GREEN HARISSA
One food item that is definitely coming with me on the trip is Green Harissa. Found all over North Africa, this is one of my favorite Moroccan recipes. Harissa is the master condiment. It adds heat and flavor and is used like mustard. WARNING! my recipe is very spicy and the green Harissa, especially, can really pack a PUNCH! I like mine to have major, killer, stinging hotness. Keeps you regular and happy:))))
This recipe makes 16 oz.
1 preserved lemon chopped (see recipe below)
8 oz small hot green chilis (combination of jalapeno, serrano and thai), stalks removed and roughly chopped
1 bunch coriander (cilantro), including stalks, chopped
1 tsp salt
5 cloves garlic
1/2 cup fresh mint leaves, chopped
1 Tbsp coriander seeds, toasted and crushed
1/2 cup olive oil (more if needed)
WEAR RUBBER GLOVES when handling hot peppers! Never touch your face or eyes!
Add all ingredients except olive oil to food processor or blender. While machine is running slowly add olive oil until consistency desired. Let stand at room temperature for a minimum of 1 hour to infuse flavors. Transfer to glass jar with a tight lid. Can be stored indefinitely in the refridge... AWESOME with anything. I especially love this mixed into cooked basmati rice with thinly cut arugula, goat cheese and a smattering of lemon vinaigrette. Totally delicious!
PRESERVED LEMON
(Recipe courtesy Williams-Sonoma: Entertaining – Inspired Menus for Cooking with Family and Friends)
- 4 large thin-skinned lemons
- 6 cloves garlic, thinly sliced
- 1 teaspoon of sugar
- 1 teaspoon coriander seeds, crushed
- Coarse salt
- 2/3 cup fresh lemon juice
- 2 tablespoons extra-virgin olive oil
CONGESTION BALANCING LASSI - BREAKFAST DRINK
Although most think that ingesting dairy makes mucous congestion worse, this recipe helps to balance the gut and when the gut is in balance your nose isn't stuffy! It's the spices that help along with the use of goats milk yogurt. I love it for breakfast
1/2 Cup Goats Milk Yogurt (this is a must)
1 Cup Water room temperature
1/8th tsp each of
-ginger powder
-black pepper
-ground cumin
3 Cardamon Seeds (1 pod)
Place all ingredients in blender and blend thoroughly.
1/2 Cup Goats Milk Yogurt (this is a must)
1 Cup Water room temperature
1/8th tsp each of
-ginger powder
-black pepper
-ground cumin
3 Cardamon Seeds (1 pod)
Place all ingredients in blender and blend thoroughly.
BLACK BEAN YUMMUS-AH-HUMMUS
1 can black beans (rinsed thoroughly)
1 Tbsp Tahini
Juice of 1 or 2 limes
2 cloves garlic (or what you want)
1 Jalapeno (seeds in or not - depending on how much heat you want)
Cilantro - minced for garnish
Kosher Salt & Cracked Pepper
Combine all ingredients in food processor until creamy smooth. Add more of lime juice to improve consistency - or a touch of olive oil or tahini - Always taste to suite your palette. I like the hint of lime but not too much. You can also add minced red onion after processing. Plate in a nice bowl and drizzle with oil (I like pumpkin seed oil). Serve warm or at room temperature with Blue Corn chips or carrots/other veggies.
1 Tbsp Tahini
Juice of 1 or 2 limes
2 cloves garlic (or what you want)
1 Jalapeno (seeds in or not - depending on how much heat you want)
Cilantro - minced for garnish
Kosher Salt & Cracked Pepper
Combine all ingredients in food processor until creamy smooth. Add more of lime juice to improve consistency - or a touch of olive oil or tahini - Always taste to suite your palette. I like the hint of lime but not too much. You can also add minced red onion after processing. Plate in a nice bowl and drizzle with oil (I like pumpkin seed oil). Serve warm or at room temperature with Blue Corn chips or carrots/other veggies.