Recipes by Rachael:

Vegetable Couscous Royale

1 1/2 cups chicken broth
2 garlic cloves, crushed
1 tsp. paprika
1 tsp. salt
1/2 tsp. each ground ginger, coriander, turmeric, and cinnamon
1 lb. butternut squash, peeled, seeded, and cut into 3/4" pieces
2 carrots, peeled and cut into 1" pieces
1 yellow squash, halved lengthwise and sliced
1 (19 oz) can chickpeas, rinsed and drained
1/3 cup raisins
1/3 cup chopped cilantro
1Tbsp. lemon juice
1 1/2 cups couscous
2 Tbsp. butter
Harissa (recipe follows)

Combine broth, garlic, paprika, 3/4 tsp. of the salt, the ginger, coriander,turmeric, cinnamon and 1 cup water in a 3 quart saucepan: bring to a boil over medium heat, Add butternut squash and carrots, cover, and simmer 5 minutes. Add yellow squash, chickpeas, and raisins, cover, and simmer 5 minutes, or until tender. Stir in cilantro and lemon juice.

Meanwhile, bring 2 cups water and remaining 1/4 tsp. salt to a boil in a medium saucepan, Add couscous and butter, Immediately cover and remove from heat. Let stand 5 minutes. Fluff with a fork.

Spoon couscous onto serving plates. Top with vegetables and serve with Harisssa on the side. Makes 4 servings.

Harissa

In food processor, puree 1 roasted red pepper, 2 Tbs. tomato paste, 2 peeled whole garlic cloves, 1 Tbs. water, 1 tsp. red hot pepper sauce, and 1/4 tsp. salt. Makes about 1/3 cup.


Corn Bread Muffins

1 egg
1 can cream corn
1 cup cornmeal
3/4 cup milk
1 tsp salt
1tsp baking soda
1 tsp baking powder
1 small can green chiles, chopped
1/3 cup shortening or oil
1 cup grated cheese

Mix all ingredients except cheese. Put in 9 x 12 greased pan and sprinkle cheese on top. Bake at 325 for 30 - 40 minutes.


Old Fashioned Lime Pie

36 vanilla wafer cookies (about 4 3/4 ounces)
1/4 cup unsalted butter, melted
1/2 teaspoon plus 1 tablespoon grated lime peel
1 14-ounce can sweetened condensed milk
3/4 cup fresh lime juice
2 large eggs
lime slices

Preheat oven to 350. Finely grind vanilla wafers in processor, Add melted butter and 1/2 teaspoon grated lime peel; process until moist crumbs form. Transfer to a 9-inch diameter glass pie dish. using plastic wrap as aid, press crumbs onto bottom and up sides of dish (crust will be thin). Bake just until crust begins to turn golden on edges, about 10 minutes. Remove from oven. Maintain oven temperature. (Cheater's note: David often makes this pie with a pre made graham cracker crust, as he did for Sunday night).
Meanwhile, whisk condensed milk, lime juice and 1 tablespoon lime peel in medium bowl to blend. Whisk in eggs.
Pour filling into warm crust. Bake until filling is set, about 20 minutes. Cool. Refrigerate until chilled, about 3 hours. (Can be prepared 1 day ahead. Cover and keep refrigerated.) Garnish with lime slices.


Risotto with Sun-dried Tomatoes and Fontina

5 cups broth (I used vegetable broth)
1/2 cup dry white wine or broth
2 tablespoons unsalted butter
1 tablespoon oil from sun-dried tomatoes
1/3 cup finely minced onion
1 1/2 cups Arborio rice
1/3 cup coarsely chopped sun-dried tomatoes packed in oil
1 tablespoon tomato paste
4 ounces Fontina cheese, rind removed, cut into small pieces
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese

1) Bring the broth to a steady simmer in a saucepan on top of the stove.
2) Heat the butter and oil in a heavy 4- quart casserole over moderate heat. Add the onion and saute for 1 to 2 minutes, until it begins to soften, being careful not to brown it.
3) Add the rice to the onions; using a wooden spoon, stir for 1 minute, making sure all the grains are well coated, Add the wine and stir until it is completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, stirring frequently. Wait until each addition is almost completely absorbed before adding the next 1/2 cup, reserving about 1/4 cup to add at the end, Stir frequently to prevent sticking.
4) Add the sun-dried tomatoes and tomato paste after the rice has been cooking for 10 minutes. Continue to add the broth, 1/2 cup at a time, stirring frequently.
5) After approximately 18 minutes, when the rice is tender but still firm, add the reserved broth and remaining ingredients - Fontina, parsley and Parmesan - and stir vigorously until the cheeses are melted and combined with the rice. Serve immediately. Serves 4.