Harissa

Harissa

Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Print Harissa Author: Kristin Recipe type: Condiment Cuisine: Moroccan Prep time:  1 hour Total time:  1 hour Serves: ½ cup   Harissa is imported from North Africa in cans and tubes. Dea brand is my favorite but you can also make it yourself. Ingredients 1 ounce dried hot red chili peppers 1 teaspoon caraway seed ½ teaspoon cumin seed ½ teaspoon coriander seed 2 garlic cloves, peeled ¼ teaspoon salt 1 tablespoon water 4 tablespoons olive oil Instructions Wear rubber gloves. Place the dried peppers in a bowl and pour on hot water to cover. Let soak at least 1 hour. Meanwhile, grind the spices together in a spice mill. Drain the peppers, pat dry with paper towels, and chop. Then grind or mash together with the garlic, spices, and salt in a spice mill or mortar and pestle until you have a thick paste. Add the water and 3 tablespoons of the olive oil, mix well, and transfer to a jar. Spoon the remaining olive oil over the top, cover tightly, and refrigerate. It keeps for months. 3.4.3177...
Moroccan Couscous

Moroccan Couscous

This is my grandmother’s version of couscous. It is delicious and very healthy. Print Couscous Author: Kristin Recipe type: Main Cuisine: Moroccan Prep time:  15 mins Cook time:  1 hour 30 mins Total time:  1 hour 45 mins Serves: 12   Ingredients 2 lbs. couscous 3 lbs. lamb, cut into 2-inch cubes 4 chicken legs 1 lb. onion, thickly sliced 6 carrots, quartered 1 lb. turnips, quartered 1 lb. zucchini, cut into 2-inch slices 1 can quartered artichoke hearts Salt and pepper, to taste 2 quarts water 2 cans chick peas 2 tomatoes, fresh or canned 8 tbsp. butter ⅓ cup olive oil 1 cup raisins 2 tsp. saffron ½ tsp. nutmeg 3 cloves ½ tsp. cinnamon 2 tsp. coriander Chili powder, to taste Instructions In a large pan, put the meat, the oil, the water and the spices and cook for one hour. Add the chicken and the vegetables and cook 30 minutes. Cook the couscous according to package directions. Puff the raisins with a little broth. Mix the couscous with the butter and set it on the center of a very large serving platter. Sprinkle with the raisins over the couscous. And around the couscous arrange all the meats and vegetables. Pour some of the broth over it. Serve the rest of the broth separately. A hot pepper sauce called "harissa" is served with the couscous. It is made with crushed hot red pepper pods mixed with oil. 3.4.3177...
Prosciutto Roasted Chicken Piccata

Prosciutto Roasted Chicken Piccata

My husband found this recipe by Laura Vitale on the Rachael Ray show.  It is delicious! Print Prosciutto Roasted Chicken Piccata Author: Kristin Recipe type: Main Cuisine: Italian Prep time:  10 mins Cook time:  25 mins Total time:  35 mins Serves: 4   Ingredients 1½ pounds boneless, skinless chicken thighs (4-6) 4 slices prosciutto 1 tablespoon olive oil ½ teaspoon granulated garlic ½ teaspoon Italian seasoning ¼ cup white wine ½ cup chicken stock 1 tablespoon unsalted butter 2 tablespoons capers Juice of ½ lemon 2 cloves garlic 1 tablespoon freshly chopped parsley Instructions Preheat your oven to 400°F. In an oven-safe skillet with high sides, add the oil and preheat it over medium-high heat. Wrap a slice of prosciutto around each piece of chicken and secure it with a toothpick. Add each piece of wrapped chicken to the hot skillet (top-side down) and cook for one minute. Flip each piece and season the tops with the granulated garlic and Italian seasoning; sear about a minute on each side. Add the wine, stock, butter, capers, lemon juice and garlic to the pan then pop the whole thing into the oven and roast for about 25 minutes or until the chicken is fully cooked through and the sauce has thickened and reduced by half. Scatter parsley over the top and serve. 3.4.3177...
Slow Cooker Pork Carnitas Tacos

Slow Cooker Pork Carnitas Tacos

I was looking for an easy carnitas recipe and found this authentic version on the website Isabel Eats – I’m partial to that name so I had to try it! Print Slow Cooker Pork Carnitas Tacos Author: Kristin Recipe type: Main Cuisine: Mexican Prep time:  5 mins Cook time:  4 hours Total time:  4 hours 5 mins Serves: 6   Ingredients For Carnitas 2½ pounds pork shoulder (also known as 'pork butt') 1 tablespoon lime juice 2 teaspoon coarse sea salt 2 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon garlic powder 1 teaspoon oregano 1 teaspoon onion powder ½ teaspoon ground black pepper For Tacos corn tortillas slices of avocado cilantro, roughly chopped red onion, diced slices of lime Instructions Cut pork should into large 3-4 inch chunks, removing any excess fat. Place pork in slow cooker. Combine all other ingredients in slow cooker. Stir to mix thoroughly. Cover and cook on high for 4 hours or until very tender. When tender, pull apart with a fork. Serve on warm corn tortillas and top with onions, cilantro, avocado slices and lime juice. 3.4.3177...
Herb Roasted Lamb Chops

Herb Roasted Lamb Chops

Super quick and easy weeknight main dish. Serve with roasted potatoes and a green vegetable or ratatouille. Print Herb Roasted Lamb Chops Author: Kristin Recipe type: Main Cuisine: French Prep time:  30 mins Cook time:  15 mins Total time:  45 mins Serves: 4   Ingredients 4 large garlic cloves, pressed 1 tablespoon fresh thyme leaves, lightly crushed 1 tablespoon fresh rosemary leaves, lightly crushed 2 teaspoons coarse kosher salt 2 tablespoons extra-virgin olive oil, divided 6 lamb loin chops Instructions Mix first 4 ingredients and 1 tablespoon olive oil in large bowl. Add lamb; turn to coat. Let marinate at room temperature at least 30 minutes and up to 1 hour. Preheat oven to 400°F. Heat remaining 1 tablespoon olive oil in heavy large ovenproof skillet over high heat. Add lamb; cook until browned, about 3 minutes per side. Transfer skillet to oven and roast lamb chops to desired doneness, about 10 minutes for medium-rare. Transfer lamb to platter, cover, and let rest 5 minutes. 3.4.3177...