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SPICY CHICK PEAS AND SPINACH

Ingredients: 1 large Onion, chopped 4 Cloves garlic, minced 6 Carrots, sliced thin 1 Cup(s) Bouillon 1/2 Teaspoon(s) Harissa 1 Pound(s) Chick peas, cooked or 3 1/4 Cup(s) Fresh cilantro, chopped 1 Pound(s) Fresh spinach, rinsed and Directions: Bring the onion, garlic, carrots, bouillon and harissa to a boil in a large pot and simmer until the vegetables are softened, about 20 minutes. Add the chick peas, cilantro and spinach and simmer until the spinach is wilted. Serve over brown rice or couscous. Each diner can stir in a little more harissa to suit his or her own taste. 4 to 6 servings.
HARISSA SAUCE 4 or 5 fresh hot red chiles, or 10 dried red chiles 3 or 4 garlic cloves 3 Cup(s) aromatic broth 2 Tablespoon(s) minced cilantro 3 1/2 to 4 lbs chicken parts, fat removed -1 (s) 2 onions chopped 8 Carton(s) pods, punctured 3 2-inch cinnamon sticks 10 to 15 peppercorns 1 Cup(s) chick-peas soaked 4 strips orange rind 1/2 Teaspoon(s) saffron 1 nutmeg 10 to 15 sprigs cilantro 1/2 Pound(s) carrots, scraped, cut in chunks 1 1/2 pumpkin, peeled, cut in chunks 2 sweet red peppers, seeded, quartered Directions: If using the dried chilies, soak them in a cup of hot water for 1 hour, then drain. Pound or mince the chilies, garlic and salt into a paste. Mix all or some of this paste, according to the degree of hotness desired, with the broth, and serve hot, garnished with the cilantro. Aromatic Broth: Put the chicken parts, turkey neck and giblets, butter, onions, cardamom, cinnamon sticks, peppercorns and cloves into a heavy pan. Cover and cook over medium-low heat for about 20 minutes, stirring occasionally. Before the mixture begins to brown, add the remaining ingredients (except chopped cilantro). Cover and simmer for 1 hour, skimming off as much fat as possible. Raise the heat to medium and let the broth cook, uncovered, for 1 hour. The broth should reduce to about 7 cups during this time. Season with salt and remove from heat. Remove the pieces of chicken and discard. Strain the broth through a large sieve set over a large bowl, pressing against the vegetables. Set aside 3 cups broth to make the harissa sauce. Serve the remainder, piping hot, garnished with cilantro.
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Cook black-eyed pe Smoked-gouda risotto with spinach and mushrooms To prepare risotto, combine water and broth; set aside. Melt butter in a large nonstick saucepan over medium heat. Add 1/3 cup shallots; cover and cook 2 minutes. Add rice; cook 2 minutes, uncovered, stirring constantly. Stir in 1/2 cup wine; cook 30 seco Brown rice, lentil, and spinach curry Wash lentils and put them in a saucepan with 1 1/2 cups of water. Bring to a boil. Cover, reduce heat to very low, and cook 20 minutes. Remove from heat until ready to add to the rice. Heat the saute liquid in a large heavy saucepan or Dutch oven. Add oni Asian beef with snow peas 1. In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside. 2. Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned Spicy artichoke sauce Cook garlic in oil for about 2 minutes, stirring often. Stir in remaining ingredients (except artichokes and parsley) and bring to a boil, then simmer about 15 minutes, stirring often. Add artichokes and their marinade and the parsley and simmer about 5 m Fried spicy rice Rinse the rice, removing any stones. Using a sharp knife, cut the onion into slices. Melt the ghee in a large saucepan and saute the onion until crisp and golden brown. Add the ginger, garlic, and salt to the onion in the pan, stirring to combine. With a Spicy grilled sweet potatoes Lightly coat a grill or grill pan with cooking spray and heat to medium-high. Cut sweet potatoes into fries 1/3 inch thick by 2 to 4 inches long. In a medium bowl, combine sweet potatoes, oil, paprika, thyme, salt, cayenne and black pepper. Grill sweet Spicy jacket potatoes Preheat the oven to 400F degrees. Scrub the potatoes and pat them dry with absorbent paper towels. Prick the potatoes all over wit a fork, brush with oil and season with salt and pepper. 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Remove bones and dark skin from salmon and set aside. Add egg whites, onions, salt, and paper to salmon juice and mix together with fork. Crush the crackers with your hands. Do not use crack