Couscous

On Saturday while we were grocery shopping my kid asked if we could “try this stuff” which was a couscous salad mix, package type deal.  I said sure since I love that this kid loves to try new things.    He liked it, I wasn’t too pleased with the taste and then, I guess I was allergic to something in the mix (I’m very sensitive to preservatives) and that was the end of it for me.  After having to stop at yet another grocery store yesterday to pick up veggies Kiddo asked if we could get more of “that stuff we had last night” so I picked up a big container of plain couscous.  I know how to make it, but I have no recipes to make it so it’s good, lol.

So... I'm off to research recipes... as I find a few recipes to try this week I’m also open to suggestions of any and all recipes y’all would like to share with me :)

I’ll share the recipes I make as I go along this week and I’m going to try and make an adaptation of a couscous salad that a restaurant that’s long gone in this neighborhood used to make while I’m at it.

It can't be just me...

I know I have a few weird eating habits... doesn't everyone?

I'm sitting here at work eating my Chobani, and one of the ladies commented that I "eat my yogurt really weird" Uh.. okay.  Thanks for the input there lady.

I don't stir up my fruit on the bottom.  I save it for the end.  Is that really that odd?  It's something that I've done since I was little and my  kid has picked up that habit too.  Save the good stuff for the end.  I see absolutely nothing wrong with that.

I also like peanut butter and raspberry jam on my pancakes... that I know is a bit odd and the only other person I know who likes peanut butter on their pancakes is my cousin A's hubby.. she thinks it's crazy.  I see absolutely nothing wrong with it.

BTW, Apple cinnamon Chobani is Really, really good :)

Kale Chips

Sorry I've been MIA for a few days.. I'm down with a cold that's kicking my ass by leaving me with a horrid sore throat and the ability to barely taste anything.

To some of you this may be old news... pshaw, Kale Chips.

Well, I hadn't tried them before Saturday.  My kid isn't a huge kale fan so I don't usually buy it in big bunches and I cook enough for myself and spare him this one particular greenery and make salad for him instead.  But... yesterday when I went to the grocery store that I go to for veggies (yes, there is one particular grocery store that I go to for veggies, because they are the cheapest and the freshest) they had Kale for $.79/lb so I went and bought the biggest bunch I could find.

Now, most of the instructions for kale chips I saw were very simple and flat out.  OK. I mean, really... it's not rocket science.  But really, just oil and salt? Boring!   When I make sauteed kale I add minced fresh garlic, a bit of salt, red pepper flakes and a little of whatever else I fancy at the time.  So, in making my kale chips I did the same thing.


1 bunch kale, woody stems chopped off and torn into large bits.
1 Tbs olive oil
1/2 tsp salt
1/4 tsp red pepper flakes
1/2 tsp granulated garlic

Preheat oven to 300°
cookie sheet covered in aluminum foil or parchment

In a large bowl add kale and olive oil, with your hands mix it up very well making sure all the kale is evenly coated with the oil.  Add the salt, pepper flakes and garlic.

Arrange kale on cookie sheet in a single layer and bake 10-15 minutes until crispy.

My kid who doesn't like kale.. Loved these! Score one for mom.

Going into the oven

Coming out of the oven

Cheese Stuffed Mushrooms

OK, so technically these are an appetizer, but last night after all the food we ate on Sunday the kid and I were in the mood for a lighter dinner so we had these and a bowl of lentils each for dinner and it was perfect.

Cheese Stuffed Mushrooms

These are, in my opinion The best Stuffed mushrooms in the world!

Ingredients:
1 lb medium mushrooms
1/4 cup Finely chopped green onions
1 clove garlic, finely chopped
1 tsp dried sage

2 Tbs. parsley
1/2 tsp. dried basil leaves
1/4 tsp. pepper

1/4 cup butter
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese


Directions:
Preheat oven to 350°f

Remove stems from mushrooms and chop finely (I just toss it all in the mini-prep and call it a day). Cook and stir mushroom stems, green onions and garlic in butter over medium heat until tender, about 5 minutes. Remove from heat & stir in remaining ingredients.

Fill mushroom caps with stuffing mixture. Place mushrooms, stuffing side up, in greased baking dish.

Bake for 15 minutes, serve hot.

**Notes**
This makes a lot of filling and we had quite a bit leftover afterwards (which did not go to waste) But I think these would also be great with some crab mixed in or even as a meal if made with portobello mushrooms and a salad on the side.

Happy Easter!

Happy Easter everyone.

It's a Beautiful day here in NY, I hope the weather is nice where you are today too.

Hope you all have a wonderful day spent with friends and family.

Lots of love,
 Ash~