Monday, July 21, 2008
Attack Of The "Fancy Food"
I'm not contributing economically to the Marlboro Mesa, but I do errands, housework, and some limited cooking. The limited cooking is because when my sister and I discussed the possibility of my taking over cooking, she dubbed my style of cooking "fancy food" and shuddered. Okay, so I don't like to make the same recipe twice. And I use a lot of spices. And I'm a sucker for exotic ingredients. But it's usually really good! I have references!
A couple of weeks ago, Dusie went on a business trip and I made this for Jesse X. When he came home and saw the platter, he told me, "This is definitely fancy food."
But it's not! It's incredibly simple and easy! And he and Aces both enjoyed it.
This recipe for Moroccan Stuffed Peppers was the original inspiration, but as I read the recipe and review, I remembered that when I made this I was a little disappointed--I don't like mint, and the chutney made it too sweet. I liked the fact that the peppers stayed pretty crisp though, and the feta. So here's my version. The nice thing is that you can modify this to be WW compliant, or gluten-free, or whatever diet or taste issues you need to accommodate. And it's very quick and easy. I'd have put raisins in, but Dusie does not like them.
Kerry's Moroccan Stuffed Peppers
4 red peppers
1 tsp olive oil
4 cloves minced garlic
1 box couscous
1 can chickpeas
1/4 cup diced onion
1 tb cumin
1 tsp cinnamon
1 tsp tumeric
pistachios, or Planters Pistachio Lovers Nut Mix (contains pistachios, cashews and almonds)
Cut the red peppers in half, put on a microwavable plate and cover with plastic wrap. Microwave 5 minutes.
Heat olive oil and saute garlic and onion. Add spices and stir to coat. Add drained chickpeas. Add vegetable broth (as much as it says to use to make the couscous according to the broth). Bring to a boil, and add couscous. Remove from heat.
Drain red peppers. Arrange on plate. Fluff the couscous mix, and mound over the peppers and top with feta and chopped nuts.