the Cooking Thymes - Recipes|Pasta

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.

The Muse Gourmet

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.

The Muse Gourmet

Tired, Lazy and Hungry...

Muse — Tue, 16 Mar 2010 16:07:14 GMT

What to make for dinner? Hmmmm......

A good place to start is the pantry. What's available? That cooks fast!

How about some of these? They look a little funny but I've had them before and they are tasty. Just like homemade pasta. And they cook in 5 minutes. Perfect!

Now let's add a little bit of this. You can never go wrong with butter.

And some of this. I just happened to have this in the fridge. Thought I would use it up. You can see I'm not really going for healthy here.

Now for flavor....hmmmm....so far things are pretty heavy.

Ah! How about this?

Time to cook the pasta.

Now add a little garlic, salt, pepper, freshly grated romano cheese and a pinch of nutmeg and viola....

A wonderfully satisfying bowl of pasta to put even the best of us into a carb coma. Just what the doctor ordered. And all in less than 10 minutes...stove to table.

Now if you're looking for a formal recipe here, I don't actually have one. It is so easy you don't really need one.

Just cook the noodles according to the box and drain them. Don't rinse. While they are in the strainer, in the same pot...melt some 4 - 8 Tablespoons butter over medium heat. Add 4 cloves minced garlic, cook for 1-2 minutes. Pour in about a cup of heavy cream and add 1/4 cup grated Romano cheese and few Tablespoons of lemon juice. Simmer over medium low heat for another minute or so. Take a spoon and taste the sauce. Add salt, pepper, a pinch of nutmeg, and more cream or cheese to your taste. When you like it, add back the noodles and give them a toss.

This is one of those recipes that you can pull together with whatever you have in the house. No garlic, add onion and garlic salt. No cream, use half and half. No Romano, use parmesan or leave out the cheese. No lemon...so what.

The Muse Gourmet

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.

The Muse Gourmet

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!

The Muse Gourmet

Springtime Pasta and Peas Recipe

Muse — Wed, 15 Jul 2009 03:47:28 GMT

Created with ingredients on hand, this dish has become one of my favorites for something simple that puts you in the mind set of comfort food. Easily altered to accommodate what’s in the cupboard, it’s sure to become one of your favorites.

The Muse Gourmet

The Original Fettuccine Recipe

Muse — Sat, 02 May 2009 02:58:40 GMT

Authentic Fettuccine Alfredo...not the pasta dish with heavy cream sauce that you're thinking of.

The Muse Gourmet

Hot Dish Recipe

Muse — Wed, 04 Mar 2009 11:33:49 GMT

A quick, inexpensive meal that can be made ahead and frozen for later use. Simply freeze before baking, thaw when you’re ready and bake when you need it. Perfect for using up the last handful of leftovers in the refrigerator. A great meal to have on hand for evenings when you don’t have the time or energy to cook.

The Muse Gourmet

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.

The Muse Gourmet