FRESH SPRING RECIPES!
How does a fresh Bistro Salad, Moroccan Couscous, and Carrot Pudding for dinner sound? Our very own Chef Doughty shares her secrets here! >>>
The Bistro Salad
The perfect spring salad!
Recipe:
2 cups chopped leafy greens
Red onions, very thin slice to taste
2 tablespoons spiced pecans, heaping
2 tablespoons feta cheese, crumbled
4 ounce grilled chicken breast
Directions:
Plate the leafy greens then drizzle with basil vinaigrette recipe featured in the last Idaho Minute! Garnish with the red onions, pecans and feta cheese. Thinly sliced apples or slices of avocado are a great addition to this salad.
Moroccan Couscous
Couscous is a lifesaving starch…
Recipe:
1 ½ cups chicken broth or water
¼ cup olive oil
¼ cup honey
¼ cup red wine vinegar
1 tablespoon ground cinnamon
1 tablespoon cumin
½ teaspoon salt
Zest of one lemon
1 can chickpeas, rinsed & drained
⅓ cup currants or golden raisins
1 box couscous (or 1 ¼ cups)
½ cup sliced green onions
¼ cup chopped fresh mint leaves (optional)
Directions:
Combine chicken broth through currants and bring to a strong, steady simmer. Let simmer for a couple of minutes and then add couscous, stir well and cover with a lid. Remove from heat and let sit for five minutes or until most liquid is absorbed. Remove the lid and toss couscous with green onions and mint. Set on a platter and top with yummy roasted vegetables!
Carrot Pudding
An easy throw-together dessert that explodes with goodness and has all the makings for a moist dessert!
Recipe:
1 cup potatoes, finely grated
1 cup carrots, finely grated
1 cup fresh breadcrumbs
½ cup butter, room temperature
1 cup currants
1 cup flour
1 cup sugar
1 cup milk
½ cup toasted nuts
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
¼ teaspoon nutmeg
½ teaspoon salt
Directions:
Grate potatoes and carrots and add to a medium bowl as they are prepared. Potatoes will be discolor as they sit but that is normal. Add remaining ingredients and blend well with the mixer. Pour into a greased tube pan or deep glass casserole dish that accommodates the amount. Bake until the center pokes clean. Time will vary depending on the pan used, perhaps anywhere from 40-60 minutes. Serve warm with caramel sauce!
Meet Chef Doughty
We know her as part owner of Silvercreek Realty Group and the smiling face behind the brokerage accounting department, but did you know that Joyce Doughty has an affinity for culinary arts?
Chef Doughty is a successful food writer and restaurateur who hosted the nationally syndicated daily Public Radio food program “Food for Thought” for 17 years and was also host of the local ABC affiliate morning program “In the Kitchen” highlighting practical recipes and techniques for the kitchen. Recipient of the James Beard Foundation Top Three Chefs in Idaho Award and owner and chef of Idaho’s critically acclaimed Doughty’s Bistro. Chef Doughty was trained at Le Cordon Bleu and received her executive chef certification from the American Culinary Foundation.
Chef doughty has released two cook books. The first, “The Chef Within, Breakfast Edition,” was made to help aspiring chefs learn the fundamentals of cooking and have fun experimenting in the kitchen. She aims to help develop a sense of culinary adventure and create easy, inspired dishes with your own flair and taste. Chef Doughty’s second book, “The Chef Within, Dinner Edition,” was released in March of 2021. Learn more and find the book here!
