Couscous with Artichokes, Feta and Toasted Walnuts

I believe it was 1996 when a co-worker asked me what I had brought for lunch and I said couscous. She smiled her beautiful smile, said, "I don't know what it is, but it sounds sexy. . .couscous. Couscous. Couscous". I suppose I'll always think of her when I decide to make couscous, no matter the recipe.

I used Israeli couscous for this dish, which requires simmering for about 8 to 10 minutes, but I have also made it with traditional North African couscous which only requires steeping in hot water for a few minutes to be ready to serve. Use the couscous you prefer. It does sound sexy, doesn't it? Couscous.

Couscous with Artichokes, Feta and Toasted Walnuts
1 1/2 cups Israeli couscous
2 1/4 cups boiling water
Two 6 oz. jars marinated artichokes, drained, roughly chopped
1/2 cup toasted, chopped walnuts
1 Tbsp. chopped fresh oregano
1/4 cup chopped fresh parsley
Juice of half a lemon
1 Tbsp. olive oil
6 oz. feta cheese, cubed
Salt and freshly ground black pepper, to taste

Pour boiling water over couscous, cover and simmer for 8 to 1o minutes, stirring occasionally. Pour cooked couscous into a large bowl, stirring to fluff. Add the artichoke hearts, toasted walnuts, oregano, parsley, lemon juice, and olive oil. Stir and mix well. Fold in the feta cheese cubes. Taste, adding salt and pepper, if desired along with a little more lemon juice or olive oil as needed.

Lemon Tahini Sauce

This is the sauce I served with my Falafel dinner. It also serves very well as a satisfying lunch, with pita bread and raw vegetables--carrots, celery, cucumber, radishes, scallions, bell peppers for dipping. Or if you prefer, you can thin it out with additional yogurt to make a delicious salad dressing. It pairs especially nicely with grilled eggplant and brown rice.

Lemon Tahini Sauce
(Moosewood Cookbook by Mollie Katzen)
1 1/2 cups tahini
1 1/2 cup yogurt
1 -2 cloves garlic, crushed
1/2 cup freshly squeezed lemon juice
1/4 cup sliced scallions
1/4 cup chopped fresh parsley
1/2 tsp. cumin
1 tsp. tamari (or soy sauce)
Pinch or two of cayenne pepper
Salt to taste, if desired

Beat everything together with a whisk or wooden spoon. The more you whip it the thicker it becomes, so follow your own desires.

Falafel

At Alice's request, I made a Falafel Dinner for her birthday. While I have no expertise in Middle Eastern cookery, Alice and I have worked together in kitchens within the natural foods industry, and we both share a passion for healthful food. Falafel certainly fits the description of heathful and has been very popular in natural foods cafes for many years.

Falafel
2 cups cooked chickpeas
1 medium onion, finely minced
1/2 cup fresh parsley, chopped
2 cloves garlic, crushed
1 egg, beaten
2 tsp. cumin
1 tsp. corriander
Salt and pepper, to taste
Juice of half a lemon
1 tsp. baking powder
1 Tbsp. olive oil
1 cup (approx.) dry bread crumbs

I use a combination of a potato masher and a fork to mash the chickpeas until thick and smooth. Add all remaining ingredients, except the bread crumbs, and stir until thoroughly combined. Slowly add bread crumbs, until the mixture holds together well. Form into balls slightly smaller than a golf ball, then flatten into patties. Pan fry in olive oil until browned on both sides.

Serve the Falafel patties with crisp lettuce, freshly sliced tomatoes and cucumbers, pita bread, and lemon tahini sauce (recipe will follow soon).

Sloppy Joes

About four months ago my friend, Margie, posted a recipe for Sloppy Joes on her blog More Please. I told Margie at that time that I would be making her recipe and it has taken this long for me to do it. And I am so glad I did. I was making this for my husband but I wound up enjoying the sandwiches much more than I thought I would--they were delicious!

I made teenie-tiny changes to Margie's recipe. Also, Margie likes to make her own buns, and I would too, except it is TOO hot in my kitchen to bake right now, so I let the local bakery make them for me. Margie has a very delicious blog, so please do check it out.

Sloppy Joes
2 lbs. ground sirloin
1 Tbsp. bacon fat, or olive oil
1 large onion, chopped
3 cloves garlic, minced
1 Tbsp. brown sugar
1 tsp. salt
1 tsp. chili powder
1/4 tsp. freshly ground black pepper
Pinch or two of dried red pepper flakes
1 (29 oz) can tomato puree
1/2 cup ketchup
1 Tbsp. Worchestershire sauce

I used a cast iron skillet to brown the ground sirloin, until completely cooked. Using a slotted spoon, remove the beef from the pan onto a paper towel lined plate, and discard any drippings remaining in the pan.

Add about a tablespoonful of bacon fat, if you have it, or if not, olive oil to the same pan. Saute the onions over medium heat until tender. Add garlic and stir for a couple minutes more. Stir in the brown sugar, chili powder, salt, black pepper, and red pepper. Stir in the tomato puree, ketchup, and Worchestershire sauce. Bring to a boil, reduce heat, and simmer for about 30 minutes, or until reduced to desired consistency.

Serve on buns and enjoy!

Mexican Chicken Salad Sandwich

You may have figured by now that I like creating chicken salads. This one was inspired by a block of pepper jack cheese I had bought for another purpose and never used. As I thought about how to employ that cheese, I also considered the massive heat wave that was gripping us, and remembered I could buy one of those great rotisserie chickens from the market, make a chicken salad, and not add extra heat to the kitchen. This time I would make it Mexican chicken salad.

Mexican Chicken Salad
One market rotisserie chicken
1/2 tsp. chili powder
1/2 tsp. cumin
1/2 lime
8 oz. pepper jack cheese, cut into cubes
1 small can sliced black olives, drained
One small red onion, diced
Sour cream

With your clean hands, remove and shred the meat from the chicken. It is easier to go ahead and do this while it is still warm from the market, rather than refrigerating it for later. (This is not one of the things I enjoy doing in the kitchen but my dog gets very excited.) To the shredded chicken, add the chili powder, cumin, juice from 1/2 lime, cheese cubes, olives, and onions. Stir in enough sour cream to achieve the creaminess you desire.

Mexican Chicken Salad Sandwich
For each sandwich:
2 slices whole wheat bread
crisp lettuce leaves
big scoop Mexican Chicken Salad
tomato slices
avocado slices
salt and freshly ground black pepper, to taste