Sunday, March 10, 2013

A Repost: Breakfast Cous Cous & Folk Magazine

I wanted to tell you all about a great new magazine, called Folk, that I think many of you would really, really enjoy. If you are interested in urban homesteading, gardening and growing some of your own food, becoming more self sufficient, and a wide array of other skills and issues, this is the publication for you. It is also just plain beautiful. See below for further information.

By the way, March is National Nutrition Month.

Recipe: Breakfast Cous Cous (originated by Vincent of the Jazz Quarters)

Here's a technique for a new breakfast dish we learned from the Innkeepers at the Jazz Quarters on our trip to New Orleans a few weeks ago. You can definitely get creative with the add - ins and it holds well in the 'fridge (I store it in large Bell jars). It also is probably healthier than a lot of the things most of us grab in the AM.

Take a cup of cous cous (we like the Israeli type but any kind will work) and sauté it in 3 tablespoons of unsalted butter for about 2 minutes. Give it a bit of a toast.
Remove cous cous from the pan and wipe the pan out.

Get your add - ins together. The original uses handfuls each of dried cranberries, raisins, chopped walnuts, and slivered almonds. Set these aside.
Get your spices together: 1/2 teaspoon each of cinnamon, nutmeg, clove and salt.

Boil one and one half cups of orange juice.

Off heat, add the cous cous to the hot orange juice. Cover and let stand for 5 minutes.

Toss the slivered almonds into the dry pan for a few minutes; stay with them to avoid burning. Let the almonds cool a bit.

Uncover the cous cous - it should have absorbed all of the orange juice - and stir in the seasonings and then the fruits and nuts.

Let the mixture cool before storing it in the refrigerator.

To serve, let each serving come to room temperature. Enjoy accompanied by a dollop of vanilla yogurt and a drizzle of honey - or whatever else you'd like. It's delicious as is too.

Happy Daylight Savings Time! It could not have come fast enough for me.

No comments:

Post a Comment