Harissa Paste ’ R N by Stan Dobrowski I G
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a Reg it ul w a Harissa Paste ’ r n By Stan Dobrowski i G t u a y E Stan Dobrowski says... 5 forks! Dis stuff is da bomb... and it adds a fl avor and heat bomb to just about anything! Think along the lines of Sriracha but wit a bit more body. You can make it as hot as you like by keeping seeds from the red chiles. But go carefully e w a m ‘cause those badboys pack a punch! Also, a word of caution - when cleaning out the red r g p o d . c o chiles, either use rubber gloves or if not, wash your hands thoroughly and even then, try not to touch or rub your eyes for a while. YIELD - 24 servings (2 tbsp. per serving) TIME - 45 mins. A very versital spread or add-in for almost any recipe. INGREDIENTS • 7 dried (hot) red chiles • 6 oz jarred roasted red peppers drained rinsed, and dried • 2 tbsp tomato paste • 4 large garlic cloves peeled • 1 tsp ground caraway seeds (use a mortar and pestle, grinder or food processor) • 2 tsp ground coriander • 2 tsp ground cumin PREPARATION • 1 tsp smoked paprika 1. Place the dried chiles in a heat-safe bowl and cover with hot • ½ tsp cayenne pepper water. Set aside for 30 minutes until chiles are re-hydrated. • Kosher salt 2. Drain the chiles and remove the stems and seeds. You may • 2 tbsp fresh lemon juice want to keep a few seeds in if you like it hotter. • 2 tbsp extra virgin olive oil 3. Combine chiles and remaining ingredients to a food processor fi tted with a blade. Add 1 tablespoon of olive oil, tomato paste, • Stan says... Keep some of the red chili roasted red peppers, garlic, ground caraway seeds, coriander, pepper seeds in the mix to make it a bit cumin, smoked paprika, cayenne, a large pinch of kosher salt, hotter. and fresh lemon juice. Serving & Uses 4. Run the food processor, and while it’s running, drizzle the Use in soups and stews, on crackers and remaining olive oil from the top opening. Stop the processor to sandwiches, as a dip, or to spice up just about scrape down the sides and run again until you reach the desired anything. Really good as a rub to marinate paste-like texture. Taste and adjust seasonings to your liking meats. (remember that the fl avors and spices in the paste will deepen as it sits in the fridge over the next day or two). 5. Transfer the harissa paste to a clean mason jar. Cover with a very thin layer of extra virgin olive oil, then cover the jar with its lid tightly and refrigerate. Caution: Hey! I don’t want nobody gettin’ sick! If you got any food allergies, intolerances or auto-immune diseases, talk to your doctor, nutritionist or dietician to make sure you can use all these ingredients. I mean it! facebook/twitter/instagram - @eatinwitstan Eatin’ wit a Regular Guy . ewargpod.com . [email protected] a production of LeftBrainRightBrain Marketing Nutrition information from whisk.com. Glycemic Index - 38 / Low* Glycemic Load - 1 / Low* Base Recipe Nutrition (It don’t include what Stan Says...) Percent Daily Values based on a 2,000 calorie diet. Nutrition Facts Servings: 6 Calories .............................. 21.04kcal ....... 1% Potassium ............................59.87mg ....... 2% Total Fat .................................... 1.42g ....... 2% Iron ..........................................0.3mg ....... 2% Carbs ........................................ 2.01g ....... 1% Zinc ....................................... 0.04mg .......0% Sugars ...................................... 0.64g ....... 1% Phosphorus ............................4.14mg ....... 1% Protein ......................................0.18g .......0% Vitamin A .......................... 85.09mkg ......11% Sodium ................................ 48.42mg ....... 2% Vitamin C ...............................6.23mg .......8% Fiber .........................................0.52g ....... 2% Thiamin B1 ................................. 0mg .......0% Saturated Fat ............................0.18g ....... 1% Ribofl avin B2 ............................. 0mg .......0% Trans Fat ....................................... 0g ........... - Niacin B3 .............................. 0.06mg .......0% Monounsaturated Fat ................0.93g ........... - Vitamin B6 .............................0.01mg ....... 1% Polyunsaturated Fat ..................0.21g ........... - Folic Acid B9 ........................0.62mkg .......0% Cholesterol ................................. 0mg .......0% Vitamin B12 ..............................0mkg .......0% Calcium ................................. 4.86mg ....... 1% Vitamin D ..................................0mkg .......0% Magnesium ............................2.22mg ....... 1% Vitamin E ..............................0.28mg ....... 2% Vitamin K ..................................1mkg ....... 1% * About Glycemic Index The Glycemic Index (GI) measures how carbohydrates aff ect your blood glucose levels, helping you choose foods for good health. You need carbs as they break down into glucose and provide fuel for most organs, our brain, and muscles during exercise. High GI carbs cause blood glucose levels to spike and crash. Low GI carbs are digested and released slowly for sustained energy. Glycemic Load (GL) Glycemic Load combines the quantity and quality (GI) of carbohydrates providing a way to compare blood glucose values of diff erent types and amounts of foods. How high your blood glucose rises and how long it stays high depends on GL. There are three classifi cations for GL: Low (10 or less), Moderate (11 – 19), and High (20 or more)..