Rasiya muthia using leftovers
Cooking for one and leftovers?
Cooking and enjoying food after experiencing grief is always hard for lots of reasons. If like me, you are married to a foodie, then its doubly hard. Every dish that was my husband’s favourite got shelved until the family visits and asks for it. My sons purposely asked me to make dhoklas and pudlas as they knew how much their dad loved them. They nring over …
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There is more to life (and hummus) than pinching every single pea peel. Work Smarter, Not Harder! Go here for quicker, easier chick pea/ garbanzo bean peeling
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We hung out at Longfeather Lane yesterday. Hubby helped build the new quail pen while I hung out with the birds.
First up is the gorgeous Stan Lee!
Next up is the extremely handsome Poppa P aka Indie.
Purples are so beautiful. His colors are stunning IRL.
A few of the brooding girls too
I hung out most of the time with Jocelyn but forgot to take pics of her. She is a very old turkey. We are friends. She knows my voice as I usually feed her dandelions which she loves. I only found one today for her but I fed her some other treats.
Thanks for having us @kedreeva !
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Israeli Couscous with Seven Vegetables
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It isn’t my Ashkenazi family tradition, but among North African Jews, and particularly Moroccan Jews, there’s a fabulous dish served on Rosh Hashanah: Couscous with Seven Vegetables.
I’ve cooked versions of this dish several times mostly because it sounded so delicious and also because I am always on the lookout for a good, festive and filling vegetarian entree.
This one satisfies in every way possible.
This is the recipe we like best: I used Israeli couscous rather than the traditional tiny grains of Moroccan couscous because my family likes it better. Also, I used Harissa paste (because I always have some) but you can substitute red pepper flakes or a pinch or two of cayenne pepper (or leave it out if you don’t want any pepper). My husband said he would like more raisins. Up to you…..
ISRAELI COUSCOUS WITH SEVEN VEGETABLES
2 tablespoons olive oil
1 large onion (preferably a sweet variety such as Vidalia), sliced
1 teaspoon finely chopped fresh ginger
1 clove garlic, finely chopped
4 carrots, peeled and cut into 1/2-inch slices
2 medium tomatoes, cut into chunks
1 parsnip, peeled and cut in 1/2-inch slices
1 cup cut up bite sized butternut squash
1/2 teaspoon harissa paste
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
2-1/2 cups vegetable stock
1/2 large red bell pepper, cut into bite sized chunks
1 small zucchini, cut into bite sized chunks
1 cup raisins
1 cup canned chickpeas, rinsed and drained
Salt to taste
1-1/2 cups Israeli couscous
Heat the olive oil in saucepan over medium heat. Add the onion and cook, stirring often, for about 5-6 minutes or until softened and beginning to brown. Add the ginger and garlic and cook for 1-2 minutes. Add the carrots, tomatoes, parsnip and squash and stir the ingredients. Stir in the harissa, turmeric and cinnamon. Add the stock, bring to a boil, reduce the heat to medium low and cook for about 15 minutes. Add the bell pepper, zucchini, raisins and chickpeas. Cook for about 10 minutes more, or until vegetables are tender. Add salt to taste. Cook the couscous according to the manufacturer’s directions. Spoon the couscous on large serving platter. Spoon the vegetables and pan fluids over the couscous.
Makes 4 dinner servings, 8 side dish ervings
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