I made fettuccine with Brussels sprouts and pine nuts

I have noticed that my cravings in winter are very specific and very constant. Last year it was butternut squash, and I put it in everything--soups, chilis, pastas, risottos, etc. This year I can't get enough Brussels sprouts.

This pic doesn't really do it justice, but this dish is extremely delicious. It's a great thing to make when you come home from a long day of being in the gross city slush and just want something quick and easy and comforting and warm that you can eat in a bowl while watching some sweet episodes, you know?

Fettuccine with Brussels Sprouts and Pine Nuts

Ingredients

• 3/4 pound Brussels sprouts, trimmed
• 1/2 pound dried egg fettuccine
• 2 tablespoons unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons pine nuts
• I added a whole lotta lemon juice
  

Slice Brussels sprouts in a food processor fitted with slicing disk.

Cook fettuccine in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, heat butter and oil in a large heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring, until golden, 1 to 2 minutes. Add Brussels sprouts, 1/2 teaspoon salt, and 1/4 teaspoon pepper, then sauté over medium-high heat until tender and lightly browned, about 4 minutes.

Reserve 1/2 cup pasta-cooking water, then drain pasta and add to skillet, tossing with enough reserved water to moisten.

I made harira, the traditional soup of Morocco

One of my favorite Middle Eastern restaurants, Bedouin Tent in Beorum Hill, serves this kind of soup--a hearty, tomato based soup with lentils and chickpeas and a complex, savory but cinnamon-y flavor. As the weather's gotten colder, I've been in the mood to make soups and thought this was a good one to start the season.

I did some research and looked at a bunch of recipes on the web. I learned that in Morocco, this soup is eaten for Iftar, the nightly traditional meal that breaks the fast during Ramadan. It's thickened with tadouira--a mixture of tomato paste, flour and cilantro. There are many variations--some include chicken, some lamb. The kind I'd had at Bedouin Tent was veggie, so I knew they had to be out there. Finally I found a few versions which were mainly lentils, chickpeas, tomatoes, spices and vermicelli. And who doesn't like some noodles in their soup? I settled on this recipe and followed it pretty exactly.

I am being completely honest with you all here: THIS WAS THE BEST SOUP EVER. Seriously guys. You will want to eat this soup ALL THE TIME. It's hearty and filling and noodle-y and tomato-y and lemony and cinnamon/spicy. One bite and you will be like, "Fall and winter: BRING IT ON."

Harira Soup
Serves 8

Ingredients

Harira

• 1/2 cup green lentils
• 1 Tbs. olive oil
• 1 large onion, chopped (2 cups)
• 1/2 cup chopped fresh parsley
• 1/2 cup chopped cilantro
• 1/2 tsp. ground ginger
• 1 cinnamon stick
• 1 15-oz. can chopped tomatoes, drained, liquid reserved
• 2 cups vegetable broth
• 1 15-oz. can chickpeas, rinsed and drained
• 1/2 cup vermicelli
• Lemon wedges, for garnish

Tadouira

• 2 Tbs. all-purpose flour
• 1/4 cup chopped cilantro
• 2 Tbs. lemon juice
• 1 Tbs. tomato paste

Directions

1. To make Harira: Cook lentils in pot of boiling salted water 2 minutes. Drain. (I did this but still don't understand why it was necesssary.)
   
2. Heat oil in large pot over medium heat. Add onion, parsley, cilantro, ginger, and cinnamon; sauté 5 minutes, or until onion is soft. Stir in tomatoes, and sauté 5 minutes more.
3. Stir in broth, chickpeas, lentils, reserved tomato liquid, and 3 cups water. Season with salt and pepper, and bring to a boil. Cover, reduce heat to medium-low, and simmer 45 minutes, or until lentils are tender, stirring occasionally.
4. To make Tadouira: Whisk flour with 1 cup water in bowl. Whisk in cilantro, lemon juice, and tomato paste. Stir Tadouira and vermicelli into Harira, and cook 3 minutes, or until noodles are soft. Serve with lemon wedges.