I had to go to the city to catch up my new glasses. Since I got them, I feel like I'm drunk - not used to them but it's getting better and better.

Being back home after staying in the city for a couple of hours I was hungry. For a salad it was too cold outside, I craved for a warm and light small dish. Founding some carrots in the refrigerator made me make this carrot salad with a spicy touch. The spice heat you well up from inside if you're freezing.

Moroccan carrot salad with Harissa

 

2 of 2 Photo by Cordeliah

This salad is all about fragrance. It's one of those dishes that really wakes up your tongue.

Cordeliah says: Classic Moroccan salad, zesty and tangy. It is best when you use not too spicy home made Harissa (Moroccan chili paste) and home made preserved lemons. But if you don't have the lemon you can cut a lemon with peel to small pieces and cook it for one minute in a little water in the microwave. (less)

 

Serves 8-10

10 carrots

2 tablespoons Harissa

4tablespoons chopped preserved lemon (about one lemon)

5 cloves of garlic chopped

1/4cup extra virgin olive oil

2tablespoons white vinegar

1/4bunch cilantro

salt & pepper

 

1. Cut the carrot to rounds about 1/2 cm thick. Boil 4 cups of water and add salt.

Boil the carrot for 10 min until soft but still have some bite to it. Drain, let dry and cool.

 

2. Mix the carrot with the rest of the ingredients and let it sit in the fridge at least over night.

 

3. Before serving check and see if the salad needs more salt or vinegar.

 

Serve at room temperature.

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Chipotle-Orange Broccoli & Tofu

Chipotle peppers add kick to this tofu and broccoli stir-fry witch I really love. If you’re shy about spice, cut back on the amount or leave them out completely. Serve over brown basmati rice.

 

                

4 servings

Active Time: 30 minutes
Total Time: 30 minutes

Ingredients

1 14-ounce package extra-firm water-packed tofu

1/2 teaspoon salt

3 tablespoons canola oil

6 cups broccoli florets

1 cup orange juice

1 tablespoon minced chipotle, seeded if desired

1/2 cup chopped fresh cilantro

Preparation

1. Drain tofu and pat dry; cut into 1/2- to 3/4-inch cubes. Sprinkle tofu on all sides with 1/4 teaspoon salt. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add tofu and cook in a single layer, stirring every couple of minutes, until golden brown, 7 to 9 minutes total. Transfer to a plate.

2. Add the remaining 1 tablespoon oil and broccoli to the pan and sprinkle with the remaining 1/4 teaspoon salt; cook, stirring, until the broccoli is bright green, about 1 minute. Add orange juice and chipotle and cook, stirring frequently, until the broccoli is just tender, 2 to 3 minutes more.

3. Return the tofu to the pan. Cook, gently stirring, until the tofu is heated through, 1 to 2 minutes. Remove from the heat and stir in cilantro.