Couscous with Dried Fruit and Feta

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Couscous with Dried Fruit and Feta

Source: Everyday with Rachael Ray, August 2010. Available online.

Ingredients: 
2 5.8 oz. packages  garlic-flavored couscous 
1 C. dried cranberries or golden raisins 
1 C. dried apricots, chopped 
1/2 C. chopped scallions 
1 C. feta cheese crumbles

Preparation:

Prepare the couscous according to package directions. Place in a large bowl and fluff with a fork. Stir in the cranberries, apricots, scallions and feta; season with salt and pepper.

Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

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Chicken, Green Bean, Corn, and Wheat Bulgar Salad with Goat Cheese

Source: Adapted from a similar recipe in Bon Appetit, August 2009. Epicurious

Ingredients:
1/2 cup wheat bulgar
3 tablespoons extra-virgin olive oil, divided
8 ounces skinless boneless chicken breast halves, chopped
12 ounces green beans, trimmed, cut into 1 1/2-inch pieces
2 cups fresh yellow corn kernels (cut from 2 to 3 ears of corn)
3 green onions, thinly sliced (about 3/4 cup)
1 tablespoon minced fresh thyme
1/2 teaspoon coarse kosher salt
2 tablespoons white wine vinegar
2 tablespoons minced shallot
1 teaspoon Dijon mustard
4 ounces fresh goat cheese, crumbled (about 1 1/4 cups)


Preparation:

Cook wheat bulgar according to package instructions.

Meanwhile, heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet; cook until golden brown and cooked through. 

Cook green beans in large saucepan of boiling salted water until crisp-tender, about 4 minutes. Drain. Rinse under cold water to cool; drain. Transfer beans to kitchen towel; pat dry. 

Mix bulgar, chicken, and green beans in large bowl; add corn and green onions.

Combine remaining 2 tablespoons oil, thyme, and 1/2 teaspoon coarse salt in small bowl. Press with back of spoon to release flavor. Whisk in vinegar, shallot, and mustard. Pour over salad in bowl; toss to coat. Season to taste with salt and pepper.  Sprinkle with goat cheese.

Peanut-Curry Noodles

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Peanut-Curry Noodles

Servings: 4

Time: 35 minutes

Source: Food Network Magazine

Ingredients:

Kosher salt

12 oz whole-wheat spaghetti

2/3 C crunchy peanut butter

 2 T  curry paste

2 tsp rice wine vinegar

Juice of 1 lime, plus wedges for serving

1/3 C fresh cilantro leaves, plus more for sprinkling

2 scallions, thinly sliced

1 cucumber, peeled, seeded and cut into thin strips

1 large carrot, coarsely grated

Red pepper flakes or chili paste, for serving

Preparation:

Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve about 1/2 cup cooking water, then drain in a colander and rinse under cold water. Shake off the excess water.

Meanwhile, puree the peanut butter, curry paste, vinegar, lime juice, cilantro, 1/2 cup water and 1 teaspoon salt in a food processor or blender until smooth. Toss the spaghetti with the peanut sauce, scallions, cucumber and carrot in a large bowl until coated. Season with salt and stir in some of the reserved cooking water to loosen the sauce, if necessary. Transfer to bowls and top with more cilantro and pepper flakes, if desired. Serve with lime wedges.

Per serving: Calories 574; Fat 23 g (Saturated 4 g); Cholesterol 0 mg; Sodium 576 mg; Carbohydrate 79 g; Fiber 16 g; Protein 24 g

Supreme Pizza Pasta Salad

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Supreme Pizza Pasta Salad

Servings: 6

Time: 25 minutes

Source: Rachael Ray, Food Network Website

Ingredients:

2 plum tomatoes, seeded and chopped

1/2 medium red onion, chopped

8 fresh white button mushrooms, sliced

1 small green bell pepper, seeded and chopped

1 stick pepperoni, casing removed and cut into a small dice

1 pound ball fresh mozzarella or fresh smoked mozzarella, diced

20 leaves fresh basil, torn or thinly sliced

1 pound wagon wheel pasta, cooked to al dente and cooled under cold water, then drained

     Dressing

2 teaspoon garlic salt

2 teaspoon dried oregano leaves or Italian dried seasoning

2 rounded tablespoon tomato paste

4 tablespoons red wine vinegar, eyeball it

2/3 cup extra-virgin olive oil, eyeball it

Freshly ground black pepper

Preparation:

Combine tomatoes, onion, mushrooms, peppers, pepperoni, mozzarella, basil and pasta in a big bowl. Whisk garlic salt, oregano or Italian seasoning, tomato paste and vinegar together. Stream in extra-virgin olive oil while continuing to whisk dressing. When oil is incorporated, pour dressing over pasta salad, add a few grinds of black pepper to the bowl, then toss salad to coat evenly. Adjust your seasonings and serve salad. Leftovers make a great lunch or snack the next day!