat anything containing wheat, barley, or rye).  I’m also a distance runner, and I’m constantly looking for more protein to stay full and rebuild muscle. Hence, the following recipe, which reflects my own spin on the ethnic favorite. The chickpeas and black beans offer lean, healthy proteins and the rice, a staple in the celiac diet, allows this classic breakfast to transition easily to lunch or dinner.

Yeah, it might be hard to pronounce, but this stuff is easy to make.
See for yourself! 

Ingredients:
Extra virgin olive oil
1 chopped green (or red or yellow) bell pepper
1 can chickpeas
1 can black beans
1 chopped red (or white) onion
1 can diced tomatoes
1 clove chopped garlic
1 jar tomato sauce
4-6 eggs
Black pepper, paprika, cayenne pepper, and tumeric, to taste
2 cups brown rice
4 cups water

Instructions:

1. Boil the water in a sauce pan. Once the water is on high boil, add the rice and cover, removing the top periodically to allow steam to escape. Do not stir the rice, let it absorb the water on its own.

2.  Coat extra large skillet pan with the oil, turn heat on medium-high. Add onion and peppers, stir until they begin to brown.

3. Add chickpeas, beans, tomato, and garlic. Let simmer for 2-3 minutes.

4. Add tomato sauce, heat until it begins to boil. Add spices at your discretion.

5. Once sauce is boiling and vegetables are cooked through, crack the eggs atop the mixture. No need to break the yolks. Cover the frying pan and turn the heat to low until the eggs are cooked through.

6. Once the eggs are cooked, serve over rice directly from the skillet. Makes 4-5 servings.

All right so it might not be cold yet, but that doesn’t mean a bowl of something hot wouldn’t hit the spot. If you’re too broke to swing by the nearest deli every time you get a massive craving for a soup and sandwich, try this recipe for chili. It’s super easy, great for dorm rooms (assuming you can use a crock-pot there…or can hide it from your R.A.) and it makes enough to last a lot longer than one of those eensy bowls of Broccoli Cheddar soup (still, mmmm broccoli cheddar soup…).

Chili is extremely customizable. For instance, depending on whether you like yours really hot or not so much, it isn’t hard to adjust the spice of this recipe. Chili is kind of a free-for-all dish, meaning, throw whatever the hell you want into a pot as long as it sounds good. (Caution: do not try this when inebriated. I did and quickly realized that frosting does not go well in chili.)

So, for my perfect chili, here’s what you need:

1 lb. ground beef

Cumin to taste

1 can of chunky tomatoes

1 can Rotel

2 cans red kidney beans

1 can black beans

1 small onion, cut into chunks

1 can jalapeno peppers (for extra spice if you want it)

Chili seasoning (totally optional, by the way)

1. First, brown a pound of ground beef (or turkey, or hell, even chicken) in a skillet (or microwave). I typically like to add some cumin to it because it gives it a great smoky flavor.

2. Here’s where it gets easy: Take the ground beef and drain it. Then throw it in the crock pot. And then add all the cans. You may want to drain some of them, depending on how soupy you like your chili, but don’t drain the beans. The natural starch helps to thicken the chili a little. Add the onions and the jalapeno peppers (if you opt to use them) and any chili seasoning you wish.

3. Turn the crock-pot to high and cook for about an hour, just to get it nice and hot. Then turn it down to low and let it simmer for a while. I usually let it simmer at least two hours but the longer the better–the flavors totally come together the more time you give ‘em.

4. After you’re ready to chow down, serve up some hot chili with some shredded cheese and any other essentials you might need. My personal favorite way is to top it off with some monterey jack cheese with grilled cheese on the side. Talk about comfort food. So tasty.