Moroccan Chicken, Couscous, Green Beans, and Strawberry Shortcake

Tonight, we were planning to have some friends over for dinner.  But, since we didn't want to share Jacob's cold with our friends' kid, we had to cancel.  Even though they couldn't join us, we still had a good supper.  I made our old favorites Moroccan chicken and roasted green beans.

I also made apricot and pistachio couscous.  This couscous is very flavorful and is even better with a bit of the chicken pan drippings spooned over the top.  I usually omit the olives called for in the recipe because Art has always hated them.  However, he recently discovered that he no longer hates them, so I will have to add the olives next time I make this.

For dessert, I made strawberry shortcakes from Treebeard's cookbook.  Instead of making the filling called for in the recipe, I just sliced some strawberries and tossed them with 1 Tab of sugar.  Because of this-I think- the shortcake was a little dry.  I think that could have been improved by the juicy filling.  I'll know next time...  Otherwise, the dessert was great.  The whipped cream has a small amount of sour cream whipped in that goes really well with the strawberries.

Ingredients   


SHORTCAKE:
2 cups all purpose flour
1 Tab baking powder
1/2 tsp salt
3 Tab packed brown sugar
1/2 cup butter
4 tsp sugar, divided
3/4 cup milk

Preheat oven to 450 degrees.
With knife blade attachment on food processor, process flour, baking powder, salt, brown sugar, butter and 2 tsp sugar until mixture resembles a coarse meal.  Pour mixture into medium bowl.  Add milk and mix just until it forms a smooth dough.
Scoop dough onto greased cookie sheet in 6 equal mounds.  Dust top of shortcakes with 2 tsp sugar.
Bake for 15-20 minutes or until golden brown.  Cool on wire rack.

FILLING:
1 quart strawberries, sliced
1/3 cup sugar
1/2 tsp vanilla

In a medium bowl, mash one half of berries.  Mix with sugar and vanilla.  Refrigerate 1 hour.

WHIPPED CREAM:
1 cup heavy cream
1/4 cup powdered sugar
1/2 cup granulated sugar
1/4 tsp vanilla
1/4 cup sour cream

Beat the cream with the sugars and vanilla just until it holds soft peaks.  Add sour cream and beat mixture until stiff peaks form.

To Assemble:  Cut tops off shortcakes and set aside.  Spoon filling onto bottom of each shortcake.  Cover with whipped cream and sliced strawberries.  Replace tops.