Mediterranean Couscous with White Beans

I found this recipe in my sister's kitchen cupboard, and the notes say it came from our mom, so I figured it would be delicious, and it was! This recipe is super flexible and would be great to try variations on, so you can omit any ingredients you don't love and try adding in anything you think sounds good. I added some chopped avocado to my leftovers on day 3 and it was extra-delicious! Now that tomatoes are in season, it's the perfect time to try this--great for picnics!

Ingredients:

1 5.8 oz box of NEAR EAST Roasted Garlic & Olive Oil Couscous Mix

(any standard box of garlic flavored couscous will work)

1 15 oz./425g can of navy beans or other small white beans, rinsed and drained

1 cup halved cherry tomatoes

3/4 cup (180ml) cucumber, peeled and seeded and chopped (about 1 cucumber)

1/2 cup (120ml) black olives, finely chopped

1/2 cup (120ml) green/spring onions, thinly sliced

1 Tbsp snipped fresh dill or 1 tsp dried dill weed

6 Tbsp red wine vinegar

1. Prepare couscous according to package directions, using olive oil rather than butter. Transfer couscous to a large bowl. Fluff; let cool 10 minutes.

2. Add remaining ingredients and mix well, tossing with a fork. Refrigerate at least 2 hours before serving. Makes 6 cups (1500 ml).

Creme Brulee French Toast

If you are in the mood for total decadence, this is the breakfast for you! Thanks once again to my friend, Brittney, who announced she was making this recipe for her family on Easter. I knew I had to try it so I begged for the recipe, and now I can share it with you!

Ingredients:

1/2 cup butter
1 cup brown sugar
2 Tbsp. corn syrup
Bread, sliced, to cover butter mixture

(a big french loaf or baguette is perfect--sliced about 1-inch thick.)
5 large eggs
1 1/2 cups Half-and-Half/Single Cream
1 tsp. vanilla extract
1/4 tsp. salt

1. In a saucepan, melt butter, brown sugar and corn syrup.

2. Pour into 9 x 13 glass pan. Arrange bread slices on top.

3. In a large bowl, beat together eggs, half and half, vanilla and salt.

4. Pour egg mixture over the bread. Cover and chill overnight in the fridge.

5. The next morning, bake uncovered at 350 for 35-40 minutes.

Using a spatula, flip pieces over to serve, so brown sugar is on top. :)

ENJOY!!!!

Easy Muffaletta Italian Sandwich

I’ve never been able to find a perfect substitute for the original sandwich created by Central Grocery in New Orleans, Louisiana, but with the discovery of Safeway Grocery’s “Muffaletta” olive salad last week, I have been able to create a pretty tasty alternative. If you don’t live in New Orleans or Northern California, any good mixture of marinated Italian olives & peppers will work for the olive salad, but the olives and peppers should all be chopped finely before adding them to the sandwich.

I started with 2 slices of fresh, soft, sourdough bread (Italian ciabatta or focaccia rolls also work) and then poured a small amount of my favorite light Italian salad dressing on each slice of bread for flavor and moisture. Next, spread a thick layer of your chopped olive salad on one slice of bread. On the other slice of bread, layer some Italian salami slices (Gallo or Columbus are the best brands I’ve tried in the U.S.) with some good-quality slices of provolone cheese. Press the two slices of bread together with the fillings, and you are off!

Spinach Salad with Strawberries, Feta & Walnuts

This is a great spring-time or summer salad for warmer days, or whenever you can grab a basket of big, juicy, fresh strawberries. My friend from college, Brittney Blunt Jacobsen, was the first person to ever serve me this salad during one of our dorm dinners my senior year, so I always credit her with the recipe. I’ve made it hundreds of times, and it’s always a crowd pleaser.

Ingredients:

(Adjust quantities of all items to suit your taste & desired number of servings)

Fresh spinach or baby spinach leaves

Fresh, ripe strawberries

Very thinly sliced red onions

Crumbled feta cheese

Dried cranberries

Finely chopped walnut pieces

Add all items to your salad bowl and toss with a bottled raspberry vinaigrette. I have tried lots of store-bought dressings, but my favorite brand is Annie’s Naturals Lite Raspberry Vinaigrette. Enjoy!

Lahvosh Wraps with Goat Cheese, Figs & Walnuts

Yummy, yummy, yummy! I made this recipe yesterday for an interview--yes, I'm back in California temporarily and interviewed at Williams Sonoma for a position doing cooking classes on Sunday mornings. I've never taught before, but it was fun! This easy recipe came from the Williams Sonoma website, and all the ingredients came from Trader Joe's grocery store. Lahvosh is a thin flat-bread the comes from Armenia, and is similar to pita bread but usually comes in rounds or long sheets.

Here's what you need:

8oz/250g log of fresh goat cheese, brought to room temperature

1/4 cup/60ml chopped green onions/spring onions (include some green stems)

1/4 cup/60ml finely chopped walnuts

1/2 tsp kosher salt or sea salt

1/2 cup/120 ml chopped dried figs

(I used Trader Joe's Turkish Smyrna figs from their dried fruit section)

2 slices soft lahvosh bread (from TJ's)

4-6 leaves butter or oak lettuce (any soft, large, leafy green is OK), washed and dried

Mix together the goat cheese, green onions, walnuts, salt and figs. Lay 1 piece of lahvosh bread on a damp tea towel (to keep it from drying out and cracking while rolling).

Spread 1/2 of goat cheese mixture over the lahvosh (it was easier to do about 6 clumps of goat cheese around the bread and then mash them together b/c the mixture isn't very spreadable).

Top the goat cheese with 2-3 lettuce leaves, then roll the shorter side of the lavash over tightly until it is rolled up completely. You can cut off the ends where the lettuce sticks out if you want to make it neater, then slice the remaining roll into 1 inch slices. Repeat with 2nd piece of lavash bread and remaining cheese spread and lettuce.

The recipe suggests you chill the roll for 30 mins before serving, but I liked it better when everything was at room temp, so it's up to you! Bon appetit!

Tuna Fish Cakes with Garlic Herb Mayo

This recipe came from a cute pocket cookbook I picked up at a boutique in Stratford-Upon-Avon in December, called 200 Really Easy Recipes. I served the fish cakes & rocket with a side of garlic mashed potatoes. Yum!

Ingredients (Serves 4):

2 x 425g (14oz) cans tuna in olive oil, drained

300g (10oz) ricotta cheese

6 spring/green onions, finely chopped

grated rind and juice of 1 lime

1 Tbsp chopped fresh dill

1 egg, beaten

3 Tbsp extra virgin olive oil

100g (3.5 oz) baby rocket/arugula leaves

salt & black pepper

1. Flake the tuna into a bowl and beat in the ricotta, spring onions, lime rind, dill, egg, and salt and pepper to taste with a wooden spoon. Reserve 2 tsp of the lime juice and beat the remainder into the tuna mixture. Shape into 12 small cakes about 7cm (3 inches) across.

2. Heat 1.5 Tbsp of the olive oil in a frying pan, add the fish cakes, in 2 batches, and cook over medium heat for 4-5 minutes on each side until golden. Reduce heat if they start to over-brown and cook for a further 1 minute. Remove from the pan with a slotted spoon and keep the cooked cakes warm in an oven preheated to 160C/325F while you cook the remainder.

3. Meanwhile, whisk the remaining olive oil and lime juice together and toss with the rocket leaves in a bowl. Serve the fish cakes with the rocket salad and some garlic & herb mayonnaise (see below).

Garlic & Herb Mayo

Add 1 crushed garlic clove, 2 tsp lime juice, 1 Tbsp chopped fresh coriander and a pinch of cayenne pepper to 150g (5oz) good-quality store-bought mayonnaise in a bowl and mix well. Taste and add more garlic if desired.

Easy Wedge Salad with Fresh Herbs

I was craving some blue cheese a few weeks ago, and this recipe I found in my New Food Fast cookbook fit the bill with the addition of the blue cheese. It was simple and delicious. I ate this with some home-made mac n'cheese from a recipe the same cookbook.

Halve 1 iceberg lettuce bunch and remove the outer leaves. Make a simple dressing of even quantities of oil and vinegar (white or red) mixed with mustard, fresh herbs (use any you love--I had coriander/cilantro, flat leaf parsley and basil on hand), sea salt and cracked black pepper. Crumble your blue cheese over the iceberg lettuce halves, and then pour dressing over lettuce. Serve crisp and chilled.