There are just so many great salad dressing recipes out there, and so many lovely greens to dress with these marvelous dressings, that I am almost hesitant to provide you with yet another way to serve up a damn delicious dinner salad. But I’m going to do it anyway! Because I made this dressing the other evening and it was really, really good. Then I used it on another salad a couple of days later and it was even better. So, I had to share it with you. Just chop up some greens, slather on a bit of this dressing, and prepare to love the heck out of your salad. Enough said!
As always, peace and love to all.
6 T. extra virgin olive oil
¼ c. mayonnaise
2 T. sour cream
2 T. white wine vinegar
½ tsp. granulated garlic
½ tsp. dried oregano
½ tsp. celery salt
¼ tsp. granulated onion
freshly ground black pepper
pinch granulated sugar
pinch dried thyme
1 T. chopped fresh parsley
2 T. finely grated Parmigiana Reggiano cheese
2 T. finely grated pecorino Romano cheese
Whisk or shake all the ingredients together. Taste and add kosher salt if desired. Store in refrigerator.
And I know, another soup recipe from Patti. But in my defense, soup is usually pretty easy to prepare and almost always has some redeeming qualities because of all the veggie action happening. And bottom line, who doesn’t love a big old bowl of soup on a rainy day. Even if it’s a rainy day in Spring. Which incidentally, we have been having more than our fair share of here in Western Washington recently. But I’m not complaining. (Wouldn’t help anyway!) Because gloomy wet weather gives me all the more reason to build soup. And as you well know, I love soup. In fact, the older I get, the more I like soup. What’s with that I wonder? Anyway, it is what it is, and this recipe is the result.
Based on a recipe I found on the cookingclassy.com site, with a few changes by yours truly, this version of classic chicken noodle soup is a winner. Especially if you happen to be a lemon addict like Mr. C. and me. Because what the lemon adds to a pretty ordinary chicken soup is just plain amazing. And of course, in the case of this soup, the addition of Parmesan rinds doesn’t hurt the flavor of the soup either. Plus, the Parmesan rinds help thicken the soup a bit. So, never throw those rinds away. Keep them for times when you want to add a bit of Parmesan flavor to a soup, stew, or pasta sauce.
So, next time you feel that chicken soup is called for, give this recipe a try. It truly is a lovely version of a classic feel better soup. Now if I could only figure out a way to get this soup to the Ukraine, I know it could only help.
As always, stay happy, stay healthy, and stay connected to the world. My heart hurts for the people of both Ukraine and the general population of Russia. How people like Putin can even look themselves in the mirror is something I will never be able to understand. How anyone could think that killing woman in a maternity hospital is merely a casualty of war, for example, is unconscionable. But there is one thing we can all do to help.
If you have the means, please consider donating to a charity that provides assistance to the Ukrainian citizens. And even if you don’t have money to spare, remember that charity begins at home. Even a smile to a stranger or giving a couple of cookies to a shut-in neighbor can make that person’s life just a little better. We may not have the ability to change big situations like war, but we can always provide hope to others by our own positive actions.
Peace and love to all.
2 T. extra virgin olive oil
1lb. boneless, skinless chicken breasts, cut into very small pieces
kosher salt
freshly ground black pepper
1 carrot, diced
1 c. chopped celery, plus leaves
½ med. onion, chopped
4 cloves garlic, minced
6 c. chicken broth, or more as needed
1¼ tsp. dried oregano
1 tsp. dried basil
1 tsp. dried thyme
1 tsp. dried rosemary
1-2 Parmesan cheese rind(s), plus grated Parmesan for serving
1 c. dried orzo pasta
1½ tsp. lemon zest
3-4 T. fresh lemon juice
2 c. finely chopped fresh baby spinach
Heat the olive oil in a large, covered, Dutch oven, or soup pot over medium heat. Add the chicken pieces, lightly sprinkle with salt and pepper, and sear the meat until browned. Transfer chicken to a plate leaving as much oil in the pan as possible.
Add the carrot, celery, and onion; sauté until the veggies begin to soften. Add the garlic and sauté for 1 minute.
Add the chicken broth, oregano, basil, thyme, rosemary, and Parmesan rinds. Bring to a boil, reduce heat, cover, and simmer for 20 minutes. Give a stir periodically. Taste and adjust seasoning.
Add orzo, cover, and simmer stirring occasionally, about 8 – 10 minutes or until the orzo is al dente. Give a stir once or twice.
Remove Parmesan rinds and return chicken to soup along with the lemon zest, lemon juice, and spinach. Heat through.
And yes, I know most of you already have a favorite recipe for broccoli cheese soup. In fact, so do I. (Well, now I actually have 3 terrific recipes. Because there are already 2 really great versions of this classic on this site.) But I always enjoy changing things up a bit, hence my latest version. And this one contains a little bit of bacon. And how can you go wrong with bacon? Inconceivable. (Thank you Wallace Shawn.) Anyway, I was wanting to serve soup last evening, and broccoli cheese soup sounded like it would hit the spot. Which incidentally it did perfectly. A few oyster crackers as an accompaniment, and all was well with the world. (Well not really, but our little piece of the world was considerably enhanced by this terrific one dish meal.)
So, if you would like to serve an easy to prepare and soul satisfying soup to your family, I’d say give this recipe a try. There are more veggies in this version than in many, so, of course that’s always a plus. But it’s really the taste that’s foremost. And in the case of this soup, the taste and creamy texture is fabulous.
We just got back from spending a delightful week down in Long Beach, WA, staying at The Breakers where we had previously owned a couple of units when our grandkids were young. Owning the units allowed me to host “camp grandma” every summer for a couple of weeks. Some of my most pleasant memories. It also gave our adult “kids” a place to vacation with their children that didn’t cost them an arm and a leg. So, staying at The Breakers was kind of a nostalgic trip down memory lane. Of course, we routinely visit the area most years when we make our annual spring trailer trip down the Washington, Oregon, and California coasts. So, we are quite familiar with the better dining establishments on the Long Beach peninsula. And one of our favorites is the 42nd Street Café. We have been going there now for almost 30 years. And it is still serving up high quality food in a cozy environment. We love it. So, although I got a break from cooking dinner, I still made breakfast and light lunches. But it was fun to get away. And the other 3 restaurants we visited – The Depot Restaurant in Seaview (just south of Long Beach), the Shelbourne Inn Pub (also in Seaview), and the Pickled Fish (in the Adrift Hotel) also served us wonderful dinners.
So, as always, have fun in your kitchen. But take a break once in a while. Let someone else cook for you. It only makes you appreciate your time in the kitchen that much more. Plus, you get great ideas for dishes you would like to serve at home.
Peace and love to all.
2 T. unsalted butter
6 slices thick, meaty bacon, chopped
1 lg. carrot, grated
2 lg. celery stalks including leaves, finely diced
1 sm. yellow onion, finely diced
2 garlic cloves, finely minced
⅓ c. unbleached all-purpose flour
¾ tsp. dry mustard
½ tsp. paprika
1 tsp. seasoned salt
freshly ground black pepper
4 c. chicken broth
1 head broccoli, florets and peeled stems cut into small bite size pieces
½ c. whole milk
½ c. heavy cream (or more whole milk)
16 oz. grated sharp cheddar cheese
⅓ c. finely grated Parmigiano Reggiano
Melt the butter in a large stockpot or Dutch oven over medium heat. Add the bacon and cook until bacon is crisp. Remove to a bowl with a slotted spoon, reserving as much fat in the pot as possible.
Add the carrot, celery, and onion and cook, stirring occasionally, until the veggies are softened. Add the garlic and cook for 1 minutes. Sprinkle the flour, dry mustard, paprika, seasoned salt, and pepper over the vegetables and stir until no dry bits of flour remain. Let cook for a couple minutes.
Pour in the chicken broth a cup at a time, stirring constantly to prevent lumps. Bring to a boil, reduce to a simmer, and cook, covered, for 10 minutes.
Add the broccoli, milk, and heavy cream. Bring to a gentle boil. Reduce to a simmer and cook, covered, for another 10 minutes, or until the broccoli is soft.
Remove from heat and stir in the shredded cheddar a handful at a time. Stir in the Parmigiano Reggiano. Once the cheese is melted, stir in the reserved bacon, saving a bit to use as a garnish. Taste and adjust seasoning.
Serve hot! Crostini is great on the side. So are oyster crackers!
Max and Miles on our guest room bed. We haven’t had many sunny days lately. But one late afternoon the sun broke out for a couple of hours, and our boys took full advantage. Of course, they were not pleased with me for waking them up. But as soon as I left the room, they were back in dreamland. Rough life!
Just out of the oven before “rolling” it in the sauce“Rolled” in the sauce after the skin removed
According to the royalgreenland.com site ”The Chilean sea bass (Dissostichus eleginoides) also known as Patagonian toothfish, is beautifully white and offers a pleasant, mild umami flavor with hints of butter, nuts, and sweetness. The Chilean sea bass is perceived a premium quality fish due to the high meat quality – firm and succulent texture flesh, that falls into large tender flakes.” And you know what? Chilean sea bass really is especially delicious. But pretty darn spendy. Even when purchased at Costco. But for a once in a while treat, at least at Chez Carr it’s a rare treat, this toothfish is mighty darn magnificent. And when you bake it with butter, lemon, and capers. Well, there just ain’t nothin’ finer! And nothing easier to fix.
So, the other day Mr. C. decided to make a Costco run. And often when that happens, I ask him to bring home some fish for that evening’s dinner. And I always assure him that whatever he chooses will be perfect. And that when he gets home, I will decide how to cook the seafood. No problem. And of course, this time was no different. Because you really can’t go wrong when you bake seafood with butter, lemon, and capers. Well, that is, unless you over cook the fish. And that’s why every cook should own a digital instant read meat thermometer. When the recipe states “cook to 145-degrees”, how can you possibly do so by just looking at or by touching the meat? Unless of course, you have some kind of superpower. But then, why would you even be looking at this recipe if that were the case?! Anyway, if you are just a normal human being, then buy yourself an instant read thermometer. If of course you don’t already own one. Duh.
So, what makes this recipe superior to other recipes for Chilean bass. Well, mainly because you really can’t mess it up. Honest. Just follow the instructions and you can’t go wrong. The fish will be tender, juicy, and amazingly delicious.
Well enough for today. I’m feeling lazy and all I want to do is get back to my book. And speaking of books, I just finished reading one of the most delightful books I have ever read. (And believe me, I have read a lot of books in my time!) The book is entitled A Man Called Ove. It was written by Fredrik Backman. I highly recommend this book for anyone ages 15 to 105. It will make you laugh, cry, and experience every emotion in-between. A book we all need in our lives right now. A bit of “feel good” in one delightful package.
Peace and love to all.
extra virgin olive oil
1-1½ lb. Chilean bass fillet, dried with paper towels
kosher salt
freshly ground black pepper
Creole seasoning (see recipe below)
2 T. unsalted butter
2 T. fresh lemon juice
2 T. capers
½ tsp. seasoned salt
freshly ground black pepper
Place the bass, skin side down, in a baking pan lightly greased with olive oil. Lightly sprinkle the fillet with salt, pepper, and Creole seasoning.
Bake in a pre-heated 400-degree oven for about 20 minutes. The internal temperature should read 145-degrees.
Meanwhile, melt the butter in a small fry pan. Add the lemon juice, capers, seasoned salt, and pepper. When the fish is cooked to 145-degrees, remove from oven and lay the baked bass skin side up in the lemon butter. If possible, remove the skin and discard. Carefully flip the fillet so the second side is also bathed in the butter sauce. Remove from pan and plate. Top each portion with any remaining lemon butter. Serve immediately.
Emeril’s Essence Creole Seasoning:
2½ T. paprika
2 T. salt
2 T. garlic powder or granulated garlic
1 T. freshly ground black pepper
1 T. onion powder
1 T. cayenne
1 T. dried oregano
1 T. dried thyme
Combine all ingredients and store in an airtight container.
OK, listen up! You’re in a hurry. Company’s coming. Your menu is set except for dessert. And time is of the essence. FIX THIS DESSERT! So very easy to prepare and absolutely delicious.
I found this recipe on the Kroger.com site. I thought a bourbon caramel bar-cookie would be the perfect way to say thanks to the board of our homeowner’s association, who were meeting at our home. A simple way to acknowledge all their generous time devoted to keeping our community in good working order. (If you have ever served on a homeowner’s board, then you know what a thankless job it is. So, although cookies can’t solve all the hassle HOA board members experience, they can’t hurt either.)
I shan’t bore you with the details of the meeting since I am no longer on the board, and therefore not privy to the subjects being discussed. I just know from experience that there is always a problem or two that causes dissent among community members. And the poor volunteer board members, of which Mr. C is the treasurer of ours, often take the brunt of other community member’s thoughtless rebukes. But whoever said it first must have had HOA’s in mind when he or she coined the phrase – “no good deed goes unpunished”. Because it is absolutely a truism when it comes to HOA boards and their dedicated members. But back to these blondies. (I do get so carried away sometimes! All I can say is thanks for your patience.)
The only change I made to the original recipe was to add more pecans. (I mean really. Can there ever be too many pecans in a dish?)
So, next time you need a quick, easy to prepare, and delicious bar cookie, I suggest you give this recipe a try. However, if you’re contemplating building the cookies for a group of children, you might want to refrain. The taste of bourbon is much too sophisticated for children. Save the bourbon for those who will truly appreciate it’s vanilla, oak, and caramel goodness. Oh, and don’t wait for a special occasion. You simply must taste these little darlings ASAP!
Peace and love to all.
¾ c. (1½ sticks) unsalted butter
1 c. brown sugar
3 T. bourbon
1 T. vanilla
2 lg. eggs
1½ c. unbleached all-purpose flour, fluffed
1 tsp. baking powder
½ tsp. fine sea salt
1½ c. toasted pecan pieces
Lightly butter a 9×13-inch pan; set aside.
Melt the butter over medium-low heat in a small pan. Simmer the butter until lightly browned. Remove from heat, pour into a large mixing bowl, and place in your refrigerate for 15 minutes to cool.
When the butter has cooled, whisk in the brown sugar, bourbon, vanilla, and eggs. In a separate bowl, whisk the flour, baking powder, and salt together. Add to the brown butter mixture. Then stir in the toasted pecans. Spread the dough out evenly in the prepared pan. (Or as evenly as possible.) And do not taste the dough. If you do, there won’t be any dough left to bake. Just sayin’!
But if per chance there is dough left, bake the blondies in a pre-heated 375-degree oven for about 16 minutes or until a toothpick inserted in the center comes out clean. Do not overbake! (And no, I didn’t think 16 minutes sounded right either. But it was the perfect amount of time in my oven.)
Remove from oven and allow to cool completely before cutting into squares. Store in an airtight container in your fridge.
So, Mr. C. brought a package of flanken-style ribs (I thought he said “Frankenstein”) (my hearing just isn’t what it used to be) home after a provisioning trip to one of our local butcher shops. As he was rattling off all the meat products he had procured, including the ribs, I promptly forgot everything he said and went on with what I was doing. (I was probably deep into researching a recipe, and not paying Mr. C. the attention he should have been accorded. My bad!) Anyway, jump forward a couple of months, and he casually asks me when I plan to use the ribs? Well, of course I said, “how about tomorrow night”? OK then. Bring them on up from the freezer and let them thaw overnight so I can throw some rib rub on them before you place them in the smoker for a couple of hours and finish them off with a quick fling on the grill. I mean really, isn’t that how I like to fix ribs? Well, when he brought up the package, these ribs didn’t look like anything I had ever seen, much less cooked before. And they weren’t Frankenstein ribs, they were flanken-style ribs. So, how to cook these babies?
Basically, flanken-style ribs are pieces of meat thinly sliced across the rib section of beef bones. Each piece consists of 3-4 small pieces of bone, between sections of flavorful meat. They are marbled with fat and connective tissues and are super tender after being marinated for a short time or as in this recipe, baked after being sprinkled with a dry rub. And then finished off with BBQ sauce.
Another tidbit that you might already know, but I never stopped to consider. Short ribs are beef. The pork equivalent of beef short ribs are spareribs, and are not typically referred to as short ribs. (Why am I only learning this after 57 years of being chief cook and bottle washer in my own home!) Anyway, now I know! But back to this recipe.
For a nice change from a regular “English” cut short rib, give this ridiculously easy to prepare, tender, and delicious short rib recipe a try. Really yummy.
And if you live in the Stanwood/Camano Island area, Del Fox Custom Meats carry “Frankenstein” cut short ribs. Tell them Victor sent you.
Peace and love to all.
Rib Rub:
2 T. paprika
2 tsp. freshly ground black pepper
2 T. kosher salt
2 tsp. granulated garlic
1 tsp. cayenne
1 tsp. ancho chili powder (found in most upscale grocery stores in bulk)
2 tsp. dried oregano
2 tsp. dried thyme
Combine all ingredients together. Store in an airtight container.
Ribs:
4-8 bone-in flanken-style short ribs
dry rub
BBQ sauce (see recipe for my favorite BBQ sauce below)
Cover a sheet tray with aluminum foil and a generous amount of nonstick cooking spray. Place the ribs, evenly spaced, on the tray. Coat one side of each rib with a half teaspoon of the dry rub mixture. Flip, and coat the other side with a half teaspoon more of the Rib Rub. Place the ribs in a pre-heated 275-degree oven for 1 hour.
After one hour, remove the ribs from the oven and using tongs, flip them over. Place back in the oven for 1 hour, or until nicely browned.
After the second hour has passed, remove the ribs from the oven and turn the oven temperature up to 450-degrees. Generously coat each side of the ribs with barbecue sauce. Once the oven has reached 450-degrees, place the ribs back into the oven for 2-3 minutes, or until they are crisp on the outside. Serve immediately.
BOURBON BBQ SAUCE
¼ c. unsalted butter
¼ c. minced onion
3 cloves garlic, minced
¼ c. brown sugar
2 tsp. whole grain mustard
1 c. ketchup
1/3 c. Worcestershire sauce
¼ c. fresh lemon juice
¼ tsp. hot sauce, or to taste
¼ tsp. cayenne
2 T. bourbon
Melt butter in a medium sized covered saucepan. Sauté onion until translucent; add garlic and cook until garlic releases its aroma, about 1 minute. Add remaining ingredients, bring to a boil, reduce heat, cover pan, and simmer gently for 30 to 60 minutes, stirring occasionally. Basically, cook the sauce until it reaches your desired thickness. (Sauce will thicken as it simmers. If the sauce is still too thin after 60 minutes, remove the lid. But be warned – simmer at a very low temperature or you will have BBQ sauce all over you and your kitchen!) Serve sauce warm or at room temperature.
Sometimes all that is required is a tiny bit of sweet for dessert. And these delightful apple bars make just the perfect end to almost any old meal you care to serve. They are easy to prepare, contain no fancy ingredients, and taste divine. And they will happily co-exist with all the other items in your refrigerator for several days. (Like these bars ever last that long!) But if they did, they would!
So, next time a treat is in order, give this recipe from the tutti-dolci.com site a try. These bars are kind of like apple crisp on steroids. So, if you love apple crisp, you are going to go bonkers over this apple bar. But if regular apple crisp is your thing, give my Apple Crisp with Spiced Rum and Cinnamon Whipped Cream a try.
Now I know what you’re thinking. Patti, you shouldn’t be eating desserts anymore. Right you are. But desperate times call for desperate measures. And having company for dinner absolutely requires some kind of sweet to end the meal. I know that to be true because I read it in a cooking magazine years ago. And we all know that if something is in writing, it must be true! Right?!?! Anyway, I made these bars for dessert when Mr. C’s sister Katie and her husband were visiting recently. And the bars were a thundering success. So, if you too would like to create a thundering success, I suggest you give this recipe a try.
Well, that’s it for now. I’m going to take it easy today. I’m going through the process of getting off one med and upping another and my body is rebelling. But I am going to win this battle because my brain and my will are in accordance. In the meantime, there will probably be less posts from me. But never fear. I’m a crusty old gal and I plan to be back to my usual relentless search for perfect recipes to share with you in no time. But for now, don’t be surprised if I post fewer recipes than usual. (Gives you a break too.) Just know that I have the greatest respect for all of you and feel honored to be a part of your life.
Peace and love to all.
Crust and Crumble:
1¼ c. unbleached all-purpose flour
½ tsp. baking soda
¼ tsp. kosher salt
¾ c. brown sugar
1 c. old-fashioned rolled oats
½ c. (1 stick) unsalted butter, melted
1½ tsp. vanilla extract
Whisk the flour, baking soda, and salt together in a medium sized mixing bowl. Stir in the brown sugar and rolled oats. Make a well and pour in the melted butter and vanilla. Stir until combined.
Reserve a scant cup of the dough to be used as the crumble topping. Keep the reserved dough in the refrigerator until needed.
Press the remaining dough (the crust) into a lightly buttered 8×8-inch baking pan. Bake in a pre-heated 350-degree oven for 16 minutes or until the crust is a light, golden brown. Remove from oven and let cool for at least 15 minutes.
Apple Filling:
2 med. sized apples, diced (I use Honey Crisp apples)
1 tsp. fresh lemon juice
¼ c. granulated sugar
½ tsp. ground cinnamon
5 tsp. cornstarch
½ c. regular or salted caramel sauce
Stir the apples and lemon juice together in a medium bowl. Whisk the granulated sugar, cinnamon, and cornstarch together in a separate bowl and add to the apples. Toss together until combined.
Spoon apple filling evenly over the cooled crust and drizzle with ¼ cup of the caramel sauce. Crumble reserved dough over the top.
Bake for another 35 to 40 minutes, or until the topping is golden and the filling is slightly bubbly. Cool completely on a wire rack before drizzling with the remaining ¼ cup caramel sauce. Place in the refrigerator until ready to cut and serve.
Serve cold or warm briefly before serving. Great with just a bit of whipped cream and another tiny spoon of caramel sauce as a garnish.
I am always looking for simple ways to prepare veggies. And roasting them is as easy as it gets. So, when I needed a plain veggie to accompany grilled pork tenderloin and Mediterranean Quinoa Salad for dinner the other evening with Mr. C’s sister Katie and husband Rick, I fixed this recipe. Simple, low calorie, and delicious. And the nice thing about roasted veggies is that they go well with all kinds of main dishes. I chose zucchini and broccoli because that’s what I happened to have on hand. But the dish would have been fine with either vegetable all by itself. (Or asparagus would have been delightful too.) And yes, I know. Grated Parmesan would have been wonderful on top. But sometimes that little bit of extra richness just isn’t necessary. And why add extra calories if the dish is great as is?
So, next time you want to serve broccoli and/or zucchini in just a bit of a different way, give this recipe a try. No fancy ingredients, not a lot of prep time – just good eating!
Well, that’s it for today. Had a delightful time hosting Rick and Katie for a couple of days. Absolutely wonderful to have relatives and friends in our home again. Of course, we are still being careful. Regardless of mask mandates being lifted soon, we are still going to wear masks when we are out and about. And respect others wishes when we are in their homes or businesses. But we have decided that we need to reclaim our lives. So, it’s like that old Reagan era aphorism goes – trust but verify. Trust the educated folks who are saying that things are getting better. But continue to wear our masks to demonstrate the truth behind the statement. Because I believe our continuing fight to bring covid under control is partially due to the folks who continue to care about others by wearing a mask when good judgement dictates.
So, many thanks to all of you who have worn masks and continue to wear masks to help us all. It is after all, our civic duty to do so. But apparently, some people just never quite got the message that freedom and responsibility go hand and hand. But for those of you who did, I salute you and truly appreciate your consideration.
Peace and love to all.
3 T. extra virgin olive oil
1 lg. garlic clove, finely minced
1 tsp. Italian seasoning
½ tsp. kosher salt
freshly ground black pepper
2 med. zucchini, halved and sliced into ½-inch pieces
4 c. broccoli florets and peeled stems
1 T. fresh squeezed lemon juice
Whisk the olive oil, garlic, Italian seasoning, salt, and pepper together in a mixing bowl. Add the zucchini and broccoli. Toss to coat.
Transfer to a parchment paper lined baking sheet in a single layer.
Roast in a pre-heated 425-degree oven for 25 minutes or until the veggies are lightly browned and tender. Remove from oven and drizzle with the lemon juice. Serve immediately.
What to fix for dinner? That is often the first thought that hits me as I am reading the morning paper while sipping my Americano. You would think, with all the bad news coming out of Putin’s need to rule the world, that dinner would be the furthest thing from my mind. But unfortunately, I can do nothing to stop Putin, but I can do something about making sure our evening’s repast is enjoyable.
So, the other day, after breakfast, while I was whipping up the marinade for Quick and Easy Marinated Flank Steak, I thought a Mediterranean style salad with lots of strong flavors would fit the bill perfectly as an accompaniment. But I didn’t want a green salad. (I do get a bit tired of green salads.) So, how about a pasta salad? Nope, at least not one with the usual pasta suspects. But then I remembered I had some Israeli (pearl) couscous in the pantry. Voilà! Couscous tabbouleh it is! (And yes, couscous is a form of pasta. See a brief explanation below.)
So, with a new salad idea in mind, I went to work on creating the recipe you find below. Of course, I didn’t make it quite like the recipe indicates, because I was out of tomatoes and cucumber. And there was no going to the store for us because there was still an abundance of snow in our area. So, no tomatoes or cucumber. But I certainly will include them next time I make this dish.
So, I hope you enjoy this salad as much as we did. I do realize that there are more ingredients in this recipe than you normally find in a tabbouleh salad. But hey, I like bold flavors in my tabbouleh, hence the kalamata olives, pepperoncini, and feta cheese. But you of course can leave them out.
There is still snow on the ground after 4 days, which is quite unusual for us. But rain is in the forecast, so it might be gone by this evening or at the latest by tomorrow evening. Speaking of tomorrow, Mr. C. and I will be celebrating our 29th anniversary by attending a matinee and then dinner at one of our favorite restaurants. Good grief how the time has flown. But I wouldn’t have wanted it to fly by with anyone else. Mr. C. is my best friend, the kindest person anyone could ever hope to meet, and basically the love of my life. And he plays a wicked piano. Could any gal ask for more?
Peace and love to all.
For the vinaigrette:
⅓ c. extra virgin olive oil
2 T. fresh lemon juice
1 tsp. dill weed
2 garlic cloves, finely minced
½ tsp. seasoned salt
freshly ground black pepper
Whisk all ingredients together in a mixing bowl. Set aside until needed.
For the couscous:
1 T. extra virgin olive oil
1 c. pearl couscous
1 c. boiling water
1 tsp. vegetable base (I use Better Than Bouillon Vegetable base)
1 c. halved grape or cherry tomatoes
1 c. diced English cucumber
½ c. finely chopped celery
½ c. sliced kalamata olives
⅓ c. finely chopped red onion
⅓ c. chopped pepperoncini
2 T. chopped fresh parsley
1 (14-oz.) can artichoke hearts, roughly chopped
1 c. crumbled feta cheese
Heat the olive oil in a medium-sized, covered, heavy pot. Add the couscous and sauté until golden brown. Add the boiling water and vegetable base. Quickly cover the saucepan with a lid and let the couscous simmer for about 10 minutes undisturbed until it has fully absorbed the liquid. Remove the lid, fluff with a fork, and allow to come to room temperature.
In a large mixing bowl, combine the tomatoes, cucumber, celery, kalamata olives, red onion, pepperoncini, parsley, and artichoke hearts. Mix together. When cool, gently stir in the couscous.
Give the vinaigrette a quick whisk and add it to the couscous mixture. Mix well to combine. Adjust seasoning. Just before serving, mix in the crumbled feta.
*Couscous
According to the food network, “All couscous is made from semolina. Semolina is the name we give to flour that is ground from durum wheat. Durum wheat is a very hard wheat, higher in protein than the wheat all-purpose flour is made from. Semolina is golden yellow and gives couscous a nuttier taste than a pasta made with all-purpose flour. Keep in mind when using couscous that it is made from wheat and therefore, it’s not gluten-free.
Israeli couscous is made from the same semolina flour that Moroccan couscous is, but the balls of dough are larger and more consistently round.”
In keeping with my new cooking philosophy, which BTW I fail to adhere to most of the time, I am never-the-less endeavoring to adopt the KISS (Keep It Simple Sister) principle. Which means, I’m trying to spend less time on my feet in the kitchen. So far, my brain still thinks I’m 37, while my legs and feet tell a different story. But every so often the whole team comes together, and I manage to produce a dish that takes little time to prepare but tastes like I’ve been slaving away in the kitchen for hours. And one of the best ways I know to accomplish this feat, is by serving grilled meat that has been marinated. Because while the meat is marinating, not only are the muscle fibers being tenderized, but flavor is also being added to the meat. And well, not to put too fine a point on it, for not much prep time, I still appear to have my cooking act together. And isn’t that a grand thing! But really, it’s the marinade and Mr. C. in front of the grill that does all the heavy work. While I take the credit. (See how that works!)
So, yesterday, while a nice old hunk of flank steak was in the last throes of defrosting, I went in search of a simple marinade recipe. And I found the perfect recipe on the delish.com site. 4 ingredients. (You can’t get much easier than that.) And the result was fantastic. The meat was tender. The flavor was wonderful.
I served the thinly sliced meat with Mediterranean Pearl (Israeli) Couscous Salad. (Recipe to be posted soon.) And the combination worked very well together.
So, once again, I pulled off dinner with a minimal amount of work. And for tonight’s dinner, I have leftover meat and salad. Win/win. Of course, I will mess with the meat and make it into a dish that hopefully takes little effort. (I’m actually thinking of steak burritos. We’ll see what I come up with.)
As far as last night’s dinner, I’m giving myself a B+. An A+ for the meat, but a C+ for the length of time it took me to make the salad. But I can live with a B+. My feet can too.
Peace and love to all.
⅓ c. extra-virgin olive oil
¼ c. reduced-sodium soy sauce
2 T. fresh lime or lemon juice
2 T. brown sugar
2 lb. flank steak, all fat and silver skin removed
kosher salt
freshly ground black pepper
In a large flat container, whisk the olive oil, soy sauce, lime juice, and brown sugar together. Add steak and toss until coated. Marinate for at least 2 hours in the refrigerator. (I marinated mine for 4 hours, and it was perfect.)
Remove steak from marinade. Season lightly with salt and pepper.
Preheat grill to medium-high. Place steak on grill and cook to your liking. For the perfect medium-rare flank steak, grill for 8-12 minutes (depending on thickness of meat), turning about 1 minute before the halfway point. A meat thermometer should read no higher than 130-degrees.
Remove from grill and rest the steak lightly covered with foil for 5 minutes before thinly slicing on the diagonal.
