the Cooking Thymes - On the Side

Southwest Couscous Salad

Muse — Fri, 16 Apr 2010 02:34:48 GMT

Light, refreshing and ready in fifteen minutes. Couscous is generally sold in bulk at the market. It is a coarsely ground pasta made from semolina. The dressing gives this a southwest twist. Serves 8-10

Ingredients

3 Tablespoons extra virgin olive oil
2 Tablespoons freshly squeezed lime juice
1 teaspoon red wine vinegar (do not substitute any other vinegar)
½ teaspoon ground cumin
8 green onions, chopped (greens and onion)
1 red bell pepper, chopped
¼ - ½ cup cilantro leaves, washed and chopped
1 cup frozen organic corn, thawed
2 15 oz. cans black beans, rinsed and drained
1 cup Couscous
1 ¼ cups chicken stock

Directions

Whisk together olive oil, lime juice, vinegar and cumin.

Add green onion, bell pepper, cilantro, corn, and black beans. Mix well. Cover, refrigerate.

Boil chicken broth in the microwave. Stir in couscous. Cover, let stand 5 minutes. Fluff with fork. Allow to cool to room temperature.

Combine cooked couscous with dressing and vegetable mixture. Salt and pepper to taste.

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Curry Flavored Couscous Recipe

Muse — Tue, 13 Apr 2010 00:06:04 GMT

As we are approaching summer, you'll find me taking a spin with entrees that are easy to prepare, take little kitchen time and are relatively light. Summer means time outside with the family, sporting events, craft fairs and walks in the park.

To help me with my focus, I recently had the oppotunity to meet the mother of one of my dear friends. Ms. Johnnie Mae has been dedicated to eating healthy whole foods for years and has some wonderful recipes to share. She has a carefree approach to cooking and uses lots of fresh herbs to boost the flavor of otherwise dull proteins and fibers. The reward for her healthful eating can be found in her delightful spirit and beautiful complexion.

The key to healthy cooking is always in the quality of ingredients. Spices and herbs are no excpetion. Unless specifically noted, assume that I am using spices from Penzey's. They are, without question, simply the very best I have ever used. The flavors are intense and the aromas intoxicating. I am fortunate to live in a city that has a Penzey's retail store, but if you are not so fortunate, you may order from Penzey's online. The online store leaves a little to be desired in terms of ease of use and the recipes aren't that good, but the spices are wonderful.

So, Ms. Johnnie Mae, this couscous is the first of many recipes to come that are dedicated to you.

Simple and delicious.

Ingredients 1 ½ cups Couscous 3 cups chicken stock 1 Tablespoon curry powder 1 teaspoon garam masala 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 2 Tablespoons virgin olive oil ½ cup golden raisins ¼ - ½ cup cilantro leaves, washed and chopped ½ cup slivered almonds, toasted in a 350 F oven for 5 minutes	Directions Pour couscous into a 2 quart casserole dish. In a medium kettle, heat chicken stock, curry powder, garam masala, salt, pepper, olive oil and raisins to boiling. Remove from heat and pour over couscous. Cover with plastic wrap and then lid. Let sit for 10 minutes. Remove plastic wrap, fluff with fork. Garnish with cilantro and slivered almonds.

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Macaroni and Cheese...kind of

Muse — Tue, 25 Aug 2009 16:47:20 GMT

I can’t tell you why I haven’t shared this recipe yet. Perhaps it’s because it really isn’t a recipe…just a method of making noodles and cheese. But, whatever the reason, my mother always made her macaroni and cheese this way and I loved it. The cheese is nice and gooey and it’s fun to eat.

I’ve been making “macaroni” and cheese like this for twenty years. At least twice a month… for twenty years. I can make this homemade variety of macaroni and cheese in the same time it would take someone to make a box of Kraft mac-n-cheese. This is one of my “go to” recipes for a quick dinner.

I know this isn’t a traditional macaroni and cheese recipe. You don’t make the sauce separately and it isn’t baked. (Thus the ...sort of...after the title) But it’s yummy and easy to prepare.

The key to having it turn out perfect every time…don’t overcook the noodles, cut the cheese into bite sized cubes and melt it all together over LOW heat.

This is one of the best things my Mom ever made. My son will most likely tell you the same thing! I use whole wheat noodles for added nutrition and always use Cheddar or Colby cheese. It just melts better for me.

The only ingredients…1 pound of your favorite dried pasta, ¾-1 pound Cheddar or Colby cheese cubed, ½ stick unsalted butter, ¼ – ½ cup milk.

Cook the noodles according to the instructions on the package in salted water (1 Tablespoon salt per 4 quarts of water). Don’t overcook the noodles. May sure the noodles stay al dente. Drain the noodles. Don’t rinse.

Over low heat in the same kettle that you cooked the noodles, melt ½ stick unsalted butter. Add noodles, cubed cheese and milk.

Cook over low heat, stirring occasionally until the cheese is melted. This will take about 4 minutes. That’s it. You’re done.

One minute after adding the cubed cheese.

Three minutes after cooking and stirring over LOW heat.

Four minutes after cooking over LOW heat. The noodles are done and ready to serve. See how gooey the cheese gets? That's the best part!

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Bacon Lettuce and Tomato Pasta Salad Recipe

Muse — Thu, 20 Aug 2009 14:35:08 GMT

Crispy bacon, sweet tomatoes and ice cold romaine lettuce combine to make a crowd pleasing pasta salad.

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Hatch Green Chili Rice

Muse — Sat, 15 Aug 2009 03:05:32 GMT

One of my favorite things to make this time of year is green chili rice. I've been making this recipe ever since I discovered the Hatch chili, but can be made with any green chili peppers if it's not Hatch chili season. It's a wonderful accompaniment to grilled chicken or fish and can even be served as a main dish style casserole.

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Marinara Sauce Recipe

Muse — Tue, 28 Jul 2009 12:19:47 GMT

If you like the simple elegance of a good marinara sauce, you will appreciate this recipe. There are just enough flavors to keep your taste buds interested, but you won’t find yourself overpowered by any one ingredient. Great for fussy eaters!

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American Potato Salad Recipe

Muse — Sat, 11 Jul 2009 19:35:05 GMT

Thanks to Ms. (Always-A-Winner) P for this traditional potato salad recipe. Goes great with hot dogs and apple pie!

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Chick Pea Salad Recipe

Muse — Tue, 07 Jul 2009 15:32:09 GMT

Chick Peas, also called Garbanzo beans, are an excellent source of protein, but are rather bland by themselves. The addition of balsamic vinegar in this recipe gives them a nice kick.

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And the winner is.....

Muse — Thu, 02 Jul 2009 19:22:27 GMT

Drum roll please..............The winner of the 2009 Potato Salad Throwdown is......Slap Yo Mama! Potato Salad

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Slap Yo Mama! Potato Salad Recipe

Muse — Thu, 02 Jul 2009 19:16:24 GMT

Southern potato salad at its finest! Make ya wanna Slap Yo Mama!

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Healthy Red Potato Salad

Muse — Tue, 30 Jun 2009 12:11:05 GMT

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Healthy Red Potato Salad Recipe

Muse — Tue, 30 Jun 2009 12:08:38 GMT

A traditional family favorite made figure friendly. This version has so much flavor you won’t even miss the calories.

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Baked Potato Salad - All the Way

Muse — Mon, 29 Jun 2009 04:03:07 GMT

Just in time for the Fourth...we decided to have a potato salad throw down. Look for a new recipe each day this week!

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Baked Potato Salad - All the Way Recipe

Muse — Mon, 29 Jun 2009 03:57:32 GMT

It’s like a twice baked potato; in a salad. Tastes great warm, right out of the oven; or at room temperature.

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One Step Chicken Salad

Muse — Thu, 25 Jun 2009 02:18:23 GMT

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One Step Chicken Salad Recipe

Muse — Thu, 25 Jun 2009 02:16:13 GMT

An interesting combination of flavors makes this chicken salad recipe something special. The grapes and almonds add a little crunch to every bite. Serve with crackers, rolls, salad, or whatever tickles your fancy.

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Lazy Refridgerator Pickles

Muse — Wed, 20 May 2009 03:19:29 GMT

I think I must have ordered a deli sandwich for lunch everyday for the past two weeks.

I didn't order the sandwiches because I actually wanted them, I was just after the pickles.

Funny thing. I used to laugh when folks ate a sandwich M-F (in my mind they lacked creativity), but I've found the whole routine surprisingly comforting. There are so many unexpected things that happen at any time- it's sometimes nice to expect familiarity.

But the whole thing has got me thinking about pickles...and how my mom used to make homemade pickles in the summer.

I helped with canning pickles way more than I wanted, and my lack of patience always got me in trouble. It seems there's a right way and wrong way to pack a pickle jar (at least if you ask my mother, that's what you'll hear). The right way involves carefully and gently packing in the cucumbers, onions, garlic and peppers to be sure they are evenly distributed in the jar and tightly packed in between layers. The wrong way involves randomly tossing in slices of cucumber and seasonings to make layers and then pushing down from the top layer until everything is squeezed in.

That's how I like to make my pickles...the "wrong" way. I toss everything in a jar, pack it down, and pour over the brine. And the pickles are always wonderful! And easy! And you don't need to know anything about canning to make these!

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Lazy Refridgerator Pickle Recipe

Muse — Wed, 20 May 2009 03:07:50 GMT

If you’ve never canned anything before, don’t have a lot of time and want to impress someone with a homemade treat, this recipe is for you. These are a slightly sweet bread and butter pickle that can be prepared in any variety of glass jars and stored in the refrigerator for two months.

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Steamed Rice Recipe

Muse — Mon, 23 Mar 2009 08:45:28 GMT

This technique for cooking rice is the easiest I’ve ever used! I picked up this tip from Nancy at the Viking Cooking School. ANYONE can make rice this way and it will turn out perfect EVERY time. There is no excuse for Minute Rice any more. Your rice will never burn to the bottom of the kettle or be overcooked.

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Tzatziki Recipe

Muse — Mon, 09 Mar 2009 11:40:01 GMT

Named after Turkish chutney, Tzatziki is a traditional Greek sauce that is made of strained yogurt, garlic, olive oil, salt, pepper, and spices. I prefer the sauce chilled with mint and dill as is typically found in Cypress. Use English cucumbers, which are a seedless variety and plain yogurt as a base. You may also mix half yogurt and half sour cream for an Americanized version. To lighten the recipe, omit olive oil.

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Greek Potato Recipe

Muse — Mon, 09 Mar 2009 11:31:55 GMT

A favorite oven roasted side for any grilled entrée…these potatoes are crispy on the outside and tender in the middle. Yukon Gold potatoes are great for this recipe; baby reds may also be used as a nice variation. Only use olive oil and don’t cut back on the garlic.

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Recipe for German Potato Salad

Muse — Wed, 18 Feb 2009 09:33:47 GMT

German Potato Salad recipe

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Coconut Rice

Muse — Wed, 11 Feb 2009 05:06:02 GMT

For the easiest preparation if you don’t have a rice cooker, use a vegetable steamer that contains a rice cooking insert. You may also cook the rice on the stove. Place all ingredients in a kettle, stir well to combine, cook over med high heat until it comes to a low boil. Immediately reduce heat to low. Cover and cook 18 minutes, fluff with fork.

Ingredients 1 c uncooked jasmine or basmati rice 1 (14 oz) can coconut milk ¼ c vegetable broth ½ tsp kosher salt ½ tsp white granulated sugar ½ tsp crushed red pepper flakes ⅛ tsp turmeric 1 tsp grated fresh ginger	Directions Rinse the uncooked rice well in a colander. Allow to drain well. Place all ingredients in the rice tray insert of your vegetable steamer. Stir to combine. The mixture should look like a cream soup if mixed well. Steam for 50 minutes. Fluff with fork.

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Feel-n-Good Mac-n-Cheese Recipe

Muse — Sat, 07 Feb 2009 04:03:51 GMT

A healthier version of baked macaroni and cheese, this version uses whole wheat pasta (which used to taste like cardboard and is now quite yummy) and adds fresh broccoli for extra nutritional value. The recipe has been toddler tested and approved. It’s hearty enough to be a main course.

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