|It adds spice to foods and doubles as eye cream!|
Greek Style Couscous
Time: 15 minutes
5 cups couscous
1 cucumber, seeded and chopped
15 grape tomatoes, quartered
1 teaspoon white wine vinegar
1/4 cup red onions
2 tbsp lemon
1 tbsp toasted sesame seeds
Harissa to taste
Salt to taste
- Prepare couscous according to product instructions.
- Allow to cool then add in the remaining components.
Sweet & Sour Okra
Time: 20 minutes
12 oz frozen okra
5 garlic cloves, minced
1/2 tsp red pepper flakes
7 tbsp water
3 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1 tsp olive oil
salt to taste
1 tsp sugar
4 tsp lemon juice
- Defrost the okra and drain well. Defrosted okra has a tendency to become slimy. You can fix this with a tiny bit of vinegar
- Combine 4 tbsp of water, garlic and red pepper. Blend well.
- Mix in the coriander, turmeric and cumin until it becomes a paste.
- Heat olive oil over medium heat and add the spice paste. Stir and cook for about 2 minutes
- Add the okra, sugar, salt, lemon juice and remaining water.
- Let the mixture come to a simmer then cook covered on low heat for 10 minutes.
Okra always reminds me of home thanks to my grandmother's amazing okra gumbo that is so spectacular it should be jarred and served as dipping sauce. Again we were trying to incorporate some sweetness to counteract the spice.
Time: 75 minutes (inactive for 60)
12 oz tempeh
- Steam the tempeh for 5 minutes. This opens it up to better absorb marinades and removes some of the its natural bitter taste.
- Marinade the tempeh in a mixture of the remaining ingredients for about an hour. I recommend a 1:1 mixture of soy sauce and olive oil with lemon juice and harissa to taste (and desired heat level).
- Cook the tempeh over medium heat until browned (about 3 minutes per side).
|Tempeh: soy protein that looks kind of like grainy hot dogs. You can't go wrong.|
The meal ended up coming together quite nicely and was best enjoyed by just mixing it all together and pouring on copious amounts of the harissa paste.
It was great cooking with my sister whose style of adding ingredients willy nilly to taste provided a wonderful foil to my more methodical chemist approach. As I continue in this cooking journey and learn more, I hope to adopt that approach. If anything, it'll make writing up the procedures much faster.