We all raved over Sue W’s goodies, so she sent the recipes to post. Thank you, Sue!
Curried Couscous Salad with Dried Cranberries – June
1 1/2 c. uncooked couscous (about 1 – 10 oz. box) or I used Quinoa which is gluten-free.
1 c. dried cranberries (about 4 oz.)
1 c. frozen green peas (I used fresh that had been blanched)
1/2 tsp. curry powder
1/4 c. thinly sliced green onions (or red onions)
1/4 c. finely chopped fresh basil (I used dried this time so used less)
1 can chickpeas (garbanzo beans) drained (I used some that were dried and I cooked them)
1/3 c. lemon juice
1 tbsp. grated orange rind (I didn’t put that in this time)
1 tbsp. water
1 1/2 tbsp. olive oil
1 tbsp. thawed orange juice concentrate
1/2 tsp. salt
1/4 tsp. black pepper
4 garlic cloves, crushed
As you can see, this is not a super exact recipe! I think the dressing is the main thing to get right.
Couscous can be cooked by pouring 2 c. boiling water over it and letting it sit 5 minutes, fluffing with a fork. The quinoa has to be cooked but not long. Follow directions on the package. Assemble all ingredients, mix up dressing and combine. Let it chill for at least an hour to meld the flavors. It lasts in the refrigerator several days. (Unless it gets eaten!)
Chard and Cheese Pie – May
1-1/2 bunches Swiss Chard or Spinach (package of fresh). May use 10 oz. of frozen too.
2 c. cottage cheese
2 eggs, beaten
Juice of 1 lemon
1/2 tsp. salt
1/3 c. Parmesan cheese
1/2 c. bread crumbs or sesame seeds
Wash chard, cut in bite-sized pieces. Cook quickly in heavy pan, add no water, stir constantly until wilted, drain very well. Preheat oven to 350. Beat together 1st 5 ingredients. Stir one cup of this into chard. Put into greased 9 x 9 pan (or double and use 9 x 13 pan) and press down firmly with fork. Spread remaining mixture evenly over top and sprinkle with bread crumbs and paprika. Bake 30 min. or until set. Let stand several minutes before cutting into squares and serving. May be eaten warm or cold.