Garden Couscous Salad

This was me and Paul's favorite meal this summer. I think I made it five times, and besides the two times I made it for a large family gathering as a side dish, we ate it alone. It was enough food for 2.5 meals. That is, we ate it for dinner two nights in a row and then I ate what was left for lunch the day after that.

Have you ever had couscous before? If not, I highly recommend that you give it a try! We had it because I was having intense and abnormal cravings. Seriously, have you ever had a craving for something you've never had before?! It was insane. I am blessed with the ability to control my dreams AND remember them. It's wonderful, most of the time. I will lay in bed right before falling asleep and think: "What should I dream about tonight?" and then I will dream about it in amazing detail. So I was getting pretty frustrated because my dreams kept getting interrupted by my odd cravings for couscous, which I had never eaten before. Example: I am a princess, staring up at the large tower in front of me. If I can get inside, I can save the prince and be the hero. The problem is that I have to use my bow and arrows and do some cool martial arts moves against a large group of goblins. Suddenly, the prince shouts down from the tower: "It's pointless saving me, my love! Just sit down somewhere and eat a large helping of delicious couscous. It's the only way to have a happy life..." At this point, I would wake up from my sleep/dream and would be really hungry for couscous. I would yank the sheets from Paul as grumpily as I could, and toss and turn for the rest of the night with the prince's words about eating couscous going through my head. It was getting pretty annoying and after having three nights of dreams interrupted by cravings for couscous, I gave in and searched for a good recipe.

Enough of my ramblings. I found this recipe at foodiewithfamily, a site that I have used before. I changed some things from her recipe, though, so I need to write it down here in this blog so that I don't have to keep having little post-it notes stuck to my kitchen walls that remind me of the changes.

What I love about this recipe: Well, besides the fact that couscous no longer ruins my dreams, it is such a beautiful dinner: the colors and textures really work well with each other. Also, this dinner really symbolizes summer: it's full of veggies and it's light and healthy. Finally, it is SO delicious! The salty taste of feta combines with the tart taste of red wine vinegar which combines with the crunchy taste of carrots, zucchini, and broccoli, which combines with the soft texture of couscous. Oh, what a treat!

Garden Couscous Salad

Ingredients:
*10 ounce box of Near East plain couscous (see picture below)
*4 cups of water
*olive oil (3tbsp plus approx. 2 tsp.)
*2 teaspoons of kosher salt
*1 teaspoon of pepper
*2-3 tbsp. red wine vinegar
*2 cloves garlic, minced
*1/2 sweet onion, minced very fine
*1 broccoli crown, cut into many tiny florets
*1/4-1/2 cup of kalamata olives, diced
*4 ounces feta cheese, crumbled
*1 medium zucchini, diced
*2 medium carrots or approx. 8 baby carrots, diced very small
*1 tsp. spicy mustard
*1 tsp. cayenne pepper
*small handful of parsley, roughly chopped

Directions:
1) Heat the approx. 2 tsp. olive oil in a large pot that has a lid. When the oil is hot, add the couscous and stir well to coat. Stir the couscous in the oil for 1-2 minutes or until the couscous is JUST starting to become golden (only a few kernels will be golden). Slowly and carefully add the water and 1 tsp. of kosher salt. Put the lid on and simmer, stirring occasionally for 8 minutes, or until the couscous is cooked through but not mushy. Take off the lid and let it cool.
2) While the couscous cools, chop the veggies and set them aside. Then, grab a large bowl. Transfer the couscous to the large bowl and add 3 tbsp. olive oil, the red wine vinegar, garlic, onion, 1-2 tsp. salt, and pepper. Toss until the couscous transforms magically from yellow, mushy porridge-type stuff to white, individual pebbles of deliciousness. At this point, taste and add more red wine vinegar/olive oil/salt/pepper to your taste preferences. I always end up adding a bit more red wine vinegar...
3) Add the remaining ingredients to the bowl and mix thoroughly. Make sure there is a good balance of ingredients: for example, is there enough carrots/orange? If not, add a few more. Etc.
4) Cover and refrigerate for at least one hour (you can also eat immediately). Enjoy!

Comments:
*I always add more cayenne pepper and red wine vinegar (as already mentioned) than the recipe calls for. That's just a personal preference, but I thought I would let you know that it works well with this extra boost of spice and zest.

*I don't care for olives, so I add less than 1/4 cup and it still tastes fine. So if you also don't care for olives, you could probably do without them...Also I have become addicted to parsley this summer, so I added LOTS of parsley and it was So good. I think this is a long-winded way of saying that you can add/subtract things from this recipe and it will still taste wonderful. :)

*I really hope you get addicted to this healthy meal like we did!

Mango Salsa

Okay, I need to be perfectly clear here. Before I made this mango salsa, I HATED the concept of a fruity salsa. Just the thought of fruit being mixed with peppers made my stomach cringe and my eyes roll in disgust. I tried a mango salsa once. I took one TINY bite and dramatically spit it out on the ground. Of course, that was back in the day when I was dramatic...which is, um, not a problem anymore. :)

Anyway, I made this mango salsa to please my husband. He always went on about how much he loved it and how he wished I wasn't so weird about it. I figured that since I was making an Avocado Salsa because I love feta and avocado, I should also make a salsa that my hubby would enjoy. So I forced myself to make this recipe. The whole time that I was preparing it, I kept thinking about how crazy people are to enjoy such random foods mixed together. And then I tried it.

Words cannot describe the tastiness of this salsa. I can't explain it because I still can't believe that I liked it. I liked it so much that I ate 1/4 of the container of it before letting my husband know that it existed. Oops. :) If you read the ingredients and think it sounds weird/gross/etc., I highly recommend that you try it anyway. I hope you love it as much as me. I will certainly be making this again. I got this recipe from foodiewithfamily, a blog on cooking that I check often for ideas. She has nice pictures of how to prepare the mangos, check it out here. Otherwise, here are the ingredients and directions if you are already a pro when it comes to mangos.

Ingredients:
*2-3 mangos
*1/4-1/2 red onion, diced small
*2-3 fresh jalapeno peppers, seeded and diced small
*2-3 cloves of garlic, minced
*1 large handful of cilantro OR parsley OR half of each, washed and chopped
*the juice of one lime OR one orange OR 1/4 cup of lime/orange juice OR some combination
*1 tsp. kosher salt
*ground pepper to taste
*tortilla chips

Directions:
1) Prepare the mangos so that you end up with as much mango flesh as possible, diced and put in a large bowl. You can look up directions easily on google or check out the link above.
2) Add the red onion, jalapenos, and garlic. Use gloves when handling the jalapenos if your skin is sensitive.
3) Add the cilantro/parsley, juice of a lime/orange, and salt and pepper. Mix together, taste and add spices/juices as desired. Enjoy!

Comments:
1) The only problem we had with the original recipe was that she added an entire red onion to the salsa. I added only half of an onion, thought it looked like too much, and stopped there. Paul still said that the salsa would have been better with LESS onion. I think you should eyeball your bowl and decide for yourself how much onion you want in your salsa. Next time, I will add more mango and use a little less than half of an onion.
2) I used a combination of parsley and cilantro for this salsa. It was very good! However, decide for yourself if you like one over the other. Parsley is more mild tasting than cilantro.
3) I used the juice of one super tiny lime and also added a splash of orange juice. The end result was a beautiful blend of orange and lime (aka sweet and tart) to this amazing salsa...yum
4) If you are hesitant about using jalapenos because you like milder foods, I assure you that this actually isn't that spicy of a salsa! It's weird. When I used two whole jalapenos for this recipe, I kept thinking about how my mouth was going to be on fire when I tried it. However, the orange juice and mangos do something magical to the recipe so that the jalapenos are a perfect addition and not as spicy as usual.  
5) I warn you now: this salsa is very addicting. Don't expect it to last more than one night! :)

Avocado Feta Salsa

Ahh, summer. The time when all I feel like eating is light meals full of veggies and fruits. :)  One day, I was craving homemade salsa for dinner. All I wanted was a few options of sauces to dip some tortilla chips in. I looked up a few recipes and decided to share them here so that I remember them for future cravings.

This particular salsa was delicious! So good in fact, that my husband has been hinting that I should make it again....soon. :) This is not a problem to me! This recipe was easy to make and I loved it almost as much as him.

What I love: While I do wish this salsa looked prettier, the tasty blend of tomatoes, avocados, red wine vinegar, and feta cheese was an amazing combination that I have never had before! This unique blending of foods made it very addicting.

Ingredients:
*2-3 roma tomatoes, chopped and seeded
*2-3 avocados, peeled, pitted, and chopped
*1/4-1/2 red onion, diced
*1-3 cloves of garlic, minced
*1 handful of cilantro OR parsley OR some of both, chopped
*1 tbsp. olive oil
*1 tbsp. red wine vinegar
*4-6 ounces of feta cheese, crumbled
*tortilla chips

Directions:
1) In a bowl, gently stir the tomatoes, avocados, onion, and garlic. Add the cilantro/parsley and gently stir. Add the olive oil and vinegar and gently stir. Add the feta cheese and gently stir. Taste and add spices to preference. Chill in the refrigerator for 2-6 hours. Enjoy with tortilla chips!

Comments:
*I did a combo of both parsley and cilantro due to the hubby's aversion to cilantro. It was delicious. I leave it up to you to decide which you prefer or how you combine them. I bet it will taste good no matter what. :)
*After adding the liquids, I eyeballed the food and decided to add a bit more vinegar. Decide your preference for yourself. Again, I bet it will taste good no matter what.
*And of course, I added TONS of feta because I have a cheese-addiction problem. :) Again, I bet it will taste good no matter how much feta you use.

Portobello Bruschetta

Oh yeah! Another bruschetta recipe. :) They make me so happy. This one is pretty unique and has quite the bite to it. I liked it a lot and it is important to use portobello mushrooms if at all possible. They have a meaty-type taste that works well with these ingredients.

Once again, I found this recipe at allrecipes.com, but I changed some things and made it my own. It's a great website if you know what you are looking for...

I have been interested in arugula lately. It's a bitter leaf, but with the right ingredients, it tastes great! It works well with a salty cheese (like goat cheese or feta cheese) and tomatoes.

Ingredients:
*2 roma tomatoes, seeded and chopped (or 3 if you love tomatoes like I do)
*1/2 cup of feta cheese
*1.5 - 2 cups of arugula, chopped (I used baby arugula)
*2 -4 cloves of garlic, minced (depends on how much garlic you like)
*5-8 baby portobello mushrooms, diced (or approx. 2 large portobello mushroom caps, diced)
*approx. 2 tbsp. olive oil
*parmesan cheese
*spices of your choice
*slices of cheese (optional) (either provolone, fontina, swiss, or whatever you like!)
*bread loaf of your choice

Directions:
1) Preheat oven to 425 degrees. Arrange slices of bread on to a cookie sheet. Drizzle the slices with olive oil and sprinkle them with parmesan cheese. Place in oven until slightly toasted. (approx. 2-3 minutes)
2) Meanwhile, in a large bowl, combine tomatoes, feta, arugula, garlic, mushrooms, spices, and a tiny amount of olive oil (just to keep ingreds. moist and together).
3) Put the tomato mixture on the slightly toasted bread slices. Place in oven for another 2-3 minutes, or until the mixture is starting to warm up.
4) If interested, take the slices out of the oven and cover with cheese slices. Place back into the oven until the cheese is melted. Enjoy!

Comments:
*This is another excellent appetizer idea or a meal of it's own. It depends on what you like to eat. Paul and I ate this for dinner and it lasted for two meals.

*The ratio of the ingredients is a loose interpretation. I apologize, but it really depends on your taste buds. I simply added the items into the bowl and made sure that there was a perfect ratio of all of the ingredients. Because I love equality in my meals. But perhaps you like more mushrooms and less arugula, etc. It's up to you.

*The original recipe called for fontina cheese slices on top. I couldn't find that and instead used provolone. It was great with the provolone at least! However, as I was eating it, I thought that it could have tasted just as good (and with less calories) without the cheese slices on top. Since I have a probably-unhealthy-obsession-with-cheese-thing going on, I used the cheese slices. But if you don't care for that much cheese, it most likely tastes great without it! Here's a picture of this fabulous meal without the extra cheese:

Bruschetta with Hummus

I am such a picky eater in the summer. I prefer veggies, pesto, basil, and bruschetta. In fact, I love bruschetta so much that I find tons of alternative recipes so that I can eat some type of bruschetta multiple times a week and never get sick of it.

This bruschetta recipe has quickly become my favorite. It combines hummus, which I love to bits IF it is homemade (grocery store hummus is too tangy), feta (we all know by now how much I love cheese), and tomatoes (YUM) in a wonderful combination. Once again, I found it at allrecipes.com

Paul and I eat this as an actual dinner-meal, but it also makes a great appetizer. Choose any type of bread that you like for this bruschetta. I picked up a loaf of spinach-feta bread from a local farmer's market and it really hit the spot. However, I doubt that I will find a loaf of bread like that again, so next time, I will use french bread or perhaps asiago bread....so many delightful choices ahead of me! :)

Ingredients:
*1 can (14 oz) of garbanzo beans, drained
*lemon juice (approx. 2-3 tbsp.)
*minced garlic (approx. 1 tsp.)
*cumin (add until satisfied)
*olive oil (approx. 2 tsp.)
*spreadable butter
*parmesan cheese
*paprika
*3 roma tomatoes, seeded and diced
*1/2 cup (approx.) of feta cheese
*oregano, garlic powder/salt, spices of your choice
*shredded mozzarella cheese (optional)
*bread loaf of your choice (ciabatta, french/italian, etc.)

Directions:
1) For the hummus, place the drained garbanzo beans, lemon juice, cumin, garlic, and olive oil into a food processor. Process until well blended. Taste and add ingredients until it tastes just as you like it. (For example, I do not like my hummus to be too lemony, but you might. Perfect the hummus until you are satisfied!)
2) Slice the bread of your choice and spread with butter and parmesan cheese (to your liking). Either place under your broiler or into a preheated (approx. 350 degrees) oven until the bread is golden aka toasted. (approx. 3 minutes)
3) Spread the hummus over the toasted bread slices. Sprinkle with paprika. Top this with the tomatoes, feta cheese, spices, and a very light sprinkling of moz. cheese (optional). Place back into the oven and heat for approx. 3 more minutes or until cheese is melting and tomatoes are warm. Enjoy!

Comments:
*Often, hummus recipes add tahini sauce. I don't like that taste, so I do not add it. However, if you enjoy that taste, simply look up a hummus recipe that uses it. They are EVERYWHERE on the internet. I was excited to find this recipe for a milder tasting hummus. Everyone has different tastes.

*I add a tiny bit of moz. cheese because I really love the taste of melted cheese. It isn't necessary for this recipe, however, if you are trying to cut calories. The feta is the important cheese for this recipe.

Pesto Chicken Florentine

Yay for another pesto recipe! This was a delicious way to combine a typical alfredo-sauce pasta dish with pesto. I've decided pesto can go into almost any meal. :)

This recipe is very good. It combines mainly spinach, pesto, and alfredo pasta to make a fabulous meal. I added tomatoes, onion, and mushrooms because I love my veggies.





Ingredients:
*Olive oil
*2-3 cloves of garlic, crushed/diced
*3-4 boneless/skinless chicken breasts
*2-3 cups of spinach leaves
*1 jar of alfredo sauce
*3 tbsp. pesto (see my recipe if interested)
*1 (16oz) pkg of penne pasta
*parmesan cheese
*1/2 sweet onion, diced (optional)
*2 roma tomatoes, seeded and diced (optional)
*4-6 mushrooms, sliced (optional)

Directions:
1) Begin cooking pasta according to box instructions.
2) As the pasta is cooking, saute chicken in olive oil until almost done (almost no pink). Take out of the pan and cut into cubes. Add back to pan along with garlic, onion (optional), and mushrooms (optional). Cook until onion is tender and chicken is finished. Add spinach and saute for another minute.
3) Meanwhile, in a small bowl, combine the alfredo sauce and the pesto sauce. Add as much pesto as desired. (I made my sauce quite green)
4) Drain pasta, put back into its' large pot. Add the chicken/spinach mixture and the alfredo/pesto sauce. Top with tomatoes (optional). Mix. Place on plates and add parmesan as desired. Enjoy!

Comments:
*This recipe is open to creativity. The main part is having a chicken-alfredo pasta with spinach and pesto for some nutrients. Be creative!

*Make sure to add enough garlic. I always use less garlic in my meals b/c if there is too much, I won't eat it. I should have actual amount for this one...mine needed more garlic.

*My onion ended up still being crunchy, but my husband informed me that he LOVED the crunchy onions in this otherwise "soft" meal. So I will continue to add onion for that texture. This is just a head's up about that in case you are not as thrilled about crunchy onions in your pasta as we are!

Goat Cheese Arugula Pizza

I just HAD to add another pizza recipe because this recipe was so good and it used pesto as the sauce, which is such a delicious change of pace from a typical marinara pizza sauce.

I found this recipe at allrecipes.com, but I added some things to it that I think made it better. One thing: arugula is a bitter leaf, and at the last minute, I chickened out and used half arugula and half spinach. This tasted wonderfully, but the bitterness of arugula leaves actually blends perfectly with goat cheese, so if you are okay with it, I highly recommend using arugula. That's what I will be doing in the future.

What I love: The fresh veggies, pesto, and goat cheese made the most heavenly combination. YUM!

Ingredients:
*Pizza crust (your choice: I use Jiffy)
*6-8 tbsp. pesto (see my recipe if interested)
*3 roma tomatoes, seeded and diced
*5-7 oz. goat cheese, big globs of it
*1 cup of arugula leaves, chopped (or spinach, or mixture, etc.)
*4-6 mushrooms, diced
*1-2 cloves garlic, crushed or diced
*1/4 - 1/2 cup of mozzarella shredded cheese, optional
*parmesan, optional

Directions:
1) Make Pizza crust according to directions.
2) Add pesto sauce and cover bottom of pizza crust.
3) Add the toppings: tomatoes, goat cheese, mushrooms, garlic, moz. cheese (optional) and parmesan (optional)
4) Bake pizza according to directions on the box, but take it out 1-2 minutes before it is done. Add the arugula. Bake until complete.
5) Enjoy!

Comments:
*The bigger the globs of goat cheese, the better tasting the pizza! I actually tried to slice the goat cheese, which is difficult due to its' soft texture, but the resulting globs were big and I put those on the pizza. The goat cheese globs mix so well with the arugula and pesto tastes....

*I added a tiny amount of moz. cheese to make my pizza have that melted-cheese look. If you don't care about appearances, then you probably don't need the moz. cheese added.

*Add the arugula later in the pizza process to avoid a burned-arugula taste.

*Here's another picture of heavenly pizza!