Last night was a bit of a hodge podge that ended up coming together rather nicely. And it looked like this:
minted couscous, mashed sweet potatoes w/kale, cajun spiced tofu
The tofu recipe came from Yellow Rose Recipes. It was pretty good... Not as flavorful as I would have liked, but the texture was lovely. I think my new favorite way to make tofu is to broil it. It comes out all chewy and lovely, but in so much less time than baking! But you really need a flavortastic coating for it to chill in because the less time it cooks, the less time it has to soak up yumminess. I guess I could marinade things. But I didn't think of it last night.
it almost looks like breaded fish here...weird!
The minted couscous was based off a recipe from my new Linda McCartney cookbook. I changed it though, for ingredient availability and the fact that couscous does not need 2/3 cup of olive oil.. EVAR! I'll put in my revised recipe for this at the bottom of this post. It was pretty tasty. I had the leftovers for breakfast and lunch today... mostly because I'm lazy, but also because it was good.
there is just something about couscous... maybe it's the way it gets stuck in my throat when i eat it too fast, or maybe it's the delightfully flufftastic texture. tossup.
I had some kale in my fridge and a big bunch of sweet potatoes from the farmers market, so I whipped up another batch of Mashed Sweet Potatoes w/Kale. I know I posted a recipe for this once before, but I don't feel like looking for it, mostly because the recipe pretty much IS the title, except for the addition of some garlic, shallots, and a little margarine.
best way to trick myself to eat kale
Finally, I stumbled across a recipe for Cashew Butter Cookies on Cupcake Punk's blog last week. I had recently bought some cashew butter and loathed it in sammiches (it was just...wrong for some reason) and this seemed the perfect use for at least part of my jar. That crap is too expensive not to use!
these adorable cookies are a big hit with omnis too!
That's right, I took some to work today. They gobbled them up and were practically begging for more. Unfortunately, the recipe only makes about a dozen cookies, so I had only brought in enough for 1 each. I'm going to make these again soon, though, because they were ultra easy to make, taste fabulous (so much more...sophisticated than peanut butter...not to knock the ol' PB...but sometimes you want a grownup cookie, and this is it), and is a good way to use up the remainder of that cashew butter just hanging out in my cupboard. Go make some!
And now, for my recipe:
1 cup couscous
2.5 cups water
drizzle of olive oil
juice and zest of 1 lemon
1/2 cup diced sweet pepper (bell or otherwise, preferrably not green..go red, yellow, or orange)*
4 scallions, finely chopped
4-6 Tbsp chopped fresh mint
2-3 Tbsp chopped fresh parsley
salt and pepper to taste
Boil the water, then add the couscous. Remove from heat, cover, and let sit until water has absorbed (about 8-10 minutes). Add olive oil, zest and lemon juice; stir. Stir in peppers, mint, and parsley, then add salt and pepper to taste. I like mine salty.
* i used 2 sweet fresh banana peppers (red and orange), but 1 bell pepper would be about 1/2 cup
Simple! Delicious! You have no excuse not to make it!
My apologies to Linda McCartney for not wanting to be a fat fuck and add almost a cup of expensive ass olive oil to my side dish. what!
Oh, and finally, as promised, the ingredients on the pumpkin butter: Pumpkin. Brown Sugar. White Sugar. Lemon. Water. Spices. 'spices?' yes, 'spices'. So I guess you're on your own for that one!
Oh, wait again. Someone in my comments asked what cheese sauce I use on my nachos... I start with this recipe, then add lots of cumin and chili powder to make it mexistyle. It's even better if you blend in some diced tomatoes! Oh, and you'll have to cook that on the stove to thicken it up.
That is all for now. No dinner plans tonight, but I'm sure we'll think of something.