I don’t I’d make it with ALL four of those blends or spices. As you said, baharat and za’atar already have sumac. I HAVE added additional sumac to za’atar in the past, often for baked chicken, but I don’t know if I’d want to put za’atar in shakshuka. And I think harissa paste’s chilis would overwhelm the other spices if you tried to combine them.
If you’re looking for something to oomph up tomatoes, smoked paprika, some star anise and a pinch of cinnamon for a “warm” flavor?
Would that such gustatory debauchery were more frequent. Back to tofu and bok choy stir fry, squash and peppers enchiladas, a mushrooms and pasta!
I’ve made it with paprika, harissa, cumin, chili flakes, za’atar, separately and together, and I’ve not felt that anything conflicted.
If you have it available Ras el hanout pairs really nicely with it. Otherwise something smoky like smoked paprika with cumin works very well
Thanks. I don’t but have made it before (Ras el hanout) and should have all the stuff on hand.
Thanks also @LindaWhit and @mariacarmen for your help.
Did a post office run for one of my clients, then decided to Uber for a bit — weather was a be-yooty-full mix of rain & snow, which can be good for bidned. Didn’t suck.
WFD was another very low-key, simple meal of leftovers: Sunday’s veg & shroom fried rice with the addition of a handful of BTS I fried up with TPSTOGAG & a few chopped up iceberg leaves to up the veg content.
Nice n spicy, and cheap.
Lasagne americane al forno. I didn’t have any lasagna noodles, but I did have a package of mafalde corti that I didn’t particularly love as a sauced pasta, so in they went. I also used up a heel of guanciale, a big hunk of mozzarella and a half tub of stracciatella that were nearing end of life, and some of the glut of homegrown tomatoes (passata) currently overwhelming my freezer. Glorious.
Gorgeous, and mouth watering!
Pan-roasted top-sirloin steaks. Creamed spinach and onions. A BIG potato gratin with Emmental cheese (leftover from fondue night), scallions, and Penzey’s Justice (an allium-laden spice mix). Plenty of leftovers in the spud department – a good thing.
Spinach, onions, spuds, and scallions from our garden surplus.
I made this gorgeous tuna salad, little gem and red cabbage, red onion, cherry tomatoes, kalamata and castelvetrano olives, cannellini beans, hbe, tuna oil, sherry vinegar, garlic, honey, dejon, mayo, parsley dressing. I got distracted and forgot to take a picture. I’ll blame it on the margarita.
From the “tracking expenses” thread, tonight’s dinner was Spinach & Neufchatel Cheese Pierogies. Both Sunshine and Neighbor #2 wanted their pierogies plain, I sprinkled a little Parmesan cheese on mine. These were really good – glad I made up (and froze) extras!!
Hooray!
Thank you… Yes, Neighbor #2 had heard of pierogies, but couldn’t remember ever having any (in the past), thus she wanted to try them plain. I told her if there is a sauce she wants on the next batch, let me know.
Kamut with Carrots, Red Peppers and Pomegranate from a CI recipe - carrots and red bell peppers are sautéed before garlic, garam masala and freshly cooked kamut are added and warmed through. Finished with toasted pistachios, pomegranate seeds, cilantro and lemon juice. Served with wiener wuerstchen
BISO thighs braised with garbanzos and chanterelles in white wine and stock with some cherry tomatoes added later. From the oven:
And in the plate, garnished with capers and feta:
Sour cream, butter, and a drizzle of white vinegar + salt and pepper works for me! Maybe with some applesauce on the side.
