Yes, I'm off track and not posting about something I love, but I had to post about this. I am proud of us =) I can't remember if I said it here but in our quest to eat more meatless meals, I've been haunting the vegetarian cookbook aisle at the library. The trouble for me/us is that we are not huge veggie eaters and we just aren't that into all these weird ingredients...I don't know...maybe I'm not explaining it well. At any rate, I saw this recipe and figured we could try it. For me it would take some 'getting over it', as in I don't think this will taste good together, but I like most of the ingredients, so I'll try. This recipe is from the cookbook titled The Vegetarian 5 Ingredient Gourmet. I like easy, so the 5 ingredient thing caught me! Here it is:
1 1/2 C couscous
2 Tbsp butter
1 C frozen peas, thawed and steamed
1/3 C toasted cashew pieces
1/2 C dark raisins
Boil 3 C of water. Pour the water over the couscous in a heatproof container. Cover and let stand for 15 mins, then fluff w/a fork. Add the remaining ingredients and stir. If it needs more water, stir in a small amount...
Well - first of all, I just nuked the peas. Second of all, I accidentally added way too many cashews! That didn't seem to be a problem for taste, but I'm sure that upped the fat content. I didn't use dark raisins, and I didn't measure. I probably added less than called for. Dave and I liked it a lot! Moses wasn't into the extra stuff, but he did eat the nuts and couscous. The baby did not like the peas at all, but I argue that if he knows it's a veggie, he purposely spits it out. If you hide it he doesn't care of course! Anyway - it wasn't that good as it got cold...we had a lot of leftovers. I guess we could have cut it in half but now we have leftovers =)!
1 comment:
Here are some variations you could try:
Instead of couscous: 1 1/2 cup millet in 3 cups boiling water. Cover and simmer for 15 min.
Don't bother nuking the peas, throw them in with the boiling water, while the grain cooks. You could even add some chopped red bell peppers.
Instead of butter, try:
3/4 t cinnamon + 3/4 t oregano + 1-2 T lemon juice
= OR =
2 t cumin + 2 t corriander + 1 t dried basil + 2 galric cloves
You can use any dried fruit: golden raisins, prunes, currants, dried cranberries (unsweetened if you can find them). Tart/sweet fruits are especially good, because pilafs are a balance of contrasting flavors.
Also try bulgar, brown rice, or quinoa. You'll need to look up the qty of water and cooking time.
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