Ben Collver wrote to Sean Dennis <=-

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was posting
those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over, and I'm exhausted. I remember when I really enjoyed doing that...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

24 lg Shrimp
1 tb Olive oil
4 cl Garlic; minced
1 ts Dried tarragon; crushed
1/2 ts Dried thyme; crushed
1/4 ts Old Bay seasoning
5 2/3 oz Pkg. toasted pine nut
- flavored couscous mix
1 1/4 c Chicken broth
8 oz Jar oil-packed dried
- tomatoes; drained, chopped
2/3 c Sliced green onions
1/3 c Lemon juice
1/4 c Butter, melted
6 oz Pkg. fresh baby spinach
12 Pitted olives; halved
1 tb Snipped fresh parsley (opt)
Shredded Parmesan cheese

Thaw shrimp, if frozen. Peel and devein, if necessary. Rinse
shrimp; pat dry. Place shrimp in a large self-sealing
plastic bag. Add oil, garlic, tarragon, thyme, and Old Bay
seasoning. Seal bag and turn to coat shrimp evenly. Marinate
in refrigerator for 1 hour.

Prepare couscous according to package directions using the
1-1/4 cups broth in place of water. Stir tomatoes and onions
into couscous. Set aside. In a bowl combine lemon juice and
butter; set aside. In a large skillet cook and stir shrimp
with marinade over medium heat for 3 to 5 minutes or until
shrimp turn opaque. Pour half of the butter mixture over
shrimp. To serve, divide spinach among individual bowls.
Spoon couscous mixture on spinach. Arrange shrimp on
couscous; spoon remaining butter mixture over all. Sprinkle
with olives, parsley (if desired), and Parmesan.

Makes 4 to 6 servings

Better Homes & Gardens | April 2011

MM Format by Dave Drum - 15 April 2011

Uncle Dirty Dave's Archives

MMMMM

-- Sean

... Old bakers never die, they just quit making dough!

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi again, Sean :-)

Sean Dennis wrote to Ben Collver:

Tomorrow (Thursday), I have four appointments in a row at the VA. Not my favorite way to spend the day but it saves me gas not having to drive to a bunch of appointments seperately. Bringing my little (12.6") laptop with me
to help me pass the two hours between the third and fourth appointment.

Here's a couscous-involved recipe I'd like to try sometime as I love both chicken and artichokes.

Title: Couscous with Chicken and Artichokes

Wow that's a lot of time at the VA. Was the laptop offline? Or do you
have connectivity while you wait? Back when i was house sitting, my
laptop worked surprisingly well tethered to the phone acting as a WIFI
hotspot.

Here's an artichoke & chicken recipe. No couscous in this one.

* Exported from MasterCook *


MMMMM-----Meal-Master - formatted by MMCONV 2.00

Title: Chicken Breasts & Artichokes With Fettuccini
Categories: Chicken, Pasta
Servings: 4

4 Chicken breast halves;
- skinless, boneless
Salt & pepper
6 tb Butter
1 c Chicken broth
2 tb Sherry wine vinegar or
- red wine vinegar;
- up to 3 tb
1 Can Maria artichoke hearts;
- drained & rinsed
1/2 c Heavy cream
1 lb Fettuccine
1 Egg yolk
1 tb Water
1 tb Fresh parsley; chopped

Rinse and dry chicken breasts, salt, and pepper. Melt 1 tb butter in non-aluminum skillet over low heat. Add chicken and sprinkle with
1 tb vinegar. Cover and cook over low heat until cooked, 3 minutes
each side. Remove and keep warm covered with foil.

Add 1 tb butter to skillet, add artichoke hearts and saute until
warmed. Remove and set aside.

Deglaze pan by stirring 1 tb vinegar into skillet. Add chicken broth
and simmer, stirring until broth is reduced by half. Add cream,
stirring, and reduce liquid again by 1/3rd. Boil and drain fettuccine
and reserve.

In saucepan, toss with remaining 4 tb butter. Season to taste. Beat
egg yolk in small bowl with 1 tb cold water until foamy, whisk into
hot sauce. Remove skillet from heat, whisking constantly. Sauce must
not boil after egg is added. Can add more vinegar to taste. Season as
desired. Stir in parsley.

Arrange chicken and artichokes on bed of fettuccine. Serve with green
salad.

MMMMM


Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

Hi Sean,

I think this recipe was a paste-o. Here's a recipe with a title that matches the subject line.

Title: Autumn Rarebit Soup

Yeah, that was a keycombo fumble. I was really tired when I was
posting those recipes. I've been running around today with doctors' appointments and what-not for the last six hours, driving all over,
and I'm exhausted. I remember when I really enjoyed doing that...

This is the first Fido I've gotten in about 3 weeks. Missed it but been
busy getting ready, then hitting the road last Wednesday. Went up to
western NY to visit my MIL, Stephen's siblings and their spouses. While
there we had 3 of our favorite meals from that area--sushi from Taste of
Japan (introduced to us by the late Nancy Backus), Italian at Red
Fideleo's in Greece and beef on kimmelweck at a hole in the wall place
outside of Brockport. Started back to NC yesterday, stopped in
Morgantown, WVA and got Asian bowls at a place next to the Wal-Mart
where we boondocked. We'rein Sparta, NC now for a radio net get together
and will be home on Sunday.

Title: Couscous 'n' Garlic Shrimp
Categories: Seafood, Pasta, Citrus, Vegetables, Cheese
Yield: 5 Servings

Looks good. We've been using up some Israeli couscous; I think we've got
just enough for a couple more meals and then I'll go back to the
Moroccan style. I checked my freezer before we left; looks like I don't
have any Moroccan chicken left so I'll make some up in the next few
weeks. I generally do a double recipe so I can put about 3 meal's worth
into the freezer, just make up couscous as I need when serving.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... It works! Now, if only I could remember what I did.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Sean,

This is the first Fido I've gotten in about 3 weeks.

You've been really busy, haven't you? It's good to see you out and

Actually this is our first trip since we got back from our spring trip.
Went to the RV/Radio net rally, Hamvention (Steve went to that; I stayed
back and finished a sewing project for my MIL's birthday, our next stop
in western NY.) and up to New England. Came back south by way of
Virginia and the Outer Banks of NC. For this trip we went up to see my
MIL and Stephens's siblings/spouses and down to Sparta, NC for The
Friendly Bunch Conversation Group's annual get together. Home tomorrow!

about. I have been helping my parents out: my dad had cataract
surgery and a stent placed in his left eye last week and is doing
well. He'll have the right eye worked on next week. My A1C is now
down to 7% so I am going to have the foot stabilization surgery I've
been wanting for saeven years now done in January, so I'll be
recovering at the VA for three months or so.

Sounds good. After my cataract surgeries I tried getting by with just
glasses for reading/other close up work for a couple of years. Got tired
of doing the put on/take off/put on/take off routine so my eye dr
reccommended full time glasses with just the lower part of the lenses
corrected for close up & reading. Saves a lot of "where did I put my
glasses?" hassle.

I had a shot in my left eye today and the retina specialist (a MD)
told me that the retinal swelling I have in both eyes is going

down. SD> I'm glad SD> because I cannot get new glasses until the
swelling has disappeared. SD> The vision in my left eye has changed
again---it's the one that was SD> damaged when I had my firast heart
attack in 2022---and I need a new SD> pair of glasses to compensate.

So in a few months you'll be seeing much better! A couple of years ago
my retina specialist said that things have stabilised (epiretinal
membranes in both eyes) so I didn't need yearly appointments--just come
back if something goes wrong.

Looks good. We've been using up some Israeli couscous; I think we've
got just enough for a couple more meals and then I'll go back to the Moroccan style. I checked my freezer before we left; looks like I don't have any Moroccan chicken left so I'll make some up in the next few
weeks. I generally do a double recipe so I can put about 3 meal's worth into the freezer, just make up couscous as I need when serving.

I don't know the difference between those two styles of couscous...honestly, I didn't know there were different versions!

Israeli couscous is little balls, about the size of BBs, takes about
15-20 minutes to cook. Moroccan couscous is a very fine grain, tkes
about 5 minutes to cook. Both of them need about 5 minutes of "standing
time" after cooking. Just a personal preference for the Moroccan style
for us.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... 90% of being smart is knowing what you're dumb at.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Sean Dennis <=-

Hi Ruth,

Actually this is our first trip since we got back from our spring trip.

It's a good time of year to travel, minus the hurricanes. We got hit this weekend with the remnants of Hurricane Isaias: lots of rain and gusty wind. Right now, as I type this, it's a beautiful partly sunny day outside and 75F.

So in a few months you'll be seeing much better! A couple of years ago
my retina specialist said that things have stabilised (epiretinal membranes in both eyes) so I didn't need yearly appointments--just come back if something goes wrong.

I'm hoping so. It's going about six weeks between shots so that's a good thing. When I first started a few years ago, I was getting shots every week for a while (one eye at a time). $7,000 just for the shot (Eyelea HD) and
with the office visit, $10K per eye, according to the EOBs the VA sends me.

Israeli couscous is little balls, about the size of BBs, takes about
15-20 minutes to cook. Moroccan couscous is a very fine grain, tkes
about 5 minutes to cook. Both of them need about 5 minutes of "standing time" after cooking. Just a personal preference for the Moroccan style
for us.

I've always had the Moroccan couscous. I like it as it's smooth and silky to my taste buds.

This recipe makes me think of Dirty Dave though I don't think he'd have liked it...

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Couscous a la Chile-Head
Categories: Vegetable
Yield: 2 Servings

1 cn (10-oz) Rotel tomatoes and
-chilies
2 tb Frozen corn (maize)
1 tb Frozen peas
7 tb Couscous

which would probably make a Moroccan gag (CousCous being the national
food of Morocco) but which makes chile-heads shed tears of joy.

Place Rotel and veggies in small pot; bring to boil. Toss in
CousCous, stir, cover, and remove from heat. Wait five minutes,
fluff with fork, and enjoy. Serves 2 as a side dish.

If you like, add a few bits of left-over chicken or what-have-you,
and you have a complete, quick and easy, cheap, and tasty one-pot
meal.

Rotel also can be used to make nice rice. There is about 5/8 cup of
liquid per can; scale other quantities accordingly.

luddite@ix.netcom.com (Howard Sinberg)

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

MMMMM

-- Sean

... "My wife's food is fit for a king. Here's my burger." - R. Dangerfield

--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)