Green Harissa - Untested

https://www.bonappetit.com/recipe/gjustas-green-harissa

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.

Makes about 2 cups

½ onion, halved

1 tomatillo, husk removed, rinsed

1 jalapeño, halved, seeds removed from 1 half

4 garlic cloves, peeled

1 tablespoon plus ½ cup olive oil

2 cups cilantro leaves with tender stems (from about ½ bunch)

2 cups parsley leaves with tender stems (from about ½ bunch)

2 cups trimmed arugula

2 tablespoons white wine vinegar

1 tablespoon chopped preserved lemon or 1 teaspoon finely grated lemon zest

Kosher salt, freshly ground pepper

1. Preheat oven to 350°. Toss onion, tomatillo, jalapeño, garlic, and 1 Tbsp. oil on a rimmed baking sheet. Roast, tossing once, until vegetables are soft, 12–15 minutes. Let cool.
2. Purée vegetables in a food processor along with cilantro, parsley, arugula, vinegar, preserved lemon, and remaining ½ cup oil until smooth; season with salt and pepper.
3. Harissa can be made 3 days ahead. Cover and chill.

Creamy White Bean Stew - Testing

https://www.thebeardedhiker.com/white-bean-stew/

https://thissillygirlskitchen.com/creamy-white-bean-pork-stew/#wprm-recipe-container-19302

1 - 6 lbs of beans seemed like a bit much so I reduced it to 4, which seemed to be the right ratio of meat to bean. The stew was surprisingly flavorful. I gave it a good pinch of pepper flakes to substitute for the jalapeno and I felt like it was a touch too much, so I'll try to standardize to ¼ tsp, to start. The green pepper was a surprisingly necessary element. I often feel like peppers in some meals are just fluff, but in this instance at least it added a really interesting dimension to the flavor. The meat, however, should be 1/2" instead of 1", to help distribute the morsels more throughout the stew. Surprisingly, 1 tsp of salt was enough to flavor the whole thing, which surprised me (again) because beans tend to mute that taste. Oh, and the crisp lardons is more than just a garnish, it adds a really nice variation to the textures and tastes. I'm keeping it at the Testing stage mainly to try to get the heat right. Also because I used a home made chicken stock made from the carcass of a Butter Roasted Chicken stuffed mainly with thyme, which may also have been a contributor to the good flavor.

Cooking time: 2:30hrs

6x15.5oz cans navy 3lbs cooked cannellini beans, rinsed well an drained (reserve 8oz)

5oz/141g bacon cut into lardons, for fat and garnish

1 to 2 pounds pork steak, or pork roast, cut into ½ inch cubes

2 Tbsps. oil or butter

1 diced bell pepper

1 diced onion

1 diced jalapeno or 1/4 tsp red pepper flakes

2 diced carrots

5 cloves garlic, minced

4 cups chicken broth or stock (home made preferred? See note 1)

½ cup white wine 

1 tsp salt and pepper, to taste

Parsley

1. In a large pot, fry the lardons over medium heat. When crispy, set aside
2. Salt and pepper the pork cubes, then brown in the bacon grease in batches. Set aside.
3. In the same pot, add the pepper, jalapeno, onion and carrots. Add some oil or butter if the pot looks too dry.  
4. Cook until the veg starts to soften.  Add the garlic, cook for another 2 to 3 minutes.  
5. Deglaze the pan with the wine, scraping up any browned bits off the bottom.  
6. Add the broth, beans and browned pork, stirring to combine.  Simmer for 45 minutes with the lid on, stirring occasionally.
7. Adjust the seasoning.  Grind the remaining beans with a fork or your hands before adding to the pot. Stir to incorporate.  
8. Simmer for another hour with the lid on, stirring occasionally.  Check the pork for tenderness and return to a simmer for 30 minutes or until tender.  Top with the lardons and parsley to serve.

Shakshuka with kabocha squash - Test 1

https://ahouseinthehills.com/2016/02/18/kabocha_squash_shakshuka/

1 - Maybe the squash cubed smaller so I changed it from 1" to 1/2".

1 Tbsp oil
1 onion, diced
1 pinch salt
1/2 green bell pepper, diced fine
1 lrg jalapeno, seeded and minced 1 pinch red pepper flakes
2 cups of kabocha squash, peel on, chopped into 1/2" pieces
5 cloves of garlic, minced
1 Tbsp paprika
1 tsp cumin
pinch saffron (about 20 threads)
28 oz can of diced tomatoes
7 6 eggs
rough chopped parsley to garnish
pepper, to taste

1. Add oil to a heavy bottomed pan with the onion and salt. Cook over medium heat, stirring, until onions are soft and translucent.
2. Add green pepper and jalapeno  pepper flakes and cook for a couple minutes, until fragrant. Add kabocha squash, garlic, paprika, cumin and saffron. Mix well and cook an additional 5 minutes, stirring continuously.
3. Add tomatoes and mix well. Cover and cook over medium-low heat for 30 minutes, or until kabocha squash is softened but still holding their shape.
4. One by one, crack the eggs into a bowl and gently place on top of the simmering tomatoes, without touching, until all the eggs are in.
5. Cover and cook for 6-8 minutes, or until the egg whites have set and the yolks are still soft.
6. Garnish with parsley and pepper when serving.

Test 2 - Carne Guisada (Mexican beef stew)

Serves 2

1 - I forgot the tomato paste, and it was good! I'll try it with, and decide if it makes that much of a difference not to use it.
2 - It doesn't taste like it needs salt! Odd, and great, I suppose. Anyway, it also doesn't need the tomato paste, so I removed that ingredient. And I just realized that I have no idea where the original recipe came from so there's no way for me to peruse the original. Oh well, I think I've already changed it enough that it doesn't really matter.

1 lb chuck roast, trimmed of fat and cut in bite-sized pieces
1 Tbsp flour
1 Tbsp olive oil
1 onion, chopped
1 cloves garlic, chopped
1 jalapeno peppers, seeded and minced
1 cup beef stock
1 tsp cumin
1 tsp chilli powder

1. Toss meat pieces with flour, then brown quickly in oil.
2. Add onion and cook, stirring frequently, until soft. 
3. Add the garlic, jalapeño, beef stock, cumin and chilli powder; bring to a simmer.
4. Cook for about 2 to 2-1/2 hours, until meat is extremely tender.

Test 1 - Pumpkin and Chicken Chowder

http://www.countryliving.com/food-drinks/recipes/a1312/pumpkin-chicken-chowder-3417/

We have pumpkins! Lots of pumpkins! Being such a seasonal vegetable, it seemed appropriate to find recipes other than pumpkin pie to use up this abundant food. This soup is mild and sweet, a lovely autumn treat.

2 red bell peppers
2 jalapeño peppers
2 tbsp. olive oil
1 lb. boneless, skinless chicken breasts, in 1/4 inch cubes
2 leeks (12oz/340g) diced
2.5 to 3 lbs. pumpkin, roughly cubed
2 tbsp. flour
1 1/2 tsp. ground cumin
3/4 tsp. chili powder
1 tsp. salt
½ tsp. fresh ground pepper
1 ear corn, kernels removed
3 - 4 cups chicken broth
1 tbsp. fresh oregano leaves
½ cup sour cream

Make Ahead

1. Preheat the oven to broil and set the rack in the highest position, next to the broiler element. Cut the peppers and jalapeños in half, scoop out the seeds and inner membranes, and place on a baking sheet.
2. Put under the broiler until the skins blister and blacken, about 5 minutes. Place all of the charred peppers in a plastic bag and put any peppers that have not charred back under the broiler until they're all blistered and blacked.
3. Seal the plastic bag to retain the heat and moisture for about 10 minutes. At the end of 10 minutes, the skins should come off very easily. Also remove the stems.
4. Cut the peppers into 1/4 inch pieces and set aside.

To Make the Soup

1. Heat the oil in a large soup pot over medium-high heat. Add the chicken pieces in batches so they get a chance to brown. Remove the chicken and set aside.
2. Add the leeks and pumpkin and sauté for about 5 minutes.
3. Add the flour, cumin, chili powder, salt, and pepper and cook for 1 to 2 minutes.
4. Add the corn, peppers, chicken, broth, and oregano and bring the soup to a boil.
5. Reduce the heat and simmer for about 30 minutes.
6. With a wooden spoon, break up the pieces of pumpkin into smallish chunks.
7. Garnish with a tablespoon of sour cream and serve hot.

Test 2 - Stir-Fried Chicken with Chillies

The first attempt was positive. The soy and white wine tasted a bit like fish sauce, so no complaints about that from the peanut gallery! I added a few leaves of fresh basil at the end in addition to broccoli.
1 - Ben recommended adding some Hoisin sauce to sweeten the dish. Will try, but how much?

2 Tbsps. grapeseed oil
2 jalapeño peppers, seeded and minced
6 garlic cloves minced garlic
1 Tbsp. minced ginger
2 medium onions, sliced
2-3 chopped scallions (30 to 60g)
1 lb boneless, skinless chicken breasts, cut into 1/2-inch chunks
1 stalk chopped broccoli
1 Tbsp soy sauce
2 tsps Hoisin Sauce
1/2 tsp salt
1/2 cup white wine
3-4 leaves fresh basil, en chiffonade
Salt and pepper to taste

1. Place a large, deep skillet or wok over high heat. Add half the oil and immediately toss in the jalapeños and half the garlic and ginger. Stir for 15 seconds, and then add the onion, scallions and broccoli and continue stirring for 5 minutes.
2. Remove the vegetables from the pan and lower the heat to medium. Add the remaining oil, garlic, and ginger to the pan, along with the chicken. Raise the heat to high again and cook until the chicken is no longer pink.
3. Return the vegetables to the pan and mix in the basil. Season with salt and pepper and then add the liquid, stirring and scraping the bottom of the pan until the amount of liquid is reduced. Serve with rice.