Place a medium-size saucepot over high heat and add 1 1/2 cups of the vegetable stock. Bring to a boil then add the peas and the couscous. Place a lid on the pot and turn off the heat. Let sit for 5 minutes. (Israeli Couscous has different prep instructions. If you use this kind of coucous please follow the proper directions on the box!)
While the stock is coming up to a boil for the couscous, place a large skillet over high heat with 3 turns of the pan of EVOO, about 3-4 tablespoons. While the skillet is heating up, place the flour on a plate. Toss the chicken in the flour to coat, shaking off any excess. Add the chicken pieces to the hot skillet. Season the chicken liberally with salt, pepper and the lemon zest, and cook for 8-10 minutes, stirring every now and then to get them brown all over.
Once the chicken has browned, add the remaining cup chicken stock to the skillet. Once the stock is hot, add the butter and poppy seeds. Stir until the butter has melted and the sauce has thickened up a bit, about a minute. Turn off the heat and squeeze the juice of 1 lemon into the pan.
With a microplane or the smallest grade of a handheld box grater, grate in the garlic the last 2 minutes of cooking.
This bread was AMAZING!!! Besides the fact that it smells like absolute HEAVEN when it’s baking… DELICIOUS… oh man… dessert, breakfast, mid-day snack… whatever. YUM! My family loves it, and I brought it as a snack to my friends… and they enjoyed it too!!! YUMMY!!!
1/2 cup unsweetened organic applesauce
2 Tb butter at room temperature
1/2 cup sugar (or could use 1/2 cup honey)
2 cups all purpose flour
1/2 tsp sea salt
3/4 tsp. baking soda
2 ripe bananas mashed
1 tsp. vanilla
1/3 cup organic low-fat PLAIN yogurt
1 cup white chocolate chips
1 cup blueberries (DRY, fresh. Then toss in 1 Tb of flour.) I used frozen, thawed and dried a bit on a paper towel and tossed in 1 Tb of flour.
1. Preheat oven to 350°F. Spray a 9×5-inch loaf pan with cooking spray.
2. In a medium bowl, whisk together the flour, baking soda and salt.
3. In a separate large bowl, beat the sugar and butter and applesauce with an electric mixer at medium speed until well blended (about 1 minute). Add the eggs one at a time, beating well after each addition. Add the banana, yogurt, and vanilla; beat until blended. Stir in the flour mixture; just until moist. Don’t over-mix. Stir in the chocolate chunks and then gently stir in the blueberries. If you want, you can sprinkle a few additional chocolate chunks and blueberries on the top to make it look pretty.
4. Spoon the batter into the prepared pan. Bake for 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool 15 minutes in the pan on a wire rack. Remove from pan and cool completely on the wire rack.
*This recipe turns out perfect for me, so here are the details: We bake at sea level in a greased glass blue pyrex pan and we bake on the middle rack in a electric oven.
*If you use frozen blueberries, dry off and toss in flour. Do not wash and then toss in, you want to DRY as much as possible so you don’t add too much moisture.
*If you bake in a dark metal pan or if you are baking at a different altitude or using an gas oven, you may possibly get different results.
*Oven temperatures can vary quite a bit, so if you have an oven thermometer that is helpful to see if yours is recording the right temperature.
*If the top is browning too quickly, cover the top with foil in the middle of baking to prevent it from browning further.