Israeli Couscous with Pistachios and Apricots

I don't even know what to say. The mere name of this recipe makes me salivate. I had to try it. And it was delicious.

Israeli couscous, that fun-sized pasta/grain that is oh so versatile, strikes again. Today it is commingling with fresh apricots and crunchy pistachios, along with fresh mint, lime, and fragrant spices. It's like a Middle Eastern festival in your kitchen. The original recipe called for dried apricots, but I figured while fresh ones are still in season, we ought to take advantage. You can certainly substitute dried if you make this at a time of year when fresh is not available.

This dish works well as a main course, side dish, or salad. Serve at any temperature you like. I can promise you, it will be good, it will be different, and it will be gone before you know it.

Israeli Couscous with Pistachios and Apricots
adapted from Veganomicon
serves 2

INGREDIENTS:

1 tablespoon vegetable oil
2 small (or 1 large) cloves garlic, minced or pressed
1 cup Israeli couscous
1 1/4 cups water
1 cinnamon stick
1/2 teaspoon ground cumin
pinch ground cardamom
salt and pepper to taste
zest from 1 small lime
2 tablespoons chopped fresh mint
2 small apricots, pitted and chopped
1/4 cup shelled pistachios
juice from 1/2 small lime

DIRECTIONS:

1. Preheat a large heavy-bottomed skillet over medium-low. Add oil and garlic, and saute for one minute. Add couscous, raise heat to medium, and cook, stirring constantly, for 4 to 5 minutes, or until couscous starts to get golden brown and toasty. (This seriously amps up the flavor. Don't skip this step!)

2. Add water, cinnamon stick, cumin, cardamom, pepper, salt, and lime zest. Raise heat and bring to a boil. When it's boiling, lower heat to low and cover with a lid. Let cook for about 8 minutes, or until most (but not all) of the water is absorbed. Stir in the mint, apricots, pistachios, and lime juice, and cover again. Cook for about 4 more minutes, or until all the water is absorbed.

3. Remove cinnamon stick, fluff couscous with a fork, and serve.

Enjoy!

Chicken Biryani

When I was a child, my mother occasionally made a biryani side dish from Trader Joe's. It was mysterious to me at the time - who wants raisins in their rice? And funny spices that they don't recognize? Not me, I thought.

I thought wrong. The trick is the "little bit of this, little bit of that" mentality. I found this incredibly simple version of chicken biryani in an issue of Cooking Light, and it was like the light bulb flicked on. So that's why this whole raisins in your rice thing actually works! With delicately exotic garam masala and ground cumin, a hint of garlic, a whisper of cilantro, onion and tomato, it's like a family reunion of gentle flavors. And they all add up, thanks to the help of a minced jalapeno, to be quite powerful indeed. (And really, you skeptics out there, there are very few raisins here. You'll barely notice them.)

If you're looking for a more fun twist on the same-old chicken and rice, here it is. This is a one pot wonder that will whip up in about 40 minutes, and keep everyone happy. Even if they think they don't want raisins in their rice.

A note: this needs some kind of refreshing side dish. I served it with chopped cucumber drizzled with a little lime juice. Some kind of raita would be lovely as well.

Chicken Biryani
adapted from Cooking Light
serves 2-3

INGREDIENTS:

1 teaspoon canola oil
1 boneless, skinless chicken breast, cut into 1-inch pieces
1/2 large (or 1 small) onion, chopped
1 jalapeno, seeded and minced
1/2 teaspoon grated fresh ginger
3/4 teaspoon garam masala*
1/4 teaspoon ground cumin
pinch of salt
1 garlic clove, minced or pressed
1 large tomato, chopped
1/2 cup uncooked basmati (or similar) rice
small handful of raisins
1 cup low sodium chicken broth
handful chopped fresh cilantro
2 tablespoons sliced almonds
1 lime, cut into wedges for serving

DIRECTIONS:

1. Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and saute for 3 minutes. Add onion and jalapeno and saute for another 3 minutes, until onion is starting to soften.

2. Add ginger, garam masala, cumin, salt, and garlic, and stir. Add tomato, rice, raisins, and broth. Bring to a boil. Reduce heat to a simmer and cover with a lid. Let simmer 15 minutes, or until rice is tender.

3. Stir in cilantro and almonds. Serve with lime wedges.

* garam masala is available in most markets. It is an Indian spice mix made up of peppers, cloves, bay, cinnamon, cardamom, cumin, nutmeg, mace, star anise, and coriander in varying combinations. Try it. You'll like it.

Enjoy!

Chocolate Chip Scones with Almond Flour

One thing that makes cooking infinitely enjoyable is simple experimentation. When I hear about a new ingredient or method that I haven't tried before, I do a little research, often buy a cookbook (any excuse, am I right?), and then I try it out. And you people get to benefit by reaping the results without any of the hard work. Sounds fair, right?

Well this one can hardly be called hard work, other than having to seek out a relatively expensive and hard-to-find ingredient. That ingredient is almond flour. Most people don't bother with almond flour unless they are gluten intolerant or diabetic, but the bottom line is, it is tasty and good for you. And any ingredient that I can put into a baked good and call healthy, well, I'm a fan.

So yes, almond flour is a bit pricey. But if you're lucky enough to be able to use it as an extra curricular ingredient, as I am doing here, rather than a dietary requirement, then you can splurge once in a while, right? Almond flour is loaded with protein and nutrition without all the carbohydrates of wheat flour. You can make it yourself by grinding up blanched almonds, but realistically it's not going to save you much money, if any. Sadly, almonds are not cheap. But they are a superfood, and they are delicious. So we are slaves to them just the same.

Another rather pricey ingredient featured in this recipe is agave nectar, which has a much lower glycemic index than regular sugar, honey, or maple syrup. So again, it's good for diabetics. But if you don't feel like splurging twice in this recipe, you can substitute honey or maple syrup. Just know that your scones are slightly more sinful than mine!

These scones taste fantastic. Gluten-free (not to mention dairy-free and without any refined sugar) can be a beautiful thing, people. I am all about healthier recipes that don't use anything artificial or chemical. And this recipe rewards you with flavors reminiscent of macaroons and toasted almond goodies, with melty chocolate chips and a hint of cinnamon. Fantastic.

Chocolate Chip Scones with Almond Flour
adapted from Elana Amsterdam's The Gluten-Free Almond Flour Cookbook
makes 16 scones

INGREDIENTS:

2 1/2 cups blanched almond flour
1/2 teaspoon kosher or sea salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/3 cup canola oil
1/4 cup agave nectar
2 large eggs
3/4 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat oven to 350. Line two baking sheets with silpat liners or parchment.

2. In a large bowl, combine dry ingredients (almond flour through cinnamon). In a small bowl, whisk wet ingredients (oil, agave, and eggs). Stir wet ingredients into dry ingredients until well combined.

3. Fold in the chocolate chips. Scoop scant 1/4 cup blobs of batter onto the cookie sheets, leaving about 2 inches between blobs. Bake for 12 to 17 minutes, until golden brown and a toothpick comes out clean. Let cool for 30 minutes on the baking sheets.

Enjoy!

Summer Gnocchi

Have I told you lately how much I love gnocchi? So tasty, so versatile. Perfect year-round as a background or foreground ingredient. Here it serves as the host for beautiful summer sweet corn, fresh tomato, onion, parsley, and a delicate brown butter sauce. Easy and fabulous.

This recipe was inspired by one in the new Eating Well in Season cookbook, but I changed quite a bit about it. It would work with almost any summer vegetable, but I think corn takes this recipe to new heights. The original recipe used zucchini, and I'm sure that would be fantastic as well. Feel free to use anything you have on hand, so long as it is fresh and in its peak season!

Summer Gnocchi
adapted from Eating Well in Season
serves 4

INGREDIENTS:

1 lb. package of fresh or frozen gnocchi (preferably wheat)
2 tablespoons butter
1 shallot or 1/2 onion, chopped
kernels from 2 ears of fresh sweet corn
1 large tomato, chopped
salt and pepper
pinch of ground nutmeg
1/4 cup chopped parsley

DIRECTIONS:

1. Bring a large pot of water to a boil. Cook gnocchi according to package directions, until the gnocchi float. Drain.

2. Meanwhile, cook the butter over medium-high in a large skillet until it begins to brown, about 2-3 minutes. Add onion and corn, and cook, stirring often, until softened, about 3 minutes.

3. Add tomato, and season with salt, pepper, and nutmeg. Stir in parsley and drained gnocchi, tossing to combine everything. Serve immediately.

Enjoy!

Orzo and Spinach Stuffed Peppers

I realize it's not obvious what you're looking at in the picture above. But take my word for it - it is a beautiful medley of Italian flavors. It is incredibly comforting and filled with nutrients to carry you through the rest of your day.

I had some beautiful yellow bell peppers, a bunch of spinach, and fresh mint just waiting to be used. And thanks to Giada (and a bit of tweaking of her recipe on my part), I found the perfect vehicle. This dish is somewhere between a pasta dish and a soup, yet it seems to be the familiar pot-luck staple, the stuffed pepper. Totally vegetarian and packed with unexpected flavor, however, it is anything but familiar.
The cool mint against the earthy tomato and spinach is a beautiful thing.

I chose to cut my bell peppers length-wise to maximize filling in only two peppers, but if you'd rather cut off the tops and stuff them that way, feel free. The world is your oyster. Or pepper, as the case may be.

Orzo and Spinach Stuffed Peppers

adapted from Giada's Kitchen
serves 3

INGREDIENTS:

1 (14.5 oz) can diced fire-roasted tomatoes
1 bunch of spinach, coarsely chopped
1/4 cup chopped fresh mint leaves
1/4 cup freshly grated parmesan, plus more for sprinkling
2 tablespoons extra virgin olive oil
1 large garlic clove, minced or pressed
salt and pepper
2 cups low sodium vegetable broth
3/4 cups orzo
2 large or 3 small/medium bell peppers (red or yellow)

DIRECTIONS:

1. Preheat oven to 400.

2. In a large bowl, combine tomatoes and their juices, spinach, mint, cheese, oil, garlic, and salt and pepper to taste. Set aside.

3. Bring vegetable broth to a boil in a medium saucepan over high heat. Add orzo and cook for 4 minutes. It will not be completely cooked yet. Drain it in a sieve, reserving the broth, and add the orzo to the large bowl with the veggies. Stir to combine. Transfer the broth to a 2-quart (or similar) baking dish.

4. Slice the peppers in half length-wise and scoop out the seeds and ribs. Lay the pepper halves (open-side up) in the baking dish and fill them with the orzo mixture. Cover the dish with foil (or a glass lid) and bake for 35 minutes. Remove the lid, sprinkle with additional cheese, and continue baking uncovered for 10 minutes. Transfer the peppers carefully to individual plates and serve.

Enjoy!

Cool Southwestern Salad

While this is the first time I've made this specific recipe, I've certainly made variations on this theme before. The version I'm giving you tonight is a good base for you to play around with. I've suggested some variations below.

This salad is refreshing, zesty and flavorful without being overbearing or overly familiar. You can take that and work wonders with it. A few suggested additions or substitutions are:

- jicama, mango, or watermelon chunks instead of the radish
- diced jalapeno or cayenne pepper for added spice
- omit the lettuce and serve as a salsa/dip instead of a salad
- halved grape tomatoes
- diced chives or green onions
- cilantro instead of parsley
- any type of bean instead of black (pinto, garbanzo, cannelini)
- diced cucumber
- grated zucchini

I think you get the idea. The possibilities are endless here.

Cool Southwestern Salad
adapted from Real Simple Magazine
serves 3

INGREDIENTS:

1 small head romaine lettuce, chopped
1 15-ounce can black beans, drained and rinsed
1 ear corn, kernels cut off the cob
1 avocado, chopped
3 or 4 radishes, diced
1/4 cup fresh parsley, chopped
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1/4 teaspoon ground cumin
salt and pepper
tortilla chips for garnish

DIRECTIONS:

1. In a medium bowl, combine beans, corn, avocado, radishes, and parsley. Drizzle with oil and lime juice, and season with cumin, salt and pepper. Mix well.

2. Serve over individual beds of the romaine. Garnish with tortilla chips.

Enjoy!

Canadian Bacon and Broccoli Stuffed Potatoes

In need of comfort food at its finest and easiest? Here you have it. Big baked potatoes loaded with broccoli, cheese, and a bit of bacon (Canadian, that is) really hit the spot when you need a soothing supper.

These don't require a lot of comment - there's nothing overly decadent here, in spite of what your taste buds will tell you when you take a bite. Use good quality cheese, and don't overcook the broccoli, and you'll be golden.

Canadian Bacon and Broccoli Stuffed Potatoes
adapted from Rachael Ray's Big Orange Book
serves 2

INGREDIENTS:

2 large baking potatoes
1/2 tablespoon extra virgin olive oil
salt and pepper
cooking spray
3 pieces of Canadian bacon (or turkey bacon)
1 small head of broccoli, cut into florets
3/4 cup vegetable broth
1 scallion, thinly sliced
1/2 cup shredded sharp cheddar

DIRECTIONS:

1. Preheat toaster oven (or oven) to 425. Line a rimmed baking sheet with foil. Scrub the potatoes and pierce them several times, then place on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 40 minutes, or until potatoes are tender. Set aside to cool.

2. While the potatoes cool, spray a skillet with cooking spray and cook the Canadian bacon over medium heat for about 3 minutes per side, or until browned. Let cool, then dice the bacon and set aside.

3. In the same skillet, bring about an inch of water to a boil and salt it. Blanch the broccoli for about a minute or two, just to take the edge off. Drain and put the broccoli in a bowl. Add the diced Canadian bacon, broth, and scallion.

4. When potatoes are cool enough to handle, cut in half length-wise and scoop out most of the potato flesh, just leaving enough to maintain a thin shell. Add the potato flesh to the bowl with the broccoli and stir it up to combine. Add about half the cheese and stir. Fill the potato skins with the mixture, dividing fairly evenly among them. Sprinkle with remaining cheese and bake for 5 minutes, or until cheese is melted and bubbly. Serve.

A balanced meal stuffed inside a beautiful vehicle - the potato. Enjoy!