Cheesy Couscous

I stumbled across the original recipe for this wonderful side dish via my husband’s Flipboard addiction.  It’s become one of our very favorite sides ever since.

The original recipe calls for pimento and fresh chive, although I’ve left that off this recipe since I’ve discovered that this is an extremely versatile recipe that can easily be adapted to fit any dish you’re making.

Disclaimer: my main reason for re-writing this recipe is to add my variations, but mainly because the actual steps of the recipe on the original site is contained within a video and that makes it difficult for someone with kids (and a cat) to prepare.  So, don’t get angry with me… I’m not stealing it nor am I claiming ownership.  I’m just claiming it’s yummy.

Cheesy Couscous

(adapted from this Food Wishes video blog)

2 tsp. olive oil

1 cup Israeli couscous

2 cups chicken broth, low sodium preferable

1/2 cup heavy cream, or fat-free half and half works well, too

3 oz sharp cheddar cheese

Salt, pepper, and other spices, to taste

1. Heat oil in skillet.  Add couscous and stir until lightly golden brown. 

2. Add chicken broth and bring to a simmer.  Lower heat to just bubbling and stir occasionally until almost all of the broth has been absorbed. 

3. Add cream and stir until the majority of the cream has been absorbed into the couscous.  Don’t panic if it isn’t completely absorbed, it will thicken upon standing. 

4. Remove skillet from heat and add cheese.  Stir until melted.  Season to taste with salt, pepper and cayenne.

 

Variations

I’ve made this to go with many meals.  On one occasion, I used Mozzarella cheese and Italian seasoning.  On another occasion (read: earlier this week), when I made this recipe, I used cheddar cheese, coconut milk in place of the half and half, and spiced it up with cumin and chipotle pepper powder. YUMMY.  

Stephanie’s Italian Pasta Salad

From a recipe card I picked up at Fresh & Easy

1/2 bottle Fresh & Easy Italian Dressing

fresh baby spinach

sliced black olives

1 cup Fresh & Easy Colby Jack cheese

1 cup grape tomatoes

1 package Fresh & Easy fussili pasta, cooked

Prepare pasta, chill completely.  In a large bowl, mix olives, tomatoes, cheese and pasta.  Drizzle dressing in as you continue to stir the ingredients. 

Can be served in several large leaves of red leaf lettuce.

Applesauce Noodle Kugel

Applesauce Noodle Kugel

SUBMITTED BY: ANGCHICK  PHOTO BY: POLARBEE 

"Tender noodles are stirred with a comforting blend of margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, chunky applesauce, and raisins. Bake over a light sprinkling of graham cracker crumbs and top with cinnamon for a sweet treat."

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PREP TIME  20 Min 
COOK TIME  1 Hr 10 Min 
READY IN  1 Hr 30 Min 

1 (16 ounce) package wide egg noodles
1 cup reduced fat margarine
1/2 cup fat free sour cream
1 1/2 cups egg substitute
2 cups white sugar
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/2 (16 ounce) jar applesauce
1/4 cup raisins
1/4 cup graham cracker crumbs (optional)
1 teaspoon ground cinnamon, or to taste

Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil.
Cook noodles in boiling water for 8 to 10 minutes, or until al dente. Drain.

In a large bowl, mix together margarine, sour cream, egg substitute, sugar, lemon juice, vanilla extract, and applesauce. Stir in noodles and raisins.

Spread graham cracker crumbs on the bottom of the prepared dish. Pour the noodle mixture over the crumbs. Sprinkle top with cinnamon.

Bake 45 to 60 minutes in the preheated oven, or until set. Cover with foil if it browns too quickly.

Garden Orzo Salad with Herb Dressing

Garden Orzo Salad with Herb Dressing

For the herb dressing:
2 lemons, zested and juiced
2 oranges, zested and juiced
1 cup cider vinegar
2 cups fresh parsley leaves
2 cups fresh basil leaves
2 cups extra-virgin olive oil
Salt and freshly ground black pepper
For the salad:
4 cups orzo
Salt, for water
5 ears corn, kernels removed
5 stalks celery, diced
1 cucumber, seeded and diced
2 pints cherry tomatoes
For the herb dressing:

In a food processor add lemon zest and juice, orange zest and juice, cider vinegar, parsley, basil. Turn on the processor and slowly add the olive oil until the mixture is blended together. Process until smooth and season with salt and pepper, to taste. Set aside.

Cook orzo in large pot of boiling salted water until tender but still firm to bite, about 10 minutes, stirring occasionally.

To a large mixing bowl add the raw corn kernels, diced celery, seeded and diced cucumber and whole cherry tomatoes.

Once orzo is cooked, drain and rinse under cold water; drain well. Add cooled orzo to bowl and toss. Add dressing to salad and toss again. Season with salt and pepper, if needed. Serve.

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Baked Mashed Potatoes with Parmesan Cheese and Bread Crumbs

Recipe courtesy Giada De Laurentiis
Show: Everyday ItalianEpisode: Just for Two
6 to 8 servings
Prep20 min
Cook35 min
Total:55 min

1 tablespoon butter
4 pounds russet potatoes, peeled, cut into 1-inch pieces
1 cup whole milk
1/2 cup (1 stick) butter, melted
1 1/2 cups grated mozzarella
1 cup freshly grated Parmesan
Salt and freshly ground black pepper
2 tablespoons plain dry bread crumbs

Preheat the oven to 400 degrees F. Coat a 13 by 9 by 2-inch baking dish with 1 tablespoon of butter and set aside.

Cook the potatoes in a large pot of boiling salted water until they are very tender, about 15 minutes. Drain; return the potatoes to the same pot and mash well. Mix in the milk and melted butter. Mix in the mozzarella and 3/4 cup of the Parmesan. Season, to taste, with salt and pepper. Transfer the potatoes to the prepared baking dish. Stir the bread crumbs and remaining 1/4 cup of Parmesan in a small bowl to blend. Sprinkle the bread crumb mixture over the mashed potatoes. Recipe can be prepared up to this point 6 hours ahead of time; cover and chill.

Bake, uncovered, until the topping is golden brown, about 20 minutes.

Roasted Chestnut Sausage Dressing

Roasted Chestnut Sausage Dressing

Recipe courtesy Tyler Florence

Show: Dear Food Network
10 to 12 servings
Prep25 min
Cook45 min
Total:1 hr 10 min

1 medium carrot, peeled and rough chopped
1 medium onion, roughly chopped
2 stalks celery, roughly chopped
1/2 bunch fresh sage
1 1/2 pounds loose sweet Italian sausage
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 cups cubed sourdough bread, crusts removed
1 pound roasted chestnuts
1 cup low-sodium chicken stock
1/2 cup heavy cream
1 large egg

Preheat the oven to 375 degrees F and butter a 9 by 11-inch baking dish.

In a food processor puree the carrot, onion, celery and sage until you have a fine pulp. Set a large skillet over medium-high heat and brown the sausage in a little olive oil. Once you have a nice brown color and the fat has rendered - about 5 minutes, use a slotted spoon to remove the sausage and place in a large mixing bowl. Add the vegetable pulp to the pan and saute until most of the moisture has evaporated. Season with salt and pepper. Add to the mixing bowl with the sausage and also add the bread crumbs and chestnuts.

Mix together chicken stock, cream and egg. Pour this wet mixture over the dressing mix. Season and fold everything together. Pour out into the roasting dish and bake for 30 to 35 minutes until golden brown on the top (if it gets too brown before the 30 minutes is up, tent with foil).

Buttery Garlic Rice Mix

Buttery Garlic Rice Mix
Ingredients:
1 cup long grain white rice or brown rice
2 chicken bouillon cubes
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/8 teaspoon turmeric
2 teaspoons dry parsley

Directions:
Combine the rice and all of the other ingredients in a resealable plastic container. I like to use zip-lock bags. Label and seal and the container. Store on the pantry shelf. Make several at a time for the most convenience.

To Prepare:
Combine 2 tablespoons margarine, 1 package of Buttery Garlic Rice Mix and 2 cups water in a 2 quart saucepan. Bring the mixture to a
boil. Place a lid on the pot. Reduce the heat to the lowest possible flame. Simmer, covered until done.

White rice should cook for 20 minutes and brown rice should cook for 45 minutes. Serve hot.