Valley Breeze

The North Providence Breeze 11-13-2019

The Valley Breeze Newspapers serving the Northern Rhode Island towns of Cumberland, Lincoln, Woonsocket, Smithfield, North Smithfield, Pawtucket, North Providence, Scituate, Foster, and Glocester

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60 HOLIDAY GIFT GUIDE 2019 | THE VALLEY BREEZE Recipes for a Brunch Blast – ©2019 GREEN SHOOT MEDIA. SHAKSHOUKA A flavorful poached egg dish is native to the Middle East. This recipe comes from PBS. INGREDIENTS 3 tablespoons olive oil 1 small onion, chopped fine 2 large garlic cloves, chopped fine 8 tomatoes, Roma if fresh, or 2 14-oz. cans of chopped tomatoes 2 teaspoons ground coriander 1/2 teaspoon ground caraway 2 teaspoons paprika, smoked paprika if you can find it 1/8 teaspoon cayenne pepper, or to taste 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper 4 large eggs Chopped fresh parsley, for garnish 1. In a large skillet over medium heat, saute the chopped onions in olive oil until soft. Add the garlic for 2 minutes, then add the spices and stir. 2. Chop the tomatoes and remove the seeds or add the canned tomatoes. Cook for 10 to 15 minutes, or until thickened. Add water if it becomes too thick for the eggs to poach. 3. Carefully crack the eggs on top of the sauce, leaving a space between each one. Lid the skillet and cook for about 5 minutes or until the yolk reaches your desired stage. 4. Sprinkle the cooked eggs with chopped parsley and serve hot. HOTTER HOT CHOCOLATE Recipe is from Tito's Vodka. INGREDIENTS 4 ounces hot chocolate from your favorite recipe 1 ounce vodka Whipped cream and mint leaves, for garnish Mix chocolate and vodka together in a mug or, if serving for a crowd, in a slow cooker. Garnish with whipped cream and mint leaves. There's no holiday get-together like a brunch get-together. Whether it's early in the season or a Christmas Day blowout for the family, here are some brunch recipes you can put a bow on. NOV-13-2019-GIFT-NPS-Mel.indd 60 11/4/19 10:21 AM

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