Thursday, December 30, 2010

2010 Ends In Disappointment, Hope, and Peppers Stuffed With Couscous

In September, at the start of the Jewish New Year (5771), I started this blog seriously intending to spend less time in the kitchen and more time doing my part to make the world a better place. (See the first post- Honoring An Old Recipe For Social Change In America). Now that the start of 2011 is upon us, it’s another opportunity to take stock. I am disappointed to tell you that despite the efforts of myself and countless others, the world isn’t a better place yet. Surprise! There’s still a lot to do if you’re so inclined. Our homeless shelters, soup kitchens, and food pantries still face a booming demand.

Because it’s a new year, I’m hopeful that next year, we’ll make some more progress. After all, the health care bill was passed and Don’t Ask Don’t Tell was repealed. Maybe in 2011, we can further social and economic justice in some way, perhaps by reforming our immigration laws.

In the meantime, I vowed to spend less time in the kitchen and more time making the world a better place. While trying recipes from Peace de Resistance, the Women’s Strike for Peace cookbook published in the 1960’s, I found some quick, nutritious recipes; but, alas, trying new recipes takes time and I probably spent more time in the kitchen than I had planned. I did get involved in some projects to make the world better and I’ll be talking more about them in the weeks to come.

The week between Christmas and New Years is a slow one in which most activities take a respite. It gave me time to experiment with another recipe and so I tried peppers stuffed with couscous in tomato/lemon sauce. It serves four and the preparation time is about 20 minutes. My husband, who isn’t a vegetarian, raved that it was delicious.  I highly recommend it.

Peppers Stuffed With Couscous In Tomato/Lemon Sauce

4 red or yellow peppers
4 tbsp olive oil
½ cup couscous
½ cup water
1 onion, chopped fine
2 tbsp minced garlic
¼ cup almond slivers
2 tbsp raisins
lemon juice
mint leaves
1 egg, beaten
½ cup vegetarian tomato sauce
½ lemon cut into pieces
garlic powder, parsley, pepper to taste

1.Cut the tops off the peppers and take out the cores. Set aside.

2. Couscous

Boil the water and add a tbsp of oil, garlic powder, and lemon juice. While the water is boiling, sauté the onion and minced garlic in olive oil. When the water is boiled, stir in the couscous. Turn off heat and let stand 5 minutes. Add the sautéed onions and minced garlic, raisins, almond slivers, beaten egg, mint leaves, coriander, and cinnamon.

3. Stuff the peppers with the couscous mixture.

4.Tomato Sauce

Put the tomato sauce, lemon, juice from lemon, parsley, garlic powder, and pepper in deep skillet. Mix together. Cook on low to medium heat on top of the stove covered.

5. Add the peppers to the sauce and cook for about 45 minutes on a low to medium heat.

It goes well with Greek salad.

Happy New Year everyone. I hope we all have a joyous, healthy, and peaceful year.



Lanie said...

For the gluten intolerant, kasha (buckwheat) or quinoa work just as well.

Lisa Sachs said...

Thanks Lanie. Any of these recipes are open to changes. I just tried quinoa a few months ago. It's very good and supposedly contains a whole protein, something important for vegetarians as well as people on gluten free diets.