If you don't usually cook, it doesn't mean you can't dine like a king or queen. Marlena Jayatilake, Owner/Spice Merchant of Love That Spice, and her assistant, Heather Cenek, came into our ABC 7 Eyewitness News studio to show us how to make a great meal.
Pan Seared Lamb Chops with Harissa
2 dried Guajillo chiles
10 dried Pequin chiles
1/4 cup sweet Hungarian paprika
2 tablespoons pink Himalayan sea salt
2 tablespoons coriander seeds
2 tablespoons cumin seeds
1 tablespoon cassia cinnamon
2 teaspoons dried lemon peel
2 teaspoons garlic flakes
1 teaspoon caraway seeds
Drizzle lamb chops with olive oil, and rub the fresh ground spices onto the lamb chops.
Moroccan Carrot Slaw
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground coriander
1/4 teaspoon Harissa
1/4 teaspoon scallions
Pinch of coarsely ground seeds
1/3 cup olive oil
1/4 cup fresh lemon juice
1/4 cup fresh orange juice
3 tablespoons chopped fresh mint
1 pound carrots peeled and coarsely grated
4 cups mixed baby greens
1 small sweet onion, thinly sliced
Whisk spices in a large bowl. Whisk in oil, lemon juice, orange juice, and mint.
Next add carrots and baby greens, toss to coat.
Season with salt and pepper. Top with onion and serve.
1 mango peeled and diced
4 ounces of cream cheese
1 teaspoon sugar
Add the ingredients to a food processor, and puree.
Take 12 strawberries and peel off the stem/leaf.
Turn the strawberries upside down and make 2 slits forming a cross at the point.
Stuff the strawberries with the mango cream cheese filling