Roasted Pear Salad with Israeli Couscous and Garlicky Oat Crunch and Butternut Squash Croutons

Total Page：16

File Type：pdf, Size：1020Kb

Roasted Pear Salad with Israeli Couscous and Garlicky Oat Crunch and Butternut Squash Croutons Ingredients for Pear: Ingredients for Butternut Squash Ingredients for Dressing For 1 large bosc pear, quartered Croutons: Couscous and Salad: or cut into 1/6ths 1 cup butternut squash cubes (from 2 shallots 2 tablespoons brown sugar trader joe’s), quartered 1 head garlic ½ teaspoon kosher salt 2 tablespoons olive oil 2 slices ginger 2 tablespoon grape seed oil ½ teaspoon garlic powder 1/3 cup olive oil ¼ teaspoon Italian seasoning ½ orange juice Ingredients for Garlic Pinch smoked paprika ¼ cup apple cider vinegar Crunchies: ¼ teaspoon kosher salt Salt and pepper to taste 5 cloves garlic, minced 1 ½ tablespoon cornstarch or arrowroot 1 ½ cups cooked Israeli couscous 5 oz spinach 1 cup rolled oats Serves 4-6 3 tablespoons honey Diced red onions ¼ cup olive oil Directions: 1. For pears: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss pears with sugar, salt and oil. Line in a single layer on prepared baking sheet. Bake for 25- 30 minutes or until soft and golden brown. 2. For Croutons: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Toss squash with oil. 3. In a small bowl mix together garlic powder, Italian seasoning, paprika, salt and cornstarch. Coat oiled butternut squash with the cornstarch mixture and lay a single layer on the baking sheet. garlic powder, Italian seasoning, salt and oil. Line in a single layer on prepared baking sheet. Bake for 15- 20 minutes or until golden brown and crispy. 4. For garlic crunchies: Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. 5. Toss all the ingredients in a mixing bowl and mix well, pour aand spread onto the prepared baking sheet. Bake for 10 minutes or until brown and crunchy. Set aside to cool before serving 6. To make dressing: preheat the oven to 400 degrees. Combine shallots, garlic, ginger and olive oil in an oven safe baking dish. Bake for 30 minutes or until fragrant. Remove from oven and set aside to cool. 7. Once cool enough to handle squeeze the garlic and shallot meat into a food processor, also add the ginger. Add oil, juice, and vinegar, into a food processor, mix until well blended. Taste and season. Toss ¼ of the dressing with couscous 8. To serve: Lay some Israeli couscous on a bed of spinach, top with a slice of pear, some croutons and crunchies, serve with dressing on the side. .

Copy Link

Recommended publications

Pearl Couscous with Roasted Pumpkin and Chorizo (Serves 4)
Pearl couscous with roasted pumpkin and chorizo (serves 4) Ingredients: 500g pumpkin, peeled, seeded and cut in to 1cm cubes 2 large zucchini 225 g pearl couscous 1 chorizo, thinly sliced (125g) ½ cup chopped fresh coriander ¼ cup lemon juice 1 teaspoon smoked paprika 1 tablespoon olive oil Modifications 1 punnet cherry tomatoes (prick these with a knife and add them to the tray) 1 medium eggplant, cubed to 1cm pieces and added to tray for baking Method: Preheat oven to 200C. Line a baking tray with baking paper. Spread the pumpkin, zucchini, tomatoes and eggplant on the tray. Spray with oil and season with pepper Cook couscous in saucepan of boiling water for 10mins or until tender. Drain. Heat a non-stick frying pan over medium-high heat and stir chorizo for 3-5mins or until golden. Combine couscous, baked vegetables, chorizo and coriander in a large bowl. Whisk the lemon juice, oil and paprika in a jug and add to the bowl and stir. Sprinkle with some baby spinach. About this recipe: - Pearl (also known as Israeli) couscous is a handy grain to try – couscous is a medium GI grain, pearl couscous is a low GI grain - Adding more vegetables adds fibre and flavour to the dish as well as adding more volume to the meal without increasing the energy to kilojoules greatly. Nutrition (per serve after modification) Energy: 1957kJ (468 calories), 59g carbohydrates, 7.3g fibre, 16g protein, 16g fat, 3g saturated fat, 342mg sodium. Sources: Calorie King Australia, NUTTAB Recipe adapted from: Australian Good Taste - February 2013 http://www.taste.com.au/recipes/32447/pearl+couscous+with+roasted+pumpkin+and+chorizo .
[Show full text]
CATERING MENU Table of Contents
CATERING MENU Table of Contents Canapes Menu ................................................................................................................................................ Canapes Packages ............................................................................................................................. 3 Cold Canapes ...................................................................................................................................... 4 Hot Canapes ........................................................................................................................................ 5 Fancy Canapes .................................................................................................................................... 6 Dessert Canapes .................................................................................................................................. 7 Buffet Menu ...................................................................................................................................................... Starters .................................................................................................................................................. 8 Salads ................................................................................................................................................... 9 Mains ............................................................................................................................................. 11-12
[Show full text]
Plated Seasonal Dinner Seasonal Menu – Spring & Summer Available April 1 – September 30
PLATED SEASONAL DINNER SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 All Plated Dinners Include: First Course and Dessert Course, Bread Service, Coffee and Hot Tea FIRST COURSE (Select One Item) Fennel Sweet Pea Bisque (GF, V) Lobster and Asparagus Bisque Mediterranean Chicken Soup with Olives, Artichoke, Lemon, and Vegetables (GF, V) Classic Wedge Salad with Iceberg, Bacon, Blue Cheese, Peas, Tomato and Avocado Ranch (GF) Citrus Arugula Salad with Tomato, Cucumber, Red Onion, Hard-Boiled Egg and Smoked Almonds with Citrus Vinaigrette (GF, V) Mixed Greens Salad with Apple, Raspberry, White Cheddar, Toasted Pistachio, and a Peach-Cherry Vinaigrettee (GF,V) ENTRÉE (Select One) Grilled Sirloin Steak & Seared Chicken Breast Duo (GF) $36.00 per Guest With Mushroom Corn Succotash, Roasted Garlic-Cauliflower Mashed Potatoes and Asparagus Scallop and Crab Stuffed Sole and Lemon Scented Pork Scallopine Duo $34.00 per Guest With Vegetable Ravioli, Mixed Vegetables and Tomato Saffron Jus Grilled Sirloin Steak (GF) $37.00 per Guest With Caprese Risotto, Wilted Greens, Red Pepper-Tarragon Coulis and Haricot Verts BBQ Glazed Smoked Salmon (GF) $34.00 per Guest With Garlic, Lemon and Herb Roasted Finglerling Potatoes, Broccoli, Carrot and Pepper Relish Cumin Roasted Chicken Breast (GF) $31.00 per Guest With Black Bean and Rice Pilaf, Caramelized Peppers and Onions, Asparagus and Poblano Queso *Vegetarian Entrée Available Upon Request DESSERT (Select One Item) Graeters Black Raspberry Chip Ice Cream and Chocolate Chip Cookies Carrot Cake Blondie Cheesecake with Caramel and Whipped Cream Triple Chocolate Mousse Cake with Raspberry Coulis Page | 1 SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 DINNER BUFFETS SEASONAL MENU – SPRING & SUMMER AVAILABLE APRIL 1 – SEPTEMBER 30 FOR GROUPS OF 25 OR MORE (Groups under 25, add $4.00 per Person) Crimson Cup Gourmet Coffees and Hot Teas served with Dinner Buffets.
[Show full text]
A4 Israeli Inventions EN.Indd
îÙÝàÔìíÝîÙÔêâØ Israeli Inventions "All the deeds of mankind were once dreams; And later become dreams again." Subject: Israeli inventions (Theodore Herzl) Age Group: teenagers and older Objectives: • The participants will learn about Israeli inventions. • The participants will strengthen their connection with Israel by learning about the innovations taking place in Israel. • The participants will complete the program with an enhanced desire to dream big, to be entrepreneurs, to be inventors, and to change the world. Activity Length: approximately 95 minutes Equipment: • Letters from the slogan: ISRAEL – THE START UP NATION • Assignment cards and riddles • Writing instruments • Cards for signatures • Food- cherry tomatoes, ptitim (Israeli couscous), bamba, soup croutons, oil, lemon, spices and other vegetables • Bowls, Cutting knives, silverware, plates The Activity: Stage one: introduction, assignments, and riddles (75 minutes) Stage two: Determining the winning team, and discovering the slogan (5 minutes) Stage three: Summarizing the activity (10 minutes) Explanation: We divide the participants into groups of four. Each group receives a card with a riddle or assignment. They solve the riddles by searching for relevant information on Google. All the groups receive identical cards. The group that completes their assignment in the best possible way, or that answers their riddle first, receives a letter which composes part of the slogan "ISRAEL – THE START UP NATION." The participants must not be told, at this stage, what words will be formed from the letters they receive. They will have to discover this for themselves at the end of the activity. The group with the most letters wins the game. At the end of this activity, the participants stand in a row and hold the letters so the slogan can be read, and a photo taken.
[Show full text]
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature
Cultural Identity Construction in Russian-Jewish Post-Immigration Literature by Regan Cathryn Treewater A thesis submitted in partial fulfilment of the requirements for the degree of Doctor of Philosophy Department of Comparative Literature University of Alberta © Regan Cathryn Treewater, 2017 ii Abstract The following dissertation examines narratives of immigration to Western Europe, Israel and North America authored by Russian-speaking writers of Jewish decent, born in the Soviet Union after World War II. The project seeks to investigate representations of resettlement experiences and cultural identity construction in the literature of the post- 1970s Russian-Jewish diaspora. The seven authors whose selected works comprise the corpus of analysis write in Russian, German and English, reflecting the complex performative nature of their own multilayered identities. The authors included are Dina Rubina, Liudmila Ulitskaia, Wladimir Kaminer, Lara Vapnyar, Gary Shteyngart, Irina Reyn, and David Bezmozgis. The corpus is a selection of fictional and semi- autobiographical narratives that focus on cultural displacement and the subsequent renegotiation of ‘self’ following immigration. In the 1970s and final years of Communist rule, over one million Soviet citizens of Jewish heritage immigrated to Western Europe, Israel and North America. Inhospitable government policies towards Soviet citizens identified as Jewish and social traditions of anti-Semitism precipitated this mass exodus. After escaping prejudice within the Soviet system, these Jewish immigrants were marginalized in their adopted homelands as Russians. The following study of displacement and relocation draws on Homi Bhabha’s theories of othering and unhomeliness. The analyzed works demonstrate both culturally based othering and unhomely experiences pre- and post-immigration resulting from relegation to the periphery of society.
[Show full text]
Medallions of Lamb and Couscous Vegetables with Ras El-Hanout Jus by VALERIE RADOU
Medallions of lamb and couscous vegetables with ras el-hanout jus by VALERIE RADOU LAMB: 600g boned saddle of lamb (with trimmings) 1 tbsp tomato purée 1 tsp ras el-hanout 1/2 onion 1 garlic clove Olive oil Butter Peel and finely chop the onion Crush the garlic clove Brown the lamb trimmings, onion and garlic Deglaze with water until the ingredients are covered Add the spices and the tomato purée Leave to simmer for 20 minutes Strain off the liquid and reduce by 2/3 Whisk in the butter VEGETABLES: 1 handful broad beans 2 spring onions 80g chick peas 160g semolina 200g carrots 160g vegetable stock 200g red and yellow peppers Salt, pepper 1 head celery Olive oil 200g courgettes Wash and peel the carrots, celery and peppers. Dice the vegetables. Chop the spring onions then sweat them in olive oil, add CRUNCHY DATES WITH CANDIED LEMON AND MINT: the vegetables, season, then cook for 10 minutes. 4 Medjool dates Brik pastry sheets Wash the courgettes and remove the ends, slice them finely 1 small candied lemon 1 knob of butter at room temperature, olive oil with a mandolin, then blanch in salted water. 10 mint leaves Salt Freshen and drain off the water on an absorbent cloth. Spread out the courgettes, arrange the vegetables and roll In a food mixer, process the dates, add the chopped candied lemon peel, sliced mint leaves and them up. butter. Season. Blend the chick peas to a creamy paste. Spread out the brik pastry sheets, place the date cream inside each one, and close up.
[Show full text]
Fall 2006 Handcrafted Cheese: a Living, Breathing Tradition
VOLUMEVOLUME XVI, XXII, NUMBER NUMBER 4 4 FALL FALL 2000 2006 Quarterly Publication of the Culinary Historians of Ann Arbor Preserving the Art of Handmade Cheeses Chris Owen sprinkles herbs on fresh rounds of cheese, which she made from the milk of her own herd of goats in the Appalachian hill country of North Carolina. Chris tells us about her Spinning Spider Creamery starting on page 5. REPAST VOLUME XXII, NUMBER 4 FALL 2006 HANDCRAFTED CHEESE: A LIVING, BREATHING TRADITION Once, at the dinner table when we were about to have dessert, Chicago, who in 1916 patented a way to multiply the shelf life of my grandfather Joseph Carp asked for a wedge of cheddar cheese cheese by killing off all of its microbial life. The resulting alongside his slice of apple pie, which was a combination I’d never “processed cheese food” was a windfall for Kraft, for it was stable heard of before. I was a boy growing up in suburban Virginia, and enough to be rationed out to U.S. soldiers fighting overseas during my mother’s parents were visiting with us. The commercial-brand World War 1. The rest is history. cheddar that my Mom cut for Grandpa Joe was a favorite of mine, but it became clear that it wasn’t quite up to his highest standards. Or perhaps just one chapter of it. Today, in many different When he asked to see the package in which it had been wrapped, ways and in many different places around the world, food he noted with more than a hint of disapproval that the cheese had traditionalists are making a strong stand against industrial been made from pasteurized milk.
[Show full text]
Step-By-Step to Cooking Success
Step-by-Step to Cooking Success www.culinariacookingschool.com 110 Pleasant Street, NW • Vienna, Virginia 22180 • 703.865.7920 FALL CLASS SCHEDULE: September through December 2021 Welcome to Culinaria Cooking School! The pleasures of the table are essential to life everywhere. Almost any meal, from the most humble to the most refined, is an opportunity to share the best of nature’s bounty in the company of family and friends. There isn’t a holiday, religious or secular, where food is not center stage. Here at Culinaria Cooking School, we place importance on seasonal ingredients and the techniques for the proper preparation of food and its presentation, to provoke our palates and stimulate our appetites. Our chefs rigorously adhere to tradition, while warmly embracing the present. Your palate is as unique as you are. Join us at Culinaria and embark on a culinary journey, traveling through many countries, diverse cuisines, and fun filled evenings. Learn the secrets of how to unlock the flavors, aromas, and traditions as you celebrate the world of food and wine. Our Owners (L) Stephen P. Sands, Co-founder and CEO, (R) Pete Snaith, Co-founder and Executive Vice President Use Our On-line Registration The quickest way to register for the classes you want is to go to our website at www.culinariacookingschool.com and register and pay online. It’s easy, fast, and it’s open 24/7 for your convenience. You can also find out about the latest “News and Events.” 02 CULINARIA COOKING SCHOOL • FALL 2021 CLASS SCHEDULE Fall 2021 Classes at a Glance KNIFE
[Show full text]
Small Share Plates Le Pizze Small/Large Bigger Share
5 POINT CHEVALIER ROAD POINT CHEVALIER, AUCKLAND 1022 TRADING HOURS Ph: 09 815 9595 MONDAY - THURSDAY I 3PM - LATE [email protected] FRIDAY - SUNDAY I 12PM - LATE www.nomadrestaurant.co.nz TO BEGIN LE PIZZE SMALL/LARGE WARM MIXED OLIVES ( V GF ) I MARINATED GREEN & KALAMATA OLIVES / 8 MARGHERITA ( V ) I TOMATO • MOZZARELLA • BASIL • PARMESAN / 18/24 LENTIL SOUP ( V ) ( GF AVAIL) I LENTILS • CRISPY SHALLOTS • BREAD STICKS / 12 QUATTRO FROMAGI ( V ) I TOMATO • MOZZARELLA • BLUE CHEESE • BRIE • PARMESAN PIZZA BREAD ( V ) ( GF AVAIL) I WOOD FIRED • ROSEMARY • GARLIC / 8 /18/24 DIPS & GRIT ( V ) ( GF AVAIL) I TZATZIKI • BABA GANOUSH • HUMMUS • FALAFEL VEGETARIAN ( V ) I TOMATO • MOZZARELLA • COURGETTE • MUSHROOMS • PEPPERS TURKISH PIDE BREAD / 16 SPINACH • FETA • OLIVES / 18/24 ANTIPASTO ( GF AVAIL )I SELECTION OF CURED MEATS • GRANA • PIZZA BREAD• OLIVES DIAVOLA I TOMATO • MOZZARELLA • FETA • SALAMI • PEPPERS • MUSHROOM • GARLIC PICKLES N DIPS / 24 / 22/28 CAPRICCIOSA I TOMATO • MOZZARELLA • HAM •MUSHROOMS • OLIVES • ANCHOVIES • SMALL SHARE PLATES OREGANO / 22/28 QUATTRO CARNE I TOMATO • MOZZARELLA • BACON • SPICY SALAMI • CHAMPAGNE HAM CHEESE CROQUETTES ( V ) I SMOKED PROVOLONE • BLACK GARLIC AIOLI • SALSA / 16 SMOKED CHICKEN / 22/28 SPINACH BÖREK ( V ) I SPINACH • FILO • POTATOES • GOAT CHEESE • ROCKET SALAD / 18 SMOKED CHICKEN I TOMATO • MOZZARELLA • BRIE • CRANBERRIES • ONIION• ROSEMARY BEEF EMPANADAS I SUJUK• PASTRY • BRAVA • POTATOES • ONION • TZATZIKI / 18 WITH SMOKED CHICKEN / 22/28 FLASH FRIED CALAMARI ( GF ) I HARISSA AIOLI
[Show full text]
Read PDF Version
Collagen Lactose Summer 2020 Wheat 6 Chronicles 10 Intolerance 14 53 HalalA Publication of the Islamic Food Consumer and Nutrition Council of America Magazine 18 The Cuisine of Lebanon Summer 2020 | HALAL CONSUMER 1 J&M® halal certified meals use only wholesome ingredients and have NO MSG, NO SOY, and NO ARTIFICIAL FLAVORS OR COLORS. Each meal is fully cooked and is conveniently packaged in either 10 oz. (283 g) microwaveable serving dishes or 8 oz. (227 g) travel and camping pouches. Reheat to eat in minutes. LAMB & LENTIL STEW: Tender lamb joins a medley of tomatoes, BEEF STEW: A satisfying and delicious stew! It has chunks of lentils, onions, chickpeas, zucchini and red and green sweet lean beef, with potatoes, sweet peppers, tomatoes, cabbage, peppers. Aromatic herbs and spices invite all to taste and enjoy zucchini, chickpeas and carrots in a flavorful sauce. this truly delicious meal. OLD WORLD STEW: Chunks of lean beef, with brown rice, LAMB & BARLEY STEW: Tender lamb, combined with barley, tomatoes, zucchini and pinto beans. The sauce is seasoned with eggplant, red and green sweet peppers, zucchini and onions, the aromatic flavors of the Middle East. create a true culinary delight! A scrumptious meal with a variety of textures, it is deliciously seasoned with herbs and spices of PASTA WITH GARDEN VEGETABLES: This delicious and the Middle East. robust meal has rotini pasta with peppers, mushrooms, MY KIND OF CHICKEN®: A favorite combination of chunks of zucchini and tomatoes. It is perfectly flavored with light and dark chicken meat with brown rice, peas and carrots in traditional Italian seasonings.
[Show full text]
Glycemic Index Food Guidepdf
Milk, Alternatives and Other Beverages Low Glycemic Index Medium Glycemic Index High Glycemic Index Glycemic Index Food Guide (55 or less) (56 to 69) (70 or more) Choose Most Often Choose Less Often Choose Least Often The glycemic index (GI) is a scale that ranks a Diabetes Canada recommends choosing carbohydrate-containing food or drink by how much lower GI foods and drinks more often to help Almond Milk Rice Milk it raises blood sugar levels after it is eaten or drank. control blood sugar. Cow Milk Foods with a high GI increase blood sugar higher (Skim, 1%, 2%, Whole) Work with your Registered Dietitian to add foods and faster than foods with a low GI. Frozen Yogurt and drinks to your lists, create action plans that Greek Yogurt There are three GI categories: include choosing lower GI foods, adapt your Soy Milk favourite recipes, and ﬁ nd ways to swap/substitute Yogurt (Skim, 1%, 2%, Whole) low GI foods into your meal plan. Additional foods: Additional foods: Additional foods: Checking your blood sugar before, and 2 hours 1. 1. 1. after, a meal is the best way to know how your body 2. 2. 2. handles certain foods and drinks. 3. 3. 3. Milk, alternatives, and other beverages listed include ﬂ avoured (e.g. chocolate), sweetened and Green = Go unsweetened varieties. Low GI (55 or less) Choose Most Often Vegetables Milk Yellow = Caution Meat and Alternatives Medium GI (56 to 69) Choose Less Often Low Glycemic Index Medium Glycemic Index High Glycemic Index Red = Stop and think Grains and Meat and High GI (70 or more) Choose Least Often Starches Alternatives (55 or less) (56 to 69) (70 or more) Fruit Choose Most Often Choose Less Often Choose Least Often Foods in the high GI category can be swapped with foods in the medium and/or low GI category Baked Beans Lentil Soup (ready-made) to lower GI.
[Show full text]
Rediscovery of Couscous in the World
Global Journal of Medical Research: L Nutrition & Food Science Volume 18 Issue 1 Version 1.0 Year 2018 Type: Double Blind Peer Reviewed International Research Journal Publisher: Global Journals Online ISSN: 2249-4618 & Print ISSN: 0975-5888 Rediscovery of Couscous in the World By Ayse Nur Yüksel, Mehmet Durdu Oner & Mustafa Bayram Gaziantep University Abstract- World food industry is changing by re-discovering traditional food tastes and techniques. Due to increase in curiosity on gastronomy, new tastes and “Geographical Indication-food origination”, local foods are started to re-designing by food industry. Couscous is one of them, which is the world-wide known traditional cereal product, today. Its popularity has been increasing, recently. Especially, in the Western market, it is prepared due to its taste, rapid preparation and usage in salads (tabbouleh). There are three couscous types such as Turkish, African and pasta-like depending on the formulation, processing technique and usage. Pasta-like couscous is widely produced by pasta companies by using same pasta production line by changing the die of press. Couscous commonly produced by using semolina and sorghum in Africa and Asia, however in Turkey, traditional Turkish couscous is generally prepared by coating of bulgur granules with semolina, wheat flour; egg and water or milk. In the literature, studies have recently been made for enrichment of couscous by either substitution of semolina with legume flours and other grain flours or adding nutritious ingredients to the composition. Worldwide, total exportation and importation quantity of couscous are 124, 481 and 126, 799 tons in 2016, respectively. Nowadays, the need for easy prepared meals increased due to the fast lifestyles and people are more aware about the importance of nutritionally valued products and its benefits to health.
[Show full text]