Basic Couscous Recipe

You will need the following to make our Couscous Recipe:

  • 1 cup uncooked couscous
  • 1 1/4 cups water
  • 1/2 teaspoon of salt

You will need the following kitchenware to make this dish:

  • Measuring cups
  • Bowl
  • Fork
  • Dish towel
  • Saucepan

Here are the steps to follow to cook couscous:

  1. First prepare all the kitchenware you’ll need for the dish. Prepare your bowl, measuring cups, saucepan, dish towel, and fork.

  2. At the same time, gather all the ingredients you’ll need. Prepare your uncooked couscous, water, and salt. Alternatively, you can use chicken stock, beef stock, or pan juices instead of just plain water. Just use the same amount of liquid.

  3. In a saucepan, add in water and salt.

  4. Bring the water to a boil.

  5. Remove the saucepan from heat.

  6. In a bowl, mix the boiling water and uncooked couscous. Mix well.

  7. Cover your bowl with the dish towel and let it stand for 5 minutes.

  8. Remove the dish towel and using a fork, fluff the couscous. You’re ready to serve!

Alternatively, you can boil your beef stock, chicken stock, or whatever juice or sauce you’re using and stir in the couscous in the pan. Let it boil before you turn off the heat. Cover the pan and let stand for 5 minutes and it’s done!


Ziplock Bags for Fly Control

This was sent to me from my Husbands Grandmother by Email.  I’m not sure who had this idea but it’s a good one.

How to Keep Flies away:

Fill a Ziplock Bag with water then add 5-6 pennies and seal it up.

Hang it where the Flies are a problem. Some say this works with Wasps too.  (I hung mine up by punching a hole above the seal and using a shoe lace through the hole).

The bugs mistake the bag for other insect nests and are threatened.  Or it could be that they see their reflection and think it’s another bug.  Either way I’m told that it works!


How To Freeze Zucchini

This tip is from ‘The Kitchn‘.

Zucchini Image from The Kitchn
Zucchini Image from The Kitchn

Though you can technically freeze zucchini as is, we recommend taking the time to blanch it first. Blanching inactivates the enzymes that cause the vegetable to become mushy and discolor over time, even in the freezer.

Put a large pot of water over high heat and set another bowl with ice water near the stove. Have a slotted spoon handy to scoop the zucchini out of the pot.

While you’re waiting for the water to boil, chop your zucchini into rounds, wedges, or any other shape you normally cook with. Remember that you’re going to be dumping the frozen zucchini directly into the soup or Chilli you’ll making, so aim for uniform bite-sized pieces.

When the water comes to a boil, add your cut vegetables to the pot and begin timing. You’re going for crunchy al dente. For small wedges like those shown here, test them after a minute. For larger rounds, it will take more like 1-2 minutes.

Note: Unlike blanching vegetables that you’ll eat right away, this blanching water should be unsalted. In this case, salt absorbed into the vegetables would cause the cell walls to keep breaking down over time, which would result in the kind of mushy veggies we’re trying to avoid.

Scoop the vegetables out of the water and transfer them immediately to the water bath to stop the cooking and then drain. For large amounts of zucchini, do this in several batches. If we have the time and energy, we like to spread the zucchini out in a single layer on a parchment-lined sheet tray to freeze them before getting packed into bags. This prevents the pieces from freezing to each other and makes for more even cooking on the other end.

Otherwise, you can transfer the drained zucchini right into bags and tuck them into your freezer. Keep them toward the back of your freezer where the temperature is more constant.


Quiona Salad

quinoa-salad-imgHalf-Recipe Quiona Edamone Salad

Click Here for Full Recipe for Quinoa Salad (serves a family)


  • 8 oz. frozen, shelled, edamame
  • ¾ cup frozen corn
  • 1 cup cooked, cooled quinoa
  • ½ small green or red onion, chopped
  • ½ red sweet bell pepper, diced
  • ½ tablespoons minced fresh cilantro
  • ½ teaspoon fresh thyme
  • ½ chopped or smashed garlic clove
  • ½ tablespoons olive oil
  • ½ tablespoons – Canola Oil
  • ¾ tablespoons freshly squeezed lemon juice
  • ¼ teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Feta Cheese


¾ tablespoons freshly squeezed lime juice
1/8 teaspoon chili powder

Dash cayenne or some Jalepenos


  1. Boil the edamame and the corn, just until tender
  2. Drain very well and cool completely
  3. In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
  4. In a small bowl whisk together the olive & canola oil, lemon juice, lime juice, salt, chili powder, black pepper, thyme and cayenne until well combined
  5. Drizzle over the salad and toss to coat – add Feta
  6. Cover and chill for at least two hours
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