Smoked Sausage, Tomatoes and Israeli Couscous

This started out as a demonstration idea for Trader Joe’s, using only 3 of their products. But I added a few things to make it a little tastier and more nutritious.

Israeli couscous is one of my favorite sides these days, so easy to prepare and the texture is chewy and soft, and it goes with just about anything. It also tastes great cooked in milk with a little sugar and vanilla, and sprinkle a few toasted slivered almonds on top before eating. It’s a great alternative to oatmeal in the morning, or it could easily be a dessert in the evening.

1 Small white onion, diced

4 Cloves garlic, minced

2C Braising greens (collards, kale, Swiss chard etc) roughly chopped

28oz Can diced tomatoes, in their juices

4 Smoked sausages (I used smoked-chicken-turkey sweet basil sausage), cut into bite size pieces

8oz Israeli couscous

1/8tsp cinnamon

Heat a large saute pan over medium heat; when hot add 2T oil and the onions. When the onions begin to turn translucent add the garlic and greens; saute until wilted. Stir in the tomatoes and sausages. Reduce the heat to a low, stir occasionally as you cook the couscous.

In a small sauce pan heat 1T oil or butter, when hot add the couscous and cinnamon. Stir occasionally until the couscous is golden brown and toasted. Add 1 3/4C water and a little salt, cover and reduce heat to low. Cook until the liquid is absorbed and the couscous is cooked through.

Taste the tomato-sausage mixture and season to taste with salt and pepper. Serve over the couscous in bowls.

Serves:3-4

Red Wine Braised Mushrooms and Greens

If I wasn’t dating my boyfriend I would be eating this a lot, but since he hates mushrooms I only make this on nights that he works late or is out of town. I find this meal so satisfying and tasty on a cold evening, and leftovers are fantastic. I usually eat this with a loaf of French bread, some goat cheese and a glass or two of red wine.

1/2 Yellow onion, diced

1 Carrot, peeled and diced

3 Cloves garlic, minced

2# Mushrooms (I like using a mixture of whatever looks good at the store)

2tsp Dried herbs (I love thyme, but rosemary,oregano or sage are great too)

1/3C Red wine

1 1/2C Chicken broth

2 Handfuls braising green (Swiss chard, kale, collards etc)

1 Lemon, zested

In a large pan saute the onions and carrots in a little oil and butter. When the onions are translucent add the garlic and herbs cook for 2 minutes.Season with salt and pepper. Spoon the onion mixture into a bowl. In the same pan add a little oil and 1/3 of the mushrooms. When  the mushrooms are golden brown on at least one side, spoon them into the bowl with the onions. Repeat with the remaining mushrooms. When all of the mushrooms have been browned, add all the vegetables back into the original saute pan, and place the pan over low heat, add the wine and scrape up and browned bits on the bottom of the pan. Add the chicken broth and the greens, simmer until the vegetables are cooked, about 15-20 minutes. Season to taste with salt and pepper, add the lemon zest just before eating.