Sunday, January 25, 2015

Couscous and Chick Pea Salad

This recipe is adapted from Moosewood Restaurant’s “Simple Suppers”. I use whole wheat couscous instead of ‘regular’ - couscous is the only grain product that tastes exactly the same to me in both versions.

Since all you need is 10 minutes, boiling water, and a bowl, couscous is definitely the easiest whole grain starch to prepare. The chickpeas in this dish add protein, which is the best appetite suppressant, and the oil will give you energy for hours. Adding generous amounts of chopped greens like parsley or mint will help boost your iron (and vitamin C) intake to increase strength and energy.

  • 1 cup whole wheat couscous (from a health food store)
  • 2/3 teaspoon salt
  • 1 & 2/3 cup boiling water
  • 1 lemon or 2 Meyer lemons
  • 3 tablespoons or more olive oil
  • 1¼ cup cooked chickpeas (garbanzo beans), drained
  • black olives, pitted and cut in half- e.g. Kalamata (optional)
  • 1/3 cup finely chopped parsley
  • 1/3 cup thinly sliced green onions
  • 1/3 cup finely chopped fresh mint (optional)

The amounts of these ingredients can be increased or decreased as you like- this recipe works well with many variations.

Put couscous and salt in a bowl, pour boiling water over it, cover, sit 10 minutes. Fluff couscous with a fork and break up lumps.

Grate lemon peel, juice lemon, and mix with oil. Toss with couscous. Add remaining ingredients, mix well, and salt to taste. Add more oil and lemon if desired.

Serve immediately, or store in fridge for flavors to deepen. Preferably take it out of the fridge an hour before serving to come to room temperature.

Tuesday, January 13, 2015

Roasted Red Pepper Salad

This salad is so tasty, a great side dish for grilled meats or as a first course. Spread it on sliced bread.  On it's own our spread chevre cheese on the bread followed by the peppers. Whichever way you use it, it'll be unique and delicious!
  • 6 red bell peppers
  • 1/2 cup fine-quality extra virgin olive oil
  • 3 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 teaspoon chopped Italian parsley
  • 1 teaspoon minced garlic
  • Salt and pepper to taste
Serves up to 6 people.

Here you go ...

Preheat broiler. Broil the peppers, turning them frequently, until the skin has blackened on all sides. Spread the peppers on a baking sheet so they can cool to room temperature.

When the peppers are cool enough to handle, cut them from top to bottom. Scrape away  the seeds from the insides, then turn each half over scrape away the charred skin. Cut the peppers lengthwise into 1/4-inch thick strips. Put them into a bowl.  To the bowl add oil, raisins, nuts, parsley and garlic. Season to taste with salt and pepper, stir. Marinate for at least 1 hour before serving at room temperature.