Tag: Food Network

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Jack O’Lantern Couscous Stuffed Peppers with Basil Sauce

Jack O'Lantern Couscous Stuffed Peppers with Basil Sauce

* The original recipe makes 4.  I posted my adjusted amounts of ingredients to make 7.

Couscous Stuffed Peppers with Basil Sauce
recipe slightly adapted from foodnetwork.com, courtesy of Giada De Laurentiis

Ingredients:

Filling:

  • 1 cup low-sodium chicken broth
  • 2 teaspoons ground cumin
  • 1 1/2 cups couscous
  • 1 cup canned garbanzo beans, rinsed and drained
  • 1/2 cup dried cranberries
  • 2 packed cups chopped baby spinach leaves
  • 1/2 cup (4 ounces) crumbled feta cheese
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Kosher salt and freshly ground black pepper
  • 7 medium orange bell peppers
  • Hot water, as needed

Sauce:

  • 1 packed cup fresh basil leaves
  • 1/2 cup (about 4 ounces) creme fraiche (I used sour cream)
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon water
  • 1 garlic clove, coarsely chopped
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sugar
  • 1/4 teaspoon salt, plus extra, as needed
  • 1/4 teaspoon freshly ground black pepper, plus extra, as needed

Directions:
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F.

Filling: In a medium saucepan, bring the chicken broth and cumin to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pan until the couscous is tender and all of the liquid has been absorbed, about 5 to 6 minutes. Put the couscous in a large bowl and add the beans, currants, spinach, feta and 1/4 cup olive oil. Season with salt and pepper, to taste. Stir until all the ingredients are combined.

Slice the tops off the peppers and remove all the ribs and seeds. If necessary, cut a very thin slice from the base to help the peppers stand up. Cut jack-o’lantern faces if desired.  Stuff the peppers with the filling and drizzle the tops with olive oil. Put the peppers in an 8 by 8-inch square baking dish. Fill the baking dish with 3/4-inch hot water and bake until the filling is golden and the peppers are cooked through, about 55 to 60 minutes. Cooks Note: If the filling begins to brown too quickly, cover the pan with foil.)

Sauce: In a blender, combine the basil, creme fraiche, olive oil, water, garlic, lemon juice, sugar, salt, and pepper. Blend until smooth. Adjust the seasoning with salt and pepper, to taste.

Remove the peppers from the oven and arrange on serving plates. Spoon the sauce around the peppers and serve.

Posted on » by Dana & Nancy » Theme:

Pilaf for a Curry Banquet

Pilaf for a Curry Banquet

recipe from foodnetwork.com, courtesy of Nigella Lawson, Nigella Feasts

Ingredients:
2 tablespoons vegetable oil
1 large onion, finely chopped
2 cloves
3 cardamom pods, bruised
1 cinnamon stick, broken into 3
1/2 teaspoon cumin
2 1/2 cups basmati rice
4 cups chicken stock
1/2 cup sliced almonds, toasted, for garnish
2 to 3 tablespoons chopped fresh cilantro leaves, for garnish

Directions:
Cook the onion in the oil, in a deep saucepan with the cloves, cardamom pods, cinnamon stick, and cumin, until the onion is slightly browned and soft. Keep the heat medium to low and stir frequently; this should take about 10 minutes.

Add the rice and move it about in the oily spiced onion until it is slicked and glossy, then pour in the stock and bring the pan to the boil. Cover the pan with a lid and cook over the lowest heat possible for 20 minutes.

Turn off the heat, take the lid off, cover with a tea towel and clamp the lid back on the saucepan. You can leave the rice to rest like this for at least 10 minutes, and up to about 1 hour. Fork the rice through when you are ready to serve it, scattering the toasted sliced almonds and cilantro on top.

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Mughlai Chicken

Mughlai Chicken

recipe from foodnetwork.com, courtesy of Nigella Lawson, Nigella Feasts

Ingredients:
1 (1-inch) piece ginger, peeled
4 cloves garlic, peeled
2 teaspoons ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried chili flakes
4 tablespoons ground almonds
1/2 cup water
5 cardamom pods, bruised
1 cinnamon stick, broken in half
2 bay leaves
4 cloves
1/4 cup vegetable oil
3 pounds boned chicken thighs, each cut into 2
2 onions, finely chopped
1 cup Greek yogurt
1 cup chicken stock
1/2 cup heavy cream
1/2 cup sultanas (golden raisins)
1 teaspoon garam masala
1 tablespoon sugar
1 teaspoon salt
3/4 cup flaked almonds, toasted, to garnish

Directions:
Put the ginger, garlic, cumin, coriander, and chili into a food processor, or into a mortar and pestle, and blend to a paste. Add the ground almonds and water and then blend again, set aside.

Heat the oil in a large pan and add the chicken pieces – in batches so they fry rather than stew – and cook them just long enough to seal on both sides, then remove to a dish.

Add the spices and turn them in the oil. Add the onions and cook them until softened and lightly browned, but keep the heat gentle and stir frequently, to avoid sticking. Pour in the blended paste, and cook everything until it begins to colour. Add the yogurt, half a cup at a time stirring it in to make a sauce, then stir in the stock, cream, and sultanas.

Put the browned chicken back into the pan, along with any juices that have collected under them, and sprinkle over the garam masala, sugar, and salt. Cover and cook on a gentle heat for 20 minutes, testing to make sure the meat is cooked through.

It’s at this stage, that I like to take the pan off the heat and leave it to cool before reheating the next day.

So either now, or when you’ve reheated it, pour into a serving dish and scatter with the toasted flaked almonds.