North African Vegetable Couscous Recipe | Club Foody

 

The majority of the time, kids and vegetables don’t get along! I’m not sure if it’s because my parents made me eat my veggies or I simply like them but, as a child 👧, I never had a problem eating them! Obviously, I had my favorites but regardless, I always ate them…
 
David and I eat veggies almost every day! It’s either as a side dish or just munching on a celery stick or carrot 🥕. Our crisper is always full of yumminess! Eating vegetables is so important to maintain a healthy diet giving our body the nutrients it needs.
 
Generally, people incorporate vegetables into their menu 📜 through side dishes. They can be Sautéed Broccolini, a nice French Carrot Salad, a sumptuous Green Bean Mushroom & Almond Casserole, a healthy Caponata, Bok Choy, etc.
 
Often though, a side dish can become the main course 😀! I think of Aloo Gobi, Cauliflower Fried Rice, Poutine, Mac and Cheese, Baked Beans, and more. Here’s another one that can be served with or without a protein and it’s my North African Vegetable Couscous!
 
This dish is incredibly delicious plus very healthy! It has a nice assortment of veggies along with herbs and spices. It’s also fairly quick to make – 15 minutes to prep and 25 to cook! Another plus about it is it’s so colorful… it’s a rainbow 🌈 of deliciousness!
 
I love making this North African Vegetable Couscous! It’s a delicious meal on its own! For the vegetables, I use onions 🧅, carrots, butternut squash, potatoes, and cauliflower florets. If you’re not sure how to peel and prep butternut squash or have difficulties making cute little cauliflower florets, here are both links…
– How to Peel Butternut Squash • 2 Easy Ways
– How to Cut Cauliflower
 
When it comes to spices, there’s cumin, turmeric which has amazing health benefits 💚, hot paprika and coriander… just to name a few. The beauty of this recipe is you can adapt it to your liking therefore if you’re not too keen about hot paprika, use mild instead, or trade coriander for curry powder.
 
Another North African ingredient that goes in this dish is harissa. It’s a hot chili pepper paste 🌶 which adds a gorgeous layer of flavor. The best way to evenly incorporate it into the mixture is by diluting the paste with some liquid from the skillet and then pouring it into the veggies.
 
Couscous…
Being a staple throughout that part of the world, these granules of rolled semolina are very light and won’t get gummy as rice can be if overcooked. It’s probably the easiest grain to handle 👩‍🍳👨‍🍳. After it’s mixed with the other ingredients, it’s covered, the heat is turned off, and left alone for 10 minutes before fluffing it with a fork… it’s that easy!
 
Generally, we pay too much attention to the protein and not enough on the side dish. In this case, this colorful North African Vegetable Couscous is the star ⭐! It can be a wonderful accompaniment or simply enjoyed by itself!
Bon Appétit! 🍽
 
Check out these other delicious side dish recipes… 😀
– Broccoli & Cauliflower Casserole
– Fondant Potatoes
– Sambal Green Beans
– Creamy Polenta
– Italian Sausage Stuffing
– Onion Rings
– Baked Autumn Veggighetti
and for even more African recipes 🌍, click on this link… Recipe Category • African Cuisine

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/north-african-vegetable-couscous/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

              

Creamy Tuscan Chicken Recipe • Colorful & Tasty! | Club Foody

 

I’m sure you’ve heard this saying – “we eat with our eyes first” –, right? Place a nice colorful plate of food in front of you such as Rack of Lamb with Herbes de Provence or a nice Pittsburgh Steak Salad and subconsciously, the visual stimuli will alter your perception of taste and smell 👃.
 
Don’t get fooled by the look either…
Just because it doesn’t have vibrant colors and contrast, it doesn’t mean it won’t taste great! I think of Beef Liver with Onions… nothing will knock my socks off when looking 👀 at it if you know what I mean. Food doesn’t have to be pretty but when it is in addition to great flavor, this is a fantastic experience!
 
More than ever, restaurateurs, chefs 👩‍🍳👨‍🍳, and us, food bloggers, try to take time and effort to create food that looks impressive as well as delectable! It’s not always obvious and certain times, we have to dress it up with garnishes, plates and other things to visually bring it to a beautiful presentation…
 
One that really doesn’t need any help and is incredibly delicious is my Creamy Tuscan Chicken! This dish has it all! It’s easy to make, can be ready in half an hour, has lovely layers of flavor to it and visually, it’s simply gorgeous 😍!
 
At the end of the summer, we always have a ton of cherry tomatoes 🍅 from our plants. After putting them in a few salads or Caponata, making Caprese Skewers with my homemade Balsamic Glaze, or using some in my Thai Coconut Shrimp Soup, one of my other delicious options is in this Creamy Tuscan Chicken!
 
This Creamy Tuscan Chicken recipe is so effortless! With a nice Florentine sauce, this is an elevated way to enjoy chicken! Within 30 minutes, there’s this very attractive dish that you can have over pasta such as linguine or fettuccine, mashed potatoes, a bed of rice 🍚, or simply on its own! Awaken your senses with this amazing dish!
Bon Appétit! 🍽
 
Check out these other amazing chicken recipes… 😀
– Mediterranean Lemon Olive Chicken
– Chicken Valdostana
– Chicken Kiev
– Orange Chicken
– Chicken Sorrentino
– Huli-huli Chicken
– Chicken Vesuvio
and for even more quick & easy recipes ⏳, click on this link… Recipe Category • Quick & Easy

For ingredfient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/creamy-tuscan-chicken/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Sweet & Spicy German Mustard Recipe | Club Foody

 

I love making condiments! I wouldn’t say that I’m obsessed about it but my motto is this – “if I can make it, why buy it 🛒!”. There’s mayo, Dijonnaise, chili oil, horseradish, sweet relish, tahini, tartar sauce, coffee creamers, salsa, dressings and vinaigrettes, plus many more that can be made from scratch!
 
Why going through all that trouble making it?
First is the taste; much more flavor than most of them. Second is the freshness; no one knows how long it has been sitting on the shelf 📆 versus making what you need. Lastly is definitely the preservatives and chemicals; none of them are in the homemade…
 
It all started in my late 20s’ when one day, I peaked at the Tzatziki Sauce label and saw how much salt 🧂 was in it including all the “other ingredients” that I couldn’t pronounce – when you try, you look like you’re on medications or other substances. I put the bottle back on the shelf and went to get fresh ingredients. I’m sure you now understand why I make them from scratch…
 
This Saturday is an international event that will last for 15 days… it’s Oktoberfest in Munich! What better way to highlight the event by showcasing my Sweet & Spicy German Mustard! This famous Bavarian condiment goes well with pretzels, as a spread on sandwiches 🥪 but also with Weisswurst, Leberkäse, etc.
 
This recipe takes time…. 3 days to be more exact. That’s right! We start by making a brine using onions 🧅, garlic 🧄, vinegar, apple juice, brown sugar, and seasonings. When this step is done, the mixture is strained, solids discarded, and mustards seeds are added to it. From here, the mixture is chilled for a few days.
 
After looking at the ingredients, some of you might think 🤔 “why not use apple cider vinegar instead of white vinegar and apple juice?” Simple… we need that sweet and fruity flavor in the background. While, the apple cider vinegar is less acidic, it still needs that higher acid concentration from the white vinegar.
 
Can you substitute apple & white vinegar for apple cider vinegar? Absolutely, but the color of your mustard will be darker and the apple taste 🍎🍏 will be less concentrated. The results will have a smoother finish instead of that strong tart flavor from the white vinegar which in return, gives a sharp taste to the condiment.
 
So, on the third day, this is when this Sweet & Spicy Mustard takes shape. After sitting in the fridge that long, giving time for the flavors to blend, about 3 cups is added to the bowl of a food processor using the multi-purpose blade and puréed for a couple minutes ⏳ – you won’t see any difference.
 
Meanwhile, what I like to do is to separate the mustard seeds from the liquid. I add half the seeds, process, then add the rest of them and process again. At this point, the mixture will turn into a thick paste and that is when I slowly add the reserved liquid, a little at a time.
 
I’m telling you right now, this is not an exact science 🧪🧬 and you’ll have to use your judgement when it comes to consistency. Be careful not to add too much liquid otherwise it will turn into a soup. I like mine slightly on the thicker side but add more if you prefer it thinner.
 
You’ll be left with some reserved liquid regardless if you like your mustard thicker or thinner. Simply discard it. Spoon your condiment into airtight containers and transfer to the fridge until needed. If it gets thicker after a while, add a little bit of vinegar, stir well and return to the fridge.
 
This Sweet & Spicy German Mustard is extremely tasty… the results speak for themselves! Making it from scratch isn’t as complicated as you might think and you have a great condiment for different applications. Enjoy Oktoberfest 🍻 by making this traditional Bavarian favorite!
Bon Appétit! 🍽
 
Here are more delicious condiment recipes for you to try… 😀
– Thai Yellow Curry Paste
– Homemade Balsamic Glaze
– Honey Mustard Dipping Sauce
– Garlic Herb Butter
– Hawaiian Style Teriyaki Sauce
– Pickled Red Onions
– Seafood Cocktail Sauce
and for even more German recipes 🌍, click on this link… Recipe Category • German

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/sweet-spicy-german-mustard/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Grilled Cheese Sandwich Recipe • Tasty Finger Food! | Club Foody

 

Grilled Cheese Sandwich…
Probably one of the most loved finger foods here in North America 🌎! It’s simple and yet so tasty plus satisfying! It’s one of the most uncomplicated food items to make. It’s not just for kids anymore… we, grown ups, love it too!
 
What makes a Grilled Cheese Sandwich better than another one?
The bread 🍞! I love fresh bread, don’t get me wrong, but the slices can turn soggy in the skillet or in the oven. A day-old bread is a better choice.
 
White Bread…
Our moms used them and I did as well… guilty as charged! The famous pre-sliced bread like Wonder it’s really nothing special and won’t compliment the sandwich 🥪.
 
In the video 🎥, I used multigrain bread and it’s lovely especially with those crunchy seeds that add more texture to the sandwich. Others that should be seriously considered are Brioche, Challah, Sourdough, Ciabatta, or Artisan bread. When I have one of these, I cut thick slices of about 1 to 1 ½-inches.
 
Now the cheese 🧀…
Some like grated Cheddar cheese… You can if you want but I don’t! I rely on the ol’ American cheese slices. When I make Grilled Cheese Sandwich, I want a quick and easy meal that is comforting without the trouble of grating cheese.
 
Mine differs from many of the recipes out there. I add a simple ingredient that elevates this comfort food and it’s finely chopped onions 🧅. I don’t put a lot, maybe ½ tablespoon per sandwich but it’s enough to give an interesting taste to it.
 
This is one of our favorite fall/winter quick dinners. I normally pair it with my Creamy Tomato Basil & Parmesan Soup! If I don’t serve the soup with it, I like to put a slice of tomato 🍅 over the onions. Tomato or not, there’s always freshly ground black pepper in it… just a little.
 
You see me using the oven and the reasoning behind it is I like eating at the same time with my husband 👫. Can you do this in a skillet? Of course you can if you have just one sandwich otherwise when there’s more, the oven is the way to go.
 
If I have to put a classic sandwich in the hall of fame 🏆, Grilled Cheese Sandwich will have a spot along with Croque-madame and Stromboli. The simplicity of two slices of bread with melted and gooey cheese gives such a comforting feeling 🥰…
Bon Appétit! 🍽
 
Here are several more amazing sandwich recipes for you to try… 😀
– Chicken Gyros
– Best Egg Salad Sandwich
– California Panini Sandwich
– Philly Cheesesteak
– Filet-O-Fish Sandwich
– Hawawshi
– Curry Chicken Salad Sandwich
– New England Lobster Rolls
and for even more sandwich recipes 🥪, click on this link… Recipe Category • Sandwiches

For ingredient amounts, directions, and much more, visit ➡ https://clubfoody.com/cf-recipes/grilled-cheese-sandwich/

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube
 

Homemade Self-Rising Flour Recipe - Tips & Tricks | Club Foody

The economy has been pretty bad since Covid. The prices continue rising but not our incomes! It’s scary because the roller-coaster goes up and up and from what I can see, there’s not much that will happen soon to tame inflation 📈!
 
While we’re waiting to see some sustained signs of inflation slowing down, I try to make or do as much as I can to save money. I blanch my almonds, make my own pumpkin pie spice as well as my tahini, revive stale bread 🍞, prolong the shelf-life of celery and cilantro, salvage my tomato paste leftovers, and so on.
 
There are a lot of food items that I don’t buy 🛒. I think of buttermilk, Dijonnaise, simple syrup, whipped cream, onion soup mix, and more. When it comes to baking, I make my own powdered sugar, sanding sugar, graham cracker crust, pie dough, and more including this one… Homemade Self-Rising Flour!
 
There are a few reasons why…
First, I use this sporadically so the chance of it going rancid is pretty high. Second, I have all the ingredients in my pantry to make it and lastly, I save money in the process. With only 3 ingredients, I can have a nice Homemade Self-Rising Flour without paying the price 💵!
 
Besides this one, there are a few more that can be made from scratch such as Bread Flour, Toasted Flour, Cake Flour (although the cornstarch might soak up the moisture in the batter and turn your delicate baked goods dense and heavy), as well as Pastry Flour and Wondra aka Instant Flour.
 
The recipe for this Homemade Self-Rising Flour is ridiculously easy…
– 1 cup unbleached all-purpose flour
– 1 ½ tsp. baking powder (leavening agent)
– ¼ tsp. salt (gluten strengthener)
 
Add all the ingredients in a bowl and whisk… done 😉!
 
I always use unbleached all-purpose flour versus the bleached ones and here’s the reason why…
– Unbleached all-purpose flour whitens naturally with time by being exposed to air and slowly oxidizing therefore it doesn’t contain food additives making it chemical-free. Its color will end up creamy not white. The bleached flour is artificially treated 🧪🧬 with chemical agents to speed up the aging process using food additives but is whiter than the other one.
– Unbleached flour has a denser consistency contrary to bleached that is finer, lighter and fluffier. Price point is higher for unbleached than bleached because it takes more time 📆 to produce.
 
Are they interchangeable?
Yes. There are not really any obvious dissimilarities when it comes to volume, color, texture, and so on in baked goods. Some might disagree and will strongly argue that it makes differences in the final products when it comes to fluffiness, softer texture and lightness… Be your own judge 👩‍⚖️👨‍⚖️ and try both to see what fits for you.
 
Back to Homemade Self-Rising Flour…
Make 👩‍🍳👨‍🍳 exactly what you need and here’s the reason why. With time, the baking powder will start losing its potency. I highly recommend you use it within 6 months if there’s any leftovers.
 
With its neutral taste, this flour is perfect when making quick bread, biscuits, sponge cake, scones, pancakes 🥞, or any other baked good that doesn’t require other leavening agents. With the added baking powder, this is an “all-in-one” simplified way to bake with consistent results.
 
We all look at what’s in our wallet 🏧 and by making a few things at home instead of buying them, this is a thrifty approach to save a lot in the long run. Using only 3 ingredients, simply make this Homemade Self-Rising Flour and save money in the process…
Bon Appétit! 🍽
 
Check out these other great kitchen tips and tricks… 😀
– How to Poach & Shred Chicken the Easy Way
– Secret to Better Freezer Meat Storage
– Leftover Gravy Solution
– Perfect Meringue
– How to Roast and Peel Peppers
– Seed a Pomegranate without the Mess
– How to Reheat Mashed Potatoes
and for more handy kitchen tips and tricks 💡, click on this link… Recipe Category • Tips & Tricks

Don’t forget to subscribe to our YouTube channel 📽 by clicking on this link… Club Foody YouTube