Chicken-Grape Bowls

 Nice lunch or snack.

Serves 4

I. Dressing:

1/2 cup (120 ml) each: (dairy-free) organic yogurt and rice vinegar

2 tsp. (10 ml) minced rosemary

1/4 tsp. (60 ml) red pepper flakes

1. Mix all the ingredients until smooth.

II. Salad:

4 cups (380 g) cooked farro or couscous (are not gluten free), OR brown rice (is gluten-free)

organic grilled chicken or rotisserie chicken, cut into strips

organic grapes cut in half

organic thinly sliced: radishes and celery

organic walnut halves

chopped organic chives

optional edamame beans

1. Divide the farro/couscous/brown rice among the four bowls.

2. Arrange the remaining ingredients on top.

3. Drizzle dressing over the salads.

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Chickpea "Meatballs"

Chickpeas (also called garbaño beans) are packed with nutrients, proteins, and fiber. It is one of the earliest cultivated legumes, and 9500-year-old remains have been found in the Middle East. They are important in Mediterranean, Middle Eastern, and Indian cuisines. 

Makes 12-16 meatballs

Preheat the oven to 400F (200C)

gluten-free: Maybe use tarmai in meatballs and liquid aminos in the sauce or vice versa.

A. "meatballs":

1 pound (455 g) organic chickpeas, drained and rinsed

1 1/2 cups (200 g) dry couscous or gluten-free quinoa

1/2 organic red onion

3 organic garlic cloves

1-2 tsp. (2-4 g) each: paprika and parsley

1 Tbs. (15 ml) soy sauce or gluten-dairy free: liquid aminos or tamari

black pepper

1. Add the couscous/quinao in a bowl, cover with hot water. 

 (a) Place a towel and plate over the bowl.

2. Let it set for 5-10 minutes until soft and fluffy.

3. Place the chickpeas, onion, garlic, herbs, liquid sauce in a food processor. Pulse until it becomes mushy.

4. Roll the mixture into 12-16 balls with your hands.

5. Bake for 15 minutes, turn them over, and back another 15 minutes, until lightly browned and crispy.

B. sauce:

4 Tbs. (60 ml) hot sauce or less to taste

2 Tbs. (30 ml) soy sauce or gluten-dairy free: liquid aminos or tamari

2 Tbs. (30 g) organic brown sugar

1 Tbs. (15 g) cornstarch

2 Tbs. (30 ml) water

1. Heat the ingredients in a frying pan over medium heat, simmer 5 minutes.

C. Add the meatballs to the frying pan, coat each one, warm a few minutes.

D. Serve garnished with cut chives.

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Couscous with Dried Fruits

We have other recipes with couscous. It can be a salad, the main meal, or with chicken.

Couscous is eaten almost daily by Maghrebi cuisines of Algeria, Tunisia, Mauritania, Morocco, and Libya, plus in Israel, Egypt, Palestine, North Mediterranean, and West Africa. We enjoy the North African dish in Metz, France for many years, while living across the boarder in Germany.

(Arabic) كسكس بالفواكه المجففة

/ksiks bialfawakih almujafaf/   

Serves 4

2 Tbs. (30 ml) olive oil

diced organic onion

1 cup (130 g) couscous (not gluten-free)

2 cups (260 ml) organic broth or water

1/2 cup (60 g) organic dried fruit (example apricots, figs, mango, etc.), soaked overnight

1/2 cup (60 g) slivered organic almonds

dried mint and thyme

وا حد /haa’id/ ١  Heart the oil on medium-high heat.

إثنان /ithnaan/ ٢  Sauté the onions.

ثلاثة /thalaatha/ ٣ Stir in the couscous and cook for 2-3 minutes.

أربعة /abri’a/ ٤ Add the water or both, cover, cook 8-10 minutes, until liquid is mostly absorbed.

خمسة /khamsa/ ٥ Remove and let stand a few minutes.

ستّة /sitta/ ٦ Fluff with a folk.

سبعة /sab’a/ ٧ Fold in the fruit(s), nuts, mint, and thyme.

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Squash with Couscous

 Serve as a main meal or side-dish.

  

Serves 2-3

Preheat the oven to 400F (200C)

A. Squash:

1 Tbs. (15 ml) olive oil

1/2 tsp. (2,5 g) each: ground cinnamon and black pepper

1-2 medium organic squashes, cut in half lengthwise

1. Line a rimmed baking sheet with parchment paper.

2. In a bowl, stir together the oil, cinnamon, and black pepper.

3. Slice a bit off the bottom so it will stand upright.

4. Rub the halves with oil mixture and place them cut down on the baking sheet.

5. Bake for 25 minutes or until the squashes are tender with a folk.

B. Couscous:

1/2 cup (90 g) couscous

1 Tsp. (dairy-free) organic butter

1/2 cup (75 g) chopped organic onion

1 medium organic apple, diced

1/3 cup (40 g) organic dried: apricots or cranberries 

1/3 cup (40 g) organic toasted chopped nuts

fresh sage leaves, thinly sliced

handful of organic raisins. 

1/2 cup (75 g) crumbed (dairy-free) feta cheese

1. Make the couscous according to package directions. Drain well.

2. Heat a skillet over medium-high heat and add the butter.

3. Once it melted, add the onion and sauté for 2-3 minutes, stir.

4. Add the apple and sauté for 2-3 minutes.

5. Add the couscous, nuts, and dried fruit(s), and raisins, stir.

6. Add the sage and feta cheese, stir.

C. Assemble:

1. Spoon the couscous into the squash halves.

2. Sprinkle with extra feta and sage.

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Israeli Couscous Soup with Curry, Chicken and Spinach

This is a way to use leftovers. If you reheat it, add more chicken broth. Israel couscous is also called pearl couscous, similar to regular couscous but with a chewy texture and savory flavor.

Serves 4-6

Preheat the oven to 375F (190C)

                                                                                 
                                                                                                     Israel couscous

1 cup (185 g) Israeli couscous (is not gluten-free)

2 skinless, boneless organic chicken breast, cut in half

3 Tbs. (45 ml) olive oil

1 chopped organic onion

2-3 minced cloves of garlic

1/2 tsp. (2,25 g) curry powder

pinch or two ground turmeric

6 cups (1,5 L) organic chicken broth

2 cups (60 g) organic spinach leaves

(Hebrew numbers)

א‎ 1. Bring 1 1/4 cup (310 ml) water to a boil.

ב‎ 2. Add the couscous, stir once, and cover.

ג‎ 3. Reduce the heat to low and cook until all the water is absorbed, 8-10 minutes. Set aside.

ד‎ 4. Place the chicken breasts on a baking sheet, brush with 1 Tbs. (15 ml) of olive oil.

ה‎ 5. Bake until it is cooked completely, no pink color when cut into it, 18-20 minutes.

ו‎ 6. After the chicken cools, shred and set aside.

ז‎ 7. Use a large pot, warm the remaining 2 Tbs. (30 ml) oil over medium-high heat.

ח . Add the onions and the garlic. Sauté about 5 minutes.

ט‎ 9. Add the curry powder and turmeric, stir, and cook for 2 minutes.

יא‎‎ 11. Add the broth and bring to a boil.

יב‎ 12. Reduce the heart to low, add the couscous and chicken, simmer, stir, until the couscous is al dente, about 10 minutes.

יג‎‎ 13. Stir in the spinach and cook about 45 seconds, until it wilts.

-modified Soup of the Day

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Chicken Marinated in Yogurt

A healthy choice for dinner! Serve as a chicken dish or make into kababs.

Serves 4

1/2 cup (100 g) organic yogurt (or dairy-free yogurt)

2 chopped cloves of garlic

1 inch (2,5 cm) grated ginger

1/2 tsp. (2,5 g) each: curry powder and ground cloves or more to taste

1 Tbs. (15 ml) organic lemon zest

3 Tbs. (45 ml) organic lemon juice

1 pound (455 g) boneless, skinless, organic chicken breasts

2 organic sliced red bell peppers

1 Tsp. (15 ml) olive oil

1/4 cup (50 g) chopped mint

cooked couscous

feta cheese

1. In a bowl, combine the yogurt, garlic, ginger, curry powder, ground cloves, lemon zest, and 2 Tbs. (30 ml) lemon juice.

2. Add the chicken. Set aside for 15 minutes.

3. Sauté the bell peppers.

4. Add the marinated chicken. Cook until the middle is not pink.

5. Place on a planet or kababs, sprinkle with mint.

6. Serve a side dish of couscous with crumbled feta cheese.

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Chicken with Mint and Cumin

Odd combination of herbs, but added to chicken, and voilà, a wonderful dinner.

Serves 4

Marinate for 1 hour.

Preheat the oven to 400F (200 C) (gas 6)

A. In a food processor, blend:

¼ onion

1 cup (200 g) mint

½ cup (100 g) parsley

2 cups (400 g) organic tomato paste

1 Tbs. (15 ml) olive oil

2 tsp. (10 g) cumin and paprika

½ tsp. (5 g) red pepper flakes

B. 4 organic chicken thighs

1. Rub the thighs with half of the herb mixture.

2. Marinate for an hour.

3. Remove and place in an oven pan. Cover and bake for 40 minutes.

C. Couscous

1. Mix 1 cup (200 g) of cooked couscous with 1 bag of organic spinach

2. Mix the other half of the herb mixture into the cooked couscous.

D. Serve

couscous on the side or place the chicken thighs on top.

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Apricot-Herb Chicken

As kids, we would pick local apricots and sell them to a cannery every summer. Now the orchards are gone, replaced with housing subdivisions in the town we grow up in, Los Altos, CA. So when I see them in the store, I have to buy them.-Mike

Serves 4

cooked rice or quinoa (both gluten free) or couscous (not gluten free)

1/2 cup (120 ml) white wine

4-5 organic apricots, cut into fourths

4 free-range or organic skinless, boneless chicken thighs

1 Tbs. (15 ml) olive oil

herbs that go well with chicken: thyme, rosemary, parsley, tarragon, sage, garlic, marjoram, oregano, and/or coriander

basil leaves thinly sliced

1/4 cup (60 ml.) chicken broth

optional: olives

A. Cook the rice, couscous, or quinoa

B. Meanwhile

1. Combine the broth and wine in a bowl. Add the apricots.

2. Heat the oil in a skillet.

3. Add the chicken. Cook about 10 minutes.

4. Add the liquid, apricots, and any herbs except the basil leavers

5. Cook a while. Turn the chicken thighs over, and continue cooking until they are done and not pink in the middle.

6. Serve

• rice, couscous, or quinoa on a platter. 
• Lay the thighs along the top of the rice. 
• Arrange the apricots along the sides. 
• Spoon the liquid from the skillet over the top. 
• Sprinkle basil leaves over the chicken.
• (Add the olives.)

-modified "Cooking Light"

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Two Moroccan Chickens Dishes

Moroccan cuisine* is a mixture of Berber (indignant people of North African) and Mediterranean influences. 
For appetizers, try: http://veggiefernandezs.blogspot.com/2016/05/north-african-platter.html

(Arbaic) اثنين من الدجاج المغربية

Deux Poulets à la Marocaine (French)

I 
Bell Peppers and Chicken
الفلفل والدجاج
Les Poivrons et le Poulet
Serves 4

A. 3 red organic bell peppers

1 cup (240 ml) of organic chicken stock

1. Cook under a broiler until the skins are blackened.

2. Place in a bowl, cover to cool.

3. Wipe the charred skins away with paper towels.

4. Blend the peppers in a processor with the chicken stock. 

B. Sauté

2 Tbs. (30 ml) olive oil

4 boneless and skinless organic or free range chicken thighs

3-4 chopped cloves of garlic

1 bay leaf

two pinches of ground cinnamon

1 inch (2,55 cm) ginger root, peeled and grated

1 chopped onion

2 tsp. (10 ml) paprika

1 tsp. (5 ml) cumin

some white wine vinegar
-add more spices to taste-

1. Brown the chickens in a medium-high skillet with the oil, about 5 minutes on both sides.

2. Put the chicken on a plate.

3. Add to the skillet and cook: garlic, bay leaf, cinnamon, finer, onions, paprika, and cumin, stir a few times.

4. Add a little vinegar.

C. Combine:

1. Add the purée peppers to the pan with 

2. 1/2 cup (120 ml) water and 

3. the chicken, cover each piece with the sauce

4. Simmer until the chicken is cooked.

5. Turn off the heat and cover.

D. Serve with:

steamed couscous or rice (gluten free)
salad

harissa (a chile pepper paste)

-modified "Rachel Ray"

                              II

Chicken with Vegetables

الدجاج مع الخضار

Poulet aux Légumes

Serves 4

Can be made a day ahead. Cool a little, and

refrigerate separately A and B below.

Preheat the over to 400℉ (205℃)

3 Tbs. (45 ml) olive oil

2 cups (420 ml) chopped onions

3 minced cloves of garlic

1 Tbs. (15 ml) paprika 

1 tsp. (5 ml) each: marjoram, black pepper, coriander, turmeric, ground fennel seeds (optional)

1/2 tsp. (2,5 ml) each: cumin and ground ginger

1 cup (240 ml) drained canned organic diced tomatoes

1/2 cup (120 ml) water

2 Tbs. (30 ml) or more organic lemon juice

4 boneless and skinless organic or free range chicken thighs

1 eggplant, cut into cubes

1 butternut squash, cut into cubes

1 cup each: sliced carrots and artichoke heats

1/2 cup (120 ml) toasted almonds

A. Chicken: cooking time 35 minutes

1. Heat 2 Tbs. (30 ml) oil in a wide pot over medium heat.

2. Add onions, artichokes, carrots, butternut squash, and garlic. Cover and cook about 10 minutes.

3. Add the spices (except marjoram), stir about a minute.

4. Add tomatoes, 1 cup (240 ml) water and lemon juice. Bring to a boil.

5. Put the chicken in single layer in the pot. Cover with the sauce. Bring to a boil.

6. Reduce the heat to medium-low, cover, and simmer about 15 minutes. (Start the eggplant below.)

7. Turn the chicken over, cover, and simmer 20 minutes, until the chicken is cooked.

B. Eggplant: cooking time 25 minutes

1. Brush a baking sheet with olive oil.

2. In a bowl, toss the eggplant cubes with the olive oil.

3. Spread the eggplant on a baking sheet which has been sprayed with olive oil.

4. Bake until soft and brown, about 25 minutes

C. Combine:

1. Stir eggplant and marjoram into the chicken.

2. Simmer uncovered about 10 minutes.

3. Flavor with more lemon juice to taste.

D. Serve:

1. in a bowl or platter

2. Sprinkle with almonds and cilantro or parsley, with steamed couscous and a salad.

optional toppings: 

• crumbled feta cheese (not diary free)
• plain organic yogurt (almond gluten free yogurt)

* See "Spices and Herbs" for a list of Moroccan spices and herbs you can add to the above dishes. http://veggiefernandezs.blogspot.com/p/spices.html

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Roasted Asparagus Salad

Roasting asparagus enhances its flavor. It can be served over quinoa, brown rice, or couscous, or eaten it as is.

Serves 8

Preheat oven 400℉ (205℃)

1 ½ cups (360 ml) water

¼ tsp. (1,2 ml) sea salt

1 cup (240 ml) quinoa or rice (gluten free), or couscous (non-gluten free)

about a pound (450 g) organic asparagus, trim off the bottom

2 Tbs. (30 ml) each: olive oil and organic lemon juice

½ cup (120 ml) feta cheese (or dairy-free mozzarella cheese)

¼ cup (60 ml) each basil leaves (sliced), chopped kalamata olives (or 2 Tbs./30ml of capers)

10 halved organic cherry tomatoes

A. Cook the quinoa, rice, or couscous.
1. If making quinoa, use ½ water and ½ vegetable broth.

B. asparagus 

1. Cut into 2-inch (5 cm) pieces.

2. Place on roasting pan and drizzle olive oil. Toss the pieces.

3. Sprinkle black pepper on top. 

4. Roast 10-15 minutes, stir once.

C. salad

1. Stir lemon juice and olive oil into the quinoa, rice, or couscous.

2. Add the roasted asparagus, cheese, bail, and olives or capes. Toss.

3. Scatter tomatoes on top.

4. Serve warm or chilled.

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Judy's Couscous

 18-10 servings

Use a stew pot or couscous pot





I usually halve the recipe, but use the same amount of spices.-Judy



A.

• 1/4 cup (60 ml) olive oil
• 1-2 pounds (450-900 g) organic or free range chicken thighs, leave whole or cut into pieces
• organic chicken stock
• optional: lamb

1. When meat is browned, add chicken stock to cover the meat.

2. Add: Adjust the spices to taste.

• 10 or more each of whole: peppercorns and cloves
• 1-2 tsp. (5-10 ml) each: harissa and cumin
• 1/8 tsp. (0,6 ml) powdered saffron
• optional: 4 chopped, ripe organic tomatoes
• 1 onions cut into chunks
• 2 large organic carrots, thickly sliced
• 1 Tbs. (15 ml) grated ginger
• 2 tsp. (10 ml) each: turmeric and coriander
• 1/2 tsp. (2,5 ml) cinnamon
• 4-5 dried apricots, cut up
• pinch of: allspice, nutmeg, and black pepper

3. Cover and cook 10 minutes.

4. Add:

• 2 cups (480 g) organic garbanzo beans
• peeled and cut into chunks 2 organic each: sweet potatoes, yams, pumpkin, butternut or squash (or a combination)
• peeled and cut into chunks 2 organic turnips

5. Cover and continue cooking 20 minutes.

B. In the couscous steamer (using the couscous pot*):

1. Put 2 cups (480 g) couscous grain that has been soaked in about 3 cup (720 ml) of water until water disappears. (There is gluten free couscous brands.)

2. Wrap the lid in a towel to collect the steam. Put on top of the vegetable saucepan.

3. Add to the saucepan:

• 1 pound (45 g) organic zucchini, cut in large chunk
• 1 pound (45 g) artichoke hearts, quartered (or use marinated ones)

4. Steam 10 minutes.

C. Serving:

1. Put couscous rice on a plate.               

2. Fluff with 

• 2 Tbs. (30 ml) olive oil or
• 4 Tbs. (60 ml) melted organic butter or 
• both!

3. Serve the rice with the bowl of vegetables
4. Garnish with: moistened dried apricots, fresh organic grapes, and organic lemon wedges.

5. Have extra tube of harissa for those who want it spicier. 

For other dishes using harissa:
http://veggiefernandezs.blogspot.com/2014/10/what-to-have-with-harissa.html
http://veggiefernandezs.blogspot.com/2014/12/harissa-with-carrots.html

Middle Eastern Vegetable Salad:
http://veggiefernandezs.blogspot.com/2014/12/middle-eastern-vegetable-salad.html

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Thai Tofu Curry with Chopped Lettuce

"Thai curries" is known as แก่ง kaeng (or gang), dates back to 1873 CE (2416 Thai Buddhist calendar).

ไทยแกงเต้าหู้กับผักกาดหอมสับ
/thịy kæng têāh̄ū̂ kạb p̄hạk kād h̄xm s̄ạb/

Serves 4

2 Tbs. (30 ml) oil

package of tofu 14-oz (420 g)

6 oz (170 g) shiitake or brown mushrooms, stemmed and thinly sliced

3 cloves garlic, grated or finely chopped

1-inch (2,55 cm) ginger root, peeled and grated or finely chopped

4 scallions, chopped into 1-inch (2,55 cm) pieces, whites and greens

2 Tbs. (30 ml) mild or hot red curry paste

2 roasted organic red peppers, sliced

1 cup (240 ml)"light" or unsweetened coconut milk

1 cup (240 g) frozen peas

1 1/2 cups (360 g) organic vegetable stock

1 Tbs. (15 ml) organic butter

1 organic lime, zested and juiced

1 1/2 cups (365 g) couscous

1 cup (240 g) shredded fresh basil leaves

2 cups (480 g) chopped mixed organic lettuce, 1/2 small head

1/2 cup (120 g) chopped organic peanuts, for garnish

Directions

• Heat of vegetable oil over high heat.
• Add tofu and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3 to 4 minutes more tossing constantly.
• Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through.

• In a saucepan bring vegetable stock, butter and the lime zest to a boil.
• Add couscous and stir. Turn off heat, cover pot and let stand.
• Add basil and the lime juice to the pot and fluff with a fork.

• Serve couscous topped with a layer of chopped lettuce then a few ladles of red curry tofu.
• Garnish with chopped peanuts.

ดีมาก

tính tù'

very good

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Stuffed Peppers with Couscous

Peperoni Ripieni di Couscous

Serving for 4

Pre-heat the oven to 400F (200C)

1 cup (250 ml) chicken broth

2 tsp. (10 ml) ground cumin

3/4 cup (160 ml) couscous

1 cup (250 ml) organic spinach leaves or mixed salad greens

1/4 cup (125 ml) each: olive oil, dried currants or raisins, and chopped olives

1/2 cup (125 ml) feta cheese (optional)

1 can of garbanzo beans

4 organic bell peppers (mix the colors for a nice presentation)

A. Couscous:

1. Place the couscous in a pan and almost cover the grains with cold water.

2. Let stand until water is absorbed.

B. Peppers:

1. Slice the tops off the peppers and remove the ribs and seeds.

2. Cover them with a paper towel and microwave for 2-3 minutes, depending on the size or boil them in hot water.

C. Chicken broth:

1. Bring the broth and cumin to a boil over medium-high heat.

2. Remove.

3. Add to the couscous when the water had been absorbed.

D. Stuffing:

1. To the couscous, add the beans, currants or raisins, spinach (mix greens), feta (optional), olives, and oil.

2. Stir the ingredients.

3. Stuff the peppers with the filling and drizzle the tops with olive oil and replace the tops.

4. Put the peppers in a square baking dish.

5. Fill the dish with 3/4-inch (2 cm) hot water.

6. Bake at 400F (200C) about 50-60 minutes.

7. IF the filling begins to brown too quickly, cover the pan with foil.

E. Serving:

1. Remove the peppers from the over.

2. Arrange on serving plates.

F. Optional:

1. Remove the tops and spoon a pesto sauce over the stuffing (example see "sauce" "Zucchini pesto")

-modified from "Giada"

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