Sunday, January 24, 2010

Jan 24th - Sunny Side with Stilton on Pumpernickel / Croquetas with Greenbean Cous Cous

D made breakfast today. Sunny side up eggs on pumpernickle toast with Stilton blue cheese. I call it pumpernickel because that is what the tag says and it is dark brown. However, I have not found very aromatic rye or pumpernickel bread in Vancouver. The best approximation are the pumpernickel bagels at Siegel's bagels on Granville Island. None of that tangy or mouth filling flavours of the fluffy, chocolate coloured wannabees available at most supermarkets. Oh well. The Stiltong (English blue cheese) definitely enhanced the bread. MMMM

D had a side of sauteed mushrooms and I had sauteed brussel sprouts. D hates brussel sprouts. I mean, he will eat them out of consideration to me or mom but of his own volition, you will never seen trimming and cooking them. I luvs them. They are one of my favourite vegetables.
Dinner is Croquetas from last week. I froze half the batch and am defrosting them on the counter. I will pan fry them as before but I may also keep them in the oven just after to make sure they are piping hot in the middle.
Greenbean Cous Cous

1 c cous cous
2 c water
1 t instant all natural veg stock
1 clove garlic minced
1/2 inch fresh ginger minced
1 med hot chili minced
1/2 t herbes de provence
1 t kosher salt
zest 1 lemon
juice 1/2 lemon
Ground pepper to taste
2 T pine nuts, browned in a dry pan, briefly
1/2 lb green beans, steamed 5 min, rinsed in cold water, chopped

In a large mixing bowl, pour in the cous cous, instant stock, salt, herbes de provence.

Boil the water. Pour over the cous cous, cover with a pot lid and set aside for at least 1/2 hour.

Add the lemon, garlic, ginger, chili, toss and set aside. Taste and adjust salt and pepper to taste.

In a pan, toss the pine nuts until the oils start shine, and they brown slightly. This will go fast from brown to burnt because of the high protein levels so don't go anywhere. 1 min max. Add to cous.

In a pot, place a steamer or not. Add half a finger tip of water. Bring to boil. Add greenbeans and cover. Cook for 5 minutes. Drain immediately and rinse with very cold water to stop over cooking that turns them that well known swampy green colour. If you do this fast, they will be cooked and a brilliant green. Chop into 1 inch pieces and toss into cous cous.


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