Toasted Pine Nut Couscous with Garlic Shrimp

A delicious and easy way to prepare shrimp.

Ingredients:

* 1 lb. fresh or frozen large shrimp( I used the 'Easy to peel' kind from my fishmonger)

* 1 Tbsp. olive oil

* 4 cloves garlic, minced

* 1 tsp. dried tarragon, crushed

* 1/2 tsp. dried thyme, crushed

* 1/4 tsp. Old Bay seasoning ( or celery salt )

* 1 5.6 oz. package toasted pine nut couscous mix

* 1 1/4 cups chicken broth

* 2/3 cup sliced green onion

* 1/3 cup lemon juice

* 1/4 cup melted butter

* 1 6-oz. package baby spinach

* Shredded parmesan cheese

 

Instructions:

* Peel, devein and rinse shrimp, and then pat dry. Place shrimp in a large self-sealing plastic bag. Add oil, garlic, tarragon, thyme and Old Bay seasoning and seal bag. Gently turn and 'massage' the bag to coat the shrimp with the marinade. Refrigerate for at least one hour.

* Prepare the couscous according to the package directions, substituting the chicken broth for the water. Stir the onions into the couscous. Set aside.

* Combine the lemon juice and butter in a bowl, and set aside.

* Saute' the shrimp in a large skillet with the marinade over medium heat for 3 to 5 minutes or until shrimp turns opaque. ( Do not overcook or the shrimp will be tough.) Pour half of the butter over the shrimp.

* To serve, divide the spinach among individual bowls. Spoon the couscous onto the spinach. Arrange the shrimp on the couscous and pour the remaining lemon butter over everything. Sprinkle with shredded parmesan. 

 

 

Fried Eggs with Pastrami (Beed ma'li bi-l-bastirma)

Ingredients:

* 4 1/2 ounces pastrami

* 4-6 eggs

* cooking oil or spray

* salt & pepper

Instructions:

* Remove the coarse rind of the bastirma.* Bastirma becomes very crisp very quickly when heated.  Fry it in the skillet with the cooking oil or spray.  Turn to cook both sides, then add eggs, beaten or whole.  When eggs are set, remove to serving dish and season to taste.  Garnish with fruit or as desired.

* Take care to not overcook the bastirma, as it will turn bitter.

 

Fried Eggs with White Cheese (Beed ma'li gibna beeda)

Ingredients:

* 4-6 slices hard white cheese

* 4-6 eggs

* cooking oil or spray

* salt & pepper

Instructions:

*  Slice the cheese 1/2 inch thick & fry in skillet, turning & frying on both sides.   Remove the cheese to one side of the serving dish, keeping warm.  Break eggs and fry in the same fat.   Serve the eggs alongside the cheese and season with taste. Garnish as desired.

*  Here in Europe, I used fresh cheese from here, which I found at Kaufland, Billa, Carrefour, since Gibna or local Egyptian cheese, is not available here.

Cucumber Chickpea Salad

Ingredients:

• * 2 can chickpeas, drained
  
• * 1 cup chopped tomatoes ( or more if you like tomatoes)
  
• * 1/2 cup minced onions
  
• * 1/2 cup sliced celery
  
• * 1 cucumber sliced and chopped
  
• * 2 teaspoons minced garlic
  
• * 1 teaspoon dill weed
  
• * salt & pepper
  
• * 3 teaspoons red wine vinegar
  
• * 1/2 cup olive oil
  

Instructions:

* Mix oil & vinegar well and set aside.
* Combine all other ingredients and toss with the oil and vinegar mixture. Chill before serving and garnish with fresh parsley, if desired.

Colorful Stuffed Sweet Peppers (Filfil rumi mahsi MaAa lon)

Ingredients:

3 large sweet peppers, green, yellow, orange or red

2 Tb. unsalted butter

2/3 c. corn kernels off the cob or canned

1 small onion chopped

¾ lb. Italian sausage turkey links, sweet or hot

2 c. crumbled corn bread (approx)

¾ c. shredded pepper jack cheese*

Instructions:

• Heat over to 350F. Slice peppers in half from stem to bottom and remove stem. Also remove seeds and membranes, and set aside.
• Melt butter in skillet. Add onion, corn and sausage, breaking the sausage apart with a spoon or spatula, and cook until the sausage is no longer pink. Add crumbled corn bread and a little water if mixture seems too dry.
• Divide filling among peppers evenly and top with shredded cheese. Bake peppers at 350F, covered, for about 30 minutes or until cheese is melted and peppers are tender.

* If pepper jack cheese is unavailable, use shredded mozzarella and add hot peppers to taste.