Currried Apple Couscous

Curried Apple Couscous Recipe
I was hanging out with amazing friend Marya this weekend and since she is vegetarian, I had some fun experimenting with a few meatless recipes. This couscous was really good. I found it on one of my favorite sites, 101 cookbooks.

4 tablespoons unsalted butter
1 tablespoon curry powder
1 medium apple, cored and chopped
3 green onions, washed, trimmed, and thinly sliced
1 cup whole wheat couscous (or regular)1 3/4 cup water
1 teaspoon sea salt
1/2 cup pine nuts or cashews, toasted
Small handful of mint, chopped

In a large saucepan over medium-high heat add 3 tablespoons of the butter, the curry powder, and a couple generous pinches of salt, and cook for a minute or until the spices are fragrant. Stir in the chopped apples and cook for about 3 minutes, enough time for the apples to soften up a bit and absorb some of the curry. Scoop the apples from the pan and set aside in a separate bowl.
In the same pan, again over medium-high heat, add the remaining tablespoon of butter. Stir in the green onions, let them soften up a bit and then add the water (or Better than Boullion -- for added flavor) and salt. Bring to a boil, stir in the couscous, cover and remove from heat. Steam for 5 to 10 minutes and then use a fork to fluff up the couscous. Stir in the apples, pine nuts, and chopped mint. Season with more salt and curry powder to taste

Something new for an hors dourve - butternut squash crostini

Carmelized Butternut Squash Crostini

If it's caramelized, how can it not be GREAT?!

This recipe is compliments of my favorite restaurant in Rochester, NY -- 2 Vine.
Pesto (or you can cheat and buy some Wegmans etc. pesto from the jar...:)

1 OZ Spinach

1 OZ Arugula

1/2 OZ Basil

1 OZ Mint

1 Tbl Toasted Hazelnuts

1/2 Cup Extra Virgin Olive Oil

Salt To taste

Pepper To taste

4 Cups Butternut Squash (Peeled and diced 1/4 inch cube)

1 Tsp Honey

2 OZ block Parmesan cheese

2 Tbl oil Sliced Baguette
1. Toast sliced baguette pieces brushed with extra virgin olive oil in 350 degree oven for 8-10 minutes. Remove and set aside.

2. Chop spinach, arugula, and fresh herbs by hand then blend in a food processor with toasted hazelnuts. Slowly drizzle in the oil to create a smooth paste then season with salt and pepper.

3. Sauté butternut squash in oil until slightly caramelized and tender about 8 minutes. Season with salt and pepper and a little honey. Let cool.

4. Spread a little of the pesto on each toast then spoon on a little of the butternut squash. Shave some of the parmesan over the crostini with a vegetable peeler. Drizzle with a little oil and arrange on a platter. Serve at room temperature. SERVES 8-10

Kate's tip ala Rachael Ray

So, I was hanging out at my fun friend Kate's house the other day and she was being diligent and cooking 4 nights of dinner on a Sunday. One of her entrees was baked ziti which had mozzarella cheese on top. As she was getting ready to cover it and put it in the oven, she mentioned that one of her favorite Rachael Ray tips was spraying the aluminum foil with Pam so the cheese doesn't stick. That Rachael has not only mastered the art of fast cooking but also smart cooking! And, thanks Kate.

Easy weeknight Greek Lemon Chicken

I always buy a lemon and a lime at the store each week. They keep well and the lemon usually ends up in food, while the lime ends up in a gin and tonic!

I also keep green and black olive in my pantry. My favorite olives are at Trader Joe's .

Ingredients:
4 chicken breast halves
1 lemon
½ cup flour
½ teaspoon garlic powder
½ teaspoon oregano
Salt and pepper to taste
3 tablespoons butter
¼ cup chicken broth
Kalamata olives or black olives, pitted and sliced in half
2 ounces feta cheese
Place chicken breasts in a ziploc bag and pound flat - about 1/5 inches. In a shallow dish and squeeze ½ lemon over chicken pieces. Turn to coat chicken with lemon and set aside. In a shallow bowl, combine flour, garlic powder, oregano, salt and pepper. Dredge chicken pieces in flour. Melt butter in a frying pan and cook chicken over medium heat, turning until brown on both sides, about 10 minutes. Remove chicken from pan and place in a 9x13 inch baking dish. Squeeze remaining half of the lemon into the frying pan, along with chicken broth and stir, loosening pan scrapings. Pour over chicken. Cover with foil and bake at 350 degrees until chicken is done, about 15 minutes. Uncover and add olives. Top each chicken piece with crumbled feta cheese and parsley. Return to oven and continue baking, uncovered, until cheese is beginning to melt, about 10 minutes. Salt and pepper to taste.

The secret to really good asparagus

I found this recipe at Simply Recipes , one of my favorite food blogs.

I must admit this recipe turned out REALLY well. I think the 2 keys are cook time and good ingredients.

Ingredients

1 bunch of medium sized asparagus, about 1 lb
2 Tbsp of good extra virgin olive oil
2 Tbsp freshly grated Parmesan cheese
1 teaspoon lemon zest - freshly grated lemon rind
Salt and freshly ground black pepper
1 Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
2 Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Turkey Meatballs

This was a quick and easy appetizer for a Friday night gathering. I liked that the meatballs did not create a lot of grease!

(From the National Turkey Federation)

1 Pound ground turkey

2 Cloves garlic, minced
1/4 Cup onion, finely chopped
1/4 Cup dry bread crumbs
1 Teaspoon chili powder
1/2 Teaspoon cumin
4 Ounces tortilla chips, finely crushed
3/4 Cup non-fat sour cream
1/2 Cup salsa

In medium bowl, combine turkey, egg, garlic, onion, bread crumbs, chili powder and cumin. Mix well. Shape into about 36, 3/4-inch balls.
Place crushed chips on plate. Roll each meatball in chips, coating thoroughly.
Lightly coat baking pan (10 x 15-inch) with nonstick vegetable cooking spray and arrange meatballs on pan. Bake at a preheated 350 degree F oven for 20 minutes or until turkey is no longer pink in center and internal temperature registers 165 degrees F.
Meanwhile, in a small bowl, combine sour cream and salsa. Use as dip for meatballs

Sweet and Sour Chicken Thighs

Sweet-and-Sour Chicken Thighs with Carrots

(An adaptation from Gourmet)

I particularly like this recipe because the ingredients are generally in my fridge/pantry.

6 small chicken thighs - boneless and skinless

2 teaspoons salt

1 1/4 teaspoons paprika

3/4 teaspoon cinnamon

1/2 teaspoon black pepper

1 1/2 tablespoons olive oil

1 large onion, halved lengthwise, then cut lengthwise into1/4-inch-wide strips

4 carrots, cut diagonally into 1-inch pieces

2 tablespoons minced garlic

1/2 cup water
1/4 cup fresh lemon juice

1/4 tsp. dijon mustard

2 tablespoons mild honey

1 tablespoon finely chopped fresh flat-leaf parsley

Pat chicken dry. Stir together 1 1/2 teaspoons salt with paprika, cinnamon, and pepper and rub onto chicken.
Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken in 2 batches, turning over once, about 10 minutes per batch. Transfer chicken as browned to a plate.
Discard all but 3 tablespoons fat from skillet, then add onion and carrots. Sprinkle with remaining 1/2 teaspoon salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken to skillet, nestling it into vegetables. Stir together water, lemon juice, mustard, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes. If necessary, skim fat from sauce, then add salt to taste. Sprinkle with parsley just before serving.