Couscous Salad with Garbanzos and Vegetables

This salad was delicious and surprisingly filling. I expected Tim to still be starving after we ate, but he said he was full.  If Tim is full then that is a good indicator that this is a hearty meal.  The recipe says to use whatever vegetables are in season.  The original suggestion was cucumbers and tomatoes but since the tomatoes we have in the store right now are a far cry from real tomatoes I decided to go with red and green peppers.  Those worked really well and I will continue to go that route until we get some good summer tomatoes in the markets.  I felt like we were eating a light, fresh meal that reminded me Spring is on it's way despite the cold temperatures.  It was nice to have a little taste of warmer weather in our kitchen, if only for one night.
One suggestion I will make when buying ingredients for this recipe is to go to Whole Foods or another store that sells grains in bulk to buy the couscous.  It is way, way cheaper that way.

Couscous Salad with Garbanzos and Vegetables
**Recipe from the Chicago Tribune Good Eating Section

10 Oz couscous
2 Cups boiling water
1 teaspoon olive oil

Vinaigrette:
2 Tablespoons red wine vinegar
1 teaspoon dijon mustard
1 teaspoon coarse salt
1/2 teaspoon pepper
5 Tablespoons extra-virgin olive oil
2 Cups cherry tomatoes, halved
1 Cup diced cucumber
1/2 Cup garbanzo beans, rinsed, drained
1/2 Cup crumbled feta cheese
1/4 Cup sliced green onions
1/4 Cup chopped nuts, optional

Combine couscous, boiling water, and 1 teaspoon olive oil in large bowl.  Stir with a fork and cover for five minutes.  Fluff with fork and allow to cool.
Meanwhile, for vinaigrette, combine vinegar, mustard, salt and pepper in small bowl.  Stir with fork until salt is dissolved and mustard is incorporated.  Add the olive oil and whisk until combined.  Remix before adding to salad.
Add tomatoes, cucumber, garbanzos, feta, onions, and nuts (if using) to the couscous.  Toss.  Add dressing and toss again.
Serve with hearty bread and butter.

Mesquite Grilled Steak Fajitas

 I am not a huge red meat fan, but since this meal was for Tim, I went with steak fajitas.  This recipe uses skirt steak which is always a good start.  The marinade is delicious, and I plan to use it a lot in the future, especially once grilling season is here!  Just be sure to plan ahead as you are supposed to let the meat marinate for 6-8 hours. You can just mix it all up in the morning and by the time dinner time rolls around you will be ready to go.
Mesquite Grilled Steak Fajitas
**recipe from Chevy's Fresh Mex Cookbook

2 pounds skirt steak

Agua Negra Marinade
1 Cup soy sauce
2 Cups pineapple juice
2 tablespoons ground cumin
1 1/2 teaspoons minced garlic
1/4 cup fresh squeezed lime juice

Combine all marinade ingredients with a whisk in a mixing bowl.  Store in an airtight container in the refrigerator for up to 2 days.
Place the meat in a resealable container.  Pour marinade over the meat, and make sure the meat is evenly coated.  Marinate in the refrigerator for 6-8 hours.
Preheat grill.  Place the beef on the grill and leave undisturbed until grill marks form, then rotate meat 90 degrees to create a second set of marks.  After 2 to 3 minutes turn the beef to cook the other side.  Transfer to a work surface and slice. 
Serve with warm tortillas and normal fajita accompaniments.  We had red rice, salsa, beans, and tomalito

Sweet Corn Tomalito

If you have ever been to Chevy's you know this is the best part of the meal.  It is the little clump of corn pudding served atop a corn husk.  It is so sweet and so good.  I always save it til the end and then savor every bite of it.  Now that I know how easy this stuff is to make, I will probably be making it a lot more often.  I also am thinking of working this into our Thanksgiving menu. 

Sweet Corn Tomalito
*Recipe from Chevy's Fresh Mex Cookbook

6 cups fresh corn kernels (can also use frozen-just thaw and drain)
3/4 Cup milk
1/4 Cup butter
1/2 Cup prepared masa for tamales (or use dried masa harina and follow liquid ratio on package)
2/3 Cup sugar
3/4 Cup cornmeal
3/4 teaspoon baking powder
3/4 teaspoon salt
1/4 Cup milk

Preheat oven to 250 degrees.  Blend 3 cups of corn and the milk in food processor until smooth.  Whip butter, masa, and sugar together in food processor for about 2 minutes.  Add all ingredients, including pureed corn and the remaining corn kernels, and mix well.  Pour mixture into a 9x13 pan and cover tightly with aluminum foil.  Set the 9x13 in a large roasting pan filled with 3/4 inch of cold water.  Bake for 1 1/2-2 hours, or until an instant read thermometer inserted in the mixture reads 175 degrees and mixture is set.  Serve hot.

Big Flavor Black Beans

I liked these beans, but thought that they could use a little more flavor.  I turned the leftovers into soup by thinning with a little water. I added more salt and another tablespoon of Chipotle puree and let it cook until heated through.  This was much more flavorful, I really liked it!  I served it with a little sour cream.  When tomatoes are in season you could also top it with fresh pico de gallo. 

Big Flavor Black Beans
*recipe from Chevy's Fresh Mex Cookbook

2 Cups dried black beans
3 quarts water
3/4 Cup yellow onion, diced
1 tablespoon chopped garlic
1 tablespoon ground cumin
2 teaspoons chili powder
1 teaspoon chipotle puree (I will add extra but adjust to your liking)  **see note below**
1/3 Cup ketchup
1 teaspoon dried oregano
2 teaspoons salt
 **for chipotle puree use a can of chipotle peppers in adobo sauce and puree in food processor. 

In a large stock pot soak the beans in the water overnight.
When you are ready to cook, add the remaining ingredients, except the salt, to your stock pot and bring to a boil.  Stir, reduce heat, and simmer for 1 1/2 to 2 hours-until beans are cooked to desired done-ness.  They should still have a bit of a bite to them, but be mostly tender.  When the beans are cooked through, add salt and cook for another minute or so.  Serve warm or cover and refrigerate for up to 3 days.

Chevy's Red Rice

For Valentine's Day I made our whole dinner from the Chevy's cookbook.  Tim loves Chevy's so he was very happy with the meal. Their recipes are fun to make, and allow me to use ingredients that I don't always think to use and that is always fun for me.  The next several posts will be recipes from that meal.  I want to start with the red rice because that is always my favorite.  Every time I have made it I have not been able to stop eating it!  It is so flavorful, and has just enough spice-and you can adjust this level to fit your tastes as well.  It is easy to make, but tastes like you slaved over the stove all day.  Try this next time you are serving Mexican food.

















Red Rice
**Recipe from Chevy's Fresh Mex Cookbook
6 beefsteak or 8 plum tomatoes
1 Tablespoon chopped cilantro
2 Cups water
1 teaspoon chopped garlic
2 teaspoons chipotle puree  **see note at bottom**
2 teaspoons salt
1/3 Cup canola oil
2 Cups long grain white rice
1/2 Cup chopped yellow Onion

**For chipotle puree buy a can of chipotle peppers in adobo sauce and puree in food processor until smooth**

In a heavy skillet over medium-high heat char the tomatoes until the skin splits and they become aromatic.  Transfer to blender or food processor and puree.  Stir in cilantro and set aside.
In a large saucepan combine water, pureed tomatoes, garlic, chipotle puree, and salt.  Bring to a boil.  Heat the oil in another large saucepan or dutch oven over high heat until just before oil begins to smoke.  Add rice and stir to coat.  Saute until most of the grains are bright white or slightly brown 7-10 minutes.  Add the tomato mixture to the rice and simmer for 15 minutes.  Remove from heat, cover, and let stand 10-20 minutes until rice is cooked.  Fluff with fork and serve warm.

Nutella Brownie Bites

These only have three ingredients.  I was skeptical too, but I had a large quantity of Nutella that I figured was better baked and shared rather than me eating it by the spoonful day by day.  These actually tasted better than I expected them to.  They had a subtle Nutella flavor, and a moist consistency.  They were not show stoppers, but were nothing short of yummy.  A satisfactory way to indulge your sweet tooth a little bit.  Dessert of the home-made variety definitely doesn't come any easier than this.  I topped mine with leftover caramel which added a little more flavor and made them more moist.  The original recipe tops the brownies with crushed hazelnuts, so do whichever you please.

Nutella Brownie Bites
Adapted from Savory Sweet Life
Makes 12 brownie bites

1/2 Cup Nutella
1 Large Egg
5 Tablespoons flour
topping of your choice-crushed hazelnuts, or caramel sauce works well

Preheat oven to 350 degrees

Grease a  mini muffin pan

Mix Nutella and egg until smooth.  Add flour and stir until blended.  Spoon into muffin pan.  If you are using nuts as the topping, add them now.

Bake in preheated oven for 12 minutes.  If using caramel, use your finger to make a small indent in the top of each brownie.  Spoon a small amount of caramel in the indent.  Allow to cool slightly and serve.  Store leftovers in an airtight container at room temperature.

Pearl Couscous with Shrimp

I have been trying really hard to add more protein to my diet.  I am normally perfectly  happy to eat all sorts of fruits, vegetables, and lots of carbs, but meat doesn't usually cross my mind.  It's not that I don't like meat, it's just that it is not the first thing that I think of when planning our meals for the week.  Now that I am in my third trimester of pregnancy it has come to my attention that I am supposed to seriously increase my protein intake.  I was probably eating less than enough to begin with, so I am really trying to be intentional about eating the protein- filled foods that I know I need.  This week is the first in my new protein rich life.  On our menu this week are 2 meals that include meat/fish.  This is already a big improvement so I am starting off strong!
We had this couscous for dinner tonight alongside a burnt carrot salad with garlic chips and goat cheese. I love couscous but hadn't made it in a long time, so I really enjoyed this.  The nuttiness of the couscous adds a nice solidity to the dish, as the rest of the flavors are pretty subtle.  The shrimp and zucchini add a nice texture.  This was a nice healthy meal that leaves you feeling satisfied but not weighed down after a couple weeks of excessive holiday eating.  The couscous came together easily, but looks beautiful and tastes great.  Use Israeli, or pearl couscous.  It has a chewier texture than traditional couscous.

Pearl Couscous with Shrimp
*Recipe from The Chicago Tribune

8 oz Israeli (Pearl) Couscous
1 Tablespoon olive oil
1/2 red onion, chopped
1 yellow squash, or zucchini, diced
1/2 pound raw, peeled, deveined shrimp, cut into 1 inch pieces
1/2 Cup shredded fresh parmesan
2-3 Tablespoons fresh cilantro or chives
1/4 teaspoon salt


Cook couscous as directed on package.  Meanwhile, heat oil in a non-stick skillet.  Add onion and cook until golden-about 5 minutes.  Add squash and cook, stirring, about 3 minutes.  Add shrimp and cook until shrimp turns pink-about 2 minutes.

Place couscous in a serving bowl.  Stir in shrimp mixture.  Stir in cheese and cilantro.  Season with salt.