(no subject)
Jul. 22nd, 2008 05:13 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffGrilled Mediterranean Vegetables with Couscous
Serving Size : 4
2 baby or Japanese eggplants, ends trimmed -- halved lengthwise
2 small zucchini, ends trimmed -- halved lengthwise
2 small yellow squash, ends trimmed -- halved lengthwise
1 large red bell pepper -- quartered
1 large yellow bell pepper -- quartered
2 to 3 tbsp. garlic infused olive oil*
1 14.5 oz can vegetable broth
1 cup couscous
salt & freshly ground pepper to taste
1 tablespoon porcini, basil, or rosemary infused olive oil (optional)
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil.
Arrange vegetables on grill rack over medium-hot coals.
Grill until tender, turning once, about 10-12 minutes.
Meanwhile, bring broth to a boil in a medium saucepan.
Stir in couscous; remove from heat.
Cover and let stand until liquid is absorbed, about 5 minutes.
Spoon couscous onto 4 serving plates and top with grilled vegetables.
Season with salt & pepper to taste.
Drizzle with flavored oil if desired.
NOTES: *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic.
Hash Brown Casserole
1 stick margarine or butter
2 lb bag frozen hash browns (thawed)
1 can cream of chicken (or cream of mushroom)
1 pint sour cream
1 tsp seasoned salt
2 Tbl dried minced onion
1 cup grated cheddar cheese
1 cup - approx - broken potato chips - Ruffles are best
In Glass or Stone 9x13 pan, melt the stick of margarine or butter. Then pour the hash browns in the pan. Combine the next four ingredients in a bowl - mix well. Pour over hash browns and mix gently. Bake at 325 for 45 minutes - till bubbly. Sprinkle top with cheese and broken potato chips and bake an additional 15 minutes more.
Serving Size : 4
2 baby or Japanese eggplants, ends trimmed -- halved lengthwise
2 small zucchini, ends trimmed -- halved lengthwise
2 small yellow squash, ends trimmed -- halved lengthwise
1 large red bell pepper -- quartered
1 large yellow bell pepper -- quartered
2 to 3 tbsp. garlic infused olive oil*
1 14.5 oz can vegetable broth
1 cup couscous
salt & freshly ground pepper to taste
1 tablespoon porcini, basil, or rosemary infused olive oil (optional)
Preheat grill. Brush both sides of eggplants, squash, and bell peppers with garlic oil.
Arrange vegetables on grill rack over medium-hot coals.
Grill until tender, turning once, about 10-12 minutes.
Meanwhile, bring broth to a boil in a medium saucepan.
Stir in couscous; remove from heat.
Cover and let stand until liquid is absorbed, about 5 minutes.
Spoon couscous onto 4 serving plates and top with grilled vegetables.
Season with salt & pepper to taste.
Drizzle with flavored oil if desired.
NOTES: *If garlic infused olive oil is not available, substitute 3 tbsp. olive oil combined with 2 cloves of minced garlic.
Hash Brown Casserole
1 stick margarine or butter
2 lb bag frozen hash browns (thawed)
1 can cream of chicken (or cream of mushroom)
1 pint sour cream
1 tsp seasoned salt
2 Tbl dried minced onion
1 cup grated cheddar cheese
1 cup - approx - broken potato chips - Ruffles are best
In Glass or Stone 9x13 pan, melt the stick of margarine or butter. Then pour the hash browns in the pan. Combine the next four ingredients in a bowl - mix well. Pour over hash browns and mix gently. Bake at 325 for 45 minutes - till bubbly. Sprinkle top with cheese and broken potato chips and bake an additional 15 minutes more.
