 There is just enough heat in this recipe so that the spices linger in your mouth.
This takes 45 minutes to prepare start to finish and serves 4 people. Ingredients: -1 c of Israeli couscous -1 eggplant -1/2 pint cherry tomatoes -1/2 red pepper -olive oil for roasting and sauteing -1/4 c chopped parsley -2 TBS lemon juice -2 cloves garlic -1/4 tsp ground cumin -1/4 tsp group coriander -1/8 tsp cayenne Steps: 1) Roast eggplant, tomatoes, red pepper -Preheat oven to 400 degrees - Put eggplant in the oven for 30 minutes -Remove seeds from red pepper & chop into 1 inch pieces -Place red pepper and tomatoes in baking dish -Toss with olive oil & put in oven -Check on tomatoes and pepper every 10 minutes; stirring to keep from burning -Remove tomatoes and pepper when they are browned but not burnt -Remove eggplant when until soft when poked -Slice eggplant in half & let cool 2) While veggies are roasting, prepare couscous -Boil 1 1/4 c water in a saucepan -Add 1 c couscous and 1/2 tsp salt -Lower heat & simmer 15-20 minutes until water is absorbed 3) Saute herbs, tomatoes & peppers -Mince or grate garlic -Spoon out inside of eggplant -Chop by hand or in food processor -Chop tomatoes & pepper in food processor -Chop parsley -Add about 2TBS to skillet and heat medium low -Add garlic & let soften (not brown) -Add tomatoes, peppers, cumin, coriander & cayenne to skillet -Saute for about 10 minutes, stirring frequently -Add eggplant, lemon juice, parsley, salt & pepper -Remove from heat & mix with couscous Enjoy!
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A good roast chicken makes almost anything possible. It's great for company or a comfort food meal at home. This is one of my favorite recipes. It's a whole meal in one roasting pan.
This takes about 20 minutes of prep time, requires 1 1/2 - 2 hours in the oven and serves 4 people. Ingredients: -whole chicken - 2/3 c extra virgin olive oil -1 lemon -few sprigs of fresh rosemary, thyme or oregano -8 garlic cloves, unpeeled -1 lb small, new potatoes -1 eggplant -1 red pepper Steps: 1) Prepare chicken -Preheat the oven to 400 degrees -Rub chicken all over with olive oil -Place 1/2 of the lemon & 1-2 sprig of herbs inside the cavity of the chicken -Please bird breast side down in large roasting pan -Roast for about 30 minutes 2) Prepare vegetables -Chop eggplant into 1 inch pieces -Remove seeds from red pepper & cut into 1 inch pieces -If potatoes are on the larger side, cut into quarters 3) Add potatoes to chicken -Remove chicken from the oven & season with salt -Turn chicken over -Paste with juices from pan -Add potatoes to roasting pan, pour enough olive oil to coat -Roast for an additional 30 minutes 4) Add vegetables -Add eggplant, red pepper, garlic cloves, remaining sprigs of herbs to pan -Slice remaining 1/2 lemon and add to pan -Drizzle vegetables with remaining olive oil -Season with salt and pepper -Return to oven for additional 30-50 minutes -Baste and turn vegetables every 15 minutes -Chicken is finished when meat thermometer is at 165 degrees or when juices run clear 5) Serve and enjoy!! |