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Roasted Corn Couscous

Roasted Corn Couscous

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Roasted Corn Couscous

My side dish featuring Couscous is a wonderful change from rice and potatoes. I roasted garlic, red bell pepper and corn to take this dish to a whole new level of side dish. Couscous is a a healthy alternative and made so tasty with roasted vegetables and seasonings. Give it a try the next time you want something new and unique.




Roasted Corn, Garlic and Red Bell Pepper Couscous

Ingredients:

4 garlic cloves, roasted and chopped fine

2 Tbl. butter or margarine

1/4 tsp. salt

1 onion, chopped and caramelized*

1 roasted red bell pepper, minced

(Both the bell peppers and garlic can be done in batches and frozen to have on hand for anytime you want to add them to a recipe To roast a pepper click HERE To roast garlic click HERE)

2 cups frozen whole kernel corn

1 tsp. balsamic vinegar

1/4 tsp. Montreal Steak Seasoning

1/4 tsp. smoked paprika

1 tsp. chicken bouillon

1 cup uncooked couscous

1 ½ cups water

1 tsp. chicken bouillon  




Directions: 

Preheat oven to 400 degrees. Cover a large baking sheet with foil and spray well with cooking spray, or in a fry pan.  Sprinkle the corn with salt.Cous Cous and roasted vegetablesRoast for 15-20 minutes, until the corn is golden, turning every 5 minutes to prevent corn from burning.Cous Cous and roasted vegetablesContinue roasting garlic until soft.*Meanwhile, in a medium sauce pan, melt butter or margarine, add in onions.  DSC_0212Cook until tender, add in 1 tsp. sugar and cook 3 minutes.Cous Cous and roasted vegetables

 




Combine all the ingredients in the saucepan; cook over medium-high heat and bring to a boil.Cous Cous and roasted vegetablesStir in couscous, remove from heat, cover and let stand 5 minutes.Cous Cous and roasted vegetablesFluff with a fork!Roasted Corn Couscous

 

 

Recipe by Carrie Groneman.  Copyright Carrie Groneman, A Mother’s Shadow, 2014

Recognize a blessing and be a blessing today




How To Roast A Bell Pepper

Homemade Roasted Peppers

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How To Roast A Bell Pepper

Oven Roasted Bell Peppers

No more expensive bottled roasted peppers for us!  Here are easy instructions on how to make your own while they are low cost this summer.   I keep a stash of them in my freezer and use them all winter long.  Not only is it extremely cost effective, they taste fresh and have so much more flavor than purchased.  Use them on sandwiches,  salads, side dishes, pasta, in eggs; only your imagination is the limit!

Roasted peppers are incredibly versatile and can be done in the oven, under the broiler, or on the BBQ outside.

Catch a sale, go to a U-Pick or gather from your own garden and do a bunch at once on the grill outside so it won’t heat up the house.

And you can roast about any variety of pepper too!




How To Roast a Pepper

Supplies:

Tin foil Cookie sheet

Paper sack

Saran wrap & freezer zip lock baggies if you are going to freeze these  

Directions:

If using the oven: 

Set oven to broil, and raise oven rack to highest position.

Place tin foil on cookie sheet.

Put pepper(s) on foil and place in oven.

Broil till charred (watch closely), turn, charring each side until the whole pepper is black.How To Roast a Pepper 1If using the grill, gas or charcoal, cook as directed above.

Put the broiled pepper(s) in paper sack, fold down top of sack and allow it/them to sit 10 minutes, or till cooled.

If you are going to freeze them, see * section below at this point of preparation.How To Roast a Pepper 2After the time, take pepper(s) out of bag, peel off the charred outside skin and discard this layer.How To Roast a Pepper 3Cut off top, scoop out seeds and insides.

Do NOT rinse off the pepper(s), or most of the flavor will be lost.

Use as desired.How To Roast a Pepper 4

*This works wonderfully to freeze the peppers. 

Simply thaw, peel off charred skin and use as if you had just roasted them.

Broil or grill as directed above, take off heat, let cool a couple of  minutes, then wrap in plastic wrap.  

If the pepper is slightly – only slightly – warm, it is fine. Then place into a freezer zip-lock baggie.

I like to double bag them for more protection from freezer burn and to preserve the taste. How To Roast a Pepper 5

Freeze.

When ready to use, thaw, drain a bit on paper towels (do NOT rinse or rub with paper towels), peel off skin, cut off the stem, de-seed and use as desired

As I mentioned above, this works fabulously with Jalapeno, Anaheim, Pablano and many other variety of peppers. 

Copyright Carrie Groneman, A Mothers Shadow, 2013

Recognize a blessing and be a blessing today.