I’ve Got Clams on My Mind

Clams Casino

Have you ever dreamt about something, and then woke up craving it?  Well last night I had a dream about clams. I woke up thinking, “maybe I should write about clams today, or at least share an awesome clam recipe.”  I once saw Giada De Laurentiis make clams Casino and made my mouth water.  I believe that this will be great for any upcoming holiday parties. This recipe is packed with flavor and the colors are very festive. Let’s step into Giada’s classroom…

Giada’s Clams Casino

Here are some other great clam recipes to rock the party…

Vine Ripened Tomatoes, Green Beans, Fennel, and fresh herbs

New England Clam Chowder

Clam-Stuffed Mushrooms

Corn Bacon And Clam Stew

Cream Cheese and Clam Wonton

Manhattan Clam Chowder

 

Mmm take a bite out of that!

What about Couscous?

Tired of rice and pasta? Want a different side to compliment your favorite meat, poultry, or seafood?

How about couscous? Couscous is a North African dish consisting of steamed semolina. It is a light side dish that can be made in many different ways. It is usually made as a savory salad or even as a warm side.

Here is a recipe that I found by Giada De Laurentiis that will be a great compliment to baked chicken or fish.

Sweet Couscous with Nuts and Dried Fruit

Sweet Couscous with Nuts and Dried Fruit

Ingredients

• 2 1/3 cups water
• 1/2 cup sugar
• 1/3 cup dried cranberries
• 1/3 cup dried apricots, chopped
• 1/3 cup dried cherries, chopped
• 2 1/2 cups (about 1 pound) couscous
• 1/2 cup coarsely chopped toasted slivered almonds
• 1/2 cup coarsely chopped toasted and skinned hazelnuts
• 1/4 cup extra-virgin olive oil, if desired

Directions

In a medium saucepan, combine the water, sugar, cranberries, apricots, and cherries. Bring the mixture to a boil over medium-high heat, stirring constantly, until the sugar has dissolved, about 2 minutes. Stir in the couscous and remove the pan from the heat. Cover the pan with a tight fitting lid until the couscous has absorbed all of the cooking liquid, about 5 to 7 minutes.

Using a fork, fluff the couscous to break up any lumps. Add the almonds and hazelnuts and toss. Spread the mixture evenly on a baking sheet until completely cooled, about 10 minutes.

Transfer the couscous to an airtight container and store in the refrigerator.

Serving Suggestion: Drizzle the couscous with 1/4 cup of extra-virgin olive oil for a moister texture.

More Couscous ideas…

Steak, Sundried Tomato, and Mozzerella Couscous

Saffron Israeli Couscous Salad

Mediterranean Couscous Salad

Mmm take a bite out of that!