For me, September doesn't only mean back-to-school time; it's also back-to-cooking time. For dinner inspiration I am loving Martha Rose Shulman's new cookbook, The Very Best of Recipes For Health. Don't let the word "health" in the title fool you; her recipes are big on flavor and easy to make.Since I'm eating meat-free for the FitSugar Give It Up Challenge, I have been looking to beans for protein. Nothing beats chickpeas as a filling dinner; remember, garbanzo beans are a dieter's friend. Add some spicy harissa and you have a memorable dish.
Any gourmand with a hankering for something spicy would be right at home in my kitchen, where the fridge is stocked with scorching sauces from every corner of the world. From Tabasco to Sambal Oelek and Sriracha, I'm extremely well-supplied in the store-bought specialties department.
I recently came to the conclusion, however, that I'm lacking somewhat in the homemade hot sauce category. Enter harissa, a fiery garlic and chili paste that hails from Tunisia and is used in stews, pasta sauces, grilled meats, and couscous. Although the chili paste is sold in tubes and jars at many supermarkets, it's easy — and much more fulfilling — to make from scratch yourself. See how I did so when you read more
Tri-tip is one of my favorite cuts of beef because it's affordable and feeds a crowd. Besides being lower in cost, tri-tip is also incredibly flavorful with a lower fat content. If you have never experimented with it before, I suggest you do so tonight.
This simple recipe coats the steak with a spicy African sauce known as harissa. While the meat cooks, the sauce forms a delicious crust.
To see how it's made, read more
A hot sauce from Tunisia that is usually made with garlic, cumin, coriander, caraway, olive oil, and hot chilies. It's a great companion to couscous and is used to flavor soups, stews, and other main dishes. The paste is sold in tubes or jars in most Middle Eastern grocers and gourmet markets.