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Tri-color Cous Cous

Some mixed greens salad with the last red tomatoes of our garden, Italian dressing, and a stir fry atop tri-color cous cous (made by Aroma brand). The asparagus was tender, in the top half of stalk.

I tried doing matchsticks from the carrots to go with the snowpeas and the tofu. I added some garlic and […]

Corn Cutlet

Zoglos makes a breaded “corn cutlet” that is crispy and corny in a good sense. Beside that, rotating clockwise, brown lentils and yellow wax bean.

Skinny Quesadillas

Handy to have frozen corn tortillas for a quick meal. Frozen corn and salsa and Allegro low fat cheese on the tortillas at 350 covered with aluminum foil for 15 minutes.

Split Pea Soup

Chilly jacket weather here now. Time for hot soup.
1 cup dry split pea soup
3 cups water
One could use stock but I like less salt and am doing the option with more ingredients that will bring more flavor in.
Bring to a boil and then cook for 45 minutes to 1 hour, covered on low, until […]

KD and Carrot Salad

Kraft dinner, ketchup, carrot salad (grated carrots, hot-water-plumped raisins and mayo sprinkled with cardamom), and boiled brown lentils. At the back some chilled left-over soup.

Risotto

Risotto (what Hub calls “needy food” for all the tending to it takes when cooking) made from 1/2 cup arborio rice added to a tbs butter, a tbs olive oil, 1/4 cup yellow onions fried for 3 minutes. With uncooked rice, stir 2 minutes more. Gradually add 1 1/2 cups of vegetable stock as […]

Chilled Soup and Lentil Curry

Some parts of this worked. The cold soup made from tomatoes, cucumber, dill, parsley, roasted red peppers, green and yellow onion on hand, blended in a food processer worked wonderfully. So did the brussels sprouts.
The curry-rice was texturally not stellar and I went a little overboard on the hot peppers. However it was 14g […]