The Spring garden is beautiful. We picked our first zucchini and also started picking the spring crop of beets. John is also going to try something new this year. Anasazi beans. He planted a few to test if they would germinate since we just bought them at the grocery store. If they come up we will plant more where the beets are right now. Anasazi are the red and white beans. They are relatively new in grocery stored but there history goes way back to the Anasazi Native americans for which they are named.
I made a cous-cous dish last night for dinner using the zucchini, kale, celery and onions. This is one of those dishes that you can very easily depending on what you have growing. I usually just stir fry onion and a few different veggies and then mix in with cooked cous-cous. You can buy cous-cous in bulk at many grocery stores which saves quite a bit of money over the expensive packaged ones.
Cous-cous with stir-fried veggies.
Cook cous-cous - bring to boil 1 1/2 cups water or broth, add 3/4 cup of dried cous-cous. Stir, cover and remove from heat. Let sit for 10 minutes.
Stir fry onion, chopped carrot, chopped celery in coconut or olive oil for a few minutes. Add chopped Zucchini and chopped kale and cook for about 5 minutes more, if it gets too dry add some chicken broth to steam. You can vary the veggies substituting Swiss Chard, yellow quash, eggplant, okra, beans, spinach. Just use at least three different textures and colors.
Monday, May 3, 2010
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