Monday

New Pans

Welcome the 7" and 14" to the cake family

Sate Couscous

12 oz cubed chicken breasts (about 1 and 1/2 pieces)
sate seasoning (Penzy's)
a little cooking oil
1 box pearl couscous
2 1/2 C. hot water*
1 tsp. chicken stock* (*or 2 1/2 C. chicken broth)
pepper
just a little bit of lemon zest, it goes with sate very nicely

In your skillet, gently heat oil and add chicken. Season chicken with pepper and sate seasoning. As the chicken cooks the sate will develop a bright yellow color. Add box of couscous to the skillet along with chicken broth, and lemon zest. Simmer without lid for about 12 minutes until the couscous drinks the water. Stir occasionally. Dish is done when there are no pools of liquid around the chicken bites. I served mine with a sweet potato. Cooked in about 15 minutes. Serves 2.

Pesto Chicken

Prepare according to package directions. I served my chicken with a wild rice blend.

Bonsai

Poached Pears

3 small tart pears      1 C. white wine
dash nutmeg             dash of China Five Spice
1 vanilla bean split lengthwise
 
Slice pears and remove seeds.  Simmer the pears in the wine and seasonings for about 30 minutes until they are tender.  Add sugar to taste.

Snow Crab Buffet

Giant Eagle was having a seafood sale this weekend.  I got a great deal on snow crabs. They are surprisingly easy to make.  Did you know that crabs are cooked and flash frozen before they are sold?  Just boil a pot of water, add some salt, add crab legs and boil until they are warm.  It took about 7 minutes.  I served mine with steamed broccoli, and brown rice with saffron.