Roast Chicken

My first roast chicken.  I know, hard to believe!  I have made a beer can chicken in the past, but never roasted one. 

You see I have never experienced one with much flavor.  So I have always preferred to grill them with lots of herbs and spices and a hint of olive oil.  But recently I found out that you can still do those tasty things in the oven, so I searched until I found several recipes to combine for one great bird. 

I know it isnt a beautiful brown but this first time I was more concerned about keeping it moist than I was in baking beauty.  So I did what comes natural to me, I took off the skin and then I left the lid on the whole time.  So my process, based on the recipe below:  I sliced a zucchini placed the them single file in an oiled dutch oven.  I rubbed the chicken with olive oil, salt and pepper then placed it on top. To blanket the bird I sprinkled sliced onion, garlic halves and wild mushrooms all around.  The mushrooms I used had to be hydrated in boiling water so I used their water plus some red wine for moisture.  Lastly I added a few lemon slices and some fresh rosemary.

Then I cooked it according to Tyler Florence's recipe below.  My changes for next time?  Rub a fun blend of spices under the skin then leave most of it intact, removing it after it is done.  I served it with the roasted veggies over brown rice.  And now, the original recipe:

Roast Chicken Times Two (Recipe courtesy Tyler Florence)

• 2 (2 to 2 1/2 pound) organic free-range chickens
• Kosher salt and freshly ground black pepper
• 1 red onion, quartered
• 1 lemon, halved
• 1 head garlic, halved
• 2 bunches fresh thyme
• 4 bay leaves
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 2 pounds mixed mushrooms such as button, cremini, shiitake, or oyster

Heat the oven to 400 degrees F.

Pat the chickens dry with paper towels. Season the cavities with salt and pepper. In a large bowl combine the onion, lemon, garlic, 1 bunch thyme, bay leaves, and 3 tablespoons olive oil; season it with salt and pepper and mix it well. Stuff each bird with half the mixture. Using 2 (3-foot) pieces of kitchen twine, tie up each chicken: Tuck the wing tips between the wings and the body. Put the mid point of the twine under the chicken, bring the ends up and around the wings, and pull them tight against the body. Bring the ends of the twine up underneath the legs, wrap the string around them, pull the legs together, and tie them tightly.

Place the chickens breast side up in a roasting pan, drizzle over some olive oil, and season them with salt and pepper. Toss the mushrooms around the chicken, scatter over the remaining thyme, drizzle over some more olive oil and season everything with salt and pepper. Roast the chickens for 1 to 1 1/2 hours; baste them with the pan juices every 20 minutes. The chicken is done when a thermometer reads 165 degrees F when inserted into the thickest part of the thigh (the legs should wiggle easily in their sockets.)

Remove the chickens from the pan, cover them with foil, and let them stand for 10 minutes to rest. Serve 1 chicken with the roasted mushrooms and pan juices. Refrigerate the other chicken for another meal.

Swiss Chard with Garlic and Anchovies

It has been awhile since I have made chard or since I blogged about a side dish.  So both will happen now.  This was not my favorite chard dish, it seemed to lack a bit of...something...

But I a going to blame it on a substitution I had to make. 

The recipe calls for canned anchovies.  I didn't have any so I subbed anchovy paste and I don't this I used enough.  There was no hint of "fish" and once we added more salt it perked right up.  So basically, this is a dish I will try again with the correct ingredients.  Because if you read my blog you know that I LOVE chard! 

Swiss Chard with Garlic and Anchovies  (Inspired by Jennifer Paterson and Clarissa Dickson Wright)

• 2 pounds Swiss chard
• 1 tablespoon olive oil
• 4 cloves garlic
• 1 small can anchovies
• Freshly ground black pepper

Wash the chard. Cut off the stalks and trim their ends and any discolored portions. Heat the oil in a covered pan and add the garlic and anchovies, allow this to cook until the anchovies have melted into the oil, about 5 minutes. Cut the chard stalks into 1-inch pieces, blanch them in boiling water and refresh under a cold tap. Drain well, add them to the oil and season with the pepper. Cover and cook gently for 10 minutes. Add the chard greens and cook for 3-5 minutes more.

Serve immediately.

Zesty Chile Tiger Prawns

 

Publishing note: I have no idea why the strange spaces are showing up in the text.  It is not an "artistic" endeavor on my part.  Hopefully it is not too annoying...

A couple of weeks ago I had the pleasure of cooking with a young friend.  It was so much fun - I got to do some "teaching" about cooking techniques, which I love to do, and she was chatty, responsive and asked lots of questions.  All in all a great time!

A and I made a Chinese dish for that night's dinner.  Now a bit of back story:  I have never been a fan of Chinese, being only exposed to it in Americanized restaurants, with breaded and fried meat, thick and cloying sauces, and very little flavor. 

But Bo loves it.  He grew up eating more authentic Chinese food and couldn't understand why I didn't love it.  So there has been an education for almost three years to move my palate toward this cuisine
and its varied flavors.  So this is one of my first attempts at a Chinese dish.

This recipe was found on Cooking Channel from the show Chinese Made Easy.  It was ok - it didn't
knock my socks off, but it certainly wasn't bad.  It was a nice dish.  It was fresh and healthy tasting.
These are too many possible reasons that this wasn't a must-immediately-make-again dish.  Maybe
this is how it is supposed to taste.  Of maybe my inexperience caused mistakes.  Either way my
education continues...

And it was fun to cook with A!!
Zesty Chile Tiger Prawns (Recipe courtesy Ching-He Huang)

• 2 tablespoons groundnut oil (peanut or canola)
• 5 cloves garlic, finely chopped
• 1 medium red chile, finely chopped
• 7 ounces raw Tiger (jumbo shrimp) or King prawns (langoustines), shelled and deveined
• 1 tablespoon Shaohsing rice wine or dry sherry
• Juice of 1 lime
• 3 ounces French beans (green beans), chopped into 1/2-inch lengths
• Pinch sea salt
• 1 teaspoon dried chile flakes

Heat a wok or pan over a high heat, and add the groundnut oil. Add the garlic, and chiles, and stir-fry for a few seconds. Then, add the prawns, rice wine or sherry, and the lime juice, and stir-fry until the prawns start to turn pink.

Add the French beans, and mix together. When the prawns have all turned pink, season with the salt, and chile flakes, and serve immediately.

Portobello Cream Sauce with Whole-Wheat Penne

I had such good luck recently with a couple of Rachael Ray recipes that I thought I'd try one more.  I found a couple of of pasta dishes that looked fantastic then gave Bo the final choice .
                   

I am becoming more and more enamored with cream sauces that are lighter in texture instead of  the thick, heavier ones I am used to.  A sauce like this still attaches itself to the noodle without coating your mouth.  So basically if you enjoy a nice cream sauce, if mushrooms are your go-to veg (as with us) then you will thoroughly enjoy this dish.

One final note:  Please use whole wheat pasta as recommended.  It's hearty texture stands up in a beautiful way and becomes more than a supporting player.  P.s.I know there is no "finished" photo.  You see it smelled so good that I forgot to take pictures.


Portobello Cream Sauce with Whole-Wheat Penne (Inspired by Rachael Ray)

• 1 tablespoon extra-virgin olive oil
• 1 tablespoons butter
• 4 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
• 1 teaspoon ground thyme
• 3 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1/3 cup dry red wine
• 1/2 cup chicken stock
• 1 1/2 cups heavy cream
• A few grates nutmeg
• 1 pound whole-wheat penne
• 1 cup walnut pieces
• Freshly grated Parmigiano-Reggiano
• 1 large bunch spinach

In a medium saucepan, heat the extra-virgin olive oil and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the red wine the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.

Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped spinach on top.

Rachael Ray's Week in a Day: Crab Cake Mac and Cheese

As a continuation of THIS post, here is the 2nd make-ahead recipe I did on my "cook day".

Ok, first of all, the work was done, all I did was bake it.  And eat it!  And boy was it good!  Rich and creamy with pretty colorful dots of veggies and the wonderful toungue-melting flavor of the crab.

So #2 of Rachael's new show that has impressed me...

Crab Cake Mac N Cheese (Adapted from Rachael Ray Week in a Day)

• Salt
• 1/2 pound cavatappi or elbow pasta with lines on conchiglie (small fat tube/shell shaped pasta with lines)
• 1 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons butter
• 1 medium onion, finely chopped
• 1/2 small red bell pepper, seeded and finely chopped
• 3 to 4 cloves garlic, finely chopped
• 1 bay leaf
• About 1 tablespoon grated lemon zest
• Freshly ground black pepper
• 1 small can lump crab meat, rinsed and drained
• 1-2 teaspoons seafood seasoning (recommended: Old Bay)
• 1 1/2 tablespoons all-purpose flour
• 1 1/4 cups milk
• Freshly grated nutmeg, to taste
• 1-2 teaspoons Dijon mustard
• 1 cup shredded or cubed cheese - I used a combo of swiss, sharp cheddar and smoked gouda
• 2 tablespoons hot sauce (recommended: Frank's Red Hot)
• 1/2 cup panko bread crumbs
• A generous handful flat-leaf parsley, finely chopped

Bring a large pot of water to a boil over medium heat, then salt the water. Add the pasta and cook for 3 to 4 minutes, (it will be undercooked). Cool, drain well and add it to a large bowl.

Meanwhile, in a medium saucepan, heat the extra-virgin olive oil, over medium to medium-high heat. Add the onion, red pepper, garlic, bay leaf, thyme, lemon zest, salt and pepper, to taste. Cook to tender, 6 to 8 minutes. Add the crabmeat to the vegetables and season liberally with seafood seasoning. Stir to combine, then remove from heat.

In a medium sauce pot, over low heat, melt 1/2 tablespoons butter and whisk in the flour. Cook for 1 minute, then whisk in the milk and bring to a bubble. Season the sauce with salt, pepper and nutmeg, to taste, and cook for a few minutes, until the mixture coats the back of a spoon. Add the mustard and the cheese and stir in a figure 8 motion. Add the vegetables and crab, sauce to the bowl with the pasta and transfer the mixture to individual baking crocks or a large casserole dish. This can be made ahead to this point and refrigerated.

Preheat the oven to 375 degrees F.

To complete the dish, melt a tablespoon butter in a small skillet, over low heat and add 2 tablespoons hot sauce. (NOTE:  I did not use butter but left it in in case you wanted to) Warm through, then add the panko crumbs and toss to evenly coat the crumbs in sauce mixture. Cool the crumbs, then toss in the parsley. Top the mac n cheese with the spicy crumb mixture. Arrange individual crocks on a baking sheet or put the casserole on baking sheet to catch any drips. Bake until brown and heated through, about 10 minutes. If cooking from cold, the mac n cheese will take 40 to 45 minutes, but add the crumbs the last 10 minutes of baking.

Rachael Ray's Week in a Day: Ratatouillle

Well this is a new try for me - I don't usually cook RR recipes - not that there is anything wrong with them, but as I general rule they use more "processed" foods than I usually use.  But when I saw this new concept on the Cooking Channel - cook once, eat for a week, I wanted to check it out.  Interestingly enough, it wasn't "cook a pot of beans use them in recipes all week" like I envisioned.  Instead it was "take a couple of hours and cook for the week."

Since the recipes aren't completely dependent on each other I chose to try two from different shows. I made Ratatouille with Poached Eggs and Garlic Croutons and Crab Cake Mac and Cheese.  I only made two because 5 recipe would feed the two of us for 2-3 weeks!  And I made half of each and by the looks of them I will get 3-4 servings from the ratatouille and 4-6 servings of the mac n' cheese.  Besides, I only plan two meals at a time and we frequently change out minds ;)

SO here is how I did it:  I had both recipes open up on the computer.  I got out all the ingredients for both plus all the tools I would need.  I looked at the things on each that would take the longest and began with that. I started the croutons then I diced the eggplant and set it to drain then started the pasta.  Then I chopped all the veggies for each.

I decided to then finish the mac and cheese and get it in the fridge, which I did, then finish the ratatouille.  It could have easily been done the opposite way since the ratatouille simmers on the stove for 30 minutes.

During the last 15 minutes of ratatouille cooking I cleaned up my mess and all told the two meals took between 1.5 - 2 hours.  Below is the ratatouille recipe the way I made it and on Wednesday I will share the mac and cheese recipe.

Ok, not to get too wordy but I didn't want to leave you without telling you - this is one of the best things we have eaten for a while!  The flavor was full and rich, the yellow from the egg drizzled amongst the veggies for a perfect pairing and the garlicky crouton added another dimension that I would have not thought of.

Ratatouille with Poached Eggs and Garlic Croutons (Adapted from Rachael Ray Week in a Day)

• 1.2 tablespoons butter
• 3 cloves garlic, 2 cloves finely chopped, 1 thinly sliced
• 4 (1-inch) thick round slices baguette
• 1 teaspoon dried thyme leaves
• 1/4 cup shredded or grated Parmigiano-Reggiano
• Salt
• 3/4 pounds eggplant, 1/2-inch dice
• 1 red bell peppers
• 1 green bell pepper
• 1 tablespoons extra-virgin olive oil
• 1  firm, small zucchini, 1/2-inch dice
• 1 medium onion, 1/2-inch dice
• Freshly ground black pepper
• 1 (14-ounce) can San Marzano tomatoes for sweeter stew, or diced fire roasted tomatoes, for smokier stew
• 2 teaspoon aged balsamic vinegar
• 2 extra-large or jumbo eggs
• A handful fresh basil leaves, torn

Heat the oven to 375 degrees F.

Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, and sorinkle with 1/2 teaspoon dried thyme and the parmesan cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.

Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.

Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.

While peppers cool, heat a Dutch oven over medium-high heat with 1 Textra-virgin olive oil. Add the eggplant, zucchini, remaining sliced garlic, onions, and remaining 1/2 teaspoon dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/4 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.

To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

Spanish Tapas Night

A few times a year I get in the mood to make tapas intead of a full meal.  It is really fun and it is a great time to search for new recipes since I don't cook Spanish food very often.

Of course I have done this enough now that I now look only for inspiration, not for recipes.  I know I will be using quality olive oil, salt and pepper and lots of garlic.  The other part is to decide what to pair with these ingredients. 

This time I chose asparagus, calamari, and mushrooms with some manchengo cheese and crusty bread.

I set out to make the infused oil for the calamari and mushrooms

I crushed 6 cloves of garlic with some sea salt and lightly sauteed it in olive oil.  Olive oil has a low smoke point and garlic burns easily so it is important to cook this on low.  I brought it to a light simmer, added some crushed red pepper (optional) and turned it to low.  After 10-15 minutes I turned off the fire to let it cool.

When we were ready to eat I poured part of the oil in a different pan then added chopped portabello mushrooms to begin their cooking process.  Mushrooms are a subjective thing - some like them soft, some prefer them to be firm on the inside, so there is no one-size-fits-all sautee time. 

Just keep an eye on them and stir occaionnally.

The calimari will cook in an instant (almost) and taste best sizzling hot so you may want to have the table ready before you begin these.

Add them to the other pan of oil, turn to medium or medium low and toss for 2-3 minutes, being careful not to overcook (that will make them rubbery.)

As the mushrooms and calamari finish, move them to serving plates, add sliced lemon to the calimari and serve with the previously prepared asparagus (technique below), a nutty cheese and crusty bread to sop up the sauces!  Dont for get a great Spanish red!

Enjoy!

Chilled Asparagus with Sauce

1 bunch of ripe asparagus
2 T yogurt
1 T spicy mustard
1-3 t lemon juice
1-2 t lemon zest
salt and papper
large bowl of ice water

Bring a large pan of salted water to a boil.  Quickly add the asparagus spears and cook for one minute or until bright green.  Remove it to the large bowl of icy water then drain and chill.

Mix together the rest of the ingredients, cover and refrigerate until ready to use.  When ready to serve place the asparagus on a platter and either drizzle the sauce over or set on the side for dipping. 

Orzo Frittata

It doesn't happen very often, but once in awhile I find a Giada recipe that doesn't knock my socks off.  And this was one of them.  Now in all fairness, I did make a few changes, but I'm not sure they contributed to the lack of flavor.  So, in the interest of balance, I will print the recipe as written and put my changes in a 2nd recipe below.  That way you can make your own determination!

It is pretty, though! :D

Chicken and Orzo Frittata (Recipe courtesy Giada De Laurentiis)

• 3/4 cup orzo pasta
• 6 eggs
• 1/3 cup whole milk ricotta
• 1/4 cup creme fraiche
• 2 cooked chicken breasts, cubed (about 2 cups)
• 4 scallions, chopped
• 1/4 cup chopped Italian flat-leaf parsley
• 1/3 cup diced roasted red bell peppers
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Chicken and Orzo Frittata (My Version)

• 3/4 cup orzo pasta
• 3 eggs
• 3 egg whites
• 1/3 cup part skim ricotta
• 1/4 cup plain yogurt, greek if possible
• 2 cooked chicken breasts, cubed (about 2 cups)
• 4 scallions, chopped
• 1/4 cup chopped Italian flat-leaf parsley
• 1 whole roasted red bell peppers, diced
• 1 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

Bring a small pot of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large bowl combine the eggs, ricotta, and creme fraiche and stir until the eggs are beaten and the ingredients are combined. Add the cooked orzo, chicken, scallions, parsley, red bell peppers, salt, and pepper. Stir to combine.

Pour the mixture into a 1 1/2-quart baking dish. Bake for 25 minutes. Turn on the broiler. Place the pan under the broiler until golden on top, about 5 minutes. Remove from the oven and let set for 5 minutes. Cut into wedges and serve with a side salad.

Changes Both Big and Small

So you may have noticed I haven't been around as much lately.  Or maybe you haven't.  Either way, I wanted to share the reason/excuse.  In July I began working for 3 web publications as a freelance/at-will writer.  At this moment I am writing 6 columns for those three, and still trying to be a housewife.  This is the reason for more sporadic blogging.

 

But that is all about to change.  I am dropping two of two of the publications and am going to concentrate on the 3 columns that I enjoy the most, being a food writer for Examiner.com.  Hopefully to average 25 hours a week!

Links to my Examiner titles

National Examiner Edition titles

Food Reality TV Examiner

Food News Examiner

and local to Nashville, TN - Nashville Restaurant Examiner

 Which means more cooking!  And more blogging!

So look for some changes beginning next week, and in the meantime if you would like to see my Examiner  food columns that I will continue with, links are above.  Be seeing you soon!

And for the rest of the week....

The next couple of weeks will be fun - and busy.  We leave Thursday for a long weekend in Boone, NC to celebrate my 40th birthday.  The NC mountains are one of my favorite places to go and although we usually head to Asheville, this time we are doing a cabin in Boone. 

So why do I mention all of this?  Because this is the end of my blogging week.  Recipes, photos and food will be back on track for another short week as out-of-town company arrive that Thursday.

So have fun, cook with love and eat well!

Portobello Cream Sauce with Whole Wheat Pasta

I love a good cream sauce and since I rarely make them, I feel justified in doing so from time to time.
Recently Bo rode in the MS 150 Jack and Back weekend ride.  Two days on his bike and 55-75 miles each day.  So he got to choose the "last supper" and pasta was what he wanted - and a cream sauce was a bonus to him.  After all, he could use the extra calories!

I did make a few changes to the recipe, but not many.  One change that I didnt make that I usually do is when a recipe calls for olive oil and butter, I usually leave the butter out, cutting the "pure" fat content down a bit.  But not this time. Special consideration for a special weekend.  The final product called for watercress, of which none could be found, so I tore pieces of fresh spinach for that green bite.  I also made the sauce in the afternoon, using the "make ahead" component.  Oh, and I used more mushrooms than was called before because we just LOVE the 'shrooms!

So without further ado, the third recipe from Rachael Ray's new show, Week in a Day

Portobello Cream Sauce with Whole-Wheat Pasta (Recipe courtesy Rachael Ray)

• 1/2 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 3 large portobello mushroom caps, wiped clean and gills scraped, thinly sliced
• 1 teaspoon chopped dried chives
• 3 cloves garlic, sliced
• Salt and freshly ground black pepper
• 1/3 cup port or Marsala, your choice of flavoring (I used a nice Cab because I had one open)
• 1/4 cup chicken stock-in-a-box
• 3/4 cups heavy cream
• A few grates nutmeg
• 1 pound whole-wheat pasta
• 1/2 cup walnut pieces
• Freshly grated Parmigiano-Reggiano

In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the chives, and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.

Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress (spinach) on top.

COusCOus alla Panzanella

I'm obsessed.  We just got new cable service and we now have The Cooking Channel.  Im in love.  I can't stop watching.  Just ask Bo.

So I was watching David Rocco's Dolce Vita the other day and he made this panzanella dish.  My thought process, "I dont have a carb for tonight's dinner, and I have all the ingredients for this!"  So I rushed into the kitchen and in 10-15 minutes it was done and chilling in the fridge for dinner.  And it tasted great!  I utilized veggies I had in the fridge, because really any veggie would work.  Bo enjoyed it so much that he added more veggies and some chicken and took it for lunch the next day!

 

Cous Cous alla Panzanella (Adapted from David Rocco)
I printed the recipe as is and put my adaptations to the side - this way you can see how easy it is to make lots of changes.

• 2 cups canned plum tomatoes with juices, chopped  (I used 1)
• 1/2 cup extra-virgin olive oil (I used 1/4 cup)
• Juice of 1 lemon (1/2 lemon)
• 2 cups couscous (1 cup)
• 1 red onion, chopped (1/4 onion)
• 1 red pepper, seeded and chopped (1/2 red pepper)
• 1 yellow pepper, seeded and chopped (1/2 green pepper)
• 10 cherry tomatoes, quartered (didnt have any, so chopped leftover asparagus and used that)
• Bunch fresh basil leaves, torn (didnt have any)
• Salt and freshly ground black pepper
• I also added 2 T red wine vinegar and 1 T honey to the couscous

Place the plum tomatoes, olive oil and lemon juice in a large mixing bowl. Add the couscous and mix thoroughly. ( I added the vinegar and honey now)

Since there is no cooking involved, it is essential that there's an excessive amount of liquid in the bowl. The liquids will act as a 'cooking agent' for the couscous. The couscous will absorb all the liquids, puff up and become very flavorful.

Add the red onion, red and yellow peppers, cherry tomatoes, and the basil to the bowl. Mix well. Season with salt and pepper, to taste. Let the mixture sit in the refrigerator for a few hours for all the flavors to amalgamate.