HARRISA SPICE RECIPES

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EASY ROASTED PUMPKIN SEEDS - EASY RECIPES FOR HOME COOKS



Easy Roasted Pumpkin Seeds - Easy Recipes for Home Cooks image

Season pumpkin seeds with almost anything from your spice cabinet. Boiling the seeds in salted water for 5 minutes before roasting helps to clean and season them. Before baking, pat the boiled seeds very dry otherwise they will not brown or crisp.

Provided by Adam and Joanne Gallagher

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield Makes 1 1/2 cups

Number Of Ingredients 4

1 1/2 cups pumpkin seeds
2 teaspoons fine sea salt, plus more for serving
2 teaspoons olive oil, melted coconut oil or nut oil like walnut
2 teaspoons your favorite spice blend such as curry powder, harissa and chili powder

Steps:

  • Heat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Fill a medium saucepan with about 2 cups of water and season with 2 teaspoons salt. Bring to a boil.
  • Meanwhile, scoop the seeds from your pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them around until the seeds float and are mostly clean.
  • Add cleaned seeds to the boiling salted water. Simmer for 5 minutes. Drain and pull away any remaining pumpkin attached to the seeds.
  • Scatter the seeds onto clean dishcloths and pat them very dry. Mound the dried seeds onto the prepared baking sheet. Add the oil and any spices on top then toss until well coated. Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on how large the seeds are.

Nutrition Facts : ServingSize 2 tablespoons, Calories 105, ProteinContent 5 g, CarbohydrateContent 2 g, FiberContent 1 g, SugarContent 0 g, FatContent 9 g, SaturatedFatContent 2 g, CholesterolContent 0 mg

COCONUT-HARISSA MEATBALLS RECIPE | BON APPéTIT



Coconut-Harissa Meatballs Recipe | Bon Appétit image

Did someone say weeknight meatballs? Juicy pork meatballs, nestled in a fiery, creamy harissa-coconut sauce, are ready in under an hour.

Provided by Sahara Bohoskey

Yield 4 Servings

Number Of Ingredients 12

2 medium shallots
4 garlic cloves
1 tsp. garam masala
½ cup finely chopped cilantro, plus leaves for serving
2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more
Freshly ground black pepper
1 lb. ground pork
1 Tbsp. plus ¼ cup refined coconut oil, room temperature
⅓ cup harissa paste
1 13.5-oz. can unsweetened coconut milk
2 15-oz. cans white beans, rinsed
½ tsp. sumac, plus more for serving

Steps:

  • Finely chop shallots and garlic. Combine garam masala, half of the shallots, half of the garlic, ½ cup cilantro, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a large bowl; season with pepper. Add pork and mix gently until just combined. Divide into 12 pieces and roll into balls.
  • Heat 1 Tbsp. oil in a large skillet over medium-high. Cook meatballs, turning occasionally, until browned in spots, 5–8 minutes. Transfer to a plate.
  • Reduce heat to medium; cook remaining shallots and garlic in skillet, stirring often, until garlic is softened, about 2 minutes. Stir in harissa paste, coconut milk, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; season with pepper. Bring to a simmer, reduce heat to medium-low, and cook until slightly thickened, 6–8 minutes.
  • Nestle meatballs into sauce; cover and cook 10 minutes. Turn meatballs over; cook, uncovered, occasionally spooning sauce over, until sauce is about the consistency of marinara, 8–10 minutes.
  • Meanwhile, heat remaining ¼ cup oil in a medium saucepan over medium-high. Add beans and ½ tsp. sumac; season with salt and pepper. Cook, stirring and mashing beans and adding up to ¼ cup water a little at a time to loosen if needed, until heated through and almost completely mashed, about 3 minutes.
  • Divide beans among plates; top with meatballs and sauce. Scatter cilantro leaves and sumac over.

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