Happy, Healthy St. Pat's

Couscous Cereal
 3/4 cup water
 1/2 cup couscous
 1 T raisins
 1/2 T honey
 1/2 t cinnamon

 Bring water to boil.  Add the couscous, stir, cover, remove from heat, and let stand for 5 minutes.  Stir in the remaining ingredients.  Makes 2 servings
Turkey Quiche 1  9-inch unbaked pie crust
 1  8-oz. package light cream     cheese
 1/4 cup skim milk
 Eggs substitute that equals two eggs
 1 1/2 cups cubed cooked turkey
 1/4 cup chopped green onions
 1 T low salt granulated chicken bouillon 
 1/4 cup sliced almonds
 1/4 t basil
 1/2 t salt  
 1/4 t dry mustard

 Prepare one (9-inch) unbaked crust.  Soften and beat the package of cream cheese. Beat in milk and eggs. Mix in cubed turkey or chicken, almonds, chopped green onions, chicken bouillon, chopped basil, salt, dry mustard. Pour mixture in pie crust. 
 Bake 50 minutes at 350 degrees.

Seafood and Vegetable Kabobs
 16 cherry tomatoes, whole 
 4 zucchini, sliced 1/2-inch 
 2 onions, peeled and sliced 
 2 red bell peppers, seeded and cubed  
 1 lb medium size whole mushrooms
 2 pounds shrimp, unpeeled 
 2 large scallops

 Preheat grill to medium-high heat.  Alternate pieces of tomato, zucchini, onions, red bell peppers and mushrooms on barbecue skewers. Place on barbecue grill and cook until nearly done, about 10 minutes. Add shrimp and scallops to the skewers and cook until the scallops are opaque and the shrimp begins to curl and turn a bright pink.  

 Makes 8 servings


For a copy of Chef Nick's cookbook go to http://chefnickskitchen.com or John's Fine Foods, 88 North Ave, Owego; Front & Center; 188 Front St., Owego; or Down to Earth Whole Foods, 305 Grant Ave. Endicott. E-mail: nfc@stny.rr.com