2 tablespoons ground cumin
1 tablespoon ground turmeric
1 tablespoon paprika
¼ teaspoon cayenne
1 teaspoon Kosher salt
Freshly ground black pepper
4 lamb rib chops
1 ½ tablespoons vegetable oil
1 medium shallot, thinly sliced (about 1/4 cup)
½ cup homemade or store-bought low sodium chicken broth
2 (15-oz) cans chickpeas, drained and rinsed
1 tablespoon harissa
3 cups packed fresh spinach leaves (about 3/4 ounce)
2 tablespoons fresh juice from 1 lemon, plus lemon wedges for serving
1/2 cup fresh picked cilantro leaves, roughly chopped
Combine the cumin, turmeric, paprika, cayenne, salt and pepper in a bowl. Heavily season the chops with the mixture and set aside.
Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the chops and cook without moving for 3 to 4 minutes, then flip and continue to cook until the internal temperature reaches 130°F as registered on an instant-read thermometer, 3 to 4 minutes longer. Remove from pan and set aside on cutting board, tenting loosely with foil.
Return pan to medium heat without wiping it out. Add the shallots, cook until softened, about 1 minute, then add the stock, scraping up any brown bits with a wooden spoon. Add the chickpeas and harissa and stir to combine. Simmer for 2 minutes, then add the spinach and cook until wilted. Season to taste with salt and pepper. Stir in lemon juice and half of cilantro off-heat (you could also add a few leaves of mint at this time too). Transfer to serving plates, top with lamb chops, sprinkle with remaining cilantro, drizzle with olive oil, and serve immediately with lemon wedges.
Kale Salad
1 bunch of kale- de stemmed, torn into strips
Cilantro
Lime juice
Olive oil
Salt
Pepper
After de stemming kale leaves, tear into strips, and while you are doing that, massage kale to release the moisture. Salt the leaves, add lime juice from 1/2- whole lime, a couple glugs of olive oil and salt and pepper to taste. Chop cilantro and stir in, and enjoy!
Cauliflower and Potato Curry
4-6 medium potatoes, cut into chunks
1 head cauliflower, cut into florets
1 onion, coarsely chopped
4 cloves garlic, minced
1 red pepper, coarsely chopped
1 large can tomatoes
1 T coriander seeds
1 t cumin seeds
1 1/2 T curry powder
Salt and Pepper
Cayenne Powder
1 bunch cilantro, chopped
In a heavy skillet over high heat, toast the coriander and cumin seeds until fragrant. Remove from the heat and grind. Set aside.
In a large pan or wok, heat some oil over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onions just begin to sweat. Add the peppers and toasted spices and cook until the peppers are just beginning to soften. Add the can of tomatoes, curry powder and potatoes. Bring to a boil then reduce the heat to maintain a lively simmer. Cook until the potatoes are just tender. Add the cauliflower, season with salt and pepper to taste, and simmer for another 10-15 minutes. Add cayenne powder to your desired spice level. Stir in the cilantro and serve over rice.
Cilantro Lime Dressing
2/3 cup lime juice
3 T minced garlic
1/4 cup apple cider vinegar (or rice vinegar)
bunch of cilantro (or however much you like)
1/4 cup olive oil (or vegetable oil)
You can either put all ingredients in a blender or just add them together in a jar and shake up! If you'd like something spicier, add a few dashes of hot sauce.
Houston Style Green Salsa
- 1 lb fresh tomatillos
- 1 large avocado
- 4 cloves garlic
- 1 small onion, roughly chopped
- 1-2 serrano peppers, seeds removed (or left in!)
- Pinch of cayenne pepper
- Juice of 1 lime
- 1/4 cup cilantro
- Salt, to taste
- 2 tbsp sour cream
- Remove the husks from the tomatillos and drop them whole into a pot of boiling water for 5 minutes to soften them. Using a slotted spoon or tongs, transfer them from the pot to the blender.
- Remove the pit and scoop out the avocado flesh. Add it to the blender along with the garlic, onion, peppers, lime juice, and sour cream.
- Blend until you reach desired consistency.
- Add cilantro, cayenne, and a large pinch of salt, pulsing once or twice to combine.
- Leftovers will keep several days in the fridge. Yields 2 cups.