Pic one: harissa shrimp, with beans 2 ways. Sautéed green beans and tomatoes and pinquinto beans. This was topped with Chermoula.
Harissa shrimp was from the middle eastern cookbook I posted. The recipe was essentially take shrimp, marinate in harissa, chopped garlic, chopped herbs, and salt for 30 minutes. I air fried instead of grilling. And it was delicious. The 30 min marinade time really worked.
The beans ended up being super porky. 🐷. I did my standard basic bean with a bay leaf, Mexican oregano, cloves of garlic, a little bit of ground chilies, and some olive oil. I decided to add a pork chop bone I saved from the last time I did a broiled pork chop. Turned out there was a solid amount of meat hiding in those crevices. The bone did its job. And now I have pork and beans. 😂
The green beans were soft today. They got a sautée with garlic and pepper flakes. Then a steam. Then they were heated up a little. And a squeeze of lemon.
I have never made Chermoula, chimichurri’s North African cousin. I used cumin, coriander, cayenne, ginger, and saffron for the dried spice component.
Breakfast was odds and ends. I had to finish up the chorizo and a little Habenero cheddar.
I attempted chilla – an Indian chickpea pancake. I stuffed mine with veggies: a roasted red pepper (last in the jar), some frozen chard, a grated carrot, cilantro, and some red onion. I used garam masala, onion powder, and garlic powder. This got served with a yogurt/preserved lemon/evoo dip. These were delicious though to be authentic I should have thinned the batter a bit more. But these were pretty easy to make and very delicious. I threw a bit of “California chili crisp” on there too.
A little pork makes things “off plan” but close enough for me.
by PlantedinCA