Friday, October 24, 2014

Moroccan Couscous with Saffron

Changed up ~

This is a vegan dish from Alicia Silverstone that came in the Extraordinary Health Magazine I get at our local Health-food Store, Lee's Rite-Way Market.

Moroccan Couscous with Saffron

Serves 6


2 Cups peeled butternut squash, cut into 1/4" to 1/2" cubes
2 cups yellow onion, large dice
1-1/2 cups carrots, cut into 1/4" to 1/2" cubes
1-1/2 cups zucchini, cut into 3/4" cubes
2 Tbsp extra virgin olive oil
Fine sea salt
1-1/2 tsp freshly ground black pepper
1-1/2 cups vegetable broth
2 Tbsp Earth Balance Butter
1/4 tsp ground cumin
1/2 tsp saffron threads
1-1/2 cups whole wheat couscous
2 scallions, white and green parts, chopped


Preheat oven to 375 degrees.  Place the squash, onion, carrots and zucchini on a baking sheet and toss with the olive oil, 1 tsp salt and 1 tsp pepper.  Roast for 25-30 minutes, turning once with a spatula about midway through.

While the vegetables roast, bring the broth to a boil in saucepan.  Remove the pan from the heat and stir in the butter, remaining 1/2 tsp pepper, cumin, saffron and salt to taste.  Cover the pan and steep for 15 minutes.

Scrape the roasted vegetables and their juices into a large bowl and add the couscous.  Bring vegetable broth back to a boil, and pour over the couscous mixture all at once.  Cover tightly with a plate and allow to stand for 15 minutes.  Add scallions, toss the couscous and vegetables with a fork and serve.

Changed up ~

I didn't have the couscous or saffron, I used Farro in place of couscous and Mexican saffron (Safflower).  Since I'm not a vegan or vegetarian - though enjoy much of the recipes I wanted protein and had a couple chicken breast I needed to use up.  Broth was chicken in place of vegetable and I don't use Earth Balance I prefer real butter but didn't use any in this recipe, just the extra virgin olive oil.
I followed the recipe exact except for changes listed and since I used Farro that needed a longer cooking time; I used a large skillet that I cooked my chicken in.  I sliced chicken into tenders and cooked until golden and done in a large skillet with a bit of olive oil.  Remove to cutting board when done.  Clean up any excess oil.  Place broth in pan/skillet add seasonings and Farro.  While that is cooking to package directions cut chicken in chunks.  When Farro is done, stir in all the rest of the ingredients.  Serve.

This recipe and others can be found here.   Extraordinary Health Magazine vol.21

Friday, September 19, 2014

Best Cookie Ever!

Who doesn't love a good cookie? And, with chocolate?  While on my quest to find a recipe that didn't have "refined" sugar or flour this is what my searching found.  When I opened this link my search ended!  I thought why not I like the ingredients and I had everything required for the recipe.  I personally can't do a lot of sugar, it creates sinus problems for me and especially when I eat a chocolate chip cookie; no matter what kind or where it comes from.  I do crave them from time to time ~  It wasn't the case with this cookie and it had all the flavor of a great chocolate chip cookie I was looking for.  :)  This cookie is sugar, gluten and egg free.  It can also be adapted for vegans.*

Gluten Free "Best Ever" Chocolate Chip Cookie
  • ¾ cup almond flour or almond meal, very firmly packed (about 3 ounces or 100 grams)
  • ¼ cup coconut flour, very firmly packed (about 1½ ounces or 43 grams)
  • 1 teaspoon baking soda
  • ½ teaspoon fine grain sea salt
  • dash cinnamon, optional (I didn't)
  • ½ cup butter or coconut oil, melted (I used butter)
  • ½ cup real maple syrup (preferably grade B) or honey (I used maple)
  • 1 teaspoon vanilla extract
  • 6 ounces dark chocolate, chopped, or 1 cup chocolate chips (I used Ghirardelli 60% baking chips)
  1. Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together the flours, baking soda, salt and cinnamon if using. Pour in the melted butter, maple syrup and vanilla extract mixing thoroughly, then stir in the chocolate.
  3. Don't freak – dough will be runny! If you haven't used coconut flour before a little goes a long way it soaks up moisture. So let the dough rest for 5 minutes or more in the refrigerator to absorb some of the excess moisture. When ready I used a heaping teaspoon and lightly rolled them in my hand and placed on prepared baking sheet.
  4. Bake for about 11 minutes, until golden brown. Let them cool on the baking sheet for a few minutes, then slide the parchment paper onto a cooling rack to finish cooling. The cookies will be fragile when they are warm but will firm up as they cool. I used a couple sheets since I wasn't sure how they would spread out.
    Delicious!! The recipe link I was here at Cookie & Kate ~
*On the subject of eggs in regards to vegans - what do you do with the eggs produced from chickens?
They surely could feed many a hungry people. VB

Monday, May 5, 2014

Easy Armenian Cucumber Pickles

I can't believe I never posted this recipe! I found the draft while going through working on my recent posts.  It was started August 2013, I just didn't finish it - but, better late than never and early for Farmers Market shoppers.  :)  Doris, I hope you have your Armenian Cucumbers again I didn't get my garden up and running; I ran out of steam.  ha

The post ~  August 2013

Here's an easy recipe to try if you happen to have a few delicious Armenian Cucumbers that you're wondering just what to do with them.  Armenian Cucumbers are mild in flavor and work very well for this recipe I found here; a food blog called In The Raw.

All ingredients are placed in a jar and left to marinate in the icebox.  Just that simple!

You will need:

Armenian or other "pickling cucumbers"
raw cider vinegar (I used Braggs)
filtered water
1 Tbsp. course salt
fresh sprig of dill
fresh sprig of thyme
5 cloves of garlic, peeled & sliced
1 Tbsp whole peppercorns
1Tbsp mustard seed
1Tbsp dried chili pepper (I used chilies I dehydrated and crushed)

Sterilized mason jars - this can be done in a preheated oven at 200 degrees, or in dishwasher.
Cucumbers can be sliced in spears or in slices as seen in pictures.
Place all the spices into the jar and fill with cucumber.  Pack in as many as you can, then fill the jar 2/3's of the way up with raw cider vinegar.  Fill the rest of the way full with filtered water.  Screw on the lid and turn over to mix the ingredients well.  Store in the refrigerator.
The pickles can be eaten the next day or allow to set longer to taste.  Then longer they marinate the better the flavor.  The recipe can be found here at In The Raw.

I used red chili I dehydrated and broke up in my spice mill.  It has heat and the fresh garlic made it extra delish!

In a clean sterilized jar place the cucumber(s) you plan to use rise of and pat dry.  Slice thin and place in jar on top of all the spices

Market Links:

Local First Arizona 
Farmers Market On Line
Local Harvest