Couscous

Tonight we recycled more leftovers (my mother in law sent us carrots and ham). I am rather pleased with this one. 

We made a big pile of couscous.

I boiled 3 cups water with about two tablespoons of raj el hanout. When the water boiled, I added 2 cups couscous and put the lid on for five minutes.

My husband diced the leftover carrots and ham. I also had him add the leftover sugar snap peas. I heated that up on the stove and added about two tablespoons parsley.

When we took the lid off the couscous, my husband fluffed it and we put some on each plate. (We have some leftover).

I drizzled some extra virgin olive oil on each pile, added the carrot/ham mix (and I know this is not halal), sprinkled with more raj el hanout, and served.

I keep harissa in the freezer, a few spoonfuls in fold-over sandwich bags all rolled up inside a freezer bag. I took one out and thawed it out in warm water like when you get sauces in processed frozen dishes.

This hit the spot.

Squash and couscous

Today was a use-up-leftovers and play with the children kind of day.

So I heated up some Archer Farm Steam-in-bag sweet potatoes in maple-butter sauce that I got on clearance for $1.38 (before my discount). In the skillet, I mixed this, cubes of butternut squash and shredded vegetarian sausage (Morningstar breakfast patties-- 2 for the three of us).

Put everything over couscous and serve.

Cheesy Stuffed Peppers

I made a cheesy version of stuffed peppers which is in my Pfaltzgraf (sp) casserole dish in the oven now.

I started with seven peppers picked from the garden after a hail storm Monday. I cleaned them, cut the tops off, took the seeds out and boiled them for five minutes.

Then, I steamed (as in my steamer) some Israeli couscous with some garlic salt. Israeli couscous is huge compared to its "standard" cousin.

Next I made a sauce:
- 2 tablespoons extra virgin olive oil, cold-pressed
- 1 teaspoon garlic salt
- 1 teaspoon four color organic pepper

Heat. Add:
- 1 can plain tomato sauce
- 5 torn basil leaves from the garden
- About 1/2 cup torn homemade bread, stale

Add:
- The couscous (I made one cup dry = hell of a lot prepared)
- About 1 cup shredded cheddar
- About 1/4 cup grated romano
- About 1/8 cup grated parmesan
- 1 tablespoon Italian seasoning
- 2 tomatoes from garden, diced

Stir. Stuff peppers and arrange in casserole dish. Plop extra filling around the peppers. Pour a second can of tomato sauce all around. Cover with lid. (My casserole dish is ceramic)

Bake for 45 minutes at 350 degrees.

Pork leftovers

We had waffles with peanut butter for lunch yesterday and my family had waffles for breakfast. Me, I'm holding out for waffles with ice cream.

For lunch, I took the leftover pork with apples, that I assumed was just apples and sauce, and poured it into a skillet. I planned to used Morningstar vegetarian sausage patties (2) as the protein source, but imagine my surprise when I found a pork chop in with the apples. So I chopped it nicely and added the porkchop and the sausage. Once that got bubbly, I poured the leftover coucous in. I served with leftover cornbake and watermelon.