Couscous Casserole, Anyone?

Janet here: On Monday it was 80 in California where we were visiting the Divine Miss M and her caretakers (aka Rachel and John). Today I drove home through the first snow of the season, a disgusting combination of slush and slop. I was not pleased.

So it goes in the Northeast this time of year. The leaves drop, the weather cools and I begin to think of serious comfort food to get me through winter. Thick hearty soups top my list but so do casseroles. This one from Not Your Mother's Casseroles — yes, I know I'm obviously a food stalker of Faith Durand since I've touted at least nine of her damn fine casseroles — had my husband raving something about how this was one of the best things I've ever made. Now to give you some perspective, I should note that Peter is one of the best people to cook for in the world. For 30 years (!) he has praised every single thing I've made — one notable exception but I'll be writing about that in an upcoming post — and thanked me for the meal. And it's been genuine (trust me, I can smell a food brown-noser a mile away).

I've also made some damn tasty meals over the years. So to hear him repeatedly rave about this every time he's warmed up the leftovers and say this is one of his favorite things ever — well, it's impressive.

So what are you waiting for? Get cooking! And let us know what you think.

Pearl Couscous Gratin with Goat Cheese and Spinach
serves 4-6

ingredients
2 tablespoons olive oil
1 1/2 cups pearl couscous
2 cups chicken or vegetable broth
juice and zest of one lemon
1 shallot, minced
2 cups loosely packed fresh spinach, cut into ribbons
1/2 cup toasted sliced almonds
2 large eggs
1 1/2 cups cottage cheese
4 ounces goat cheese, crumbled
1 teaspoon salt
pepper to taste

method
Heat oven to 350 degrees. Lightly grease an 8-inch square baking pan.

Heat the olive oil in a medium saucepan over medium heat. Add couscous and cook, stirring frequently, until the couscous is a light brown. Add the broth and lemon juice and bring to a boil. Cover, turn down the heat to low and cook for 14 minutes or until most of the liquid has been absorbed. Uncover, fluff with a fork, and take off the heat.

In a large bowl, mix the couscous with the lemon zest, shallot, spinach and almonds. In a separate bowl, whisk the eggs. Then stir in the cottage cheese and about 3/4 of the goat cheese. Add this cheese and egg mix to the couscous mix and mix well. Add the salt and pepper to taste.

Spread the couscous mixture in the baking dish. Crumble the rest of the goat cheese on top. Drizzle with olive oil. Back for about 30 minutes or until the cheese is melted. Let stand 5 minutes before serving.

Food for Thought Thursday: A Foodie on — What Else? — Food

Janet here: Cara and I met over dancing at Nia, which if you don't know it, is this amazing form of exercise that feeds the soul and exercises the body. If you want to know more click here.

Anyway Cara mentioned one day that she is a regular LTIR follower so I asked her what I ask everyone who reads it: Would you like to share a food memory/recipe? Happily she said yes, so here you go.

Cara: I am definitely a foodie, so it was true excitement when Janet offered me the opportunity to write something inspired by the topic food in her blog! I think that I have loved food as far back as I can remember. I love the smells, colors, textures, and combinations of different foods.

When I think about what my first memories with food are I remember my mother’s cooking — pasta with a marinara sauce, meatballs, fish, and the baked goods ... Oh, the baked goods: banana bread, sugar cookies, muffins. Really my mom cooking for us, with the care and thought that she put into our meals, was an authentic expression of love.

Now as an adult I have grown to appreciate the value of cooking your own food in a way that I am so grateful for. I love to read novels centered around food (Like Water for Chocolate was my first), watch the Food Network, read and collect cookbooks, go out to eat, try different ethnic foods, and of course cook!

The recipe that inspired this story is Grilled Rosemary Salmon Skewers with a Vegetable Feta couscous. I am always trying to find healthy, flavorful and quick meals, and this one was definitely a winner. I made it with my friend, Leticia, who had come over for an evening of good old girl time. Leticia is so much fun to cook (and eat) with because she equally shares my love for a healthy and delicious meal.

The salmon is marinated in a simple combination of rosemary, lemon juice, garlic, olive oil, and a little salt, and then grilled on skewers with grape tomatoes. It really is melt-in-your-mouth delicious. The couscous with diced peppers, tomatoes and goat cheese is light and a great combination with the fish. We spent the night laughing, drinking wine, cooking and having great conversation.

I am pleased that a recipe that I made on such a great night inspired Janet to ask me to write something on her blog for Food for Thought Thursdays. I understand that the topic of “food” can be very delicate (Suggested reading for anyone who is challenged with balancing how to “love” food and not eat compulsively: Women, Food, and God by Gene Roth).

Thank you Mom for giving me the gift of a childhood filled with loving and mouth watering food-filled memories!

Meatless Mondays: Couscous and Tofu Salad

Rachel here: Quality and quantity are where it's at these days in our house. As we emerge from the shadows of new parenthood (ok, as we try to...), one of our focuses is on eating better. As I told my brother S in my bon voyage post to him as he prepared to leave for college, eating well--for me!--really facilitates taking care of myself in general. We also aim to be realistic, though, and know that there are definitely days in each week where either the energy to cook or the time (M reserves the right to demand to be held at any moment) might fail to manifest. This is where today's post comes in: a big, healthy salad that we ate for several days, thereby satisfying both the quality and the quantity requirements.

ingredients
1/2 c. couscous (before cooking)
12 oz. extra firm tofu
1/4+ tspn. kosher salt
1 small lemon
olive oil
soy sauce
1 small white onion
1 ear corn
2/3 of a large carrot
1/2 large heirloom tomato

method
Crumble tofu and marinate in 1/4 tspn. kosher salt, the juice from the lemon, and a few dashes of soy sauce and olive oil. Saute until crisp and let cool. Chop the onion into large pieces and saute until browned and sweet. Cool. In a large bowl, combine the couscous, tofu, onion, corn, carrot (I shred mine) and chopped up tomato. Add salt and pepper as needed to adjust the flavor. When I served it I added avocado, but the salad is good without it. If you're going to serve it with avocado, don't add it until right before serving so that it doesn't brown. Enjoy!

Simple Supper: Stir-fry

Rachel here: Stir-fry is such a great easy and healthy dinner. I had a really nice trip to the grocery store the other afternoon with M. She looked around and I told her about the different fruits and vegetables. In the process, I picked up fresh, local and seasonal vegetables to throw in a stir-fry for dinner. I think that that's my favorite thing about a stir-fry. Once I've decided that that's what I'm cooking, I can go to the grocery store completely open to whatever is freshest and from the closest farms and, in doing so, cook both a meal that is healthy for both my family and the planet. The following is what I cooked up for John and myself. We had a little bit of leftovers, so I'd say this meal will serve three.

ingredients
1 large carrot, sliced
1 summer zucchini, halved and sliced
half a medium eggplant, cubed
half a bunch of kale, chopped
2-3 T. fresh ginger, minced
2 T. whole grain mustard
soy sauce
olive oil
kosher salt

method
Heat skillet with olive oil and add eggplant and zucchini. Once they start to soften, add the carrots, ginger, mustard and soy sauce to taste. When the carrots are nearly done add the kale and cook until it wilts. Add salt if needed for flavor and serve with rice or couscous. Yum!

Janet here: The wok I got from my childhood friend, Michele, for my first wedding is with me today, very seasoned and lovely after nearly 30 (!) years of use. I think it's the best way to go for stir fry. Something about the quick cooking is different than with a frying pan, so that's my two cents there. I will also add that I got out of wokking a bit when our children were younger just based on who didn't like what veggies (see post on feeding kids here) but now that we are going to be empty nesters very soon, I anticipate getting to know my wok again much more intimately, and I can't wait.