from mexico to the mediterreanean

i just got back from an incredible trip to mexico.  for a whole week, i was living like a princess.  our meals were cooked, our beds were made, we walked down old cobblestone streets that were reminiscent of the 1913 revolutionary days.  but after a week, my body was begging for me to feed it something that did not revolve around corn tortillas (my arch-nemesis).*

that being said, last night we concocted a delicious creation that filled the house with the old, familiar smell of garlic sizzling in a pan of olive oil.  after uncorking a bottle of charles shaw shiraz (c'mon, 3 buck chuck?  we are in a recession, after all) i was happy to be bustling around in my own kitchen once more cooking yet another delicious, creative, and satisfying meal.

so...away we go...

*don't get me wrong, the food that i ate in mexico was some of the best i have ever had in my life.  none of your run-of-the-mill, neighborhood mexican joint fare.  we're talking delicious fresh papaya and mango, luscious pollo con mole, churros, silky smooth mexican hot chocolate, sumptuous homemade guacamole (sorry, did i just dribble a little drool on you?)  i got some of my favorite recipes from our house cook, veronica, and when i get a little more energy back, i will be posting them.  ole!

mediterranean chicken with israeli couscous

mediterranean chicken 

ingredients

4 boneless, skinless chicken breasts

1 jar artichoke hearts

1 jar roasted red peppers

1 jar whole, pitted kalamata olives

1 can diced tomatoes

feta cheese

italian seasoning

parchment paper

method

rinse chicken and pat dry.  cut four segments of parchment paper, big enough to wrap around chicken breasts with room at the top.  pile on a couple of spoonfuls of tomatoes, peppers, olives, artichoke hearts, feta, and seasoning (don't use the entire contents of all your ingredients, just however much you think you'll want on your chicken).  

place on baking sheet.  repeat with other chicken breasts.

cover pan with a large sheet of aluminum foil.  bake chicken packets in the oven at 375 for about 20 minutes, or when the insides are white.

israeli cous cous

ingredients

1 package (or 1 1/2 c.) israeli cous cous (available at [where else?] trader joe's)

1 3/4 c. water

2-3 large cloves of garlic

4 large white mushrooms, sliced

3-4 tbsp. white wine

handful pine nuts

handful parsley

1/2 lemon

cinnamon

nutmeg

salt and pepper

method

in a large saucepan, heat oil over medium heat and add garlic.  saute for a couple of minutes, then add mushrooms.  add wine, half of the lemon juice,  and a touch more oil.  add salt, pepper, and a tiny sprinkle of cinnamon and nutmeg.

once mushrooms are semi-soft, add cous cous and sautee, stirring constantly, until cous cous becomes slightly golden brown.  add water to pot, cover, reduce heat to low, and leave the hell alone until the cous cous has absorbed all the water.

while cous cous is absorbing said water, heat another pan and toast a handful of pine nuts.  remove from heat and set aside.

once all the liquid is absorbed, add the rest of the lemon juice, diced parsley, pine nuts, and more seasoning (if needed).

with this dish and side, we had an arugula salad with sprouts and raspberry dressing (homemade, with fresh-picked raspberries, natch.)  the chicken is totally simple, and the cous cous is so versatile that i am excited to make it again with different goodies inside.