Food
Big Flavor Hassle-Free
on a Budget
Couscous Cakes with Fresh
Mango-Ginger Chutney
Serves 4
chutney:
2
tablespoons Extra Light Olive Oil
1/4
cup finely chopped red onion
1
cup diced fresh or frozen, thawed mango
2
tablespoons sugar
2
tablespoons Red Wine Vinegar
1/4
teaspoon crushed red pepper
1
tablespoon grated ginger
couscous cakes:
1 1/3 cups water
2/3
cup original couscous
2
tablespoons grated lemon zest
1/2
cup chopped cilantro leaves
2
large egg whites
2
tablespoons all purpose flour
1/4
cup Mediterranean Olive Oil
1/2
teaspoon salt
chutney: Heat 2 tablespoons oil in medium saucepan
over medium heat. Cook onions 2 minutes. Stir in remain-
ing chutney ingredients, except ginger, and bring to a boil
over medium-high heat. Reduce heat and simmer, uncov-
ered, 5 minutes or until thickened, stirring frequently.
Remove from heat, cool and stir in ginger.
couscous cakes: Meanwhile, bring water to a boil in a
small saucepan over high heat. Remove from heat, stir in
couscous and salt, cover and let stand 5 minutes. Fluff with
a fork and let stand 5 minutes to cool. Combine couscous,
cilantro, egg whites, flour, and lemon zest in a medium
bowl.
Heat 2 tablespoons oil over medium heat. Working with
half of the couscous mixture, spoon about 2 tablespoons
into skillet to make a mound, repeat, making 8 mounds
total. Flatten slightly using the back of a spoon and cook for
3 minutes each side or until golden. Drain on paper towels.
Repeat with remaining oil and couscous mixture.
Serve the couscous cakes with mango chutney.
Quick & Healthy Casserole
Serves 6
1 1/4 pounds Yukon Gold potatoes, very thinly sliced
1 cup quartered and thinly sliced onion
1 cup shredded reduced-fat sharp cheddar cheese
1/2 teaspoon Italian herb seasoning
1/2 cup stock or reduced-sodium broth
1 1/2 teaspoons Dijon mustard
1/2 teaspoon garlic salt
Spray an 8-inch microwave-safe baking dish with non-
stick cooking spray. Place 1/3 of the potatoes and 1/2 of the
onions on bottom of dish and sprinkle with 1/3 of the cheese
and 1/2 of the herbs. Repeat layers, then top with the last
1/3 of the potatoes, layering potatoes so that there is a solid
layer of potatoes with no gaps; sprinkle with remaining
cheese.
Stir together stock, Dijon and garlic salt and pour over
potatoes. Cover with plastic wrap and microwave on HIGH
for 20 minutes. Use oven mitts to remove dish from
microwave; carefully remove cover from dish (due to steam
build-up) and serve.
Optional: Preheat oven to 400°F and place casserole in
oven for 5 to 10 minutes or until casserole is golden brown
before serving.
Caldwell’s, Hennessey, Goetsch
& McGee Funeral Home
Von D. Bailey
Funeral Director
20 NE 14th Avenue
Portland, OR 97232
503-232-4111
Fax 503-231-1586
von.bailey@sci-us.com
Page 8 The Portland Skanner July 13, 2011