Curried Cous Cous

I am constantly looking for interesting side dishes.  I know I can't be alone in my quest!  Sometimes it seems like everything I make is boring and no matter how hard I try to change and reinvent things, it is still the same flavor profiles and same old broccoli.  

Now that I think of it, I often feel the same way about my closet...

I accidentally said this out loud when peering into my closet the other day.  Frustrated and fed up with trying to put together yet another outfit for work I yelped, "Ugh!  I have no clothes!" as I fell to the floor in  my closet melodramatically.  Unfortunately, I was unaware of my husband standing 5 feet away watching my whole ordeal unravel.  Even more frustrated and annoyed than me, he was even more appalled by my display.  Ha!  Whoops!  

Look, I know I have a lot of clothes, more than most normal people.  I know that he had to move his clothes into our guest room closet so I could have both the large walk-in closets in our bedroom, but aren't I allowed one day of frustration?  Yes.  I think so!

Curried Couscous with Broccoli and Feta

Courtesy of Cooking Light

Ingredients

1 3/4 cups Water

1 cup uncooked Couscous

1 1/2 cups small broccoli florets

1/2 cup red onion, finely chopped

1/3 cup carrot, shredded

1/4 cup Raisins

1/4 cup dry-roasted cashews, chopped (I omitted this and added Pomegranate Seeds instead.  YUM!)

2 tablespoons white wine vinegar

1 1/2 tablespoons olive oil

1 tablespoon sugar

1 1/2 tablespoons curry powder

1 teaspoon bottled minced fresh ginger

3/4 teaspoon salt

1 (15 ounce) can chickpeas (drained and rinsed)  I would use half if making as a side dish, use the whole thing if making as a vegetarian main

3/4 cup crumbled feta cheese

Directions

Bring water to a boil in a medium saucepan; gradually stir in couscous.  Remove from heat; cover and let stand 5 minutes.  Fluff with fork.  

While couscous stand, steam broccoli florets, covered, for 3 minutes or until tender.

Combine couscous, broccoli, onion and next 10 ingredients (onion though chickpeas), tossing gently.  Sprinkle with cheese.  

This dish is SO flavorful and surprisingly amazing!  

You need to try it!  

And You Thought You Hated Tofu...

I have met very few people who are raving about tofu, but prepared the proper way can be very delicious! Tofu has many nutritional benefits as well because it is high in protein, low in calories and fat, high iron and a great source of calcium.

Poor Brian doesn't digest cheese or milk products very well, but he loves Alfredo sauce. To his body that is like the devil, so I developed this recipe to give him that rich creamy texture he likes with pasta, but with a fraction of the cheese, fat and calories. I have made this to bring to friends before and no one ever can believe it is tofu and not cream sauce.

Creamy Baked Penne Casserole
Ingredients
1/8 cup Olive Oil
1 yellow onion, finely chopped
4 garlic cloves, finely chopped
1 pinch dried oregano
28 oz can crushed tomatoes, preferably San Marzano
2 1/2 cups tomato sauce
1 package, about 14 oz) Firm Tofu, drained
10 oz package frozen spinach, defrosted and drained
2 cups chopped fresh broccoli
1 cup sliced mushrooms
1 large egg
1 pinch grated nutmeg
1 lb box penne, ziti, rigatoni (whatever you feel like)
2 cups freshly grated mozzarella cheese
1/2 cup grated Parmesan
salt and pepper to taste
1-2 pinches crushed red pepper depending on your taste

Directions
Preheat oven to 350 degrees.

In a large pot boil water and cook pasta till al dente, do not over boil!

While pasta water is heating, in a very large saute pan heat oil and add onion. Saute for 2-3 minutes, add garlic, and broccoli and saute till the onion is translucent.

Add crushed tomatoes, mushrooms, oregano and crushed red pepper. Reduce the heat and simmer for 15 minutes, stirring occasionally.

Meanwhile, using a blender or food processor combine the tofu, egg, nutmeg, salt, pepper and process till smooth.

In a large bowl fold the spinach into the tofu mixture. Once well combined, add the penne pasta and the tomato mixture. Fold in half the mozzarella and Parmesan.

Spray two 13 x 9 inch baking pans with cooking spray liberally. Transfer pasta mixture evenly between both pans. Pour the tomato sauce evenly over the two pans. Sprinkle the cheeses evenly between the two pans.

Bake until golden brown, about 35 minutes. Let cool before serving for about 10 minutes.


Tomato Mixture Sauteing


Boiling the Pasta


About to pulse my tofu sauce
(Just noticed my wine glass is in the back of this... can you tell it was a long day?)


How creamy and delicious does this look?? Tofu is gross...I do not think so!


Freeze one of the casseroles for a rainy day! Skip the baking and Freezes well! When you are ready to use it, defrost and then bake as directed. Or bring to a friend...everyone loves a home cooked meal that they don't have to prepare!


Finished dish! Look how beautiful!

I dare you to try this...you will be surprised how great it is!!

Renovated Falafel

Do you ever have a craving for something, but either are too far away to get it or don't want to waste the calories?

For some reason, I was craving a falafel, but after feeling like a blob all week there was no way I was going to eat something fried. Not to mention, I don't even know where to get a falafel around here. What to do, what to do?

I decided to create my own Mediterranean Israeli Feast the low calorie way. And no, I have never made this before, actually any kind of Falafel before,

but I am enthusiastic about the way it turned out!

Israeli Salad

Ingredients:

3 Japanese Cucumbers, diced

4 Roma Tomatoes, Seeded and diced

5 Green Onions, chopped

1 Red Bell Pepper, seeded and diced

1/3 cup garlic, chopped

1 cup parsley, chopped

1/4 cup Olive Oil

1/2 Tablespoon Red Wine Vinegar

2 Tablespoons Fresh Lemon Juice

1 Tablespoon Salt

1 Tablespoon Fresh Ground Black Pepper

Directions:

1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, and parsley in a bowl. Drizzle the olive oil and lemon juice over the the salad and toss. Season with salt and pepper and serve.

Some Persian Bread I toasted from my reserves (aka. The Freezer)

Renovated Falafel and Yogurt Dip

Ingredients:

Garbanzo Beans, 15 oz can well drained

1 Yellow Onion, finely chopped

1/4 cup Whole Wheat Flour

3 Tablespoons Fresh Parsley, chopped

1 Tablespoon chopped Garlic

1 Tablespoon Fresh Cilantro, chopped

1/2 Tablespoon Ground Cumin

3/4 teaspoon Salt

1/2 teaspoon Baking Powder

1/4 teaspoon Lemon Juice

1/8 teaspoon Paprika

Black Pepper, to taste

Non-Stick Spray

Directions:

Preheat Oven to 375 degrees.

Place all ingredients (except non-stick spray) into a food processor and pulse till still slightly chunky. Do not make it smooth.

Spray a cookie sheet with the non-stick spray. Use a spoon and your hands to make 18 small balls and place on cookie sheet. Each ball should be about the size of a golf ball. Spray the tops of the balls with the non-stick spray. Bake in the oven for 15 minutes.

Remove from oven and turn over. Reshape the balls gently if the bottoms have flattened. Bake for an additional 10-15 minutes till golden brown. Allow to cool 5 minutes.

Yogurt Dip

Ingredients:

Fat Free Greek Yogurt, 6 oz.

1 Persian Cucumber or 1/2 Regular Cucumber, peeled, deseeded and chopped

1 teaspoon dried dill

3/4 teaspoon crushed garlic

1/4 teaspoon salt

1/8 teaspoon black pepper

Directions:

Combine all ingredients in a food processor and pulse till blended and somewhat smooth. Place in refrigerator till ready to serve.

Nutrition:

1 serving (3 balls) and 3 Tablespoons Dip is 139 calories, 2 grams fat,

6 grams fiber, and 7.5 grams protein. Enjoy!

I served these with some Pita Bread, Hummus (just in case Brian needed more beans) and my Israeli Salad. Check these recipes out and let me know what you think!