Serves 4 as a side dish.
In a casserole dish, pour 1 cup dry couscous.
Add 2-3 fresh basil leaves chiffonnade.
Add fresh cut sliced garlic chives, oregano, thyme to taste.
Add dry cracked red pepper flakes.
Add your other favorite fresh garden herbs to taste.
In a medium skillet, sauté sliced scallions and a mound of fresh kale in a little olive oil. Heat until kale is wilted.
Add to couscous dish.
Boil 1 cup chicken broth in a small saucepan with a pat of butter.
Pour over couscous and herb kale mix in dish.
Cover and let stand for 10 minutes.
Fluff with a fork and enjoy with a glass of Sancerre.
In a stockpot, brown one chopped onion in olive oil.
Add florets of one head of cauliflower and brown.
Add 1 or 2 sliced hot peppers and 1 sliced bell pepper. Orange or yellow are best. Brown and stir.
Add 1 can whole tomatoes.
Season with 1 tsp. coriander, 1 tsp. cardamom, 1 tsp. ginger, 1 tsp. cinnamon, 1/4 tsp. cloves, 1 tsp. cayenne. Adjust to taste.
Stir thoroughly and bring to boil.
Cover and simmer for 1/2 hour or until cauliflower is tender but not mushy.
Add a handful of frozen peas. Serve over rice with hot mango chutney.
In a large stock pot, brown these chopped veggies in olive oil:
1 small red onion
1 red pepper
1 yellow pepper
2-3 jalapeño peppers
Add 3 small cans each:
Add 1 large can whole tomatoes. Or 4 chopped natives. Stir.
Add 1 pint hot salsa, chunky with corn is best.
2-4 tsps. cumin
1-2+ tsps. cayenne
Stir. Adjust seasonings to your preference.
Bring to boil, stir.
Simmer on low heat uncovered until thickens.
Merry’s Mum’s fave.
Bazmati rice with pine nuts, basil, yellow cherry tomatoes.
Toast a handful of pine nuts in a fry pan until golden brown. Set aside.
In a saucepan sauté 1 cup rice in olive oil over high heat.
Add 8 halved yellow cherry tomatoes, a handful of chopped fresh basil, and the pine nuts.
Add 2 cups chicken broth. Cover and boil.
Turn down to simmer for 20 minutes.
Fluff and serve.