MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Autumn Harvest Couscous
Categories: Vegetarian, Main dish
Yield: 8 Servings

6 md Leeks with 4 inches of
-greens left on
1 tb White vinegar
12 c Vegetable broth
4 tb Olive oil
8 lg Cilantro sprigs; washed,
6 -roots and stems bruised
9 Garlic cloves; peeled and
-lightly bruised
3 Cinnamon sticks; each 3 "
-long
2 ts Cumin
2 ts Curry powder
1/4 ts Saffron threads; crumbled
1 ts Coarse salt
6 md Carrots; peeled, halved]
-lengthwise, and cut into
-2" lengths
3 Russet potatoes; peeled and
-cut into quarters
1/2 lb Turnips, small, white;
-peeled and quartered
3 sm Yellow onions; peeled and
-halved
2 md Zucchinis;ends trimmed
3 lg Tomatoes, ripe; cored and
-quartered
1 cn Garbanzo beans (16 oz);
-rinsed and drained
1 c Pitted prunes; halved
1/2 c Golden raisins
3 tb Cilantro leaves; chopped
8 c Couscous; cooked

1. Trim roots off leeks. Cut a 2-inch "X"{ throught he white bulb
and a 3-inch "X" through the green ends.
Place leeks in a bowl and cover with water and 1 T vinegar.Soak for
30 minutes to remove any sand.Drain and rinse under running water.
Reserve.

2. While the leeks are soaking, prepare athe seasoned broth. Place
broth, olvie oil, cilantro sprigs, garlic, cinnamon sticks,
cumin,ciurry powder, saffron and salt in a very large, heavy pot.
Bring to a boil, reduce heat and simmer for 30 minutes.

3. Place reserved leeks, carrots, potatoes, turnips and onions into
the broth. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Using a potato peeler, peel zucchini lengthwise at intervals to
make 3 or 4 stripes in the skin. Cut zucchii into 1 1/2-inch lengths.

5. Add zucchini, tomatoes, garbanzos, prunes and raisins.Stir gently
so that vegetables don't break up.
Cook for 30 minutes.

6. Just before serving, gently heat vegetables and broth through.
Stir in 3 TBS of the chopped cilantro.
Spoon cooked couscous into shallow bowls and top with vegetables and
broth. Garnish with the remaining tablespoon of chopped cilantro.
Serve hot.

Per serving: 526 cal; 9 g fat; 0 chol

Parade Magazine, Oct. 24, 1993/MM by DEEANNE

MMMMM

-- Sean

... Who gossips to you will gossip to all of you.

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to All:

Title: Autumn Harvest Couscous

I think this recipe was a paste-o. Here's a recipe with a title that
matches the subject line.

---------- Recipe via Meal-Master (tm) v8.02

Title: Autumn Rarebit Soup
Categories: Soups, Vegetables, Cheese
Yield: 6 Servings

5 c Pumpkin or squash; cooked
2 1/2 c Chicken stock
1 1/2 c Light beer
2 tb Butter
1 lg Onion; chopped
3 cl Garlic; crushed
1 c Sharp Cheddar cheese;
- shredded
1/4 c Pumpkin seeds
Salt & pepper

Dotted throughout Canada are small inns that care passionately
about the food they serve. This velvety fall soup offers a warm
welcome to guests at the Orchid Trail Inn near Wiarton, Ontario.

In large heavy saucepan, bring pumpkin and stock to a boil; reduce
heat to medium, cover and simmer for 15 minutes or until tender. In
a blender or food processor, puree in batches.

In clean saucepan, combine pumpkin puree with beer; bring to boil
over medium heat, stirring often. Reduce heat and simmer for
5 minutes.

Meanwhile, in a small skillet, melt butter over medium low heat,
cook onion and garlic; stirring, until softened, about 5 minutes.
Add to pumpkin mixture; stir in cheese and simmer gently, partially
covered, for 20 minutes.

Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking
pan often, for 7 to 10 minutes or until golden brown and toasted.

Season soup with salt to taste. Garnish with pepper and pumpkin
seeds.

Recipe by Elizabeth Baird

Recipe FROM: Orchid Trail Inn, Wiarton, Ontario

Posted by: Anne MacLellan

-----


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was posting
those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

24 lg Shrimp
1 tb Olive oil
4 cl Garlic; minced
1 ts Dried tarragon; crushed
1/2 ts Dried thyme; crushed
1/4 ts Old Bay seasoning
5 2/3 oz Pkg. toasted pine nut
- flavored couscous mix
1 1/4 c Chicken broth
8 oz Jar oil-packed dried
- tomatoes; drained, chopped
2/3 c Sliced green onions
1/3 c Lemon juice
1/4 c Butter, melted
6 oz Pkg. fresh baby spinach
12 Pitted olives; halved
1 tb Snipped fresh parsley (opt)
Shredded Parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse
shrimp; pat dry. Place shrimp in a large self-sealing
plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay
seasoning. Seal bag and turn to coat shrimp evenly. Marinate
in refrigerator for 1 hour.

Prepare couscous according to package directions using the
1-1/4 cups broth in place of water. Stir tomatoes and onions
into couscous. Set aside. In a bowl combine lemon juice and
butter; set aside. In a large skillet cook and stir shrimp
with marinade over medium heat for 3 to 5 minutes or until
shrimp turn opaque. Pour half of the butter mixture over
shrimp. To serve, divide spinach among individual bowls.
Spoon couscous mixture on spinach. Arrange shrimp on
couscous; spoon remaining butter mixture over all. Sprinkle
with olives, parsley (if desired), and Parmesan.

Makes 4 to 6 servings

Better Homes & Gardens | April 2011

MM Format by Dave Drum - 15 April 2011

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Old bakers never die, they just quit making dough!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Sean Dennis wrote to Ben Collver:

Yeah, that was a keycombo fumble. I was really tired when I was posting those recipes. I've been running around today with doctors' appointments and
what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

I don't think i ever enjoyed running around to a bunch of doctor
appointments. Kudos for taking care of yourself. Here is another
couscous cake recipe.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Apricot Mango Cake
Categories: Cakes
Yield: 1 Cake

MMMMM-----------------------COUSCOUS CRUST----------------------------
1 1/4 c Couscous
1 1/2 c Turbinado sugar
2 1/2 c Reserved mango water

MMMMM------------------------MANGO PUREE-----------------------------
1/3 lb Dried mangoes
1/4 c Unsulfured dried apricots
3 c Water
20 oz Extra firm tofu (2 bricks)
1/4 c All-fruit apricot preserves
Pecans; toasted, chopped

You need a springform pan.

This is an adaptation of the chocolate couscous cake recipe in
Friendly Foods. It's designed to take advantage of the lovely dried
mangos at our co-op, and so it's kind of expensive, but very tasty.
It would be fine with just apricots too, of course.

Couscous Crust:

Simmer all of this together until it becomes the consistency of thick
oatmeal, then add 1/2 ts vanilla extract. Let cool and spread in the
springform pan. Let set while you make the rest of the stuff.

Mango Puree:

Simmer dried fruit in about 3 cups of water. Press all of the water
out of the softened dried fruit. Reserve about 1/3rd of the fruit for
topping. Puree in a food processor Mori-Nu low fat extra firm tofu
and the rest of the fruit. Drop in spoonfuls onto the 'crust', and
spread very gently to form a smooth layer.

Puree the reserved fruit and about 1/4 c all-fruit apricot preserves,
adding enough liquid (mango water) to make a thick glaze. Spread on
top of the tofu layer. Sprinkle with chopped, toasted pecans. Let set
for at least 2 hours and slice carefully.

Now, when I made this, it had 1/2 cup toasted pecans, ground to a
coarse meal, spread between the layers and sprinkled on top. Mea
maxima culpa. You can leave them off and it will be just fine.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Ben Collver wrote to Sean Dennis <=-

I don't think i ever enjoyed running around to a bunch of doctor appointments. Kudos for taking care of yourself. Here is another couscous cake recipe.

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Title: Apricot Mango Cake

I don't recall ever having a cake with a couscous crust but it makes sense. Sounds like it'd be a very fine crust.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous with Chicken and Artichokes
Categories: Poultry
Yield: 4 Servings

1 c Plain yogurt
1 Tomato; seeded and chopped
2 tb Chives; chopped and divided
Salt and pepper
1 Jar (170-ml) artichokes
-(marinated); quartered,
-drained
2 tb Vegetable oil; divided
1 md Onion; chopped
2 Cloves garlic; chopped
1 md Red bell pepper;
-chopped
1 1/2 c Chicken stock
1 1/2 c Couscous
1/3 c Currants
2 tb Sun-dried tomatoes;
-oil-packed; drained and
-chopped
2 tb Pine nuts
1 Whole chicken breast without
-skin; cut into strips

From: howard.mann@deepcove.com

Date: Mon, 25 Mar 96 22:43:16

Recipe By: Vancouver Sun In small bowl, combine yoghurt, tomato a 1
tablespoon chives. Add salt and peper to taste and set aside. Cut
artichoke pieces in half,set aside.

In large saucepan, heat 1 tablespoon (15 ml) oil. Add onion and
garlic; saute for 3 minutes. Add red pepper, saute for 2 minutes. Add
chicken stock; cover and bring to a boil. Stir in couscous, currants,
sun-dried tomatoes and artichokes. Cover and remove from heat. Let
stand 5 minutes.

Meanwhile, toast pinenuts in large frying pan for 2 to 3 minutes or
until lightly browned. Remove and set aside.

In same frying pan, heat remaining 1 tablespoon (15 ml) over medium
high heat. Add chicken and saute for 3 minutes or until no longer
pink inside. Stir chicken, pine nuts and salt and pepper to taste
into couscous mixture. Remove to platter and garnish with remaining
chives. Serve with yoghurt mixture.

MC-RECIPE@MASTERCOOK.COM

MASTERCOOK RECIPES LIST SERVER

From the MasterCook recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... Give a fish a man and he'll eat for weeks!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi again, Sean :-)

Sean Dennis wrote to Ben Collver:

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

Title: Couscous with Chicken and Artichokes

Wow that's a lot of time at the VA. Was the laptop offline? Or do you
have connectivity while you wait? Back when i was house sitting, my
laptop worked surprisingly well tethered to the phone acting as a WIFI
hotspot.

Here's an artichoke & chicken recipe. No couscous in this one.

* Exported from MasterCook *


MMMMM-----Meal-Master - formatted by MMCONV 2.00

Title: Chicken Breasts & Artichokes With Fettuccini
Categories: Chicken, Pasta
Servings: 4

4 Chicken breast halves;
- skinless, boneless
Salt & pepper
6 tb Butter
1 c Chicken broth
2 tb Sherry wine vinegar or
- red wine vinegar;
- up to 3 tb
1 Can Maria artichoke hearts;
- drained & rinsed
1/2 c Heavy cream
1 lb Fettuccine
1 Egg yolk
1 tb Water
1 tb Fresh parsley; chopped

Rinse and dry chicken breasts, salt, and pepper. Melt 1 tb butter in non-aluminum skillet over low heat. Add chicken and sprinkle with
1 tb vinegar. Cover and cook over low heat until cooked, 3 minutes
each side. Remove and keep warm covered with foil.

Add 1 tb butter to skillet, add artichoke hearts and saute until
warmed. Remove and set aside.

Deglaze pan by stirring 1 tb vinegar into skillet. Add chicken broth
and simmer, stirring until broth is reduced by half. Add cream,
stirring, and reduce liquid again by 1/3rd. Boil and drain fettuccine
and reserve.

In saucepan, toss with remaining 4 tb butter. Season to taste. Beat
egg yolk in small bowl with 1 tb cold water until foamy, whisk into
hot sauce. Remove skillet from heat, whisking constantly. Sauce must
not boil after egg is added. Can add more vinegar to taste. Season as
desired. Stir in parsley.

Arrange chicken and artichokes on bed of fettuccine. Serve with green
salad.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)