HARISSA

Harissa is a North African condiment that's got one of the most addictive flavour profiles! And, it's just at home on a slice of bread as in a complex stew or sauce. That's what makes it so brilliant! So if you like flavour with a punch, look no further! You can use any combination of dried chile types, and adjust the quantity to suit your taste and spice level. 

I have a general obsession with condiments and dips - a few, even one excellent condiment can elevate the simplest of ingredients to another level. I like having various types of condiments like harissa, pestos, salsas, salad dressings, dipping sauces, nut butters etc. around so I can make a quick meal with pretty much any fresh vegetable or fruit, cooked grains, eggs, leftovers, etc. Like this sandwich I made (photo above) with harissa and some leftover lamb meatballs with spicy tomato sauce I'd made for a dinner party (not-so-great photo below).

Harissa

makes: 1 cup

- 8-9 dried chiles de arbol or cayenne

- 2 chile guajillo

- 3 cloves garlic

- 2 tsp. salt

- 1/2 tsp cinnamon 

- 1 lemon, juiced 

- 1/4 cup sun-dried tomatoes (optional)

- 1/3 cup olive oil

- 1 tsp. coriander

- 1 tsp. cumin

- 1 tsp. smoked paprika (optional)

- 1 tbsp. caraway seeds

1. On medium-low heat, dry-roast the chiles in a skillet without burning them (or they'll taste bitter). Transfer to a bowl filled with enough hot water to submerge the chiles, and add the sun-dried tomatoes. Set aside for 10-15 minutes. Drain and remove the chile stalks.
2. In the same skillet, dry-roast the caraway seeds. Let them cool.
3. In a blender jar, add the drained chiles and all other ingredients and blend to a smooth paste.
4. Transfer to a container and store in the fridge for up to 2 weeks.

MILLET WITH DANDELION PESTO AND ROASTED VEGETABLES: GLUTEN-FREE

Millet is an ancient grain high in protein, essential nutrients, and heart-healthy soluble fibre. I really love millet - the whole grain and flour both. In addition to being gluten-free, Ayurvedically, millet is sweet, dry, light, and rajasic/sattvic. I.e. it won't contribute to mucous formation and heaviness in the body that grains like wheat do. Millet is a mild goitrogen though, so if you have thyroid problems, avoid eating it every day. I generally don't eat any grain everyday or for a number of days in a row. I like to vary the grains I eat, and also throw in some grain-free days a couple of times a week. In general, apart from unfermented soy, I don't exclude any bean, grain, or legume from my diet.

I also don't subscribe to food trends - like quinoa. Not that quinoa is bad, but I don't like its taste, texture, appearance, and effect on my body, and although I don't yet know it, there must be a reason why my body doesn't like quinoa. Over the years I've learnt to listen to my body - it tells me things for a reason, and it's always been right. As an aside, quinoa and millet both have high protein content and are nutritionally comparable.

Soaking grains helps neutralise phytic acid which can interfere with the absorption of nutrients in the body. Although millet has among the lowest phytate content, it's still good practice to soak it and neutralise the little phytate content it has. Toasting isn't essential but it brings out a delicious nuttiness in the millet - if you don't have time to toast, just soak the millet and carry on with the recipe.

Rutabagas are a member of the cruciferous family, as evidenced by the slightly sulfuric cabbage-y smell when you cut into one. Also like cruciferous vegetables, rutabaga can be eaten raw but when cooked it develops a wonderful hint of sweetness that I really love! It's a terrific complement to roasted sweet potatoes, potatoes, and carrots.

And dandelions... as I've said before, they're dismissed off as weeds but really are quite an excellent and nutritious green. I really love the mild bitterness of the dandelion and in spring when they're in season, I have them quite regularly in my smoothies and sautéed as a green. The dandelion pesto lasts forever in the freezer - I make a large batch then freeze in a couple of smaller containers and use as a sandwich spread, on eggs, in a rice salad, on salmon, pasta... just like any other pesto. 

Millet with Dandelion Pesto and Roasted Vegetables

makes: 4 - 6 servings (1-1/2 - 1 cups per serving)

Millet:

- 1/2 cup dandelion pesto

- 1 cup millet, toasted in a pan and soaked for 8 - 24 hours

- 2-1/2 cups water

- 1 shallot, sliced (or small red onion)

- 3 cloves garlic

- 1 capsicum, diced (any colour)

- 1 tbsp. caraway seeds

- 1 tbsp. coconut oil

- 1/4 cup chopped cilantro (or parsley)

- salt, to taste

- freshly ground black pepper, to taste

Roasted Vegetables:

- 1 medium sweet potato, cut into chunks

- 2 medium potatoes, cut into chunks

- 2 medium carrots, cut into chunks

- 1 medium rutabaga, peeled and cut into chunks

- 1 cup cherry tomatoes

- 2 cups cauliflower florets

- 1 medium zucchini, cut into chunks

- 1 tbsp. cumin seeds

- salt, to taste

- freshly ground black pepper, to taste

- 2 tbsp. coconut oil

1. Preheat the oven to 425 F/220 C.
2. Roast the vegetables: in a large bowl toss the sweet potato, potatoes, carrots, and rutabaga with 1 tbsp. coconut oil, 1/2 tbsp. cumin seeds, salt, and pepper. Grease a baking sheet with 1/2 tbsp. coconut oil and spread the vegetables on it in a single layer. Roast for 20 - 25 minutes or until cooked (the rutabaga won't become soft like potatoes will, but it's fine because rutabaga can even be eaten raw).
3. In the same bowl used for tossing the root vegetables, toss the cauliflower, tomatoes, and zucchini with the remaining 1/2 tbsp. coconut oil, 1/2 tbsp. cumin seeds, salt, and pepper.
4. Remove the roasted root vegetables from the oven and transfer to a clean bowl. In the same baking tray, spread the tomatoes, cauliflower and zucchini in a single layer and roast at 400 F/200 C for 15 - 20 minutes or until the cauliflower is just cooked - it should not be mushy. Remove from the oven and add to the bowl with the root vegetables. Turn the oven off.
5. Cook the millet: While the vegetables are roasting, bring the 2-1/2 cups water to a rolling boil in a saucepan and add the millet. Give it a quick stir and continue to boil for 3-5 minutes. Turn the heat down to low, cover the pan and cook for another 15 minutes or until the millet is soft and fully cooked.
6. While the millet is cooking, heat the coconut oil in a deep skillet or wide pan on medium, and add the caraway seeds. When the seeds start to sizzle, add the shallot, garlic, and capsicum and stir. Turn the heat to low and sauté till the vegetables are a bit soft, adding 1/4 cup water if needed to keep them from sticking since we're using just 1 tbsp. oil. When the vegetables are sautéed, add in the cooked millet, dandelion pesto, and chopped cilantro, and mix. Add salt and pepper to your taste.
7. Add the roasted vegetables and mix well before serving. (To reheat in a microwave: sprinkle a bit of water and cover the bowl then heat).

PAGACH: SLOVAK CABBAGE-STUFFED BREAD

Part of the Abbecedario Culinario - Slovakia in February!

Pagach: Slovak Cabbage-stuffed Bread

makes: 2 loaves (7 inch x 10 inch)

Dough:

- 2-1/2 cups all-purpose or bread flour (not whole wheat; please get your fibre from fruits and vegetables!)

- 1-1/2 tsp. yeast

- 1 tsp. salt

- 1 tsp. sugar

- 1-1/2 to 2 cups (or more as needed) lukewarm water (not hot or the yeast will die and the dough won't rise)

1. Mix 1 cup warm water, 1 cup flour, and the yeast. Set aside for 20 min. to 1 hr. It should be frothy.
2. Add the remaining flour and mix. Add water 1/4 cup at a time and mix until the dough comes together without being sticky. If the dough is too sticky add flour 1 tbsp. at a time and incorporate into the dough until the dough stops sticking to your fingers. Knead into a smooth, pliable dough and put in a large bowl.
3. Put the bowl in a draft-free place (usually in an unheated oven or a cabinet). Allow the dough to rise for 1 hr. our until doubled in size.
4. Preheat the oven to 350 F/180C.
5. Take the bowl of dough out of its resting place and push the dough down till it deflates. Divide the dough into 4 parts.
6. Generously dust 2 baking trays with flour and using your fingers, push the dough into an approximately 1/4 in. thick rectangle. The size of the rectangle will vary depending on the amount of dough and how well you shape it, but the thickness should be no less than 1/4 in. or the bread will stick to the tray during baking because of the wet filling.
7. Spread the filling (recipe below) within 1/2 in. to 3/4 in. of the edge of the rectangle.
8. Using a second piece of dough, in the other baking tray, make another rectangle large enough to fit on top of the rectangle with filling. Press the edges to seal (since the dough is fresh there's no need to wet the edges to seal). If desired, top with caraway seeds, onion (nigella) seeds, or any other topping of choice.
9. Bake at 350 F/180 C for 20 - 30 minutes or until the bread is lightly browned and sounds hollow when tapped.
10. Remove from the oven, let it sit for 15 minutes, then cut and serve.
11. Repeat with the other 2 portions of dough.

Cabbage Filling:

- 1/2 head of a medium cabbage, cored and shredded
- 1 small yellow onion, diced
- 1/2 green or red capsicum, diced
- 1 tsp. caraway seeds
- 2-3 tbsp. chopped fresh parsley
- salt and pepper to taste
- 1 tbsp. olive oil
- 1/4 cup water
- 1 tbps. crushed red pepper (optional)

1. Heat olive oil in a pan until hot but not smoking.
2. Add caraway seeds and turn heat to medium. After the caraway seeds sizzle, add the onion and capsicum and sauté until the onion starts to soften. Add cabbage, stir to mix, and allow to cook for 2-3 min.
3. Add the 1/4 cup water to the pan and stir so the vegetables don't stick to the pan. Let the cabbage cook - it will reduce in volume and you will have approximately 1-1/2 to 2 cups filling. Season with salt and pepper, and crushed red pepper if using.
4. Let the mixture cool completely before spreading it on the dough (as described above).

Notes:

1. If your yeast is old or you're not sure whether it is alive, proof it before mixing the flour to make the dough. Proofing yeast - even the regular non-Rapid Rise kind - is only done to prove that the yeast is alive before preparing a recipe. Proofing is not imperative in baking.

2. To proof 1-1/2 tsp. yeast: heat 1/2 cup water to 80 F/26 C, sprinkle yeast on the surface, let it sit for 10 minutes. If it is frothy, your yeast is alive. If the yeast does not react, it is dead and cannot be used for baking.