Mediterranean Cous Cous

I served this with Spiced Curry Shrimp and Mediterranean Kale and it was wonderful together.

Mediterranean Cous Cous

Ingredents:
2 tsp Extra Virgin Olive Oil
1 tsp ground Cumin
1/4 tsp Salt
3/4 cup water or vegetarian broth (I used the reserved liquid from the steamer when my kale was done cooking)
2/3 cup Cous Cous
2 Tbsp Parsley
2 Roma Tomatoes, seeded and cubed (um... if you don't have tomatoes handy, you can do what I did and throw in a few tablespooons of salsa!!!)
Lemon Juice
Pine Nuts

Directions:

1. Heat olive oil and add cumin. Stir for a few minutes, then add salt and broth (or water) and bring that to a boil. Remove from heat.
2. Stir in the cous cous and cover the pot tightly. Let stand off any heat for 5 minutes.
3. Remove cover and fluff cous cous with a fork. 
4. Add parsley, tomatoes (or salsa!) and a couple of squirts of lemon juice. 
5. Add some pine nuts... You can decide how crunchy you want it to be. I added lots because I enjoy lots of flavor and texture :)

Prep from start to finish: About 7 minutes. Nice and quick! Easy, too!

Spiced Curry Shrimp

Not vegetarian obviously.....
I served this with Mediterranean Cous Cous and Mediterranean Kale.
This makes a marvelous meal (for about 3 people, when served with side dishes)

Spiced Curry Shrimp

Ingredients:
2 lbs Medium Frozen Shrimp, deveined
1/4 cup Extra Virgin Olive Oil
3 Tablespoons Cumin
1 tsp Curry
1 1/2 tsp paprika
3 tsp cayenne pepper
3 cloves minced Garlic
1/2 cup water
lemon juice
crapload of chopped up cilantro

Directions:

1. Heat the olive oil and cayenne, cumin, and paprika in a skillet big enough to fit all deez shrimps. I had the heat on Med.
2. When it heats up, add the shrimps (you can pull off the tails if you like, or leave them on- but this dish is pretty messy to have to pull them off by hand. However, I've heard leaving them on adds a flavor... so it's up to you) and the garlic and stir it for a few minutes.
3.  Add a couple of squirts of lemon juice. Stir for a minute or so-just go by how your shrimp are looking. You don't want them getting over done and rubbery.
4. Then add in the water.
5. Now turn the heat up to 6-7 (Med-High) and stir it and let it bubble rapidly until most of the liquid has evaporated away. It only took maybe 5 minutes or so. I also added in a little more cumin and a lot more cayenne since I wanted them spicy! I tasted a couple as i went along...
6. When most of the liquid is gone, add in the chopped cilantro and toss it all together.
7. You can also use some cilantro as a garnish.

Time that it took me to begin preparing the entire meal until it was served: 1 hour.

Awesome Quiche(s)!

A few months ago, we thought a quiche might be fun to make. WE WERE RIGHT! We just started throwing in all the veggies we could think of, and different cheeses, too. Therefore, I don't think we've ever made it the exact same way twice- so use this is merely a guide :)

If you're serving dinner for 6, with a side salad and some side dishes, this should do you about right.

Ingredients:
2 Deep Dish Pie Crusts from the freezer section at the grocery
1 container of Egg Beaters' All Whites Egg Whites
5-6 eggs
1/2 cup Skim Milk
2 Tbsp Extra Virgin Olive Oil
1/2 of a medium sized Onion (or... a Leek!)
1 Red or Yellow Bell Pepper
1 package sliced Mushrooms
4-6 Roma Tomatoes (or sub in some cherry tomatoes or grape tomatoes)
1 package of chopped frozen Spinach (the kind that looks like a brick) OR a few handfuls of chopped fresh baby spinach
Salt, to taste
1 bag shredded cheddar cheese (I used mild cheddar from Trader Joe's- fantastic)
1 package of diced up ham bits from the deli section (omit for the vegetarian version..... obviously)


Directions:

Preheat oven to 350.
Stick the bottoms of the pie crusts with a fork a few times. Then put them into the oven and cook them for 8-10 minutes. Meanwhile....
Chop onion/leeks, bell pepper, and tomatoes into small pieces. Saute in skillet with olive oil a few minutes. Add in mushrooms. Keep sauteeing until tender.

If using frozen spinach, defrost spinach. Squeeze excess water out of spinach.
Dump 3/4 container of egg whites into a big bowl. Add eggs. Add milk. Whisk together.
Add the sauteed onion, pepper, tomato, and mushrooms. Add spinach. Stir again.
If desired, add a little salt, to taste.
Dump in ham bits and stir together.
Add cheese and stir to combine..
When all the ingredients are mixed up, use a deep spoon and spoon the mixture into the pie shells.
Bake for 40-50 minutes at 350 degrees. Quiche is done when it has risen a bit and the middle is solid.

If you like, you can take the quiche out a few minutes before it's done and sprinkle some shredded cheese on top and cook it another 10 minutes. We aren't huge fans of that though... odd.... considering John's cheese obsession and all.

Prep time: 30 minutes. Cook time: 35-45 minutes.

Salad with Grape Tomatoes and Hearts of Palm

One of my favorites. Hearts of palm are sort of similar to an artichoke heart. They're insanely delicious. They are also high in fiber content and low in calories... Can I get a "hell yeah"?!

Here's a recipe for a single serving.

Salad with Grape Tomatoes and Hearts of Palm
This recipe makes enough for 1 salad.

Ingredients:
3/4 Cup Baby Spinach
3/4 Cup Mixed Field Greens
A handful of Grape Tomatoes, halved
5 Sticks Canned Hearts of Palm, sliced horizontally into 1" pieces
1-2 Tablespoons Balsamic Vinagraitte Dressing (I use fat free)

Directions:
Combine all ingredients in desired proportions.

Prep time: 5 minutes. Cook time: Zero! Eat it now!!!111

Salad with Oranges and Almonds

I've fixed this salad for a lot of summer picnics and it's always a hit. Very simple to make! Not sure on exact quantities here- so adjust them to your tastes.

Salad with Oranges and Almonds
The following recipe makes enough for 6-8 people, I guess?

Ingredients:
1 or 2 Cans (depending on how orangey and sweet you want it) Mandarin Oranges, drained
Baby Spinach and Mixed Field Greens, enough to fill a large bowl
1/2 Cup Slivered Almonds
Balsamic Vinagraitte Dressing (you can add to the salad or leave out and let people add their own)


Directions:
Combine all ingredients in desired proportions.

Prep time: 5 minutes. Cook time: Zeeero! Ready in 5 minutes.

Chicken Pockets

This is a recipe from John's mom. Very yummy. I've fixed it for some people who are very picky- everyone has enjoyed it!

I am hoping to try some new versions soon. Probably a ham and cheese (cheddar or swiss? Maybe some of both). And I'm hoping to figure out a vegetarian version...

Chicken Pockets
This recipe serves 4-5 people.


Ingredients:
4 Tablespoons Butter
6 Ounces Cream Cheese (I use fat free or lite)
3 Chicken Breasts (or about 1 pound of Breast Tenderloins)
3 Tubes Pillsbury Croissant Rolls (I used the reduced-fat kind)
1 1/2 Teaspoons Melted Butter
Italian Seasoned Breadcrumbs in a can

Cook:
Heat oven to 350.

Fill a large pot with water and bring to a boil.
If using chicken breast tenderloins, add them to the boiling water and cook until they are done, about 10 minutes. If using chicken breasts, cut them into chunks about 2 inches in size and boil them until done, about 10 minutes.

While the chicken is cooking, cut the 4 tablespoons of butter into pieces into a microwave safe bowl. Add the cream cheese. Soften these in the microwave by heating at Low to Medium power for about 20 seconds. Blend butter and cream cheese mixture.

Remove chicken from water and cut into smaller-than-bite-size pieces.
Add chicken to the cream cheese and butter mixture. Blend mixture until chicken is covered in sauce.

Open 1 tube of coissants. Unroll croissants.

Use 2 triangles together to make 1 rectangle on a baking stone or baking sheet.
Add heaping spoonfuls of chicken and sauce mixture to the center of croissant rectangle.
Fold edges of croissant over to fully enclose chicken and make a "pocket."

Repeat this procedure for remaining croissants and chicken mixture.

Brush the tops of each pocket with melted butter.
Sprinkle breadcrumbs over each pocket.

Bake until tops of croissants are golden brown, 15-20 minutes.

Prep time: 30 minutes. Cook time: 15-20 minutes.

Hawaiian Kalua Pig in Slow Cooker

We've made this for more than one party and it's always a hit. We usually have leftovers (because it makes A TON!) but they are fantastic when reheated the next day!

Hawaiian Kalua Pig
This recipe makes 12-15 servings.

Ingredients:
1 (3.5 pound) Pork Butt Roast
1 1/2 Tablespoons Sea Salt
1 Tablespoon Liquid Smoke Flavoring*
Approximately 12 Rolls (we like Hawaiian Bread Rolls or Potato Rolls.)
Barbeque Sauce, if desired

*Liquid Smoke flavoring can usually be found with the sauces or marinades in the grocery store.

Cook:
Pierce pork all over with a carving fork or steak knife. Rub salt first, then liquid smoke all over meat. Place roast in a slow cooker.

Cover, and cook on Low for 16 to 20 hours, turning once during cooking time. Remove meat from slow cooker and shred. Place on rolls with a dab of barbeque sauce (if desired).

Prep Time:10 Minutes. Cook Time:20 Hours.