I am offically on summer break! I just got back from vacation in NYC. I had a great time. It was nice getting away from home for a bit and exploring a fun city. It is nice to be back to some sort of a routine. My goal this summer is to blog more of my recipes. I hate making school an excuse for not blogging, but man, do those kids wear me out, not to mention that craziness that is the end of the school year.
John and I got back from NYC and were craving a home-cooked meal. We ate out everyday of vacation. I had great vegan food in NYC. I had the BEST food at Candle 79. If you are in NYC, you should definitely check it out. Now, onto my dinner. I am posting it in order that I made everything. I always try to reuse pots/pans to minimize the amount of hand-washing I have to do afterwards.
Green Beans and Potatoes
1 cup green beans-canned, fresh, or frozen (I used frozen because the fresh ones didn't look very good at the store)
1/2 bag of small golden potatoes washed
Bring a pot of water to a boil
Boil beans and potatoes for 6 minutes
Seasoning for when you bake them
1 tablespoon smoked paprika
Half a shallot diced
Pepper
Seasoned salt
1 teaspoon thyme
Baking
Add beans and potatoes to baking dish
Add seasonings and mix
Bake for 20 minutes at 475
 |
| Pre-bake |
Garlic Aioli
1 can great northern beans-drained
3 cloves garlic
1/4 cup flat parsley
Salt
Pepper
1 tablespoon lemon juice
Blend all ingredients in a food processor
 |
| Before Blending |
 |
| After Blending |
Pearled Couscous
Boil 1 1/4 cups water
Add 1 cup couscous
Simmer for 8-10 minutes
Pearled Couscous Add-ons
Dice 2 cloves garlic
Cook garlic in 1 tablespoon olive oil on medium low heat for 2 minutes
Add 1 1/4 cups fresh spinach
Add 1/2 a can of olives
1/4 fresh parsley (don't cook the parsley, but add to the couscous as you mix all the ingredients together before serving)
 |
| Cooking spinach, olives, garlic, and olive oil |
 |
| Fresh Parsley |
 |
| Finished Project |
Pearled Couscous Sauce
1/4 cup fresh squeezed lemon juice (usually 1 lemon)
1/4 cup olive oil
3 tablespoons white wine vinegar
Splash balsamic vinegar
 |
| Lemon juice |
 |
| Add olive oil |
 |
| Add White Wine Vinegar |
 |
| Splash Balsamic Vinegar |
Bread
Put garlic sauce on bread (I used pre-sliced Italian Bread)
Thinly slice tomatoes and put on bread
Put in oven with beans and potatoes and bake for about 5 minutes
This was a pretty easy dinner. The couscous was very fresh and light. The dinner would have been filling without the beans and potatoes. The beans and potatoes would have been better paired with a chickpea cutlet. John enjoyed this home-cooked meal. His favorite part was the pearled couscous, and he highly recommends that part of the meal to make. It is nice to be back in the kitchen, even though it is incredibly hot. We don't have central AC and our two window units are in the living room and bedroom. Almost no cool air makes its way to the kitchen.
No comments:
Post a Comment