HARISSA
Serve this spicy North African-style condiment as a sauce for fried or roast chicken, as a marinade for pork chops or grilled steak, or to add kick to plain mayonnaise.
Provided by Food Network Kitchen
Categories condiment
Time 50m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- If you want spicy harissa, include the chiles' seeds; if not, slit them open to remove and discard the seeds. Tear the chiles into large pieces and place them in a medium bowl. Carefully pour 4 cups boiling water over chiles and set aside until softened, about 20 minutes.
- Meanwhile, place the coriander and cumin seeds in a small skillet and cook over medium heat, swirling the pan often, until the spices are fragrant and lightly toasted, 2 to 3 minutes. Transfer the spices into a blender, add the oil, salt, garlic and lemon juice, and puree until smooth. Drain the chiles, reserving 1 cup of the soaking liquid (discard remaining liquid). Add the chiles and reserved liquid to the blender and puree on high until very smooth, about 2 minutes. Season the harissa with pepper and transfer to an airtight container. Refrigerate for up to 2 weeks.
SOFT SCRAMBLED EGGS ON TOAST
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 3 to 4 servings
Number Of Ingredients 4
Steps:
- Crack the eggs into a mixing bowl. Whisk the eggs until the yolks and the whites are cohesive and light yellow.
- Add the butter to a nonstick pan and heat over medium-low heat. When the butter is melted, add the eggs and 1/2 teaspoon salt. Continue moving the eggs with a rubber spatula; after a few minutes, some curds will start forming. Keep stirring and scraping the pan until the eggs come together, are creamy and look almost like a custard. This process can take between 15 to 20 minutes. Remove the pan from heat. Season with salt.
- To serve, spoon the eggs onto the toast. Top with freshly ground black pepper.
SOFT SCRAMBLED EGGS WITH KALE AND CRISPY QUINOA
"I rely on superfoods like quinoa and kale to start every day with a boost of sustainable energy," says Michael.
Provided by Michael Symon : Food Network
Time 20m
Yield 1 serving of eggs and kale, plus 6 cups of quinoa
Number Of Ingredients 7
Steps:
- Set a large nonstick skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat to shimmering. Add the ginger and cook until fragrant, about 15 seconds. Add the quinoa and shake the skillet to spread it out into an even layer. Cook, without stirring, until the bottom gets crispy, about 3 minutes.
- Flip the quinoa and continue cooking until the other side gets crispy, about 3 minutes. Add the kale, season with a pinch of salt and a twist of pepper, stir to combine and cook for 1 minute. Transfer to a plate and set aside.
- In a medium bowl, whisk together the eggs and coconut water to thoroughly blend. Wipe out the skillet, set it over medium-high heat and add the remaining 1 tablespoon olive oil, then immediately add the eggs and begin stirring. Season the eggs with a pinch of salt and a twist of pepper. Cook, stirring constantly, until small, soft curds form, about 2 minutes.
- Serve the scrambled eggs on top of the crispy quinoa.
- Make the quinoa: In a medium saucepan, combine 3 1/4 cups water, 2 cups quinoa (rinsed) and a good pinch of salt. Bring to a boil. Stir the quinoa, cover, reduce the heat to maintain a gentle simmer and cook until the quinoa pops open (releasing the circular white germ of the seed) and all the liquid is absorbed, about 15 minutes. Spread the quinoa out on a sheet pan and let cool before transferring it to an airtight container. Cooked quinoa will last up to 5 days in the fridge.
BREAKFAST SCRAMBLE
Eggs are scrambled with kale, harissa, bell peppers, and bacon for a quick yet flavor-packed keto breakfast done in one pan.
Provided by Kim Nelson
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1/2 the oil in a nonstick pan over medium high heat. Add bell pepper and onion; cook, stirring frequently, until pepper starts to brown, about 5 minutes. Add remaining oil. Stir kale, harissa, and garlic into the hot oil until well combined. Reduce heat to medium; splash in 1 to 2 tablespoons of water if needed.
- Gradually stir eggs into the kale mixture. Cook, stirring frequently, until nearly set, about 2 minutes. Mix in bacon, feta, and pepperoncini. Heat through. Transfer to a bowl or plate.
Nutrition Facts : Calories 248.3 calories, Carbohydrate 7.1 g, Cholesterol 274.1 mg, Fat 17.5 g, Fiber 1.3 g, Protein 15.8 g, SaturatedFat 6.8 g, Sodium 852.5 mg, Sugar 3.2 g
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- Heat the olive oil in a oven-safe skillet set over medium-low heat. Once the oil is shimmering, add the onions and sauté until soft, about 5-7 minutes. Add the garlic and harissa; sauté until fragrant, about 60 seconds.
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- Place a 10-inch carbon steel pan in the middle of the oven and heat the oven, with the pan in it, until it hits 350ºF. Leave the oven on for at least 30 more minutes after it comes to temperature.
- While the oven is heating, measure the butter out onto a square piece of parchment measuring about 2 inches by 2 inches. Let it sit near the stove to warm up; you want the butter to be very soft, but not melted.
- After 30 minutes, in a medium bowl, whisk together the mayonnaise, water, harissa or herbs (if using), and salt until smooth. Whisk in the eggs until a light and homogenized mixture is formed. Pull out your serving bowl(s) or plate(s) and place them near your cooktop.
- Remove the pan from the oven and place it on a burner over medium heat. Add the butter and swirl the pan to coat.
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