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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

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Spinach and Artichoke Dip

Hot Artichoke & Spinach Dip

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Spinach and Artichoke Dip

Hot Spinach and Artichoke Dip

I love dips and wanted to create my own favorite artichoke and spinach dip.  At a fraction of the cost of the restaurant version, this is quick and easy to put together, and best of all –  it is absolutely delicious!

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Hot Artichoke & Spinach Dip

Ingredients:

10-12 oz. frozen chopped spinach

1/4 – 1/3 cup milk

1 Tbl. olive or vegetable oil

14 oz. can artichokes, not marinated, rinsed and drained

1/2 bulb roasted garlic (click HERE for instructions), chopped fine OR 1 tsp. garlic minced finely OR 1/s tsp. garlic powder

1/4 tsp. hot pepper sauce, or to taste

2 – 8 oz. cream cheese blocks

1/2 tsp. montreal steak seasoning

1 tsp. balsamic vinegar

1/2 tsp. onion powder

1/4 roasted garlic seasoning, optional

2/3 – 1 cup fresh parmesan cheese, gratedSpinach and Artichoke Dip 1

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Directions:

Cook spinach according to package directions. In a colander, drain the spinach; pressing with the back of a spoon to remove excess moisture.Spinach and Artichoke Dip 2Combine in a food processor or with a hand mixer.Spinach and Artichoke Dip 3Pour into a small crock pot to heat through.  You can heat it over the stove, but stir often and over low to medium heat to prevent burning.Spinach and Artichoke Dip 4Serve warm with crackers, pita chips baguette French bread or even cut-up vegetables.

Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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How To Roast Garlic

How to Roast Garlic Cloves

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How To Roast Garlic

How to Roast Your Own Garlic At Home

Roasted garlic is one of the greatest accompaniments to almost anything. 

You can add this sweet and mellow flavor to butter, vegetables, as a spread on a sandwich, in side dishes, pasta, sauces, the sky is the limit with this easy way to roast them.   

Keep plenty on hand in the freezer, the taste is the same as fresh roasted and the texture is almost the same. Simply take them out of the bag, let them thaw a bit, or even cut up frozen and use. 




How to Roast Garlic

Ingredients:

Garlic bulb(s)

Olive oil 1/2 – 1 tsp. per bulb

Aluminum foil

Optional:  Use pre-peeled  garlic cloves, following the same technique

Directions:

Preheat oven to 425 degrees

To roast garlic, choose large heads. Cut the top off to expose the cloves (a serrated knife is best to do this).  Make sure to cut off the top of each and every clove as shown here in steps.How to Roast Garlic 1Place the head in a square of foil with the head facing up. Drizzle with olive oil.How to Roast Garlic 2


Pull ends of oil up and crimp together tightly to form a package. Place on a baking sheet or on oven rack.How to Roast Garlic 3Bake 30 minutes to 1 hour depending on amount of garlic bulbs being cooked, until golden brown.

Allow garlic to cool enough to handle. However if you wait too long, the cloves do not pop out as easily.How to Roast Garlic 4Squeeze the soft clove or puree out of each section into a bowl. If using immediately,mash with fork to make a coarse puree; puree in food processor to make a smoother one, or use whole, all depending on your use.

If freezing, place in a zip lock bag and then in another for double layering. When using, allow to thaw and use as desired.   It tastes the same and has almost the same texture as when freshly roasted.

If you use a lot of roasted garlic, or planning a large event, buy a large container of pre-peeled garlic cloves, spread them evenly on oil coated foil in a pan, cover the pan with foil and bake, stirring often till a golden brown.

Carrie’s recipe, copyright Carrie Groneman, A Mother’s Shadow, 2013

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