Relishing It

Carnitas Tacos and Fresh Tomatillo Salsa

May 15, 2013 by Laurie Jesch-Kulseth @ Relishing It

I’m now well into my sixth month of being obsessed with tacos. Seriously, we’ve been eating them at least once a week for more than a half year, and I’m not even close to getting sick of them. Tacos al pastor? Sure. Spicy shredded beef? Yes. And then there are these amazing carnitas tacos that we’ve been enjoying. They’re perfect to prepare in advance (and I live for meals like this in the summer), they’re healthy (if you don’t go overboard), and they’re oh so tasty.

Carnitas, or ”little meats”, can be served simply as a stand-alone dish, but I love it in these tacos even more. It’s a new addition to my repetoire, which also includes these, and these– both of which are also favorites. This carnitas version combines the lively flavors of lime and orange, which pair beautifully with pork, cumin, and garlic. The recipe couldn’t be simpler– you can make it on the stovetop. Perfect for when firing up the oven in the summer heat doesn’t sound so tantalizing. Put all of the ingredients into a pot, no sautéing required. When cutting your pork shoulder up into cubes, don’t trim off any fat– you’re going to need that so the meat doesn’t get dry. Let it cook down for about 2 hours and then sear the pork at the end. That’s it. Did I mention that it’s completely delicious?

The fresh tomatillo salsa is a fantastic compliment to the carnitas. You may be tempted to buy a ready-made salsa from the store, but don’t. The freshness of this topping cannot be bottled and you’ll end up spending more on a store-bought version that pales in comparison. It only takes a minute to either chop or pulse the ingredients together– definitely worth your time. And as far as toppings go, I’m stuck on queso fresco cheese, white onions, and cilantro. The combination is sublime and it tastes so fresh. Hope you enjoy them as much as my family does.

The Recipe: Carnitas Tacos and Fresh Tomatillo Salsa

For the Carnitas:

4 pounds boneless pork shoulder, cut into 2-inch cubes (do not trim the fat)

2/3 cup freshly squeezed orange juice (about 3 oranges)

1/3 cup freshly squeezed lime juice (about 3 limes)

1 1/2 teaspoon cumin seed, toasted then ground

2 teaspoons kosher salt

6-7 garlic cloves, chopped

Corn tortillas, queso fresco cheese, limes, cilantro, and white onions for toppings

For the Tomatillo Salsa:

4 tomatillos

1/2 medium white onion

4 garlic cloves

1 jalapeño

small handful of cilantro (around 1/3 cup)

juice of 1 lime

kosher salt

To make the Carnitas: Place all of the ingredients into a large Dutch oven. Add enough water to just cover the pork. Bring to a boil, then simmer the pork uncovered for about 2 hours. Do not touch the pork. Let it do it’s thing. After 2 hours, bring the heat up to medium/high and begin reducing the liquid for about the next 45 minutes. When the liquid is mostly gone, sear all the sides of the pork pieces. They will be tender and practically fall apart. Keep a watchful eye at this point, as you don’t want them to burn.

To make the Tomatillo Salsa: Rough chop the ingredients and place them into a food processor and give them a few pulses until the salsa is your desired consistency. Alternatively, you can chop all of the ingredients by hand. Make sure to season correctly with salt.

Source: Carnitas recipe adapted from The Homesick Texan

Thanks for stopping by Relishing It today!

Laurie

Posted in Savory | Tagged Carnitas, Cumin, Entree, Garlic, Gluten-free, Lime, Mexican, orange, Pork Shoulder, Savory, Tacos, Tomatillo Salsa, Whole Foods | 4 Comments »

Whole Grain Lemon Ricotta Pancakes

May 6, 2013 by Laurie Jesch-Kulseth @ Relishing It

Mother’s Day is less than a week away, so I thought I’d give you a breakfast recipe to help you treat that special lady right this Sunday. These pancakes are the perfect “something special” to show your mom, grandma, or wife just how much they mean to you. And if you make sure to clean up once everything is made, she’ll appreciate it all the more.

Lemon ricotta pancakes are one of our favorite Spring breakfast dishes. The flavors here combine to give a fresh twist on the old pancake routine. As usual, I’ve tossed in a few tricks from my “make things more healthy” repetoire. Using white whole wheat flour not only makes these more healthy, but it adds a bit more substance than you’ll find in a typical lemon ricotta pancake, which tends to be feather-light. I’ve also used coconut oil throughout the recipe– both in the pancakes, as well as for the frying oil. The coconut flavor pairs beautifully with the lemon here. Just a quick side note, I love coconut oil. Absolutely love it. I try to use it as a substitute whenever the dish allows. I used just a touch of honey as the sweetener in these pancakes, since I don’t like them overly sweet. Add a bit more, if you like. Or top them with a lovely fruit purée. The ricotta gives them a wonderful, creamy texture, and the lemon– well it’s simply fabulous.

I’m lucky enough to have two beautiful women in my life that I get to honor on Mother’s Day– my Mom and my Mother-in-Law. Both are strong, compassionate, women who have helped guide and nurture me and my family. They’re incredible grandmothers to my children, and that means the world to me. (I love you both!) I’ll be traveling to North Dakota later this week with my kiddos to celebrate with my Mom– so I’ll be back here at Relishing It next week. I hope all of you Moms have a great, sun-filled day surrounded by your loved ones!

The Recipe: Whole Grain Lemon Ricotta Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

Juice and zest of 3 smallish lemons

2 tablespoons virgin coconut oil, melted

3/4 cup ricotta cheese

1 teaspoon vanilla

2 tablespoons honey, or more to taste

1 1/4 – 1 1/2 cup milk

2 eggs

virgin coconut oil, for frying

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the coconut oil, lemon juice/zest, ricotta cheese, honey, eggs, vanilla, and 1 1/4 cup milk. Pour the liquid ingredients into the dry ingredient and combine them using a wooden spoon. Add a bit more milk, if necessary. Be careful not to over mix. Let the batter rest for a few minutes.

Heat some coconut oil in a large skillet. When it is hot enough, ladle batter into the pan– make the pancakes as big, or as small as you like. When they begin to get speckled with “holes”, it’s time to flip them over. Repeat the procedure, adding more coconut oil to the pan each time. Serve with your favorite pancake toppings. Enjoy!

Thanks for stopping by Relishing It! xo

Laurie

Posted in Breakfast | Tagged Breakfast, Coconut Oil, Honey, lemon, Pancakes, Ricotta Cheese, White Whole Wheat Flour | 6 Comments »

Spice-Marinated Feta and Simple Fougasse

May 2, 2013 by Laurie Jesch-Kulseth @ Relishing It

It’s that time of the year when we start to have people over for light spur-of-the-moment gatherings again. Here in Minnesota, we slough-off the heavy jackets, start working in our yards, and finally get an opportuntity to visit with our neighbors after the long winter. Yes, I’ve been banging the drum about how much I enjoy the colder months, but I also get excited to invite guests over to our backyard for drinks and appetizers once the weather warms. Today’s recipe is a tasty combination of marinated cheeses and fougasse. It’s perfect to serve with a cocktail or two while you’re visiting with friends.

It may look a little fussy to make, but I assure you, it’s simple. All it takes is combining cheeses and marinating them in olive oil with some spices. The result is a beautifully flavored cheese that is wonderful when paired with some bread and olives. The longer it marinates, the more flavorful it becomes. I pressed mine into a glass square food storage container, since I wanted square bites. But when chilling the cheese initially, you can also roll it into a log form and then cut it into pieces right before marinating. It can last in your refrigerator for about two weeks. I chose feta, but if feta isn’t your deal, try goat cheese, ricotta salata, or even a sharp blue cheese. If you choose to use something a bit softer, such as goat, you can omit the cream cheese and just increase the total amount to 12 ounces. You get the idea. You have a fair amount of leeway with the spices. If you prefer the flavor of other combinations, give them a try.

The bread is called fougasse. This one is simple and may be a bit more crispy than traditional fougasse– which is fine with me. I used the recipe from my favorite pizza crust (genius, right?), because I often have a bit leftover. I’ve found that the longer the dough stays in the fridge, the more developed the flavor becomes. I usually try to use it within two weeks, which timing-wise works out perfectly with the cheese. Sit in the sunshine with your friends and neighbors and enjoy these fantastic nibbles. Cheers!

The Recipe: Spice-Marinated Feta and Simple Fougasse

Spice -Marinated Feta:

7-8 ounces feta cheese (see note)

4 ounces cream cheese

zest of a medium organic lemon

3 garlic cloves, smashed

1 teaspoon sesame seeds, toasted

1 teaspoon cumin

1 teaspoon coriander

1 cup extra-virgin olive oil (California Olive Ranch is my go-to olive oil)

4-5 sprigs of fresh thyme

Simple Fougasse:

This pizza crust recipe, or use your favorite

Extra-virgin olive oil, for brushing

1 teaspoon cumin

1 teaspoon sesame seeds, toasted

1 teaspoon coriander

(Note: As I mentioned previously, you can choose to substitute a different cheese for the feta. Ricotta salata, blue, or goat are good choices. If using something soft already, such as goat, omit the cream cheese and increase the total amount of cheese to 12 ounces.)

To make the cheese: Using a food processor, (or a bowl and wooden spoon) combine the feta and cream cheese until somewhat smooth. It’s ok to have some chunks of feta. Line a container that will hold the amount of cheese you have with plastic wrap. I used a square food storage container (or place it on parchment paper and roll it into a tight log). Fold the plastic wrap over the cheese so that it is entirely covered and gently push down– you want the cheese to become firm. Find something to weight it down a bit (I actually ended up using some of my kids’ building blocks– they fit perfectly). Then place a plate on top of that. The goal is to compress the cheese as much as possible. Place everything into the refrigerator for at least an hour to firm it up.

Remove the cheese from the container by gently lifting out the plastic wrap. Cut it into bit-sized squares. Place the cheese into a glass jar and top with the lemon zest, garlic, spices, herbs, and finally the olive oil. Gently swirl the mixture around to make sure everything get coated. If all of your cheese isn’t fully covered, add a bit more olive oil. Cover and place into the refrigerator and let marinate for about three days and up to two weeks.

To make the Simple Fougasse: Pre-heat your oven to 500°F. Place a baking stone in it and let it heat for about 1/2 hour. Sprinkle a work surface with semolina or all-purpose flour (semolina will not stick to the bread as much when baked). Roll out a piece of the dough so that the size can fit on your stone. Cut about 4 slits on each side into it with a sharp knife (see photo). You may need to tug at the slits a bit, so they become a bit larger and more oval. Sprinkle more flour on the back of a baking sheet or a pizza wheel. Gently pick up the dough and place it on the sheet. Make sure you are able to move it around freely, if not, add more flour underneath it– you want the dough to easily glide off the pan and onto the stone. Brush olive oil onto the dough, then sprinkle with the spices. Starting in the back of the stone, quickly and confidently glide the dough onto the stone from the pan. Bake for just a few minutes (maybe 10, but it really depends on your oven– so keep a watchful eye) or until the bread looks to be a deep golden brown. Remove from oven. Enjoy with the spice-marinated feta cheese and some delicious olives!

Source: Spice-Marinated Feta adapted from Mark Bittman’s How to Cook Everything Vegetarian

Thanks so much for stopping by today– have a wonderful weekend! xo

Laurie

Posted in Appetizers | Tagged Appetizer, Cheese, Coriander, cream cheese, Cumin, Feta, Fougasse, Marinated, Olive Oil, Sesame Seeds, Spices | 4 Comments »

Simple Carrot Salad with Harissa and Cilantro

April 29, 2013 by Laurie Jesch-Kulseth @ Relishing It

Spring has finally arrived in Minnesota! And by Spring, I mean it officially reached 80 degrees here yesterday. Last night we grilled for the first time this season, and it was wonderful. My husband is one of those guys that would be happy eating cereal for dinner several nights a week if I let him, yet he considers the grilling of a steak a sacred process. He’s a master, and the New York strip that he grilled-up last night was heavenly. I mean this now, I’d put it up against any fancy restaurant’s offering. Anyway, I know we’ll be doing a lot more grilling now that the weather has turned, so I came up with this carrot salad that is a fantastic side dish. It’s also perfect if you’re in the mood for a light lunch.

It seems as though carrots are often just an afterthought in most dishes. Need a little color in some soup, throw a carrot in! (Well, except in this soup– one of my favorites– where they’re the star.) I happen to love carrots. They have that nice slightly-sweet flavor, a wonderful crunch, and amazing longevity. In this salad they take center stage. The flavors are bright, yet there is a nice, complex, smokiness to give it depth. Remember a couple of weeks ago when I made that homemade Harissa? It is brilliant combined with these ingredients. The ricotta salata cheese lends a bit of saltiness to this dish. If you can’t find ricotta salata, feta is a good substitute. Personally, I prefer ricotta salata for most salads, because its subtlety allows the other flavors to be more pronounced. And the creaminess is a welcome addition to most any salad. The cilantro and lime add that little zing of acidity that compliments the harissa and carrots wonderfully. If your Harissa is a little on the thick side, feel free to thin it out with a few drops of water or olive oil. Don’t overdo it though, since there is a squeeze of lime juice at the end that loosens everything up.

The Recipe: Simple Carrot Salad with Harissa and Cilantro

(serves 1)

2 carrots, peeled, then thinly sliced with a vegetable peeler

1/2 cup long ribbons of red cabbage

handful of cilantro

1 tablespoon Homemade Harissa or store bought

lime wedges

2 tablespoons of crumbled ricotta salata cheese

sea salt, to taste

This is more of an idea, than a recipe. Make as much or as little as you want. This amount will serve one beautifully. Cut the carrot anyway that you want, though I prefer long beautiful ribbons made by using a vegetable peeler. They’re just so pretty that way! Toss all of the ingredients, except the ricotta salata and lime into a large bowl. Using tongs, gently incorporate the Harissa onto the vegetables. Add more if you like. If your Harissa is a bit on the thick side, add a bit of water or olive oil to thin it out. Plate your salad and top with crumbled ricotta salata cheese and a couple squeezes of lime juice. Add a sprinkle of salt, if necessary. Enjoy!

Have a lovely week and thanks for stopping by Relishing it!

Laurie

Posted in Salad | Tagged Carrots, Cilantro, Gluten-free, Homemade Harissa, Lime, Ricotta Salata Cheese, Salad, Side Dish, Whole Foods | 7 Comments »

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

April 22, 2013 by Laurie Jesch-Kulseth @ Relishing It

I’m sitting at my desk drinking this super-healthy green smoothie while staring at photos of cookies stuffed with marshmallows. True story. Seems a bit ridiculous, doesn’t it? To be honest, I’ve been a little hesitant to post this recipe because I like to think that you stop by Relishing It for a little delicious, healthy food inspiration. And here I am sharing a full-sugar, zero-whole grains cookie recipe with marshmallows. Now I usually try to limit those bad-for-you ingredients in my sweet treats– like in this favorite. But for today’s recipe I couldn’t bring myself to change a thing. Behold these little masterpieces, in all their unhealthy glory!

Why try to make something more healthy when it contains marshmallows? There really wasn’t much of a point. And for these cookies, the marshmallows are the star. They melt into a wonderful caramel-like puddle within the cookie. The cornflake mixture is also important here. It adds a noticeable crunch. So how good are they? They’re freaking amazing. I’m serious. Just really, unbelievably good. Make sure you don’t eat them all in one sitting. They are an indulgence, after all.

So, there you have it– an amazing cookie recipe that you can wow your friends and children with. On a side note, they are perfect to freeze and pop into the oven whenever you want to bake up a couple. The cookies spread quite a lot, so be sure to not overcrowd your pan. The photo I have above shows them on the pan heading into the freezer. I did not bake them that way– it would have been disastrous! I’m not sure when I’ll get to New York so I can visit the real Momofuku Milk Bar, but until then, I’m glad I can enjoy– in moderation– these beauties at home.

The Recipe: Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

For the Cornflake Crunch:

5 cups cornflakes

1/2 cup milk powder

3 tablespoons granulated sugar

1 teaspoon kosher salt

9 tablespoons unsalted butter, melted

For the Cookies:

2 sticks unsalted butter

1 1/4 cup granulated sugar

2/3 cup light brown sugar, packed

1 egg, at room temperature

1 teaspoon vanilla

1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 1/2 teaspoon kosher salt

3 cups Cornflake Crunch

2/3 cup chocolate chips

1 1/4 cup mini marshmallows

To make the Cornflake Crunch: Preheat oven to 275°F. In a medium bowl, add the cornflakes (use your hands to crush them to about a quarter of their size), milk powder, sugar, and salt. Toss together. Pour the butter over the mixture and gently mix it together. Spread the mixture onto a parchment lined cookie sheet. Bake for about 20 minutes. They will be toasted and smell wonderful when done. Remove from oven and let cool. Store extras in an airtight container.

In a medium-sized bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside. In a small bowl, gently mix the egg and vanilla together. Set aside.

In a bowl of a stand mixer (or use a hand mixer) fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes. Add the egg mixture, and continue to beat for about 6-7 minutes. Scraping down the bowl, as necessary.

Add the flour mixture and mix until just combined, being careful not to over-mix. Fold in the marshmallows, chocolate chips, and cornflake crunch using a rubber spatula.

Form into cookies using a 1/3 measuring cup. Flatten the tops a bit, with your fingers. Place on a large parchment lined cookie sheet and refrigerate or freeze for at least one hour before baking. Place extras in a large plastic bag and leave in the freezer until ready to use. Do not thaw before baking.

When ready to bake the cookies, preheat oven to 375°F. Line a large cookie sheet with parchment paper. Place the chilled or frozen cookies at least 4 inches apart from each other (they spread quite a bit). Bake for about 18 minutes or until they are puffed and the edges are a deep golden brown. More or less time depending upon if using chilled or frozen dough. Be attentive! Remove from oven and let cool for a couple of minutes on the cookie sheet before placing on a cooling rack. Store in an airtight container for a few days. Enjoy!

Source: Adapted from Christina Tosi’s Momofuku’s Milk Bar

Thanks for stopping by Relishing It!

Laurie

Posted in Cookies, Dessert | Tagged Chocolate Chips, Cookies, Cornflake Crunch, dessert, Marshmallows, Momofuku | 4 Comments »

Cajun Red Beans and Brown Rice

April 19, 2013 by Laurie Jesch-Kulseth @ Relishing It

While it is “technically” Spring, as I write this we’re in a winter storm warning here in Minnesota. Yup, a quick glance out the kitchen window and all I see is a white, wind-blown blur. So I guess it’s no surprise that my thoughts are still with warm, comfort foods. I’m not really complaining though. It’ll end eventually, to be followed by those dreaded days marked by 90 degree temperatures and shirt-drenching humidity. Gross. So, I really am quite happy nuzzling into a blanket while the snow falls. Please stop throwing tomatoes at me.

These cajun red beans and brown rice are just the sort of warm, comfort food that I’m talking about. They’re not fancy, but they’re loaded with flavor and are just different enough to add a little variety to your nightly meal routine. They’re made from healthy, whole foods and thickened naturally from the starch in the beans. The cajun flavor is delightful, though not too spicy. The heat level can be adjusted by adding more cayenne pepper. Ham works perfectly in this dish, and not a lot is needed. It gives it a nice, smokey flavor– though, you can easily make this meal with andouille sausage or without any meat at all for a vegetarian option. You may need to adjust the seasonings a bit, namely the salt, as the pork tends to add a decent amount of that. I love making a big batch of these beans and sending the leftovers with my husband throughout the week. Enjoy!

The Recipe: Cajun Red Beans and Brown Rice

2 cups red beans, soaked overnight with salt (or do the quick-soak method)

olive oil

1 medium onion, chopped

4 garlic cloves, chopped

1 green pepper, chopped

1 stalk of celery, diced

2 dried bay leaves

3 1/2 teaspoons sweet paprika

2 teaspoons fresh thyme, minced

1/4 teaspoon cayenne pepper, or more to taste

3 cups chicken broth

6 cups water

2 cups of cubed cooked ham (andouille sausage is a good substitute)

cracked black pepper, to taste

red wine vinegar

Diced green onion, cooked brown rice, and hot sauce for serving

Quick-soak method: Place the beans in a large saucepan. Add enough water and a large pinch of salt to cover the beans by about an inch. Bring to a boil for 1 minute. Remove from heat and leave covered for about 2 hours. Proceed with the recipe at this point.

In a large Dutch oven, heat a couple tablespoons of olive oil and sauté the green pepper, onion, celery, and garlic for a couple of minutes until tender. Add the paprika, black pepper, cayenne pepper, bay leaves, and thyme and cook for about 1 minute. Add the chicken broth, water, red beans, and cubed ham. Bring to a boil, then reduce heat and cover. Let simmer for about 1 hour. Check along the way, turn the heat up a bit, if the beans are not softening. The dish will be done when the beans are very tender and the sauce has thickened. Finish with a splash of red wine vinegar. Season with salt, if necessary, though the ham usually supplies enough. Serve over hot brown rice and a generous sprinkling of green onions. Enjoy!

Source: Adapted from Cooks Illustrated Magazine

Hope you all have a fantastic weekend. See you next week!

Laurie

Posted in Savory | Tagged Brown Rice, Cajun, Cayenne Pepper, Gluten-free, Green Peppers, Ham, Red Beans, Savory, Sweet Paprika, Whole Foods | 6 Comments »

Homemade Harissa

April 16, 2013 by Laurie Jesch-Kulseth @ Relishing It

If you’ve spent much time reading food blogs or magazines, you probably know what harissa is, but for those of you that don’t (Hi Dad!), let me fill you in. Harissa is a North African condiment made mostly from peppers and spices. And it is amazing. Like a punch-of-flavor-to-your-tongue amazing. It’s often found on Moroccan tagines, but I’ve found so many more day-to-day uses for it. I love to slather it on sandwiches. Try it on this meatloaf with a bit of mayonnaise and some hot peppers. Heavenly. It’s also fantastic on an egg sandwich where the yolk is still a bit oozy. Crunchy salads, or paired with carrots– harissa transforms an ordinary meal into something divine.

If you’ve been visiting Relishing It for awhile, or taken a stroll through the ‘menu’ section, you know that I love to make my own condiments. It’s not difficult, and to be honest, they just taste better than those bottled versions that are mass manufactured and sit on the shelf for months. This mustard, ketchup, and red curry paste are a few of my favorites. Harissa isn’t quite so common, but there really are a ton of recipes out there, and they are all a bit different. Some use tomatoes, some don’t. Some use fresh herbs, others stick with dried spices. For this harissa, I was looking for something a bit smokey, but not too spicey. I also wanted it to have a fresh, herb flavor. If you want more of a kick, you can simply add more cayenne pepper or choose a hotter variety of dried peppers for the base. One nice thing about this recipe is that you can easily manipulate it to suit your own tastes. For my part, I think this one turned out perfectly, so I won’t be changing a thing. Top your Harissa with a bit of olive oil to store in the refrigerator for an extended period of time, it should last a few months this way. But…it won’t. You’ll eat it up in no time. It’s that good. Hope you enjoy!

The Recipe: Homemade Harissa

(Makes about 1 cup)

5 dried Ancho chile peppers

5 dried Guajillo chile peppers

3 cloves garlic, chopped

1 teaspoon cumin seed, toasted and ground with a mortar and pestle (or use the flat side of a large knife to smash them)

1 teaspoon coriander seed, toasted and ground with a mortar and pestle

2 teaspoons fresh lemon juice

2 tablespoons fresh parsley, chopped

2 tablespoons fresh cilantro, chopped

pinch of ground cayenne pepper, more to taste

3 tablespoons extra virgin olive oil

3 tablespoons champagne vinegar (white or red wine vinegar will also work)

1 tablespoon tomato paste

sea salt, cracked black pepper, to taste

3 tablespoons soaking liquid, or more, if needed

Place the dried peppers into a medium sized bowl. Pour enough boiling water over them so they are covered. Place a small plate on top of them to keep them submerged. Cover the entire bowl with another larger plate, to keep the heat in. Let sit for 1 hour.

When the peppers are soft, begin by reserving some of the soaking liquid. Remove the peppers from the water. Remove the stem and carefully dump out the seeds. Place the peppers and the remaining ingredients into a food processor. Process for a few minutes until completely smooth. Taste. Adjust seasonings and thickness, if necessary. Store in a jar with a lid in the refrigerator. Cover with a layer of olive oil, if intending to keep for an extended period of time (several months). I don’t cover mine with olive oil, but I generally use it within a few weeks. Enjoy the heck out of this!

Thanks for stopping by today, friends! xo

Laurie

Posted in Savory | Tagged Condiment, Coriander, Cumin, Dried Peppers, Garlic, Gluten-free, Homemade Harissa, lemon, Moroccan, parsley, Spread, Ultimate Meatloaf Sandwich, Whole Foods | 11 Comments »

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Photos by and property of Laurie Jesch-Kulseth. May be used with author’s permission.

Relishing It

All things food

Carnitas Tacos and Fresh Tomatillo Salsa

Whole Grain Lemon Ricotta Pancakes

Spice-Marinated Feta and Simple Fougasse

Simple Carrot Salad with Harissa and Cilantro

Momofuku’s Cornflake Chocolate Chip Marshmallow Cookies

Cajun Red Beans and Brown Rice

Homemade Harissa

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