katiejeancooks

Real Food For Families

Nooo….

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"Sunshine is delicious, rain is refreshing, wind braces us up, snow is exhilarating; there is really no such thing as bad weather, only different kinds of good weather." John Ruskin

So…we're having a "different kind of good weather" here this week. Enough about that. Let's talk about food. This yummy meal comes from The Six O' Clock Scramble cookbook. I did use bacon, as called for in the recipe, but I think this would be great without it too. We also sprinkled on some parmesan cheese. I doubled the recipe and am looking forward to eating this comfort food all week. Comfort food…in mid April…it's just not right!

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COUSCOUS PAELLA WITH BACON (Serves 6)

~Bacon, about half of the package
~A few glugs of olive oil
~One red bell pepper, diced
~4 scallions, chopped
~2 cloves of garlic, minced
~1 teaspoon curry powder
~1/4 teaspoon dry mustard
~2 cups hot vegetable or chicken broth
~1 cup frozen peas
~1 cup uncooked couscous (we used Israeli pearl couscous)
~Parmesan cheese

1. Cook the bacon until crisp, drain on some paper towels and using scissors, cut it into small pieces. (We bake our bacon in the oven at 375 F for about 20 minutes)
2. Start heating up your broth if you are doing it on the stove. (I just used the microwave)
3.In a stock pot or Dutch oven with a tight fitting lid, heat the oil over medium heat. Add the peppers, scallions, garlic and spices and sautée for 5 to 10 minutes until the peppers are softened.
4. Add the heated broth and bring to a low boil.
5. Add the peas and couscous, cover with the lid and simmer for 8 to 10 minutes until the broth has been absorbed. This step may be different, depending on what kind of couscous you are using…follow your package directions.
6. Mix in the bacon and sprinkle on some Parmesan just before serving.

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Herb-Almond Topping for Salmon or Chicken

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Someone in our house got braces put on her teeth last week, so I should be doing a post about soup or smoothies today. It seems like that is all we have been eating around here lately. I was also feeling nostalgic for those toddler years as I lovingly cut up her tortellini into minuscule pieces…but that only lasted about 5 minutes…then I began to have flashbacks to a time when leaving the house meant packing a bag like I was going on a 3 week vacation and life was a never ending cycle of getting small, squirmy people cleaned and dressed and fed and changed. Ahhh…these days…how I love the 9 and 10 year old skill set…independently don boots and jackets. Not only feed themselves…but can even feed the dog! Not quite able to keep their bedrooms picked up, but at least I can shut their doors and contain the chaos. But, I digress…

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This recipe is one that I tore out of a Country Home magazine back in 2008…I’ve made it so many times, I don’t really even follow the recipe any more. We love it on salmon, but you could also use it with chicken or pork.

HERB ALMOND CRUST
~3 tablespoons chopped almonds
~2 tablespoons melted butter
~2 tablespoons bread crumbs
~1 tablespoon grated Parmesan cheese
~handful of snipped fresh basil and/or Italian parsley (or a smaller amount of dried herbs)
~1/2 teaspoon lemon zest
~1 clove garlic, minced
~1/8 teaspoon fresh ground black pepper

Combine all the ingredients and spoon on top of your fish or meat. Bake as directed. We usually bake salmon at 400 degrees for 20-30 minutes and boneless, skinless chicken breasts at 350 degrees for 40-50 minutes.

Now I’m off to make more soup!

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