Celery and Roasted Jalapeno Couscous
1 small bunch of Celery, sliced (about 2 cups)
1 roasted Jalapeno, seeds removed
1 Celery Root, cut into 1 inch cubes
2 tablespoons olive oil
1 onion, chopped
2 cups couscous
1 cup white wine
1 cup chicken broth
salt and pepper
Parsley, for garnish
Bring small saucepan of water to a boil. Add the celery root to the water. Boil until tender or soft.
Drain the water from the pan. Add the jalapeno to the celery root. Use a hand blender to mash the jalapeno and celery root into a mush.
Add olive oil to a hot frying pan. Then add the onions and cook for 2-3 minutes or until soft. Now add the celery and cook until the onions are translucent.
Add the celery root mixture, wine and broth. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil. Turn off heat, add the couscous and then cover.
Let sit for about 10 minutes then fluff with a fork.
Garnish with parsley and serve.
I came up with this recipe to use up almost a whole head of celery and jalapeño I had leftover in my fridge. I’m a big fan of roasting jalapeños. The flavor you get from roasting it makes my mouth water. I think this recipe is a little usual but the flavors go really well together. I always try to use up everything in my fridge. Throwing away food is like throwing away money.
I served the couscous as a side to roasted chicken and a mixed green salad. I used the leftover dressing from my Chopped Salad recipe.
4 oz blueberry juice
1 oz honey
1 oz triple sec
1 oz vodka
1/4 cup mint
Splash of sparkling water
Sprigs of mint for garnish
Combine all ingredients except the sparkling water into a cocktail shaker filled with ice.
Shake until combined and chilled.
Use a strainer as you pour into glasses.
Add a splash of sparkling water and a sprig of mint to each glass.
It’s a pink cocktail. How cool is that? Plus it tastes great. My suggestion would be to use a pure blueberry juice without any added sweetener or leave out the honey.