Category Archives: Vegetables

Couscous and Vegetables

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Couscous is not difficult to make and it adds a different flavour and texture to a meal.

You will need a small saucepan, wooden spoon, cookie sheet, knife, cutting board, grater.

Ingredients

  • 4 cups of fresh vegetables chopped into bite-sized pieces (peppers, tomatoes, broccoli, parsnips, carrots, or other)
  • 2 cloves garlic, finely chopped
  • 2 tsp olive oil
  • dash salt
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried rosemary or a tsp fresh ground rosemary
  • 1 medium onion, chopped
  • 2 T olive oil
  • 1 cup couscous
  • 1 cup vegetable or chicken broth
  • 1/2 cup grated cheddar cheese

Steps

  • Preheat the oven to 450 F
  • Toss the vegetables and garlic in a bowl with 2 tsp of oil, the vinegar and rosemary
  • Spread the vegetables on a cookie tray lined with foil or parchment paper, or well-sprayed with non-stick spray
  • Roast the vegetables for 20 minutes until they are tender

While the vegetables bake, prepare the couscous.

  • Fry the onions in a 2 T of oil in a small saucepan. When they become translucent, they are ready.
  • Add the couscous and chicken stock and bring to a boil.
  • Turn off the heat, cover the saucepan and leave the couscous to stand  for 5 minutes. The couscous will absorb most of the stock and be tender.
  • Stir in the cheese.
  • Layer the cheese into a dish and cover with the vegetables.
  • Serve.

Makes 4 servings.

Almond Tart with Vegetables

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Ingredients:

Pastry

  • 3/4 cup olive oil
  • 1-1/2 cups all purpose flour
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 eggs, beaten lightly

Filling

  • 2 medium zucchini, sliced
  • 1 small yellow summer squash, sliced
  • 4 eggs
  • 1/2 cup evaporated skim milk
  • 2 tsp fresh basil, minced
  • 1 tsp fresh marjoram, minced

Comments

  • Grease a 9-inch tart shell with removable bottom.
  • Preheat oven to 350° F.
  • Serves 8
  • Experiment with other vegetables.

Directions

Step 1 – The Crust Combine almonds, olive oil, flour, 1 egg, salt and pepper in a large bowl, stirring well.
Step 2 Press into a prepared tart shell and refrigerate for 30 minutes. Refrigerating the crust allows the oil to cool and the mixture to consolidate.
Step 3 Bake crust for 20-25 minutes, until golden brown. Cool.
Step 4 – The Filling Slice the vegetables. Spray them with cooking spray and place them under the broiler on a cookie sheet or broiler pan, for 5 minutes. Turn and broil for another 4 minutes. Then let them cool.

Watch the vegetables as they broil and remove the pieces as they cook. They will change colour slightly and wilt at the edges.
Step 5 Whisk together the remaining ingredients. Stir in the vegetables and pour into the pie crust.

Throw away any vegetable bits that are charred. They will change the flavour of the dish.
Step 6 Raise the oven to 375°F. Bake the pie for 25-35 minutes, or until set. Serve hot or cold.