Pho with Thai Pork and Cilantro Soup

Soup stock:

• 1.5 - 2 lb. pork bones
• 2 quarts water (8 cups)
• 1 tsp. sea salt
• 1/2 tsp. ground white pepper (or black pepper)
• 1/4 cup cilantro roots

Other:

• 2 Tbs. fish sauce to taste
• 3/4 cup finely slivered fresh ginger
• 1/3 cup peanut oil or canola oil
• 8 cloves garlic, chopped
• 4 Scallions, cut into thin rounds
• 1/2 - 1 cup short cilantro sprigs
• 1 package of Pho noodle

This broth is based on Thai Congee soup Kao Dtom Moo.

1.Place soup stock ingredients in a large pot and bring to a boil. Reduce heat and simmer 45-60 minutes.

2. When stock is ready, add Fish Sauce to taste

3. Heat up the oil and put the ginger in, cooked till golden and take it out. Put chopped garlic into the same oil on high heat, cook till golden, then turn off the stove and let the garlic sit in the oil.

4. Cook the Pho as instructed (preferably al-dente), rinse in cold tap water to get the starch out and put in noodle bowl

5. Ladle the broth into the bowl

6. Add ginger, garlic with oil and green onion as desired

Serves 4

from Cheap Ass Food

Saturday Morning Eggs

• 4 large eggs
• splash milk/water/half and half
• 1 cup of cherry tomatoes
• 1/2 cup of onions chopped
• hand full of chopped cilantro
• one green onion chopped
• pinch of salt and black pepper
• 2 ounce (+) of any cheese

The first thing you want to do is turn on your stove, put your pan on it, I prefer cast-iron for the nice browning effect. Drizzle some olive oil; enough to cover the whole pan, and then throw in your tomatoes, onions, and green onions let it sit for 2 minutes. Stir and make sure you get the other sides nice and caramelized. In goes the cilantro salt and black pepper while the veggies are cooking crack all the eggs in a bowl and add couple of splashes into the bowl and whisk.

Pour in your eggs and let it sit for couple of minutes till you see the edges hardening, at this point you can add in your cheese of your choice and scramble the whole pile of mess or you can let it sit until it’s cook all the way through.

This dish goes well with some tortillas or bread; if you are going to eat with some tortillas you can heat it on your stovetop. Turn on the stove and place the tortillas on top, use a tong to flip to the other side.

from Cheap Ass Food

Fresh-from-the-Garden Vegetable Salad

• 4 quarts water
• 3/4 pound green beans, trimmed
• 3/4 pound carrots, cut into 3 1/2 x 1/4-inch sticks
• 1 tablespoon sugar
• 2 tablespoons cider vinegar
• 2 tablespoons Dijon mustard
• 1 tablespoon vegetable oil
• 3/4 teaspoon salt
• 1 cup yellow bell pepper strips
• 1/4 cup finely chopped onion

Bring the water to a boil in an 8-quart stockpot. Add beans; cook for 1 minute. Add carrots; cook mixture 2 minutes or until crisp-tender. Drain; place vegetables in ice water. Let stand 1 minute or until cool; drain.

Combine sugar, vinegar, mustard, oil, and salt in a large bowl; stir well with a whisk. Add beans, carrots, bell pepper, and onion; toss gently to coat.

Yield: 6 servings (serving size: 1 cup)

Nutritional Information: CALORIES 84(31% from fat); FAT 2.9g (sat 0.5g,mono 0.7g,poly 1.2g); PROTEIN 1.8g; CHOLESTEROL 0.0mg; CALCIUM 39mg; SODIUM 466mg; FIBER 3.4g; IRON 1.1mg; CARBOHYDRATE 14g

from Cooking Light, AUGUST 2001 via Myrecipes.com

Apple Slaw

The sweet-spicy Pink Lady apples complement the tartness of the cherries and the vinaigrette in this slaw, which is a natural companion for pork chops or ham. Cameo, Fuji, or Gala apples will also work well.

Vinaigrette:

• 1/4-1/3 cup packed brown sugar
• 1/3 cup cider vinegar
• 1 1/2 tablespoons vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Slaw:

• 2 1/2 cups chopped Pink Lady or other sweet apple
• 1 (12-ounce) package broccoli slaw
• 1 (3-ounce) package dried tart cherries or dried cranberries
• 2 tablespoons unsalted sunflower seed kernels or pumpkin seeds

To prepare vinaigrette, combine first 5 ingredients in a small bowl, stirring well with a whisk.

To prepare slaw, combine apple, broccoli slaw, and dried cherries. Drizzle with vinaigrette; toss well to combine. Sprinkle with sunflower seeds; chill for up to 3 hours.

Yield: 8 servings (serving size: 1 cup)

Nutritional Information: CALORIES 125(29% from fat); FAT 4g (sat 0.5g,mono 2.1g,poly 1.1g); PROTEIN 2.1g; CHOLESTEROL 0.0mg; CALCIUM 33mg; SODIUM 91mg; FIBER 2.7g; IRON 0.9mg; CARBOHYDRATE 24.9g

from Cooking Light via MyRecipes.com

Apple Blintz Pancakes

• 1 cup pancake mix
• 1 egg
• 1/4 cup cottage cheese or ricotta cheese
• 1 cup whole milk
• 1 tablespoon vegetable oil
• 3/4 cup sour cream
• 1 cup applesauce
• 2 teaspoons ground cinnamon (optional)

Place the pancake mix in a large bowl. In another bowl, whisk together the egg, cottage cheese, milk, oil, and ¼ cup of the sour cream. Stir the wet ingredients into the pancake mix and whisk just to combine. Let the batter rest according to the pancake-mix label directions (or for 5 minutes if you make your own mix). Place a nonstick griddle or skillet coated with oil, butter, or cooking spray over medium-high heat. Spoon or pour about 1/3 cup of batter for each pancake onto the griddle. Turn when bubbles rise to the surface and the edges look cooked. Repeat with the remaining batter. Before serving, spoon 1 tablespoon of the applesauce onto one half of each pancake; fold in half and top with some of the remaining sour cream. Sprinkle with cinnamon (if desired).

Yield: Makes 10 to 12 pancakes

Nutritional Information: CALORIES 123(0% from fat); FAT 6g (sat 3g); PROTEIN 4mg; CHOLESTEROL 29mg; CALCIUM 85mg; SODIUM 178mg; FIBER 1g; CARBOHYDRATE 14g; IRON 1mg

from Real Simple via MyRecipes.com

Broccoli Cole Slaw

• 2 bags (3-ounce) Ramen Noodle Soup, Oriental flavor
• 1/4 stick butter
• 1/4 cup slivered almonds
• 2 bags (12-ounce) bags broccoli cole slaw
• 1/4 cup sunflower seeds
• Chopped green onions, for garnish
• additional veggies such as Sugar Snap peas, carrots, bell pepper (optional)
• mandarin oranges or dried cranberries (optional)

Dressing Mix:

• 1/2 cup canola oil
• 1/4 cup brown or white sugar
• 1/4 cup apple cider vinegar
• 1 ramen noodle seasoning packet

Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and slivered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped green onions.

from Paula's Home Cooking via The Food Network

White Beans and Sausage

Note, this recipe calls for preparing dried beans. You can substitute steps 1 and 2 in the recipe by using 4 15-ounce cans of beans, rinsed and drained.

Beans

• 1 lb dried cannellini beans
• 2 Tbsp olive oil
• 4-5 fresh sage leaves
• 2 cloves garlic, crushed
• 4 black peppercorns
• Salt

Beans with sausage

• 5 Tbsp olive oil
• 1 1/2 pounds sweet Italian sausage
• 4 cloves garlic, peeled and crushed
• 3-4 canned plum tomatoes, chopped
• Pinch red pepper flakes
• 1 cup tomato purée
• Salt (about 2 teaspoons) and freshly ground black pepper

1. Sort through the beans, removing any stones. Rinse the beans under cold running water. Place beans in a large pot and cover by at least a couple of inches with cold water. Let soak for at least 4 hours, preferably overnight.

2. Drain the beans. Add 3 quarts of water back to the beans in the pot. Add 2 Tbsp olive oil, the sage leaves, 2 cloves crushed garlic, and the peppercorns. Cover, bring to a simmer on medium heat, and simmer beans for one hour. Season to taste with salt. Lower the heat so that the beans are barely simmering. Cook for an additional 1-2 hours, until beans are just tender. Note that the fresher the beans the shorter the cooking time, the older the beans the longer. Remove from heat and let cool in cooking liquid. Set aside 1/2 cup of the cooking liquid, drain the rest from the beans.

3. Heat 1 Tbsp olive oil in a large, heavy-bottomed skillet over medium heat. Remove sausages from their casings (if the sausage has come in casings), and fry on the skillet until lightly browned, about 3-4 minutes. Do not stir that much and do not crowd the pan, or the sausage won't brown well. Add the reserved bean cooking liquid, 4 Tbsp olive oil, garlic, chopped tomatoes, and red pepper flakes, stirring occasionally until slightly thickened, about 5 minutes.

4. Add the reserved beans and tomato purée. Season to taste with salt and pepper. Simmer a few minutes longer, stirring gently, until sausage is cooked through and the sauce has thickened. Be careful not to break up the beans.

Serves 4-8.

Adapted from a recipe in Saveur Magazine via Simply Recipes

Pot Roast Pasta (Stracotto)

A stracotto is actually a stew, long simmered to concentrate the juices of the meat into a dense flavor. When spooned over tubular pasta, the bits of meat that have not disintegrated nestle into the cavities. Over flat noodles, the full-flavored sauce will cling to the tender ribbons.

• 3 tablespoons olive oil
• 2 pounds beef bottom round roast
• 1 1/2 cups chopped onions
• 1 cup chopped carrots
• 1 cup chopped celery
• 4 cloves garlic, slivered, plus
• 1 teaspoon minced garlic
• 1 cup homemade beef stock or canned broth
• 1 can (28 ounces) plum tomatoes, drained
• 3 tablespoons tomato paste
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme leaves
• 1 bay leaf
• 1/2 cup dry red wine
• 1/4 cup chopped fresh Italian (flat-leaf) parsley
• 1 pound penne or pappardelle

1. Heat the oil in a Dutch oven over medium-low heat. Add the pot roast and brown on all sides. Remove the meat from the pan, and set aside.

2. Add the onions, carrots, celery, and slivered garlic and sauté until soft, 10 minutes. Remove the vegetables and set aside.

3. Set a rack in the bottom of the pot and place the roast on top. Pour the stock into the pot. Bring it to a boil, reduce the heat, cover, and simmer for 1 hour.

4. Preheat the oven to 350 degrees F.

5. Remove the roast and the rack from the Dutch oven, and cut the meat into 1/4-inch-thick slices (they will be quite rare). Return the slices to the pot, layering them evenly.

6. Crush the plum tomatoes slightly, and add them to the pot along with the tomato paste, the 1 teaspoon minced garlic, pepper, salt, thyme, bay leaf, red wine, and reserved vegetables. Bring to a boil, transfer to the oven, and bake, covered, until the meat falls apart, 1 1/2 hours.

7. Remove the meat and bay leaf from the pot, and allow to cool slightly. Discard the bay leaf. Shred the meat and return it to the pot. Add the parsley, and heat through.

8. Bring a large pot of water to a boil. Add the pasta, and cook at a rolling boil until just tender. Drain. Serve the stracotto over the hot pasta.

Makes 6 portions

from The New Basics Cookbook

unexpected copyright news

I just learned that individual recipes are not subject to copyright under US law, so I don't need to hide my little compilation behind a login wall. I'll be opening it up presently.

Open-Face Egg Muffins

• PAM Original No-Stick Cooking Spray
• 1 /2 cup (4 ounces) Egg Beaters
• 1 English muffins, split and toasted
• 1/2 medium tomato, cut into 2 slices
• 2 T. (1/2 ounce) shredded reduced-fat Cheddar cheese
• 1 /2 teaspoon chopped fresh chives

1. Preheat broiler. Spray medium nonstick skillet with cooking spray; heat over medium heat. Pour Egg Beaters into skillet. Cook until slightly set; stir. Cook an additional 6 minutes, or until Egg Beaters reach desired doneness, stirring occasionally.

2. Place muffin halves, cut sides up, on ungreased baking sheet. Top each with half of the scrambled Egg Beaters, 1 tomato slice and 1 tablespoon cheese. Broil 1 to 2 minutes, or until cheese is melted.

3. Sprinkle chives evenly over muffins.

Makes 2 servings

Amount per Serving: CALORIES 120; Total Fat 2.0 grams; Sodium 220 milligrams; Total Carbohydrate 15 grams; Dietary Fiber 0 grams; Sugars 1 grams; Proteins 10 grams; Vitamin A: 4%; Vitamin C: 8%; Iron: 6%; Calcium: 8%

from EggBeaters website

Fresh Fruit Yogurt Pops

• 2 cups low-fat vanilla yogurt
• 1 tsp. vanilla extract
• 1 T. fresh lemon juice
• 1/4 cup corn syrup
• 2 cups fresh summer fruit, such as pitted cherries

1. Place yogurt, vanilla, lemon juice, corn syrup and 1 cup fruit in a blender or food processor and puree until smooth. Add remaining fruit and pulse 3 or 4 times, or until fruit is broken down into small pieces.

2. Pour mixture into 8 1/2-cup frozen pop molds. Place tops on molds; insert wooden sticks. Freeze at least 4 hours.

Serves 8

per serving: 100 cals; 3g protein; 1g total fat; 21g carb; 1g fiber; 19g sugars

from Wild Oats magazine

Red, White, and Blueberry Bonanza

Love the taste of fresh berries and whipped cream, but not all the calories? Fold strained vanilla yogurt into a little real whipped cream.

• 2 6-oz containers low-fat vanilla yogurt
• 1/3 cup whipping cream
• 1 pint strawberries, halved
• 1 pint blueberries
• 4 sprigs mint

1. Line colander with cheesecloth or coffee filters and set over bowl. Spread yogurt in colander and let drain in refrigerator 1 hour, or overnight.

2. Whip cream with electric mixer until soft peaks form. Fold yogurt into whipped cream.

3. Spoon 1/4 cup whipped cream mixture into bottom of glasses. Sprinkle berries over whipped cream mixture and repeat layering. Garnish with mint sprigs and serve.

Serves 4

per serving: 399 cals; 7g protein; 7g total fat; 82g carbs; 7g fiber

from Wild Oats magazine

Spinach-Quinoa Salad with Cherries and Almonds

Perfect for picnics because it's filling and won't get soggy. Also works well with couscous or bulgur.

• 1/4 cup sliced almonds
• 1 1/2 cups quinoa, rinsed and drained
• 2 cups spinach leaves
• 2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped
• 1 cucumber, peeled, seeded, and cut into 1/3-inch dice (about 1 1/2 cups)
• 1 15-oz can chickpeas, rinsed and drained
• 1 small red onion, finely chopped (about 1/2 cup)
• 1/4 cup plain low-fat yogurt
• 3 T. olive oil
• 2 T. fresh lemon juice
• 1 cloves garlic, minced (about 2 t.)

1. Preheat oven to 350F. Spread almonds on baking sheet and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool.

2. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium-low, cover, and simmer 15 minutes, or until all liquid has been absorbed.

3. Remove from heat and cool, covered, in pot.

4. Cut spinach into chiffonade.

5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas, and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice, and garlic in a small bowl. Pour over salad and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavors to develop, then serve.

Serves 6

Per serving: 352 cal; 11g protein; 12.5g total fat; 52g carb; 492mg sodium; 8g fiber

from Wild Oats magazine

Grilled Tuna Salad with Sun-dried Tomato Dressing

For the dressing

• 1 large garlic clove, minced and mashed to a paste with 1/2 teaspoon salt
• 2 tablespoons red-wine vinegar
• 1 tablespoon fresh lemon juice plus additional to taste
• 1/4 cup finely chopped drained sun-dried tomatoes packed in oil
• 2 plum tomatoes, seeded and chopped
• 1/2 cup olive oil
• 2 tablespoons sour cream
• 1/2 cup packed fresh coriander

• 10 cups loosely packed mesclun
• 1 cup cherry tomatoes, halved lengthwise
• 1 cup cooked fresh corn (cut from about 2 ears)
• two 1-inch-thick tuna steaks (about 1-1/2 pounds) olive oil for brushing the tuna
• nasturtium blossoms for garnish if desired

Make the dressing: In a blender blend together the garlic, the vinegar, 1 tablespoon of the lemon juice, the sun-dried tomatoes, the plum tomatoes, and 1/4 cup water until the mixture is smooth and with the motor running add the oil in a stream. Add the sour cream, the coriander, the additional lemon juice, and salt and pepper to taste and blend the dressing until it is combined well. (The dressing may be made 1 day in advance and kept covered and chilled. Let the dressing return to room temperature.)

In a large bowl toss the mesclun with the tomatoes and the corn and divide the mixture among 4 plates. Brush the tuna on both sides with the oil, season it with salt and pepper, and grill it on an oiled rack set about 4 inches over glowing coals for 4 to 5 minutes on each side for medium-rare, or until is cooked to the desired degree. Let the tuna stand for 3 minutes and cut it against the grain into 1/4-inch-thick slices. Divide the tuna slices among the salads and pour about 1/4 cup of the dressing over each serving. Serve any remaining dressing separately and garnish the salads with nasturtium blossoms.

Serves 4.

from Epicurious

Grilled Corn and Shrimp Salad

• about 12 bamboo skewers
• 4 ears fresh corn
• 1 large red bell pepper
• 1 pound jumbo shrimp (21 to 25)
• 4 scallions
• 1 tablespoon fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1 tablespoon extra-virgin olive oil
• 1/2 pound baby romaine leaves or mesclun (mixed baby greens)
• optional: avocado, sliced

Prepare grill and soak skewers in water 30 minutes.

Shuck corn and quarter bell pepper lengthwise. Shell and devein shrimp. Holding 2 skewers parallel and slightly apart, thread 4 shrimp onto each pair of skewers (this will make shrimp easier to turn on grill).

Grill corn on a lightly oiled rack set 5 to 6 inches over glowing coals, turning occasionally, until browned and tender, 8 to 10 minutes, and transfer to a large bowl. Grill bell pepper and scallions, turning occasionally, until browned and crisp-tender, about 5 minutes, and transfer to bowl. Grill shrimp until just cooked through, about 1 1/2 minutes on each side, and transfer to bowl.

Cut kernels from cobs into another large bowl. Peel bell pepper and cut into 1/4-inch-wide strips. Thinly slice scallions. Add bell pepper, scallions, shrimp, lemon juice, and salt and pepper to taste to corn and toss to combine. In a small bowl whisk together vinegar, oil, and salt and pepper to taste.

Arrange greens on 4 plates and top with corn mixture. Drizzle salads with vinaigrette.

Makes 4 servings.

from Epicurious

Grilled Chicken with Shredded Mesclun Salad

• 1/2 cup fresh lime juice
• 1 tablespoon mild honey
• 1/2 teaspoon dried hot red pepper flakes
• 2 1/4 teaspoons salt
• 1 cup olive oil
• 6 chicken breast halves with skin and bones (3 lb total)
• 2 large tomatoes, cut into 1/2-inch pieces (2 cups)
• 2 medium shallots, halved lengthwise and thinly sliced crosswise (1/2 cup)
• 8 oz mesclun, thinly sliced (6 cups)
• 1 cup loosely packed fresh basil leaves, thinly sliced

Prepare chicken and salad: Whisk together lime juice, honey, red pepper flakes, and 3/4 teaspoon salt in a large bowl and add oil in a slow stream, whisking.

Transfer chicken to a 1-gallon sealable plastic bag and add 1/3 cup lime vinaigrette, then seal bag. Marinate chicken at room temperature 15 minutes.

Transfer another 1/3 cup lime vinaigrette to a bowl, stir in tomatoes and shallots, and marinate until chicken is finished cooking. Transfer another 1/3 cup lime vinaigrette to a large bowl and set aside for cooked chicken. Put remaining lime vinaigrette in a small airtight container and reserve for lettuce wraps (recipe follows).

Remove chicken from bag, discarding marinade, and sprinkle all over with remaining 1 1/2 teaspoons salt.

To cook chicken using a charcoal grill: Open vents on bottom of grill and on lid. Light a large chimney starter of charcoal briquettes (80 to 100) and pour them evenly over 1 side of bottom rack (you will have a double or triple layer of briquettes).

When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken breasts, starting with skin sides down, on a lightly oiled rack over coals, uncovered, turning once, until well browned, 5 to 6 minutes total.

Move browned chicken breasts to side of grill with no coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.

To cook chicken using a gas grill: Preheat all burners on high, covered, 10 minutes, then adjust heat to moderately high.

Sear chicken on lightly oiled grill rack, covered with lid, turning frequently, until well browned, about 6 minutes total.

Turn off 1 burner (middle burner if there are 3) and arrange all seared chicken on rack above shut-off burner. Cook seared chicken, covered with lid, turning over once, until just cooked through, 10 to 15 minutes.

Toss grilled chicken with lime vinaigrette: Transfer hot grilled chicken to large bowl with lime vinaigrette and turn to coat. Leave in bowl 5 minutes, then transfer to a platter and loosely cover with foil.

Assemble salad: Toss together mesclun, basil, tomato mixture, and salt to taste. Drizzle some lime vinaigrette from bowl over chicken and serve with mesclun salad.

Cooks' notes: If you aren't able to grill outdoors, chicken can be roasted, skin sides up, in an oiled foil-lined large shallow baking pan in middle of a preheated 500°F oven until skin is crisp and chicken is cooked through, 25 to 35 minutes total.

Makes 6 main-course servings.

from Epicurious

Mesclun Salad

• 1 tablespoon fresh lemon juice
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon sugar
• 2 tablespoons olive oil
• 5 ounces mesclun (8 cups)

Whisk together lemon juice, mustard, sugar, and 1/2 teaspoon salt in a large bowl until salt and sugar are dissolved, then add oil in a slow stream, whisking until emulsified.

Add greens to dressing and toss to coat. Serve immediately.

Makes 4 servings.

Variations: add 1-2 t. truffle oil or chopped truffle to vinaigrette

from Epicurious

Paella with Tomatoes

• 3 1/2 cups stock or water
• 1 1/2 pounds ripe tomatoes, cored and cut into thick wedges
• Salt and freshly ground black pepper
• 1/4 cup extra virgin olive oil
• 1 medium onion, minced
• 1 tablespoon minced garlic
• 1 tablespoon tomato paste
• Large pinch saffron threads (optional)
• 2 teaspoons Spanish pimentón (smoked paprika), or other paprika
• 2 cups Spanish or other short-grain rice
• Minced parsley for garnish

1. Preheat oven to 450 degrees. Warm stock or water in a saucepan. Put tomatoes in a medium bowl, sprinkle with salt and pepper, and drizzle them with 1 tablespoon olive oil. Toss to coat.

2. Put remaining oil in a 10- or 12-inch ovenproof skillet over medium-high heat. Add onion and garlic, sprinkle with salt and pepper, and cook, stirring occasionally, until vegetables soften, 3 to 5 minutes. Stir in tomato paste, saffron if you are using it, and paprika and cook for a minute more. Add rice and cook, stirring occasionally, until it is shiny, another minute or two. Add liquid and stir until just combined.

3. Put tomato wedges on top of rice and drizzle with juices that accumulated in bottom of bowl. Put pan in oven and roast, undisturbed, for 15 minutes. Check to see if rice is dry and just tender. If not, return pan to oven for another 5 minutes. If rice looks too dry but still is not quite done, add a small amount of stock or water (or wine). When rice is ready, turn off oven and let pan sit for 5 to 15 minutes.

4. Remove pan from oven and sprinkle with parsley. If you like, put pan over high heat for a few minutes to develop a bit of a bottom crust before serving.

Yield: 4 to 6 servings.

from Mark Bittman (The Minimalist) in the New York Times

Golden Couscous

• 2 cups low-salt chicken broth
• 2 T. golden raisins
• 1 tablespoon butter
• 1 cup sliced onions
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1 cups whole wheat couscous (about 1/2 pound)
• 1/4 cup slivered almonds, toasted

Bring broth to boil in medium saucepan. Reduce heat to very low; cover to keep hot. Add raisins to plump.

Melt butter in heavy large saucepan over medium heat. Add onions; sauté until tender and light golden, about 8 minutes. (If you have time, caramelize onions for additional flavor.) Add turmeric and cumin; stir 1 minute. Add couscous; stir until coated with onion mixture. Mix in hot broth. Remove from heat. Cover and let stand until broth is absorbed, about 12 minutes. Fluff couscous with fork. Season generously with salt and pepper. Mound on platter. Sprinkle with almonds.

Variations: Add sauteed zucchini, eggplant, or bell pepper, shredded carrots, canned garbanzo beans, uncooked tomato, arugula or spinach, cooked butternut squash chunks, peas, crumbled feta cheese

Makes 3 servings.

Adapted from Epicurious