Spring Couscous Salad (vegan)

Recipe from Yasmeen Ali 

Husband-Tested in Alice’s Kitchen
Yield: 2-3 servings 

Now this is what I call a beautiful spring salad! It is loaded with bold, fresh flavors of mint, parsley, arugula and onions.  I love the crunch of the pistachios and garlicky “marinade” that is tossed in just before serving.  Because I keep Sumac Onion Salad in the fridge on a regular basis, I used that instead of the red onion/lemon mixture listed in the recipe. Both have the same lemony flavor, so either will work.  I’m sure any greens will be dandy in this salad as well as any nuts or seeds.  Za’atar and sumac are spices that can be found in most supermarkets or specialty stores.

Red Onions (I used Sumac Onion Salad in place of this.) 
½ small red onion, thinly sliced
4 Tablespoons fresh lemon juice 
1 teaspoon lemon zest
1 teaspoon kosher salt 

Couscous & Greens
1 cup fresh English peas (frozen, thawed peas will also work)
1 cup pearl couscous (plus 1½ cups water and 1 teaspoon kosher salt)
1 cup arugula, roughly chopped
½ cup firmly packed parsley, finely minced
½ cup firmly packed mint, finely minced
½ cup roasted pistachios, roughly chopped 

Marinade
4 Tablespoons olive oil
3 garlic cloves, thinly sliced 
2 teaspoon za’atar* 
½ teaspoon ground cumin 
1 teaspoon kosher salt, plus more to taste 
Sumac for serving, if desired

Instructions
Start off by blanching* the peas in boiling water. Drain the peas and set aside, and then cook the couscous in the same pot you used for the peas. 
Cook the couscous. Pour the couscous and 1½ cups water into the pot, along with 1 teaspoon salt. Bring to boil on high heat, then reduce to low, partially cover the pot, and let simmer for 8-10 minutes or until all the water is absorbed. Cover the pot and let it sit off the heat for 5 minutes. Then fluff with a fork and toss with 1-2 teaspoons of olive oil to prevent the couscous from sticking.
Prep the onions. To a bowl, add in the onions, lemon juice, zest, and salt. Toss together and set aside. 
While the couscous cooks, prep the herbs, arugula, and pistachios. Once the couscous is done, add it to the bowl of onions, along with the arugula, herbs, and pistachios. 
Make the marinade. Rinse and pat dry the pot you used for the couscous and add in the garlic and olive oil (I like to use the same pot to save on dishes). Gently fry the garlic over medium heat until it just starts to brown. Remove from the heat and stir in the zaatar, cumin and kosher salt.
Toss and serve. Pour the marinade over the salad and toss to combine. Season to taste with sumac and kosher salt, if desired.

Notes
*If you can’t find za’atar, mix together 1 tsp each sumac, sesame seeds, dried oregano, dried thyme, cumin, coriander, and 1/4 tsp kosher salt.
*To blanch to the peas, place them in boiling water for 1½ minutes.  Drain and rinse with ice cold water. 
 

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Red Pepper Couscous

Recipe from BOSH

Husband-Tested in Alice’s Kitchen
Makes 4 generous servings

Not only is this a cinch to make, but it’s delicious and beautiful and perfect for company.  It also makes a stupendous base for nourish bowls and even eggs over easy.

1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto OR Trader Joe’s Organic Roasted Red Pepper and Almond Pesto Sauce (Trader Joe's pesto is not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder

1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Lemon Rice (6-cup Rice Cooker**)

Recipe from The Ultimate Rice Cooker Cookbook
Husband-Tested in Alice’s Kitchen
Makes 3-4 servings

I have to say that this was one of the best meals of the year 2022  in our household. I was going for the traditional black-eyed peas and greens to up our chances for a prosperous 2023.  I decided to give this Lemon Rice recipe a go and, man, oh man, was this a winner of a side dish!  We usually eat brown basmati rice because of the flavor and health benefits, but it was New Year’s Day after all.  

1 cup long grain white rice, such as basmati

1 ½ cups vegetable broth or No-Chicken Broth

Pinch of salt

1 large clove garlic, peeled

2 teaspoons freshly grated lemon zest

2 Tablespoons unsalted vegan butter

2 Tablespoons chopped fresh Italian parsley

Place the basmati rice in a fine strainer or bowl.  Rinse with cold water at least twice until the rinse water is clear.  Drain.

Place the rice in the rice cooker bowl.  Add the broth and salt.  Stir to combine.  Place the garlic clove in the center on top of the rice.  Close the cover and set for the regular cycle.

When the machine switches to the Keep Warm cycle, add the lemon zest, butter, and parsley; stir to combine.  Close the cover and let the rice steam for 10 minutes.  Fluff the rice with a wooden spoon or plastic rice paddle.  This rice will hold on Keep Warm for 1-2 hours.  Before serving, remove the garlic clove and discard.  Serve the rice hot.

**The rice can be prepared per package instructions on top of the stove or even in the Instant Pot, using broth and adding the garlic.  When the rice is cooked, add the zest, butter and parsley.

White Miso Brothy Beans (Vegan)

Recipe from Tried and True Kylie Perrotti 

Husband-Tested in Alice's Kitchen

Makes 4 servings

It's such a simple dish with just a few ingredients and, yet, this soupy-stewy bean supper checked all the boxes for us, especially the husband.  I served it with some veggie broth sauteed bok choy drizzled with 1-Minute Sauce, grapes and farmers market bread toasted.  

2 teaspoons neutral cooking oil

2 shallots, peeled and quartered

4 Roma tomatoes, quartered

2 Tablespoons white miso paste

4 cups vegetable broth

2 (15 oz.) cans cannellini beans, drained and rinsed

1/2 cup fresh parsley, minced

Sea salt, to taste

Freshly ground pepper, to taste

1 Tablespoon fresh lemon juice

Heat the oil in a wide pot over medium heat.  Add the shallots and cook for 1 minute, just until they begin to sweat.

Place the tomatoes in an even layer in the pot.  Ensure they are on the cut sides and not on the skins.  Turn the heat to high and cook for 3-4 minutes or until the tomatoes and shallots begin to char.

Reduce heat to medium and add the miso paste into an open spot in the pot.  Mash it into the pot with a spoon.  Cook for 45 seconds until it begins to brown.  Pour in the vegetable broth and whisk the miso until it is completely combined.  Taste and season with salt and pepper.  

Add the beans and bring to a boil.  Boil for a few minutes until the broth reduces and thickens slightly.  Reduce the heat to low and simmer for 10 minutes.  Add the parsley and lemon juice and stir to combine.  

Nutritional Information:  251 calories; 42 g carbohydrates; 19 g protein; 4 g fat; 854 mg sodium; 12 g fiber; 4 g sugars; 19 mg vitamin C

Chickpea and Cauliflower Salad

Serves 4-6

Recipe from Everyday Food Magazine

Adapted and Husband-Tested in Alice’s Kitchen

We’ve found our new favorite salad! 

It’s quick and easy to make too.  I must confess that I’ve made it without roasting and I’ve made it roasting as well.  We liked the salad BOTH ways.  If you prefer lots of crunch, don’t bother with roasting the cauliflower.  You can either eat the entire salad raw or you can roast just the chickpeas.  (Roasting the chickpeas makes them crunchy.  Roasting the cauliflower makes it tender.) Pack this meatless salad in your lunch box (or for a picnic) along with a piece of fruit, Baba Ghanoush and sugar snap peas!

   

1 can (15.5 oz.) chickpeas, rinsed and drained

½ head cauliflower, chopped into bite-sized pieces

1 Tablespoon olive oil

Kosher salt, to taste

Freshly ground pepper, to taste

2 Tablespoon red wine vinegar

¼ cup olive oil

3 Tablespoons capers, drained

½ cup chopped almonds, toasted and chopped

1/3 cup golden raisins

½ cup fresh parsley, chopped

If you decide to roast, preheat the oven to 475 F.  On a rimmed baking sheet, toss together the chickpeas and cauliflower with 1 Tablespoon olive oil.  Sprinkle with Kosher salt and freshly ground pepper.  Roast for 20 minutes.  (Roasting is optional. This salad can be eaten raw.)

Meanwhile, put 2 Tablespoons red wine vinegar and ¼ cup olive oil in a jar with a lid.  Shake vigorously and then set aside.

Put the capers, almonds, raisins and parsley in a large bowl.  When the chickpeas and cauliflower are golden browned from roasting, add them to the large bowl.  Pour the red wine vinegar/olive oil mixture over the salad and toss.  Serve at room temperature or chilled.

Spicy Sautéed Fish with Olives and Cherry Tomatoes

4 Servings

Recipe from Candida Sportiello, Ventotene, Italy via Bon Appétit

Husband-Tested in Alice’s Kitchen

This is one of our favorite meals and it’s so quick and easy to make.  This dish is pretty enough and tasty enough to serve guests.  Serve with brown rice and a salad or steamed vegetables for a healthful dinner.

¼ cup olive oil

2 pounds tilapia, red snapper, or orange roughy fillets

½ cup chopped fresh parsley

½ teaspoon dried crushed red pepper

4 cups cherry tomatoes, halved (You can also use sun gold tomatoes as I did for the photo.)

1 cup Kalamata olives, chopped

6 garlic cloves, minced

Heat olive oil in heavy large skillet over medium-high heat. Sprinkle fish with salt and pepper. Add fish to skillet and sauté until just opaque in center, about 3 minutes per side. Transfer fish to platter. Add parsley and crushed red pepper to same skillet; sauté 1 minute. Add tomatoes, olives, and garlic; sauté until tomatoes are soft and juicy, about 2 minutes. Season sauce with salt and pepper; spoon over fish.

Salmon with White Beans

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Be sure to add this to your regular meal rotation.  Not only is it delicious, but it’s quick and easy to make. Salmon provides Omega 3 and protein and the beans are full of good-for-you fiber.  In a separate saucepan, steam up some fresh broccoli for a colorful and healthful side dish.  Be sure to prep the ingredients before beginning because this dinner comes together very quickly.  Start out sautéing the beans and rosemary. They create a bed for the salmon, acting as a steamer basket within the lidded skillet.

3 Tablespoons olive oil

2 cans (15.5 ounces each) cannellini beans, rinsed and drained

1 Tablespoon finely grated lemon zest (from 1 lemon), plus wedges for serving

½ teaspoon chopped fresh rosemary

½ cup chicken broth

4 salmon fillets (4 to 6 ounces each)

Coarse salt and ground pepper

½ cup fresh parsley

In a large skillet, heat oil over medium. Add beans, zest, and rosemary and sauté until fragrant, 1 minute. Add broth and salmon to skillet and season with salt and pepper. Cover and cook until salmon is opaque, about 10 minutes. Sprinkle with parsley and serve with lemon wedges.

Be sure to have all the ingredients prepared before you start cooking because
this meal comes together quickly.  By the time you set the table and clean up
your prep area, dinner will be done.  Steam or roast your favorite veggies as a
side dish to this meal.

Homemade Whole-Grain Crusted Baked Fish Sticks with Herb Dipping Sauce

Serves 4

Recipe from Everyday Food

Husband-Tested in Alice’s Kitchen

Once you’ve made these homemade fish sticks, you will never again consider eating frozen fish sticks in the box.  These are great and deserve to be in your regular meal rotation.  To make these even more healthful, use whole-wheat Panko crumbs and replace the mayo with non-fat plain Greek yogurt. 

1 large egg, lightly beaten

Kosher salt and freshly ground pepper

2 cups whole-wheat Panko crumbs or whole-grain bread crumbs

1 Tablespoon Old Bay Seasoning or other favorite seasoning

2 Tablespoons olive oil

1 ½ pounds tilapia or cod fillets

½ cup light mayonnaise or  non-fat plain Greek yogurt

¼ cup fresh parsley, chopped

1 Tablespoon Dijon mustard

2 teaspoons prepared white horseradish
1 Tablespoon fresh lemon juice, plus lemon wedges for serving

Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.

To make fish sticks, cut fillets in half lengthwise and then again crosswise.

Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.

Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.

Homemade Fish Sticks & Herb Dipping Sauce with
mashed sweet potato & sauteed snow peas and peppers