Wednesday, October 24, 2012

Vegetable couscous with Moroccan Pesto

This was a find in my recipe bin, obviously photo copied from a book. I have no idea where this came from, so I can't give credit to whomever created this awesome dish.

Ingredients:


For Pesto:
 1 cup fresh cilantro (leaves and some stems)
1/2 cup fresh parsley
2 tablespoons whole raw almonds
1/2 clove garlic
1/4 cup extra virgin olive oil
kosher salt

For Couscous:
4 tablespoons unsalted butter
kosher salt
1 onion cut into wedges (I chopped mine)
1 14-oz can diced tomatoes
1 bunch kale, chopped
1/4 cup chopped carrots
1/3 cup raisins
pepper
 1 1/2 cups whole wheat couscous
1tbsp cinnamon

Directions:


1. Make the pesto. Combine everything for pesto in a food processor and pulse until smooth
2. Prepare vegetables for couscous. heat pan and add 3 tbsp butter and 1 tsp salt.. Cook until butter is brown. Add onion and cinnamon. Cook until onion is lightly browned. Add tomatoes, 1 cup water, carrots, kale, raisins, salt and pepper taste. Cook, stirring occasionally, until vegetables are tender or about 15 minutes.
3. Make the couscous as label directs.
4. Top couscous with vegetables and pesto.

Cook's notes:


1. This can be served as a main dish or a side dish. We added roasted lemon chicken thighs and garlicky bacon kale.
2. I don't even like Moroccan food and I liked this.
3. Waffle loved this.

My famous enchiladas

A few years ago a friend sent me this recipe. I've since modified it and it's become a Snowgoose staple. It's always a hit with company and leftovers are fought over.

Danielle's Famous Enchiladas

Ingredients

2 1/2 cups shredded or cubed chicken (shredded works best, so save your rotisserie scraps)
8 oz cream cheese (we like the Philadelphia cooking cream cheese)
28 oz green enchilada sauce (do not get red!)
5 oz mild chili peppers
1/4 c diced onions
1/2 c sliced bell peppers (frozen is fine)
10 flour tortillas
8 oz cheddar or Mexican-blend cheese

Directions

1. Cook chicken in a skillet. Add peppers and onions
2. Add cream cheese and chilies to chicken and vegetables
3. Divide up mix in the tortillas, roll tightly and place in a large baking dish or 2 8x8 dishes (these work best).
4. Layer enchilada sauce on top of rolled tortillas. Make sure everything covered.
5. Add cheese on top of sauce
6. Cover with foil, bake at 350 degrees for 10-15 minutes, or until cheese has melted.
7. Serve with rice, black or refried beans, and corn.

Makes 5 servings.

Cooks notes: You can fill these with pretty much anything you have on hand.

Spiced apple and butternut squash soup

Remember that awesome pumpkin chili from last fall? That same grocery store sent me another recipe. I was intregued enough to try it.

Mind you, butternut squash is not my favorite, though Mr. Snowgoose and I once made a cheesy, bacony butternut squash soup that was good. I don't think he'll eat butternut squash (or any squash for that matter) unless there's bacon or cheese involved.

I always forget what a pain in the ass butternut squash is to make. First, of all they weigh a ton which means they aren't cheap. Then you have to peel it and the skin never wants to come off. After that you have to slice into the damn thing and scoop out all of the seeds. Finally you get to cube it. The whole process takes forever and a day. And since I only ever buy butternut squash once a year, I forget how terrible it is to make.

But you want the recipe, right?! Here is my modified version

Ingredients

1/4 cup butter
1 large onion, diced
2 large Granny Smith apples, peeled, cored, and diced (I did not peel the apple. That extra fiber is good for you)
1 tsp pumpkin pie spice
1/2 tsp allspice
1/2 tsp ground cinnamon
2 medium-sized butternut squashes, peeled, halved lengthwise and seeds removes, diced into 1-inch cubes.
6 to 8 cups chicken or vegetable broth (more if you don't want it thick)
salt and pepper to taste

Directions
1. Melt the butter in a large pot over medium heat
2. Add the diced onions and apples and cook until tender, about 10 minutes.
3. Stir in spices, cook for 1 minute, then add squash and broth.
4. Bring to a boil; reduce heat and simmer, uncovered until squash is tender (at least 30 minutes)
5. Puree and serve

Notes: This makes a lot (at least 8-10 servings) so be prepared for leftovers.