Text 20596, 102 rader
Skriven 2007-09-23 18:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av SEAN DENNIS
Ärende: Re: Ice Road Trucker mani
=================================
-=> Quoting Sean Dennis to Jim Weller <=-

 JW> And Alex Debegorski tells me he gets at one or more phone calls or
 JW> emails a day. He has become a celebrity! Lots of retired truckers
 JW> are offering him money to take a single trip with him just for the
 JW> experience.

 SD> Tell him he's got two fans down in Douglasville, Georgia, the next
 SD> time you see him. :)

I will!

 SD> Title: SPICED PUMPKIN BREAD
 
Good timing.

As well as a bushel of apples Roslind picked up lots of acorn
squash and carrots as well as last of the season corn and pork.

We are eating very trendily: local and seasonal.

Local to me means from Alberta and B.C. [g]
            
But it is fall and all these foods are fresh and dirt cheap.
       
So we are doing a lot of comfort dishes from childhood, English and
Scottish based, old Canadian farm food.

Roslind had a big ball of pie crust pastry left over from her four
pies so I made a carrot and squash pie using pumpkin pie spices. It
turned out quite well. Next I think I'll try adapting your recipe.
               
This is hardly traditional Ontario farm food but it does use those
fall onions, tomatoes, carrots, turnips, squash and beans, so it may
get done soon. Since I'm not Moroccan I'll use pork!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan Couscous with Chicken and Vegetables
 Categories: Chicken, Grains, Grain, Moroccan, Vegetables
      Yield: 6 Servings

      6    boneless skinless chicken
           breast halves
      4 c  chicken broth, canned
      2 tb unsalted butter, lite
      1 lg onion; cut into wedges
    1/2 lb plum tomatoes, quartered
      1 c  fresh parsley; chopped
  1 1/2 ts ground ginger
  1 1/2 ts black pepper
      1 ts ground turmeric
      1    whole jalapeno pepper
    1/2    stick cinnamon
    1/4 ts cayenne pepper
    1/8 ts saffron threads, crushed
      5 sm turnips; peeled, quartered
      4 lg carrots; peeled, chopped
      1 sm acorn squash; peeled, diced
      3    zucchini; chopped
     15 oz garbanzo beans, canned
  2 1/4 c  water
  1 1/2 ts salt
      3 c  couscous
  
  Combine chicken and broth in a large dutch oven.  Simmer until
  chicken is cooked through, turning occasionally, about 20 minutes.
  Using tongs, remove chicken from cooking liquid; reserve cooking
  liquid.  Cut chicken into bite sized pieces (Can be prepared 1 day
  ahead.  Chill chicken and cooking liquid separately).
  
  Melt butter in a large dutch oven over medium-high heat.  Add
  onion and saute until tender, about 10 minutes. Add tomatoes,
  parsley, ginger, pepper, turmeric, jalapeno, cinnamon, cayenne and
  saffron; stir 30 seconds. Mix in reserved chicken cooking liquid,
  turnips, carrots, squash, zucchini, garbanzo beans with liquid.
  Cover and simmer until vegetables are almost tender, about 5
  minutes. Add chicken pieces to sauce and cook until heated
  through, about 3 minutes. Discard jalapeno.
  
  Meanwhile, bring 2 1/4 cups water and salt to a boil in a medium
  saucepan. Stir in couscous.  Remove from heat, cover and let stand
  10 minutes. Fluff with fork.
  
  Arrange couscous in center of serving platter.  Drizzle with 3/4
  cup sauce. Spoon chicken and vegetables atop couscous.  Serve,
  passing remaining sauce separately.
  
  Recipe by: Bon Appetit (March 1995)
  
  From: Sharon Barbour
 
MMMMM

Cheers

YK Jim


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