Israeli Couscous is small ball shaped pasta. I like to make mine with mushrooms because I am a fan of mushrooms. Goes great with chicken or fish. Couscous is served hot.
1 Cup Couscous
2 Cup chicken or vegetable stock
1 cup diced mushrooms
1/4 cup diced red onion
1 small carrot
1/4 cup chopped celery
2 Cloves minced garlic
1/2 teaspoon salt
pinch of black pepper
2 tablespoons butter
Heat pan add couscous and butter, onion, garlic, mushrooms and carrots and toast 8-9 minutes or until couscous is turning golden brown.
Add stock and salt and pepper and stir well cover and steam couscous 20 minutes fluff and serve
Makes 4 Servings
This is by far the most aromatic meat I have created. The taste is just so good moist and soft. This will go great with roasted potatoes, pasta, rice or even in a nice hot sandwich.
2 Lb Pork Butt or meat with some fat on it.
3 teaspoons Fennel seeds
3 teaspoons Garlic Powder
1 tablespoon paprika
2 teaspoon salt
2 tablespoons brown sugar
2 teaspoon chili powder
1 teaspoon coriander
Pound all spices together and mix in sugar and salt. Cut pork into four large pieces and roll in spice mixture.
Heat a large pan and sear pork on all sides about 6-7 minutes.
Add pork into a crock pot and let cook for 4-6 hours on low.
I served meat with eggplant pasta
If making meat on stove top, add 2 cups of chicken stock and braise (simmer) on low a couple of hours keeping meat covered.
Makes 8 servings of Delicious meat
This is one meal is combined together. The original Ukrainian recipe does not use soy sauce. But I think this gives it more flavor and just overall a good dish. Since it’s getting cooler outside this is a perfect dish to eat.
6 medium russet potatoes
1 large carrot grated
1/2 medium onion
8 oz cubed pork
2 tablespoons butter
2 tablespoons mayonnaise
1 heaping tablespoon ketchup
1 tablespoon soy sauce
1 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon fennel seeds
1/2 cup chicken stock
Will Need Clay Pots Schlemertopf Clay Baker, 6.25 qt, 6.25 qt. (Google Affiliate Ad)
Cut up potatoes into 1 inch cubes. Heat pan with 1 table spoon butter and saute for 3-4 minutes just as some color is starting. Remove and put into a mixing bowl. Add carrots and onions into the pan and saute 2/3 minutes or just until wilted and add to potatoes. Saute meat just until almost done 3/4 minutes and mix in with potato mixture.
Add mayonnaise, soy sauce, salt garlic, and fennel and mix well. and divide between three clay pots or just into one large deep baking dish. Divide chicken stock between three clay pots cover and bake at 365 for 45 minutes.
I am a fan of Jalapenos I like them raw, I like them pickled, canned, in my soup, in my sandwich and even Jelly. I hope that you will love it too.
5 Lb Bourbon Apples
12 Jalapenos some seeds removed
3 Cups of water
3 Cups apple cider vinegar
5 Cups Sugar
Cut apples with core into chunks, slice jalapenos into halves and remove some seeds, since the seeds will make the jelly to hot.
Use a food processor or blender to blend the apple and jalapenos into a chunky puree.
Combine all the ingredients in a large pot and bring to a simmer. Simmer for 45-50 minutes.
Spoon mash into cheese cloth, hang over a large bowl and leave to strain for several hours. Do not squeeze or your jelly will be cloudy.
Bring jalapeno juice to a boil and let it simmer for 2-3 hours, or until the color turns auburn. skim off the surface scum.
Jelly is ready when pushed with finger on plate it scrunches and does not run. Or put a tablespoon into freezer and see if it holds shape, If not simmer a bit longer.
Will make 2 8 oz mason jars of jelly Ball Regular Mouth Jars – 8 oz. – 24 pk. – Tools & Accessories (Google Affiliate Ad)
Stir Fry’s are a must at my house, I think this is one of the fastest dishes to serve and can be made with just about any vegetable combination that you like. Serve over white/brown rice and you have a tasty meal.
1/2 Medium Eggplant cut into strips
1 bunch bok choy chopped
1 small onion cut in two and sliced
1 small red pepper sliced into strips
1 small yellow pepper sliced into strips
1 small carrot sliced into strips
1 small zucchini sliced into strips
3-4 mushrooms thinly sliced
1/2 small tomato chopped
1/4 cup cilantro chopped
3 garlic cloves pressed
1 inch piece ginger grated
2 tablespoons oyster sauce
16 oz raw peeled shrimp
2 teaspoons corn starch
1 small chicken breast cut into strips
1 cup water
1 heaping tablespoon cornstarch
1/4 cup kikkoman soy sauce
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Heat wok or a large frying pan on high heat, Saute shrimp just until they turn pink and set aside, mix chicken with 1/4 teaspoon of salt and 2 teaspoon of corn starch, this will make your chicken crispy. stir fry chicken just until almost done 2-3 minutes and set aside too.
Heat wok again at 1 tablespoon of vegetable oil and start by stir frying vegetables that are the toughest in this case, Onion and carrots stir fry 2 min, add eggplant stir fry 2 more minutes and add a handful at a time the rest of the vegetables until you have all vegetables in the wok, add garlic, ginger, shrimp, chicken, and sauce into pan and heat through mixing well and until sauce is bubbly. about 10 minutes.
Makes about 6 servings