Original Creations

  • Original Creations

    Farro Salad with Arugula, Lemon Zest, Feta, & Pistachio

    April 28, 2018 /

    This grain salad is an easy side dish to throw together in lieu of the traditional “side salad” if you’re like me and like to break up the monotony of what a salad should or is expected to be. It is also a healthier and more nutritional option than the fatty mayonnaise based options. 

    Farro is a favorite grain of mine because of the nutty flavor and chewy texture that really satisfies. It is extremely versatile and can be paired with a number of different flavor profiles, or even be used for Risotto dishes. This preparation is a “go to” for me because it simply hits all the marks for me- whatever mood I’m in. 

    From the salty bite of Feta cheese paired with the peppery Arugula, sweet Pistachio, and tangy finish from the fresh Lemon Zest, the ingredients in this dish really work harmoniously together. Pair with a Honey- Lemon Vinaigrette to complete the dish. 

    Farro Salad with Lemon Zest, Feta, & Pistachio
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    SALAD
    1. 1 Cup Farro
    2. 4 Cups Water
    3. 1 Cup Chicken (or Veggie) Stock
    4. 1/2 Cup Arugula (rough chopped)
    5. 1/4 Cup Chopped Pistachios
    6. 1/4 Cup Crumbled Feta Cheese
    7. Zest from 1 Lemon
    8. Black Pepper (to taste)
    HONEY-LEMON VINAIGRETTE
    1. Juice from 1 Lemon
    2. 2 TSP Champagne Vinegar
    3. 2 TSP Water
    4. 1 TSP Dijon Mustard
    5. 1 TBSP Honey
    6. 1/2 Cup Extra Virgin Olive Oil
    7. Salt & Pepper to taste
    Instructions
    1. Rinse Farro and cook to to package instructions (approx. 30 minutes in total)- tasting occasionally (see notes).
    2. While Farro is cooking, chop arugula and pistachios. Add to mixing bowl. Zest one lemon into the same bowl and add crumbled Feta. Set aside.
    3. Whisk together the vinaigrette ingredients until smooth and well blended.
    4. One Farro is cooked, strained, and cooled down, add to mixing bowl and toss, adding black pepper to taste.
    5. Add dressing in slowly to preference. Platter and serve.
    Notes
    1. *Depending on the brand of Farro, I usually end up pulling it off the burner 5 minutes or so before the package instructions to avoid it getting too soft.
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  • Original Creations

    Vegan Stuffed Portabella Mushrooms

    April 20, 2018 /

    First off, I’m not a vegan, but I’m just not always in the mood for a heavy meal- anyone else agree?

    It’s always good to have some meat alternatives in the recipe box for days like this. They can also be pulled out during lent or other periods of fasting throughout the year or even as an unexpected dinner accompaniment when having guests over.

    The Portabella’s are stuffed with Cannellini Beans, Sundried Tomato, Garlic, and Fresh Spinach, & then topped with crunchy Panko Breadcrumbs to add texture. I serve this over a bed of wilted Cherry Tomatoes (recipe can be found in previous post) to give it somewhat of a sauce, tying it all together. 

    The meatiness of the Portabella and Cannellini beans make this dish filling and satisfying but guilt free for those of you who are trying to lead a healthier or “plant based” lifestyle.

    This recipe acts as a great appetizer as well. If you are looking for a more “bite sized” option, you can easily replace the Portabella’s with Cremini or Button Mushrooms.

    Vegan Stuffed Portabella Mushrooms
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    Ingredients
    1. 4 Portabella Mushroom Caps (stems removed and inner "gills" scraped out)
    2. 1 16oz Can of Cannellini Beans (drained and rinsed)
    3. 7-8 Sundried Tomatoes
    4. 2 Cloves Fresh Garlic
    5. 2 Cups Fresh Spinach Leaves
    6. 1/2 Cup Panko Breadcrumbs (seasoned)
    7. Extra Virgin Olive Oil
    8. Salt & Pepper (to taste)
    Instructions
    1. Preheat oven to 375 degrees.
    2. Remove stems and scrape "gills" from mushroom caps with a spoon. Rinse well and set aside, covering with a damp paper towel to prevent discoloration.
    3. In a blender, add Cannellini beans, garlic, & sundried tomatoes and blend together (adding olive oil slowly until desired texture is achieved). Transfer into a mixing bowl.
    4. Rough chop fresh spinach leaves and add to a frying pan drizzled with olive oil. Stir for about 1 minute or until leaves are wilted. Add spinach to the same mixing bowl as the bean mixture and fold in gently. Season with salt and pepper and spread onto the mushroom caps.
    5. Line a baking sheet with aluminum foil and apply non-stick cooking spray. Add mushrooms to the baking sheet and top with seasoned Panko breadcrumbs.
    6. Bake for 15-20 minutes or until the breadcrumbs become golden brown. Serve with a light tomato broth.
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  • Original Creations

    Slow Roasted Chicken Noodle Soup

    April 17, 2018 /

    There’s just something about a bowl of homemade Chicken Noodle Soup on a rainy day..or when you’re not feeling well…or for no reason at all. 

    Since Spring is taking its sweet old time getting here, I might as well share some chilly day favorites! This recipe is my famous “corner cutting” Slow Roasted Chicken Noodle Soup that I receive SO many compliments on. I’ve been told by several people this is the best chicken soup “they’ve ever had.” (humble brag) and it is very easy to make, since I (not so) secretly use a store bought Rotisserie Chicken instead of making it myself. 

    While I love to make chicken or turkey soup from scratch when the opportunity presents itself, being a home cook-most times only for two people, there are not many instances when I have enough chicken bones on hand to make a homemade stock and the Rotisserie Chicken goes a long way in making the soup feel as if

    it was cooked down for much longer. Also, anyone who knows me well, knows that I throw EVERYTHING away that’s not nailed down, so if I’m not making the stock from scratch right at that moment, it’s not happening at all! 

    The other upsides of using Rotisserie Chicken is that it has a great tender texture, shreds easily, saves a whole lot of time, tastes great, and is less expensive than buying and roasting your own. Most grocery stores sell these for no more than $5.99 which is a great way to stretch a buck. 

    Everyone has their own preference on the broth of the soup, be it chicken base, stock, bouillon cubes, etc. I prefer to use bouillon cubes. I am a creature of habit and have always made it this way although there is no “wrong” way! 

    Slow Roasted Chicken Noodle Soup
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    Ingredients
    1. 1 (cleanly) Shredded Rotisserie Chicken (breast meat only)
    2. 1/4 Cup Extra Virgin Olive Oil
    3. 1 Medium Yellow Onion (small diced)
    4. 3-4 Stalks of Celery (chopped)
    5. 3-4 Carrots- or the Equivalent, 12-14 Baby Carrots (diced)
    6. 2 Cloves Fresh Garlic (whole)
    7. 2 Quarts of Water
    8. 6-7 Chicken Bouillon Cubes
    9. 2 Bay Leaves
    10. 3-4 Shakes of Dried Thyme- or a Few Sprigs of Fresh Thyme (at the end)
    11. 1 TBSP Grated Parmesan Cheese
    12. Black Pepper (to taste)
    13. 1 TSP Chopped Fresh Parsley
    14. 1/2 LB Egg Noodles (cook separately)
    Instructions
    1. In a pot of salted boiling water, cook Egg Noodles to "al dente" and set aside.
    2. In a cast iron dutch oven (or metal stock pot), heat olive oil and add in carrots, onions, celery, & garlic. Sweat down for 5-7 minutes (stirring often so they do not brown). Add in shredded chicken and stir to combine well. Add 2 quarts of water, bouillon cubes, dried thyme, and bay leaves. Bring to a simmer. Partially cover with a lid and reduce heat to low. Cook for 45-60 minutes (stirring occasionally). Add parmesan cheese and black pepper (to taste). Turn off heat and discard whole garlic cloves & bay leaves. Serve hot over egg noodles and top with black pepper and fresh parsley. Enjoy!
    Notes
    1. *Taste soup before seasoning. I often times will NOT add any additional salt to this dish.
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  • Original Creations

    Scratch Made Caesar Salad

    April 14, 2018 /

    Do you ever go to a good steakhouse and wonder why their Caesar Salads seem to taste way better than any others?

    The simple explanation is that they make it from scratch using only the highest quality ingredients- and that goes a long way.

    Nothing screams SUMMER quite like a good Caesar salad and while anyone can throw the basic version together quickly with store bought dressing, the quality of making it from scratch puts it at a higher level and is totally worth the added time to prepare it. 

    There are many approaches to constructing this salad. I personally make it several ways myself, depending on what mood I’m in. For this post, I simply just used what I had in the house, which was grilled shrimp and Little Gem Romaine Lettuce.

    Since I try to keep my Caesar from becoming too fattening, I did opt out of adding in croutons, but everyone has their own preferences so I encourage you to adjust the dish to your own liking. I hope you enjoy! 

    Scratch Made Caesar Salad
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    CAESAR DRESSING
    1. 1 Egg Yolk
    2. 1/2 Tsp Dijon Mustard
    3. 1 TBSP Mayonnaise
    4. 1/2 Cup Reggiano Parmesan Cheese
    5. Zest from 1 Lemon
    6. Juice from 1/3 Lemon
    7. 1 TSP Champagne Vinegar
    8. 1 Clove of Fresh Garlic
    9. 1/2 TBSP Anchovy Paste
    10. 1/3 Cup Extra Virgin Olive Oil
    11. 1/2 TSP Black Pepper
    12. Salt (to taste)
    PARMESAN TUILES (cheese crisps)
    1. 1/2 Cup Fresh Grated Reggiano Parmesan
    SALAD
    1. Romaine Hearts
    2. Shaved Parmesan Cheese
    CAESAR DRESSING
    1. In a mixing bowl, add all ingredients and whisk together until well-combined. Transfer into a blender and lightly blend until the dressing yields a smooth consistency. Refrigerate until ready to use.
    PARMESAN TUILES
    1. Preheat oven to 350 degrees. Place grated Parmesan cheese onto a foil lined baking sheet into "cookie sized" piles an inch or two apart and press down gently to flatten. Bake for approximately 5-7 minutes or until they look laced and begin to become golden brown in color around the edges. Let cool for a minute or two and peel from foil.
    SALAD
    1. Assemble greens around serving platter and top with shaved Parmesan & fresh cracked black pepper. Add cheese crisps, and (if preferred) grilled chicken or shrimp. Drizzle with dressing and serve.
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  • Original Creations

    Bucatini with Cherry Tomatoes

    April 13, 2018 /

    This recipe, without question, has to be one of my top five favorite dishes to make (okay, and eat). That said, it also happens to be one of the easiest. This usually results in me making it FAR too often, but I somehow never tire of it. 

    Because this recipe for Bucatini with Cherry Tomatoes is one of my favorites, I wanted to share it with all of you!

    One of the best parts of this dish is that although it is pasta, the sauce is so light, that it doesn’t feel like a guilty pleasure (although it definitely satisfies as one)! Alternatively, if you’re looking for a healthier option, the tomato mixture works exceptionally well over grilled chicken too!

    Start to end, this dish takes only 15 minutes to make and smells incredible. It also acts as a great base for other dishes (i.e Zuppa di Pesce, etc.), so it’s a great recipe to keep on file in case you want to take it up a notch.

    While just about any pasta will do (whatever you have in the house is fine), I find that Bucatini works really well in this dish and gives it the right texture that brings it all together. For that reason, I always make sure to have the Bucatini and Cherry/Grape Tomatoes in the house so I can throw this together in a hurry on those nights I’m crunched for time, but still prefer a home cooked meal over ordering takeout. 

    Bucatini with Cherry Tomatoes
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    Ingredients
    1. 1 LB Bucatini (or other type of pasta)
    2. 1/4 Cup Extra Virgin Olive Oil
    3. 4 Cloves Fresh Garlic
    4. 18oz Pack Cherubs "Heavenly Salad Tomatoes"
    5. 1/4 Cup White Wine
    6. 1/4 Cup Chicken Stock
    7. 1 TBSP Butter
    8. 2-3 Fresh Basil Leaves
    9. Salt & Pepper (to taste)
    10. Fresh Grated Parmesan Cheese (for topping)
    Instructions
    1. Boil a pot of salted water and cook pasta to package instructions. Drain & set aside.
    2. Slice tomatoes in half. Smash garlic & slice thinly.
    3. In a medium frying pan, add olive oil. Once hot, add in garlic and cook until light golden brown, stirring often. Add white wine, and cook until reduced. Add tomatoes & chicken stock and bring to a simmer. Add butter and cook until tomatoes begin to break down and make a sauce (but still retain their shape). Toss in fresh basil, salt, & pepper. Once the basil wilts, add cooked pasta to the tomato mixture until coated well- 1-2 minutes. Transfer into a serving dish. Top with more basil, black pepper, & (if desired) Parmesan Cheese. Enjoy!
    Notes
    1. White Wine Preference: Sutter Home Chardonnay
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  • Original Creations

    Campanelle with Sausage & Broccoli Rabe

    April 8, 2018 /

    Its Sunday…so that means pasta, right?

    One of the staples in our house is Sausage with Broccoli Rabe. This is one of the most traditional Italian meals with several variations.

    I make this many ways, whether it be switching up the type of pasta, using spicy sausage instead of sweet, or even using Turkey Sausage for a leaner dish. Other times, I will substitute the pasta for Cannellini Beans.

    Overall, this preparation is one of the easiest and most delicious so it’s the one I’ve chosen to share with all of you!

    It can be adapted into several other forms, but once you have the basic technique down, it is always a crowd- pleaser. 

    What you’ll need: There seems to be hundreds of options in the grocery store as far as which brand, type of meat, or seasoning, but I tend to stick to a basic “Sweet (or Spicy) Italian Pork Sausage,” which has a nice bite to it, and great flavor. It also produces a decent amount of fat renderings, which is vital in getting a depth of flavor into the finished dish. 

    You will also need a fresh bunch of Broccoli Rabe, Chicken Stock, Fresh Garlic, and some type of short-cut pasta (I typically use either Campanelle, Mezze Rigatoni, or Orecchiette). 

    Once you have your basic ingredients in hand and ready to go, it’ll only be approximately 15-20 minutes before you have a dish your guests are sure to love. 

    Check out the recipe below:

    Campanelle with Sausage & Broccoli Rabe
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    Ingredients
    1. Sweet (or Spicy) Italian Pork Sausage (one small pack, 6 links)
    2. Broccoli Rabe- 1 Bunch
    3. 1/2 LB Campanelle Pasta (or pasta of your choice)
    4. 1/2 Cup Starchy Cooking Water
    5. 1/2 Cup Chicken Stock
    6. 4 Cloves Fresh Garlic
    7. 1 TBSP Butter
    8. 1/4 Cup Extra Virgin Olive Oil
    9. Hot Pepper Flakes (optional)
    10. Salt & Pepper (to taste)
    Instructions
    1. Boil a small/medium pot of water. Rinse, and trim broccoli rabe (about 3-4 inches of thick stalk) and remove any outer leaves. Cut into approx. 1 inch segments, and blanch in boiling water for approximately 2 minutes. Remove and shock under cold water to discontinue the cooking process- set aside. Smash and chop fresh garlic. Set aside.
    2. Boil a second medium pot with salted water. Add pasta and cook until just under "al dente." Before draining, reserve 1/2 cup of the starchy water.
    3. Remove casings from sausage and place into a (hot) frying pan- using a wooden spoon to break up into small, bite-sized pieces. Stir occasionally until sausage is cooked through, caramelized, and crispy on the outside. Once cooked through, remove with a slotted spoon and transfer onto a paper towel lined plate/bowl.
    4. In the same pan (with the fat renderings from the sausage), add fresh olive oil and garlic. Stir for approximately one minute and add a few shakes of red pepper flakes. When garlic has begun to brown, add butter. After the butter melts down- add in the starchy water and chicken stock. Bring to a simmer. Add back in the broccoli rabe, sausage, and pasta.
    5. Season with salt & pepper and continue cooking until the pasta and the broccoli rabe is "al dente," approximately 2 minutes.
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  • Original Creations

    Old World Pasta Fagioli

    March 30, 2018 /

    Its “Good Friday,” which means its the last day of Lent and abstaining from meat on Fridays for many. If you’re getting tired of ordering Pizza, this Pasta Fagioli recipe is so easy and flavorful, only requiring a handful of ingredients that you might just have on-hand.

    This serves as the perfect light-but-satisfying lunch or dinner for any bitter cold or rainy day. With “comfort” food season coming to a close, we have to enjoy these dishes while we still have the chance! 

    This Pasta Fagioli is a go-to recipe to keep on file for nights when you are running low on groceries but still long for a home cooked, thoughtful meal. 

    While this soup will seldomly go to waste, if you find yourself with any leftovers, or are crunched for time and prefer to double your recipes for later use, it can be easily frozen and brought back up to temperature for several months after the initial preparation. 

     

    Old World Pasta Fagioli
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    Ingredients
    1. 2 15oz Cans of Small White Beans
    2. 1 32oz Box of Chicken Broth (see noted)
    3. 1/3 Box of Ditalini Pasta
    4. 1 Shallot
    5. 4 Cloves of Garlic
    6. 4 Stalks Celery Hearts
    7. Rind from Reggiano Parmesan
    8. 1/4 Cup Extra Virgin Olive Oil
    9. 4 Leaves Fresh Basil
    10. 2 TBSP Tomato Sauce
    11. Salt & Pepper, & Red Pepper Flakes to Taste
    Instructions
    1. In a colander, empty both cans of white beans and rinse through with water. Using hands, mash about 1/2 of the beans and leave the other half whole. Set aside. Cut celery stalks into 3 smaller strips and small dice. Small dice shallots. Peel garlic and leave the cloves whole. In a large Stock Pot or Dutch Oven, heat over a medium flame & add EVOO. Once the oil is hot, add celery, garlic, & shallots and saute, stirring often until sweated down. Add in a (light) shake of red pepper flakes and the white beans- coating well. Add in the whole box of chicken stock and the Parmesan rinds (can also add a cup of water, optional, to stretch the broth further). Add tomato sauce (broth should be a light pink in color). Lower flame and simmer (partially covered) on low for an hour. Add fresh basil and pasta into the stock pot and stir. Turn off flame so pasta will not overcook. Once the pasta is "al dente," the soup is ready to serve. Remove the whole garlic cloves and Parmesan rinds. Top with cracked black pepper & fresh Parmesan cheese.
    Notes
    1. **I prefer College Inn Chicken Stock/Broth for each of my recipes when required
    2. **Do not add seasonings in until the end to keep the beans tender
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  • Original Creations

    Breakfast Poutine with Sausage Gravy

    March 21, 2018 /

    Who doesn’t love french fries…with practically anything on them? Fries serve as a perfect vehicle for all sorts of spreads, dips, cheeses, etc.- so why not for breakfast?! This Breakfast Poutine with Sausage Gravy is the ultimate unique option for anyone looking for a brunch alternative. 

    Once in a while, we have to allow ourselves to indulge and my ULTIMATE weakness is a good french fry. Of course, you can never go wrong with the typical breakfast staples, but every so often, it is refreshing to see the ingredients we all know and love used in an unconventional way. 

    This recipe is definitely a self- indulging one, but delicious nonetheless. Next time you are in need of something a little different for breakfast or brunch, this is the ultimate go-to and tastes even better than it looks, so run- don’t walk(!) to the grocery store, pick up these few simple ingredients (most of which, you already have in the house), and make this dish. You will not regret it! 

    Breakfast Poutine with Sausage Gravy
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    HAND CUT DOUBLE FRIED FRENCH FRIES
    1. 3 Large Russet Potatoes (washed- Julienne cut)
    2. Vegetable Oil (in medium/large saucepot)
    3. Salt
    SAUSAGE GRAVY
    1. 1/2 Pound Sweet Italian Pork Sausage- Casing removed (3-4 links)
    2. 1/4 Red Bell Pepper (small diced)
    3. 3 TBSP Butter
    4. 1/4 Cup All Purpose Flour
    5. 3 Cups Whole Milk
    6. 1 TBSP Maple Syrup
    7. 1/2 Tsp Fresh Sage
    8. 1/2 Tsp Fresh Parsley
    9. 1/2 Tsp Chopped Chives
    10. Kosher Salt & Black Pepper (to taste)
    FRIED EGG
    1. 1 Farm Egg
    2. 1 TSP Butter
    Instructions
    1. Preheat a medium/large saucepot with vegetable oil. Cut russet potatoes into evenly sized strips. Once the oil has reached 350-375 degrees, drop the fries and cook until light golden brown and remove. While batches of fries are cooking (see notes), remove sausage casings and cook until golden brown and crumbled (breaking up with a wooden spoon as it cooks). Once sausage is near browning, toss in the diced red bell pepper and maple syrup. Cook until pepper is cooked through and sausage has good color (stirring often to avoid burning from the sugar in the maple syrup). Once cooked through, add butter and flour and stir for 2-3 minutes. Add milk (1 cup at a time) until the right consistency is reached. Add sage, parsley, salt, & pepper and keep on a low flame until dish is ready to serve- stirring occasionally.
    2. While the gravy is cooking, add fries back into the hot oil to fry a second time until they become a darker golden brown and crispy. Remove from oil, toss with salt, and set onto a serving dish. In a small non-stick pan over medium heat, melt 1 tsp of butter and add a fresh egg once the butter has melted (crack egg into a bowl first to be sure the yolk doesn't break before placing it into the pan). Partially cover the pan with the egg so the clear liquid steams and cooks through without flipping. Once the egg is finished, ladle sausage gravy onto the hand cut fries and top with the fried egg, black pepper, & chives. Serve hot.
    Notes
    1. *Cook fries in small batches to avoid sticking or overcrowding the pot
    2. *Save time by using store bought fries from the frozen food section of your local grocery store.
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  • Original Creations

    Wild Mushroom Risotto

    March 19, 2018 /

    One of the most essential comfort foods any cook should have in their recipe box is a good Risotto. Risotto can be used as an accompaniment for other entree items like chicken and seafood or be served as an entree in and of itself

    Risotto is one of the most versatile dishes out there because of it’s endless variations. While this item is often ordered from restaurant menus and thought of as a “gourmet” meal, many don’t realize how simple it is to make in the comfort of their own homes.

    A common misconception surrounding this dish is that it is difficult to make and requires constant attention, however, only half of that statement is true. YES– Risotto does require constant attention throughout the cooking process, but as long as you don’t mind standing at your stovetop, the technique of preparing this is actually quite simple, even for a beginner, and is a good arm workout to boot. 

    It’s always good to have Arborio rice in the house, seeing as the remainder of the necessary ingredients are things you probably already have on hand. This dish really only requires a handful of basic ingredients to pull together. You will need olive oil, garlic, shallots (or yellow onion), Parmesan cheese, white wine, butter, your preference of stock (chicken, veggie, seafood, etc.), heavy cream, and of course, the Arborio rice.

    Undoubtedly, there are variations of this dish that are far more upscale and elaborate, but for the home cook, this recipe is simple, delicious, and will not disappoint.

    This is one of those dinners that’ll leave your guests thinking you put much more time and effort into preparing.

    LEFTOVER HACK: Chill/slightly freeze any leftover Risotto until it can be easily formed into little balls (use an ice cream scooper for even portions) and dredge in flour, egg, and Panko breadcrumbs. If you have access to a deep fryer, fully submerging the Risotto balls is the best method for quick and even cooking, however, if you do not, shallow frying them on all sides in a skillet with Olive oil, turning every minute or two until golden brown also works great. Serve with a simple Marinara or Vodka sauce & enjoy! 

    Wild Mushroom Risotto
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    Ingredients
    1. 2 Packs of Wild or Baby Bella Mushrooms (sliced)
    2. 18oz of Arborio Rice
    3. 3 Garlic Cloves (smashed & minced)
    4. 2 Shallots or 1 Small Yellow Onion (fine diced)
    5. 2 TBSP Butter
    6. 1/4 Cup Extra Virgin Olive Oil
    7. 1/2 Cup Dry White Wine
    8. 2 32oz Boxes of Chicken Stock/Broth (warmed through)
    9. 1/4 Cup Heavy Cream
    10. 1/2 Cup Reggiano Parmigiano Cheese
    11. Cracked Black Pepper & Salt (to taste)
    Instructions
    1. In a saucepan, add chicken stock and warm through over a medium flame (see notes). Wash and trim wild mushroom mix and cut down into bite sized pieces. Heat 1/4 cup EVOO over medium heat in a large silver or dutch oven pot. Toss in the garlic & shallots and sauté until lightly caramelized and deglaze with the white wine. Cook down for 2-3 minutes and add butter.
    2. When the butter melts, add mushrooms and cook down for 5-6 minutes, stirring often, until mostly cooked through. To the same pot, add Arborio rice and coat well. Lightly toast the rice in a frying pan (approximately 1 minute) and begin to ladle in chicken stock 1 cup at a time until the rice absorbs the liquid, stirring continuously for approximately 20 minutes until nearly cooked through. Add heavy cream Parmesan cheese, salt, & pepper. Continue cooking for approximately 5-10 more minutes or until rice is "al dente," adding more chicken stock if needed.
    Notes
    1. *Using hot chicken stock instead of cold/room temperature will help to achieve faster and more even cooking
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  • Original Creations

    Toasted Israeli Couscous Salad with Roasted Vegetables

    March 18, 2018 /

    Couscous is a Mediterranean staple that can stand on its own, be paired as a side for various chicken, fish, or plant-based dishes, made into salads, and even used in soups or stews.

    There are a few variations of Couscous to choose from and depending on the recipe, certain types will work better than others. Moroccan Couscous (tiny granules) and Israeli Couscous (larger “pearls”) are the two most common. 

    This recipe features one of my favorite preparations, which is toasted and used as the base for a simple and delicious side salad. Adding sweet roasted vegetables brings a depth of flavor, which the couscous needs since it does not have a strong taste of its own.

    Personally, I prefer the texture of Israeli Couscous over Moroccan, so I tend to use that more often. Lightly toasting the pearls in a frying pan before boiling them is a key step to making sure the Couscous packs a ton of nutty flavor. This recipe will become one of your “go to” side dishes since it goes so well on any menu year round. 

    Toasted Israeli Couscous Salad with Roasted Vegetables
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    Ingredients
    1. 2 Cups Israeli "Pearl" Couscous (toasted)
    2. 1/4 Cup Extra Virgin Olive Oil
    3. 6 Stalks of Asparagus
    4. 1 Red Bell Pepper
    5. 1/2 Purple Onion
    6. 1 Zucchini
    7. 1 Yellow Squash
    8. 1 Baby Italian Eggplant
    9. 1 Tbsp Fresh Parsley
    10. Salt & Pepper (to taste)
    TOASTED COUSCOUS
    1. Heat Olive Oil in a frying pan over medium heat. Add Couscous to the pan and lightly toast until golden brown- stirring often to prevent it from burning. While couscous is cooking, boil a pot of water according to package instructions (typically 1 1/4 cups of water for each cup of couscous). Once water has boiled, add 1/2 tsp of salt and toasted Couscous Pearls. Cook for approximately 10 minutes or until the water has been soaked up and the pearls are "al dente." Remove from heat and set aside. Once cooled, toss with chopped parsley, salt, and pepper.
    ROASTED VEGETABLES
    1. Preheat oven to 400 degrees. Roughly chop the asparagus, bell pepper, zucchini, squash, onion, & eggplant into bite sized pieces and lay flat on a parchment paper lined sheet tray. Toss with extra virgin olive oil and put into oven for approximately 20-25 minutes- until the vegetables are cooked through and have a light caramelization on them from the oven (stirring once halfway through).
    2. Add roasted vegetables and cooked Couscous to a mixing bowl and toss together. Platter and serve.
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