I've heard through the grapevine, and the weather reports, that the moaning wind coming from the midwest is not just the people living there. In other words, it's really frickin' cold and everyone is bummed. I'd like to say 'ha ha', but it hasn't been much warmer out here in stumptown with the chilling wind and rain making it unpleasant to do much but drink hot beverages and eat warm food as soon as you get inside.As a gift I recieved a much-coveted copy of Martha Stewart's "Great Food Fast", a wonderful little cookbook divided into seasons, with a whole section in the back about the basics, something that is nice to have around without leafing through a giant book. Last night I tried a VERY EASY vegetarian (vegan, even) version of her "Moroccan Chicken Cous Cous", substituting with tofu instead, and it was delicious. So, my Minnesota friends, this is for you- if I were freezing my butt off with you there I would have a dinner party and cook this belly warmer. Do it!
Moroccan chicken (or tofu) Cous Cous
serves 4-6, takes 45 min. total.
you need:
Half block of extra firm tofu, cubed (or you can do the 8 bone-in skinless chicken thighs)
3 carrots, cut into 1.5 " chunks
1.5 onion (the recipe calls for 3 but that is WAY too much), thinly sliced
1 (14.5) oz. can whole tomatoes, drained
1 (15.5) oz. can of garbonzo beans, rinsed and drained
1 3/4 c. veggie or chicken broth
1/2 tsp ground ginger (i used fresh, worth it)
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1/8 tsp chili powder
course sea salt, ground pepper
2 zucchini, halved crosswise and quartered lengthwise
1/2 fresh jalapeno (optional, but good)
cous cous, for serving (easy recipe at the bottom)
you cook:
1. In large pot with lid combine everything except the zucchini, breaking up the tomatoes with a spoon, and bring to a simmer. You do not need to pre cook onions or tofu, it all starts together! Once at a simmer, let cook for 15 mins.
2. Add zucchini, stir it up, let it cook for another 15 mins, testing for need of more salt/pepper.
3. Divide cous cous evenly among 4-6 bowls. Spoon the stew on top and serve immediately.
Wasn't that easy?
I hope you enjoy!
love, hb
Best Cous Cous recipe (From Ms. Stewart, of course, or why else would it be called "best"?)
2 c. cous cous, dry.
2 tbls. olive oil
2.5 C boiling water.
1. Put the cous cous in a medium mixing bowl, add oil and stir with a fork until coated. Flatten with the back of the fork.
2. Add 1 cup of boiling water, cover bowl with plastic or plate for 3 mins. Stir.
Repeat twice until water is added and cous cous is nice n' fluffy. Add salt if desired.
