Spicy Almonds

Growing up, family meals, especially holidays and celebrations, were preceded by "Party Time" when my dad would mix cocktails (or Shirley Temples for the kids) and we'd snack on hors d'oeuvres while my mom finished the cooking.  For my first Christmas in our new home (last year) and the first time we really had the space to spread out, I wanted to have a festive array set out for Party Time.  With two small children, I guessed that Christmas Dinner would be delayed, even with the best planning, and I was right.  We didn't eat until almost 10:00!  Thank goodness we had plenty to tide us over while I finished the main course!

2 cups whole almonds, with the skin

1 teaspoon salt

2 teaspoons olive oil

1 or 2 pinches crushed red pepper flakes

1/4 teaspoon garlic powder

Preheat the oven to 325.  

In a medium bowl, combine the almonds with 2 tablespoons water and the salt, tossing to coat evenly.  Spread the almonds on a baking sheet and bake 8 minutes.  

Remove from the oven and drizzle the olive oil over the nuts.  Use a spatula or wooden spoon to mix the nuts until the oil is thoroughly incorporated.  Sprinkle the pepper flakes and garlic powder onto the almonds and mix to coat well.  

Return the almonds to the oven and bake 5-6 minutes more, stirring after 3 minutes to ensure even cooking.  Remove from oven and let cool.

Almonds will keep in an airtight container up to 1 week.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Warm Marinated Olives

Olives are an acquired taste.  One I took a few years to acquire.  But now I love them and recently got chided for eating almost an entire jar of garlic stuffed olives my mom was saving for a special occasion.  Oops!  This hors d'oeuvre is especially Mediterranean and was a perfect snack for my Christmas dinner last year.  It would be equally divine at a holiday cocktail party.  Play around with the olive varieties according to availability at your market; just make sure you have different colors and sizes for visual appeal!

1/2 cup Picholine olives

1/2 cup Moroccan olives

1/2 cup Nicoise olives

1 orange

1 lemon

leaves from 2 springs fresh thyme

1 clove garlic, minced

1 1/2 tablespoons olive oil

Rinse the olives under cold water to remove any brine.  Pat dry.

Remove half of the orange's zest in long strips.  Do the same with the lemon's zest.

In a bowl, toss the olives with the zests, thyme, garlic, and olive oil.  Just before serving, heat the olives in a medium saute pan over low heat just long enough to bring out their flavors and gently warm them.

Serve in an earthenware crock or dish with small ramekin for discarded pits.

Recipe adapted from the Williams-Sonoma Bride & Groom Cookbook, by Gayle Pirie & John Clark.

Tilapia with Salsa Verde

This super fast and super delicious dish is perfect for a summer night with a south of the border or Mediterranean flavor!  I serve it with a side of my favorite gazpacho, sautéed summer veggies, and a crisp green salad.  Not only is it flavorful, but it's light and healthy and easy on the waistline, a bonus during bikini season.  Try the salsa on other fish, like grouper, red snapper, or ocean perch.  It's equally tasty over chicken or pork, or even stirred into rice.  No matter how you try it, it's sure to be a hit on your dinner guests!  

9 ounces canned diced green chiles

1/2 small onion, cut into chunks

2 cloves garlic

1/2 fresh jalapeño

4 teaspoons olive oil, plus more for drizzling

1/3 cup cilantro

1 tablespoon fresh lime juice

1/2 teaspoon salt, plus more for seasoning

4 6-ounce tilapia filets

Combine all but the fish in a blender and puree until smooth.

Heat a non-stick skillet or grill pan to medium-high.  Brush the fish with olive oil and season with salt.  Sauté or grill until just cooked through and flakes with a fork, about 5 minutes.

Transfer fish to a plate and top with the salsa verde.

Serves 4.

Recipe adapted from The South Beach Diet Super Quick Cookbook, by Arthur Agatston.

Sangria

Nothing says fiesta like a pitcher of refreshingly fruity sangria!  In fact, we just relaxed on the back patio (after spending my husband's birthday in the ER with two toddlers with pink eye and then no pharmacies open at 8:00 on a Saturday night, and after driving all over to no less than 15 pharmacies finding one that was sold out at the medication we needed, and then finding another a few towns over that was open, had the drug, but didn't take our insurance so we just bit the bullet and paid out of pocket and will deal with insurance later).  Anyway, I digress!  When I was in Spain, I bought a cookbook with nothing but paella and sangria recipes.  I had no idea there are so many variations!  This is a traditional recipe, but feel free to mix things up, altering the wine  and fruits used, adding mixers like brandy or vodka or even fruit juices.  Bring out a pitcher of this potent concoction with a plate of your favorite tapas and you're sure to have a fabulous time!

1 750 mL bottle dry red wine

1 tablespoon sugar

Juice of 1 orange

Juice of 1 lemon

1 large orange, thinly sliced

1 large lemon, thinly sliced

2 medium peaches, peeled, pitted, and cut into chunks

1 cup club soda

Combine all except club soda into a large pitcher, mixing well.  Refrigerate overnight.  Immediately before serving, mix in the club soda for added fizz.  Serve over ice.

Heirloom Tomato Gazpacho

I've been to Spain a few times now, and there's nothing I love more than a refreshing bowl of gazpacho. The spiciness is contrasted with the cool cucumber and tomato, and, as my dad would say, the flavors explode in your mouth! My husband isn't one for chilled soups, but I'm a big fan. That's fine, because the longer these flavors meld together in your fridge, the better it tastes. Perfect for a summer lunch, appetizer to a Spanish-themed party, or a snack to have on hand after a day of soaking up sun and sand at your favorite Mediterranean beach.

2 pounds heirloom tomatoes, roughly chopped, plus 1 contrasting color for garnish (or use red and yellow grape tomatoes)

2-3 cloves fresh garlic

1 large cucumber, peeled and roughly chopped

1 medium green bell pepper, roughly chopped

1/3 cup cilantro leaves

1/2 small red onion, roughly chopped

1 small jalapeño, seeded and chopped (more or less to taste)

1 tablespoon olive oil

1 tablespoon red wine vinegar

1/4 teaspoon salt

V-8 juice as needed (no more than a cup or two, I like the spicy kind)

In a blender or food processor, combine all except V-8.  Puree until smooth (but not completely liquid, you want some texture).  Taste for flavor and adjust ingredients as needed.  Add V-8 as needed to adjust heat and/or color.  This soup is prettiest when it's a bright red, but depending on the colors of your vegetables, it may look rather pale without the extra tomato juice.

Transfer gazpacho to a covered container or pitcher and refrigerate until chilled, about 30 minutes.

Just before serving, cut remaining tomato into small dice.  Divide soup among shallow bowls, or even juice glasses as I did above.  Garnish with diced tomato and extra cilantro.  Serve cold.  Equally delicious sipped directly from the glass!

Serves 4.

Recipe adapted from The South Beach Diet Taste of Summer, by Arthur Agatston.

This Month: Hot Spanish Nights

Seven years ago, I was deployed (yes, back in the day I was in the Navy). My ship was on a NATO mission that was all about "showing the flag" and getting other countries to join NATO, so we pulled into port more often than is typical during a deployment, hosted countless tours and receptions onboard, and participated in several multi-national exercises. I was also newly engaged, as my husband proposed mere weeks before I left. The stars all aligned though, and he was able to visit me when my ship pulled into port in Rota, Spain. It was a working port, so we were not granted much liberty, but since I'd been in a Navy school right before we departed and unable to take leave (vacation time), my Commanding Officer allowed me to take leave while the rest of the crew worked. My then-fiance and I had a wonderful time, touring Seville, attending a bullfight, devouring tapas, and chugging gallons upon gallons of sangria. At our wedding reception, we opted to skip the sit-down dinner and instead have a cocktail party on steroids, with stations of various hors d'oeuvres. The idea was that each station would boast food that was symbolic to us. One of the stations was tapas, in honor of that trip while we were engaged, our first of many adventures! And so, this month celebrating the anniversary of that time, I'll share with you my favorite Spanish dishes. Bonus: two are South Beach Diet recipes! Salud!

Heirloom Tomato Gazpacho

Tilapia with Salsa Verde

Sangria

Mediterranean Beef Salad

I love cooking light in the summer time. Huge dinner-sized salads and homemade muffins are among my favorite hot-weather meals! That said, with a Hungry Man for a husband, rabbit food doesn't always cut it and I have to add enough substance to keep him from eating off an appendage. I made this salad the other night and it was a huge hit!!

1/4 cup minced fresh mint leaves

1/4 cup minced fresh parsley

2 garlic cloves, chopped

3 tablespoons fresh lemon juice

1 tablespoon red wine vinegar

3 tablespoons extra-virgin olive oil, plus more for drizzling

8 cups torn romaine lettuce

3 medium tomatoes, chopped

1 cucumber, peeled, quartered, and sliced

1/2 cup crumbled feta cheese

1 large onion, quartered

1 1/2 pounds boneless sirloin steak

4 whole wheat pita pockets, cut into wedges

Store-bought hummus

In a small bowl, whisk together the mint, parsley, garlic, lemon juice, vinegar, and oil. Set aside.

Preheat the oven to 350. Place the pita slices on a cookie sheet and drizzle with olive oil. Toast the bread until desired crispness.

Prepare a grill pan over medium-hot heat and spray with cooking spray. Thread the onion quarters on skewers, drizzle with olive oil, and grill 5-10 minutes, turning to cook evenly and to prevent charring. Grill the steak 5-6 minutes per side or until desired doneness. Remove steak from the grill and slice into thin strips.

Add the onion to the lettuce mixture. Pour the dressing over the salad, tossing to coat. Divide salad among four dinner plates and top with steak slices. Serve pita slices and hummus along-side the salads!

Adapted from Delicious Salad Meals, by Dot Nartan.

Chicken Meuniere with Tomato and Parsley Sauce

I knew as soon as I saw this recipe that I had to make it!  For a dish so full of flavor, this meal is surprisingly light and perfect for those watching their waistlines.  Yet, at the same time, your husband will appreciate that it's not "chick food"! Tasty and colorful, this would be a fabulous menu to serve dinner guests without spending the entire evening tending to the pans bubbling away on the stove.  Enjoy!

1/4 cup vegetable oil

2 tablespoons butter, at room temperature

1 cup flour

salt and pepper

4 4-ounce chicken cutlets, pounded 1/4-inch thick (I used thin-cut boneless, skinless breasts)

2 tablespoons olive oil

4 plum tomatoes, seeded and diced

1/4 cup kalamata olives, halved

2 tablespoons capers, drained

1/3 cup dry white wine (Pinot Grigio)

zest of 1 lemon

1/4 cup chopped fresh flat-leaf parsley

In a large nonstick skillet, heat the vegetable oil and butter over medium-high heat.  In a medium bowl, mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.  Season the chicken on both sides with salt and pepper, then dredge in the seasoned flour mixture.  Shake off any excess flour.  Cook the chicken cutlets for 3-5 minutes on each side, until golden and cooked through.  Transfer to a platter and keep warm.

Heat the same pan over medium-high heat.  Add the olive oil, tomatoes, olives, capers, wine, and lemon zest.  Scrape up the browned bits that cling to the bottom of the pan with a wooden spoon.  Cook for 4 minutes, until the tomatoes start to soften.  Stir in the parsley and season to taste with salt and pepper.

Pour the sauce over the chicken and serve.

Serves 4.

Recipe adapted from Weeknights with Giada, by Giada de Laurentiis.

Pairs wonderfully with Grilled Artichokes with Creamy Champagne Vinaigrette.

Saffron Orzo with Shrimp Salad

I love this dish!  It's light, colorful, and has a wonderful peppery flavor backed by citrus and tangy feta cheese!  It's great on its own, or paired with a crisp green salad.  It's great served warm or chilled, and makes great leftovers.  What's not to love?

4 cups chicken stock

1 teaspoon saffron threads

1 pound orzo

7 tablespoons olive oil

1/4 cup chopped fresh flat-leaf parsley

juice of 2 lemons

3 teaspoons salt

2 teaspoons pepper

1 1/4 - 1 1/2 pounds shrimp, peeled and deveined (tail on or off is your choice; I think it's prettier on)

1/2 cup purple onion, halved and sliced into thin half-moon shapes

1/2 cup sun-dried tomatoes packed in oil, julienned (use the oil too!)

1/2 cup feta cheese crumbles

In a large pot, bring the chicken stock to a boil over high heat.  Reduce the heat to low, bringing the stock to a simmer.  Add the saffron, stir, and simmer until the saffron has "bloomed", about 5 minutes.  Return the stock to medium heat, bring to a boil, add the orzo, and cook until al dente, 8-10 minutes.  Drain the orzo and transfer to a large bowl.  Add 4 tablespoons olive oil, parsley, half the lemon juice, 2 teaspoons salt, and 1 teaspoon pepper.  Combine thoroughly.

In a bowl, toss the shrimp with 1 teaspoon salt, 1 teaspoon pepper, and the remaining lemon juice.  Heat the remaining 3 tablespoons of olive oil in a medium skillet over medium-high heat.  Add the onions and sun-dried tomatoes (and tomato oil) and saute 3-4 minutes.  Add the shrimp and cook until just starting to turn pink, about 2 minutes per side.  Add to the bowl with the orzo and toss to combine.

Just before serving, toss in feta and combine well.

Serves 6.

Recipe adapted from Everyday Pasta, by Giada de Laurentiis.

Caprese "Panini"

It was sunny and warm the other day (a rarity here in Monterey) and I was dying for a fresh and flavorful Caprese salad. I don't know what it is about juicy tomatos, fragrant basil, and creamy mozzarella, but that combo just screams sunshine to me! I happened to have a batch of homemade basil in the fridge and a loaf of Santa Cruz sourdough in the pantry... And the lightbulb went off in my head! Caprese salad on a sandwich! Trust me when I say that you need to make this!

2 slices crusty bread, such as sourdough

1-2 tablespoons olive oil

2-3 tablespoons pesto

sliced tomato

fresh mozzarella, sliced 1/4-inch thick

Preheat a grill, panini press, or George Foreman (I used a George Foreman).

Drizzle one side of each slice bread with olive oil.  Spread pesto on the other side of each slice.  Layer one slice bread with tomato and cheese slices over pesto and top with remaining piece of bread, pesto side down.

Grill sandwich, pressing down, until cheese is melted, perfectly gooey, and bread is crispy golden.

Makes one sandwich.

Curried Couscous Salad

Yummy and light, this one-dish meal is figure-friendly and full of healthy vitamins and minerals!  Enjoy it on the deck with a glass of pinot grigio and a cool breeze, or take it on a gourmet picnic with a special someone; it's perfect any time!

 For the salad:

1 1/2 cups couscous

1 can (14 ounces) chicken stock

1/2 pound green beans, trimmed

1 cup chopped, seeded cucumber

1/2 cup diced red onion

1/2 cup shredded carrots

1/2 cup dried currants

1/4 cup sliced almonds

1/4 cup chopped fresh parsley

salt and pepper

For the dressing:

1/2 cup plain yogurt

1/4 cup olive oil

2 tablespoons freshly squeezed lemon juice

1 teaspoon minced garlic

1 teaspoon curry powder

1/2 teaspoon turmeric

salt and pepper

For the dressing, stir together all ingredients, seasoning with salt and pepper to taste.  Cover and refrigerate until ready to serve.

Cook couscous in chicken stock according to package directions (usually you bring stock to a boil, add couscous, remove from heat, and cover 5-10 minutes until liquids are absorbed).  Set aside to cool.

Cut green beans into 2-inch pieces on the diagonal.  Cook beans in boiling water until crisp-tender, 2-3 minutes.  Drain and set aside to cool.

Combine cooled green beans, cucumber, onion, carrots, currants, almonds, parsley, and dressing with the couscous and toss gently to mix.  Season with salt and pepper to taste.

Add chicken (sauteed and chopped) or cooked shrimp for a heartier entre salad.  Serve hot, cold, or room temperature.

Serves 4-6 (or more if used as a side dish).

Recipe adapted from Celebrate the Rain by the Junior League of Seattle.

Tuna and Spaghetti with Citrus Pesto

This dish is the perfect way to end a month of meals on the lighter side!  I discovered this recipe years ago, and it's been a staple of warm sunny days ever since!  I hope you'll enjoy it as much as my family does...

1 pound spaghetti

Citrus Pesto:

1 bunch fresh basil, stemmed (about 3 cups)

1/2 cup toasted pine nuts

1 clove garlic

Grated zest and juice of 1 lemon

Grated zest and juice of 1 orange

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup olive oil

1 cup freshly grated Parmesan cheese

**Or you may use one tub (about a cup) of your favorite homemade or store-bought pesto and simply add the citrus

4 6-ounce tuna steaks (swordfish is another good choice)

olive oil

salt and freshly ground black pepper

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally.  Drain the pasta.

Make the pesto:  Blend all except olive oil and cheese in a food processor until finely chopped.  With the machine running, slowly pour in the olive oil until the mixture is smooth and creamy.  Transfer to a bowl and stir in Parmesan.  If using store-bought pesto, simply stir in the citrus zest and juices.  If mixture is quite runny, add more Parmesan to thicken.

Toss pasta with pesto.

Meanwhile, place a grill pan over medium-high heat.  Brush both sides of the fish with olive oil and season with salt and pepper.  Grill 3-4 minutes on each side for a 1-inch-thick steak.

Transfer the pasta to a plate and top with tuna steak.

Serves 4.


Recipe adapted from Everyday Pasta by Giada De Laurentiis.

South Beach Shrimp Scampi

My husband and I have a difference of opinion when it comes to shrimp: I could eat it every day of my life; he doesn't hate it, but feels his life would still be complete in the absence of shrimp.  This has been a point of contention in our marriage, since I am not willing to give up one of the wonders of the culinary world simply because he's not a huge fan (after all, I do do the majority of the cooking around here!).  Anyway, last year I found a (gasp!) frozen shrimp scampi dinner for two that was pretty tasty!  Not only was it super easy, after a long day, to simply throw it in the microwave and toss a salad to go alongside, but my husband liked it too.  That frozen meal became a staple during Lent, and even beyond, when I needed a light dish and was craving my favorite little crustacean.  Fast forward to this year, when I was flipping through my South Beach Diet cookbook looking for tasty dishes that are friendly to my waistline, and I found a shrimp scampi recipe!  I can't believe I didn't see this before!  I glanced over the recipe, compared the SBD version to one I found on the internet (thanks, Rachael Ray), and ended up taking bits and pieces from both versions and tossing in a little bit o' Katie-Kate for good measure!  So, you won't find a "Recipe adapted from..." line at the end of this one, because it's really inspired by several different sources, so I'm gonna claim it as my own (besides, I did credit the two main sources in this little into)...  Anyway, my husband gobbled up a huge plate of this the other night and declared that I should incorporate this meal into the monthly rotation.  Coming from the man that has a take-it-or-leave-it attitude toward shrimp, I'm calling a mighty success with this one...and you better believe I'm taking him up on the suggestion to make this again (and again and again and...)!

1 1/2 pounds shrimp, peeled and deveined (I used a 20 ounce bag of raw frozen shrimp with the tail on)

4 tablespoons (1/2 a stick) butter (Smart Balance, for you fellow SBD folks)

4 cloves garlic, minced

3 shallots, diced

1/3 cup sun-dried tomatos packed in olive oil, with the oil, julienned

1/4 cup lemon juice

1/4 cup white wine

2 tablespoons dried parsley

1/2 - 1 teaspoon crushed red pepper flakes

1 pound whole wheat angel hair pasta

Get your pasta water going!  Once it starts to boil, start your sauce!  

If using frozen shrimp, thaw them in the 'fridge.  Whether fresh or previously frozen, rinse shrimp in cold water and pat dry with a paper towel.  Set aside.

Heat butter in a large skillet over medium heat until it melts.  Add the garlic and shallots and saute until fragrant, 2-3 minutes.  Go ahead and throw your pasta in the water at this point.

Reduce the heat under the skillet with butter and garlic to medium low.  Add the shrimp and tomatoes (with their oil) and toss to coat the shrimp with butter and oil.  Add the lemon juice and wine and allow to cook down for a few minutes.  Add the parsley and red pepper flakes, stirring to combine well.  Bring the heat back up to medium, and cook just until shrimp are pink.  Do not over cook, as the shrimp will become tough.

Serve shrimp over a bed of pasta.  Be sure to spoon some of that tasty garlic-butter-wine sauce over it, too!  Goes great with a crisp Caesar salad and a glass of pinot grigio!

Serves 4.

Cod with Artichokes and Basil

I'm killing two birds with one stone this week:  eating light (we loosely follow the South Beach Diet) and maintaining meatless Fridays during Lent (we're Catholic).  My husband and I have a little routine:  The commissary on the base where we live is closed Monday for restocking.  So I do my weekly grocery run on Tuesdays.  Every Monday night, I ask my husband for anything he might need for his lunches (he brown bags it every day) and any input he might have for dinners.  Additionally, we have a running list on a magnetic pad kept on the 'fridge.  Inevitably, my husband will tell me a few things he needs for his lunches, and sometimes he'll mention a dinner dish he's craving.  But more often than not, he leaves the meal planning to me and sometime during the week he'll jokingly complain that I never make his favorites.  I sarcastically sweetly remind him that I always ask his input, so if he's not willing to play ball, he has no one to blame but himself.  Well, shortly after Christmas, I needed to run some errands and he asked if there were any chores I needed him to take care of.  A lightbulb went off in my head and I retreated to the cookbook cabinet.  Minutes later, I emerged with a bundle of books which I hefted onto the couch next to my husband along with some Post-It tabs and said, "Here.  Go through these and pick a few things.  I can't promise I'll make them all next week, but I'll work them into the plan."  This dish, along with a few minor additions I listed below, is one of the recipes he picked!

1 1/2 pounds cod fillet (pollock, haddock, snapper, or turbot will also work well)

1 tablespoon plus 1 1/2 teaspoons olive oil

1 tablespoon dried basil (I actually think fresh would be better, after making the meal with dried)

10 ounces marinated artichoke hearts, plus 1 tablespoon liquid from the jar

1/4 cup sun-dried tomatoes in oil, julienned (use this oil rather than olive oil, if you'd like)

salt and freshly ground black pepper

Heat oven to 450.

Place fish in an ovenproof baking dish, drizzle with oil, sprinkle with basil, and season with salt and pepper.  Arrange artichoke hearts and sun-dried tomatoes around and over fish and drizzle with artichoke liquid.

Bake until fish is opaque and just flakes with a fork, 12 to 14 minutes.

I served alongside roasted tri-color fingerling potatoes (with olive oil, tons of garlic, chopped fresh rosemary, and salt and pepper) and a huge Caesar salad.

Serves 4.

Recipe adapted from The South Beach Diet Quick and Easy Cookbook by Arthur Agatston, MD.

Roast Beef and Couscous Wraps

After a three-week hiatus to have a baby and move coast-to-coast (cuz, ya know, I wasn't that busy or anything), What's Cooking Wednesday is back!  I'm trying out some new recipes these days, in an effort to enjoy the new fresh ingredients I'm finding here on the West Coast and to lose my baby weight sooner rather than later...hope you enjoy!

1 cup chicken broth

2 tablespoons olive oil, divided

1/2 teaspoon herbs de Provence

3/4 cup couscous

1/2 cup orange marmalade

1/3 cup freshly grated parmesan cheese

1/4 cup thinly sliced green onions, white part only, green tops reserved and cut into inch-long strips

3 tablespoons minced parsley

2 tablespoons red wine vinegar

1 tablespoon balsamic vinegar

salt and freshly ground black pepper

1 pound thinly sliced deli roast beef

1 red bell pepper, cored, seeded, and cut lengthwise into 1/4-inch strips

artisan bread (I used Fold-It Rosemary & Olive Oil Flat Outs)

Combine the broth, 1 tablespoon olive oil, and the herbs de Provence in a small saucepan and bring to a boil over high heat.  Stir in couscous, take the pan off the heat, cover, and let sit for 5 minutes.  Fluff the couscous with a fork and stir in the remaining 2 tablespoons olive oil with the marmalade, parmesan, sliced green onion, parsley, vinegars, and salt and pepper to taste.  Set aside to cool.

Once the couscous has cooled, lay a few slices roast beef over your artisan bread.  Spoon about 1/4 cup couscous over the beef (a heaping spoon-ful or so).  Lay 2-3 strips each red pepper and green onion tops over the couscous.  Fold over the top of your artisan bread so that you have a second layer of beef over the couscous and veggies.

Obviously, I transformed this recipe from wraps into sandwiches.  If you'd like to follow the actual recipe, skip the bread part altogether.  Wrap the couscous and red pepper into a roast beed "roll" and tie with strips of the green onion tops every inch or two.  Wrap the rolls in plastic wrap and refrigerate so the couscous firms up.  Before serving, cut the rolls on the diagonal into 1-inch lengths.

Adapted from Celebrate the Rain, by The Junior League of Seattle.

Quick Tangine-Style Chicken with Couscous

This is a great 30-minute meal with tons of flavor and perfect for leftovers!!

Chicken:

2 tablespoons olive oil

4 cloves garlic, diced

1 1/2 - 1 3/4 pounds boneless, skinless chicken breasts, cut into large bite-sized pieces

1 large yellow onion, quartered and sliced

10 pitted prunes, coarsely chopped

1/4 cup golden raisins

2 cups chicken stock

1 tablespoon grill seasoning blend, or salt and pepper to taste

Spice Blend:

1 1/2 teaspoons cumin

1 1/2 teaspoons sweet paprika

1/2 teaspoon coriander

1/2 teaspoon turmeric

1/8 teaspoon cinnamon

Couscous:

2 cups chicken stock

2 cups couscous

2 tablespoons olive oil

2 scallions, finely chopped

Condiments:

Mango chutney

Chopped cilantro

Finely chopped scallions

For the chicken, heat a large nonstick skillet over medium-high heat.  Add olive oil and garlic. Scatter chicken around the pan in an even layer.  Cook chicken pieces 2 minutes on each side to brown, then add onions, prunes, raisins, stock, and grill seasoning (or salt and pepper).  Mix spices in a small dish and scatter over the pot.  Cover and reduce heat to moderate.  Cook 7 or 8 minutes, remove the lid and stir.

For the couscous, bring the stock to a boil.  Add couscous, olive oil, and scallions.  Remove from heat, cover, and let stand 5 minutes.  Fluff with a fork.

Uncover the chicken and cook another 2 or 3 minutes to thicken sauce slightly.  Adjust to seasoning to taste and serve chicken over a bed of couscous, using condiments of choice for garnish and additional flavor.

Serves 4.

Adapted from 30-minute Meals Get Togethers by Rachael Ray.