Monthly Archives: January 2015
Ever get that burning yearning for a delicious, greasy slice of cheese pizza, knowing damn well that it doesn’t fit in your new Paleo diet regimen? Me neither, but sometimes I have felt a little guilty indulging in the pleasures of a good pie… But not anymore.
You see Rosa’s Fresh Pizza ( 25 S. 11th Street, Between Market and Chestnut)
Philadelphia, PA 19107) has a special topping on their business model that is gauranteed to make you feel good about each slice. Creator of the now viral “Pay it forward pizza program”, Owner Mason Wartman, insures that for each piece of pizza purchased at Rosa’s, one slice is donated to the homeless. So if you buy a pie(8 slices) Rosa’s will sit 8 slices on the counter for homeless members of our community, sometimes 40 a day, to walk in and pick up a slice at no cost!
Wartman quit a big time Wall Street gig in search of a more community transforming venture, and we are really inspired by it. Ellen Degenerous was excited too, so much so she just donated 10,000 to the movement.
Next time you are downtown and you have a need for cheese, make your dollar count, support someone in need and keep the movement moving!
Rosa’s Fresh Pizza – 25 South 11th Street, Philadelphia, PA 19107
Phone – (215) 627-6727
Today I bring you a great Mediterranean dish that’s perfect to warm you up and help you forget about how freezing it is outside: Shakshuka. This Mediterranean stew is a delicious, healthy and very easy dish that I love to make for brunch during winter. Shakshuka (or sometimes spelled shakshouka) means “a mixture” in Arabic slang and is tomato-based sauce with chili peppers, onions and cumin with eggs poached in the sauce. It is a staple of Tunisian, Libyan, Algerian, Moroccan and Egyptian cuisine and is traditionally served in a cast iron pan with bread to soak up the sauce. Doesn’t that sound delicious? I mean, come on!
My version is slightly different than the traditional recipe as I make it a bit spicier and poach my eggs separately, but nonetheless, it is still very similar. Here’s the recipe! Enjoy and stay warm!
- 3 tablespoons extra-virgin olive oil
- 1 large onion, copped
- 4 medium sweet pepper (red, yellow, orange), seeded and chopped
- 2 jalapeno peppers, seeded and chopped
- 3 garlic cloves, thinly sliced
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon sweet paprika
- 1 pinch fennel seeds
- 1 (28-ounce) can diced tomatoes with juices
- 1/2 cup cilantro
- tomato paste, for thickening
- feta cheese, for serving
- 4 large eggs
- Heat oil in a large cast iron pot over medium-low heat. Add onion, pepper and jalapenos. Cook until soft, about 10 minutes. Add garlic and cook until tender, 2 minutes; stir in cumin, coriander, paprika and fennel seeds, and cook 1 minute. Add tomatoes and season with salt and pepper; simmer about 30 minutes. Add cilantro and a dash of tomato paste to thicken the sauce. Simmer for 20 more minutes. The longer it simmers the more flavorful it becomes. Finish with feta cheese.
- Place water in a pot with salt to boil. Once water boils, gently crack each egg into the water. Let cook 2-3 minutes. Remove from water; serve over shakshuka. Sprinkle with cilantro.