10/24/12

Couscous Chicken Supper

INGREDIENTS

  • 1 medium yellow summer squash, chopped
  • 1 medium sweet red pepper, chopped
  • 1 medium green pepper, chopped
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breast halves
  • 2 garlic cloves, minced
  • 1 1/3 cups chicken broth
  • 1 1/3 cups couscous
  • 1 tablespoon dried minced onion

DIRECTIONS

  1. Place the squash and peppers in an ungreased 15-in. x 10-in. x 1-in. baking pan. Sprinkle with rosemary, salt and pepper. Drizzle with 2 tablespoons oil; gently stir to coat. Broil 4 in. from the heat for 10-15 minutes or until tender, stirring every 5 minutes.
  2. Meanwhile, in a large skillet, cook chicken and garlic in remaining oil until chicken juices run clear; remove and keep warm. Add broth and onion to the skillet; bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Cut chicken into strips. Serve with couscous and vegetables.

 

10/19/12

Sweet Peppers and Wild Rice

Sweet Pepper Wild Rice Salad

½ cup uncooked wild rice

1 can (14.5 oz) chicken broth, divided

1 ¼ cups water, divided

¾ cup uncooked long grain rice

1 medium sweet red pepper, chopped

1 medium sweet yellow pepper, chopped

1 medium zucchini, chopped

2 tbsp olive oil, divided

4 green onions, chopped

½ tsp salt

¼ tsp pepper

2 tbsp lemon juice

 

In a small saucepan, combine the wild rice, 1 cup broth and 1/2 cup water.  Bring to a boil.  Reduce heat; cover and simmer for 50-60 minutes or until rice is tender.

Meanwhile, in a large saucepan, combine the long grain rice and remaining broth and water.  Bring to a boil.  Reduce heat; cover and simmer for 15-18 minutes or until rice is tender.

In a large nonstick skillet, saute the peppers and zucchini in 1 tbsp oil for 3 minutes.  Add onions; saute 1-2 minutes longer or until vegies are tender.  Transfer to a large bowl.

Drain wild rice if necessary; stir into vegie mixture.  Stir in white rice.  Sprinkle with salt and pepper.  Drizzle with lemon juice and remaining oil; toss to coat.  Serve warm or at room temperature.

 

10/15/12

Lentil Casserole

Lentil Casserole

Ingredients

  • 2 3/4 cups water
  • 3 cubes vegetable bouillon
  • 1 1/2 cups brown rice
  • 2 tablespoons vegetable oil
  • 1 medium zucchini, chopped
  • 1 white onion, chopped
  • 1 1/2 tablespoons cumin
  • 2 teaspoons dried oregano
  • 2 cups dry brown lentils
  • 6 cups water
  • salt and pepper to taste
  • 1 (8 ounce) package sharp Cheddar cheese, grated and divided
  • 3/4 cup bread crumbs

Directions

  1. In a saucepan, bring water and bouillon cubes to a boil. Add rice and stir. Reduce heat, cover and simmer for 50 minutes, or until rice is tender and all liquid has been absorbed.
  2. Heat oil in a stockpot over medium-high heat. Cook zucchini and onion until tender, but still slightly firm, about 5 minutes. Stir in cumin, oregano, lentils, and about 6 cups water gradually. Bring to a soft boil, and continue cooking until lentils are tender, 45 to 60 minutes, adding water as needed.
  3. Preheat oven to 375 degrees F (190 degrees C).
  4. Mix the cooked rice together with the lentils, and season to taste with salt and pepper. Stir in 3/4 of the Cheddar cheese, and transfer mixture into a 9×13 inch pan. Mix remaining cheese together with the breadcrumbs, and spread evenly over the top of the dish.
  5. Bake in the preheated oven just until cheese has melted, about 10 minutes.