blog.undiscoveredkitchen.com

It makes a great side with roasted chicken, a pork chop or fish, or for a vegetarian main dish, serve with some quartered hard boiled eggs. I used Mesa de Vida North African Harissa Inspired Cooking Sauce to make it extra delicious! * 1lb carrots, peeled and thinly sliced (any kind you liked, I used a mix of orange, yellow and purple) Bring 2 cups of water to a boil. In a separate bowl, mix parsley, cumin, olive oil, vinegar, garlic, and harissa sauce.

This recipe only contains simple ingredients that you probably already have laying around in your kitchen. Season chicken with salt and pepper then grill and cut into strips or shred. Combine the chicken with the red onion, green onions, ginger, and sesame seeds. Toss with Thai vinaigrette and sprinkle with toasted sesame seeds.

It’s a perfect holder for ice cream, candy, chocolate, or anything you can think of. Pennywise Cook uses a sugar cookie recipe, but any recipe will work to make a cookie bowl. Spinach artichoke dip is perfect for any party, but there’s nothing perfect about getting to the platter and all that’s left is the cold, bottom layer of the dip. This recipe from Spoon University lets everyone get the perfect bite of dip, with a warm crunchy layer on top.

The cooking time is around three hours, but it’s definitely worth all the effort because there will definitely be extras for the next day. • 1/2 jar Mesa de Vida North African Harissa Inspired Cooking Sauce • 1/2 cup low-sodium broth (chicken, beef or vegetable) • 1/2 head of cauliflower, cut into florets • 1/2 sweet potato, cut into 2” dice • 1 zucchini, diced • 1 small eggplant, diced • 1/2 can chickpeas, rinsed and drained Place the ingredients into a slow cooker or heavy pot. For the oven: Cook in a 325 degree preheated oven for 2-3 hours. For the slow cooker: Cook on low for 4-6 hours.