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
Whenever I make egg rolls I usually make a large batch about 40 at a time and freeze them, I deep fry them when I need some. Otherwise to make a few it’s just to much work. This recipe is pretty easy and full of flavor.
40 Egg Roll Wrappers
1/2 Head thinly sliced cabbage
1 large carrot grated
4-5 large white mushrooms grated
1/2 medium onion grated
2 celery sticks grated
1 green pepper grated
2 large chicken breasts sliced into thin strips
4 tablespoons garlic powder
3 tablespoons oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
3 tablespoons oil
1/4 cup kikkoman soy sauce
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Start by sauteing cabbage with 1 tablespoon of soy sauce, until wilted, then peppers onions and 1 tablespoon of soy sauce, 3-4 minutes, do the same to carrots and celery, mushrooms and peppers saute each group of vegetables in a few teaspoons of oil and put in large mixing bowl.
Stir fry chicken with 1 tablespoon of soy sauce and mix in with vegetables in the mixing bowl.
Add garlic powder,oyster sauce, sugar sesame oil and ginger. Mix all ingredients very well.
Lay egg roll skin out on the table and fill with one tablespoon of filling cover with one corner, then bring in one side roll, bring in the other side and roll until the whole skin is used up. it should look like a rolled envelope. Enjoy with Chili Sauce. Make 40 Mini Egg rolls.
How to cook perfect jasmine rice every time? Follow this great recipe that I got from my mother in law.
1 cup of Jasmine Rice
2 tablespoons of butter
1/2 teaspoon of salt
2 Cups of water
Rinse rice under cold running water if needed. Heat a large frying pan and add rice, salt and butter stir rice for about five minutes or until rice will start to turn white in color. Add water and let it simmer for five minutes, close with lid. Turn heat to low and let it cook until soft another 12-15 minutes.
Makes 4 half cup servings.
This is a great way to use up your day old bread. And make your own croutons for salads, Soups, etc. When you make your own you know what goes into them. You can also add your own flavors.
Dice bread into the size you want your croutons to be.
Mix with salt and Olive Oil. Heat heavy bottom pan (I use cast iron skillet) to Medium heat and fry the bread until nice and golden brown. Cool and use on salads and or soups. using butter will make your croutons taste like it has butter stuck on bread.