Red Chard, Couscous with Dried Cranberries and Feta

Red Chard Couscous

This was a fast and easy supper dish that is incredibly flavorful, filling and delicious with just minutes of cooking. Of course, anything with couscous is pretty quick and easy to make.

  • 2 TBSP olive oil
  • 1/2 yellow onion, chopped
  • 2 cloves garlic, dice
  • 3/4 cup couscous
  • 10 0z can diced tomatoes with green chiles
  • 1/2 cup water
  • 1 sm can chickpeas, drained
  • 6 red chard, stems and leaves chopped separately
  • 1/2 cup dried cranberries
  • salt and pepper
  • feta cheese

So, first I heated a tbsp of olive oil in a small kettle with a lid while I chopped 1/2 of a yellow onion and diced 1 clove of garlic. I added the onion and garlic to the oil with some salt and pepper, sautéed for a minute then added 3/4 cup of uncooked couscous and salt and pepper. I used the three-color couscous that has been colored with spinach and tomato. I toasted to couscous for about three minutes. Remember to add salt and pepper at each stage of cooking. Adding small amounts incrementally will use less in the long run and develop deeper flavors.

While the couscous was toasting, I heated 1 TBSP of olive oil  while I chopped up another clove of garlic and the stems of 6 red chard. I added the stems and garlic and salt and pepper and let them sauté while I opened and drained a small can of chick peas (garbanzo beans). After a minute or two, I added the beans. It’s now time to go back to the kettle of couscous.

Then I opened a 10 oz can of diced tomatoes with green chiles and added it to couscous along with 1/2 cup of water. I turned the heat up and as soon as the liquid began to simmer, I put the lid on and removed from the heat. I left the lid on for a few minutes until the liquid absorbed (3 minutes or so). By then the chard was done, but if you’re cooking a bit more slowly, just remove the lid and fork the couscous a bit to lift it so it doesn’t get soggy.

Turning back the the sauce pan with the stems and garbanzo beans. I chopped the red chard leaves very fine and added them to the stems. I added 1/2 cup of dried cranberries and let everything cook until tender. As soon as the chard stems and leaves were tender, I added the couscous and stirred it all together. This made four large servings or eight small ones. The nice thing is that this is delicious hot or cold.

When I served it, I sprinkled feta on top to add a bit of richness, but it is delicious without the feta, too. Without the feta, it is a nice vegan main dish. The chard gives it an earthy depth that is offset by the heat of the diced tomatoes and chiles and the sweet cranberries. The couscous is light and airy while the chickpeas add substance. The feta adds a nice bit of salt and fat that make it more filling and satisfying.

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Breakfast Grilled Cheese

Breakfast Grilled Cheese

I made a delicious breakfast grilled cheese this morning using black rye bread. I heated my griddle to medium and buttered one side of two slices of black rye. I put them on the griddle. I added thinly sliced cheese on one piece of the bread and thinly sliced ham on the other.

Meanwhile in a separate pan, I cooked two eggs over easy. Ideally, I would not have broken the yolk on either egg, but I did. Oh well, it makes it less pretty, but no less tasty.

I love black rye because it has a rich flavor that is never happier than when paired with eggs. Egg salad on rye is amazing! And of course ham on rye and cheese on rye are also perfect. Eggs, ham and cheese on rye are the trifecta.

Breakfast Grilled Cheese

Kale & Grapefruit Salad

kale and grapefruit salad

I used a small bunch of lacinato kale, washed, removed the stems and chopped the leaves. This made about 8 cups of chopped kale. I added 1 TBSP of olive oil, 1 tsp of kosher salt and 1 inch of fresh ginger, grated. With my hand, I massaged the oil into the kale, softening the leaves.

With a knife, I supremed a grapefruit, cutting off the ends and the peel and pith. Then I used the knife to cut the flesh off in segments between the skin. I tossed the grapefruit into the salad.

I then added 2 TBSP of mango nectar and 2 TBSP of 100% cranberry juice (unsweetened). I put a lid on the container and shook it to distribute everything evenly and let it set in the fridge for an hour.

When serving, I added a bit of pepper on top. It’s a delicious tart and sweet salad with a hearty kale foundation. The ginger adds heat to balance the sweet mango.