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How To make Couscous with Pine Nuts and Currants
1/2 lb Fresh mushrooms; sliced
1/4 c Pine nuts
1/2 c Unsalted butter
melted and divided 1 c Onion; chopped
1/2 c Celery; chopped
1/2 c Fresh parsley; chopped
2 Garlic cloves; minced
1/4 c Currants; dried
1/2 ts Each salt and pepper
1/2 ts Herbes de Provence
3 c Canned chicken broth
:
diluted 16 oz Package couscous
Saute mushrooms and pine nuts in 2 tb. melted butter in a small skillet, until mushrooms are tender. Remove from heat; set aside. Saute onion, celery, parsley and garlic in remaining 1/4 cup plus 2 tb. butter in a large skillet until tender. Add reserved mushroom mixture, currants and seasonings; stir well. Add chicken broth; bring to a boil. Add couscous, stirring well. Cover, remove from heat, and let stand 10 minutes or until liquid is absorbed. Recipe from Iris Cosnow in _Hemi-demi-semi Flavors_ by The Chamber Music Society of the North Shore/Glencoe, IL. In _America's Best Recipes: A 1990 Hometown Collection_. Birmingham, AL: Oxmoor House, Inc., 1990. Pg. 218. ISBN 0-8487-1009-6. Electronic format by Cathy Harned.
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Kerryann Dunlop is back Food Tubers! This time with a fresh and zesty couscous recipe that's delicious eaten on its own or as an awesome side dish.
Full of flavour and really quick to make, this Turkish inspired meal will be a surefire winner with all the family.
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Kerryann's Cookbook |
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ZUCCHINI SALAD WITH MINT DRESSING AND ROASTED PINENUTS - VIDEO RECIPE
PLEASE SUBSCRIBE - This recipe is perfect for that uniquely delicious change from the normal boring salad - perfect to use up excess vegetables in your garden, quick and easy to prepare.
Ingredients:
3 large Zucchini
1/4 red pepper (capsicum)
2 finely chopped spring onion/shallot (1 for salad, 1 for dressing)
1 large cup of fresh mint leaves
1 large teaspoon minced garlic or 2-3 cloves finely chopped
1/2 cup olive oil
1 tablespoon red wine vinegar
pinch of red chilli flakes
1/2 teaspoon sea salt
freshly ground black pepper
juice of 1-2 limes, according to personal taste
Music is provided with permission: Cold Funk by Kevin MacLeod (incompetech.com) Licensed under Creative Commons Attribution 3.0.
Recipe and Video Demonstration is provided with permission Zucchini Salad with Mint Dressing and Roasted Pinenuts by Jo Douglas at aussie-true-blue-recipes.com for sole upload and monetization purposes to Chris Stow, owner of
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TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
TURKISH IÇ PILAV RECIPE (No Liver Version) - Sweet Pilaf With Currants& Pine nuts
Music: Santa Lucia - Traditional Neapolitan Song
Piano: Elvan A. ULUCINAR
In this episode, I'd like to share with you my version of 'iç pilav', is often used as stuffing or served with chicken/turkey especially for the New Year's Eve. It is so easy to make, tastes amazing and sweet because of the spices used. You can also expand this dish by adding chicken liver, sautéed together with the onion.
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INGREDIENTS
2 cup rice
4 cup chicken stock (or water)
4 real tablespoonful butter
3 real tablespoonful currants
2 real tablespoonful pine nuts
1 tsp ground cinnamon
1/2 tsp allspice
1/2 tsp sugar
Salt & black pepper
Olive oil
DIRECTIONS
In a pan, toast the pine nuts for 3-4 minutes over medium heat, stirring constantly, then transfer into a bowl.
Add 2-3 tbsp olive oil into the pan.
Add the cinnamon and allspice, and cook for 1-2 minutes, stirring constantly.
Add rinsed rice and mix well.
Add the butter, if using chicken stock, you can add 2 tbsp butter,
instead of 4.
Add rinsed currants and toasted pine nuts, mix.
Add 1 tsp or to taste salt, black pepper to taste and 1/2 tsp sugar.
Keep stirring gently, until the butter melts.
Add chicken stock (or water) and bring to a boil, over medium high heat, stirring occasionally.
Then reduce the heat to the lowest possible setting.
Cover and cook for 14-15 minutes, or until all of the water is absorbed.
Check for doneness, turn off the heat.
Cover with paper towels then the lid and let rest for about 15 minutes.
Mix gently, then serve hot.
READY :) Thank You For Watching!
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