Out of my tomato plants, my hybrid cherry tomato has proved most fruitful. Combined with my mother’s colossal cherry tomato harvest, I had plenty of cherry tomatoes to eat up. ...
We’ve been on a vegetarian kick lately. Not for the animals (although we do love the animals), but a big part of it comes down to food waste. I’ll buy the week’s ingredients with great intentions, but often times a meal gets pushed off past the sell-by date and I have to throw some things away.
You’d better believe I feel a whole lot better about doing this with a bunch of radishes than, say, 3 chicken breasts. Sorry, chickens, for giving your life because I can’t meal plan properly.
I think the shining element here is the cauliflower steaks. The couscous salad made enough food for 4-6 meals, so be forewarned.
A great meal for a summer day.
- 1 cup whole wheat toasted pearl couscous
- 1 cup halved cherry tomatoes
- 1/2 english cucumber, medium dice
- 15 oz can adzuki beans, drained and rinsed
- Juice from one lime
- Juice from one lemon
- 1⁄4 cup olive oil
- 1⁄4 cup chopped fresh cilantro
- 1⁄2 cup crumbled feta cheese
- 1 head cauliflower
- 1 tablespoon plus 2 teaspoons olive oil
- 3-4 cloves garlic, minced
- 2 tablespoons grated Parmigiano-Reggiano cheese
- Cook the couscous according to its directions
- While cooking, now's a great time to halve the tomatoes and dice the cucumber
- Uncover couscous, fluff with a fork, and let cool
- Once cool, combine couscous, halved tomatoes, diced cucumber, and adzuki beans in a large serving bowl
- Add juices of lime and lemon, olive oil, and salt and pepper to the bowl, stirring to combine
- Toss chopped cilantro and crumbled feta into the couscous mixture
- Preheat oven to 400 degrees
- Line a baking sheet with aluminum foil
- Cut base out of cauliflower; cut remaining cauliflower down the center to divide in half
- Cut cauliflower into 3⁄4-inch steaks - as many steaks as size of cauliflower allows
- Heat olive oil in a large skillet over medium-high heat
- Add cauliflower, sprinkle with salt and pepper, and sauté 2 to 3 minutes until golden brown
- Flip the steaks and sauté an extra 2 to 3 minutes
- Transfer to the lined baking sheet
- Sprinkle steaks with crushed garlic (I run mine through a garlic press)
- Roast about 15-20 minutes, adding grated parmigiano after 10 minutes
Modified from eMeals
This is not a sponsored post. Emeals doesn’t know me, I’m just a customer.
The time was last week. I saunter into the kitchen and pull out two eggs and a stick of butter. Avocado chocolate chips cookies are in my future and I know I want those ingredients to reach room temperature before I proceed.
We eat dinner and a couple hours pass. I begin to gather the other ingredients for a cookie making marathon. Flour, check. Chocolate chips, check. Brown sugar… what! I was out of brown sugar! And my eggs and butter were already at room temperature! I absolutely do not want to waste these ingredients. Resolute, I decide to make my own. Thank you Google for saving the day!
White refined sugar is just hyper processed sugar. Molasses is a side product from refining sugar. Basically, we’re un-refining the sugar. We just need to find the ratio of sugar to molasses to create our end product.
For every 1 cup of sugar, you’ll want 1-2 tablespoons of molasses. One tablespoon for light, and 2 tablespoons for dark. I used 4 tablespoons for my 2 cups of sugar. Put them in a bowl, stir it up with a spoon – crushing out any lumps that may form – until it is uniform. Done!
I took an initial taste and it was really strong – so much that I was afraid my cookies wouldn’t turn out. But they were fine and completely delicious. It was a new recipe so I’m not sure if it was exactly like normal brown sugar, but in a pinch, you can use pantry staples to create your own!
A few weeks ago I went for my first pilgrimage to Disneyland. A big Disney fan, I’ve been to the Floridian Disneyworld several times, but this was my first trip to California.
My husband was at a trade show so I sampled only the counter service restaurants. I can’t wait to go again and try some of the full service restaurants in California Adventure.
Jolly Holiday Bakery Café
Located in Disneyland’s Main Street, the Jolly Holiday Bakery Cafe – previously the Blue Ribbon Bakery – was recently renovated and rebranded to include soups and sandwiches in addition to their vast assortment of baked goods. The name is a nod to the song in Mary Poppins – “Oh, it’s a jolly holiday with Mary …”.
I ordered the Jolly Holiday Combo – grilled cheese sandwich with tomato basil soup.
I’m not normally an eater of tomato based soups, but tomato basil soup with grilled cheese is a match for kings. They brilliantly pre-cut the sandwich for easy dipping.
The French Market is a cafeteria style spot with outdoor only seating. Set in New Orleans Square, it features delectable comfort foods from the area. Of course I had to try some jambalaya. As usual, portions were massive and I couldn’t finish my meal. The delicious non-alcoholic mint julep, on the other hand, went down like a breeze – I could have had two.
Every couple of hours, a trio performs New Orleans style blues, which I happened to catch. Nothing like an upright bass to make you feel like you’re in New Orleans.
Walk with Walt Tour Lunch
My last day I took a tour of Disneyland which included a lunch from the Jolly Holiday Bakery Café. I didn’t realize this when I ate there on my first day, although I’m still glad I went for the grilled cheese. The tour’s lunch was a cold served three-cheese sandwich with grapes and a cookie. While delicious, it was not quite as deluxe as the Jolly Holiday Combo.
A particular delight was the typical Disney gorgeous presentation. My meal was labelled with an artist’s hand. What a great surprise!
Well it was a few months back that I talked about The Cheesecake Factory offering half-priced slices for their anniversary. Of course we stopped by to grab slice, but I never talked about what we got.
Since they were half off I felt adventurous enough to try something new. I found a new favorite because of it! Look past the cameraphone darkened room photography.
The Chocolate Tuxedo Cream Cheesecake features a base layer of fudge cake, followed by chocolate cheesecake, mousse, and then chocolate ganache.
The gorgeous pattern around the cheesecake is marshmallow cream and chocolate syrup. This is one I will definitely order again.
My husband got Lemon Raspberry Cream Cheesecake. Fruit and berry cheesecakes are his palate.
My brother got Dulce de Leche. What a caramel delight… so light and airy. This makes for a wonderful variation.
Now I’ve got to find an excuse to head back there and sample some more. Remember to check out Serious Eats’ photographic sampling of each flavor!