Easy Israeli pearled couscous, oyster mushrooms, herbs and grated parmesan

Sometimes you just want a dish this quick and hearty but not so rich. I happened to be that I had bought some Israeli couscous recently to try at home. I wanted to the try the difference between regular couscous and this one… Both are similar in that it’s a small, whole grain-like food made from semolina or wheat flour , but because of its size, Israeli couscous has a slightly chewy texture, similar to barley,

This dish below has garlic, Israeli pearled couscous, oyster mushrooms, herbs and freshly grated parmesan cheese. Super delicious and easy!

I made this dish with what I had in my fridge . You can replace the Israeli couscous with another grain if you want or have on hand at home, small grain Israeli couscous is toasted to give it a nutty flavor, which also makes it a sturdier pasta, so it withstands liquids and longer cooking times better., barley, millet, rice, or a even small pasta like orzo. I like dishes like this that are flexible and easy to make by changing ingredients.

Ingredients

1 cup Pearl or Israeli Couscous

1 ½ cups Water

2 cups raw chopped oyster mushrooms

2 garlic cloves

2 tablespoons dried Italian herb seasoning

Olive Oil

How to make it.

Bring water to a rapid boil. Add couscous , then reduce heat to a simmer, cover and cook until tender, about 15 minutes. Drain off any remaining water . Set aside.

In the meantime saute the sliced oyster mushrooms , raw garlic and chopped parsley and lots of dried Italian herbs with good oil. Grate in parmesan cheese for more richness.

Combine with mushroom and cheese and oil mixture with the cooked couscous at the end.

It reminds me of a lighter risotto that takes less time. Super fast and super good 

chef tip! If the dish gets dry add in water or stock at the end.

chef tip! Israeli couscous is naturally toasted to give it a nutty flavor, which also makes it a sturdier like pasta, so it withstands liquids and longer cooking times better.

#TryMeTuesday

Portobello mushrooms and Israeli couscous

Tonight I want something quick and simple pasta dish with mushrooms . I happened have some Israeli couscous , also known as Pearl Couscous. in the pantry and chose to highlighted that instead of standard pasta pasta.

What I found out online is that there is big difference between  Couscous and  Israeli Couscous.  Israeli couscous and true couscous are both made with semolina flour and water, but true couscous is much smaller and irregularly shaped while Israeli couscous is bigger with a soft, chewy texture. Depending on what I serve it with or mix in I like to use both kinds. I always the the plain version and like to add in my own seasonings and spices. This dish I love because it reminds me of a lighter risotto that takes a lot less time.

How to Make it

Heat olive oil in a pan over medium-high heat. Add in the couscous and water. . Bring to a boil and then reduce to a simmer. Cook the couscous for five to seven minutes. Once tender, remove from heat.

in the meantime Sautee sliced Portobello mushrooms with chicken stock , raw garlic chopped parsley and lots of herbs and good oil. At the end grate in parmesan cheese for more richness .

chef tip! Use whatever mushrooms you have on hand just cook them through well. Also this makes a great cold pasta salad !

Skillet potato gnocchi with Mushrooms and brown butter herb sauce

If you love delicious Italian food but are really short on time, look no further than the holy grail of quick Italian meals — frozen gnocchi. Gnocchi are small, delectable Italian dumplings made with potato, flour, and eggs. Also if you make your own gnocchi they will also freeze well to.

I also have to say I am lover of all kinds of mushrooms. Mushroom sauces are great when you can purchase fresh mushrooms. The pack in a lot of flavor and go with a lot of different things.

This method of cooking frozen gnocchi is very simple — all you’ll need is a large skillet or pan for tasty gnocchi that are crispy outside and a perfectly soft inside. This simple mushroom “sauce” really brings the dish together.

Ingredients and steps

500g potato gnocchi – frozen
2 tablespoons salted butter
2 cups mushroom, cleaned and thinly sliced
2 raw garlic cloves, chopped
4 tablespoons fresh Italian parsley
2 tablespoons of “herb de Provence” dry spice mix or any dry Italian seasoning works to

How to Make it
In a large skillet add half of the the butter over medium heat until foaming. Add the mushrooms and garlic, parsley and cook, stirring, until soft. Transfer to a separate bowl. Heat the remaining butter in pan over medium heat until foaming.

While the mushrooms are cooking add the frozen gnocchi to a large pot of salted boiling water. Cook the gnocchi for one minute after the water returns to a boil and the gnocchi float to the top. Remove the gnocchi with the spider strainer or slotted spoon and add them to the other skillet directly.

Once you add in the cooked gnocchi, stir for 5-8 minutes until the gnocchi and butter are golden. Transfer the mushrooms to the gnocchi and mix it gently together. At the end add in the herb de Provence” mix from France , which has dried thyme, marjoram, rosemary and sage in it. Serve hot and enjoy! Top it with shredded parmesan cheese when hot to make it more heavenly.

chef tip : Want them brown and crispy? Leave them undisturbed in the pan for about 3 minutes before you move them. Then flip them onto the other side for another 3 minutes to brown the other side.

,

A twist on good steak and a summer succotash

Sometimes you want to follow a recipe and sometimes you just end up doing it your way. Inspired by recipe I read in Real Simple magazine . Over the years I’ve collected tons of recipes from magazines, cut them out like coupons and save them a big binder. I save online recipes in files in my computer so they are like a searchable digital cookbook.

Highly recommend having a system to keep them organized and together whenever you need some cooking inspiration.

In true fashion, I changed up the ingredients based on what I had on hand at home in my freezer and fridge. Inspiration is all that you need to make great food at home.

The result a grilled Flat Iron steak with a succotash of charred yellow squash , corn and pancetta mixed together in olive oil. Super simple and tasty.

Check out the original recipe below. How would you change it up?

http://www.realsimple.com/food-recipes/browse-all-recipes/grilled-hanger-steak-with-charred-succotash

Full of Farro love! Farro with Arugula, sweet sausage, and mushrooms

I look for interesting foods to continually please and provoke my palate. I found the ingredient in Trader Joes and was intrigued and now love it. 10 min Farro is great because it cut’s down on the long cooking time.

My love for Farro

I love farro. It’s hearty and wholesome, with an amazing chewy texture and nutty flavor. I enjoy it all year long, but it really becomes one of my kitchen staples in the fall. Its toasty flavor is delicious with all kinds of spices, vegetables and meats.

Here is a simple recipe that combines Farro with Arugula, ground sweet Italian Sausage and oyster mushrooms.

chef tip! even make this a vegetarian dish by leaving out the sausage meat and adding in spinach leaves to make it more filling.

How to Make it

Clean and cut the mushrooms into slices, peel and crush the garlic, remove the skin from the sausages. Heat the extra virgin olive oil in a frying pan or skillet, add the garlic peeled and slightly crushed and fry. Add the chopped sausage meat and brown a little then add the mushrooms previously cleaned and cut into strips and cook through. Add the fresh arugula during the last 5 to 10 minutes of cooking. Season with a pinch salt and Pepper. Add in the cooked farro and combine. Top with grated Parmesan and serve immediately.

Exotic Bluefoot and Chanterelle mushroom cream sauce!

I spotted some unique varieties of special mushroom at specialty grocer in New York one day while grocery shopping a while back. I had never seen them before so of course, I had to swipe them up. I only managed to get two types before my wallet cried at me to please stop the torture. Sigh. After the sticker shock I bought a couple of each and they made one heck of a flavorful sauce was well worth the money.

How to make sauce

Begin by heating a cast iron pan until hot When the pan is hot, add the mushrooms, season with salt, and cook them until they’ve wilted, lighlty browned, and released water. Add the butter to the pan with a little oil, if the pan gets dry, add a little more. Add the shallots, salt, then the tarragon and cook for a minute or two to take the “raw” flavor of them away. Add some light cream at the end and then double check the seasoning for salt, adjust as needed and serve