Tuesday, March 22, 2011

Kale, corn, and curls

Happy Spring Break! (well, to me, anyhow!). It is sunny, windy, warm, and the hairs in this house are a-curlin', the most tell-tale sign of warmer weather and returning humidity. Along with the springy locks, this time of year brings a whole new feel to cooking, which often times is a feeling of "Do I have to turn the oven on?" and "Do we have to come inside in order to get dinner ready before bedtime?". Last week I threw together a super simple Chicken and Couscous dish. It was a big hit and took very little time. I served it with kale chips, which the girls devoured (thanks, Liisa, for the kale chips idea!).

Couscous with chicken, green beans, and corn
  • 1 Cup Israeli couscous
  • 1-2 organic/free range chicken breasts
  • Organic chicken broth
  • Frozen organic corn
  • Fresh organic green beans
  • Local honey
  • Balsamic vinegar
  • Organic olive oil
    • Toast couscous in a dry pan until it starts to brown and smells toasty; add 2 1/2 cups chicken broth and simmer, covered, for 10-12 minutes (can add more broth if needed; simmer until couscous is done)
    • Slice chicken into strips and marinate in fridge for at least 30 minutes
      • Marinate with honey, balsamic vinegar, and a splash of chicken broth
    • Cook chicken on stove top with a bit of olive oil; remove from pan when done
    • Cut fresh green beans into 1 inch pieces; saute until they start to soften
    • Microwave the frozen corn a bit; add to green beans
    • Add cooked chicken
    • Serve over couscous
Kale Chips
  • Wash organic kale, dry, and tear into pieces about the size of chips
  • Drizzle with olive oil and sprinkle with kosher salt
  • Bake at 350° for 10-12 minutes until crisp - be careful as it's easy to burn these little babies

No comments:

Post a Comment