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:
First prepare all the kitchenware you’ll need for the dish. Prepare your bowl, measuring cups, saucepan, dish towel, and fork.
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.
In a saucepan, add in water and salt.
Bring the water to a boil.
Remove the saucepan from heat.
In a bowl, mix the boiling water and uncooked couscous. Mix well.
Cover your bowl with the dish towel and let it stand for 5 minutes.
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!
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.
¾ tablespoons freshly squeezed lime juice
1/8 teaspoon chili powder
Dash cayenne or some Jalepenos
Instructions:
Boil the edamame and the corn, just until tender
Drain very well and cool completely
In a large bowl combine the edamame, corn, quinoa, green onion, red pepper, and cilantro
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
Drizzle over the salad and toss to coat – add Feta
I love Arby’s Horsey Sauce on Bison Burgers but recently ran out of the Arby’s packets and we don’t have an Arbys anywhere near where we live. I found their secret recipe online at Todd Wilbur’s Top Secret Recipes.
1 can Salmon
½ cup Salsa
12 corn tortillas
¾ cup fat-free refried beans
¼ cup fat-free Cheddar cheese
2 cups cabbage or lettuce, shredded
¾ cup fresh tomato, diced
Salsa, to taste
Cilantro, to taste
Preheat oven to 350*
Mix salmon with salsa and hold aside.
Place tortillas on sheet pans.
Spread beans and cheese evenly onto the tortillas.
Place in oven until warm and cheese is melted (5-8min)
Remove from oven and divide salmon mixture evenly among the tortillas.
Top with cabbage or lettuce and diced tomatoes.
Fold tortillas over and serve with extra Salsa and chopped cilantro, if desired.
Makes 12 Tacos, or 6 servings. (Recipe sent in by Barbie)
Photo is by Natural Noshings of Chipotle-Rubbed Salmon Tacos. Click here for their great recipe.
1 can Salmon (wild caught not farm raised) 1 8 oz. cream cheese softened
1 Clove of Garlic, pressed
½ cup small curd cottage cheese ¼ cup minced onion 1 tsp fine herbs, crumbled
½ tsp. thyme, crumbled
1 cup chopped parsley
½ cup chopped walnuts
Add Crackers
Drain Salmon – remove skin if desired
Mash bones
Combine with cream cheese, garlic, onion,
Add cottage cheese, fine herbs, thyme
Mix until well blended
Stir in Salmon
Chill 3 hours
Roll in parsley & walnuts
Serve with crackers = 4 serving