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Friday, October 05, 2007

a recipe for you, from my mom

My mom is pretty awesome, guys. I mean, awesome in general, but also specifically awesome. A few days ago I emailed her this recipe from one of my favorite food blogs, with a note that mentioned that it was full of things that His Pickiness Don doesn't eat (i.e. vegetables) but hey, didn't it look awesome. This is the email I got back late last night.

From: mommy@mommy.com
To: jamaila@thisisntmyemailaddress.com
Subj: food glorious food

I am slowly feeling better. Two nights ago when I was really sick I made banana chocolate chip muffins, which are, of course, known throughout the realm for their curative powers. They are also low fat - although not if you eat three of them before falling into a feverish stupor.

Tonight I took the stuffed pepper recipe you linked to and improvised. I stuffed grilled eggplant slices, but I bet the recipe would work fine in the peppers. [Sister] came over to eat them, and she is going to make them, but maybe chop the grilled eggplant and hide it in the couscous for taking to work potluck. They're a meat and potatoes group at [sister's workplace]. Of course, the filling no longer really resembles the stuffed pepper recipe - but it is sublime:


1 1/4 cup vegetable or chicken broth
2/3 cup couscous
2 long carrots
1/2 large onion
1/2 yellow pepper (or other color)
cooking spray (preferably olive oil)
1 tsp marjoram
1/2 tsp salt
1/2 cup shelled unsalted pistachios (crushed)
1/2 cup raisins, preferably golden
4 oz goat cheese

pour 1.25 cups boiling vegetable or chicken broth over 2/3 cup couscous, cover (I made the couscous in the bowl I was going to mix it in and covered it with a plate.)

grate 2 long carrots, 1/2 large onion, and 1/2 a yellow (or probably any color) pepper. Spray a large frying pan with olive oil spray and heat over a medium heat. Add carrot mixture and cook 10 - 15 minutes stirring frequently or until vegetables are soft. Sprinkle 1 tsp marjoram and 1/2 tsp salt over the vegetable mix and stir in.

Add the vegetable mix to the couscous. Add 1/2 cup shelled unsalted crushed pistachios, 1/2 cup raisins (I'd prefer golden raisins, but I didn't have them), and 4 oz crumbled goat cheese. Mix together well.

Stuff whatever you are going to stuff. We stuffed the grilled eggplant rolls (10 of them) and still had half the couscous mix left - but I think maybe peppers are bigger. We baked the rolls for 20 minutes at 350 in a covered cooking spray greased pan - really just to heat them. The peppers could be baked however peppers are baked. If you just made it as pilaf, you could bake it covered for 10 miniutes or so - or it might be hot enough right after mixing. We dawdled a lot.

There should be no alien vegetables in this that Don doesn't like.

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