Rutherford Weekly - Shelby NC
Issue link: https://www.ifoldsflip.com/i/1513133
Thursday, December 14-December 20, 2023 www.rutherfordweekly.com 828-248-1408 Rutherford Weekly - Page 11 Russell Moore & iiird tyme out Darren nicholson band 7:30 pm 2024 20 th jan. www.foundationshows.org the foundation performing arts center on the campus of isothermal community college spindale, nc AND THE FOUNDATION PERFORMING ARTS CENTER Come out and support Grassroots Radio! FAVORITE WARM-SPICED CHICKPEAS AND COUSCOUS WITH GRAPES AND ARUGULA To find more recipes, visit GrapesfromCalifornia.com. 2 tablespoons extra-virgin olive oil 1 small onion, chopped 1 1/2 teaspoons ground cumin 1/2 teaspoon kosher salt, plus additional, to taste, divided 1/8 teaspoon ground allspice 1 cup Israeli pearl couscous 3/4 teaspoon ground turmeric 1 1/2 cups water 1 can (15 ounces) no-salt-added chickpeas (garbanzo beans), drained 1 cup red Grapes from California, halved 2 tablespoons chopped fresh cilantro or parsley freshly ground black pepper, to taste 4 cups lightly packed baby arugula lemon wedges In large saucepan over medium heat, heat oil. Add onion, cumin, 1/2 teaspoon salt and allspice; cook, stirring, until onion is softened, about 3 minutes. Add couscous and stir 1 minute to toast lightly. Add turmeric and water; bring to boil. Reduce heat, cover and simmer until couscous is tender, about 15 minutes. Stir chickpeas, grapes and cilantro into couscous then season with salt and pepper, to taste. Transfer couscous-grape mixture to large bowl, add arugula and toss well. Serve warm or at room temperature with lemon wedges. GAME DAY TACO DIP Visit FreshExpress.com to discover more recipe ideas. 1 pound ground beef 1 package (1 oz.) taco seasoning 1/4 cup water 2 tablespoons minced cilantro 1 can (16 oz.) refried beans, zesty salsa flavor 1 jar (16 oz.) thick and chunky salsa, medium or hot 2 cups guacamole 1/2 cup sour cream 3 packages (5 oz. ea) Fresh Express Butter Supreme 1 1/2 cups shredded sharp cheddar cheese 1 cup tomatoes, chopped 1 can (2 1/4 oz.) sliced black olives, drained 1 package (14 oz.) tortilla chips In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well. In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth. Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole. Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips. MAC AND CHEESE WITH PECAN BREADCRUMBS For more recipe inspiration, visit EatPecans.com. 8 ounces cavatappi pasta 1 teaspoon salt, plus additional for salting pasta water, to taste 1 tablespoon butter 1 block (8 ounces) cheddar cheese 1/2 cup raw pecan pieces 15 ounces part-skim ricotta cheese 4 tablespoons sour cream 1/4 teaspoon ground pepper 1 large egg, lightly beaten Preheat oven to 375 F. Cook cavatappi in salted boiling water. Drain, reserv- ing 1/2 cup pasta cooking water. Return pasta to pot and stir in butter. Using box grater, shred cheddar cheese. Using food processor, combine 1/4 cup shredded cheddar cheese with pecans. Process to coarse bread- crumb consistency. Add remaining cheddar cheese, ricotta, sour cream, 1 teaspoon salt and pepper to warm pasta. Stir until thor- oughly combined. Add egg; stir. Add 2-4 tablespoons reserved pasta water to loosen mixture; stir until smooth. Pour into buttered 9-inch square or round casserole dish and top evenly with pecan topping. Bake 30 minutes. Substitutions: Use pre-shredded cheese in place of cheddar cheese block. Use pasta of choice in place of cavatappi.