Wednesday, July 31, 2013

Summer Couscous with Mango & Tomato

The Recipe: Couscous all dressed up for summer, quick to make and studded with bites of fresh mango and perfectly ripe summer tomatoes. Vegan and beautiful on a platter.

The Conversation: Shall we talk about what "recipe words" stop us in our tracks, send us straight to the kitchen? I share mine, won't you share yours, too? I'd love to hear what compels you to the kitchen!

Summer Couscous with Mango & Tomato, couscous all dressed up for summer, quick, studded with mango, summer tomatoes. Recipe, insider tips, nutrition, Weight Watchers points at Kitchen Parade.

Do certain recipe words stop you like roadblocks?

My work-block words are so many, they need categories! World cuisines such as Moroccan and Greek, anything Finnish or Swedish or Nordic. And Canadian, of course, Canadian!

Hints at origin ("traditional" or "authentic") and seasonality ( “summer” and “winter”). Savory.

And then there’s an endless list of favorite ingredients. Blueberries, buttermilk, sour cherries, almost anything with lemon. Beets, of course! Mangos are high on the list too. These days I buy more mangoes in a month than I once did in an entire decade. Most go into smoothies and a summer version of my daily Quick 'n' Easy Raw Salad.

What’s not on the list? Couscous! I do love saying the word out loud, though, doesn’t it just make us laugh? You should hear the three-year old twins learn the word, peering into the bowl to see what I’m making. "Koos-koos, koos-koos", they practice, and I laugh again. Besides, time-wise, couscous deserves serious attention since it cooks way faster than traditional pasta or rice.

Every so often, a word in a recipe stops me in my tracks, willing me to move straight to the kitchen. “Mango Couscous” did that to me last summer. It makes up in minutes and is a great backdrop to grilled chicken or Fast Roast Chicken, I think it would be gobbled up in a potluck too.

ALANNA’s TIPS If there's a Whole Foods or Trader Joe's nearby, look there for whole-wheat couscous. I find it quite perishable, so use a box within a couple of months.
Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite couscous recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

SUMMER COUSCOUS
with MANGO & TOMATO

Gluten-free when made with GF couscous. Low Carb. Low Calorie. Weight Watchers Friendly. Vegan.
Hands-on time: 20 minutes
Time to table: 20 minutes
Makes 5 cups
    COUSCOUS
  • 1 cup water
  • 1 tablespoon olive oil
  • 1/2 teaspoon table salt
  • 1 cup whole-wheat couscous
    MANGO & TOMATO
  • 1 tablespoon olive oil
  • 1 jalapeño chile, minced
  • 3 cloves garlic, minced
  • 1 mango, peeled and cubed
  • 1/4 cup dried currants
  • 1 ripe tomato, chopped
  • Juice of a lime, about 1 tablespoon
  • Small tomatoes, halved, optional
  • 1 lime, cut in wedges, optional

COUSCOUS In a saucepan, bring water, butter and salt to a boil. Stir in couscous, remove from heat and let rest for 10 minutes, fluffing occasionally.

MANGO & TOMATO In a skillet, heat olive oil until shimmery. Stir in jalapeño and garlic, let gently sauté for a minute or two. Stir in mango and currants, let cook just until mango is beginning to soften.

COMBINE Stir cooked mango mixture into couscous, add tomato and sprinkle with lime juice.

TO SERVE Serve warm or at room temperature, with lime wedges on the side for an extra douse.

NUTRITION INFORMATION Per Half Cup: 66 Calories; 3g Tot Fat; 0g Sat Fat; 0mg Cholesterol; 119mg Sodium; 11g Carb; 2g Fiber; 7g Sugar; 1g Protein. WEIGHT WATCHERS POINTS WW Old Points 1, WW PointsPlus 2 CALORIE COUNTERS 100-calorie serving, 3/4 cup; 50-calorie serving, 1/3 cup. This recipe has been 'Alanna-sized' with reductions in fat and calorie-dense dried fruit and increases in crunch and nutrition from extra vegetables.
Adapted from The Soul of a New Cuisine, A Discovery of the Foods and Flavors of Africa by Marcus Samuelsson, Ethiopian by birth, adopted by a family from Sweden, now a chef in New York. DISCLOSURE My Disclosure Promise

This Week, Years Past 2002 - 2012

Tomato Basil Quiche Basil-Cream Cheese Dip Cottage Cheese Pancakes BLT Pasta Salad (<< this week's favorite savory recipe) Easy Fruit Sorbet Grilled Steak with Summer Tomato Salad Tomatoes & Fresh Mozzarella for a Crowd Cold & Creamy Cantaloupe Soup

This Week, Elsewhere

Baba Ganoush from YaYa's Eurocafe
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Skillet Stewed Tomatoes & Okra
~ more Recent Recipes ~
A Veggie Venture


More Recipes for Summer Salads

(hover for a description, click a photo for a recipe)
Greek Pasta Salad Ina Garten's Tabbouleh Salad Panzanella

Shop Your Pantry First

(helping home cooks save money on groceries)





© Copyright 2013, 2014 Kitchen Parade



Wednesday, July 24, 2013

Peach-Pie Pudding:
It’s Peach Pie Without the Crust

The Recipe: Anyone else happy to save both time and calories? I thought maybe so! That means Peach-Pie Pudding (say that three times!) is for you. It's all the glory that is summer’s very best peach pie, except without the crust! (Added benefit! And without turning on the oven!)

The Conversation: What's the "state of pie" in America? Hint: It won't surprise you.

Peach-Pie Pudding ♥ KitchenParade.com, it's peach pie without the crust! Or turning on the oven!

Four years ago, we drove across six states in a pickup on a pie odyssey, seeking out fresh homemade pie in small-town cafes, roadside truckstops and local dives.

I’m sad to report, there’s just one word for the “state of pie in America”: abysmal. ABYSMAL!

We stuck our forks into one forgettable pie after another. It was only the last night, at a pricey white-tablecloth place where the pastry was worth every single calorie.

Now I make a mean pie crust (à la How to Make Flaky Tender Pie Crust) – and I do, for special occasions – but mostly, really, it is better to avoid the carbs and the calories that come with crusts. Still, my Midwestern heart longs for pie, especially in summer when the fruit is so heady and sweet.

So last summer this idea struck me: why not skip the crust entirely and convert pie filling to pudding? We’d just devoured a Fresh Peach Pie and a few ripe peaches sat on the counter. Perfect: guinea-pig peaches! My first experiment was a hit, soft peachy peaches, but with some firmness and structure left.

I can’t speak for America but here in my kitchen, let the Pie to Pudding Odyssey begin.

HOW TO DICE WHOLE PEACHES I like to dice the peaches whole, holding the peach in my left hand, cutting each half into six slices right to the pit, then inserting the knife around the circumference, cutting each slice in to three pieces.

Kitchen Parade is written by second-generation food columnist Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Do you have a favorite family peach recipe that other Kitchen Parade readers might like? Just send me a quick e-mail via recipes@kitchen-parade.com. How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook!

FROM PIE to PUDDING:
PEACH-PIE PUDDING

Hands-on time: 20 minutes
Time to table: 2 hours
Serves 6
    PEACHES
  • Water to cover
  • 6 ripe peaches or nectarines
    ORANGE SAUCE
  • 1/2 cup sugar (Splenda works great)
  • 3 tablespoons cornstarch
  • Zest of an orange
  • 1 cup orange juice, preferably fresh-squeezed
  • 1 tablespoon butter
  • 1 teaspoon almond extract
    TO SERVE
  • Greek yogurt and toasted almonds, optional

BLANCH PEACHES Bring water to a boil. A couple of peaches at a time, drop peaches into boiling water for 1 minute. Lift out with a slotted spoon and repeat with remaining peaches. When peaches are cool enough to handle, slip skins off with your hands, then dice the peaches.

COOK ORANGE SAUCE In a saucepan, stir together the sugar, cornstarch and orange zest, slowly add the orange juice. Turn heat to medium and cook slowly, stirring often, until sauce thickens. Remove from heat, stir in butter and almond extract.

COMBINE Stir peaches into sauce, let cool to room temperature, then refrigerate until chilled.

TO SERVE Top with a little Greek yogurt and a few slivers of toasted almonds.

NUTRITION INFORMATION Per Serving, assumes 6 servings, with Splenda/sugar: 129/186 Calories; 2g Tot Fat; 1g Sat Fat; 5mg Cholesterol; 14mg Sodium; 25/42g Carb; 3g Fiber; 18/35g Sugar; 2g Protein. WEIGHT WATCHERS WW Old Points 2/3 & WW PointsPlus 3/5 & WW SmartPoints 5/6 & WW Freestyle 3 CALORIE COUNTERS for 100-calorie servings, divide into 8/15 servings; 50-calorie servings, divide into 11/22 servings. This recipe has been 'Alanna-sized'.
Adapted from Fresh Peach Pie, my "first" peach pie recipe. And ha! I didn’t realize until just now but this is not the first simplification of a classic peach recipe: just take a look at Peach Un-Cobbler, it’s Peach Cobbler without the "cobble" (or with, should you prefer).

This Week, Across the Years

Tomato Soup Vegetable Salad Baked Baby Back Ribs with Spicy Berry Sauce Two Quick Refrigerator Pickles Beef Tacos with Avocado, Cucumber, Mango Salsa Blueberry Salsa Easy-Easy Marinated Flank Steak Cold-Brewed Coffee (<< saves me every summer) Cantaloupe-Tomato Gazpacho Favorite Summer Soup Recipes Garden Pasta Salad with Mint Vinaigrette Master Recipe: Rustic Fruit Ice Cream Blueberry Cake

This Week, Elsewhere

Lemon Mango Curry Sauce from The HotPot
~ more St. Louis Restaurant Recipes ~
My Column in the St. Louis Post-Dispatch

Crustless Quiche with Greens & Garden Vegetables
~ more Recent Recipes ~
A Veggie Venture


More Recipes for Summer’s Best Peaches

(hover for a description, click a photo for a recipe)
Baked Chicken with Fresh Peaches Savory Peach Appetizer First-Prize Peach Pie with Lattice Crust

Shop Your Pantry First

(helping home cooks save money on groceries)





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