What's for Dinner ~ Tuesday June 25th
Not sure, but I'm in the mood for brussels sprouts
And we also have fajita makings - which is always a fav
Choice will depend on Bill - Does he want a big meal before or after work today?
(Dinner at 1 AM isn't good for my poor sleep schedule - so I have been eating by myself on the days Bill isn't in the mood for a big meal pre-work.)
You?
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kale 
I love Brussels sprouts, if I had some, I would roast them 
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I like it with lettuce wraps and it's good leftover.
Enjoy your fajitas!
Never heard of it.
Cher
Usually with some kind of ground meat, onions, peppers, fish sauce, sugar, lime, cilantro and mint.
It can be served with noodles, rice or wrapped in lettuce leaves.
Basically peasant food, which is one of my favorite genres!
sounds good, indeed!
Cher
I think I'll make my zucchini crescents. I slice them, cut them in half, bread them w/panko, and then sautee' them in a little oil in a non-stick pan.
I made horseradish-sour cream dip to go with it.
This sounded great:
cous cous with spinach, mint and feta.
Cher
http://mostlyfoodstuffs.blogspot.com/2011/09/couscous-salad-with-spinach-feta-cherry.html
Couscous Salad with Spinach, Feta, Cherry Tomatoes and Herbs
makes a sizable picnic or potluck contribution, or serves ~6 as a light main dish
2 1/2 cups water or broth
2 cups whole wheat couscous
~1/4 cup olive oil, divided
1 bunch spinach, washed and chopped fairly small
3 scallions, thinly-sliced
1 large handful fresh dill, chopped
1 large handful fresh parsley, chopped
1 large handful fresh mint, chopped
1 small handful fresh mint, chopped
juice of 1 lemon
scant 1/4 cup crumbled feta
1/2 pint cherry tomatoes (I'm currently obsessed with sungolds), halved, or quartered if they're large
salt and pepper
Heat the water or broth (salt it if you're using water) to a boil in a pot. Add the couscous and a dollop of olive oil. Stir and bring it back to a boil, then turn off the flame and let sit, covered, for five minutes.
While the couscous is sitting, place the spinach in a large bowl. Sprinkle it with a bit of salt, then scrunch it in your hands to distribute the salt and cause the spinach to wilt slightly. Top with the scallions.
When the couscous is done, fluff it with a fork, and tip it on top of the spinach and the scallions, letting the heat of the couscous soften the greens. Let sit a few minutes while you chop the remaining fresh herbs.
After the couscous has sat for a few minutes, add the remaining herbs along with the remaining olive oil and the lemon juice. Toss, mixing the ingredients well (which will also cool off the couscous a bit). Add the feta, cherry tomatoes and a few grinds of pepper, and toss gently to combine. Taste and adjust seasonings and olive oil/lemon juice balance as needed. Serve warm or cold.
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I tweak it depending on what fresh herbs I have on hand. Tonight I omitted the dill. I have no idea why it has a large and small bunch of mint I just put it into taste anyway. It is easy and great as a side or sometimes just lunch.
Always looking for a good couscous recipe and I have lots of mint growing in my mint patch.
Cher
