Chicken Apple Sausage Couscous

This recipe is from Mel's Kitchen Cafe. I tried it because I bought some of the precooked chicken apple sausages from Costco to try. We have had it a couple of times since, and the whole family likes it.

INGREDIENTS

1/3 cup pine nuts

1/2 yellow onion, sliced into thin half moons  (I have also used red onion and it worked out well)

1 Tblsp. extra virgin olive oil

12 oz. precooked sweet apple chicken sausages, or other type sausage/kielbasa, cut into 1/4-inch rounds

1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. dried thyme

1/2 tsp. cumin

1/2 tsp. coriander

1/2 tsp. curry powder

1 cup low-sodium chicken broth, divided

1/3 cup dried cranberries (I use Craisins)

1 cup dry whole wheat couscous (I just made this again and didn't have couscous so I made it with quinoa            instead and it was still delicious!)

DIRECTIONS

Start the couscous cooking according to package directions.

Meanwhile, in a large non-stick skillet (12-inch), toast the pine nuts over medium-low to medium heat, tossing frequently, until they are golden. Remove the pine nuts to a small bowl and return the skillet to medium heat.

Heat the olive oil until rippling and hot. Add the onions and cook, stirring occasionally, until they begin to turn translucent, about 4 minutes. Add the chicken sausage and brown lightly, about 2-3 minutes. Add 1/3 cup of the chicken broth to the skillet with the salt, pepper, thyme, cumin, coriander, and curry powder. Stir to combine and bring the mixture to a simmer. Cook until the onion is very tender and most of the liquid has evaporated and/or absorbed. It should still be slightly wet but not soupy.

Add the cranberries and the remaining chicken broth (2/3 cup) to the skillet. Simmer for 2-3 minutes until the cranberries are heated through and softened a bit. Stir in the cooked couscous and let the entire mixture simmer for 2-3 minutes until the liquid is mostly absorbed but the couscous is not dry. It should still have some tender moisture to it but not be saturated with broth.

Stir in the toasted pine nuts and serve immediately.

Angel Hair Pasta Salad

I found this recipe from Mel's Kitchen Cafe and it is soooo good. I think it will seem even more amazing when it is so hot outside that I can hardly stand it!

1 pound angel hair pasta

1/2 cup olive oil

5 cloves garlic, minced

1 1/2 cups parmesan cheese

2-3 fresh tomatoes, seeded and diced

handful of fresh basil leaves, torn into small pieces

1 (4 oz.) package pine nuts, lightly toasted (do this over medium-low heat in a non-stick skillet)

coarse salt

DIRECTIONS:

Boil water for pasta. When water starts boiling, add a handful of rock salt (i.e. ice cream salt)(I didn't have any of this and I still thought it was delicious!). Add pasta and cook until al dente, about 4 minutes. Drain pasta and place in serving bowl. While pasta is boiling, saute garlic in olive oil until sizzling and lightly browned (don't burn the garlic or it will taste bitter). Pour garlic and olive oil over warm pasta and toss. Sprinkle a teaspoon or so (to taste) of coarse salt over the noodles and add 1 cup of the parmesan cheese. Toss again. Let noodles cool slightly. Right before serving, top noodles with diced tomatoes, pine nuts, torn basil and 1/2 cup of parmesan cheese. Very lightly toss, being careful not to let all the toppings go to the bottom. Serve.

Cilantro-Lime Halibut

This is another recipe I found on Favorite Family Recipes, but they found it from Gastronomy, Inc. Gastronomy has a few restaurants in Utah, and they have the BEST seafood, so I knew this should be good.

2 six-ounce fresh halibut fillets

salt and pepper to taste

2 cloves garlic, crushed

1/2 cup white wine or chicken stock

1 Tblsp. fresh cilantro, chopped

juice of 1 lime

1 tsp. lime zest

2 Tblsp. olive oil

Season halibut with salt and pepper one hour before cooking. Place in refrigerator.

Lightly oil a non-stick pan with canola or vegetable oil. Over high heat, sear each side of the halibut fillets for five to ten seconds each. Searing the fillets will cook a fine layer on the outside of the fish so that it will not stick to the barbecue. Because of the moistness and flakiness of halibut, this will prevent the halibut from sticking and falling through the grates of your barbecue grill.

Remove halibut from pan and turn heat down to medium. Add olive oil and garlic to pan and cook for 2 minutes. Add wine or chicken stock, cilantro, lime juice, lime zest, and olive oil to the saute pan and heat until hot but not boiling.

Remove sauce from heat and baste fish on both sides. Cook on barbecue grill for 2 minutes per side (it took mine quite a bit longer than 2 minutes to cook so I must not have had my grill very hot), basting constantly while cooking. Serve immediately.

Chicken Lime Tacos

I've been on the hunt for some healthier recipes lately, and this one, which I found on Favorite Family Recipes, is delicious.

1 1/2 lbs. chicken, cubed

1/4 cup red wine vinegar

juice of 1 lime

2 tsp. sugar

1 tsp. salt

1 tsp. black pepper

4-5 green onions, chopped

4 cloves garlic, minced

4 Tblsp. fresh cilantro (or to taste)

flour tortillas

Optional toppings:

Pico de gallo

cheese

onions

tomatoes

guacamole

cilantro

sour cream

Saute chicken in a medium skillet in a little oil for a few minutes until chicken becomes white all around. Combine vinegar, lime juice, sugar, salt, pepper, green onion, garlic, and cilantro and add to chicken. Simmer for an extra 10-20 minutes until chicken is cooked through. Add chicken to tortillas and top with lettuce, tomatoes, cheese, avocado, cilantro, salsa, sour cream, or any other taco topping you like.

Black Beans and Rice

This is another recipe from Mel's Kitchen. I LOVE that food blog! I have been looking for more recipes with beans, and I thought this one was definitely a keeper.

4 tsp. olive oil

1 green bell pepper, seeded and chopped

1 onion, finely chopped

5-6 cloves garlic, finely minced

2 (16-ounce) cans black beans, rinsed and drained

1 (14.5-ounce) can diced tomatoes

1 1/2 cups low-sodium chicken broth

3/4 tsp. dried thyme

1 bay leaf

1/2 tsp. dried oregano

1/2 cup water

2 Tblsp. finely chopped fresh cilantro

salt and freshly ground pepper to taste

4-5 cups hot, cooked white or brown rice

In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.

Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.

Corn Salsa

This recipe is very similar to Jessica's salsa, it just adds a couple of extra ingredients, and is delicious!

4-5 roma tomatoes, chopped

2-4 green onions, chopped

1 can sweet corn, drained

1 can white corn, drained

1 can black eyed peas, drained and rinsed

1-2 avacados, chopped

1/2 cucumber, chopped

1 can olives, sliced

1 cup fresh cilantro, chopped

1 pkg. Italian dressing, prepared as directed (you will need olive oil, vinegar, and water)

1-2 bags tortilla chips

Combine all ingredients above. Pour in dressing and stir. Let it refrigerate for at least two hours before serving.

Serve with tortilla chips.

Baked Brown Rice

For anyone who knows me well, they probably know that I am somewhat vocal about my dislike of brown rice. I know I should eat it because it is so much more healthy, but white rice is SO much more yummy. Well, I tried this recipe from Mel's Kitchen Cafe today and we ate it with stir-fry. I really liked it...this is not to say I will stop using white rice, because I definitely won't, but now that I have found this way to cook brown rice, it will probably make an appearance at our dinner table with certain kinds of food.

- If you double the recipe, it will fit perfectly in a 9X13 inch pan.

- Makes about 3 1/2 cups cooked rice

1 1/2 cups brown rice

2 1/2 cups low-sodium chicken broth or water (if using water, add 1 tsp. salt) I used one can of chicken broth and made up the difference with water.

Preheat the oven to 350 degrees. Lightly grease an 8X8-inch or 9X9-inch baking pan. Place the rice in the prepared pan and pour in the liquid. Stir to equally distribute the rice. Cover tightly with a double layer of aluminum foil and bake for 1 hour and 10 minutes (I will try 1 hour and 5 minutes next time...it was delicious but it was on the verge of being too dry). Remove from the oven and let sit for five minutes before removing the aluminum foil and fluffing with a fork. If your rice still has a bit of liquid on the bottom or conversely, if it is dried out, adjust the baking time up or down to make changes.

Variations:

Before baking, slice one small yellow onion into dices or half moons and caramelize and brown in 1 tsp. of olive oil until golden and soft (about 10 minutes in a nonstick skillet). Stir onion into rice and broth mixture and bake according to recipe.

After removing rice from the oven and letting it sit for five minutes, remove aluminum foil and stir in the zest and juice from 1 lemon, 1/2 cup grated fresh Parmesan cheese, 1 Tblsp. sugar and 1/2 apple, finely diced.

Classic Pasta Salad

1 lb. rotini pasta noodles, cooked

2-3 medium tomatoes

1 can olives, sliced

1 large head broccoli, cut into florets

fresh mozzarella or string cheese (about 6), diced

Italian salad dressing (homemade OR storebought)

Mix first five ingredients, then cover with Italian dressing and stir to coat. Serve.

Roasted Broccoli

I made this the other day, and Jacob probably ate at least 10 pieces of broccoli!

broccoli, cut into small florets

canola or olive oil (I had a mixture of the two in my Misto, so I just used that)

kosher salt to taste

fresh lemon (optional)

put the broccoli on a cookie sheet mixed with the canola (or just spray from Misto onto the broccoli). Sprinkle kosher salt over the broccoli. Put in the oven on "broil" (I set my broil to 450) for 4 minutes. Take out and mix it up and put it back in for 3 more minutes. It should be a little bit brown when it is done. Serve.

Black Bean and Sweet Corn Quinoa

I have been looking for a good recipe for quinoa for a long time now, and this is definitely it!! I found it on the Sister's Cafe Blog.

1 Tblsp. olive oil

1 medium yellow onion, chopped

3 cloves garlic, minced

3/4 cup uncooked quinoa

1 1/2 cups chicken or vegetable broth

1 tsp. ground cumin

1/4 tsp. cayenne pepper (this was too much for us...toooo spicy....next time I will put just a pinch or maybe even omit the cayenne)

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

1 cup frozen sweet white corn

1 (15 oz.) can black beans, drained and rinsed

1/2 cup cilantro, chopped

In a medium pot, heat the olive oil over medium heat. When simmering and hot, add the onions and saute for 4-5 minutes, stirring often. Add the garlic and stir for a minute or two until the garlic is fragrant, being careful not to burn the garlic.

Add the quinoa and cover with broth. Stir in cumin, cayenne pepper (if using), salt, and pepper. Bring the mixture to a boil. Cover, reduce heat and let simmer for 20 minutes (or until the liquid is absorbed).

Stir in the frozen corn and black beans. Cover and let the pot sit off the heat until the corn and beans are heated through, about 5-6 minutes. Stir in cilantro. Serve warm or chilled- it is delicious both ways.

Easy Fish Tacos

1/2 cup fat-free mayonnaise
1 Tblsp. lime juice
2 tsp. milk
1/3 cup dry seasoned bread crumbs (I used Panko and seasoned them with garlic salt and parsley)
2 Tblsp. lemon-pepper seasoning
1 egg, lightly beaten
1 tsp. water
1 pound frozen orange roughy fillets, cut into 1-inch strips (any mild-tasting fish can be used)
8 small corn tortillas, warmed
1 cup coleslaw mix or chopped lettuce
2 medium tomatoes, diced
1 cup shredded Mexican cheese blend
1 Tblsp. minced fresh cilantro
pineapple salsa (or your favorite salsa)
Lime wedges

In a small bowl, combine mayonnaise, lime juice, and milk; cover and refrigerate until serving time. In a shallow bowl, combine breadcrumbs and lemon pepper. In another shallow bowl, combine egg and water.

Defrost fish. Rinse and pat dry with a paper towel. Dip fish in egg mixture, then roll in crumbs.

In a large nonstick skillet coated with cooking spray, cook fish over medium-high heat for 3 to 4 minutes on each side, or until it flakes easily with a fork.

Spoon on tortillas; top with tomatoes, cheese, cilantro, salsa, and coleslaw mix or lettuce, and mayo mixture. Squeeze fresh lime juice over the top if desired.

Mango Salsa

Celery, chopped
2-3 cloves garlic
1/4 cup cilantro, chopped
1/4 cup red onion, chopped
1/2 cup mix of red, yellow, and green pepper
1/2 tsp. salt
black pepper, freshly ground, to taste
1/2 tsp. cumin
2 Tblsp. fresh lime juice
2 large ripe tomatoes, chopped
1 ripe mango, chopped
2 kiwi fruits, chopped

Blend celery, garlic, cilantro, red onion, and peppers. Add salt, pepper, cumin, and lime juice. Stir well. Add chopped tomatoes, mango, and kiwi; stir until blended. Refrigerate overnight. Serve with tortilla chips or use as a topping on fish or chicken. Makes 4 cups.

Jessica's Salsa

1 can of strained black eyed peas
1 can of strained whole kernal corn
3 or 4 tomatoes
2 avacados
2 or 3 green onions
1 bunch cilantro (cut small)
1 pkg. of Italian dressing (you will need vinegar, oil, and water to make)

Put cut vegetables and canned vegetables in bowl. Make Italian dressing as directed on the package then pour over and stir enough to evenly coat veggies.

Serve with tortilla chips (I like the Hint of Lime Chips)

Pasta Dish

1/2 lb. pasta, cooked and drained
1/4 cup margarine
1/4 tsp. oregano
1/4 tsp. sweet basil
1/4 tsp. pepper
1/2 tsp. garlic salt
1/4 cup grated Parmesan Cheese
3 Tblsp. chopped parsley (optional)

Melt margarine in a pan and add herbs. Stir in cooked pasta, sprinkle on cheese, and serve.

Optional:
Grill a couple of chicken breasts with your favorite seasonings, slice, and add to the pasta to make it more of a meal.

Burrito Pie

1 tsp. oil
1/2 cup red onion
1/2 cup green bell pepper
1/2 cup red bell pepper
3 cloves garlic, minced
1/2 tsp. chili powder
juice of 1/2 lime
1/8 cup cilantro, chopped, or 1/2 tsp. dried cilantro
1 (15 oz.) can black beans
1 (15 oz.) can great northern beans
salt and hot sauce (optional) to taste
1/2 tsp. dried oregano
burrito sized tortillas (or whatever size fits your springform pan)
monterey jack or cheddar cheese
shredded lettuce, guacamole, salsa (or tomatoes) for garnish

Saute vegetables and seasonings in oil until tender. Add salt, hot sauce, lime juice, cilantro, and beans (drained and rinsed).

Line bottom of springform pan with one tortilla. Next put a layer of bean and vegetable mixture, then cheese. Alternate layers and finish with tortilla then sprinkle a little cheese on top.

Bake, covered, at 350 degrees for 30-40 minutes. Remove foil the last 5 to 10 minutes. Cool slightly before unmolding.

*With this amount of ingredients, I use about 4 tortillas.

*This recipe is really easy to double and freeze half of the mixture to throw together later!

Broccoli and Bow Ties

kosher salt
8 cups broccoli florets (4 heads)
1/2 lb. farfalle (bow tie) pasta
2 Tblsp. unsalted butter
2 Tblsp. olive oil
1 tsp. minced garlic
1 lemon, zested
1/2 tsp. freshly ground black pepper
1 Tblsp. freshly squeezed lemon juice
1/4 cup toasted pignoli (pine) nuts (optional)
freshly grated parmesan cheese (optional)
3-4 chicken breasts, cooked and cubed

Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow tie pasta according to the pkg. directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, cook the chicken in a little oil until no longer pink. Heat the butter and oil and cook the garlic and lemon zest over med-low heat for 1 minute. Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with pignolis and cheese, if using, and serve.
(To toast pignolis, place them in a dry saute pan over med-low heat and cook, tossing often, for 5 minutes, until light brown.)