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September 2012
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Couscous with Figs, Bacon & Goat Cheese

Goat Cheese stuffed Figs wrapped in Bacon and Sauteed are quite popular as an appetizer. The flavors are wondrous and succulent together. I love Lebanese Style Couccous;  http://www.tasteofbeirut.com/2012/02/lebanese-couscous-moghrabieh/

I use it often, it is so versatile, you can serve it hot or cold. What you add to it is as infinite as your imagination. For this recipe I’m going to use the flavors of the appetizer I’ve described above.

1 Cup Lebanese Style Couscous

1/2 Cup Walnuts, chopped

1 Tablespoon Olive Oil

12 Ounces Thick Cut Smokey Bacon, cut into 1/4 inch pieces

3 or 4 Stalks Celery Root,

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Better Then Take-Out Chicken Stir Fry

Stir fries are great because they are easy and fast and can be made with just about anything you have laying around or customized to whatever you are in the mood for right now.  This one is influenced by the Cantonese style with the use of hoisin sauce* as the base sauce.  This was better than anything I have taken out in a long time.  Feel free to swap out veggies you like or sub tofu for the chicken.

3 boneless/skinless chicken breasts cut thin or cubed 1” of fresh ginger peeled and julienned  2 cloves garlic diced Hand

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