Garden Veggie Couscous

I'm a fan of quick-n-easy dishes that satisfy quickly and make plenty, like this veggie couscous:

1 cup couscous (large/middle-eastern/israeli)
2 half-inch slices firm tofu, cubed
1 small summer squash
1 cup cut baby-bella mushrooms
1 medium onion, cut small
1/2 cup leftover sugar snap peas, cut in pieces
3 cloves garlic, minced
oregano
marjoram
red pepper flakes
sea salt and black pepper to taste

(makes 3 portions :)

As usual, sauté the garlic and onion a while, then add the herbs and veggies. Fry that on medium, stirring, until it starts to soften up (5-8 minutes). Add a 1/4 cup of water as the veggie juices dry up and keep frying. Okay, now add 1 and 1/2 cups of water and the couscous and stir it up. Cook that for five minutes, stir, put a lid on it and turn off. Let sit for 10 minutes. Yum!

Roasted Eggplant Spread

Here's a little spread that is quick to make. I think I need to add something that will give it a little more kick, currently it is slightly bland for my tastes.

What you will need:

1 large eggplant

2 to 3 cloves of garlic (pressed)

2 tablespoons of olive oil

freshly ground salt and pepper

parsley for garnishing purposes

What you will need to do:

Preheat the oven to 450. 

Give the eggplant a few deep slices so it won't explode while cooking.

Place eggplant in a pan and cook until tender (about 30-40 minutes).

Once you have removed the eggplant from the oven allow to cool for about 10-15 min.

Peel the skin from the eggplant.

Place eggplant, olive oil and garlic in blender on chop mode. 

Salt and pepper.

Serve with sliced pita bread and garnish with parsley.

I do enjoy the way this tastes, but as I said I would like to figure out a way to give this little number a little more kick. It takes so little effort to make, which makes this dish great for a dinner party appetizer. 

Hello dal-ling!

I found this recipe for Dal from a cookbook I received this Christmas. What you will need:

1 cup dried lentils

3 cups water

2 cups finely chopped onion

olive oil

2 cloves of garlic

1 teaspoon of curry powder

1 glass of wine to consume while cooking

I began by combining the lentils, water and 1 cup of onion and bringing to a boil.  Once brought to a boil, I reduced the heat and simmered for about 30-40 minutes. 

Halfway through the boiling/simmering process, I heated some olive oil up in a medium pan and added the remaining onion, garlic and curry powder. I sauteed until the onions were golden and soft.  I then combined the saute with the cooked lentils and salted to taste.

Although this recipe doesn't call for butter, I threw in a small chunk in the lentils while cooking for taste. I also used a potato masher to mash up the lentils while cooking. I'm sure there's more sophisticated techniques, but I was unsure of the "professional" way to achieve a hearty yet smooth consistency. I wanted to stay away from making a soupy dal. 

I served this over some brown rice. I thought it was tasty if I do say so myself.

Michael Pollan's new book

Michael Pollan has a new book out, In Defense of Food: An Eater's Manifesto. I can't wait to read it. Paula Crossfield has a nice post about it on her blog, A Lucid Spoonful, with an audio stream of Pollan talking about his book on The Leonard Lopate Show (WNYC).

Welcome to Tasty '08

Welcome to Tasty '08! This blog chronicles our culinary explorations in the year 2008. Who are we? Your friends, Bethany and Jack. We invite you to join us for dinner, a pot-luck (at your house), and to share your culinary tips and impressions. Hope to see you soon!

: J+B