Archive for November, 2009
OK – so how many of you joined me tonight in enjoying my easy, peasy (and did I mention delicious?) Harissa sauce?
This was so incredibly flavorful! I was thrilled to see that the recipe yielded a little extra, too — this will make a great addition to a wrap, sandwich, noodles or rice! I couldn’t believe the flavor that was packed into this extremely simple sauce — you have got to try it!
Progress photos:
the makings of deliciousness
Don’t let this photo fool you, the Mister and I both thoroughly enjoyed this dinner and look forward to having our leftover Harissa sauce!
Any other easy sauce recipes? Please share in the comments — I’d love to try some out!
p.s. I am STILL on jury duty — can you even believe it?
Mahi Mahi with Harissa — doesn’t that sound fancy? Don’t let the unfamiliar term scare you. Harissa is simply a red sauce or paste whose main ingredients are red peppers, chili peppers and garlic. It’s always low fat, fairly low in calories and extremely flavorful — you certainly get a big bang for your (caloric) buck!
While the dish might sound a bit complicated, it’s actually quite easy (just don’t tell the people you are serving! Let them think you spent hours in the kitchen 
)
Remember when we made acorn squash together? Well, we’re going to do ‘Make it’ Monday the same way today!
I’ve been super excited to make this recipe, and I hope you’ll join me in enjoying it tonight. I’ll be sure to upload my result photos and final review, but I really think I have a winner.
This really is the perfect dish to trick people into thinking you are a culinary god(dess) — want to make your husband, wife, boyfriend, girlfriend or parents think you spent hours in the kitchen?! Look no further than this recipe. With less than 10 simple ingredients and only 3 steps, this is the perfect dish for a night where you don’t have a lot of time, but don’t want to sacrifice on the quality of your meal.
Healthy, flavorful and quick — how can you go wrong?
You’ll need:
2 (6 oz) mahi mahi, sea bass, halibut or snapper fillets
1 (12 oz) jar roasted red peppers
1/2 tsp cayenne pepper
1 clove garlic
2 Tbsp extra-virgn olive oil
1 Tbsp sherry or red wine vinegar
1/2 tsp cumin
First combine red peppers, cayenne, garlic, olive oil, vinegar and cumin in a blender. Puree until smooth and add salt and pepper to tastse.
Next, preheat the broiler on medium high. Season the flesh side of the fillet with salt and pepper to taste. Place fillets skin-side down on the broiler pan. Cook until the skins are slightly crispy (4-5 minutes). Flip and cook for another 2-3 minutes. When done, the fish should flake with pressure from fork or fingertips.
ENJOY!
Harissa
Don’t like fish? No problem! You can use the Harissa sauce on grilled chicken or vegetables, too!
Thanksgiving is the holiday of peace, the celebration of work and the simple life… a true folk-festival that speaks the poetry of the turn of the seasons, the beauty of seedtime and harvest, the ripe product of the year – and the deep, deep connection of all these things with God. ~Ray Stannard Baker (David Grayson)
As we express our gratitude, we must never forget that the highest appreciation is not to utter words, but to live by them. ~John Fitzgerald Kennedy
If the only prayer you said in your whole life was, “thank you,” that would suffice. ~Meister Eckhart
The Pilgrims made seven times more graves than huts. No Americans have been more impoverished than these who, nevertheless, set aside a day of thanksgiving. ~H.U. Westermayer
Thanksgiving was never meant to be shut up in a single day. ~Robert Caspar Lintner
Thanksgiving comes to us out of the prehistoric dimness, universal to all ages and all faiths. At whatever straws we must grasp, there is always a time for gratitude and new beginnings. ~J. Robert Moskin
Happy Thanksgiving, everyone! What are you thankful for? How fitting that is is Thankful Thursday today!
Now get off the computer and go eat yummy food with your loved ones! It’s time to make memories