Cous Cous

French Couscous Summer Salad

Serves about 4

• 2 Tbsp. Olive Oil
• Sea salt and black pepper to taste
• ¼ cup sliced Shiitake mushrooms
• 4 or 5 fresh Apricots, diced
• 2 Tbsp. Apple Cider Vinegar
• Two cloves diced Garlic
• 3 Shallots, peeled and split
• 1 bunch scallions
• ¼ cup slivered almonds
• 1/3 cup white wine
• 1 cup Creekside French Couscous
• 2 cups chicken stock

Bring chicken stock to boil

Add couscous, cover and take off heat

Saute garlic in olive oil until golden (a few moments)

Add shitake mushrooms and continue sauteing until mushrooms are soft

Add shallots and continue cooking for 5 minutes or until shallots begin to caramelize

Add diced apricots, vinegar, wine, salt and pepper and cook on medium-low heat for 5 minutes

Preheat oven to broil and place scallion slices under broiler for a few minutes until just beginning to char

In a large bowl, place cooled couscous, saute mix and charred scallions and mix gently until blended.  Add slivered almonds.

Israeli Couscous Summer Salad:

• 2 C Israeli couscous
• 2 ½ C chicken stock or vegetable stock (water can be used as well)
• ¼ C sweet white onion, diced
• ¼ C green bell pepper, diced
• One carrot finely shredded
• one small cucumber, peeled and seeded, finely diced
• 4 oz. Cherry tomatoes
• 4 green onions, slivered
• 2 cloves garlic, roasted and minced
• ¼ C toasted pine nuts 
• 2 oz. Dried cranberries
• 1 pear, diced
• ¼ C chopped parsley
• 6 – 8 fresh mint leaves diced
• zest from ½ lemon

Vinagrette:

• ¼ C lemon juice
• 2 T Balsamic vinegar
• ¼ C extra virgin olive oil
• salt and pepper to taste

1. In a medium sauce pan with lid, bring stock to boil.  Add couscous, remove from heat and let stand with lid on for 10 minutes.

2. In a small bowl, whisk lemon, vinager, pear, salt and pepper and set aside

3. In separate mixing bowl, add sweet onion, bell pepper, cucumber, carrot, cherry tomatoes, green onions, mint, parsley, cranberries and garlic.  Set aside.

4. Heat oven to 350.  spread pine nuts on cookie sheet and toast in oven for 8 to 10 minutes, or until golden brown.

5. Add cooked couscous to vinagrette, cover with foil or plastic wrap and chill in refrigerator.

6. Once couscous mixture has cooled, add ingredients from 2nd bowl.

7. Garnish with lemon zest and additional mint leaves and serve

Crockpot Brisket

• 1/2 cup of ketchup 
• 1 cup of water
• 1/4 cup of worcestershire sauce
• 2T. dijon mustard 
• one packet of onion soup mix 
• 1/4 cup of brown sugar. (You can substitute Splenda if you want.)
• 2-4 LB. brisket

Brown brisket on both sides.  

Mix 1/2 cup of ketchup and one cup of water, 1/4 cup of worcestershire sauce, 2T. dijon mustard and one packet of onion soup mix with 1/4 cup of brown sugar.

Pour over browned brisket and onions the in crockpot and cook on low 6-8 hours. If using the oven cook on low for 3-4 hours covered.

If you are a fan of onions you can brown some in the pan while browning the brisket. This is best if it is sliced cold, but when slicing brisket it is important to remember to slice against the grain of the meat! Enjoy. Serve over noodles or rice or with Kasha and bow ties! 

Vegetarian Soups

Herby Minestrone

Makes 6 to 8 servings

• 2 tablespoons extra-virgin olive oil
• 1 large onion, 1/2-inch dice
• 3 carrots, 1/2-inch thick slices
• 2 celery ribs, 1/2-inch thick slices
• 2 yellow bell peppers, stemmed, seeded, and halved
• 3 cloves garlic, minced, divided
• 1 teaspoon each chopped fresh savory, rosemary, and thyme
• 1/2 teaspoon each dried oregano, basil, and sage
• 6 cups vegetable broth
• 1 can (15 ounces) chick peas, drained and rinsed
• 2 cups 100% vegetable juice, such as V-8
• 1 can (28 ounces) diced tomatoes, preferably
• 1 tablespoon red wine vinegar
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/4 cup chopped Italian (flat-leaf) parsley
• Juice and finely grated zest of 1/2 lemon
• 1/2 cup freshly grated Parmigiano Reggiano cheese

 

Heat the oil in a large soup pot over medium-high heat. Add the onion, carrot, and celery and sauté until the vegetables lose their raw look, about 3 minutes. Add 2 cloves of the garlic and herbs and cook another minute. Add the broth, chick peas, vegetable juice, diced tomatoes, vinegar, salt, and pepper, and cook for about 45 minutes until all of the vegetables are tender. Stir in the parsley, remaining garlic, lemon juice and lemon zest and serve with cheese.'

Moroccan Red Lentil Soup

Makes 6 to 8 servings 

 

• 2 tablespoons extra-virgin olive oil
• 2 large onions, 3/8 inch dice
• 2 cloves garlic, minced
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon paprika
• 1/4 teaspoon ground cinnamon
• 1 1/2 teaspoon sea salt
• 1/2 teaspoon ground black peppers
• 2 quarts vegetable broth
• 1 can (20 ounces) crushed tomatoes
• 2 cups dried red lentils, washed and rinsed
• Pinch crushed red pepper flakes
• Juice of 1 lemon
• 3 tablespoons Italian (flat-leaf) parsley
• 1 tablespoon chopped cilantro

 

Heat the olive oil in a large soup pot over medium high heat. Add the onion and cook until tender, about 3 minutes. Add the garlic, coriander, cumin, turmeric, paprika, cinnamon, salt, and pepper and cook another minutes. Add the broth and tomatoes and heat to boiling. Stir in the lentils, cover and cook for 45 minutes until the lentils are tender. Stir in the crushed pepper, lemon juice, parsley and cilantro and cook on high for 10 minutes. 

Parmigiano Pumpkin Soup

Makes 8 servings 

 

• 2 tablespoons extra-virgin olive oil
• 1 large onion, 1/8-inch dice
• 3 cloves garlic, minced
• 1 can (28 ounces) 100% pure pumpkin
• 2 quarts vegetable broth, or chicken broth
• 1/8 teaspoon ground nutmeg
• 1 teaspoon sea salt
• 1/4 teaspoon ground white pepper
• 1/2 cup cream (at least 10% fat)
• 1/2 cup freshly grated Parmigiano Reggiano cheese
• 2 tablespoons chopped Italian (flat-leaf) parsley

 

Heat the oil in a large soup pot over medium heat, add the onion and sauté until tender (do not brown). Add the garlic and cook a few seconds, until aromatic. Stir in the pumpkin, broth, nutmeg, salt and pepper and bring to a boil. Simmer for about 10 minutes, until the onion is tender. Stir in the cream and Parmesan and heat through, about 5 minutes. Stir in the parsley and serve.

Easy Homemade Candy

 Dipping Chocolate

• 12 ounces semi-sweet chocolate 

Finely grate 3 to 4 ounces of the chocolate and set aside for tempering.

Chop the remaining chocolate and melt in a covered bowl in a microwave oven at full power for 2 minutes, or in the top of a double boiler over simmering water. As soon as it is melted stir in the grated chocolate, a handful at a time. This process is called ''tempering'', and it will insure that when the dipping chocolate firms it will yields a deep color and a shiny surface.

Allow the chocolate to rest until it is between 85 and 90 degrees. It is now ready for dipping.

To keep the chocolate at the proper consistency during dipping, you can place it over warm water.

 Salt Brittle

Makes about 1/4 pound

•  1 tablespoon unsalted butter, plus more for coating pan and spatula
• 1 cup sugar
• 2 tablespoons agave syrup
• Pinch baking soda
• 1 tablespoon coarse rock salt, like Tidman’s Rock or Himalayan Pink

1. Grease a sheet pan and a metal spatula liberally with butter and set aside.

2. Put the sugar in a large non-stick skillet and cook over medium-high heat, stirring occasionally with a wooden spoon until the sugar begins to melt and lump up.

3. Add the agave syrup. The mixture will start to foam. Stir constantly. The liquid sugar will steadily become thinner and deep amber, and the lumps will start to melt. When almost all the lumps are gone, and the sugar is the color of George Hamilton’s tan turn off the heat.

4. Immediately stir in the tablespoon of butter and the baking soda. The liquid will become very foamy for a second. Stir until the foam is no longer streaky, about 10 seconds and immediately pour onto the prepared pan, scrapping as much of the sugar from the pan as possible with your stirring spoon.

5. Sprinkle the salt over the top of the sugar and count to 24. The edges of the sugar pool should be firm.

6. Slide your spatula under the sugar to loosen from the pan all of the way around and flip it over.

7. Working quickly you want to stretch the sheet of sugar as much as you can before it become to brittle to move. The easiest way is to gingerly push it with your hands into a larger thinner sheet. If some parts are thinner than others, don’t worry. If your hands are very sensitive to heat you can wear latex gloves, but it’s harder to work the sugar that way, so I advise you to suck it up and use your hands. It won’t be that hot. When the brittle is too brittle to move, stop pushing and let it cool.

8. Break into shards and serve

White Chocolate Almond Bark

Make about 3/4 pound, 6 to 8 servings.

• 6 ounces white chocolate, broken in pieces
• 1 cup (5 oz.) whole roasted almonds, skins on

Melt the chocolate in a covered bowl in a microwave oven at full power for 2 minutes, or in the top of a double boiler over simmering water.

Meanwhile chop the remaining chocolate finely. Remove the melted chocolate from the heat and mix with a whisk until smooth. Add the chopped chocolate in 2 or 3 handfuls, whisking in each addition before adding another.

When the chocolate is smooth, fold the almonds until the almonds are completely coated and the chocolate begins to firm up. Pour and scrape the chocolate onto a sheet pan and spread into a rough rectangle about 1/2-inch thick. When the chocolate is solid, cut into shards and serve.

10 Ways to Cook Chicken Breast in About 10 Minutes

All Recipes Make 4 Servings

Sautéed Chicken Breast with Vermouth and Tarragon 

• 1 tbsp olive oil
• 4 chicken breast halves
• Salt and freshly ground black pepper to taste
• 2 tbsp minced onion
• 1 cup dry vermouth
• 2 tbsp white wine vinegar
• 1 tbsp dried tarragon
• 2 tbsp butter 

 

 Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook until browned on both sides. Add onion, vermouth, vinegar, and tarragon, simmer until chicken is firm, and place chicken on a warm platter. Raise heat to high, boil pan liquid until lightly thickened, remove pan from heat, swirl in butter, and pour liquid over chicken.

 

Chicken Breast with Capers in Brown Butter 

• 2 boneless and skinless chicken breasts, split
• salt and pepper to taste
• 1 to 2 tablespoons olive oil
• 2 to 4 tablespoons unsalted butter
• 1/4 cup capers 

Pound the chicken breasts lightly to even out thickness. Season with salt and pepper. Sauté over high heat in the olive oil until browned and firm, about 2 minutes per side. Remove to a platter. Add butter to skillet. Cook until barely colored. Add capers and cook until butter is red brown, about 20 seconds. Pour over chicken.

 

Escabeche of Chicken Breast 

• 2 boneless and skinless chicken breasts, split
• flour
• salt and pepper to taste
• olive oil
• 1/2 onion, thinly sliced
• 1 clove garlic, minced
• juice of 1 orange, 1 lemon and 1 lime
• 2 tablespoons red wine vinegar
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon dried basil 

Pound chicken breast lightly to even out thickness. Dredge in flour seasoned with salt and pepper to taste and brown in olive oil. Remove. Add onion to oil in pan and cook until softened. Add garlic, citrus juice, vinegar, hot sauce and basil. Bring to a simmer, return chicken to pan and simmer for a few minutes, just until firm. Cool. Serve room temperature.

 

Chicken Baked with Smoked Turkey and Fontina 

• 2 boneless and skinless chicken breasts, split
• salt and pepper to taste
• olive oil
• 4 slices smoked turkey or ham
• 4 slices Italian Fontina
• flour for dredging

Preheat oven to 400F. Season the chicken breasts with salt and pepper and rub with olive oil. Place between sheets of plastic wrap and pound to about 1/4-inch thickness. Place a slice of turkey and fontina in each breast half and fold chicken over top. Dredge lightly in seasoned flour and brown on both sides in olive oil. Wrap in foil and bake for 10 minutes.

 

Pecan Chicken Breast with Mustard Sauce 

• 4 chicken breast halves, lightly pounded
• Salt and freshly ground black pepper to taste
• 4 tbsp melted butter
• 3 tbsp mustard, divided
• 6 tbsp ground pecans
• 2 tbsp canola oil
• 2/3 cup sour cream or crème fraiche 

Season the chicken breast halves with salt and pepper. Combine melted butter and 2 tbsp of the mustard, dip chicken in the mixture, and press pecans into the breasts. Heat the oil in a large skillet over medium heat, sauté chicken until browned and firm, and transfer to a warm platter. Reduce heat to low, add sour cream and remaining mustard to the pan, and stir to form a sauce. Pour sauce over the chicken.

 

Quick Chicken Chili 

• 2 boneless and skinless chicken breasts, cut in chunks
• flour or cornmeal
• salt and pepper to taste
• 1 to 2 tablespoons canola oil
• 1 onion, chopped
• 1 garlic clove, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 cup chicken broth
• 1/4 cup crushed tomatoes
• chopped cilantro, optional

Dredge the chicken in flour or cornmeal seasoned with salt and pepper. Heat the oil in a deep skillet and brown the chicken on all sides. Add the onion and cook until lightly browned. Add the garlic, chili powder and cumin. Stir to combine. Add chicken broth and tomatoes and simmer for about 7 minutes. Adjust seasoning and garnish with cilantro.

 

Yogurt Dill Chicken Salad 

• Lightly salted water
• 6 chicken breast halves, cut in 1” chunks
• 8 oz plain yogurt
• 2 tbsp chopped dill
• 1 tbsp lemon juice
• 1 small cucumber, peeled, seeded, and diced
• Salt and freshly ground black pepper to taste

Bring the water to a simmer, and poach chicken until firm, about 4 minutes. Drain, and while still warm toss with yogurt, dill, lemon juice, cucumber, salt, and pepper. Chill.

 

 

Warm Chicken Salad Over Wilted Greens 

• 1 clove garlic, minced2 tablespoons red wine vinegar
• 1 tablespoon olive oil
• 3 tablespoons walnut oil
• 1 teaspoon salt
• 2 teaspoons sugar
• 2 boneless and skinless chicken breasts, split
• 1 head escarole or hearty lettuce, cleaned and broken in pieces
• 1/4 cup chopped red onion
• 1/3 cup chopped pecans

In a sauce pan heat garlic, wine vinegar, olive oil, walnut oil, salt and sugar to a simmer. Keep warm. Pound chicken breast lightly and brush with some of the warm dressing. Saute until firm, about 3 minutes per side. In a large salad bowl combine the lettuce, onion and nuts. Slice the chicken into strips. Add to salad. Bring dressing to a boil and toss with salad ingredients.

 

Grilled Paillard of Chicken with Artichoke Relish 

• 2 boneless and skinless chicken breasts, split
• 1 6-ounce jar marinated artichoke hearts
• juice of 1/2 lemon
• 1/3 cup toasted pinenuts
• spray oil

Brush chicken breasts with some of the marinade form the artichoke hearts. Place between sheets of plastic wrap. Pound until paper thin. Set aside. Preheat grill. Chop artichokes finely and moisten with lemon juice and some of the marinade. Toss with pinenuts. Spray a ridged skillet with oil and grill the chicken briefly on both sides, less than 45 seconds per side. Serve topped with the artichoke relish.

 

Chicken Breast with Vodka, Tomatoes, and Cream 

• 2 tbsp olive oil
• 4 chicken breast halves
• Salt and freshly ground black pepper to taste
• 2 cloves garlic, minced
• Pinch crushed red pepper
• 1 can (14.5 oz) diced tomatoes, drained
• 1/4 cup vodka
• 1/2 cup cream
• 1 tbsp chopped Italian (flat-leaf) parsley

Heat oil in a large skillet over medium-high heat. Season chicken with salt and pepper, and cook until browned on both sides. Add garlic, and cook for 30 seconds. Add crushed red pepper, tomatoes, and simmer until chicken is firm, about 8 minutes. Remove the chicken to a warm platter. Add vodka, cream, and parsley to the pan, simmer just until the cream thickens, and pour over the chicken.