Grains

Couscous Salad

Published on by carol lou

One of my pantry staples is couscous. Couscous is not a grain, but a form of pasta. Couscous has long been the national dish of Northern Africa, it is so easy to prepare and is extremely flexible and pairs well with dried fruits, herbs and spices. In this recipe, I combined the couscous with an orange dressing, chickpeas, dried scallions, dried cranberries, parsley and feta cheese. Easy and quick to prepare to serve along side your favorite grilled meat or fish. If you are lucky enough to have leftovers, just as delicious for lunch.

Print

Couscous Salad with Feta

Ingredients

  • DRESSING
  • zest of one orange
  • 1/4 cup freshly squeezed orange juice
  • 1 tablespoon vegetable oil
  • SALAD
  • 1 3/4 cup water
  • 1 cup couscous
  • 1 can chickpeas, drained and rinsed
  • 1/2 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1/2 cup dried cranberries
  • 1/3 cup crumbled feta cheese

Instructions

  1. Combine orange zest, orange juice and vegetable oil, set aside. Bring the water to a rolling boil, remove from heat, stir in the couscous and cover. Let stand for 5 minutes. Remove lid and fluff with a fork. Spoon couscous into a serving bowl. Add the chickpeas, scallions, parsley and dried cranberries. Drizzle over the dressing and toss. Cover and refrigerate until serving. Top with crumbled feta cheese prior to serving.

Polenta with Marinara and Eggs

Published on by carol lou

Oh, there is nothing like a ramekin of cheesy polenta topped with marinara sauce and a baked egg.  This is such a simple meal to prepare, the most difficult part of the preparation is stirring the polenta for fifteen minutes.  Polenta is a dish that originated in Northern Italy, it is coarse ground cornmeal that you cook in broth or water until it makes a thick porridge that I combined with cheese and sour cream.  Then I topped with marinara sauce, eggs, and a slice of cheese.  I used cheddar for this recipe, but it is equally good with freshly grated Parmesan cheese.  Absolutely delicious with warm crusty bread and a glass of red wine. 

Print

Polenta with Marinara and Eggs

Servings 6

Ingredients

  • 4 cups vegetable broth
  • 1 cup coarsely ground yellow cornmeal
  • 2 cups grated sharp Cheddar cheese
  • 1/4 cup sour cream
  • 1 cup marinara sauce
  • 6 - 12 eggs, depending if you want one or two per serving
  • 6 slices sharp Cheddar cheese
  • chopped fresh oregano or basil
  • salt and pepper

Instructions

  1. Spray a 2 quart baking dish or individual ramekins with cooking spray.  If using ramekins, place on a baking sheet.  Bring broth to a boil and slowly stir in the cornmeal.  Reduce temp to low and cook and stir for 15 minutes or until thick.; the polenta should be very thick and smooth.  Remove from the heat, season with salt and pepper; stir in the grated cheese and sour cream.  Pour into baking dish or divide among the ramekins.  Preheat oven to 400 degrees.  Top polenta with marinara sauce.  Carefully break egg(s) on top of the sauce.  Season with salt and pepper, top with sliced cheese,  Bake 20 minutes or until egg is cooked and cheese on top is melted.  Remove from oven, sprinkle with fresh herbs.  Serve.

Curried Rice with Chutney Vegetable Topping

Published on by carol lou

Whenever I want the side dish to be the show of the meal, this is my go-to recipe.  I have a tendency to always serve this along side a roasted pork tenderloin.  The flavor combination will have your mouth dancing!  

Print

Curried Rice with Chutney Vegetable Topping

Servings 4

Ingredients

  • 3 tablespoons butter, divided
  • 2 teaspoons curry powder
  • 1 cup raw white rice
  • 2 cups chicken broth
  • 2/3 cup raisins
  • 1/2 cup chopped scallions
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped celery
  • 2 tablespoons chutney
  • 2 tablespoons chopped pimiento
  • 2 tablespoons chopped almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon brown sugar
  • salt, to taste

Instructions

  1. In a saucepan, combine 2 tablespoons butter, the curry powder and the rice.  Cook over low heat for 5 minutes, stirring occasionally.  Add the chicken broth and heat to boiling.  Sir, cover, and cook over low heat until the liquid is absorbed, about 15 minutes.  While the rice is cooking, combine the raisins, scallions, green pepper, celery, and remaining tablespoon of butter in a saucepan;  cook over medium-low heat until the vegetables are just tender,stir frequently.  Add the chutney, pimiento, almonds, vinegar, brown sugar, and salt, to taste.  Stir until well blended, cook over low heat an additional 2 minutes .  Place the rice on a serving platter, top with the vegetable mixture, serve.

Parmesan Bread Puffs

Published on by carol lou

Looking for a new side dish to serve?  Parmesan Bread Puffs are something new and different to try. They are savory puffs perfect to serve with grilled meats or along side your favorite roast.  I have even served them as an appetizer.   These puffs are a unique version of that classic baked strata, my version is not for breakfast or brunch any more!

P

Print

Parmesan Bread Puffs

Servings 8

Ingredients

  • 2 cups milk
  • 3 cloves garlic, minced
  • 2 whole eggs
  • 2 egg yolks
  • 1 tablespoon Italian parsley, minced
  • 1/2 teaspoon salt
  • fresh ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 2 1/2 cups Italian bread, cubed into 1/2 inch cubes

Instructions

  1. Grease 8 muffin cups or ramekins.  Divide bread cubes evenly between the well greased cups.  Heat milk in a microwave safe container for 2 minutes on high.  Put garlic in warm milk and let sit for 15 minutes.  Whisk eggs, parsley, salt and pepper in a medium bowl.  Strain milk and then slowly add to egg mixture while whisking. Stir in the cheese.  Pour egg mixture over bread cubes - cover and refrigerate until ready to bake 1 - 24 hours.  Preheat oven to 350 degrees.  Bake puffs for 45 minutes, remove from oven and let sit for 10 minutes.  If using muffin cups, carefully remove from cups by running a knife around edges.  Serve warm

Parmesan Rice

Published on by carol lou

I don’t know about you, when I entertain, I like to have everything prepared and ready to go.  I like to have the mess of preparation out of the kitchen and enjoy my guests when they arrive.  This side dish you can make in advance and put in the oven about one hour before serving.  This is a delicious way to serve rice and perfect for entertaining.  A friend of mine commented that after I gave her this recipe, this is her favorite way to cook rice.

parmesan rice

 

Parmesan Rice
Write a review
Save Recipe
Print
Ingredients
  1. 3 tablespoons butter
  2. 2/3 cup long grain rice
  3. 13 1/2 ounces chicken broth
  4. 1/4 grated parmesan cheese
  5. 2 tablespoons Italian parsley, minced
  6. Salt and pepper, to taste
Instructions
  1. Preheat oven to 350
  2. Melt butter in a medium size saucepan. Add rice and stir until coated and golden brown. Remove from heat. Put rice in a medium size casserole with a cover.
  3. Stir in remaining ingredients.
  4. Bake, covered, for 50 minutes. Stir after 30 minutes.
  5. Serves 4
A Passion for Entertaining https://apassionforentertaining.com/
 

Wild Rice Casserole

Published on by carol lou

Here is my favorite wild rice casserole; perfect to serve with my Pork Tenderloin with Maple Mustard Sauce recipe.  Enjoy!

Wild Rice Casserole
Serves 6
Write a review
Save Recipe
Print
Ingredients
  1. 1 cup uncooked wild rice, rinsed
  2. 1/2 cup slivered almonds
  3. 2 tablespoons chopped chives
  4. 8 oz. fresh mushrooms, sliced
  5. 1/2 cup butter
  6. 3 cups chicken broth
Instructions
  1. Heat oven to 325 degrees.
  2. Combine all ingredients except broth in heavy saucepan. Cook, stirring constantly, until rice turns golden. Place in 1 1/2 quart casserole; add broth. Cover and bake 325 for 1 hour.
A Passion for Entertaining https://apassionforentertaining.com/