The star of this recipe is harissa, a spicy condiment with roots in Africa. It’s mainly composed of hot red pepper, cumin, garlic and caraway, but there are variations. You can buy it in a jar at the grocery store and use just a bit to flavor many dishes.
Do you smell the sweet fruit wafting through the produce aisles? It’s strawberry season in Florida!
These are tea cakes, really just muffins that are a little bit dainty. They are the result of wanting a treat that was not totally desserty but had chocolate in it. Oh, and used the gorgeous strawberries I had just bought. Oh, and contained some almond flour, because I have a lot of it leftover from Christmas cookie baking.
Cauliflower has had a glow-up.
In recent years, it has busted out of its shell and gained popularity as an alternative to other foods.
There’s the rice alternative, in which cauliflower is grated on a large box grater or broken down in a food processor into small, ricelike pieces, then cooked until soft. There’s the mashed potato alternative, when cauliflower is cooked and pureed with things like milk and cheese. And there’s even the steak alternative, where you cut the cauliflower into thick slabs and roast it in the oven or in a skillet with plenty of olive oil and salt and pepper until it’s soft.
I don’t usually like to admit when a meal is inspired by what I feed my dog, but, here we go: This week’s recipe is brought to you by leftover canned pumpkin, which my husband and I put in our puppy’s food bowl as a treat for Thanksgiving. (Too much?) Since then, I have made this perfectly spiced curry countless times.
I’ve written about curry, the Indian dish that refers to a specific combination of spices and is usually served in sauce form over rice and other things as a quick way to get something flavorful on the table. I usually start with curry powder and coconut milk, and the rest of the additions vary here and there. Pumpkin may be my favorite of all.