Yesterday it snowed. Not just a skiff, or a dusting of snow. A full-on, all-day, big morning flakes kind of snow. It was wonderful.

This is the kind of meal I reach for on cold evenings– Love Shack Shakshuka from The Scramble. It is all things comfort– hot, hearty, flavorful, and substantive– without exorbitant calories! I have to admit that it wasn’t a kids’ favorite. But you can’t win them all, and they ate plenty of bites of Shakshuka along with their flatbread.

This was actually the second time we’ve enjoyed this dish. There are a couple things I will remember to do next time I make it. First, I will put in the full amount of cayenne pepper called for. I skimped a little on the cayenne, and subsequently wished the dish had just a little more heat.

Second, I will not forget to garnish it with cilantro!!! The first time I made this dinner I added ample (read: A LOT) of cilantro to my Shakshuka*. I also added the feta cheese the recipe calls for. With or without cheese, I will NOT forget the cilantro again. The worst part was that you can see from the pics I had the cilantro prepped and ready to go.

After coming home from the gym, adding the eggs, and putting this puppy in the oven to bake I completely spaced the garnish. It happens. So here’s to hot skillet meals for the rest of winter!

Cheers!

XX, Megan

2 Tbsp. extra virgin olive oil
1 large yellow onion, halved and thinly sliced
1 medium zucchini, halved and thinly sliced
3 cloves garlic, thinly sliced
1 tsp. ground cumin
1 tsp. paprika
1/8 – 1/4 tsp. cayenne pepper, to taste
28 oz. canned whole plum tomatoes, with their juices, coarsely chopped
1/2 tsp. salt
1/4 tsp. black pepper
4 oz. feta cheese, crumbled (about 1 cup)
6-8 eggs
1/4 cup fresh cilantro or basil, chopped, as a garnish

Preheat the oven to 375 degrees. Heat the oil in a large heavy cast iron skillet, over medium heat. Add the onions and zucchini. Sauté for 8 – 10 minutes until they are tender. Add the garlic and cook for 1 minute, then add the cumin, paprika and cayenne, and cook for 1 more minute. Stir in the tomatoes and their juices along with the salt and pepper. Chop the tomatoes with your spoon or with a knife, and simmer until the tomatoes have thickened, about 10 minutes. Stir in the feta.

Gently crack the eggs into the skillet spreading them evenly over the tomatoes. Season the dish with a pinch of coarse salt. Transfer the skillet to the oven and bake until eggs are just set, 8 – 9 minutes (they will continue to cook for a couple of minutes after you remove them from the oven). Sprinkle it with the fresh herbs and serve immediately or refrigerate it for up to 3 days or freeze it for up to 3 months.

Note: If you choose to refrigerate this dish, make the Shakshuka through the tomatoes and feta. Then refrigerate without the eggs. Don’t add the eggs until the evening you decide to serve the Shakshuka. Then reheat the tomato base, add the eggs, and bake the dish for the required 8-9 minutes at 375 degrees.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

More fall food fare here on Refined + Rugged. I am licking my lips just thinking about this delicious soup. I served it this past weekend at our 3rd annual Pumpkin Carving Party!!! In actuality, I think we may have carved pumpkins the first year, but each year as the kiddos have grown and the invite list has gotten longer, we really haven’t carved any pumpkins that evening!!

I make a Butternut Squash Soup every year, and friends usually bring a couple different flavors. This year we enjoyed a dynamite White Chili from David, and a delicious homemade Chicken Noodle Soup from Liza (read EVEN THE NOODLES WERE HOMEMADE!!!).

I am posting both recipes for squash soup that I enjoy. The first comes from The Scramble. This is the soup I made for our par-tay this year. I liked this soup because of the light apple notes. A great fall bouquet of flavors, plus I subbed shallots for the onion. It was SOOOOO yummy!

The second soup also includes curry and boasts a little dose of heavy cream. It has some lower, smoother flavors. The second recipe has been is my go-to Squash Soup for years, and it is an ALWAYS favorite!!! You can’t go wrong with either recipe. I’d love to hear your feedback. Which did you make? What were your thoughts on the flavor? With out further ado…

On with the SOUP!!!

XX, Megan

Ingredients

2 Tbsp. butter
1 sweet yellow onion such as Vidalia or Walla Walla, chopped
3 – 4 lbs. butternut squash, peeled, seeded and diced
1 red apple, such as Gala or Fuji, peeled and diced
1 tsp. curry powder
1/2 tsp. ground ginger, or use 1 Tbsp. fresh minced ginger
1/8 tsp. ground cinnamon
3 cups reduced-sodium vegetable or chicken broth
1 Tbsp. extra virgin olive oil (optional)
1/4 cup fresh sage leaves (optional)
2 Tbsp. apple cider, or use apple butter or apple juice
1/2 cup reduced-fat sour cream or plain yogurt (optional)

Directions

In a large stockpot, melt half the butter over medium heat, and when it is bubbling, add the onions. After about 3 minutes, add the squash and apples, and sauté with the onions for about 5 minutes. Add the curry powder, ginger and cinnamon and cook for 2 more minutes. Add the broth, raise the heat and bring it to a boil, then cover and simmer it for 15 minutes, reducing the heat as needed, until the squash is tender. (Meanwhile, prepare the salad, if you are serving it.) Puree the soup in a standing blender or in the pot with an immersion/hand blender.

Meanwhile, to make the crispy sage leaves, in a small skillet, heat the remaining butter and the oil over medium to medium-high heat. When it is hot, add the sage leaves and cook them until they are brown and crispy, about 2 minutes. Remove them from the heat.

Stir the apple cider into the soup, and serve it hot, seasoned with coarse salt and freshly ground black pepper to taste, and topped with crumbled leaves of crispy sage, if desired.

Butternut Squash Curry Soup

Two things about this recipe: 1. It’s better made the day before serving. The curry has a chance to really augment and it tastes much better. 2. I just buy a squash and use whatever I get out of that. I’ve never come up with 3 cups, but it doesn’t seem to diminish the soup.

Ingredients
1 small onion
1/4 cup chopped celery (I at least double)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 teaspoon chicken bouillon granules
1/2 teaspoon dill weed
1/4 teaspoon curry powder (I double)
dash cayenne pepper
2 cups chicken broth
1 (12 ounce) can evaporated milk (I use half and half because I like
it better, but the original is fine too.)
3 cups mashed cooked acorn squash
salt and pepper to taste
5 bacon strips, cooked and crumbled

Directions
In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.

In a blender, process the soup in batches until smooth. Alternatively, you can use an immersion blender to smooth your soup. Pour into bowls; garnish with bacon.

Sometimes I sit down to write these recipe posts and I wish that I could convey all of the warmth, and delicious smells, and delectable flavors that eventuate from the making of a dish. This is definitely one of those main courses.

I LOVED this gnocchi recipe. I love the smells, the tastes, the ease of making it. I even loved the leftovers!

This will become a fall staple for our family. I performed a few tweaks by sprinkling the entire dish with flax seeds rather than using the walnuts, and skipping the addition of the parmesan cheese and using it as a garnish only instead.

The results are just one more reason that I LOVE the Six O’clock Scramble, and have the chance to pass on all this deliciousness to you!!!

XX, Megan

Ingredients

16 oz. gnocchi (potato dumplings, sold with fresh or dried pastas or frozen)
1/2 butternut squash, peeled, seeded, and diced into 3/4-inch pieces (3 cups squash)
2 Tbsp. butter
1 Tbsp. extra virgin olive oil
6 fresh sage leaves, coarsely chopped, or use 1/4 – 1/2 tsp. dried
1 large shallot, peeled and diced
1/2 cup walnuts, broken into large pieces
1/4 cup grated Parmesan cheese
1/4 tsp. salt, or to taste

Prepare the gnocchi according to the package directions. Meanwhile, steam the squash with a couple of tablespoons of water in the microwave for 3 – 5 minutes until it is softened but not mushy. Drain it thoroughly.

Heat a large heavy skillet over medium-high heat and add the butter and oil. When the butter turns brown at the edges, add the sage and shallots and cook, stirring frequently, for 1 – 2 minutes until they are lightly browned. Add the walnuts and squash and sauté it, stirring occasionally, for about 5 minutes until the squash starts to brown in spots.

When the gnocchi is almost done cooking, remove ¼ cup of the cooking liquid. Drain the gnocchi and add it and the reserved cooking liquid to the pot with the squash, and stir gently to combine. Mix in the cheese and salt and serve it immediately.

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Perfect for the end of peach season, perfect for fall, this flavorful recipe is sure to please your palate this time of year! Plus, I couldn’t help but post another delightful skillet recipe (sorry Michelle for the cooked peaches!!!).

This recipe comes from *The Scramble. They have incorporated several one dish skillet meals into their menu this fall, and I have enjoyed each and ever one of them!!!

I cannot believe how fast October has flown by. I intended to post this same recipe last week and simply could not pull the trigger! I have another delicious recipe coming your way on Wednesday so it’ll be a dinner two-fer this week.

What are your Halloween plans? We’ve already had a Fall Festival for school– so much fun. A Trunk or Treat at the church, with another at school this week all BEFORE we even go Trick-or-Treating Saturday!!!

We also have our annual soup, salad, and pumpkin carving party here at my house on Friday. It’s sure to be a great way to enjoy the beautiful weather we’ve been having!

Have a WONDERFUL MONDAY, friends!

XX, Megan

(A note, this meal is spicy if you use the cayenne pepper. For a more mild option you might add 1/3 tsp. chili powder.)

4 large pork chops (2-3 lbs.) or use 1 whole chicken, cut up (3 – 4 lbs.)
1/2 tsp. salt, or to taste
1/8 tsp. black pepper, or to taste
1 Tbsp. extra virgin olive oil
2 peaches, sliced
1/2 yellow onion, sliced
1 tsp. curry powder
1 tsp. paprika
1/3 tsp. cayenne pepper, or use a pinch of chili flakes

Preheat your oven to 400 degrees. Season the pork chops with a little salt and pepper.

Heat a large ovenproof skillet, preferably cast iron, over medium-high heat. When it is hot, add the oil and spread it around the pan. Add the pork, and cook it for about 4 minutes on one side until it is starting to get browned and crispy.

While the pork is cooking, in a medium bowl, toss the peaches and onions with the curry powder, paprika, cayenne pepper and 1/4 tsp. salt. Flip the pork, gently stir the onions and peaches into the skillet, cook it for another 4 minutes and then transfer the skillet to the oven. Cook it for 30 minutes, flipping and stirring it once, or until the pork is cooked through

1. Start the pork, cooking 4 minutes each side over medium-high heat.

2. Cut the peaches and onions. Toss with curry powder, paprika, cayenne, and salt.

3. Flip the pork, add the peaches and onions.

4. Transfer the skillet to the oven to cook for 30 more minutes.

5. ENJOY!!!

*The Scramble is a meal planning service to which you can subscribe here. For a fantastic price you will receive 8 weekly meals which means 8 recipes (main course plus a side dish), complete grocery list, the ability to tweak the number of people you are making for, and full nutrition facts.

PLUS tips as to how best to PREP your meal beforehand, add a punch of FLAVOR, and how to SLOW COOK almost every recipe if you’re especially slammed that night. This wonderful service really does live up to it’s name. You can come home at 6 p.m. and be sitting down to a DELICIOUS, HEALTHY, HOME COOKED meal by 6:30 p.m. most nights.

Happy Wednesday, friends! I’m giving you the run down on this AMAZING chocolate cake. Sure to be a crowd pleaser (and it can feed a crowd, too, with 16 servings.)

Truth be told, this is only the second cake I’ve made from scratch EVER. I bake all kinds of things from scratch–bread, muffins, cupcakes, pie. Never cake.

I also found this recipe to be very straightforward, easy to follow. There weren’t an overabundance of ingredients, and I really REALLY enjoyed the finished product!

Moist, weighty but not too heavy, sweet but not too sweet, chocolatey but not too chocolatey. I saw the recipe on a friend’s Facebook page, the original recipe is here on the Taste of Home site. I flagged it, and made it the moment I got the chance!

XX, Megan

Ingredients

1 cup butter, softened

3 cups packed brown sugar

4 large eggs

2 teaspoons vanilla extract

2-2/3 cup all-purpose flour

3/4 cup baking cocoa

3 teaspoons baking soda

1/2 teaspoon salt

1-1/3 cups sour cream

1-1/3 cup boiling water

Frosting

1/2 cup butter, cubed

3 ounces unsweetened chocolate, chopped

3 ounces semisweet chocolate, chopped

5 cups confectioners’ sugar

1 cup sour cream

2 teaspoons vanilla extract

Yield: 16 servings

Directions
Preheat oven to 350°. Grease and flour three 9-in. round baking pans.

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended.

Transfer to prepared pans. Bake 30-35 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. (Frosting directions below)

For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly.

In a large bowl, combine confectioners’ sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.