Israeli Couscous, Green, Beans and Sausage

I don't know about you but I have fallen in love with Israeli couscous, unlike regular couscous this grain is less dry and has an unique texture that resembles orzo. I stumbled upon this grain when I was stuck making a dish with no couscous in sight. What started as an experiment turned into a flavorful dish with artichokes and chicken shawarma.

This week in our CSA we got a large portion of greens (swiss chard and collards). Just what I needed to spice up some Israeli Couscous. Along with my greens, couscous I had some dried chick peas and some chicken sausage. The best thing about cooking with grains is you just add whatever vegetables you have in the fridge to it and you have a home cooked meal in just under 30 minutes. And not the 30 minute meal that Rachael Ray cooks up, this one is quite healthy as well as satisfying.


The Recipe
12 oz Israeli Couscous ( I buy it in bulk when possible. But you can find it in Trader Joe's in a 12 oz bag)
two bunches of greens ( Again I used swiss chard and collards)
1 package chicken sausage
1 to 2 cups cooked chick peas
1/2 yellow onion
3 cloves of garlic
a splash of olive oil
2 cups of chicken broth
salt and pepper

1. If you are using dried chick peas you have to start this recipe the day before to soak them. But feel free to use a can of chick peas.
2. add the couscous to a deep frying pan with a touch of olive oil. Cook on medium heat for about three to five minutes until the couscous starts to brown. The add 1-1/2 cups chicken broth. Cover and let cook for 10 minutes. It's done when it has absorbed all the water.

3. In another pan, add chopped garlic and sliced sausage with some olive oil and cook for a few minutes. Most Chicken Sausage is pre cooked.
4. Add onion and greens and let cook for a few moments and then add the rest of your broth. you might need more broth to cook down the greens.

5. When the green and sausage have cooked add in your couscous and chick peas and heat together to blend the flavor.

This basic recipe can go with a variety of different vegetables. Get creative!

Whole Wheat English Muffin Bliss

Oh boy I was so excited to get to my computer to write about my english muffins that I ended up burning the last two. Other than that, my first attempt at english muffins has yielded me 22 glorious muffins. YIPPIE!!!!!!

I feel as though I have conquered something. Maybe, it's the fact that I know long am bound to the chains of the commercial grocery store. Other than Tiana's and admittedly my love for Shaw's English Muffins we have been able to avoid the pitfalls of the large chain grocery store. But tonight we have victory!!!

To tell the truth I'm wondering why it has taken so long for me to attempt this recipe. It was quite easy and they look and taste amazing. I wonder how life will be without shopping at places like Shaw's. Luckily, I spend my lunch breaks walking up and down the isles of Stop and Shop. But it's a different feeling when you know that you don't have to buy anything already made for you. Not to say that I won't. I certainly don't have the time to make all the things I love to make from scratch every week. Here to hoping that one day that will be my reality.

Recipe
1 1/2 cup of warm water
1 1/2 cup of warm milk
2 tablespoons of yeast
1 egg
1/4 cup of canola oil
1/2 cup of honey
1 teaspoon of salt
6 cups of wheat flour

1. Heat up the milk and water. I do it together to make it easier. mix it in with the yeast and let the mixture sit for 10 minutes.
2. mix canola oil, honey and egg in another bowl and combine with yeast mixture3. slowly add the flour and salt to the wet ingredients.
3. mix the dough and then place it in an oiled bowl rise for one and half hours.
4. lay the dough on a table floured with cornmeal until the dough is 1/2 inch thick. use a mason jar to cut round dough and place them on a baking sheet to rise for another 1/2 hour.


5. Heat a skillet or griddle with cornmeal in it and cook muffins for 5-7 minutes on each side.



6. let them cool and then EAT!!!!!

A Very Berry Dinner Indeed

Three quarts of strawberries and we have dinner. Well, sort of, there certainly were other foods involved. But you can't have a end of spring beginning of summer feast without a love of strawberries. Luckily, our guest agreed!

On the menu for last night we had:

A Chicken in a strawberry fig port sauce with sliced strawberries on top.

Roasted Japanese sweet potatoes, asparagus, beets, snow peas mixed with an arugula pesto.

And for dessert we had a no bake strawberry pie with fresh whipped cream.


The chicken dish I felt totally confident about. You can't go wrong with a wine sauce, especially when it has the fruit of Jesus in it FIGS!!!! OK OK so figs aren't local to Massachusetts, but I just couldn't resist. Figs are one of the oldest fruits that we know man has eaten, that makes it OK in my book. As guessed the chicken came out incredible tender and full of flavor. The recipe I based it on said to glaze the chicken in the sauce, hmmmm not in this house. I decided it was best to marinade and cook the chicken in it. I'm glad I love to improvise.


The roasted veggies on the other hand were stressing me out all day. Beets are something new to me. My only real experience with them is pickled in a can, yuck. Luckily, my lady loves beets and had some insight into how to cook them. At the dinner table I watched as all of us unfamiliar with this root vegetable slowly took our first bites. SUCCESS!!!! This dish is a keeper and will be great with a variety of different veggies or different kinds of pesto.

The Recipe

four to five cups of whatever veggies are in season. I used Japanese sweet potatoes, asparagus, snow peas and those yummy beets.

mix the potatoes or any root vegetable with olive oil and place on a roasting pan and cook at 425 degrees for 45 minutes.

mix the rest of the vegetables with olive oil and spices I used pepper and herbamare. more on why I love herbamare another time. Place the rest of the veggies in with the potatoes and cook for another 15-20 minutes.

While waiting take a few cloves of garlic and pulse it in a food processor or blender. Slowly add five cups of arugula, 1/2 cup of pine nuts and olive oil into the food processor. Pulse it until well mixed. I personally love garlic so I add more garlic, but that is just me.

After the veggies are cooked place them in a bowl and mix them generously with the pesto. It's as simple as that and you have a filling veggie packed side dish. It would be great to bring to pot lucks or dinner parties.

We ended the evening with the strawberry pie and everyone was happy. Except Mr. Pittman who's word were " Next time add some damn rhubarb." OK Adam, next time. Unfortunately, we will have to wait until next spring for more local rhubarb.

And we are up and running.....

I have been throwing around the idea of blogging about food, particularly making it for some time now. Finally, during a slow day of work it starts. Today might serve to be an exciting day to start this adventure as I am kicking off a soon to be once a month themed dinner party. What's the theme you ask? If it grows in or around Boston, MA we eat it.

I know I know. It doesn't get more predictable than jumping on the localvore movement. But this is different, I want this to more about the experience and product of the eating local movement. You hear many people talk about local eating and it seems like every eatery in every trendy neighborhoods showcases the eco-friendly local business sticker on the door. That's all good and dandy, we all get that eating local is better for you and better for the environment. But how the hell do you go about doing it? How do you afford to do it on a budget of money and time?

Stay tuned to find out.......