Yummy Healthy Food
FOOD INSPIRATION DURING THE TIME OF THE CORONAVIRUS
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!! |
AuthorI love to cook, eat and entertain. I'm starting this in the midst of the Coronavirus as my way to spread the love. Take a look at my Pantry List to keep your kitchen well-stocked.
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August 2022
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