.. . . couscous. Hadja going for a second, didn't I?
One of my buys at Trader Joe's was a box of whole wheat couscous.
Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
and have prepared it by rehydrating it in some homemade turkey broth.
It actually has some taste now. I'm thinking that my previous dislike
was because I'd only ever soaked it in plain water.

So there.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
> . . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>
> So there.


You had me really scared there for a bit. I'm not going to mention what
I was thinkin'.

Bob

In article >, zxcvbob
> wrote:

> Melba's Jammin' wrote:
> > . . . couscous. Hadja going for a second, didn't I?
> > One of my buys at Trader Joe's was a box of whole wheat couscous.
> > Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> > grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> > and have prepared it by rehydrating it in some homemade turkey broth.
> > It actually has some taste now. I'm thinking that my previous dislike
> > was because I'd only ever soaked it in plain water.
> >
> > So there.

> You had me really scared there for a bit. I'm not going to mention what
> I was thinkin'.
>
> Bob

(*^;^*)
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> . . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of
> birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
>
> was because I'd only ever soaked it in plain water.
>
> So there.

Are you familiar with "harissa"? The Moroccan spice mix of chili
pepper, coriander, cumin, garlic & olive oil that is often used to
flavour coucous?

If your interested i can post a couscous recipie with all sorts of
veggies.
---
Joseph Littleshoes

On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> wrote:

>. . . couscous. Hadja going for a second, didn't I?
>One of my buys at Trader Joe's was a box of whole wheat couscous.
>Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
>grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
>and have prepared it by rehydrating it in some homemade turkey broth.
>It actually has some taste now. I'm thinking that my previous dislike
>was because I'd only ever soaked it in plain water.
>
>So there.

Oooo I love cousous with olive oil, spices, and toasted pine nuts cooked in
a tasty broth.

--
Siobhan Perricone
"I ain't afraid of your Yahweh
I ain't afraid of your Allah
I ain't afraid of your Jesus
I'm afraid of what ya do in the name of your god"
- Holly Near

Siobhan Perricone wrote:

> On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> > wrote:
>
> >. . . couscous. Hadja going for a second, didn't I?
> >One of my buys at Trader Joe's was a box of whole wheat couscous.
> >Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> >grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> >and have prepared it by rehydrating it in some homemade turkey broth.
> >It actually has some taste now. I'm thinking that my previous dislike
> >was because I'd only ever soaked it in plain water.
> >
> >So there.
>
> Oooo I love cousous with olive oil, spices, and toasted pine nuts cooked
in
> a tasty broth.


Now maybe we can seduce Barb into liking beets...

--
Best
Greg

"Joseph Littleshoes" > wrote in message
...
> Melba's Jammin' wrote:
>
>
> Are you familiar with "harissa"? The Moroccan spice mix of chili
> pepper, coriander, cumin, garlic & olive oil that is often used to
> flavour coucous?
>
> If your interested i can post a couscous recipie with all sorts of
> veggies.


Joseph, I've heard of harissa, but haven't used it in cooking before. Would
love to try your couscous recipe!

"Melba's Jammin'" > wrote in message
...
>. . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber!

LOL, birdcage grit is a pretty good description.

WW couscous is the only kind of whole wheat pasta I like; I don't know why
that is. I haven't had much luck in making a hot couscous dish that I like
(though I'd like to try Joseph's concoction). But in the summertime, I love
to make couscous salad. I cook the couscous (using chicken broth and a
squeeze of lemon for the juice), then turn it out onto a huge platter and
spread it out to cool. Then I mix it with an olive oil/lemon juice/lotsa
fresh garlic/S&P dressing, a ton of confetti-chopped veggies (whatever's
good...zucchini, carrots, red onion, red pepper, broccoli...no beets
though!), and a LOT of chopped fresh basil. Really good stuff!

Chris

"Melba's Jammin'" > wrote in message
...
>. . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>
> So there.

Try adding some Sun Dried Tomatoes - Make all the difference in the world.
I have also for several dishes and the fact that I am lazy, added some of
the TJ's green olive tapanade.

Dimitri

In article <YRU0e.27654$mq2.3015@trnddc08>, "Chris Neidecker"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> >. . . couscous. Hadja going for a second, didn't I?
> > One of my buys at Trader Joe's was a box of whole wheat couscous.
> > Mmmmm, fiber!
>
> LOL, birdcage grit is a pretty good description.
>
> WW couscous is the only kind of whole wheat pasta I like; I don't
> know why that is. I haven't had much luck in making a hot couscous
> dish that I like (though I'd like to try Joseph's concoction). But
> in the summertime, I love

> to make couscous salad. I cook the couscous (using chicken broth and a
> squeeze of lemon for the juice), then turn it out onto a huge platter and
> spread it out to cool. Then I mix it with an olive oil/lemon juice/lotsa
> fresh garlic/S&P dressing, a ton of confetti-chopped veggies (whatever's
> good...zucchini, carrots, red onion, red pepper, broccoli...no beets
> though!), and a LOT of chopped fresh basil. Really good stuff!
>
> Chris

Sounds good! I'll try it. Thank you for the thought -- and the absence
of -- well, you know. I'm thinking avocado would be good, too.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >,
"Gregory Morrow"
<gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:

> Siobhan Perricone wrote:
>
> > On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> > > wrote:
> >
> > >. . . couscous. Hadja going for a second, didn't I?
> > >One of my buys at Trader Joe's was a box of whole wheat couscous.
> > >Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> > >grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> > >and have prepared it by rehydrating it in some homemade turkey broth.
> > >It actually has some taste now. I'm thinking that my previous dislike
> > >was because I'd only ever soaked it in plain water.
> > >
> > >So there.
> >
> > Oooo I love cousous with olive oil, spices, and toasted pine nuts
> > cooked in a tasty broth.

> Now maybe we can seduce Barb into liking beets...

In your dreams, Bucko. There's a better chance that I'll win the
PowerBall lottery.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

> In article >,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
> > Siobhan Perricone wrote:
> >
> > > On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> > > > wrote:
> > >
> > > >. . . couscous. Hadja going for a second, didn't I?
> > > >One of my buys at Trader Joe's was a box of whole wheat couscous.
> > > >Mmmmm, fiber! In the past I've remarked that it reminds me of
birdcage
> > > >grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> > > >and have prepared it by rehydrating it in some homemade turkey broth.
> > > >It actually has some taste now. I'm thinking that my previous
dislike
> > > >was because I'd only ever soaked it in plain water.
> > > >
> > > >So there.
> > >
> > > Oooo I love cousous with olive oil, spices, and toasted pine nuts
> > > cooked in a tasty broth.
>
> > Now maybe we can seduce Barb into liking beets...
>
> In your dreams, Bucko. There's a better chance that I'll win the
> PowerBall lottery.


Heehee..."Come into my web said the BEET to the fly..."

--
Best
Greg

Melba's Jammin' wrote:
> In article >,
> "Gregory Morrow"
> <gregorymorrowEMERGENCYCANCELLATIONARCHIMEDES@eart hlink.net> wrote:
>
>
>>Siobhan Perricone wrote:
>>
>>
>>>On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> wrote:
>>>
>>>
>>>>. . . couscous. Hadja going for a second, didn't I?
>>>>One of my buys at Trader Joe's was a box of whole wheat couscous.
>>>>Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
>>>>grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
>>>>and have prepared it by rehydrating it in some homemade turkey broth.
>>>>It actually has some taste now. I'm thinking that my previous dislike
>>>>was because I'd only ever soaked it in plain water.
>>>>
>>>>So there.
>>>
>>>Oooo I love cousous with olive oil, spices, and toasted pine nuts
>>>cooked in a tasty broth.
>
>
>>Now maybe we can seduce Barb into liking beets...
>
>
> In your dreams, Bucko. There's a better chance that I'll win the
> PowerBall lottery.


Have you bought a ticket?

Bob

Melba's Jammin' wrote:
> > Now maybe we can seduce Barb into liking beets...
>
> In your dreams, Bucko. There's a better chance that I'll win the
> PowerBall lottery.

HOW can you not like beets!?! Beets are awesome!! Even my 14-mo old
loves beets! YUM YUM YUM!!!

-L.

Melba's Jammin' > wrote in news:thisisbogus-
:

> > Now maybe we can seduce Barb into liking beets...
>
> In your dreams, Bucko. There's a better chance that I'll win the
> PowerBall lottery.
> --
>

If you'd eat a beet and buy a ticket, you'd have a better chance of
winning.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 7.3, 5.5, 5.6 mmol
Continuing to be Manitoban

Chris Neidecker wrote:

> "Joseph Littleshoes" > wrote in message
> ...
> > Melba's Jammin' wrote:
> >
> >
> > Are you familiar with "harissa"? The Moroccan spice mix of chili
> > pepper, coriander, cumin, garlic & olive oil that is often used to
> > flavour coucous?
> >
> > If your interested i can post a couscous recipie with all sorts of
> > veggies.
>
> Joseph, I've heard of harissa, but haven't used it in cooking before.
> Would
> love to try your couscous recipe!

My pleasure, it is rather involved and lengthy but not difficult. The
following is to serve 12 people so cut the recipe in half unless a large
amount is desired. The harissa recipe follows the couscous.

Note: couscous is classically made of granules of semolina, but it can
be made for other grains as well. Barley, corn, millet, or wheat can
all become couscous when finely ground and steamed.

1 cup garbonzoes (chick peas, dried and cooked or from a can)

3 tbs. olive oil

2 & 1/2 cup coarsely chopped onion

4 tsp. harissa

1/4 tsp. ground allspice

salt and pepper

12 carrots, peeled and cut into 2 inch pieces

6 cups chopped cabbage (rough dice)

3 cups peeled and cubed rutabaga

3 cups quartered plum tomatoes

1 & 1/2 cup peeled and cut sweet potatoes

1 pound butternut, acorn, or pumpkin squash, peeled and cut into 2 x 1
inch pieces

6 medium potatoes, halved, and quartered length wise, about 3 cups

3 cup zucchini piece (large dice)

3 cups cooked or quick cooking couscous

chicken broth

1 tbs. butter

Cook the pre - soaked chick peas (garbonzoes) for 45 minutes, or use a
can of pre cooked beans.

In a large Dutch oven, heat 2 tb. of olive oil over medium high heat.
Add the onion and sprinkle with harissa, allspice, salt and pepper to
taste (meat can be added here if desired) . Sauté, stirring, until the
onions begin to caramelize 10 - 15 minutes.

Add 3 cups of chicken stock or water, the carrot, cabbage, rutabaga, and
tomato, and bring to ta boil. Reduce the heat to low and simmer,
partially covered, for 30 - 45 minutes, until the vegetable become
tender; transfer them with a slotted spoon to a large bowl and keep
warm.

Add the sweet potato, squash, potato, and zucchini to the Dutch oven.
If necessary add boiling stock or water to cover the vegetable, and
bring back to a boil. Reduce the heat to low, partially cover, and cook
for up to 1 hour or until all the vegetables are cooked. Transfer the
vegetable to the bowl and keep warm.

Cook the couscous in chicken broth and 1 tbs. olive oil.

While the couscous is cooking, return all the cooked vegetables to the
Dutch oven and bring to a simmer; simmer for 2 - 3 minutes. Stir the
butter and salt to taste into the couscous, and put it on a large heated
Serving platter. Moisten the couscous with about 1 cup of the sauce,
then arrange the vegetables on top. Pour the remaining sauce into a
heated bowl to pass at the table.

Note: separately grilled lamb pieces are goes well with this dish.

Harrissa

1 cup dried red chilli peppers

2 tbs. coriander seeds

1 tbs. cumin seeds

2 garlic cloves

1 tbs. salt

2 tbs. extra virgin olive oil

Remove the stems and seeds from the chilli peppers. Place the peppers
in a bowl and cover with hot water; set aside until very soft.

Meanwhile, place the coriander and cumin seed in a mortar and pound with
a pestle until powered. Add the garlic and pound until smooth.

Drain the red pepper; add them to the mortar and pound to a smooth
paste. Slowly add the oil until the sauce is smooth and well blended.
Transfer to a container , cover and refrigerate until needed.
--
---
Joseph Littleshoes

In article . com>,
"-L." > wrote:

> Melba's Jammin' wrote:
> > > Now maybe we can seduce Barb into liking beets...
> >
> > In your dreams, Bucko. There's a better chance that I'll win the
> > PowerBall lottery.
>
> HOW can you not like beets!?! Beets are awesome!! Even my 14-mo old
> loves beets! YUM YUM YUM!!!
>
> -L.
>

Sorry, I'm with Barb on this one!
Can't stand beets... but adore the beet GREENS! ;-d

I used to buy beets at the farmers market. Mom would get the beets and
I'd get the greens.

Dad gets canned beets and chops them up and adds sour cream.

I don't make them for him, he makes them himself.

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"Melba's Jammin'" > wrote in message
...
> . . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>
> So there.
> --
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and >
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
> performance at New York, New York, January 10, 2005.

I don't know about Trader Joe's (seems like you're hooked on them since they
are in your area now, eh?) But couscous comes in different "flavors". I
like the garlic couscous, myself. I'm thinking of preparing couscous as a
side for some stewed lamb shanks on Sunday, along with steamed broccoli.
Couscous ain't a bad thing! It's either couscous or barley pilaf... hmmm,
barley goes with lamb, but then when I make Scotch Broth with the shank
bones that will require barley so maybe I'd be barley'd out. (Musing aloud,
here.) Yeah, I'll go with the couscous on Sunday!

Jill

Joseph wrote:

> Harrissa
>
> 1 cup dried red chilli peppers
> 2 tbs. coriander seeds
> 1 tbs. cumin seeds
> 2 garlic cloves
> 1 tbs. salt
> 2 tbs. extra virgin olive oil
>
> Remove the stems and seeds from the chilli peppers. Place the peppers
> in a bowl and cover with hot water; set aside until very soft.
>
> Meanwhile, place the coriander and cumin seed in a mortar and pound with
> a pestle until powered. Add the garlic and pound until smooth.
>
> Drain the red pepper; add them to the mortar and pound to a smooth
> paste. Slowly add the oil until the sauce is smooth and well blended.
> Transfer to a container , cover and refrigerate until needed.

Sounds like something I'd like. All the other harissa recipes I've seen
contained caraway, which my mouth rejects.

Bob

In article >, "jmcquown"
> wrote:
(snippage)

> I don't know about Trader Joe's (seems like you're hooked on them
> since they are in your area now, eh?)

Not really. I shopped at one in Phoenix-Scottsdale 20 years ago, I
think. And Dimitri has brought and/or sent me some stuff -- the only
California apricots I've ever found (dried) are from TJ. They'll be in
my area within a year, I guess; not here now AFAIK.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article . com>,
"-L." > wrote:

> Melba's Jammin' wrote:
> > > Now maybe we can seduce Barb into liking beets...
> >
> > In your dreams, Bucko. There's a better chance that I'll win the
> > PowerBall lottery.
>
> HOW can you not like beets!?! Beets are awesome!! Even my 14-mo old
> loves beets! YUM YUM YUM!!!
>
> -L.

I'll light a candle for him. Whatever floats your boat. I have a
lifelong aversion to them. My therapist. . .
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article >, zxcvbob
> wrote:
(snippage)
> >
> >>Now maybe we can seduce Barb into liking beets...
> >
> >
> > In your dreams, Bucko. There's a better chance that I'll win the
> > PowerBall lottery.
>
>
> Have you bought a ticket?
>
> Bob

That's the trouble. I'll never win because I don't play. I think we
bought some in 1993. And maybe $5 worth since. I have other vices.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

"Melba's Jammin'" > wrote in message
...
> In article >, "jmcquown"
> > wrote:
> (snippage)
>
> > I don't know about Trader Joe's (seems like you're hooked on them
> > since they are in your area now, eh?)
>
> Not really. I shopped at one in Phoenix-Scottsdale 20 years ago, I
> think. And Dimitri has brought and/or sent me some stuff -- the only
> California apricots I've ever found (dried) are from TJ. They'll be in
> my area within a year, I guess; not here now AFAIK.
> --
> -Barb

But didn't you just post about cioppino sauce you got there? Was that this
week or am I dreaming?

Jill

In article >, "Bob"
> wrote:

> Sounds like something I'd like. All the other harissa recipes I've seen
> contained caraway, which my mouth rejects.

I am thankful that my mother never used caraway in her harissa.
Blech. I cannot stand caraway, fennel (seed or bulb), anise, or just
about any licorice tasting things, with the exception of tarragon.
Which I guess is light enough for me to eat it.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

In article >, "jmcquown"
> wrote:

> But couscous comes in different "flavors". I like the garlic
> couscous, myself.

Flavors? It's pasta. The stuff with the flavors in it is like
rice-o-roni.

Regards,
Ranee

--
Remove Do Not and Spam to email

"She seeks wool and flax, and works with willing hands." Prov 31:13

See my Blog at: http://arabianknits.blogspot.com/

"Ranee Mueller" > wrote in message
...
> In article >, "jmcquown"
> > wrote:
>
> > But couscous comes in different "flavors". I like the garlic
> > couscous, myself.
>
> Flavors? It's pasta. The stuff with the flavors in it is like
> rice-o-roni.
>
> Regards,
> Ranee
>
I happen to like Rice-a-Roni Nothing wrong with dehydrated garlic and
onion added to a boxed mix of couscous for a person who's never had couscous
before. Nor sundried tomato, nor... well, never mind. You're obviously a
purist. That's fine.

Jill

"Melba's Jammin'" > wrote in message
...
>. . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>
> So there.

Quick couscous. Looks pretty too.

Boil the required amount of water.
Take some Dried sundried tomatoes and some kitchen sheers and cut them into
the water. Let the water and tomatoes simmer for a few minutes until
softened. Add some salt and smashed garlic if you like and the couscous.

Dimitri

In article >, "jmcquown"
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >, "jmcquown"
> > > wrote:
> > (snippage)
> >
> > > I don't know about Trader Joe's (seems like you're hooked on them
> > > since they are in your area now, eh?)
> >
> > Not really. I shopped at one in Phoenix-Scottsdale 20 years ago, I
> > think. And Dimitri has brought and/or sent me some stuff -- the only
> > California apricots I've ever found (dried) are from TJ. They'll be in
> > my area within a year, I guess; not here now AFAIK.
> > --
> > -Barb
>
> But didn't you just post about cioppino sauce you got there? Was
> that this week or am I dreaming?

> Jill

I did. I guess I never thought of it as being "hooked on it", though --
and there's not one in my area.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:

>
> So there.
They this recipe:
from Wolfert's Mediterranean Cooking

Wash and drain and chop:
1/2 LB dill and fennel leaves
1/2 lb of parsley
handful of celery leaves
ditto carrot tops
1/2 pound scallions and leeks

Steam this over boiling water, covered, for half an hour. Remove and
cook. Squeeze the extra water out.

heat 1/2 C of olive oil (I use 1/4 C...1/2 is too greasy for us) in a
large skillet. Add a cup of chopped onion and cook until softened. Add 3
T tomato paste and stir, cooking until the paste glistens. Add 2 T
garlic, 2 teas paprika, 2 teas salt, 2 teas ground coriander or tabil
(which is mostly coriander with some caraway and a speck of anise,
cumin, turmeric, fennel seed, and black pepper....guess what, I use
garam masala), 1 teas ground caraway, 2 teas crushed red pepper.Stir,
add a cup of water and cover, simmering for 15 minutes (this is
forgiving and I tend to run over)

Remove this skillet from heat and fold in a pound of couscous DRY (I use
whole wheat to exact same end...can't tell) and stir well. Stir in the
steamed greens. Fold in a fresh green chili minced, a red bell pepper
cut into stips, and 6 whole cloves of garlic.

Put this whole mess in the top of your steamer (if the holes are very
big, use a peice of cheese cloth) and steam it for half an
hour....covered.

Turn this mess out into a nice hot serving dish. Break up the clumps and
fish out the garlic and red pepper. Stir in 1 cup of hot water and stir,
cover and let sit somewhere hot (my oven) for 10 minutes.

Replace the pepper and garlic in a pretty pattern and serve.

Everyone takes seconds.

Melba's Jammin' wrote:

> . . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>
> So there.

One thing I used to like to do with couscous was to add a bit of
pesto, lemon juice, and olive oil plus some lightly browned pine
nuts. All to taste, but not much of the first three. I thought I
had this jotted down but can't find my notes.

--
Jean B.

Ranee Mueller > wrote:

> I am thankful that my mother never used caraway in her harissa.
> Blech. I cannot stand caraway, fennel (seed or bulb), anise, or just
> about any licorice tasting things, with the exception of tarragon.
> Which I guess is light enough for me to eat it.

Hey, stop impersonating me, stat!

;-)

Victor

"Melba's Jammin'" > wrote in message
...
> In article >, "jmcquown"
> > wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> > > In article >, "jmcquown"
> > > > wrote:
> > > (snippage)
> > >
> > > > I don't know about Trader Joe's (seems like you're hooked on them
> > > > since they are in your area now, eh?)
> > >
> > > Not really. I shopped at one in Phoenix-Scottsdale 20 years ago, I
> > > think. And Dimitri has brought and/or sent me some stuff -- the only
> > > California apricots I've ever found (dried) are from TJ. They'll be
in
> > > my area within a year, I guess; not here now AFAIK.
> > > --
> > > -Barb
> >
> > But didn't you just post about cioppino sauce you got there? Was
> > that this week or am I dreaming?
>
> > Jill
>
> I did. I guess I never thought of it as being "hooked on it", though --
> and there's not one in my area.
> --
> -Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
> "I read recipes the way I read science fiction: I get to the end and
You (and most people) gotta stop taking my posts literally. "Hooked on"
meant you posted about it a couple of times. In my case, me saying "I can't
find it" often means, "Not gonna drive 30 miles to get it because it's just
not that important". Heh.

Jill

In article >, "jmcquown"
> wrote:
(lots of snippage)
Jillsie said:
> > > > > I don't know about Trader Joe's (seems like you're hooked on them
> > > > > since they are in your area now, eh?)

and:
> > > But didn't you just post about cioppino sauce you got there? Was
> > > that this week or am I dreaming?
> >
> > > Jill

And I said:
> > I did. I guess I never thought of it as being "hooked on it", though
> > and there's not one in my area.
> > --
> > -Barb,

And most recently Jillsie saith:
> You (and most people) gotta stop taking my posts literally.

And my quick rejoinder is:
So try writing what you DO mean.
--
-Barb, <www.jamlady.eboard.com> Arizona vacation pics added 3-24-05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

On Thu, 24 Mar 2005 20:40:38 -0600, Melba's Jammin'
> wrote:

>. . . couscous. Hadja going for a second, didn't I?
>One of my buys at Trader Joe's was a box of whole wheat couscous.
>Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
>grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
>and have prepared it by rehydrating it in some homemade turkey broth.
>It actually has some taste now. I'm thinking that my previous dislike
>was because I'd only ever soaked it in plain water.
>
>So there.

BTW, check out Israeli couscous if you run across it. It's larger
than conventional couscous and smaller than pearl tapioca. Looks like
pasta buckshot.

You can rehydrate it in stock like ccc. It's a nice side dish; that's
what I had tonight with a lamb chop, spinach, and wheatberry pilaf.

Sue(tm)
Lead me not into temptation... I can find it myself!

Melba's Jammin' wrote:
> In article >, "jmcquown"
> > wrote:
> (lots of snippage)
> Jillsie said:
>>>>>> I don't know about Trader Joe's (seems like you're hooked on them
>>>>>> since they are in your area now, eh?)
>
> and:
>>>> But didn't you just post about cioppino sauce you got there? Was
>>>> that this week or am I dreaming?
>>>
>>>> Jill
>
> And I said:
>>> I did. I guess I never thought of it as being "hooked on it",
>>> though and there's not one in my area.
>>> --
>>> -Barb,
>
> And most recently Jillsie saith:
>> You (and most people) gotta stop taking my posts literally.
>
> And my quick rejoinder is:
> So try writing what you DO mean.

Why do you keep calling me Jillsie?!

Jill (and you really don't want me to write what I mean)

Ranee Mueller wrote:
> In article >, "jmcquown"

> > wrote:
>
> > But couscous comes in different "flavors". I like the garlic
> > couscous, myself.
>
> Flavors? It's pasta. The stuff with the flavors in it is like
> rice-o-roni.
>
> Regards,
> Ranee
>
The unflavored is so much more versatile. Add what you want when you
want. I even did it one morning with milk as part of the liquid and
raisins for breakfast!

Sandi

"-L." wrote:
>
> Melba's Jammin' wrote:
> > > Now maybe we can seduce Barb into liking beets...
> >
> > In your dreams, Bucko. There's a better chance that I'll win the
> > PowerBall lottery.
>
> HOW can you not like beets!?! Beets are awesome!! Even my 14-mo old
> loves beets! YUM YUM YUM!!!

That's because he/she/it is too young to know any better. ;-)

Kate, would rather die than eat a beet!

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Melba's Jammin' wrote:

> . . . couscous. Hadja going for a second, didn't I?
> One of my buys at Trader Joe's was a box of whole wheat couscous.
> Mmmmm, fiber! In the past I've remarked that it reminds me of birdcage
> grit. Grit no more! I've had it two nights in a row (mmmmm, fiber!)
> and have prepared it by rehydrating it in some homemade turkey broth.
> It actually has some taste now. I'm thinking that my previous dislike
> was because I'd only ever soaked it in plain water.
>

I don't cook coucous in the usual manner. I heat up some broth, then mince
some onion and garlic and hot peppers. I fry up the onion, garlic and
peppers, maybe add a little cumin or curry powder, add some chopped fried
apricot, then toss in the couscous for a minute, then add the broth, put
the top on the pot and let it sit for a minute.

Dave Smith wrote:
>
> I don't cook coucous in the usual manner. I heat up some broth, then
mince
> some onion and garlic and hot peppers. I fry up the onion, garlic and
> peppers, maybe add a little cumin or curry powder, add some chopped
fried
> apricot, then toss in the couscous for a minute, then add the broth,
put
> the top on the pot and let it sit for a minute.

Few folks in the US cook couscous in the usual manner, whatever that
is... there is no usual manner... perhaps you mean in a in a usual
couscoussi=E8re.

couscous
[KOOS-koos]
A staple of North African cuisine, couscous is granular SEMOLINA.
Cooked, it may be served with milk as porridge, with a dressing as a
salad or sweetened and mixed with fruits for dessert. Packaged
precooked couscous is available in Middle Eastern markets and large
supermarkets. The name couscous also refers to the famous Maghreb dish
in which semolina or cracked WHEAT is steamed in the perforated top
part of a special pot called a couscoussi=E8re , while chunks of meat
(usually lamb or chicken), various vegetables, chickpeas and raisins
simmer in the bottom part. In lieu of a couscoussi=E8re , a colander set
over a large pot will do. The cooked semolina is heaped onto a platter,
with the meats and vegetables placed on top. All diners use chunks of
bread to scoop the couscous from this central platter. Couscous varies
from country to country - Moroccans include saffron, Algerians like
to add tomatoes and Tunisians spice theirs up with the hot-pepper-based
HARISSA SAUCE.

=A9 Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.=20
---

Sheldon

Kate Connally wrote:

> "-L." wrote:
> >
> > Melba's Jammin' wrote:
> > > > Now maybe we can seduce Barb into liking beets...
> > >
> > > In your dreams, Bucko. There's a better chance that I'll win the
> > > PowerBall lottery.
> >
> > HOW can you not like beets!?! Beets are awesome!! Even my 14-mo
> old
> > loves beets! YUM YUM YUM!!!
>
> That's because he/she/it is too young to know any better. ;-)
>
> Kate, would rather die than eat a beet!

I would offer to send you a jar of my mums pickled beets but she's
almost 90 and has not "canned" for a number of years. I used to love
her canned plums. Back in my younger more pretentious days i would
serve the liquid from her plums as a chilled soup at my small dinner
parties.

But while i generally do not like beets, or rutabagas or turnips (except
in chicken soup) the pickled beets were delicious.

The liquid they produced was a lovely "vermillion" if i am correct, a
beautiful pinkish purple. Darker than a magenta but not quite purple or
distincly red, a pinkish, purple red?
---
JL