Fire Up Your Late Winter Meals: Bring the Bite of Hot Chiles to the Table

Harissa

A key flavouring and condiment in Middle Eastern and North African cuisine, Harissa is never far from a Moroccan, Libyan, Algerian, Turkish, or Tunisian table. In fact, it is the go-to seasoning for many cooks in the region. Often it is added to soup, stew and curry dishes or tagines, used with meatballs, or rubbed into kebabs and other meats before grilling.

The main ingredient is cayenne (or other hot chile peppers) and while it is easy to make from fresh or dried hot chiles, it is also widely available in cans or tubes, or freshly prepared in tubs in Middle Eastern or North African markets.

Dairy products (in particular yogurt), and the starch in pastas and couscous, help to dial the heat down and so they are often paired with harissa and other hot chile dishes.
(Makes 1/2 cup)

Ingredients:

• 12 cayenne, serano, or jalapeno chile peppers, fresh or dried
• 3/4 cup boiled water
• 1 Tbsp cumin seeds
• 2 tsp coriander seeds
• 1 tsp fennel seeds
• 1 piece (2-inch) cinnamon, crushed
• 2 cloves garlic
• 1/2 tsp sea salt
• 1/2 cup extra-virgin olive oil

1) Discard stems and seeds from the chiles. Using kitchen scissors, cut chiles crosswise into thin strips, letting them fall into a bowl. Pour water over top and soak for 30 minutes or until softened.

2) Meanwhile, in a small, heavy pan or spice wok, over medium heat, dry-fry cumin, coriander, fennel, cinnamon, and fenugreek seeds (optional) for three minutes, or until fragrant and light brown. Set aside to cool.

3) Using a small food processor or blender, chop the garlic with the salt. Drain chiles, discarding the soaking water (or reserving it for another use later). Add chiles to garlic and process until smooth. Add toasted spices and process to incorporate them into the mixture.

4) With the motor running, gradually drizzle in the oil through the opening in the lid, processing the mixture until the sauce is well blended to a consistency of mayonnaise.

Black Bean Chile

Serve this robust chile over baked potatoes for a main dish or with whole-grain nachos for an appetizer or party dish. Because many of the water-soluble nutrients are in the canned liquid, try to use both the beans and the liquid from the tin (if using home-cooked dried beans, do not use cooking liquid).

(Serves 4 to 6)

Ingredients:

• 1 cup chopped onion
• 1-1/2 cups chopped red bell pepper
• 2 Tbsp olive oil
• 1/2 cup chopped celery
• 3 cloves garlic, finely chopped
• 2 fresh or dried hot chiles, chopped finely
• 1-1/2 Tbsp Cajun Spice or chile pepper
• 1 lb firm tofu, frozen, thawed and crumbled (see tip)
• 1 can (28 oz/796 ml) tomatoes, including juice
• 1 can (19 oz/540 ml) black beans with liquid
• 1 can (19 oz/540 ml) dark red kidney beans with liquid
• 1/4 cup chopped fresh parsley
• 1 Tbsp chopped fresh savory
• 1 Tbsp blackstrap molasses, optional
• Salt and freshly ground pepper

1) In a large saucepan, combine onion, bell pepper and oil. Sauté over medium heat for 7 minutes. Add celery, garlic, chiles, Cajun Spice and tofu. Reduce heat and gently simmer, stirring occasionally, for 5 minutes.

2) Add tomatoes with juice. Increase heat and bring to a boil, stirring up browned bits in bottom of pan. Reduce heat and simmer for 10 minutes. Add black and red beans with liquid, parsley and savory. Simmer for 5 to 10 minutes or until heated through. Add molasses, if using. Add salt and pepper, to taste.

3) Tip: Freezing tofu overnight or for a few hours and then thawing gives it a meaty texture. It crumbles nicely and seems to absorb more of the cooking liquid. Omit this step if time does not permit.

Turkish-Stuffed Baked Eggplant

Imam is the Persian word for “holy man.” The Middle Eastern name of this dish – imam bayildi – literally means “the holy man fainted,” implying that he was so enraptured that he collapsed after taking a whiff of the fragrant spices in this baked dish.

(Serves 4)

Ingredients:

• 2 medium eggplants
• 3 Tbsp olive oil
• 1 onion, coarsely chopped
• 1 cup thinly sliced fennel bulb or celery
• ½ cup chopped hot fresh chile pepper
• 3 cloves garlic, minced
• 2 large tomatoes, seeded and diced
• 1 tsp ground coriander seed
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/2 tsp ground turmeric
• 1/2 tsp salt

1) Trim ends from eggplants and discard. Fill a large saucepan to the halfway point with water and bring to a boil over high heat. Add eggplants and cook for 7 minutes. Remove and rinse under cold water to stop the cooking. When cool, cut each in half lengthwise. Scoop out the flesh leaving a 1/4-inch thick shell. Arrange shells, cut side up on prepared baking sheet. Coarsely chop flesh and reserve.

2) Meanwhile, in a large skillet, heat oil over medium heat. Add onion and sauté for 10 minutes or until soft. Stir in fennel, chile pepper and garlic and sauté for 5 minutes. Stir in tomatoes, coriander, cinnamon, cumin, turmeric, salt and reserved eggplant flesh. Cook, stirring, for 3 minutes or until vegetables are tender.

3) Preheat oven to 375°F (190°C). Spoon stuffing equally into each eggplant shell. Cover with parchment paper or casserole lid and bake in preheated oven for 30 minutes on a lightly oiled baking sheet. Serve immediately or let cool and serve at room temperature.

Hot Veggie-Oatmeal Crumble

A tasty and complete meal, this casserole travels well and makes a great pot-luck dish. As an added bonus, it can be made ahead up to two days before baking.

(Serves 4 to 6)

Ingredients:

• 1 cup vegetable stock
• 1/2 cup brown rice, rinsed
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1/2 cup white wine
• 1 can (28 oz/796 m) tomatoes, drained, reserving juice
• 1-1/2 cups cauliflower florets
• 1-1/2 cups broccoli florets
• 1 cup ricotta cheese, divided
• 1 cup chopped spinach, divided
• 1-1/2 cups Savoury Oatmeal Topping (see recipe below)

1) In a saucepan, bring stock to a boil over high heat. Stir in rice. Cover, reduce heat and simmer gently for 35 minutes or until rice is tender. Drain if any liquid remains.

2) Meanwhile, in another saucepan, combine onion, bell pepper and wine. Simmer over medium-high heat for 7 minutes or until vegetables are soft. Add tomatoes, cauliflower and broccoli. Increase heat to high and bring to a boil. Reduce heat and simmer gently for 7 minutes or until florets are tender-crisp, adding some of the reserved tomato juice if mixture gets too dry.

3) Preheat oven to 350°F (180°C).

4) In the bottom of a lightly oiled 8-inch (2 L) baking dish, combine rice and half of the ricotta and spinach. Spread evenly over bottom of dish. Spoon vegetables over rice. Spread remaining half of ricotta and spinach over vegetables. Scatter Savoury Oatmeal Topping evenly over top.

5) Bake in preheated oven for 20 minutes or until vegetables are bubbly and topping is browned.

6) Tip: Casserole can be prepared through Step 4, covered and refrigerated for up to 2 days. Bring to room temperature before baking.

Savoury Oatmeal Topping

Ingredients:

• 1/2 cup large flake rolled oats or spelt flakes
• 1/2 cup chopped nuts (almonds, peanuts, filberts or other)
• 1/3 cup shredded mozzarella
• 1/4 cup chopped fresh parsley
• 1 to 2 Tbsp olive oil