Tasty!
In the spirit of the food-posts, here is some of my quasi-recent delicious stuff:
Part the First: I Have Couscous!
Acquire a small (smaller than my head, maybe as large as a large acorn squash) pumpkin. Slice pumpkin in half with handy machete. Scoop out seeds and save to do tasty things with. Add a little butter and brown sugar and start baking the pumpkin (350 degrees) for maybe 15 minutes.
Meanwhile, realize that you have chicken that you could totally Do Stuff With while you have the oven hot. Marinate 2 drumsticks in
1 c plain yogurt
more cinnamon than you thought would come out of 2 shakes or so
nutmeg
2 cloves garlic
cumin
lime juice
Eventually, dump the whole thing in a pan and bake for *mumblemumble30?* minutes (until cooked thoroughly).
Meanwhile, realize that you need starch to fill the pumpkin with. Look in the cupboard and discover that your mother left you a whole bunch of couscous. Prepare as much as you think will fit in the pumpkin according to package directions. Chop ~1/2 c almonds and add ~1/4 c currants.
When the chicken's done, let it cool. Dump the yogurt/chicken juices into the couscous mixture, cut the meat off the bones and into small chunks, and mix with the couscous. At this point I might have sauteed some garlic and cumin seed and also added that to the mix. Onions would probably be a good call. Stuff the pumpkin with this and return to the oven at 375 for ~15 min. This is even better the next day and would probably be amazing with saffron if you happen to keep that lying around.
Part the Second: Similar but with fruit in the couscous and this for the marinade (in a foil wrapping): yogurt, fresh (basil, thyme, marjoram), cinnamon, cumin, nutmeg, honey and lime juice.
Part the First: I Have Couscous!
Acquire a small (smaller than my head, maybe as large as a large acorn squash) pumpkin. Slice pumpkin in half with handy machete. Scoop out seeds and save to do tasty things with. Add a little butter and brown sugar and start baking the pumpkin (350 degrees) for maybe 15 minutes.
Meanwhile, realize that you have chicken that you could totally Do Stuff With while you have the oven hot. Marinate 2 drumsticks in
1 c plain yogurt
more cinnamon than you thought would come out of 2 shakes or so
nutmeg
2 cloves garlic
cumin
lime juice
Eventually, dump the whole thing in a pan and bake for *mumblemumble30?* minutes (until cooked thoroughly).
Meanwhile, realize that you need starch to fill the pumpkin with. Look in the cupboard and discover that your mother left you a whole bunch of couscous. Prepare as much as you think will fit in the pumpkin according to package directions. Chop ~1/2 c almonds and add ~1/4 c currants.
When the chicken's done, let it cool. Dump the yogurt/chicken juices into the couscous mixture, cut the meat off the bones and into small chunks, and mix with the couscous. At this point I might have sauteed some garlic and cumin seed and also added that to the mix. Onions would probably be a good call. Stuff the pumpkin with this and return to the oven at 375 for ~15 min. This is even better the next day and would probably be amazing with saffron if you happen to keep that lying around.
Part the Second: Similar but with fruit in the couscous and this for the marinade (in a foil wrapping): yogurt, fresh (basil, thyme, marjoram), cinnamon, cumin, nutmeg, honey and lime juice.