Recipes 7/20 & 7/21

By admin|July 19, 2011|Information

Israeli Moroccan Couscous

1 Tbls olive oil

1 onion, diced

3 C vegetable broth

2 carrots, peeled and julienned

2 turnips, peeled and julienned

1 sweet potato, julienned

1 zucchini, julienned

1 red bell pepper, julienned

1 (15 oz) can garbanzo beans, drained

1 (15 oz) can tomato sauce

1/4 tsp ground cinnamon

1/2 tsp ground turmeric

1 pinch saffron

1 pinch curry powder

2 C uncooked couscous

Heat oil in a large pot over medium-high heat; saute onion until golden. Pour in vegetable broth and bring to a boil. Stir in carrots, turnips and sweet potato. Reduce heat to medium and simmer 15 minutes. Reduce heat to low and add zucchini and red bell pepper. Simmer for 20 minutes. Stir in garbanzo beans, tomato sauce, cinnamon, turmeric, saffron and curry powder. Simmer until heated through.

Meanwhile, bring 2 1/2 cups water to a boil. Stir in couscous, cover and remove from heat. Let stand 5 to 7 minutes. Fluff with a fork and serve with vegetables on top.


Pan Fried Swiss Chard

4 slices bacon, chopped

2 Tbls butter

3 Tbls fresh lemon juice

1/2 tsp garlic paste

1 bunch Swiss chard, stems removed, leaves cut into 1-inch pieces

Salt and pepper to taste

Heat a skillet over medium heat. Place the chopped bacon in the skillet and cook until the fat separates from the meat. Melt the butter in the skillet. Stir in the lemon juice and garlic paste. Add the Swiss chard to the butter mixture. When the leaves begin to wilt, place a cover on the skillet and increase heat to medium-high. Allow the chard to cook while covered for about 4 minutes. Stir the chard leaves to coat with the butter mixture. Season with salt and pepper. (From:

Sweet & Spicy Swiss Chard

1 Tbls olive oil

1 bunch rainbow chard – leaves and stems separated and chopped

1/3 C chopped yellow onion

2 (1/4 inch thick) slices fresh ginger root, peeled and julienned

Salt and pepper to taste

1 Tbls maple syrup

Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more.

Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.


Kale Chips

1 bunch kale

1 Tbls olive oil

Sea salt, curry powder, garlic salt or other spice

Preheat oven to 325. Wash kale leaves and remove stems. Pat dry to remove any excess water. Place leaves on baking sheet and brush the top side lightly with olive oil. Cook for 8-12 minutes until crisp. Sprinkle salt or other spice on the leaves. Serve immediately.

(Thanks to BOG member Greg Rowe)

Zucchini Pilaf

For the rice:

1/2 C slivered almonds

1/2 Tbls butter

1/2 C long grain rice

1 C vegetable broth

1/2 tsp allspice

1/2 tsp salt

For the zucchini:

2 1/2 Tbls olive oil

1 medium onion, finely chopped

2 cloves garlic, finely chopped

1 lbs zucchini , ends trimmed, halved

lengthwise (or quartered if large) and cut

into 1/3-inch slices

1 tsp ground coriander

1 tsp ground cumin

Pinch of cayenne pepper

1/2 tsp salt

2 Tbls currants or dark raisins

3 Tbls chopped cilantro

Freshly ground black pepper

For the yogurt-garlic sauce:

1 C Greek yogurt, or strained non-Greek yogurt

2 garlic cloves, finely chopped or pressed through a garlic press

1 Tbls dried crushed mint

Pinch of cayenne

Salt and freshly ground pepper

For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet,and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.

In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.

For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt.

Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.

For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.

When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

(From The New York Times: Louise Beylerian)

Sesame Green Beans

2 tsp sesame seeds

1 Tbls soy sauce

2 tsp honey

4 tsp vegetable oil

1 lb green beans, trimmed and cut into 2-inch pieces

2 tsp rice vinegar

3 scallions, sliced thin

Toast sesame seeds in large skillet over medium heat, stirring occasionally, until golden, about 5 min. Whisk soy sauce and honey in a bowl. Heat oil in empty skillet over medium heat until shimmering. Cook beans until bright green, about 2 minutes. Reduce heat to medium-low and cook covered, stirring occasionally, until beans are spotty brown and tender, about 10 minutes. Uncover, stir in soy sauce mixture, and cook until beans are glazed, about 1 minute. Off heat, stir in vinegar, sesame oil, and scallions. Sprinkle with sesame seeds, Serve.

(From Cook’s Country Feb/March 2008)

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