Category Archives: Main Dishes

Corn(bread) Dogs

Posted on August 20, 2009 by Veronica

I got this idea off a picture I saw on another blog but since I didn’t save the recipe, I had to make it up. I’m pleased with the results! It’s obviously a bit different than a fried corndog–healthier too, since it’s baked–but it’s close enough and so much easier. I imagine this would go over pretty well with the kiddos.

Corn(bread) Dogs
Serves 6

1 ¼ c stone-ground yellow cornmeal
¾ c all-purpose flour
2 ½ t baking powder
3 T sugar
¾ t salt
2 large eggs, beaten
2 T vegetable oil
1 c milk (I used skim)
6 hot dogs

Preheat oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray & set aside.

Whisk the dry ingredients together in a medium-sized mixing bowl, then make a well in the center. Add the eggs, oil & milk to the middle of the flour mixture and whisk it up in a few rapid strokes—leave it slightly lumpy.

Pour batter into the prepared baking dish and spread evenly. Place the hotdogs 3 x 3 on top so that they’re evenly space and will be surrounded by cornbread when cut. Place in preheated oven and bake for 10-15 minutes or until cornbread is cooked through.

Allow to cool for a few minutes, then cut around the hotdogs with a sharp knife, leaving an even amount of cornbread surrounding each hotdog.

Zucchini Pizza Casserole

Posted on August 17, 2009 by Veronica

Zucchini recipes abound this time of year and that usually makes me sad and wistful since I don’t grow them myself. However, they are so prevalent at the farmer’s market that I was able to get super gigantic ones for just a quarter each! Kitchen Bitch emailed me this recipe a couple weeks ago so I whipped it out to use one of them. It is a good one–I would definitely make this again and next time might try a different meat (pepperoni or sausage)–I think the possibilities are pretty endless with this one.

https://i0.wp.com/a2.ec-images.myspacecdn.com/images02/95/cf612b44822b4b02be9495843e2829b1/l.jpg

Zucchini Pizza Casserole
Adapted from this recipe at www.tasteofhome.com
Serves 6 (9 Weight Watchers Points per serving)4 cups shredded unpeeled zucchini

1/2 teaspoon salt

2 eggs

1/2 cup grated Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided

1 cup (4 ounces) shredded cheddar cheese, divided

1 pound lean ground beef

1/2 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon oregano
1/2 teaspoon basil
1/2 teaspoon crushed red pepper (optional)
1/4 teaspoon paprika
Salt & pepper to taste
1 can (8 ounces) tomato sauce
1 can diced tomatoes, extremely well drained

1 medium green pepper, chopped

Preheat oven to 400 degrees F. Spray a 13×9 baking dish with cooking spray and set aside.

Place zucchini in strainer over a bowl; sprinkle with salt & gently toss. Let stand for 10 minutes. Squeeze out moisture. I took handfuls and squeezed them out over the sink–a ..LOT.. of liquid will come out!

While you’re waiting, whisk the eggs up with the parmesan and half of the mozzarella and cheddar cheeses. When the zucchini has been squeezed out, stir it into the egg mixture & press into a greased 13-in. x 9-in. baking dish.

Bake, uncovered, at 400° for 20 minutes.

Meanwhile, cook beef, onion, garlic & spices over medium heat until meat is no longer pink; drain. Add tomato sauce & tomatoes; spoon over baked zucchini mixture.

Sprinkle with remaining cheeses; sprinkle green pepper over the top. Bake 20 minutes longer or until heated through.

Eggplant & Olive Pizza

Posted on August 15, 2009 by Veronica

I have been an eggplant hater my entire life. And yet I still ventured forth to make this pizza, which for some crazy reason appealed to me. I’m happy to report that both my husband (an even bigger eggplant hater) and I thought it was very yummy! The only complaints I have is that I forgot to use the parsley–which I purchased especially for this pizza–and that there wasn’t enough eggplant on it. Use more if you like lots of toppings–I will next time! And maybe some onion…

The exact recipe follows after the step-by-step photos

Slice up 1/2 pound small eggplants & toss them with salt in a colander.

The salt makes the eggplant taste better (the bitterness dissipates) and also makes them leak water so that it doesn’t happen in the oven (no soggy crust!)–see how shriveled they are after drying?

While the egg plant is draining, mix up your olive oil & garlic and set aside so the flavor infuses the oil while you prepare the crust.

After letting the dough rise, press it out into your pizza pan and brush with the garlic olive oil.

Layer on your toppings, bake at 500 degrees for 10 minutes, slice it up and eat it hot!

Eggplant and Olive Pizza
Adapted from Gourmet’s Grilled Eggplant & Olive Pizza, August 2009
Makes 1 large 14″ pizza, 8 servings (8 Weight Watchers Points each)

Pizza
1/2 pound small eggplants, sliced into 1/4″ thick rounds
1 1/2 teaspoons salt
1 garlic clove, minced
2 tablespoons extra-virgin olive oil
8 ounces sliced provolone, cut into thin matchsticks
1/2 cup Spanish olives, coarsely chopped
1/4 cup chopped flat-leaf parsley (I forgot it, but I think it would be wonderful on this pizza)
Whole wheat pizza dough (recipe follows)

Veronica’s Whole Wheat Pizza Dough
1 1/2 cups whole wheat flour
1 1/2 cups all-purpose flour, divided
2 teaspoons sugar
1/2 teaspoon salt
2 1/4 teaspoons rapid-rise yeast
2 tablespoons olive oil
1 cup warm water (115 degrees F)

Put the eggplant slices in a colander and toss with the salt. Allow to rest in the sink or over a bowl for 30 minutes, then press the slices between paper towels until dry. Set aside.

While eggplant is draining, mix the garlic and olive oil, set aside and then prepare your pizza dough.

In a medium-sized bowl, mix together the whole wheat flour, 1 cup of the white flour, the sugar, salt & yeast (it is instant so it doesn’t have to be dissolved first). Stir in the oil & water as well as you can with a spoon, then knead in the remaining 1/2 cup flour. Today I had to add another tablespoon or two of water to keep the dough supple–it was dry, I guess b/c of the weather. Sometimes it’s too wet, in which case you should add a bit more flour. By the time you knead in all the flour, it will have been kneaded plenty (probably about 5 minutes). Oil a bowl, place the dough inside, turn it once, cover it and set it in a warm place to rest for 15 minutes.

Put your oven rack in the lowest position & preheat to 500 degrees F.

Spray a 14″ pizza pan with non-stick cooking spray, dump your risen dough in the middle of it and press it out to the edges with your hands, leaving the edge thicker to hold the toppings. Brush the garlic olive oil over the entire crust, including the edges. Layer on your dried eggplant, olives & cheese. Pop it in the oven for 10 minutes. Slice it up and serve it hot!

2 Comments

Posted in Italian, Main Dishes, Pizza. Bookmark the permalink.

Slow-Cooked Enchilada Casserole & Spicy Red Rice

Posted on August 11, 2009 by Veronica

Two more incredible recipes from Marina!

SLOW-COOKED ENCHILADA CASSEROLE
$100 Prize Winner Pillsbury Bakeoff 2000, by Elizabeth Castle (Marina’s daughter)

1 1/2 lb. ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25-oz.) pkg. Old El Paso Taco Seasoning Mix (or 3 tablespoons homemade)
1 teaspoon salt (I suggest omitting as the seasoning mix adds plenty of salt)
½ teaspoon pepper
9 (51/2-inch) corn tortillas
½ cup chicken broth
½ cup tomato sauce
1 (10-oz.) can Old El Paso Enchilada Sauce
6oz. (11/2 cups) finely shredded Cheddar cheese
2 (15-oz.) cans pinto, black or kidney beans, drained, rinsed
1 (11-oz.) can Green Giant Mexicorn Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5-oz.) can Old El Paso Chopped Green Chiles
1 (21/4-oz.) can chopped ripe olives
Sour Cream

1. Brush inside of 3 1/2 or 4-quart slow cooker with oil or spray with nonstick cooking spray. In large skillet, brown ground beef sirloin with onions and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt and pepper.

2. Place 3 tortillas in bottom of oiled slow cooker. Top with beef mixture, broth, tomato sauce, and enchilada sauce. Sprinkle with ½ cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and ½ cup of the cheese.

3. Top with remaining 3 tortillas. Sprinkle with remaining ½ cup cheese and olives. Cook on high setting for 21/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.

Serves 8

Marina suggests topping the sour cream with sliced avocados and more enchilada sauce.

SPICY RED RICE
2007 Blue Ribbon Recipe courtesy of Marina Castle

2 tablespoons butter
2 cups Calrose white rice
½ cup minced onions
2 teaspoons dried parsley flakes
1 1/2 teaspoons salt
½ teaspoon black pepper
½ teaspoon paprika
2 cups chicken broth
1 (8oz) can Mexican hot tomato sauce or regular tomato sauce
1 bay leaf
1 tablespoon butter
Melt butter in a 2 quart saucepan. Add rice and onions and stir for 2-3 minutes. Add rice and onions and stir for 2-3 minutes. Add spices and stir until rice is lightly toasted. Slowly and carefully add liquids and bay leaf, stir and add butter. Bring to a quick boil, then immediately lower heat to simmer. Cover pan and cook for 25 minutes or until done. Remove lid, stir and cover pan again. Keep warm.

Serves 6

This was the tomato sauce I used–I never knew this stuff existed until I looked for it for this recipe. It made the rice plenty spicy.

5 Comments

Posted in Main Dishes, Mexican, Side Dishes and tagged casserole, crock pot, enchilada, red rice, slow-cooked, spicy. Bookmark the permalink.

Crab & Avacado Enchiladas

Posted on August 10, 2009 by Veronica

This recipe comes from Splendour In My Kitchen, my friend, Marina’s, cookbook. I made two recipes out of it today but the other one won’t be ready until tomorrow so I’ll blog it then.

As for this one, it was fun for a change and would go over well with seafood & avocado lovers (or, as in our case, indiscriminate food lovers). We especially liked it with salsa on top!

Saute onion, olives & mushrooms in butter

Mix the mashed avocado with sour cream & spices

Mix the avocado mixture with crabmeat & sauteed vegetables.

I added some cheese b/c I could

Put about this much on your tortilla & roll it up

All 12 should fit perfectly

Cover with remaining sour cream, cheese & olives

Bake at 350 for 20 minutes and serve!

Crab and Avocado Enchiladas

adapted from Splendour In My Kitchen by Marina Castle

1/4 c finely chopped scallions

1/4 c chopped black olives

1/4 c fresh mushrooms, roughly chopped

2 T butter

10 oz. crabmeat (fresh, frozen or canned)

1 ripe avocado, mashed

1 1/2 c sour cream, divided

1/2 t salt

1/4 t garlic powder

Dash of black pepper

12 tortillas (I used flour)

2 c shredded cheddar cheese, divided

1/2 c black olives, sliced
Salsa, for garnish

Saute onion, chopped olives & mushrooms in butter until onions are translucent. Remove from heat and stir in crabmeat and avocado mixed with 1 cup sour cream, salt, garlic powder, pepper & 1 cup cheddar. Heat tortillas six at a time by wrapping in damp paper towels and microwaving for 40 seconds. Fill each tortilla with 1/12 of crab mixture, about 1/4 – 1/3 cup, roll and place seam side down in a buttered 9×13 baking dish. Cover with remaining sour cream and sprinkle with remaining cheese and sliced olives. Bake 20 minutes. Serve immediately with salsa (home canned is best!). Serves 6.

2 Comments

Posted in Main Dishes, Mexican and tagged avacado, crab, creamy, enchiladas. Bookmark the permalink.

Chicken Kiev with Garlic Rosemary Potatoes & Walnut Apple Salad

Posted on August 9, 2009 by Veronica

On the recommendation of my dear friend, Jaci, I prepared chicken Kiev when my little sister and her family joined us for dinner last night. It was a raging success, even with all my mistakes (slightly burning the crust on the chicken (at least the inside was perfect), getting impatient with the potatoes and not waiting for them to get crunchy on the outside, putting too much vinegar in the dressing (that’s why the apples look brown–the balsamic dyed them!)), and my company is already looking forward to their next invitation for dinner. Thanks for the great recipes, Miss Jaci!

Chicken Kiev with Sautéed Garlic Rosemary Potatoes
Rachel’s Food for Living by Rachel Allen

4 Chicken Breasts-skinned
Salt and freshly ground pepper

Garlic Butter
4 oz butter, softened
2-4 garlic cloves
1 heaping Tbsp chopped fresh herbs (I used parsley, thyme & rosemary and used more than recommended)
finely grated zest and juice of 1/2 a large lemon

Coating
2oz flour
1 lg beaten egg
6 Tbsp plain breadcrumbs
oil for frying

Potatoes
8 potatoes
2 oz olive oil
coarse sea salt
fresh ground pepper
2 garlic cloves
2 Tbsp chopped fresh rosemary

Lay chicken breasts on chopping board; slit but don’t cut completely in half. Season with salt and pepper.

Cream butter & add garlic and herbs and zest and juice of lemon; mix well. Spread garlic butter out onto the center of chicken breasts leaving about 1/2 inch all around the breast. Fold chicken breast back to original shape.

Place flour,beaten egg and breadcrumbs on 3 separate plates (or shallow bowls). Toss each breast in flour,coat with egg and roll in bread crumbs until chicken is well covered. Set aside.

Preheat oven to 400 F.

Cut potatoes into slices or cubes,dry with paper towels if needed. Heat oil in frying pan, add potatoes,season with salt and pepper and cook on med low heat for 16-20 min until almond golden and crunchy on the outside but soft on inside. Toss in garlic,chopped herbs and a little more olive oil,cook for couple more minutes until garlic is golden. To keep warm, place in uncovered casserole in the warm oven.

Sorry no prep photos on the potatoes, just the finished product–it should actually look crispy and golden but I only cooked mine until tender b/c I had hungry people waiting.

For chicken, place 4 Tbsp oil of choice and 1oz of butter in frying pan–heat until hot. Add the chicken and cook about 2 minutes on each side until golden,transfer to the oven for about 8 minutes until cooked through, serve with sauteed potatoes and salad–Jacie’s recipe follows.

Jacie’s Walnut Apple Salad

One bag baby spinach (I used 1/2 bag butter lettuces and 1/2 bag spring mix)
3/4 c walnuts–toasted (I used some pecans too)
1 sweet apple, such as Red Delicious, cored and diced (I used Braeburn for crispness)
1/2 c feta cheese

Make a dressing with 4 parts olive oil to one part balsamic vinegar with one tsp of honey per 4 T of evoo. Toss with salad ingredients.

(If you don’t want to do the math, just mix 1/4 cup olive oil with 1 tablespoon of balsamic vinegar and 1 tsp of honey. Add more vinegar and/or honey to suit your tastes.)

2 Comments

Posted in Meats, Salads, Side Dishes and tagged apple, chicken kiev, garlic, potatoes, rosemary, salad, walnut. Bookmark the permalink.

Soba Noodles in Peanut Sauce

Posted on July 17, 2009 by Veronica

I checked out a cookbook from the library called You Won’t Believe It’s Vegan, by Lacey Sher and Gail Doherty, and I knew as soon as I saw the recipe for the “Soba Noodles in Peanut Sauce” that I had to try it. It seems that all my foodie friends are cooking up Asian fare lately and I don’t want to be the only one left in the dust, even if my past attempts have somewhat disappointing.

Well, I now have ONE successful Asian dish under my belt! I’m so proud, it’s ridiculous!

I asked my friend, Pia, what she would call this type of dish and she said “fusion” b/c the noodles are Japanese, but peanut sauce is usually used in Thai and Vietnamese cooking. Whatever it is, the combo here is delicious! I rounded out the meal with some bright vegetable spring rolls, which was kind of like eating a hand-held salad. How fun is that?!

Soba Noodles in Peanut Sauce
Serves 4
Savory & simple, these soba noodles are tossed in spicy peanut sauce and served with fresh carrots and scallions. Top with snow pea shoots and sesame seeds for a gourmet touch.

8 oz soba noodles
1/2 c Peanut Sauce (recipe follows)
1/4 c matchstick-cut carrots
1/4 c thinly sliced scallions
1 T toasted sesame oil
Pinch of sea salt
Sesame seeds, for garnish
Bean sprouts, for garnish

Fill a 6-quart stock pot with water and bring to a boil. Add the soba noodles to the boiling water and cook for 7 minutes. Drain the noodles into a colander and run under cool water until slightly cool to the touch. Using a medium-size bowl, toss together the noodles, peanut sauce, carrot, scallion, sesame oil, and a pinch of salt. Serve family style or divide into individual servings, garnished with sesame seeds and sprouts.

Peanut Sauce
Yield: 2 cups

1 c peanut butter
3 cloves garlic
3/4 c water
1/4 c plus 1 T tamari
Pinch of cayenne
1 (2.1 oz) package Eden Pickled Ginger with Shiso, with liquid, leaf removed*

Place all ingredients in a blender or food processor and blend well. Will keep for 4-5 days refrigerated.

*Variation: Instead of using pickled ginger, you can add 1 T of finely grated fresh ginger, 2 T of agave syrup, and 1 T of rice vinegar.

Veronica’s Notes: I cheated and used a prepared peanut sauce (House of Tsang Bangkok Padang Peanut Sauce), which was spicy and delicious. This made the recipe super easy and only took 10 minutes to prepare from start to finish. Also, I would imagine that sugar would work fine in place of the agave nectar (in the variation on the peanut sauce) if you don’t have any and don’t want to buy it.

2 Comments

Posted in Asian, Lighter Fare, Main Dishes, Pasta, Vegetarian & Vegan and tagged noodles, peanut, sauce, soba, vegan. Bookmark the permalink.

Bison

Posted on June 22, 2009 by Veronica

Many of you know that I prefer bison to beef and thought you might be wondering why. Here’s my answer, taken from http://www.bigbendbison.com/health.htm.

Health Benefits

TASTE
People are rapidly discovering the deliciously healthy taste of bison / buffalo. Buffalo meat tastes similar to fine beef, with just a slightly sweeter and richer flavor. Bison is naturally flavorful and tender and can be prepared much the same as beef. Publications ranging from Gourmet Magazine to the Old Farmers Almanac are heralding bison as the meat of the future.

VALUE
Bison falls into the gourmet or specialty meat category at your supermarket or meat market. Click here to find a local retailer. The value of buffalo is not what you pay, but what you get in return. Nutritionally you are getting more protein and nutrients with fewer calories and less fat. Buffalo is a dense meat that tends to satisfy you more while eating less.

HEALTH
Bison are handled as little as possible. They spend their lives on grass, much as they always have, with very little time in the feedlot. They are not subjected to questionable drugs, chemicals or hormones. The members of the NBA feel so strongly about this that they have a resolution opposing the use of these substances in the production of Bison for meat.

WE STAND BEHIND OUR PRODUCT
The members of the National Bison Association are proud to introduce “Certified American Buffalo“ as a new seal that offers customers an extra degree of confidence in the quality of bison meat products. Every package containing the new Certified American Buffalo seal comes from producers who adhere to a USDA-audited program to assure that the products can be traced to the ranches of origin, and that animals are never given growth hormones or fed low-levels of antibiotics or animal byproducts.

NUTRITION
Research by Dr. M. Marchello at North Dakota State University has shown that the meat from Bison is a highly nutrient dense food because of the proportion of protein, fat, mineral, and fatty acids to its caloric value. Comparisons to other meat sources have also shown that Bison has a greater concentration of iron as well as some of the essential fatty acids necessary for human well being. Readers’ Digest magazine has even listed bison as one of the five foods women should eat because of the high iron content.

Read Dr. Marchello’s Study

Premium Natural Bison

With changing health needs, growing concern about fat and cholesterol combined with an aging population,

preventative maintenance has become a growing part of our health plans. Food products that address these needs have seen and continue to see increased attention from consumers. Among these food products, is a product very much North American, which meets the dietary needs of many. The bison, once driven to the verge of extinction has slowly been making a comeback in prestigious restaurants and food service outlets all over North America. Until now, supply has limited the availability of the product. More and more consumers of fine food are finding the exquisite tenderness, sweet, and full bodied nature of bison to their taste. In addition to the flavour profile that bison delivers, it is densely composed of nutritional elements as well as reduced fat and cholesterol. Discover why bison meat is becoming a leading culinary trend, treat yourself to the finest food available, treat yourself to bison.

5 Comments

Posted in Lighter Fare, Meats. Bookmark the permalink.

Tamale Pie

Posted on June 19, 2009 by Veronica

Did you know that Campbell’s has a “Fiesta Nacho Condensed Soup?” I didn’t, until I made my friend, Katy’s, mother’s tamale pie, which calls for it. As soon as I tasted it, I knew I had to try it in other things to have some fun with it.

You know that slightly spicy cheese & tomato dip (I think it’s made with Velveeta & Rotel) that people bring in crockpots to potlucks & serve with tortilla chips? Well, that is what the soup reminds me of! And at 120 calories/half cup–I can guarantee you it’s a calorie bargain compared to the Velveeta dip (you’d get less than half as much Velveeta dip for that many calories).

After making the tamale pie….

I bought a few more cans and made nacho appetizers (which we turned into a meal)….

And then whipped up some nacho tacos (just replace the cheese with the heated soup)

As for the tamale pie, it was very good (everything was good, but this blog is about the pie so I’m concentrating on that). It will definitely be a recurring meal at our dinner table. I’m almost embarrassed to say it’s the best thing I’ve eaten in a few weeks b/c it’s so simple to prepare & doesn’t that sort of mean I’m a bad cook if I can’ t make something from scratch that tastes better? Oh well, I don’t care!

Honestly, I don’t know if the best thing about it is how easy it is to make, how tasty it is, or that it’s Weight Watchers friendly. That’s right, people! You can have a big slice of beefy, cheesy, cornbread topped pie without feeling guilty!!! Now how’s that for a winner?

Tamale Pie

Recipe courtesy of Katy R.
Serves 6

1 lb. lean ground beef (I used bison, so mine was lower in cals than what is stated below)
1 pkg. taco seasoning (or 3 tablespoons homemade)
1 can Rotel tomatoes
1 can nacho cheese soup
1 can corn, drained
1 box of Jiffy corn bread
1 egg
1/2 cup milk (I used skim)

Brown meat & drain off any fat. Stir in taco seasoning, Rotel tomatoes, and can of corn. Simmer for 15 minutes, stirring occasionally. Pour into 13×9 baking dish that has been coated with cooking spray & spread nacho soup over the beef. Mix Jiffy mix with the egg & milk & spread over the nacho cheese soup. Bake at 425 until cornbread is brown on top, about 15 minutes.

Serve with a salad and you are good to go!!! *Heads up to Moms: this dish is very kid friendly!

Nutrition Facts (prepared with lean ground beef & skim milk)
Per Serving
436 Calories
15.2 g Fat
6.9 g Saturated fat
113 mg Cholesterol
835 mg Sodium
42.9 g Carbohydrates
2.8 g Fiber
12 g Sugar
31 g Protein
*9 Weight Watchers Points

Based on a 2,000 calorie diet, one serving provides
15% Vitamin A
14% Vitamin C
17% Calcium
25% Iron

______________________
Update 7/15/09

I made this again today, but this time added a cup each of quartered and sliced zucchini and yellow summer squash, along with a cup of diced onion. This really bulked up the filling layer and it was no less tasty. There is no end of variations on this recipe, I’m sure–I think beans would be a wonderful addition or even replacement for the meat.

1 Comment

Posted in Lighter Fare, Main Dishes, Mexican and tagged cheese, fiesta, nacho, nachos, Pie, soup, taco, tacos, tamale. Bookmark the permalink.

Orange Couscous with Chicken

Posted on June 11, 2009 by Veronica

Although couscous looks like a tiny grain, it’s actually a form of pasta.

Couscous is a primary staple throughout the Maghreb, in much of Morocco, Algeria, Tunisia and Libya. It is also popular in the West African Sahel, in France, Spain, Madeira, in western Sicily’s Province of Trapani, as well as in Greece, Cyprus and other parts of the Middle East. It is particularly popular among Jews of North African descent such as the Berber Jews, and is eaten in many other parts of the world as well.

My first couscous experience was in the traditional Moroccan style. Well, nearly traditional. My friend, Margo, is an American married to a man from Morocco and his sister taught her to make the couscous dish she prepared that night. So as far as I know, the recipe was traditional–but it wasn’t served in quite the traditional way.

In Morocco, the entire meal is put onto a giant platter and plunked down in the middle of the table (table optional, actually!). Then everyone digs in with their fingers. It is quite a sight to behold. These people literally scoop their bare fingers into the food, lick them clean and then put their fingers back in for more. Excuse my squeamish American standards of etiquette & cleanliness, but I can barely tolerate watching this spectacle and I’m not about to participate. Lucky for me, she provided our group with spoons. Have you ever tried eating a chicken leg with a spoon?

But I digress. The experience was unique and I thoroughly enjoyed it so I decided to venture out and buy couscous to incorporate into my own meals.

This one is mostly savory with a little sweet from the oranges. You can save the liquid from the oranges to pour over the top of your dish in case you find you prefer more sweetness (like I do). It may be just my particular taste, but I really enjoy the brightness that the parsley imparts.

Orange Couscous with Chicken
6 Servings

3/4 cup orange juice
1/2 cup water
3 tsp. chicken bouillon granules (or 3 cubes)
6 oz. uncooked whole-wheat couscous
12 oz. shredded cooked chicken breast
1 3/4 cups drained canned mandarin orange sections (about 2 small cans)
1/2 cup chopped fresh parsley

In a large Dutch oven, combine orange juice, water & bouillon; bring to a boil and make sure the bouillon completely dissolves. Remove from heat; stir in the couscous. Cover, let stand 10 minutes.

Add chicken, 1 1/2 cups of the orange sections and the parsley to Dutch oven; stir to combine. Cook over low heat, stirring frequently, about 5 minutes, until heated through.

To serve, arrange couscous mixture in large serving bowl; garnish with the remaining 1/4 cup orange sections & a bit of parsley. Plonk it on the table and tell everyone to dig in. Or, if you prefer, divide it among six plates that are lined with an optional lettuce leaf and provide forks. I prefer the latter.

Per Serving
243 Calories
2.3 g Fat
.6 g Saturated Fat
48 mg. Cholesterol
66 mg Sodium
32.5 g Carbohydrates
2.2 g Dietary Fiber
9.1 g Sugars
22 g Protein
22% Vitamin A
78% Vitamin C
3% Calcium
8% Iron

If you don’t have access to local chicken that has been raised humanely, you could always make this vegetarian by using Quorn’s Chik’n Tenders or Morningstar Farms Meal Starters Chik’n Strips (both found in the freezer section). To go completely vegetarian, sub veggie bouillon granules as well. KitchenBitch tells me there’s an awesome low-sodium vegetable bouillon called Organic Gourmet.