Tag: Mina Harissa

Skillet Harissa Turkey Meatloaf

Making meatloaf in the skillet is perfect for busy weeknights – it’s ready in less than 30 minutes!

I took my basic turkey meatloaf recipe[1], swapped the ketchup for jarred Mina Harrisa (or you can use homemade), added shredded zucchini and made them in the skillet. The results were juicy, quick, delicious round meatloaves with a little kick! I served it with a simple chopped cucumber and tomato salad which I tossed with a little olive oil, fresh lemon juice, salt and pepper.

You can purchase Mina Harissa[2] on Amazon[3] and I think Whole Foods carries it, it’s a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want. You can also make it from scratch which I often do, but for this recipe, Mina was perfect.

If you prefer to make this in the oven as a large loaf, you can! Bake it at 350°F for 1 hour.

Skillet Harissa Turkey Meatloaf
gordon-ramsay-recipe.com
Servings: 5 • Size: 1 loaf  • Old Points: 5 pts • Points+: 6 pts
Calories: 254 • Fat: 11 g • Carb: 11 g • Fiber: 3 g • Protein: 25 g • Sugar: 3 g
Sodium: 498 mg • Cholesterol: 121 mg 

Ingredients:

  • 1/2 cup grated zucchini, all moisture squeezed dry with paper towel 
  • 2 tbsp onion, minced 
  • 2 tbsp diced red pepper
  • 3 cloves crushed garlic
  • 1/2 cup whole wheat seasoned breadcrumbs (use plain for dairy free)
  • 1/4 cup Harissa (such as Mina) 
  • 1 large egg 
  • 1 tsp sweet paprika
  • 1 tsp kosher salt
  • 1.3 lb 93% lean ground turkey
  • 1 1/2 tbsp Harissa Sauce for topping 
  • 1 1/2 tbsp ketchup

Directions:

In a large bowl, mix the zucchini, onion, garlic, red pepper, breadcrumbs, 1/4 cup Harissa, egg, paprika and salt. Add the turkey and combine until mixed through.

Form the meat into 5 round patties.

Combine the remaining 1 1/2 tbsp Harissa with the ketchup in a small bowl.

Heat a large skillet over medium. Spray with oil and cook covered until cooked through, about 6 to 8 minutes per side, reducing the heat if they start to get too browned. Brush the Harissa-ketchup mixture on top during the last few minutes of cooking.

References

  1. ^ basic turkey meatloaf recipe (www.gordon-ramsay-recipe.com)
  2. ^ Mina Harissa (www.amazon.com)
  3. ^ Amazon (www.amazon.com)

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Harissa Eggs in Purgatory

This simple egg dish, simmered in a fiery tomato sauce can feel like heaven if you need a quick inexpensive meal with a kick.

I bought a jar of Mina Harissa[1] on Amazon[2], a bright red Moroccan condiment that can be used with couscous, vegetables, meats or whatever you want, and my first thought was Eggs in Purgatory. It’s spicy and flavorful, made of a blend of six simple ingredients; red chili pepper, red bell pepper, garlic, extra virgin olive oil, vinegar and salt which also comes in a paste.

This is the type of dish you can have for breakfast, lunch or dinner (Hello Meatless Mondays). Serve with with crusty bread, or any type of grain and call it a meal or double the portion and skip the starch if you are following a low carb or paleo diet.

Harissa Eggs in Purgatory
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 egg with sauce • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 102.5 • Fat: 5 g • Carb: 5  g Fiber: 1.5 g • Protein: 7 g • Sugar: 2 g
Sodium: 253 mg (without added salt) • Cholest: 175.0 mg

Ingredients:

  • 1/2 tsp olive oil
  • 2 tbsp minced red onion
  • 14.5 oz can petite tomatoes
  • 2 tbsp prepared Harissa (I used Mina) or more if you like it spicier
  • 4 large eggs
  • salt and pepper, to taste
  • 1 tsp fresh chopped parsley or chives

Directions:

Heat a large non-stick skillet over medium heat, add the oil then the onion and saute until golden, about 2 to 3 minutes. Add the tomatoes, harissa, salt and pepper and increase the heat to medium-high and simmer until the liquid reduces a bit, about 3 to 4 minutes.

Reduce the heat to medium-low, carefully add the eggs, salt and pepper and cover. Cook until the top of the eggs set, about 4 to 5 minutes, or to your liking. Top with chopped fresh parsley or chives and serve.

References

  1. ^ Mina Harissa (www.amazon.com)
  2. ^ Amazon (www.amazon.com)

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Grilled Harrisa Lamb Chops

I love the Mediterranean flavors of these grilled lamb loin chops marinated with fresh lemon juice, garlic, cumin and harissa.

We LOVE lamb chops in my house; I probably make them twice a month but I wanted to try something different and use up my jar of Mina Harissa so I thought it would be fantastic marinated over these lamb chops (and I was right). I served this with a simple salad and made my skinny tzaziki [1]to go along with it put you can also serve this with pilaf on the side for a quick light Mediterranean inspired meal.

If you don’t like lamb I’m sure this would be a great marinade on a lean steak such as flank.

Calculating loin lamb chops are a little tricky because they only provide you the nutrition for the meat, and since these are on the bone, I cut a few chops off the bone to see what the meat weighed and found the bone weighed about 1 oz, so I subtracted 8 oz from the total weight since I’m not eating the bone. My chops weren’t very large and sizes will vary so you may want to weigh yours to be accurate.

If you don’t have a grill or grill pan, you can also cook them in a skillet or under the broiler. Enjoy!

Grilled Harissa Lamb Chops
gordon-ramsay-recipe.com
Servings: 4 • Size: 2 chops • Old Points: 4 pts • Weight Watcher Points+: 4 pt
Calories: 200 • Fat: 8 g • Carb: 2 g • Fiber: 1 g • Protein: 29 g • Sugar: 1 g
Sodium: 149 mg (without salt) • Cholest: 91 mg

Ingredients:

  • 8 lamb loin chops on the bone, about 3-1/2 ounces each, all fat trimmed off
  • 2 tbsp fresh lemon juice
  • 4 cloves garlic, crushed
  • 3/4 tsp ground cumin
  • 2 tbsp prepared Harrisa (purchased or homemade, I used Mina Harissa[2])
  • kosher salt and fresh ground pepper, to taste

Directions:

Place the lamb chops in a large bowl and squeeze the lemon juice over them. Add the crushed garlic, cumin, Harissa and season with salt and pepper, to taste. Cover with plastic wrap and marinate at least 1 hour, or as long as overnight.

Spray the grill rack or a grill pan with oil; preheat the grill or grill pan to medium-high heat.

Grill the chops about 4 to 6 minutes on each side, or until an instant-read thermometer inserted in the side of each chop registers 145°F for medium-rare, or longer if you like your meat more well done.

References

  1. ^ skinny tzaziki (www.gordon-ramsay-recipe.com)
  2. ^ Mina Harissa (www.amazon.com)

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