SLOW-COOKED GREEN BEANS WITH HARISSA AND CUMIN
Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.
Provided by Claire Saffitz
Categories Bon Appétit Side Thanksgiving Green Bean Garlic Cumin Roast Vegan Vegetarian Wheat/Gluten-Free Vegetable
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place a rack in middle of oven and preheat to 350°F. Toss green beans, garlic, oil, harissa, cumin seeds, and salt in a shallow 2-qt. baking dish to combine.
- Turn garlic cut side down, then roast vegetables, tossing 2 or 3 times, until golden brown and very tender, 60-70 minutes. Let cool slightly, then add vinegar and toss to coat.
GREEN-PEA BURGERS WITH HARISSA MAYO
Homemade veggie burgers often have ingredient lists as long as a midsummer day, but these bright-green patties pack in tons of flavor with just a handful.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 13
Steps:
- Blanch fresh peas in a medium pot of salted boiling water until bright green and just tender, 3 to 4 minutes. Transfer to an ice-water bath and let cool completely. Drain. (If using frozen peas, skip this step.)
- In a food processor, pulse peas and chickpeas until coarsely chopped. Transfer to a bowl and stir in onion, parsley, egg, and breadcrumbs. Season with salt. Form into 4 patties, each about 3/4 inch thick.
- Heat oil in a large nonstick skillet over medium. Cook burgers until golden and crisp, about 4 minutes a side.
- Stir together mayonnaise and harissa in a small bowl until combined. Spread on brioche rolls. Dividing evenly, sandwich burgers, baby greens, and cucumber; serve.
HARISSA-ROASTED GREEN BEANS
For a quick, lively side, green beans are tossed with harissa, a fiery North African chile paste, which adds a smoky, earthy element to this oven roasted dish.
Provided by Shira Bocar
Categories Food & Cooking Healthy Recipes Vegan Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F. On a baking sheet, toss green beans with oil and harissa until coated; season with salt and pepper. Roast, shaking pan once halfway through, until beans are browned in spots, 20 minutes. Sprinkle with 1 tablespoon toasted sesame seeds before serving.
BLISTERED GREEN BEANS AND TOMATOES WITH HONEY, HARISSA AND MINT
It's worth seeking out a well-seasoned cast-iron pan for this recipe as the heat will evenly distribute throughout the surface area helping to ensure beautifully charred, but tender vegetables. Smoky, earthy harissa is given a lift with the addition of honey and lime juice, which is tossed with the green beans and tomatoes and some butter to melt at the end of cooking. Serve with grilled sausages for a fast and flavorful summer meal.
Provided by Colu Henry
Categories dinner, vegetables, main course, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a bowl, combine harissa, honey and lime juice. Stir together until combined and season to taste with salt.
- In large cast-iron skillet, heat 1 tablespoon of the grapeseed oil and the olive oil over medium-high heat. Add green beans and cook undisturbed until they began to char in spots, about 3 minutes. Continue to cook, tossing frequently, until beans are just cooked through and slightly blistered and browned in spots, about 5 to 6 minutes more. Some beans will be more cooked than others - that's O.K. Season with salt and place beans in a bowl.
- Heat remaining 1 tablespoon grapeseed oil in the skillet. Add tomatoes and cook undisturbed until they also begin to char in spots, about 1 minute. Stir tomatoes frequently until they are just cooked through and some begin to burst, about 2 minutes more. They do not need to be totally cooked through. Season with salt.
- Remove skillet from heat and add green beans. Add harissa mixture and butter and toss until everything is combined and butter is melted. Add in half of the mint and stir again. Spoon into a large bowl and scatter with remaining mint. Garnish with flaky salt, if using.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 10 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 502 milligrams, Sugar 9 grams, TransFat 0 grams
MIDDLE EASTERN GARLIC ROASTED CHICKEN WITH GREEN HARISSA AND FLATBREAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h55m
Yield 4 servings
Number Of Ingredients 26
Steps:
- Cook's Note: To roast garlic, cut off the top third of each garlic head, drizzle with EVOO and wrap in foil. Roast in a 400 degree F oven until tender.
- Squeeze the roasted garlic from the skins and combine with the softened butter, EVOO, rosemary, chile and lemon zest. Loosen the skin all over the chicken, then rub the garlic mixture onto the meat under the skin. Sprinkle the skin with salt and pepper. Put the chicken in a baking dish, cover and let stand for 1 hour.
- Preheat the oven to 325 degrees F. Sprinkle the chicken with two-thirds of the Za'atar Spice Blend and roast for 1 hour 15 minutes. Raise the oven temperature to 500 degrees F and roast for 15 minutes more to crisp the skin. Let the chicken rest until cooled, then cut it into quarters.
- Meanwhile, heat a griddle or grill pan and grill the naan until warm. Brush with melted butter and cut in half.
- Divide the chicken quarters among plates and sprinkle with the remaining Za'atar Spice Blend and the lemon juice. Serve with the naan and Green Harissa.
- Combine the sesame seeds, sumac, thyme, cumin, oregano, salt and pepper. Store in an airtight container until ready to use. Cook's Note: The spice blend is great on chicken, beef, lamb, eggplant and anything grilled. You can make extra and store it for weeks. Sumac is available in larger markets and Middle Eastern markets.
- Puree the cilantro, EVOO, cumin, chile peppers, garlic, spinach and lemon juice in a food processor until fairly smooth. Season with salt and pepper. Refrigerate or serve immediately.
GRILLED GREEN BEANS WITH HARISSA
From Ted Allen's In My Kitchen. His notes are: A quick toss in a vinaigrette spiked with spicy North African chile paste, aka harissa, really livens things up; in a pinch, you could use the same amount of Sriracha, or just Tabasco with a chopped garlic clove. Or, if you prefer, skip the heat-these are still really good.
Provided by Brookelynne26
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat a grill or large grill pan to high.
- Prepare a large bowl of ice water; set aside. Fill a large saucepan halfway with water and bring to a boil over high heat. Season the water generously with salt. Add the beans and blanch until just crisp-tender, 2 to 4 minutes.
- Drain, and plunge the beans into the ice water for 2 minutes to stop the cooking. Drain the beans and pat dry with kitchen towels.
- Put the beans in a large bowl and toss with the vegetable oil. Using tongs, arrange in a single layer on the grill and cook until lightly charred, 3 to 5 minutes.
- Whisk together the vinegar, olive oil, harissa, and 1/2 teaspoon salt in a large bowl.
- Add the warm beans, toss, and serve warm or at room temperature.
Nutrition Facts : Calories 85.6, Fat 5.9, SaturatedFat 0.8, Sodium 7.2, Carbohydrate 7.9, Fiber 3.1, Sugar 3.7, Protein 2.1
GREEN HARISSA
I find it great with lamb chops, my BBQ butterflied leg of lamb, chicken, and vegetarian dishes and as a flavor base for any casseroles or stews where a fresh zing is needed. Especially good cooked with a vegetable bake and in guacamole.
Provided by NORMM1
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 40
Number Of Ingredients 8
Steps:
- Place the chiles, garlic, ground coriander, cumin, salt mint and cilantro into a blender or food processor. If the mixture is too dry, add a bit of the olive oil. Store in a bowl or jar in the refrigerator with the remaining oil poured in a layer over the top.
- Make sure that the surface is covered with a layer of oil each time you use some. When you run out of Harissa you can use the oil to add flavor to fried or baked dishes.
Nutrition Facts : Calories 28.4 calories, Carbohydrate 0.9 g, Fat 2.8 g, Fiber 0.2 g, Protein 0.2 g, SaturatedFat 0.4 g, Sodium 175.7 mg, Sugar 0.2 g
GREEN HARISSA
Provided by Soa Davies
Categories Sauce Side Vegetarian Low Cal Hot Pepper Healthy Low Cholesterol Vegan Jalapeño Cilantro Parsley Chile Pepper Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 1 1/2 cups
Number Of Ingredients 10
Steps:
- Lightly toast cumin and coriander seeds in a small skillet over medium heat, stirring often, until fragrant, 2-3 minutes; let cool. Purée seeds with jalapeños, scallions, garlic, oil, parsley, cilantro, lemon juice, and salt in a blender or food processor until smooth. DO AHEAD: Harissa can be made 5 days ahead. Press a piece of plastic wrap directly onto surface of harissa. Cover and chill.
GRILLED GREEN BEANS WITH HARISSA
We received about four pounds of green beans in our CSA box. Thanks to this recipe one quarter of my current green bean situation has been resolved. From foodrepublic.com
Provided by C G
Categories Vegetables
Time 20m
Number Of Ingredients 6
Steps:
- 1. Steam the green beans briefly-about 2-3 minutes. Set aside.
- 2. Meanwhile, preheat a grill or large grill pan to high.
- 3. Place the steamed green beans in a large prep bowl and toss with the vegetable oil. Using tongs, arrange the beans in a [single layer] on the grill and cook until lightly charred, about 3-5 minutes.
- 4. In a small, non-reactive prep bowl whisk together the vinegar, olive oil, harissa (to taste) and salt. Note: I added 2 teaspoons of harissa.
- 5. Arrange the grilled green beans on a serving platter.
- 6. Pour the vinaigrette over the green beans. Serve warm or at room temperature. A garnish of fresh parsley (or cilantro) and/or crispy shallots would not be out of place.
LAMB BURGERS WITH GREEN HARISSA
Steps:
- 1.Light a grill or preheat a grill pan. In a medium bowl, combine the ground lamb with the cooked rice, egg and 1/4 cup of the cilantro. Add 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper and gently knead the meat to blend. Using lightly moistened hands, form the meat into 12 patties, about 1/2 inch thick. Brush the patties with olive oil. 2.Grill the patties over moderate heat, turning occasionally, until browned and cooked through, about 6 minutes. 3.Meanwhile, in a food processor, combine the hot and mild chiles with the scallions, garlic and the remaining 1/4 cup of cilantro and pulse until chopped. Add the 1/4 cup of olive oil and process to a chunky puree. Season the harissa with salt. Wrap the lamb in the warm naan with tomatoes and feta. Spoon some of the green harissa on top and serve. Make Ahead The green harissa can be refrigerated overnight. Suggested Pairing Lively, herb-scented red Côtes du Rhône.
CHARRED GREEN BEANS WITH HARISSA AND ALMONDS
Use this easy, vibrant homemade harissa to transform charred green beans (or any grilled veggies) into a wonderful side dish all season long.
Provided by The Bon Appétit Test Kitchen
Time 40m
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- Char bell pepper (if using fresh) and jalapenños directly over a gas flame or under a broiler until soft and charred all over, 12-15 minutes. Transfer to a medium bowl; cover with plastic wrap. Let steam for 15 minutes.
- Peel, seed, and mince bell pepper and jalapenños. Combine peppers, chiles, garlic, and 1 teaspoon salt in a food processor. Pulse, scraping down sides of bowl, to make a coarse paste. Pulse in 1 tablespoon oil, lemon juice, coriander, and cumin. Season harissa with salt and black pepper.
- Place beans in a medium bowl; drizzle with remaining 2 tablespoons oil. Season with salt and black pepper and toss to coat. heat a large cast-iron skillet or other large heavy skillet over high heat. Working in batches, cook beans, turning occasionally, until blistered and charred in places but still crisp-tender, 6-8 minutes. (Or cook them in a grill basket on the grill.) Transfer to a large bowl; toss with harissa and almonds. Serve warm or at room temperature.
HARISSA GREEN BEANS AND KALE
Just 3 ingredients make this delicious and quick vegetable side dish, featuring frozen green beans and almonds.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Cook beans as directed on box for minimum time.
- Meanwhile, in 12-inch skillet, place kale and water. Cook over medium-high heat, stirring frequently, 3 to 4 minutes or until kale is crisp-tender, adding more water if necessary. Stir in harissa; toss to coat.
- Stir in beans. Cook, stirring gently, until thoroughly heated. Serve topped with almonds.
Nutrition Facts : Calories 100, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 3 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 2 g, TransFat 0 g
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