Dad & I made this last night with Moroccan Couscous and Parmesan-Roasted Cauliflower.  It was an excellent combination of dishes that we highly recommend.  I halved the chicken recipe for the two of us so technically I think it was Chicken with Twenty Cloves of Garlic!  Either way, delicious.  I bought organic chicken at Sprouts which was well worth the extra cost and effort.  For early prep I boiled the garlic, roasted the couscous vegetables and cut up the cauliflower ahead.  When it was time to cook, I made the chicken and Dad was on couscous and cauliflower.  Teamwork!

Chicken with Forty Cloves of Garlic Recipe : Ina Garten : Recipes : Food Network.


Moroccan Couscous

January 26, 2013

Although I’d like to try more couscous recipes this one was easy, tasty and a perfect side dish to Chicken with Forty Cloves of Garlic.

Moroccan Couscous (recipe by Ina Garten, “Barefoot in Paris,” 2004


2 cups (3/4-inch) diced butternut squash

2 cups chopped yellow onions (2 onions)

1 1/2 cups (3/4-inch) diced carrots (4 carrots)

1 1/2 cups (3/4-inch) diced zucchini (2 medium)

2 tablespoons good olive oil

Kosher salt

Freshly ground black pepper

1 1/2 cups homemade chicken stock or canned broth

2 tablespoons unsalted butter

1/4 teaspoon ground cumin

1/2 teaspoon saffron threads

1 1/2 cups couscous (10 ounces)

2 scallions, white and green parts, chopped


Preheat the oven to 375°F.

Place the butternut squash, onions, carrots, and zucchini on a baking sheet and toss with olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Roast for 25 to 30 minutes, until all the vegetables are tender, turning once with a spatula.

Meanwhile, in a small saucepan, bring the chicken stock to a boil and turn off the heat. Add the butter, 1 teaspoon salt (depending on the saltiness of the stock), 1/2 teaspoon pepper, the cumin, and saffron threads and allow to steep for at least 15 minutes.

Bring the chicken stock just back to a boil. Place the couscous and cooked vegetables in a large bowl and pour the hot chicken stock over them. Cover tightly with plastic wrap and allow to stand at room temperature for 15 minutes. Add the scallions, toss the couscous and vegetables with a fork, and serve warm or at room temperature.


Parmesan-Roasted Cauliflower

January 26, 2013

Even if you are not a cauliflower fan, this simple yet flavorful dish just might change your mind.

Parmesan-Roasted Cauliflower Recipe at

This family favorite, celebration cookie has stood the test of time.  I originally found it in my Betty Crocker’s Cookie Book that I received as a bridal shower gift over 35 years ago!  Over the years it has become the “Cross Cookie” recipe after all of the baptisms, first Communions and confirmations that they been baked for.  They have also been been made into hearts for engagements, numbers for graduations and assorted Christmas and holiday shapes.  The key to success is do not roll the dough too thin, thicker is better.  Also, do not over cook them.  It may take a couple of tries to get them just the way you like but the effort is worthwhile.  I always use butter, not margarine. in the cookies and the frosting.  My favorite frosting is printed on the box of the C & H powdered sugar.  I don’t recommend canned frosting.  You’ve gone through the effort to make the cookies, finish them up with this simple but creamy and delicious homemade buttercream frosting!

Sugar Cookies Recipe from Betty Crocker.

Buttercream Frosting | C&H Sugar.