1001 Kisses from my Couscous

After eating a lot of Mexican, Chinese and Indian food over the holidays in the US, my taste buds were craving for something different. Just as tasty as all these cuisines but with the use of a few different ingredients.

As I surfed some of my favorite blogs (boy does that feel good) I came across Pam's Middle Eastern menu. She used couscous. Which straight away took me down memory lane of when I was living in Doha, Qatar. I love Middle Eastern food. The use of their fresh ingredients and spices gives this cuisine the right kick. I had not made couscous for absolutely light-years and decided that whatever i did make it would contain couscous.

I sat down and started making a list of things that I can prepare with the couscous. As it is so hot my initial idea of serving this with meat went out of the window. Tom then said "Just do the couscous!"
"Great idea, honey .... here are 1001 kisses from my couscous!" I chirped and thought "why did I not think of that!"

It is quick, easy and perfect for warm days and can be eaten hot or cold. Not to mention it makes a great dish to eat in front of the TV watching the soccer matches.

Are you all watching? A few great matches going on there. Tom is just about collapsing at the soccer everywhere he goes. He is not really such a big fan and just rolls his eyes when I constantly have the TV tuned in to one of the matches.

Anyway, let me take you into my oriental world and serve you my Arabian style couscous with a touch of rose-water!

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Ingredients:

250g Couscous
1/4l of chicken stock
1 small can chickpeas
1 bell pepper - chopped
1 zucchini - chopped
1 red onion - chopped
1 tomato - de-seeded and chopped
2 garlic cloves - mashed
oregano
herbs of provence
coriander leaves - finely chopped
chives - finely chopped
a few drops of rose water
extra virgin olive oil
butter
salt

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Method:

In a large pot bring the chicken stock to a boil. Remove from heat and add the couscous. Mix well, then allow to swell for approx. 2-3 minutes.

In the meantime in a large frying pan heat up some olive oil and fry the onion and garlic until soft. Add the zucchini and peppers and roast till slightly brown. Now put in the chickpeas and continue to simmer gently.

Loosen the couscous with the fork. Place back on a slow heat and add a few chunks of butter. Stir until the butter has melted.

In the vegetables add the tomatoes, oregano, herbs of the provence, salt. Sauté this just for a few minutes. Now add all the vegetables to the couscous and incorporate well.

Sprinkle the chopped chives and coriander leaves and mix well. Lastly add some salt to taste and a few drops of rose water.

Serve in large plates with a sprinkling of olive oil over the top.

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Verdict:
This is just one of those dishes that you know you are going to get "ummmmm"s and "aaaahhhh"s to. And it did. Tom was surprised at how easy and tasty this was to make. I even had time to take a few pictures for my photography group (I'll share those with you later).
Soeren ate the biggest bowl and wanted to take some with him in his tiffin but I am not too sure how the teachers will take it when Soeren starts eating something so aromatic (garlic was great) for breakfast!!

Entry for:
ARF 5 A Day Tuesday
Kalyn's Weekend Herb Blogging
Spice is Right 3 - The Perfumed Garden

Mediterranean Flair: Couscous Salad

One of the things I do at my work is organize events. Parties, workshops, seminars, lunches etc. It's actually the part I love the most. My first major event I planned was the opening of a new unit at the university for which I am a part of - the Research Training Group. Especially created to develop the engineering faculty in their different fields. It's a big thing for the university as the group is being funded with a lot of money.

As you can imagine the party was to be on a large scale too. In the process of the last weeks I met a lovely French lady who I hired to cater for the gala dinner last Friday. She and her husband run a gorgeous new French Bistro here in Weimar. The minute I met her we hit it on so well. I knew from day one that I wanted her to cater for our event. We spent hours discussing our food obsessions and passions and what started out as work has turned into a lovely friendship. She is in her mid 50s and a charming lady full of zest and spirit.  The funny thing was we both complemented each other so well. She knew in an instance what I had in mind and I could relate to all her suggestions. Each tiny detail was perfectly organized - right down to the decorations. I wanted something summery in the Provence feeling, natural and not over the top, she brought a car load of lavender, lime and baskets of fresh fruit. The food was elegant but light the desserts spectacular.

One thing we both realized was our penchant for the Mediterranean kitchen. She said it's what she too grew up on as France is heavily influenced by the cuisine of Algeria and Morocco, so there too we found our similarities. We both agreed couscous in any way was something we could have anytime and everywhere. To mark our new found friendship she wanted to make a statement and suggested a couscous salad for the buffet. I agreed instantly.

Funny how things are - I was planning a couscous salad the minute Mansi announced the theme to this month's Monthly Mingle - Appetizers and Hors D'oeuvres. So I too am dedicating this to Elizabeth - a new friend!

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Ingredients
Printable version of recipe here.

 

200g couscous
1 cucumber, chopped
1 medium red onion, finely chopped
1-2 cloves garlic, finely chopped (optional)
1 large ripe tomato, de-seeded and chopped
1 red or yellow bell pepper, chopped
1 large bunch mint, chopped
1 large bunch flat leaved parsley
Zest and juice of 1 lime
2-3 tablespoons olive oil
Sprinkling of sumac
Salt and pepper

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Method

Cook the couscous according to the instructions on the packet. Set aside to cool.

In the meantime toss the vegetables with the herbs and the garlic, if using, in a large bowl. Add the juice and zest of the lime and olive oil. Mix well to incorporate all the ingredients. Finally add the couscous and gently fold in. Salt and pepper to taste. Taste the salad and add more lime juice or oil according to your taste.

Set aside for at least half an hour in the fridge to cool and for all the flavors to infuse with each other. Serve with a good sprinkling of sumac and garlic pita bread or in a large bowl for your party buffet. 

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Verdict

Couscous in any way! I love it and the fact that it is one healthy grain is an added benefit. Making a salad like this for a party, a get-together or a barbecue is ideal because it's so easy to put together and can be made an evening in advance. A different type of salad that everyone will love. It can be varied in several ways. I often like adding some red lentils to the whole salad for a lovely texture, or crispy sautéed onions on top.

The gala dinner was a hit - the sad thing was the Professor (one of my two bosses) thanked me, for all the perfect organization and helping to make the opening such a success, in front of the big time guests attending the event - and I missed the speech because I was busy setting up the buffet! Thanks to Tom and several friends (who all work at the university) I was told many times what was said. I was in seventh heaven!

I would also like to send this entry to Siri of Siri's Corner who is hosting this months session of A Worldly Epicurean's Delight (A.W.E.D)created by the lovely Dhivya. This month's theme Middle Eastern Cuisine. How can I miss that!

More couscous ideas you might enjoy on WFLH:

	Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney
	Spicy Arabian Chicken with Couscous

I have almost 1000 posts in my reader that I need to catch up on, there are several mails I need to answer and I know I have a challenge to execute and plan! But folks you'll excuse me for just a bit longer - summer and soccer has gripped Europe and after Germany's win over Poland last night the party is on! I miss you all!

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Technorati Tags: couscous,mediterranean,salad,appetizer,buffet,party,catering,vegetarian,grains,food,recipe,photography,Nikon D70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Slow Roasted Turmeric Vegetables with a Moghrabieh Pilaf

Summer vacations spent in India at my grandparents’ home in Delhi are forever etched in my memories. Their imposing house, at the end of the street, was nestled next to big open fields and further beyond those fields, small woodlands, that my brother, cousins and I called the “jungle.” Often, as we played out on the fields we would hear the howls of monkeys and the high pitched mewing of peacocks and other animals vibrating through the trees, drifting over the fields, sending us darting back to the house out of breath and petrified.

Cauliflower Couscous with Baharat Spice Fennel Seeds, Pumpkin, Almonds and Cranberries

We’ve entered the holiday season! With Diwali just past we are heading towards Thanksgiving, Chanukah/Hanukkah and Christmas so I can imagine there is a lot of scampering going on all around the globe and the kitchens in many households are already filled with aromas of sweet baking, sugar and spice – all so very nice!

Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney

Sometimes I think I might be getting old! I am, of course, but I always thought my personality and way of thinking still remained on the young side. I will be 36 in June however, I by no means feel like a 36 year old woman. Sometimes, I am surprised at the age myself and wonder in disbelief "Really? Am I 36?"

Ok so how is a 36 year old supposed to act and behave and feel? I have no idea. I just know that I have felt really good about the way I am - on most occasions.

Last Saturday though, I did question the fact if I was getting old in the way of my thinking too. A few of my girlfriends and I decided to go out on a ladies night out. On most occasions we will go have a nice dinner somewhere and then for a round of cocktails. I really enjoy these evenings and my group of girlfriends are all between the ages of 30 and 36, so we kind of float on the same wave length. Almost all of them have kids and work, therefore have a busy daily schedule, which makes us enjoy and savor these evenings even more.

This Saturday our evening started out in the same way as always. A nice long dinner with wine and a lot of laughs and gossip. Around 11 we decided to check out a disco called "Over 29", targeting that special age group. I had never been there and am always in the mood to go dancing. However a few of my friends warned me that it would be nothing like I have probably ever seen. This only made me more inquisitive and I could not wait to check this place out.

I have to say this about my friends, they are always warning me and giving me advice about this or that. Apparently they think because I have traveled and lived in so many different places, they need to warn me ahead of time if they think something will not meet my expectations. But with me it is totally the opposite. Because I have lived in so many different places, I never expect anything to be like the other and I often go into these kind of things without any expectations. I purely look forward to experiencing something new.

Well it was quite an experience. I have never been to a disco where there was such a wide span between the ages. There was everything from 22 year olds to 60 year olds. I swear, it was funny and touching all at the same time. Touching, because I found it cute to see a few 50+ couples dancing on the dance-floor like "in the old days". Brilliant - instead of spending a Saturday night in front of the T.V. - dancing is the way to go! It was funny because I have never been hit on by a 50+ year old man!!!

I guess there is a first time for everything! Then there were a few of those typically loose type girls. I believe that they were our age, which was rather horrifying to see the way they were dressed and at their behavior. Honestly, next to them I felt I was dressed like a nun. I mean, what they thought of as a mini skirt was a wider belt in my books! It was also quite vulgar the way they seemed to be throwing themselves at any man that took notice.

I am certainly no prude, however I honestly do believe the finer qualities in a lady are in the way she presents herself. Her class, style and modesty are among her best assets. It's not something I recently started to believe in, it's something I have lived by from my teenage years. Whatever happened to the pride and countenance? As these thoughts were running through my head, I wondered if my friends thought the same. I was very relieved to find that we shared the same sentiments.

What are your opinions on this? Is it "old" or "prude" of me to think women should present themselves with a bit of class? I'd also love the hear a few opinions from the men out there - what do you find more attractive?

Sexy, classy and full of intriguing flavor is this tajine. Chickpeas and pumpkin are prepared with wonderful aromas of cumin, coriander and chilies. Served with a coconut chutney and couscous, this meal presents itself with perfect harmony and an explosion of aromas to tease the senses. It is a modest looking dish at first appearance but a closer look reveals delightful ecstasy for the taste buds.

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Reminder!

This month I want you to be caring, loving and comforting to yourself. I want you to make your favorite Comfort Foods and bring it along to my mingle. Look forward to seeing all there! Deadline is February 4th.

 

 

 

 

 

Eating fresh? Well share your fresh winter produce with us in the seasonal event Eat Fresh. Hope you join the fun!

A slight change to the deadline of Eat Fresh: Although I initially decided not to put a deadline on this, I was advised by a few of you that it would be better to do so. Therefore, a deadline till March 31st has been set. Please send in your emails by this date.

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Ingredients
Printable version of recipe here

For the Tajine
1 onion - finely chopped
1 garlic clove - finely chopped
300 g pumpkin - peeled and cut into small cubes
300 g chickpeas - canned
3 tomatoes - coarsely chopped
1 red chili - finely chopped
2 tablespoons olive oil
1 teaspoon black cumin seeds - crushed in a mortar
1 tablespoon ginger - finely chopped
300 ml vegetable stock
1/2 teaspoon Garam Masala
Salt and pepper
3 tablespoon fresh lemon juice
1 tablespoon soy sauce

For the Coconut Couscous
100 ml vegetable stock
100 - 120 g Couscous
100 ml coconut milk
1/2 teaspoon soy sauce
1/2 lime - zest and juice

For the Coconut Chutney
Ginger - about 1 cm - finely chopped
1 garlic clove - finely chopped
1/2 green chili - finely chopped
1/2 bunch coriander/cilantro leaves - finely chopped
1 teaspoon sugar
1 lemon - juice
50 g grated coconut - fresh or dried
1/2 teaspoon soy sauce

 

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Method

For the Tajine
Heat the oil in a pan, then add the crushed cumin seeds, onions and garlic and sauté for a few minutes. When the cumin starts to become fragrant and the onions have become transparent, add the pumpkin, tomatoes, ginger and chilies. Carry on sautéing for further 5 minutes.

Pour in the vegetable stock and season with the garam masala, salt and pepper. Simmer the mixture for approx. 10 minutes until the pumpkin is cooked through. You do not want a mushy pumpkin but rather one that still has bite so make sure you check the tenderness of the vegetable. Add the chickpeas and allow to simmer for another 5 minutes. Sprinkle with the lemon juice and a dash of soy sauce.

For the Coconut Couscous
Bring the vegetable stock to a rolling boil in a medium sized pot. Add all the ingredients, cover and remove from heat. Allow the couscous to steam for about 10 minutes then loosen with a fork.

For the Coconut Chutney
In a small bowl mix all the ingredients together. Allow all the flavors to infuse with each other before serving - about 10 minutes.

Serve the tajine with the coconut chutney and couscous.

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Verdict

This would be a typical kind of meal we enjoy on a weeknight. I love the way all the flavors come together in perfect harmony. This creation gets its impulses from several different countries, like Morocco and India and offers a lovely international flair to the meal. Tom and Soeren loved the way the zesty chutney paired so well with the spicy tajine.

From The Archives:
Chickpeas Masala
Minty Humus
Vegetable Couscous
Pumpkin Feta Tart
Turkey Breast with Roasted Pumpkin
Coconut Tropicana Cream with Summer Berries
Coconut Mango Soup

This is going over to Marta of An Italian in the US who hosts the monthly event Fresh Produce of the Month. A lovely event, which I love taking part in. However, due to time restraints I was unable to take part in the last couple of events. This month she chose Squash as the star and as I love the vegetable could not miss it.

 

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Technorati Tags: pumpkin,squash,chickpeas,coucous,vegetarian,coconut,Indian,spices,food,recipe,photography,nikon D70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Spicy Arabian Chicken with Couscous

I am fashionably late for my own event. I do apologize! I had trouble starting my camel and the belly dancers were just not ready.

But I am able to give you a rough count of of how many guests are turning up - 45! So, expect a huge party this weekend.

My own dish for the Arabian Nights is something I experimented with and created using my own experiences from living in the Middle East countries for almost 14 years! Ever since I was a child I was exposed to foods from around the world. It was a wonderful experience. However, the Arabic cuisine is one that I truly enjoyed with huge enthusiasm.

Whatever it was, a quick Lahmacun at the Lebanese bakery down the road, a chicken shawarma drenched in tahini sauce at the busy souk or a healthy Fattoush at the Pirates Cove on the private lagoon of the Sheraton hotel, nothing kept me from indulging in one of the many favorite dishes the Arabic cuisine offers.

As I went on to complete my management training program at the Sheraton hotel, I was lucky enough to get an inside view of the what happens behind the scenes in a five star luxury hotel. Believe me it was the most exciting 2 years of my life! What I enjoyed the most was the 3 months in the kitchen and the 6 months in the fine roof top restaurant. Here I learned the secrets of the cooking trade and I think it was also here that the first seed of the "Foodie" addiction was planted. I had the true pleasure of training under one of Middle East's finest Arabic chefs. He was in charge of the Arabic food section in the kitchen and as we pureed hummus, rolled kibehs and roasted pine nuts for one of the many Arabic weddings, he would narrate many wonderful tales of the origin of Arabic cooking, in specific that of the Persian Gulf countries.

There are three major influences that shape the food and the cultural values shown in the Persian Gulf cooking: the Bedouin, the ancient Arabian dominance of the spice routes and of course, the restrictions that the Qu'uran implemented. The Arabs of today inherit their cultural values from the nomadic Bedouin. A folk who prized their honor, chivalry and hospitality. These principles were strengthened by the ancient Arab dominance of the spice trade, which brought travelers to the region who would stop to rest. Hospitality is written big with the Arabs. The tradition of hospitality, handed down from generation to generation, continues unchanged to this day. It is believed that how well one treats their guest is directly reflected on the character of the host or hostess. It is very common to cook an extra portion, for the unexpected guest. Entertaining is a joyous occasion and it is an honor for the host/hostess when the guest remains for another meal.

With this little insight I hope I can persuade you to remain for a few meals. I promise you a lot of entertainment and some exquisite food.

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Ingredients:

300g Couscous
600g Chicken breasts - cut into stripes
3-4 garlic cloves - 1 chopped finely rest left whole
1 red chili - finely chopped
1 lemon - zested and juice reserved
1 teaspoon cumin powder
1/2 teaspoon saffron powder
1 teaspoon coriander powder
small bunch of parsley - finely chopped
small bunch of basil - finely chopped
6 tablespoons olive oil
Salt and pepper
2 red bell peppers - cut in thicker slices
150 g cherry tomatoes - halved

You'll find these food articles at the WFLH Mall:
Organic Whole Wheat Couscous
Epicure Garden Saffron Powder

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Method:

Put the chicken slices into a large bowl and add 3/4 of the lemon zest, lemon juice, 1/4 of the chili, the chopped garlic, cumin, saffron, coriander powder and 2 tablespoons of olive oil. Salt and pepper. Mix well and allow to marinate for 30 minutes.

Preheat oven at 250 degrees Celsius. Place the bell pepper slices and whole garlic cloves on a baking tray lined with baking paper. In the oven roast the peppers and garlic until the skins of the peppers are slightly charred and bubbles build up under the skin. Take out and place a kitchen towel on the peppers to allow them to sweat. Now peel the skin off the peppers. Set both garlic and peppers aside.

In a large pan or wok, heat 2 tablespoons of olive oil and add the chicken with the marinade . Allow to cook for 7 to 8 minutes until the chicken is golden brown. Add the tomatoes, peppers, garlic cloves, parsley and basil and cook for a further 1 to 2 minutes.

In the meantime place the couscous in a small saucepan and cover with approx. 350 ml of boiling water. Cover the saucepan and allow to steam for 5 minutes (please read the packet instructions). Mix 2 tablespoons of olive oil into the couscous and loosen any big lumps with a fork. Generously salt and pepper.

Sprinkle the chicken with the remaining lemon zest and chili. Serve with the couscous.

Vegetarian Tip:
Use aubergines instead of the chicken. Simply place sliced aubergine into the oven with the bell peppers and allow to roast.
Interesting reads:
Middle Eastern Cooking

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Verdict:
Spicy, lemony, and full of flavors. I was rather chuffed when I served this dish to a few of my friends and they were "ohhing" and "ahhing" to the very last bite. A mingling of zesty and spicy aromas in perfect harmony.

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Technorati Tags: couscous, chicken, middle east, arabic, arabic cuisine, arabian, poultry, food, recipe, food blog, photography, nikon d70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2007 Meeta Albrecht unless otherwise indicated. | All rights reserved | Please Ask First

One-Dish Wonder: Bulgur with Vegetables & Feta

The reason I chose One-Dish Dinners as the current theme for this month's Monthly Mingle is quite obvious. I think the routine in our family is not much different to many other families around the world. A tightly scheduled week with school, job, activities, hobbies filling up the major part of the days. Then we need to sleep and eat in between too. Dinner at our house is really the main meal of the day. It's the time where the three of us come together and spend 45-60 minutes talking about the day, discussing topics for the next day and just basically taking "time-out" with each other.

So, for me I like to make a small event out of each dinner.

No, I do not cook up a 5 course meal every night. I think in the long run it would not only become tedious but I also think spoiling someone too much is not too advantageous ;-)

What I do like to do is cook up a healthy and delicious tasting meal that looks like it could be a part of a 5 course menu. Often it's those one-dish wonders that save me. I can often prepare part of the dish in advance so, at dinner time all I really need to do is throw the ingredients together in one pot.

Although we are omnivorous, we do not eat too much meat. When I look at our meal plan, as a matter of fact, we will have meat maybe once a week and then it is often chicken or fish. So the cooking time for dinner is drastically reduced when I am just steaming vegetables or baking a fish.

My most favorite dinners contain bulgur, couscous, quinoa and other types of grains. Rice is so yesterday! LOL! These grains push the nutrition level up a notch, are often quick to prepare and taste delicious. Furthermore, they are so versatile and can be paired with anything - chicken, fish, meat or just vegetables. You can have it as a side or as the main part of your meal.

My little trick is cooking the grains in strong stock. I use vegetable stock - normally one that I prepared myself but more often than not I turn to instant organic vegetable stock. I actually prefer the instant type for cooking the grains as it adds a strong flavor.

In this dish I used Bulgur. I love the stuff and buy it in kilo packs! It even precedes couscous on my list. It has a wonderful nutty flavor and has a higher nutritional value than rice or couscous. Flavored with a strong vegetable stock, onions and a tiny hint of garlic the bulgur alone is a real treat, but with mixed vegetables, topped with feta and drizzled with some good olive oil - this is a phenomenal dish. So, even if it's not a 5-course menu and only a one-dish wonder, trust me this dish will have your family eating out of your hands.

Important: The Monthly Mingle Guest Host Calendar is almost full for 2008. I only have November open so if anyone would like to host in November please contact me. You'll find the details here. 

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Ingredients
Printable version of recipe here.

500g mixed vegetables of choice, cut or chopped into bite size pieces and steamed for 5 -6 minutes - I used broccoli, carrots, corn, parsnips and cauliflower
3/8 l vegetable stock
300g bulgur
1 medium onion, finely chopped
1 garlic clove, finely chopped
3 small springs rosemary, coarsely chopped
3-4 springs thyme, coarsely chopped
1 can (425 ml) cherry tomatoes
200g feta cheese, cut into cubes - I used herb flavored feta
Salt and pepper
2 tablespoons olive oil

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Method

To prepare the bulgur add 1 tablespoon of oil into a large pot and sauté the garlic and onions. Add the bulgur and sauté for another minute. Pour in the stock and cook the bulgur according to the instructions on the packet. Normally it will take somewhere between 10 to 12 minutes.

After the bulgur has cooked add the can of tomatoes with the juices, salt and pepper to taste and allow to simmer for another 6-8 minutes. This allows the bulgur to soak in the juices and softens the tomatoes.

Now throw in the steamed vegetables and herbs, stir well. Mix in the feta and drizzle with the remaining olive oil. Serve hot as a side or as a main, garnished with some herbs.

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Verdict

Simple but healthy, effortless but satisfying. It's the essence of one-dish dinners and of what is important for my family and me. I do not have to tell you that this dish tastes good - just look at it! You already know it does ;-) Soeren loves this type of food, it makes a fantastic alternative to pasta. Tom enjoys this because it is light and not crammed with calories. He will normally have a big lunch so he prefers light and healthy dinners like this. I like it because it's easy to prepare and tastes brilliant. The vegetables are still crunchy and the herbs provide a beautiful fragrance.

When I chose the theme for this month's event I was thinking of all my blogger gals and guys who are busy throughout the week. I hope the roundup this weekend will provide you with useful inspiration for your family dinners too. See you there!

Reminder!

Eat Fresh
Folks, come one! We all are constantly discussing our fresh fruit and vegetables on our blogs. We're all inquisitive and want to see what's beeing used in your kitchens. Join us for the Eat Fresh event and share your fresh produce!

You can see who's eating fresh on our Eat Fresh list!

Deadline: March 31st, 2008

You might enjoy these great dishes too:

	Spicy Arabian Chicken with Couscous
	Bulgur with Mushroom Mix
	Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney

 

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Technorati Tags: bulgur,wheat,vegetarian,vegetables,feta,food,recipe,photography,Nikon D70s

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Shrimp Salmon and Saffron Fregola

With temperatures of -15 degrees C the only thing I have on my mind – the tiny part that is still left unfrozen – is warmth. If you remember the story of Nature Boy and Flirty Flannel Girl you will know I am once again featuring my hottest attire this season! 

Creamy Coconut Red Lentils with Couscous

My mind has been wandering lately. There is a lot going on in our lives and my mind seems to be everywhere at the same time. Last week I completed my probation 6 months at work. I got to read the assessment my bosses wrote for me and … well … let’s just say that day my head bloated far too much and I had trouble fitting through doors. ;-)

It’s been a great 6 months and I am really loving every day here at the university. No two days are alike and for my restless Gemini mind I have enough variety to keep my mind active. My former job from home seems so morbid in comparison.

Looking ahead I know 2009 is going to be one of many changes for us. As Tom is wrapping up his thesis, there have been several job offers coming his way. Zurich, Qatar, Abu Dhabi, Dubai, London, Stuttgart are places we could end up in. He has also been offered to stay on at the university here in Weimar. So, you see we have a lot to talk about at home right now.

Weimar – who would have thought that after traveling the world I would feel so comfortable in this small, quaint city? Both Tom and I have found special friends here and Soeren fits into his social network so perfectly. We’d hate to say goodbye to this part of our lives. So Weimar is a very serious contender to all those big cities I mentioned above – because Weimar has somehow become home to us. Initially, when we first moved here we always said it was an intermediate stop in our lives. Just until the PHD is completed. Since then our feelings have changed and we could very well imagine settling down here.

A few of you also know from my last post that this week Soeren is away at his grandparents. So my afternoons have been somehow empty. I have been doing those chores that you put back to the bottom of your list. I cleaned and sorted out the pantry, defrosted the freezer, filed the piles of paperwork and bills and threw away piles of magazines (some from last year!).

The evenings have been quite refreshing this week. Tom, who has been highly strung the last few months, is amazingly relaxed. Generally he would spend 2-3 hours upstairs working on the thesis after Soeren goes to bed, but this week we have been simply spending time together, listening to music, reading and chatting.

So, I am sure you will now understand why I have not been around your blogs lately. While I do miss you all I am relaxing and enjoying spending one on one time with Tom. Enjoying the serenity before things get lively again when Soeren gets back. Inhaling these moments before we dive into the unknown. I'll be around soon. Just need to get my mind settled and focused again.

Dishes like this help us relax and soothes our busy minds. It's a simple serving of red lentils with the added richness of creamy coconut milk accompanied with couscous. We curl up of the sofa with steaming bowls and chat till the late hours. It's useful to make large portions of this because the next day you can add a bit more stock and enjoy it as soup.

 

Coconut Red Lentils

Ingredients
Printable version of recipe here.

200g red lentils
400ml coconut milk
425ml can of tomatoes
2 garlic cloves, finely chopped
1 red chili, de-seeded and finely chopped
2 red onions, finely chopped
1-2 teaspoons turmeric powder
2 tablespoons oil
500ml vegetable stock
Handful of mint leaves, coarsely chopped
Salt and pepper

Method

Heat oil in a large pot. Sauté onions, garlic and chili until soft and translucent. Add the turmeric powder and allow to cook for a minute.

Add lentils, tomatoes, coconut milk and stock and bring the mixture to a boil. Reduce heat and simmer for 20 - 30 minutes until the consistency of the lentils is creamy.

Salt and pepper to taste and finally sprinkle with mint leaves.

Serve hot with couscous.

 

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Verdict

This is a simple yet flavorful dish. I find it incredibly soothing and comforting. A few wonderful ingredients prepared with a few aromatic spices, creates such a delicious meal. My mother will argue with me for adding coconut milk to the lentils, but I will argue it is the coconut milk that adds a wonderful unique flavor to the lentils. Mint and turmeric simply add a refreshing note rounding the whole dish up.

Sra of When My Soup Came Alive is hosting this session of My legume love affair, an event I have missed taking part in previously much to my regret. The mastermind behind the event is lovely Susan of The Well Seasoned Cook. I hope Sra will accept my humble offerings.

You might like these legumes dishes from WFLH:

	Black Bean Chili with Saffron Rice and Papaya Guacamole
	Chickpea Pumpkin Tajine With Coconut Couscous & Coconut Chutney
	Minty Hummus

From around the blogs:

• Green Bean and Toor Dal Poriyal - Lisa's Vegetarian Kitchen
• Mediterranean Wheatberry Salad with Lentils and Chickpeas - Food Blogga
• Garbanzo Bean/ Chick Pea in a Spicy Gravy - My Diverse Kitchen

 

Daily Tiffin Reading Tip:

•  Are you on Board the Strategy Train? by Manisha

 

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Middle Eastern Style Buddha Bowl: Giant Couscous, Baked Falafel, Hummus, Spiced Lentils, Pickled Vegetables and Kalettes

  

If I was to describe some of my favorite foods and dishes I would say whatever one can pile into a bowl and mix together to savor all the flavors. Not only of each individual ingredient, but also as each item intermingles with the other there are a range of flavor explosions! That is the real kick I get from a dish. 

Millet Vegetable Cakes

Dishes like this really excite me. At first they look like any ordinary savory cakes, but a look closer and you'll be pleasantly surprised at the versatile revelation. These cakes are inspired by the famous potato latkes, which here in Germany are eaten as a side to several types of dishes. You'll often find them served with veal in a creamy sauce, with beef ragout and my favorite with a simple order of apple sauce.

I've taken the potato latkes and given it a whole new dimension. Instead of potatoes I've used millet, added a few Mediterranean vegetables and some aromatic rosemary. The result is an extremely flavorful and versatile side dish that can accompany fish, meat, poultry and vegetables. Not only that but I've also served them for breakfast with omelettes or scrambled eggs, for lunch with elegant smoked salmon and for dinner with a hearty ragout or just roasted vegetables. The possibilities with this are truly endless.

I started experimenting with millet a few years ago. Here in Germany babies are encouraged to eat grains and cereals. Often called "brei" (porridge), these are amongst the first types of solid foods a baby is introduced to in the form of porridge. Soeren grew up on millet, spelt and 7 grain cereals and porridge. Then after he began eating the same food we did, I stopped buying these cereals.

One day, a few years ago, I had time to spare and was not in a rush to go through the aisles at my organic store. I noticed packets of cereals and grains. Not in the baby food aisle but in the aisle where rice, couscous and co. were stored.

Were these always here? Or are they new? I put back the packet of couscous on the shelf and instead put a bag of millet in my shopping cart.

Back at home I was scratching my head at what to make with it. Besides baby porridge I was unsure of how to put the bag of millet to use. I was surprised that my mum came to help. Surprised because I did not even remember ever eating millet while growing up. But she assured me that millet was a staple in Indian cuisine, often grinded into flour.

"Use it like you would rice." she advised. So, began my experimenting phase with millet. I made several pilaf type of dishes. Rediscovering millet was something of a revolution in my kitchen, with both Tom and Soeren loving the mild nutty. Soeren's tastebuds must have been familiar with flavor as he had no trouble re-accepting it back in our diets.

I've come up with several great ideas using millet over the past few years. It is a wonderfully versatile grain and can be used in several ways. It can be creamy like mashed potatoes or puffy like rice. Besides cooking it as breakfast porridge it can be used alternatively to rice or potatoes. Grinding millet and adding the flour to bread, cake or muffin recipe will add a new texture and flavor to your baked goods.

It is important to thoroughly rinse the grains under cold running water before cooking them. To release the nutty flavor millet offers dry roast the grains in a skillet before boiling them. When the grains turn a golden color simply add them to the boiling water or stock.

For fluffy rice like millet cook one part millet grains to two and half parts boiling water. Once the liquid and returned to a boil, turn heat down and covered, simmer for 25 minutes. A more creamier texture can be achieved by cooking it like risotto - stir frequently and add the liquid every now and then.

There is not much you can do wrong with this grain. My recommendation just let your imagination run wild. I did and came up with these savory millet vegetable cakes.  

 

Ingredients
Printable version of recipe here.

250g millet grains, rinsed and drained.
600 ml vegetable stock
3 eggs, separated
100g quark - substitute with sour cream or crème fraiche
1 red bell pepper, cut into juliennes
1 red carrot, cut into juliennes
50g olives, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
Salt and pepper
Olive oil

Method

Dry roast the millet grains in a skillet until golden. In the meantime bring the stock to a rolling boil in a large pot. Add the roasted millet into the boiling liquid, turn heat down and simmer for approx. 30 minutes. Set aside to cool.

In a mixing bowl stir together, egg yolks, quark, vegetables, olives and herbs. Incorporate the cooked millet into the mixture. Salt and pepper to taste.

Beat the egg whites until stiff peaks have formed, then fold into the millet mixture. Heat the olive oil in a skillet.

Form small flat pancake-like cakes with the millet mixture and on low heat fry the millet cakes for 3-4 minutes on each side or until golden.

Serving suggestions:

• For breakfast or brunch, with eggs like omelets, scrambled eggs, baked eggs and sausages.
• For lunch with a few thin slices of smoked Gravad Lax (dill-cured salmon) and dollops of crème fraiche and honey mustard sauce.
• For dinner with a beef ragout or creamy veal and mushrooms or root vegetable stir-fry.  
  

 

 

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Verdict

Maybe you can share my excitement for these. They are never really out of place and can be served with any meal. What I truly like about these is that you can create a new flavor combination every time, using other vegetables, spices or herbs. I have gone Indian, Italian, Chinese, and Middle Eastern with these cakes, by adding items like garam masla, pecorino cheese, sprouts and chickpeas to name a few. The ideas are plentiful - one thing remains delicious healthy millet cakes.

Grains are being featured for two events this month. My friend and Daily Tiffin colleague Suganya of Tasty Palettes is hosting this month's session of Jihva for Ingredients (JFI) and chose Whole Grains as her theme. Aparna of My Diverse Kitchen was also craving grains. Being this month's hostess for Weekend Breakfast Blogging (WBB) she asked us to show us grains in our breakfasts. I'd like to send both of them these great savory millet and vegetable cakes.

You might like these ideas from WFLH:

	Couscous Salad
	Amaranth Nut Granola
	Bulgur with Vegetables and Feta

From around the blogs:

• Tea & Cookies - China Forbes Quinoa with Avocado
• Kitchen Parade - Quinoa & Black Bean Salad
• Veggie Meal Plans - Breakfast Bars
• Green Gourmet Giraffe - Pumpkin and Millet Bake

 

Daily Tiffin Reading Tip:

•  Meal Frequency and Calorie Intake by Helen

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All photographs and written content on What's For Lunch, Honey? © 2006-2008 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

Blog Event: Jivha For Ingredients - Dal

I'll be celebrating Jihva for Ingredients this month with my Couscous. It contains not only a succulent variety of vegetables but also soft chickpeas, making it a perfect entry to the event.

Come and celebrate with me!

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jihva, event, couscous, recipe, food, chickpeas, vegetable, arabian

Cooking School: Falafel with a Tahini-Yogurt Sauce and a Minty Tabouleh

 
There are many reasons why I love going to visit my parents in Dubai - the main one, of course, is seeing my parents and brother! But also on the top of my list is the food - the Arabic food to be exact. Regulars to my blog will know that I have lived a larger part of my younger years in the Persian Gulf countries and literally grew up on good Lebanese, Egyptian and Syrian cuisine. Thanks to the large expatriate community in these countries we had several friends from these countries who often spoilt us with their large mezzes and delicious dishes.

Morning Glory Latte: Turmeric Milk and Spiced Matcha Latte

There's something magical about the stillness of the early morning – a moment of calm before the world awakens. For me, it has become a special moment where I can set intentions for the day ahead. And I've found that creating a morning routine with good habits can really help me feel more balanced and centred throughout the day.

Lamb and Quince Tagine

In a current school project, my son’s class is discussing dreams, wishes, ambitions and aspirations. Soeren with his 9 years old is very focused and pretty much knows where he wants to go in life. Although he might take up a totally different path and end up doing something completely different to what he dreams of now, what strikes me as impressive is that he has been able to find all the right resources he needs to pave his way for his ultimate goal.

Gozo and Malta - Magical Maltese Islands and some Stuffed Summer Squash

 

Malta 12PM. As we step out of the chilled aircraft onto the stairs we are engulfed by the warmth. Thirty-three degrees, sunny skies and not a cloud in the sight: a great start to our two week vacation. Dressed for central European weather, my jeans begin to feel uncomfortable. .

Parmesan Thai Basil Crusted Chicken

When the weekend rolls around I am mostly in the mood for cooking slightly more extravagant meals. During the week we usually indulge in quick and easy meals. Couscous, rice, some vegetables and of course sandwiches and salads. I do not cook every night. By the time we are home and done with chores, homework and such things there is not too much time to get into the kitchen and cook a larger meal.

Ras El Hanout Lamb Tagine with Pumpkin and Apricots

  

The blustery days of Autumn, blowing leaves in shades of burnt orange and gold make me happy. The mornings are crisp and clean. Walking barefooted out into our back yard early morning, the coffee cup in my hand steaming white puffs in the cool air and the moist dew against my feet give me that needed moment of serenity before I jump into my day.