Avocado Harissa

Harrisa is a Tunisian Hot Pepper Paste made from roasted bell peppers, hot peppers, garlic, a few spices and herbs. I was thinking the flavors in Harissa would work great with avocado and they do. I mixed everything up with a fork and left some texture because that is my preference. You can think of this avocado condiment as a sort of a Tunisian Inspired Guacamole. This Avocado Harissa is good with chips, pita bread, toast, eggs, grilled meat and sandwiches. If you want to embellish it you can add a little mild creamy feta (hard to find) or goat cheese and sweet tiny tomatoes is also tasty with it.

Ingredients for about 8 servings

1/2 teaspoon ground cumin

1 teaspoon caraway seeds

3 garlic cloves – ground to paste

1 hot pepper – I used one fried serrano pepper – chopped fine (you might want more heat..more pepper)

1 lemon – just the fresh squeezed juice

2 Tablespoons white vinegar

1 lb avocado

1/4 cup scallions – sliced thin

2 Tablespoons fresh cilantro – well chopped

fresh ground sea salt to taste

fresh ground black pepper to taste

Directions

In a medium mixing bowl add cumin, caraway, garlic, hot pepper, lemon juice, vinegar and mix well.

Cut the avocados, remove pit and scape out the flesh into the bowl.Break the avocado down to your preference.

Add the scallions and cilantro.

Add fresh ground sea salt and pepper to taste.

SERVE!

Avocado Harissa

Something original and different that most people don’t know they’d like!

The Forking Truth

Vegetarian Italian Style Beans

This dish is a much lighter style of a rich bean dish that is one of the few side dishes I make with chicken fat. These Vegetarian Italian Style Beans don’t contain any added fat, meat or cheese. I don’t even bother to sauté the vegetables because I chop them small and they give all their flavor up to the beans that way. This dish is flavorful and easy to make. I cooked dried lima beans for this recipe but used two cans of reduced sodium beans so I’d have three different textures of beans in this dish. Freshly dried beans will always come out better than canned  beans but I’ve found that the beans sold at the stores near me aren’t always so fresh. An old bean will never get soft…so all the effort goes to waste sometimes. It’s ok to purchase reduced sodium canned beans every so often. They aren’t as sweet and creamy as a really good fresh cooked dried bean but if you rinse them really well they come out like quick soaked method beans. Usually I like to use the fresh dried beans I come across come from the local Farmer’s Markets but those darn tasty local beans usually have the most rocks mixed in them too. Today I also used slow cooked and reduced tomatoes I had in my freezer. This dish come out like a thick rich soup but is only thickened from tomato paste and the beans. Day one I thought I might have been heavy handed with the sage but after a day it was perfect. You can also season less and add more the next day if you prefer.

This recipe makes about 10 servings

1 lb dried lima beans – inspected and rinsed well. Soaked overnight in three times as much water as beans (WATER ONLY….)

15 oz can of reduced sodium garbanzo beans – drained and rinsed three times

15 oz can of reduced sodium white beans – drained and rinsed three times

2 celery ribs – chopped well

1 large carrot – peeled and chopped well

1/4 large sweet onion – chopped well

2 garlic cloves – fine hopped

4 hot/sweet jarred cherry peppers – fine chopped

2 teaspoons course sea salt

3 Tablespoons tomato paste

6oz slow roasted tomatoes – rough chopped

4 springs fresh thyme – I’m guesstimating here my thyme was shaped with lots of tiny sprigs

2 bay leaves

1 teaspoon fresh sage – well chopped

1 teaspoon dried oregano

2 teaspoons dried basil

big pinch dried crushed red peppers

i good sized pinch ground white pepper

fresh ground sea salt to taste

fresh ground black pepper to taste

optional – maybe up to a Tablespoon sugar. Taste and decide. Depends on your tomatoes.

optional – maybe 1 garlic clove more – taste and decide if you want to add one shredded garlic clove. Taste and adjust any seasonings necessary.

Directions.

Rinse the lima beans and put them in a big pot. Cover the beans with water (WATER ONLY) that is an inch higher than the beans. Bring to boil and then reduce to simmer. Let the pot simmer for an hour loosely covered.

After an hour everything remaining except for the to taste sugar, salt, pepper and optional extra garlic goes into the pot.

Let the pot simmer another hour and stir occasionally.

After an hour decide on the sugar, fresh ground salt, pepper and maybe another garlic clove to taste. At this point the seasoning should be about correct.

It’s good now but I think it’s better the best day.

Serve as is or with grilled meat , meatballs a sautéed green and maybe grated cheese and a little extra virgin olive oil.

Vegetarian Italian Style Beans

Most people will enjoy this.

The Forking Truth

No Mayo Avocado Mustard Deviled Eggs

This recipe is MAYONNAISE FREE. You make fresh mustard with avocado and then simply mash in your egg yolks. You do need a spice grinder to prepare the avocado mustard. For best results prepare the Avocado Mustard the day before. This recipe makes 3-4 times more mustard than you need. Use the extra mustard to spread on sandwiches.

Ingredients for about 6 servings

4 Tablespoons dark mustard seeds

2 Tablespoons yellow mustard seeds

1 allspice berry

6 juniper berries

1/4 cup sherry

1/3 cup sherry vinegar

2 Tablespoons fresh garlic cloves – ground to paste (2 Tablespoons of garlic paste…this is lots of garlic)

1/4 teaspoon turmeric

sea salt to taste (about 10 turns from a Costco disposable)

tellicherry black pepper to taste (about 15 turns from a Costco disposable)

1 cup of whipped avocado

8 large eggs – boiled – peeled – cut either traditional (across long ways) or threw the middle with yolks removed in a small bowl (2 egg white you won’t use just snack on them or toss them in a salad for lunch….if you like over stuffed eggs you need 10 or more eggs for 6 servings)

1/4 cup avocado mustard

splash cayenne hot sauce – preferably Franks Red Hot

splash Worcestershire sauce

optional up to a 1 Tablespoon water or 1 Tablespoon (mayonnaise I won’t tell) if you think it looks dry***I do note that it gets slightly moister as it sits

fresh ground sea salt to lightly season egg whites

fresh ground black pepper to lightly season egg whites

2 pinches of Piment d’ Espelette to lightly season egg white or just use your favorite kind of paprika, any red fruity dried pepper or for extra spicy cayenne

about three inner celery leaves – well chopped

Directions

You need to grind up the mustard seeds, allspice and juniper berries. Add the spices to a medium mixing bowl. To the bowl add sherry, vinegar, garlic, turmeric, avocado and one Tablespoon water and mix well. Add fresh ground salt and pepper to taste. Wrap and refrigerate over night.

Spicy Avocado Mustard

To the small bowl of egg yolks add 1/4 cup of Spicy avocado mustard, splash hot sauce and a splash of Worcestershire. Mix well. If it looks too tight add up to a Tablespoon of water…..but I note mixture will turn more moist as it sits. Be careful about that because you don’t want runny eggs either.  If don’t need it to be mayonnaise free you can add a Tablespoon of mayonnaise.

Lightly season both sides of egg whites.

Either spoon in filling or use a pastry bag.

Insert pastry tip. Fold over ends of bag and fill.

Twist to hold in filling. Apply pressure and apply in a circular motion. Some celery leaves as a garnish is perfect for these eggs.

Avocado Mustard Deviled Eggs

Tasty and different.

The Forking Truth