Wednesday, April 28, 2010

Mayan Couscous

If you've never had couscous, I highly recommend trying it. 
It's even easier to make than rice. 
Seriously, you can't mess it up.

The blackbeans, corn, cilantro,'s just all very yummy together. You can find the recipe here.

 We had this last night with tofu tacos and it was fabulous!
Even with the jalapeno, this really is not a hot dish. 
I think this is what made it such a nice
compliment to our spicier tacos.

1 cup couscous
1/2 teaspoon ground cumin
1 teaspoon salt, or to taste
1 1/4 cups boiling water
1 clove unpeeled garlic

1 (15 ounce) can black beans, rinsed and drained
1 cup canned whole kernel corn, drained
1/2 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, minced
3 tablespoons olive oil
3 tablespoons fresh lime juice, or to taste
1.Combine the couscous, cumin, and salt in a large bowl.
Stir in the boiling water and seal with plastic wrap.
Set aside for 10 minutes.

2.While waiting for the couscous, cook the unpeeled
garlic clove in a small skillet over medium-high heat until toasted and
the skin has turned golden-brown. Peel the garlic and mince.
Stir the garlic into the couscous along with the black beans,
corn, onion, cilantro, jalapeno pepper, olive oil, and lime juice.
Serve warm or allow to cool.
The recipe makes alot but that's okay
because the leftovers will be my lunch today!  ;)

Saturday, April 24, 2010

Asparagus with Pecans and Parmesan

I love a simple sautéed asparagus with nothing more than a little butter, olive oil, and garlic.  But for a fancier presentation, this is the way to go:

1 bunch asparagus spears, ends trimmed
2 tablespoons butter
1/2 (8 ounce) package sliced mushrooms
1/2 small onion, minced
1/2 cup coarsely chopped pecans
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup freshly grated Parmesan cheese
1. Steam the asparagus by placing in a skillet with about 1/2" water and covering until desired tenderness.  Drain and remove to a serving dish; keep warm.

2.  Meanwhile, melt half the butter in a large skillet over medium-high heat. Once melted (it's ok if it begins to brown), stir in the sliced mushrooms, and cook until they brown, soften, and begin to release their liquid; pour into a serving dish, and set aside. 

3.  Melt the remaining butter in the skillet, and stir in the onions. Cook until the onions soften and turn translucent, about 3 minutes. 

4.  Season with garlic powder, basil, salt and pepper. Stir in the chopped pecans, and cook for another 1-2 minutes.

5.  Sprinkle the onion mixture with half of the Parmesan cheese, and stir in the reserved mushrooms. Pour over the asparagus in a serving dish and sprinkle with remaining cheese.


Monday, April 19, 2010

Alot of Calories but No Regrets

Hubby and I just returned from a long weekend on Martha's Vineyard.  If you've been, especially during the off-season (as it is now), you know there is not much to do except stroll or bike around, shop in the few stores that are open, and eat.  And eat and eat and eat.  Shopping was more something to do between meals, and every meal was an event.

The day would start with a big breakfast served in the dining room at our bed and breakfast.  We would then head out for sighseeing but it wouldn't be long before one of us would say, "Where do you think we should have lunch today?"  So we would find our way into some fantastic restaurant around noon and have an enormous and delicious meal.  Dinner was the same.  There was also wine and cheese in the afternoons at the inn and we never passed up dessert at dinner.

In other words.....  We did not go hungry.

I didn't mean to take this picture but, as you can see, our plates are pretty empty.
In fact, I think I'm still a little full.  But I'm inspired.

There are several dishes we enjoyed during the trip that I intend to try to recreate at home
and will post recipes and photos here.

Tuesday, April 13, 2010

Broccoli Rabe

Do you know this vegetable? 

It's really very pretty and can be found in the section of the produce department near all the other less commonly used veggies that I don't know how to cook yet.  This is something I'm working to correct though.  I told hubby that I'm just going to start picking up odd fruits and vegetables now and then.  We both enjoy trying new foods so it should be a fun experiment.

Back to the broccoli rabe (I think it's pronounced 'rob'). 
It's also known as rapini and I prefer this name.  It just sounds fancier. 

The taste is bitter but boiling it before sauteeing is supposed to cut the bitterness.  That's what I did for about 5 min. or so and I think it turned out well.  After that, you just saute it like spinach.  I heated about 2TBSP olive oil in a skillet, added 2 cloves of minced garlic, the veggies (about a pound), a little red pepper flakes, and cooked about 15 min., then topped with shredded parmesan. 

It's always a good sign when hubby is standing in the kitchen after dinner and eating what's left in the pan. ;)
I think it looks kind of like a bouquet of flowers.


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