vegetable couscous saffron

Recipe of the week: “VEGETARIAN COUSCOUS”

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Serves:  6

Ingredients:vegetable couscous saffron

1 sweet potato, chopped
1 zucchini, sliced
1 red onion, sliced
1 red bell pepper, sliced
1 yellow squash, coarsely chopped
1 carrot, coarsely chopped
1 tbsp olive oil
1/4 cup water
1 15 ounce can chickpeas
1 tsp cumin
1/2 tsp ground allspice
1/2 tsp ginger
1/2 tsp paprika
dash cayenne pepper
dash cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 cups couscous, uncooked
water
1/2 cup pine nuts (optional)
1/2 cup raisins

Preparation:  Sautee the vegetables in olive oil until just barely tender, about 5 minutes. Add chickpeas, water and spices. Cover and allow to simmer for another 5 minutes, stirring occasionally. In a large saucepan, cover the couscous with water. Bring to a boil, then cover,  remove from heat, and allow to sit for about 15 minutes, or until couscous becomes  light and fluffy when mixed. Serve vegetables over couscous.

Degustation:  This is a wonderful light dish to eat in the winter. In North Africa, it is often eaten with some type of meat such as lamb or chicken.You can also add a little cayenne pepper for extra spice.

ravioli-with-butternut-squash-sauce

Cheese Ravioli with Butternut Squash Sauce

INGREDIENTS: (serves 4)

1 Butternut squash
1 Small sweet onion
4 Sprigs of fresh sage
2 Ounces of pancetta
1 Can low sodium chicken stock
Hot pepper flakes
Fresh ground pepper
Grated parmigiano
Extra virgin olive oil
Sea salt
1 Lb. Frozen cheese ravioli

ravioli-with-butternut-squash-saucePREPARATION:

Peel and cut squash into 1? cubes. Place cubes on a baking pan and drizzle some olive oil , toss squash being sure to evenly coat with oil and sprinkle very lightly with salt. Roast about 20 minutes @ 425-450 degrees, turn the squash every now and then so that the cubes brown evenly and do not stick to the pan.

Meanwhile chop the pancetta into very small pieces. Lightly coat the bottom of a fry pan with enough olive oil to cover and then fry the pancetta on high until brown and crispy to allow the fat to render about 5 minutes. Remove the pancetta with a slotted spoon , add a bit more oil reduce to medium heat and then add the onions to slowly caramelize.Put water on to boil for the ravioli, but do not salt the water. They will need about 10 minutes to cook once the water has boiled. Stir as necessary to avoid sticking but do not stir too much or they will break apart.

Just as the onions are done caramelizing tear in 2 of the sprigs of sage. Lower the heat to simmer and add the chicken stock. Simmer 5 minutes, add the rendered pancetta, take 2/3 of the roasted squash and mash into the stock and onion mixture. Grind in some fresh pepper, add a shake or 2 of red pepper flakes. Simmer another 2 minutes. Remove from heat and tear in remaining 2 sprigs of sage. Lightly stir in the left over squash carefully to maintain their cube shape.Drain the ravioli, return the squash sauce to low heat and then slowly fold in the ravioli in small batches to coat and absorb the flavors.Serve with grated parmigiano and more fresh ground pepper if desired.

Dearborn Street – new regional destination, new trend

Charlotte Sun (Port Charlotte, FL) – Tuesday, January 1, 2013
I have a friend who lives in Sarasota and for years she told me Englewood was just a wide spot in the road she had to go through to get to Boca Grande where she liked taking her out-of-town guests.

But she has now discovered Englewood, she says. She has a regular tour she takes her guests on. First, it’s an early-morning walkabout in one of Englewood’s nature parks. Then it’s onward to the Thursday farmers market on Dearborn; then to Indian Mound Park for a picnic lunch she has prepared and then back to Dearborn for coffee, ice cream and a tour of the shops.

I think her attitude is typical of those who are coming to check us out. She likes the small-town ambiance, no real crowds, the very friendly people, no parking problems and being able to get so close to the water.

For years, the trend for Englewoodites was to go northward to Venice and Sarasota to shop, to dine, to party, and in later years when the mall opened, southward to Port Charlotte. But people in surrounding areas didn’t come to Englewood to do the same. I think that trend has been broken and West Dearborn Street is playing an important role.

We can no longer say we are a little town that no one knows about. We have been discovered.

Dearborn Street’s origins go back to a walking path and an oxen trail laid out by the William Goff family, Englewood’s first settlers. It eventually became the area’s commercial center. Today, after 134 years of history with some ups and downs, although it is no longer the only commercial area in town as it once was, West Dearborn Street remains active and lively and has become a destination.

It was truly a banner year for Dearborn Street in 2012 with its many successful events. These days there are endless activities on Dearborn all year round.

The most amazing event on Dearborn in 2012 was the visit of the Vietnam Traveling Memorial Wall in Pioneer Park. It was estimated nearly 9,000 people, many from out of town, came to see it.

The Pioneer Days Parade, another big event, was once again a real crowd pleaser with attendance estimated close to 10,000.

Add the Rotary Club’s highly popular July Fourth Cajun Fest, the Winter Fine Arts Festival, the classic car displays, the Dearborn Street Book Festival, the Wine Walk, the Cracker Fair and the new Christmas Parade — all were attended in record numbers this year.

But nothing has -energized Dearborn or had such an impact as the weekly farmers market held October through April. This venture has wildly surpassed all expectations, bringing as many as 4,500 people to Dearborn Street weekly.

People come from all around to buy produce, tomatoes that taste like tomatoes, freshly-picked greens and Florida citrus. They are also finding excellent cheeses, seafood, breads, quiches, cupcakes, the very popular guacamole from Miami, plants, herbs, orchids and other items.

I have seen FPL and UPS drivers who come to the farmers market just for lunch — both groups always seem to know the best places to eat. I know of a group that comes from Punta Gorda to shop. Boca Grande residents have been spotted.

With 52 diverse -vendors, it has become the second-largest -farmers market in Sarasota County and many say, the most interesting. It is held every Thursday through April from 9 a.m. to 2 p.m.

Englewoods on Dearborn is another reason out-of-towners are coming to Dearborn Street. With its weekly live blues and Caribbean music concerts featuring nationally-known musicians, it is becoming a blues destination, -attracting fans from all over Florida including as far away as Miami.

Diana Harris writes a regular column for the Sun. Email her at diharris@comcast.net.

baked apple raisins-lrg

Recipe of the Week: “BAKED APPLES”

Prep Time: 5 Minutes
Cook time: 40 minutes
Serves:  4

baked apple raisins-lrgIngredients:

4 large good baking apples, such as Rome Beauty, Golden Delicious, or Jonagold
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 cup chopped pecans
1/4 cup currants or chopped raisins
1 Tbsp butter
3/4 cup boiling water  

Preparation:

1 Preheat oven to 375°F. Wash apples. Remove cores to 1/2 inch of the bottom  of the apples. It helps if you have an apple corer, but if not, you can use a paring knife  to cut out first the stem area, and then the core. Use a spoon to dig out the seeds.  Make the holes about 3/4-inch to an inch wide.  2 In a small bowl, combine the sugar, cinnamon, currants/raisins, and pecans.  Place apples in a 8-inch-by-8-inch square baking pan. Stuff each apple with this mixture.  Top with a dot of butter (1/4 of the Tbps).  3 Add boiling water to the baking pan. Bake 30-40 minutes, until tender, but not mushy.  Remove from the oven and baste the apples several times with the pan juices.

Degustation:

Serve warm with vanilla icecream on the side.

Market BACK to its normal location…

This Thursday Dec. 6, the Englewood Farmers Market returns to its normal location at “Pioneer Park” on the 300 block of West Dearborn St. See you all there!

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