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Couscous with Artichokes and Walnuts

Couscous with artichokes and walnuts
Serves 6

3/4 tsp dried oregano
1 tsp kosher salt
1/4 tsp fresh ground black pepper
1 Tbsp olive oil
1 3/4 cup of couscous
2 (6 and 1/2 oz) jars marinated artichoke hearts--quartered and drained
1/3 cup chopped walnuts
1 Tbsp lemon juice
2 Tbsp chopped parsley

In a 3 and 1/2-quart saucepan, combine water, Bay leaves, oregano, salt, pepper and olive oil. Bring to a boil and

stir in couscous. Bring back to a boil. Cover and remove from heat. Set aside 5 minutes.

Uncover and stir in artichoke hearts, walnuts, lemon juice and parsley. Restore and allocated 5 minutes before serving.

BlackBerry cobbler

You can use fresh or frozen Blackberries to this Shoemaker. If using frozen, defrost and drain first. You must do a taste test to adjust the sugar levels. Some berries are more acidic than others and need more sugar to balance.

1 place the berries, sugar, lemon juice, lemon zest, cinnamon and cornstarch in a 9 x 9 casserole dish. Stir to coat evenly with sugar berries. Let sit for 30 minutes.

2 Preheat oven to 350 f. In a medium sized bowl, whisk together 3 tablespoons sugar, flour, baking powder and salt. Cut in butter with a pastry blender or fork (or even your fingers) until the mixture resembles coarse crumbs. Use a wooden spoon to stir in the eggs and milk until the bread is merely moistened.

3 Takes large spoonfuls, drop bread mixture of berries. Place in oven and bake for 30 minutes or until berry blend is perl and topping is nicely browned.

Great served with whipped cream or vanilla ice cream.

Profit: Makes 9 servings.

 

Sichuan Eggplant

This recipe calls for Asian eggplant or Japanese eggplant. They are long and thin in comparison with a European or globe eggplant, and much more tender and delicate. If you can't find them, you can replace the globe Aubergine, but the dish really is best with the Asian Eggplant.

1 1/2 inventory unit Asian (long and skinny) eggplant2 tablespoons my PC oil1/4 cup chicken stock (substitute vegetable materials for vegetarian) 2 tsp sugar1/2 teaspoon soy sauce1/2-1 1/2 tablespoons chili bean Paste * 2 teaspoon crushed sichuan peppercorns * * (optional, but illegitimate without) 3 TSP freshly grated ginger5 garlic Cloves, thyme, minced1 teaspoon corn starch2 TSP Chinkiang vinegar or apple cider vinegar4 scallionsroughly choppedCilantro for garnish (optional)

* A lot of grocery stores have Asian ingredient aisles now. You should be able to find chili bean Paste, a mixture of canned chili mixed with mashed soybeans, or at any Asian market. (Do not confuse with black bean Paste or chili-garlic paste.)

** Sichuan peppercorns are available at some stores and online for pretty cheap. They are not like other spicy peppers, but rather has a citrusy taste and evoke a tingly, numbing sensation like a carbonated drink.

1 Begin your mise en place. Quarter length divisions Aubergine and concoct in large sales incentives and set aside. In a small bowl, mix together chicken stock, sugar and soy sauce and marketed it. In another bowl, mix together chili bean Paste, garlic, ginger and sichuan peppercorns and marketed it. In a third bowl, mix together in a tablespoon cornstarch with water and set aside the. Finally, in a fourth bowl, mix together in scallions and vinegar and dispose of it.

2 Place the oil in a wok or large saut pan over medium-high heat until the oil is almost smoking. Add Eggplant and saut, makes it possible to sit in a few seconds each time you move to allow it to brown and Blister. If Aubergine absorbs all oil and some paragraphs have no then add a little more oil.

3 Add chili bean Paste, garlic, ginger and sichuan peppercorns and saut until fragrant, about 30 seconds. Add chicken stock mixture, turn heat to medium-low and simmer in 90 seconds. Cornstarch mixture and stir until sauce thickens slightly. Add scallions and vinegar and cook for 15 seconds in order to disseminate their harsh flavors a bit. Relentlessly with coriander and serve.

Profit: Makes 2-4 servings.

 

Sausage Casserole

Prep Time:
25 Min

Cook Time:
1 Hr 15 Min

Ready In:
1 Hr 45 Min

Ingredients

• 1 pound sage flavored breakfast sausage
• 3 cups shredded potatoes, drained and pressed
• 1/4 cup butter, melted
• 12 ounces mild Cheddar cheese, shredded
• 1/2 cup onion, shredded
• 1 (16 ounce) container small curd cottage cheese
• 6 jumbo eggs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch square baking dish.
2. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
3. In the prepared baking dish, stir together the shredded potatoes and butter. Line the bottom and sides of the baking dish with the mixture. In a bowl, mix the sausage, Cheddar cheese, onion, cottage cheese, and eggs. Pour over the potato mixture.
4. Bake 1 hour in the preheated oven, or until a toothpick inserted into center of the casserole comes out clean. Let cool for 5 minutes before serving. 

Fresh Broccoli Salad

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins
• 3/4 cup sliced almonds
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and cut the onion into thin bite-size slices. Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

Coca-Cola Chicken with Herbed Potatoes

Ingredients:

4 skinless boneless chicken breast halves, flattened to ¼ inch thickness
1 12-ounce can Coca-Cola
1/2 cup ketchup
1/4 cup honey barbecue sauce

Directions:
1. Place all ingredients in a medium saucepan and bring to a boil.
2. Cover and turn heat to medium.
3. Cook for 20 minutes, stirring occasionally.
4. Uncover, and cook an additional 10 minutes until done. Serves 4.

Herbed Potatoes Recipe

Ingredients:

3 large potatoes
1/2 teaspoon fresh ground pepper
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon rosemary
2 Tablespoons oil
celery salt, to taste
garlic salt, to taste

Directions:
1. Preheat oven to 450 degrees F.
2. Cut the unpeeled potatoes into 1/4 inch slices.
3. Place the potato slices on well greased shallow baking pans.
4. Combine pepper, oregano, thyme, sage, and rosemary in a small bowl.
5. Brush the potato slices with oil and a sprinkle with the herb mixture.
6. Bake the potato slices for about 20 minutes or until they are well-browned and crisp.
7. Sprinkle with combined salts and serve. Serves 4.