Recipes

Couscous with modern Puttanesca sauce with gremolata

Serves 3-4

Recipe includes vegan options

To start:

1 cup couscous

1 cup boiling water

½ teaspoon salt

½ teaspoon turmeric

¼ teaspoon saffron

Place couscous in a medium bowl and stir in salt, turmeric and saffron.  Bring water to boil, measure out 1 cup and stir into couscous.  Cover bowl with plastic wrap and allow to cook until all water is absorbed.  Fluff with a fork.

Make Puttanesca:

2 -3 cloves garlic minced

¼ cup diced onion

½ teaspoon to 1 teaspoon of red pepper flakes (more=hotter)

1-tablespoon olive oil

½ cup pitted kalamata olives cut in ½

½ cup roasted red peppers diced

1 tablespoon of tomato paste

1 cup of very high quality diced tomatoes (HIGHLY recommend POM or San Marino.)       

Slightly drained of juice – reserve juice in case sauce becomes a bit dry, you can add it in.

½ teaspoon paprika

½ teaspoon smoked paprika

½ teaspoon salt

¼ to ½ teaspoon black pepper

1 can drained cannellini white beans (or great northern)

¼ cup white wine ( optional)

Heat a large skillet over medium heat with 1-tablespoon olive oil.  Add garlic and onion and sauté for 1-2 minutes.  Add red pepper flakes and continue to sauté until garlic and onions are soft and a little golden. 

Add in tomato paste, diced tomatoes, paprika, smoked paprika, salt, pepper and simmer 2-3 minutes.  Add in white wine.  Turn temperature to medium high bring to low boil or big simmer for 1 minute then reduce heat to medium.  Add in olives, roasted red peppers and white beans and cook for 2-3 minutes.  Reduce heat to low and simmer for 5—20 minutes depending on how much time you have.  More simmering will build in the flavor a bit deeper.   Use reserved tomato juice if needed.

While sauce is simmering make gremolata:

Mince 2 tablespoons of Italian parlsey and then combine with 3 tablespoons of freshly grated parmesan, pecorino romano or asiago cheese and 1-2 tablespoons of grated lemon or orange zest.  (omit cheese to make it vegan – it’s great without the cheese)

To serve:

Place ½ -3/4 cup of couscous on center of plate.  Top with Puttanesca sauce and sprinkle gremolata ymixture all over.

Serve with:

Roasted asparagus or zucchini

A spinach salad with fresh oranges and green onions and balsamic vinagrette.

DAP (Dead Animal Product) suggestions: scallops (the big ones 1-2 per person) or a  white fish such as halibut or cod that have been simply pan seared and drizzled with lemon juice.

This is very easy to make so don’t let the steps seem otherwise.  While one thing is cooking, you are making the next.  So, I think you can do this meal in about 30-45 minutes.  Makes a great leftover for lunch or dinner the next day.

Ok to use brown rice, barley, quinoa or instead of the couscous if desired. Follow directions on package and add in the spices as recipe indicates.

Lentil Chili with green onion salsa

Serves 4

2 teaspoons olive oil

½ cup finely chopped onion

2 cloves of garlic minced

1 tablespoons of chili powder

1 tablespoon of ground cumin

1 teaspoon dried oregano leaves

¼ teaspoon of cayenne

4 cups or more of water

1 cup dried brown lentils

½ cup tomato puree

1/3 cup chopped green onions

½ cup halved grape tomatoes

¼ cup crumbled goat cheese (optional)

1 avocado diced

Heat oil in heavy large saucepan over medium heat.  Add onion and sauté until soft and translucent.  Add garlic and sauté 1-2 minutes.  Add chili powder, ground cumin, oregano leaves and cayenne; stir 30 seconds.  Add 4 cups water, lentils, tomato puree.  Increase heat and bring to a boil.  Lower heat and simmer 20-30 minutes or until lentils are tender but not mushy.  Season with salt and pepper to taste.

While lentils cook, combine the green onions, grape tomatoes crumbled goat cheese and avocado.  Season with a little salt and pepper.

Divide chili into 4 bowls and top w/ the green onion