Shakshuka with Swiss Chard

Photo from The Diabetes Cookbook
for Electric Pressure Cookers.
Used with permission.

I always celebrate a little when someone I know has published their first cookbook, and this time it's even a little more special since Shelby Kinnaird was one of the first bloggers I got friendly with when my blog was fairly new.

Her book is The Diabetes Cookbook for Electric Pressure Cookers, and I was tickled to get a review copy to peruse. And cook from.

Shelby is pretty good at coming up with creative recipes that don't stand up and shout "I'm good for you!" or that seem like they're some kind of special restrictive diet. You'll find plenty of fresh ingredients, and, as she mentioned to me, there's only one recipe with an artificial sweetener, but that can be subbed for regular sugar if you prefer.

As I browsed through the book, I decided I was hungry enough to want to make something right away, so I chose the Shakshuka with Swiss Chard. Unfortunately, I didn't have any Swiss chard or anything else that resembled it. But I decided to make it anyway, subbing other friendly vegetables for the chard.

I also cut back on the recipe since I was just cooking for me, and eggs aren't exactly stellar when reheated. And then I had to fiddle with the technique a bit, since it calls for setting a pressure cooker for 0 minutes, but mine won't go lower than on minute.

My version of the book's shakshuka. So yummy!

Still, I think it was a good example of what you'll find in the book.

The other recipe I considered making right away was a Mexican zucchini casserole, because I happened to have the right ingredients. There were plenty of other recipes that sounded good, but would have required shopping, and I was too hangry for that.

But still, I've got cauliflower on the shopping list to make the Parmesan Cauliflower Mash. That sounds like a perfect side dish, doesn't it?

The book has everything from breakfasts to side dishes to main dishes to desserts, so there's something for everyone.

Since I mangled the original recipe so much, I'm giving you the recipe as it appears in the book:

Shakshuka with Swiss Chard
Serves 4 (110 carbs per serving)
Recipe reprinted with permission from The Diabetes Cookbook for Electric Pressure Cookers by Shelby Kinnaird  and Simone Harounian

Need a great brunch option? Try shakshuka, a dish where eggs are cooked in a seasoned tomato sauce. This version leans towards the Mediterranean with flavors of basil, oregano, garlic, thyme, rosemary, and marjoram. Your EPC needs to be at low pressure for this recipe. The first time I made it, I use high pressure and my eggs ended up overcooked. Look for a pasta sauce that's low in sugar and sodium (or make your own).

4 ounces Swiss chard (about 4 large stems and leaves)
2 tablespoons extra-virgin olive oil
1/2 medium onion, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black peper
1/2 teaspoon Italian seasoning
2 teaspoons minced garlic
1 1/2 cups Marinara Sauce with Red Lentils (from the book) or tomato-based pasta sauce
4 large eggs
1 tablespoon chopped fresh parsley
2 tablespoons freshly grated parmesan cheese

Separate the stems from the leaves of the Swiss chard. Finely chop the stem; you'll need about 1/2 cup. Stack the leaves, slice into thin strips, then chop. Set aside.

Set the electric pressure cooker to the saute setting. When the pot is hot, pour in the olive oil

Add the Swiss chard stems, onion, salt, pepper, and Italian seasoning to the pot and saute for 3 to 5 minutes, or until the vegetables begin to soften.

Add the Swiss chard leaves and garlic and saute for 2 more minutes.

Hit cancel. Add the pasta sauce and let the pot cool for 5 minutes.

Make 4 evenly-spaced indentions in the sauce mixture. Carefully crack an egg into a custard cup, then pour it into one of the indentions. (Note you can crack the eggs directly into the pot, but the whites will spread out more and the eggs won't look as nice.)

Close and lock the lid of the pressure cooker. Set the valve to sealing.

Select low pressure and set the timer for 0 minutes.

When the cooking is complete, hit Cancel and quick release the pressure.

Once the pin drops, unlock and remove the lid.

Sprinkle with parsley and parmesan, and serve immediately.

Substitution tip: If you don't have any Swiss chard, use 1/2 cup bell pepper to replace the stems and 2 cups kale or spinach to replace the leaves.

I received a review copy of the book at no cost to me.

There's a giveaway on Shelby's Facebook page for the book and more goodies! Good luck!

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