Harissa Sauce made with Spinach and Cilantro

This sauce is amazing.  It's refreshing and brings new life to the old dinner menu.  I think you would agree with me that this is a "go to" sauce.  It's impressive because it is versatile and can adorn virtually any meat, vegetable or bread.  Usually pesto is my "go to" sauce, but this has become a favorite.

If you have been reading this blog, by now, you probably understand that I really love to cook all types of food from varying cultures.  I'm facinated by the history of food, the preparation, the cultural impact and the different tastes.  One of the most relaxing things for me is to come home from work, turn on music that matches the dinner theme and just cook up a great meal.  The joy this brings me is only enhanced when I am joined by others in my kitchen who share my passion.  I hope some of these recipes inspire you too. 

Ingredients
2 C. fresh spinach, washed
1 C. fresh cilantro, washed
1 serrano chile, seeded
1 T. lemon juice
1 large clove garlic
1 t. coriander
1 t. cumin
1/2 t. salt
1/4 C. olive oil


Preparation
Place all ingredients in a food processor and pulse until smooth consistency.  Store in plastic container in the fridge until ready to use.  I actually double the recipe and freeze half for quick and delicious weeknight meals.  Using a spoon, spread sauce on Salmon, cod, halibut, steak, bread, chicken or vegetables and cook as you normally would. 

Hummus

Hummus

I have looked over a lot of recipes for hummus.  Trader Joes has an excellent version that comes in a circle pack with four sections and each section is flavored differently.  My favorite is the spicy.  If you want to make it on your own so you know what is actually in the food you are eating, I think this recipe is the best by far.  It is actually a combination of a few recipes I've worked with and it has just the right flavor.  I think working with hummus is fun because it is very versatile and you can flavor it up any way you want.  It's almost like a canvas.  You start with the base and then keep layering in flavor.  It's also heart healthy for you!

If you are looking to make this the appetizer for a romantic meal, prepare it as shown below, but withhold the paprika and parsley.  Take a piece of paper and fold in half.  On the fold, cut out half a heart shape.  Unfold the heart and lay it directly on the surface of your hummus, but off to one side a bit.  Sprinkle  your paprika over the top and make sure to cover the heart.  Follow up with sprinkling your parsley.  You really don't need much.  Carefully lift the paper heart off and there you have a very special Valentine's Day treat for your sweet one. 

Hummus

Ingredients

1 14 oz. can of chickpeas, undrained

6 large cloves of garlic

1/2 C. olive oil

1 t. taco seasoning

1/4 C. Tahini paste

1/4 C. lemon juice*

1/2 t. salt

3 dashes of paprika for garnish

handful of flatleaf parsley, chopped

Directions

In your Cuisinart, add chickpeas, garlic olive oil, taco seasoning, tahini paste, lemon juice and salt.  Blend until smooth.  Taste for flavor and consistentcy and adjust as necessary.  Spoon hummus out into decorative bowl and serve alongside rice crackers, breadsticks, toasts or use as a spread on paninnis, tortillas or sandwiches.

*Special Note:  Tahini paste is really a paste made from sesame seeds.  It contains oil from the seed.  It usually comes in a can or a jar and can be found in the peanut butter section of your grocery store.  Unlike peanut butter, it separates into oil and solid.  Be sure to either shake well or stir it up prior to measuring it out for this recipe.

Enjoy!

Slow Cooked Beef Roast with Mushroom and Onion Sauce

Slow Cooked Beef Roast with Mushroom and Onion Sauce

I'm going to have to warn you.  I love roasts.  This time of year is perfect for tender, juicy, succulent, cut with a fork, melt in your mouth, heartwarming roasts. 

A very long time ago, I made a roast for easter dinner.  I remember it being very dry and tough.  When I look back on it, I am embarrassed about the lack of culinary skill I had at the time and I'm thankful that it most likely wasn't a "memorable" meal and hopefully everyone forgot how horrible it was.  Thank goodness for lessons learned.  Since then, I have pursued learning more about roasts and with some help from my wonderfully talented aunt Adrienne, I have produced some of the most flavorful and tender roasts imaginable.   To me, a roast in the oven is one of the most welcoming aromas, but what's better, is to have one prepared for you after a long day.

This roast recipe can be made a day ahead of time.  After the cook time, the roast should fall apart.  Pulling the roast apart, covering it in a dish and allowing it to sit overnight in the sauce makes for a very tasty and inviting meal the next day.  Try it.  I guarantee you will be back for more.

Slow Cooked Beef Roast with Mushroom and Onion Sauce

Preheat oven to 275 degrees.

Ingredients
2 lb. Top Round or Chuck Beef Roast
salt & pepper
1 t. garlic powder
1 t. onion powder
1 t. thyme leaves
2 T. canola oil
1 medium yellow onion, sliced
16 oz. sliced mushrooms
8 C. beef broth
1 C. red wine (optional)
2 T. Flour

Directions
Prepare roast by massaging in the salt, pepper, garlic powder, onion powder and thyme.  Add oil to dutch oven and turn heat to medium high.  When the temperature is up, sear roast on all sides until browned.  Remove roast from dutch oven and set aside.  Add onions and mushrooms and cook for three minutes.  Add roast back into pot and add beef broth and wine.  Cover with lid, bring to a simmer and then turn off the burner.  Place roast in oven for three hours.  Remove from oven. 

Sauce
Strain out four cups of broth and place it in a saucepan over medium high heat.  Bring to boil and reduce to a simmer, cooking for about 15 minutes uncovered.   During this reduction, take 3/4 cup of remaining broth from the dutch oven and pour it in a small bowl.  Add flour.  Carefully whisk in flour until combined.  Add flour mixture back in to the saucepan and continue to reduce until 2 1/2 C. remain.  Remove saucepan from heat.  Carefully scoop out mushrooms and onions with slotted spoon from roastpan and add them to the saucepan.  Set aside. 

Remove roast and pull apart into pieces.  Place in a shallow dish.  Pour mushroom and onion sauce over the top.   Serve hot.  If you are making this dish ahead of time, cover it with a lid and let cool for about 20 minutes.  Refrigerate overnight and reheat in oven or microwave the following day. 

Depending on size of roast, this meal can serve 4 to 6 people.

Sicilian Meatballs with Homestyle Tomato Sauce

Sicilian Meatballs with Homestyle Tomato Sauce

The picture above shows the meatballs uncooked.

You know that game people play where you ask the question, "If you were on death row, what would be your last meal?"  Well, mine would be eggs benedict no contest, but a lot of people have answered steak oscar, lobster or something covered in chocolate.  Play this game with your friends.  Interestingly, most the choices you hear for last meals are heavy and rich.  Whose gonna order a salad?

A short time ago, I was introduced to real Sicilian meatballs.  They are excellent.  Where I can share the recipe, the source remains anonymous.  Let's just say, it's a family recipe and the way I came about it, I practically had to sign a nondisclosure statement.  If I was ever to reveal the source, somebodies second cousin, maybe named Angelo, would be paying me a visit in a dark alley some evening threatening to break my legs and telling me its a warning.  The meatballs are authentic and my source is trustworthy.  These meatballs are savory and moist with a wonderful exterior.  This family recipe will rival your last meal declared.  I've made a lot of meatballs in my quest for a really good itialian sub sandwich.  This is it.  This is the Godfather of all meatballs.

1 lb ground beef

2 t black pepper

2 t garlic powder

1 t onion powder

1/4 C. fresh chopped parsley

1/2 C. parmesan cheese

1 C. bread crumbs

2 eggs

1/4 C. beef broth

Preheat oven to 375 degrees.  In a large bowl, add all the ingredients and mix well.  The beef broth is to moisten the meatballs.  Form mixture into 1 inch balls.  Rotate in frying pan until outside is cooked, about 3 minutes.  Place on paper towel and then transfer to foil lined baking sheet.  When all the meatballs are done frying, place the baking sheet in the oven and bake for 12 minutes.  Make sure that your meatballs are completely cooled prior to placing in the sauce.  If not using sauce, serve immediately.

Homestyle Tomato Sauce

2 28 oz cans tomato puree

1 T. dried oregano

1 t.  onion powder

1 t. salt

1 bay leaf

1/2 C beef broth

1/2 C fresh basil leaves, chopped rough

Using a large dutch oven, add all ingredients, but basil and stir to blend.  Cook over low heat, simmering for one hour and stirring occassionally.  Stir in basil in the last 15 minutes of cooking.  If you are using both the sauce and the meatball recipe together, adjust the spices accordingly so your meatballs are not over powering.

This is a real picture I saw on my way home from my in-laws one evening.  After I stopped howling at the description of the lost item, I had to get out of the car and get a photo.  I'm still laughing.

Pesto

How does it feel to be in my Cuisanart?

Let me tell you a little something about basil. Basil is an herb that has a uniqueness all of it's own. Mostly an annual, with the exception of tropical climates, it is strong and delicate at the same time. Often used in Italian and Asian foods, basil has a reputation as an antioxidant, an anticancer, and an antimicrobial. It is native to southeast Asia, mostly Vietnam, Thailand and Cambodia and is said to originally make its way to us from Iran and India. I am mainly interested in this part of the world for two things; their food and their culture.

Pesto is made out of basil and a few other ingredients that you'll no doubt have on hand. Simply, the aroma given off by fresh pesto makes you feel like you just layed down on long cool wet grass after running a 5k. Delightful and refreshing. Having a little pesto around will fill up your heart with happiness and make you the superhero of the meal. You won't be disappointed. I do have to make the suggestion that you use a Cuisanart to finely mince the ingredients. If you do this by hand, then you ARE a superhero.

The pesto can be used fresh or divided and frozen for later use. Some people say pour it in ice cube trays and freeze for later use. I'm all for cutting corners, but I think that's a little cocky and I like to keep mine fresh and store it in small plastic tubs with lids. I pull it out of the freezer in the morning and thaw it in the fridge. I have used it on salmon, shrimp, chicken, pasta, mixed it into cooked rice, and as a spread on bread.

Try it! Purchase a loaf of ciabatta bread (ciabatta means 'slipper' in Italian), slice the long way through the middle, lay both pieces flat with insides facing up, spread some pesto lightly on each side and put under the broiler for 4 minutes. Serve with wine. Everyone I know raves about this bread and it is always the first to go. Plan on sharing a lot!

Pesto

3 C. fresh basil leaves

2 or 3 cloves garlic

1/2 C. parmesan cheese

3 T. Pignoli nuts (pine nuts)

1 T. lemon juice

Salt to taste

3/4 C. olive oil

In a Cuisanart, pulse on and off the first six ingredients. While keeping Cuisanart running, gradually poor in the olive oil until the pesto sauce is the consistentcy you desire for the entree you are making. Either use immediately or divide the batch into separate small tubs and freeze for future use. The versatility is amazing!