Couscous
Did you know that couscous is not a grain, but a tiny Moroccan pasta made from semolina flour? Here is a basic couscous recipe and some delicious variations.
INGREDIENTS
1 1/4 Cup Water
1/4 Cup Dark Seedless Raisins, Dried Currants, Dried Cranberries or Dried Cherries (Optional)
1 Tablespoon Butter
3/4 Teaspoon Kosher Salt
1-Cup Couscous
In a 3-quart saucepan, combine water, raisins (if using), butter, and kosher salt. Heat to boil over a high heat. Stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with fork. Transfer to serving bowl. Makes about 3 cups or serves 4 as side dish.
Lime Couscous: Prepare as directed, but leave out raisins and add 1 tablespoon fresh lime juice, and 1/2 teaspoon freshly grated lime peel to water.
Moroccan Couscous: Prepare as directed, but add 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground turmeric, and 1/4 teaspoon ground cumin to water.
Dried Tomato & Green Onion Couscous: Prepare couscous ad directed, but leave out raisins. Add 1 sliced green onion and 5 chopped dried tomato halves to water.
Almond Couscous: Prepare couscous as directed but leave out raisins. Add a pinch of ground nutmeg and pinch of dried thyme to water. Stir 1/4 cup toasted slivered almonds into fluffed couscous.
© Victoria Hart Glavin
Lima Bean Salad
I love this salad. You can eat it alone or mixed in with leafy salad greens.
INGREDIENTS
1/2 Pound Lima Beans
1/2 Cup Chopped Red Onions
1 Chopped Medium Cucumber
1/2 Cup Chopped Red Bell Peppers
1/4 Cup Chopped Green & Black Pitted Olives
1 Tablespoon Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Soak and drain beans. Gently cook beans in 4 cups water until tender. Add more hot water if necessary. Drain. Toss beans in a medium-size bowl with onions, cucumbers, red bell pepper, olives, balsamic vinegar, olive oil, kosher salt, and pepper. Cover with plastic wrap and chill in fridge for at least 1 hour. Remove from fridge when ready to serve. Serve on salad greens if desired. Serves 4
© Victoria Hart Glavin
Dark Chocolate Dipped Orange Peel
Make these delicious treats for Mother’s Day or any day! Although time consuming, this recipe isn’t hard to make and is well worth the effort.
INGREDIENTS
6 Large Oranges
2 Cups Sugar
Cold Water
1 1/2 Cups Melted Dark Chocolate
Wash oranges. Using an orange peeler or knife, score orange into quarters. Remove orange peel, keeping peel intact. Save oranges for another use. Slice peel diagonally into thin strips. Place sliced peels in large-size saucepan or Dutch oven. Fill pan 3/4 full with cold water. Bring to a boil, and boil for 1 minute. Drain orange peels. Return to pan, and repeat procedure 4 more times. Doing this removes the bitterness from the peel. Have baking sheets lined with paper towels.
Bring 2 cups sugar and 1 cup water to a boil. Stir until sugar dissolves. Add drained orange peel to syrup. Cook orange peel in syrup for 10 minutes. Stir constantly. The peel will absorb most of the syrup. Drain off any remaining syrup. Using tongs, transfer candied orange peel to prepared baking sheets. Arrange in single layers. Allow a bit of space between each piece. Dry at room temperature for 5 hours.
In small-size saucepan or in microwave melt dark chocolate. Dip each pieces in melted chocolate. Place on parchment paper lined baking sheet to fully harden. Store in an airtight container at room temperature for up to 1 month.
Makes about 6 cups.
© Victoria Hart Glavin
Fuzzy Navel Smoothies
Wake up and start your day with my delicious Fuzzy Navel Smoothies. If you don’t have fresh peaches then by all means use frozen ones.
INGREDIENTS
6 Ounces Peach Yogurt
1 Cup Peach Slices
1 Cup Freshly Squeezed Orange Juice
Place yogurt, peaches, and orange juice into a blender or food processor. Process until smooth. Pour into two glasses and serve immediately. Serves 2.
© Victoria Hart Glavin
Classic Cheese Soufflé
This Classic Cheese Soufflé is made with sharp Cheddar cheese. To gain the most height, don’t over fold the cheese mixture before pouring it into the soufflé dish.
INGREDIENTS
2 Tablespoons Freshly Grated Parmesan Cheese
5 Tablespoons Butter
1/4 Cup Unbleached Flour
1 1/2 Cups Warmed Milk
2 Cups Shredded Sharp Cheddar Cheese
1/4 Teaspoon Kosher Salt
1/8 Teaspoon Ground Cayenne Pepper
5 Large Eggs (Separated)
1 Large Egg White
Preheat your oven to 325 degrees. Grease a 2-Quart soufflé dish. Sprinkle evenly with grated Parmesan cheese. To prepare cheese sauce: In a heavy 2-quart saucepan, melt butter over a low heat. Add flour and cook, stirring, for 1 minute. With wire whisk, gradually whisk in warm milk. Cook over medium heat, stirring constantly with wooden spoon, until sauce has thickened and boils. Reduce heat and simmer, stirring frequently, for 3 minutes. Stir in Cheddar cheese, kosher salt, and cayenne pepper. Cook, stirring, just until cheese has melted and sauce is smooth. Remove saucepan from heat.
In a bowl, with wire whisk, lightly beat egg yolks. Gradually whisk in 1/2 cup hot cheese sauce. Gradually whisk egg yolk mixture into cheese sauce in saucepan. Stir rapidly to prevent curdling. Pour cheese mixture back into bowl.
In large-size bowl, with mixer on high speed, beat 6 egg whites until stiff peaks form when beaters are lifted. With rubber spatula, gently fold 1/3 of beaten egg whites into cheese mixture. Fold in remaining egg whites just until blended.
Pour mixture into prepared soufflé dish. Bake for 55 to 60 minutes until soufflé has puffed and is golden brown and knife inserted 1 inch from edge comes out clean. Remove from oven and serve hot. Serves 4
Note: If you want to create a top-hat effect (center will rise higher than edge), with back of spoon, make 1-inch deep indentation all around top of soufflé about 1 inch from edge of dish.
© Victoria Hart Glavin
Fried Pickles With Parmesan
Talk about a guilty pleasure! Pretty naughty, but worth it! Finish off with Parmesan cheese and you’ve got a perfect treat.
INGREDIENTS
50 to 60 Bread & Butter Pickles or Sour Dill Pickles
1 Cup Unbleached Flour
1 Large Beaten Egg
1 Cup Fine, Dry Plain Breadcrumbs
Canola Oil
1/3 Cup Finely Grated Parmesan Cheese
Using paper towels, pat pickles dry. In a small-size bowl add flour. In another small-size bowl add beaten egg. In a third small-size bowl add breadcrumbs. In a 10 to 12 inch skillet heat 1/2 inch oil over a medium heat. Test by putting in a pinch of breadcrumbs and if they sizzle your pan is ready. Dredge pickles in flour and shake off excess. Next dredge in egg, and then breadcrumbs to coat completely. Fry in batches for 2 to 4 minutes turning with tongs. Remove from skillet and drain on paper towels. Sprinkle with Parmesan cheese and serve. Serves 4 to 6.
© Victoria Hart Glavin
Chocolate Soufflés
Soufflés really aren’t that hard to make. To make sure that your soufflés rise always use eggs at room temperature and make sure you don’t over-fold your mixture before baking.
INGREDIENTS
1 1/3 Cups Milk
1/8 Cup Butter
Seeds From 1 Vanilla Pod
1/3 Cups Unbleached Flour
2 1/2 Ounces Chopped Dark Chocolate (Good Quality)
4 Eggs
1/4 Cup Sugar
4 Teaspoons Rum
1/8 Teaspoon Kosher Salt
Preheat your oven to 375 degrees. Grease 4 ramekins with butter and add a small amount of sugar. Turn to coat the sides and bottom. Tap out any excess. In a small-size saucepan heat 1 cup milk with butter and vanilla seeds over a medium-low heat. In a small-size bowl mix remaining milk with flour until smooth. Stir into hot milk and simmer for 5 minutes. Stir continuously. Remove from heat and let cool slightly before mixing in chopped chocolate and 1 egg. Separate remaining 3 eggs. Beat egg whites with kosher salt to form peaks. Place in fridge and chill. Beat egg yolks with sugar and run until a thick, light mixture forms. Mix with cooled milk mixture. Tip beaten egg whites onto mixture and fold through (do not over-fold). Divide soufflé mixture equally between the four ramekins. Place in oven and bake for 10 to 20 minutes until puffy. Serve immediately. Serves 4
© Victoria Hart Glavin
Minted Fresh Peas And Beans
So sweet and tender these fresh spring peas are exquisite. Try and use fresh peas and beans if possible. Serve with sliced smoked chicken breast topped with tzatziki dressing.
INGREDIENTS
3 Cups Fresh or Frozen Peas
1 Cup Fresh or Frozen French Cut Green Beans
¼ Teaspoon Kosher Salt
8 Fresh Mint Leaves (Divided)
3 Tablespoons Olive Oil
Kosher Salt & Freshly Ground Pepper To Taste
Cook peas and green beans in salted boiling water with half of mint leaves for 15 minutes until tender. If you are using frozen peas and beans, the cooking time may vary. Drain peas and beans and throw away mint leaves. In a medium-size sauté pan over a medium heat, add olive oil. Add peas and beans. Stir well. Turn heat to medium-low. Cook for 5 minutes. Add remaining mint leaves and stir. Season with kosher salt and pepper to taste. Remove from heat and transfer to serving bowl. Serves 4 to 6.
© Victoria Hart Glavin
Super Easy Coconut Cupcakes
These cupcakes are so easy to make. They get their coconut flavor from coconut milk.
INGREDIENTS
10 Tablespoons Softened Unsalted Butter
1 Cup Sugar
1/2 Teaspoon Kosher Salt
2 Large Eggs (Room Temperature)
2/3 Cup Plus 2 Tablespoons Coconut Milk (Divided)
1/2 Teaspoon Coconut Extract
1 Cup Shredded Sweetened Coconut
1 1/4 Cups Cake Flour
1 1/2 Teaspoons Baking Powder
1 1/4 Cups Powdered Sugar
Preheat your oven to 350 degrees. Line 12 cup muffin pan with cupcake liners. In large-size bowl whisk butter, sugar, and kosher salt until light and creamy. Whisk in eggs, one at a time, until combined. Whisk in 2/3 cup coconut milk, coconut extract, and 1/2 cup coconut. Add flour and baking powder to bowl and whisk until combined. Spoon batter into liner cups. Place in oven and bake for 20 minutes. Remember that each oven heats differently. Remove from oven and let cool in pan for 5 minutes. Remove and transfer to wire rack to cool completely before icing.
To make icing: Stir powdered sugar and remaining 2 tablespoons coconut milk in bowl until smooth. Adjust with more sugar or coconut milk to achieve a thick glaze consistency. Add a drop of vanilla or coconut extract if desired.
Spoon glaze over cupcakes and sprinkle with remaining shredded coconut. Transfer to serving platter. Serves 12
© Victoria Hart Glavin
Chocolate Checkerboard Cookies
These cookies are beautiful. They take some work, but are worth it.
INGREDIENTS
3/4 Cup Softened Butter
3/4 Cup Sugar
1 Teaspoon Vanilla Extract
2 Eggs
4 1/2 Cups Unbleached Flour
2 Teaspoons Baking Powder
1 Teaspoon Milk
2 Tablespoons Unsweetened Cocoa Powder
Grease several baking sheets. Divide butter and sugar equally between two medium-size bowls. To make vanilla dough: In a bowl, beat half of butter and sugar until light and fluffy. Beat in vanilla and 1 egg. In another bowl, sift half of the flour and 1 teaspoon baking powder. Blend in with spoon, then work by hand to form a smooth dough. To make chocolate dough: Make chocolate dough in same way with remaining butter, sugar and egg, adding milk and sifting in cocoa powder with remaining flour and baking powder. Divide each portion of dough into 4 equal pieces. On a floured surface, roll each piece of dough into a rope 12 inches long. Place 1 chocolate rope next to a vanilla one. Place a chocolate one on top of a vanilla one and a vanilla one on top of the chocolate. Press firmly together to form a square. Wrap in plastic wrap. Repeat with remaining dough. Refrigerate for 1 hour. Preheat oven to 350 degrees. Cut dough into 48 slices and place on baking sheets. Bake 20 minutes until lightly browned. Remove from oven and cool on wire racks. Makes 48 cookies.
© Victoria Hart Glavin
