The kids and I love to watch the show Chopped on Food Network. A couple weeks ago, one of the contestants made a broccoli and lemon couscous, and I loved the idea, so I decided to see if I could figure out how to make it — it sounded simple enough. We loved it!
Broccoli-Lemon Couscous
Broccoli and Lemon Couscous
3 stalks broccoli
1 lemon
2 cups water
1/2 teaspoon salt
1 cup couscous
1. Cut the florets from the broccoli, saving the stalk and stems for another purpose. Chop the broccoli into
[Continue reading Broccoli-Lemon Couscous Recipe]
This is almost the last of the recipes from Doodle’s birthday party.
The menu was:
Guacamole, salsa, and corn chips
Green chile pinwheels
Roast beef, horseradish, and basil pinwheels
Deviled Eggs
And, of course, birthday cake
We love my deviled eggs – I’ll post that one soon, too.
Making everything except the corn chips from scratch enabled me to give my daughter a lovely party with lots of food for a small outlay. And she’d prefer homemade to store-bought any day!
And now, on to the salsa. It’s really simple and quick, and wayyy less expensive than store-bought salsa. It also tastes a lot better than store-bought.
Salsa
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[Continue reading Super Tasty Salsa Recipe]
Way at the top of the list of our family favorites is Poached Sour Cream with Primordial Ooze. (An explanation of that name can be found on that page.)
Last week, when I served those wonderful Sage and Thyme Marinated Chicken Breasts, I decided on a cucumber salad on the side, along with Sour Cream and Chive Smashed Potatoes (recipe soon). Since it has mostly the same ingredients as Primordial Ooze, we decided that it shall henceforth be called Primordial Ooze Salad.
Primordial Ooze Salad
Primordial
[Continue reading Primordial Ooze Salad Recipe (i.e., Cucumber, Sour Cream, and Dill Salad)]
I will admit it – I love diner meals. When taking a road trip across the country, I would absolutely prefer to stop at roadside diners than reliable (but boring) chain restaurants. But let’s face it, most diner food isn’t exactly diet-friendly. There’s a reason why they call them “greasy spoons”.
Nine times out of ten, when I stop at a diner, if it’s on the menu, I’m going to order the Huevos Rancheros. I just can’t get enough of that combination of flavors. Last night, I suddenly started craving Huevos Rancheros. Usually when I make it at home, I use
[Continue reading Quick and Fresh Huevos Rancheros Recipe]
For the last few weeks, my grocery stores have had beautiful artichokes on display. Knowing that their best season (and their best price) is going to come to an end soon, I decided to pick a few up the other day.
Why did I wait so long? Well, I usually dip my artichoke leaves in melted butter — and I’m trying to lose weight. So I decided to create a low-fat and low-calorie dipping sauce, so I could enjoy one of my favorite veggies while it’s so plentiful and cheap. Using in-season produce and pantry items makes me (and my wallet)
[Continue reading Fat-free and Super Low Calorie Roasted Garlic Dip Recipe]
When I was shopping at our local Sunflower Market the other day, the cauliflower looked so lovely – and was on sale for cheapcheapcheap. So I bought a head to have with our tandoori chicken and naan that evening. I decided to make curried cauliflower, and it was delicious. Two of my kids declared it “the best cauliflower ever!”
Curried Cauliflower
Curried Cauliflower
1 tablespoon olive oil
1/2 onion, diced
1 teaspoon curry powder
1 teaspoon kosher salt (divided)
1/2 teaspoon turmeric
1/2 teaspoon cardamom
Pinch of cayenne
1 head of cauliflower, cored and cut into bite-size pieces
1 15-oz. can coconut
[Continue reading Curried Cauliflower Recipe]
Oh, how I love asparagus. It’s on sale everywhere right now, and it’s one of the fresh veggies that my kids will eat without complaint. As a matter of fact, my ten year-old squeals with delight when I mention that we’re having asparagus for dinner.
My favorite way to prepare asparagus is to roast it. It ends up with so much flavor; it’s crisp and tender all at the same time.
Roasted Asparagus
Roasted Asparagus
1 bunch of asparagus
Olive oil spray
1/2 teaspoon kosher salt or sea salt
1/4 teaspoon garlic powder
Preheat the oven to 425°.
Wash
[Continue reading Roasted Asparagus Recipe]
July 23rd, 2010 | 
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