A Delicious Vegetarian Whole Wheat Couscous

The trick to making good couscous is in flavors with which you hydrate the miniature grains. Many use broth, but vegetarian broths don't provide the umami (delicious savoriness) that is satisfying.  This recipe infuses the couscous with the flavors of late summer and serves as a wonderful base for a hearty light supper.

1 1/2 cups tomato juice (I use organic juice straight from my friends' farm)
1/2 cup water
1 heaping T sofrito (a cilantro pesto-type condiment)
2-3 garlic cloves, very thinly sliced

1 cup whole wheat couscous

1-2 cups of veggies to taste


Pour the couscous grains in a large bowl.  Bring the tomato juice, water, sofrito and garlic to a simmer. Pour over your grains and let steep for 5 minutes and then fluff with a fork.  Sofrito can be found pre-made in the Mexican part of your grocery.  You may also have friends who make a fabulous sofrito and are willing to share.  (I do make a wonderful sofrito, but the recipe was given to me as "top secret.")

As for veggies, I use what I have on hand.  It always includes sun dried tomato, red pepper, often green olives, lemon zest, mushrooms, onion, artichoke hearts, garbanzos, chopped parsely, frozen corn and/or edamame.  You certainly should heat the veggies if you like.  I'll often blanch them when I boil the corn and edamame, just to soften the taste. When in the mood, I top it off with a bit of grilled shrimp.

You will be amazed at how wonderful this is.

Summer Pasta Salad w/ Fresh Corn, Edamame and Heirloom Tomatoes

Here is a wonderful pasta salad fresh from a summer garden.  This recipe feeds four.

INGREDIENTS

1/2 pound whole wheat pasta
1 cup edamame, shelled (fresh or frozen)
1 cup sweet corn, (fresh or frozen)
1 cup cooked garbanzo beans (if using canned, rinse well)
2 medium or one large heirloom tomato, chopped
1/2 cup red wine or sherry vinaigrette
freshly ground black pepper to taste

Optional:
a handful of fresh chiffonade basil
a sprinkling of shaved asiago cheese

RECIPE
Bring a pot of water to a rolling boil.  Once boiling add a healthy pinch of sea salt to and allow to come to a rolling boil.  The salt is essential as it raises the temperature of the water and allows the whole wheat pasta to cook well.  Add about 1/2 package of your preferred cut pasta.  Follow directions on packaging for cooking.  As the pasta just becomes al dente, add the corn and edamame.  When the water returns to a boil, strain.

While waiting for the pasta to cook, chop your tomato and rinse and drain your garbanzo beans if you are using the canned variety.  I prefer to make my own dressings as I need them and vinaigrette is easy and delicious as they come.  My basic vinaigrette recipe is here.

Put the tomatoes and garbanzos in a large mixing bowl.  Add the cooked vegetables and enough of the dressing just to cover everything.  Gently mix together and add freshly ground black pepper to taste.  This dish is best served at room temperature as the tomato and dressing have time to nicely infuse the pasta with their fabulous flavor.

It may be served immediately while the dish is hot, allowed to cool to room temperature or refrigerated according to your preference.  It is also terrific the next day.  Enjoy!

Mediterranean Grilled Shrimp and Endive Salad

This salad makes a fabulous light dinner for two and can easily be modified for vegetarians.

16 31-40 count shrimp, cleaned and peeled

zest and juice from 1/2 lemon

4 garlic cloves, minced

1 anaheim or ancho chile, finely diced

freshly ground black pepper to taste

2 endives, sliced in 1/4 inch rounds (reserve 4 whole leaves for garnish)
1/2 small fennel bulb, julienned
1/2 red bell pepper, thinly sliced into rounds
1/4 cup garbanzo beans, rinsed
1/4 cup sliced hearts of palm

1.5 oz of feta cheese (about 2T)

2-3T extra virgin olive oil

1T dijon mustard

2-3 T sherry vinegar

freshly ground black pepper to taste

4 whole endive leaves

4T red pepper hummus

Combine the lemon zest, minced garlic, diced pepper and black pepper in a small bowl.  This will be the marinade for your grilled shrimp and you will add a tablespoon full to your salad dressing.  Set aside the lemon juice for deglazing your grill or sautee pan after cooking the shrimp.

Regarding shrimp, I like to purchase frozen raw shrimp.  It can be defrosted in a bowl of cold water within 5-10 minutes (as can any other kind of fish) allowing you to have it on hand for convenient use.  Peel drain, and squeeze water out of the shrimp.  Place in a bowl and lightly cover with extra virgin olive oil.  Toss all but a tablespoon of the lemon-garlic-pepper mixture.  Mix well and set aside. 

Assemble the salad elements and combine well.  

Now make your dressing.  Break down the feta cheese with a fork until it is in fairly small pieces.  Add the olive oil and mash.  Add the dijon mustard, 2 T of the vinegar, and remainder of the lemon-garlic-pepper mixture and mix thoroughly.  Taste the dressing and add more vinegar and freshly ground black pepper if you like. 

Pour just less than what you think is enough dressing over your salad to lightly coat everything.  Use your hands and mix through.  Add small amounts of dressing until everything is just covered.  You do not want to overdress your salad.  Once dressed, plate the salad.

If you have a grill, place the shrimp on skewers and grill until just pink.  When finished cooking, squeeze lemon juice over the top.  Otherwise, bring a grill pan or sautee pan to heat over medium-high heat.  Add a splash of olive oil and your shrimp (using tongs is very helpful here).  Once the shrimp begin to turn pink and sear a bit on the bottom, reduce heat to medium, flip them over and finish cooking until they are just pink throughout.  Remove the shrimp from the pan with your tongs and plate them with the salad. Turn the heat off and while the pan is still very hot, squeeze your lemon over the bits of cooked garlic and pepper (this is called deglazing).  Quickly scrape the lemony bits out of the pan and spoon onto the shrimp.

I like to garnish each plate with two endive leaves containing a spoonful of hummus.  Enjoy!

It Ain't Your Father's Cincinnati Chili

Easy to make, you can create a delicious vegetarian version of Cincinnati chile while you boil water and cook your pasta.  This recipe will feed 4 very hungry people and may even yield left-overs.  It is delicious served with a dark green salad and basil vinaigrette dressing.

2T extra virgin olive oil
1 medium vidalia onion, diced
2 dried whole chili
6 gloves garlic, minced
1 28-oz can diced tomatoes
1 8-oz can tomato paste
28 oz water
1T ground cumin
2 t chili powder
1/2 t cayenne pepper
1 1/2 t teaspoon unsweetened cocoa powder
1 t ground cinnamon
4 whole cloves
2 14-oz can black beans, well rinsed

1 box whole wheat spaghetti
pinch of sea salt

Optional Toppings:
sharp cheddar cheese
diced onion
sour cream
lime-coriander yogurt sauce

Bring a sauce pan or covered large sautee pan to medium heat.  Add the oil, onions and whole dried chili, and stir occasionally to keep the onions from browning.  When the onions are transparent, add the garlic, tomatoes and water.  Add the dried spices and then the chili paste, turn to a simmer.  Rinse and drain your beans and add them to the pot.

Bring a large pot of water to boil for your pasta.  Once at a rolling boil add a healthy pinch of sea salt and return to a full boil.  Add your pasta and cook just to al dente.

Allow the bean and sauce mixture to simmer gently until it reaches your desired thickness.

Put the drained pasta in the pot with the sauce, turn off the heat and allow it to sit for a couple of minutes so that the pasta absorbs the lovely flavor of the sauce.

Plate the pasta and enjoy with your favorite toppings.

Poor Man's "Granola" Bar

For this recipe, I pulled out everything that had been sitting in my cabinet too long. This concoction turned out to be delicious!

2 cups Kashi 7 whole grain puffs

1/2 cup chocolate chips

1/4 cup shredded coconut

1/4 cup cashews

1/4 cup brown sugar

1/4 cup honey

2 tbsp. butter

1 tsp. vanilla extract

pinch salt

Mix st 4 ingredients together in large bowl. In a saucepan, bring the rest of the ingredients to a boil. Immediately remove from heat, pour over dry mixture, and mix until all contents are wet. Place in square pan and bake at 300 degrees for 20 minutes. Remove and place in refrigerator for 2 hours. Enjoy!