Grown-up Green Beans

This is the first of the recipes I've been meaning to share for months now. 

I first made these green beans in November. Since it was just the two of us for Thanksgiving, I did not want to make a whole green bean casserole that would likely go to waste (of course, we took food to the barracks on that day so it would've worked out okay in the end). 

I don't remember how I came up with it exactly...but I remember them being delicious enough that now I make them about once a week. This is a 3 INGREDIENT RECIPE (5 if you count salt and olive oil) and it packs a lot of flavor. I tend to make a meal out of this and then just leave some for Scott for when he gets home from work. 

The pictures were taken at dusk with an iPhone. Forgive that, please. 

Over medium heat, put 3-4 cloves of garlic in a saute pan with some olive oil. Make sure the garlic is thinly sliced, not minced or chopped. This is what will make it sweet. 

Cook until the garlic is slightly browned and toasted. 

Add in 1/2 cup-ish (maybe more) of sliced almonds (slivered works too).

Continue cooking until the almonds are toasted. Stir often and don't let the garlic burn. Put the mixture onto a plate so the garlic doesn't burn while you crisp up the green beans. 

I buy the bags of fresh green beans that you steam in the microwave for 3 minutes. I add a bit more olive oil to the pan and then saute them...

...over pretty high heat because I want them to get crispy.

Once they're slightly toasted and have some color, add the garlic and almonds back in. 

And that's it.

Sprinkle with salt...I use kosher salt but you can use whatever seasoning you like. 

I've also added mushrooms to these, along with French fried onions. Shallots would be good too. Halved cherry tomatoes usually go in if I have them on hand. You can dress them up anyway you'd like!

An Even Easier Pasta Salad

Yeah, you're in the right place.

It's a recipe.

I've been making this for years and I made this particular batch in February and then I made it again for a potluck two weeks ago and thought Huh. I should share that.

My mom used to make a version of this salad but I like Panera's Greek dressing, so I use it instead of making my own. I think my mom used a bottled dressing also, but I can't remember the name of it, but I remember that it was easily found at Wal-Mart.

Easy Greek Pasta Salad

1 box orzo pasta, cooked and cooled

1 cucumber, diced 

2 cups grape tomatoes, halved

1- 6 oz. container of crumbled feta

1 red pepper, diced

1/2 cup sliced black olives (1 small can, drained)

Mix everything together and toss with 1/2 to 3/4 a bottle of the dressing. Keep in the refrigerator for at least a few hours (overnight works well) before serving and then add another 1/2 cup of dressing immediately before serving. 

This makes a LOT, so if it's not a very large gathering, I usually halve the recipe to serve 6-8. 

Roasted Dill Potatoes

Recipe challenge, week recipe forty-seven.

I don't like mashed potatoes. I never have really. I like instant potatoes, but rarely see the need to eat them. I don't like them that much.

I asked Scott what he wanted me to do with this bag of redskin potatoes that I had and I said, "I could mash them" and he said he doesn't like mashed potatoes all that much.  That's fate.

So, for Thanksgiving, I made roasted potatoes. I love roasted potatoes and make them at least once a week.  I honestly make a meal out of them...sprinkled with ranch seasoning, or sweet potatoes with garlic salt, etc.

For these, I used fresh dill and, after roasting the potato cubes in salt, pepper, and olive oil, I tossed them with the dill.  They were very flavorful and tasted even better the next day.

I liked them so much that I made them again a few days later.  Had to get my $4 worth out of that container of dill.  I basically ate these 4 days in a row and I don't regret it.  This would be a perfect side dish for any holiday meal.

Roasted Dill Potatoes

2 pounds rinsed/cleaned redskin potatoes (or yukon gold...those are my favorite)
2 T. olive oil
Sea salt
Freshly ground pepper
2 T. chopped fresh dill


Pre-heat the oven to 475 degrees.  I use the "roast" setting, if you have that on your oven.

Cut the potatoes into about 1cm cubes.  The smaller you cut them, the more quickly they will roast.

Toss the potatoes onto a large cookie sheet and drizzle with olive oil.  Sprinkle with a teaspoon or so of sea salt (less if using table salt) and a few grinds of the pepper mill.

Roast for 20-30 minutes.  Check at 20 minutes and stir them around if you'd like.  Sometimes I do, sometimes I don't.

They're done when golden-brown and a little crispy.  Toss with fresh dill and serve immediately.

Last-Minute Thanksgiving Ideas!

Looking at this list, you'll notice that I really only care about dessert.  There's some breakfast options. There's a couple of side dishes at the bottom. This list includes everything pumpkin, except the pumpkin pie.  I don't like pumpkin pie.

Pecan Pie

Caramel Apple Galettes

Giant Apple Turnover

Lemon Chess Pie

Caramel Brownie Pie

Apple Crisp

Biscoff Chocolate Chip Cookie Pie

Caramel Apple Cake

Laura Ingalls Wilder's Gingerbread

Apple Butter Bread

Pumpkin Bread

Pumpkin Walnut Cookies with Cream Cheese Frosting

Pumpkin Spice Brownies (with Cream Cheese Frosting)

Pumpkin Baked Oatmeal

Pumpkin Chocolate Chip Muffins

Pumpkin Apple Cake

Sweet Potato Casserole

Roasted Brussels Sprouts with Cranberry and Feta

STUFF AND THINGS will be happening on Thursday so, if you're so inclined, link on up!

Grilled Zucchini

Recipe challenge, week thirty-six.

Since I cheated with week thirty-four (and thirty-five), I got back on the wagon immediately for this past week, even if the post is showing up late.

But first, let's do a recap...

1. Baked Crab Dip
2. Mint Oreo Ice Cream Cake
3. 30 Minute Leek and Potato Soup
4. Company Chili
5. Cookie Dough Ice Cream
6. Scott's Salmon
7. Homemade Marinara Sauce
8. Homemade Naan Pizza
9. Crockpot Chicken Curry
10.  Steak Fries
11. Sort of Homemade Chicken Stock
12. Carrot Cake Blondies
13. Crockpot BBQ Pulled Pork
14. Mint Oreo Rice Krispy Treats
15. Basil-Oregano Pesto
16. Italian Couscous
17. Limeaide Margaritas
18. Burrito Bowls
19. Sausage Breakfast Bake
20. Maple Donut Muffins
21. Pumpkin Pupcakes
22. Maple Scones
23. Fajita Quinoa
24. Pineapple-Ginger Smoothie
25. Blender Guacamole
26. Caramel Rice Krispy Treats
27. Birthday Cake S'mores
28. S'mores Popcorn
29. Roasted Garlic
30. Peach Crisp
31. Lemon-Lime Bars
32. Honey Sunbutter
33. 3-Ingredient Mango Salsa 
34. Mexican Stuffed Shells (not mine but I had to share because it was new to me and really good)
35. Jalapeno Popper Dip

Hey, maybe this grilled zucchini recipe is cheating too because the neighbor told me how to make it.  We've been spending more time with the neighbors lately and they all have gigantic gardens because they're not me and actually have the mental ability to garden.  I am so so bad at it. And I'll probably never try again because this year was an utter failure.

However, I will just buy my zucchini at the store so I can keep making this as an easy summer/fall side dish.  Cold weather doesn't set in here in southern Colorado until the end of October, so I've got plenty of time.

Grilled Zucchini

1 medium-sized zucchini, thinly sliced (about 20 slices)
1 cup Zesty Italian salad dressing

In a large bowl, toss the zucchini slices with the dressing and let marinate for about 30 minutes.

When your grill is hot, spread the slices onto it and watch them closely. After about 4 minutes flip them. Cook for 2-3 more minutes and remove from the grill.  That's it!

Steak Fries

Recipe challenge, week ten.

Have you ever had the bacon and cheese fries at Outback Steakhouse?  That was my dining out option of choice during the last year of college and they probably had something to do with those 5-10 pounds I gained during my student teaching semester. Especially because they would give you this ranch sauce to dip them in.  Unbelievably good and listed as one of the worst foods in America.
After Scott and I started dating, we would occasionally go there just for fries and drinks.  We were so poor that we had no idea how poor we were, but we never seemed to lack the funds to go out.  Being 22 is funny like that.

We went to Outback in Anchorage once, after we got married, and it wasn’t very good.  The food just didn’t taste the same.  Chain restaurants in Alaska were like that; it never quite tasted right.  That’s why we eventually ended up sticking to local places when eating out.  Even now, we stay away from chains because of this.

So, I haven’t actually had those fries from Outback since, maybe, 2009.  But that’s okay.  Because you can make these fries at home and they taste just as good.  I originally used this seasoning combination in Parmesan Potatoes a few years ago.  This time, I found a tip on Pinterest that said you should pre-bake your potatoes, let them cool, slice them into sticks, and bake again.  I really liked what it did to the potatoes, creating a crispy skin. My seasoning of choice is steak seasoning.  That might sound weird, but it has this perfect combination of salty and sweet spices and gives so much flavor.  I have a bottle of Weber Chicago Steak Seasoning but I have no idea where it came from.  Check out your spice aisle to see what they offer.  After they bake coated in the olive oil and seasoning, sprinkle some cheese on top, and broil for a few minutes.  I used a 4 cheese blend, replicating that Outback version.  You can definitely add bacon if you’re so inclined.
And if you know the recipe for that Outback ranch sauce, let me know.

Steak Fries
serves 4 as a side dish (or two as a main dish)

6-8 red potatoes or yellow Yukon gold potatoes
Olive oil
Salt
Pepper
steak seasoning, about 1 tablespoon
shredded cheese (any kind you'd like)
diced bacon (optional)


Preheat the oven to 475 degrees.  
Scrub, rinse, and dry the potatoes.  Put them on an ungreased cookie sheet and bake in the oven for 20-30 minutes.  Set aside and let them cool.
Slice into french-fry-sized pieces.  The smaller the pieces, the faster they'll cook.  Place them back on the cookie sheet and coat with a drizzle of olive oil.  Sprinkle with the seasonings and toss to coat.
Place back in the oven and bake for 20-30 more minutes, until brown and crispy.  Top with cheese and/or bacon and put back in the oven for a few minutes until the cheese is melted.
Serve while warm.

I added the cheese after I took the picture (why I'm not a food blogger)..and I had no bacon, but next time I will.

Roasted Brussels Sprouts with Feta

We have a winner from Thursday's giveaway!

Thanks all for linking up!  Speaking of Thanksgiving…

I'm going to be blatantly honest here:  I felt kinda sick on Thanksgiving.  I had a sore throat and generally yucky feeling.  Therefore, the idea of eating Brussels sprouts…well, it doesn't sit well with me.  I honestly don't know if I'd be willing to eat them again, simply because we relate memories/feelings to food.  However, Scott loves them…and some of you do too.  I think that this recipe needs to be shared simply because it's a festive way to prepare these little mini cabbages (That's just what they look like to me).

I never had Brussels sprouts before this Thanksgiving and when I asked Scott if he'd ever had them, he looked at me like I was crazy.  Apparently, he used to buy frozen steam-in-bag Brussels sprouts all the time.  In college, when he lived on his own, etc.  I do find it interesting that, after 5 years of marriage, I never actually knew this.

Everyone always talks about how they're trying to get past their childhood's version of Brussels sprouts.  I suppose some of your parents used to boil sprouts and make you eat them?  Mine never did. I'm assuming that this may be because they themselves don't like this particular vegetable because, goodness knows, they tortured me with everything else they could find:  tuna, beets, meatloaf.  Blech.

So I went into this recipe without any Brussels sprouts background and, really now, I only set the smoke alarm off once, so I suppose we can count it as a success.

I think this would make a perfect side dish for Christmas or any fancy holiday meals you have coming up.  Roasting them really brings out the flavor makes the edges nice and crispy.  I used convection to roast so, after the smoke alarm went off, I switched to a much lower degree setting.  I would go with 400 degrees for a conventional oven or 300-350 on convection.

I thought the outside leaves were crispy and yummy.  To actually eat a plate of Brussels sprouts…well, I don't know if I'm there yet.

Brussels Sprouts with Cranberry and Feta
makes 4-6 servings (depending on how much you like Brussels sprouts)

20 Brussels sprouts, halved
Olive oil
Sea salt

3/4 cup craisins
3/4 cup crumbled feta

After washing, drying, and halving your sprouts, toss them in 2 tablespoons of olive oil and then sprinkle with sea salt.  Roast for about 20 minutes (see above temperatures).  You're looking for the outer leaves to be golden brown and crispy.  Let cool.  Toss them into a serving dish with craisins and feta (or any other kind of fancy cheese) and serve warm.

Stuff and Things 7/17

This week is both dragging and speeding by.  Something has come up everyday and my plans of making it into my classroom to start setting up have gotten derailed.  I have unloaded ALL THE STUFF there though because I couldn't look at it in my basement anymore.  

I was able to renew my Alaska driver's license through the mail.  I'm amazed at that.  Same picture, new license.  See you by 2020, Alaska.  You can only renew once through the mail.

Hello,  2010 Kristin.

We are remaining Alaska residents.  Scott's end game is to get some land there.  It wouldn't be a permanent home (because Kristin) but it would be his vacation spot.  I suppose I could make it work once a year or so.

I've been going to yoga or Pilates at least once a week.  I've been trying to make it to kettle bell too.  I'm only getting to the gym maybe twice a week because sometimes things interfere with class times, but I'm so much happier than I was last year when I was forcing myself to go everyday.

Denny with his girlfriend, Justine.  

My brother Denny graduated from the state police academy last week.  My parents should be very proud.  All 3 of us are now successful, employed, functioning members of society!  (I'm not even being sarcastic here.  3 out of 3 is a miracle in this day and age, right?)

I made Greek Pasta Salad a few weeks ago for dinner at the neighbor's house.  I was going to do a whole post on it but then every blogger I know started sharing it.  Repeat content is not popular, I know.  At least I have a pretty picture.  And I maintain that my mom made it first (back in 2003).

Orzo, feta, tomatoes, cucumber, black olives, red onion (if you're so inclined).  I did make my own dressing though.  I used Ina Garten's recipe (she's such a snob…a grown-up version of Blair Waldorf).

I bought $2 red wine vinegar from Wal-Mart and I know that's not what Ina is talking about here.  

Everyday I try to take the dogs around the property.  It's lots of sand, brush, and jack rabbits.  

Of course, I took that picture last week.  This week it has not stopped raining for more than a few hours at a time.  The amount of mud puddles I'm forced to drive through each day is insane.

Yesterday, I caught a mouse.  I had an inkling that there was one hanging out in the basement so I set a couple of those traps that contain them so you see that there is a mouse in it (as indicated by the super helpful gauge on the side) but it's opaque so you never actually see a mouse.  Well, the gauge said "MOUSE CAUGHT!", but it didn't seem like there was a mouse in it so I flipped it to "Set trap" and then out popped a dead mouse.  I almost threw up.  And I screamed a little bit too.

Oven-Roasted Sweet Potatoes

We eat sweet potatoes (and yeah, I know they're yams) at least twice a week.  This is truly the only way I ever make them.  They make a great side dish for any meal: quesadillas, baked fish, steak or chicken salads, etc.  Scott and I will finish off the entire pan.  I've been known to make a meal out of just these potatoes.  They are that good!

These are the spices I use.  Regular paprika is fine too, and I always top it with a sprinkle of garlic salt.  I think that garlic salt and sweet potatoes is the perfect combination.  A twist of sea salt and a squirt of lime is tasty too!

Sprinkle on a teaspoon of each…be generous!  Drizzle on some olive oil.  About 3 tablespoons.  Toss it all together.

Bake at 475 degrees for about 40 minutes.  Halfway through, take the pan out and stir the potatoes around.  You want them slightly browned and crispy on the outside and soft on the inside.  

Leftovers heat up really well, but I doubt you'll have any!

Quick Veggie Stir-Fry

In reference to the fact that my Christmas tree is still up...

Yesterday, I was putting out an Easter decoration on the dining room table.  I realized that if I took a picture of it, my tree would be in the background.  How many of you OCD-afflicted folks are completely freaking out right now?? Mwuah-ha-ha.

In all seriousness:  My husband is deployed.  Our tree is really big.  The box would need to be lugged into the crawlspace and I'm pretty sure I'd hurt myself.   Our house has two living rooms.  It's in the one I don't use.  That's why my tree is still up.  Spring break is in 1 week.  Don't worry.  It shall be taken care of then.
(Maybe)
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A long (long) time ago I bought a bag of plain stir fry veggies at Costco.  I'm slowly whittling my way through the bag.  It's gonna take awhile, but I'll do it before they all end up freezer burnt!

I like rice, I really do, but lately I've been into bulgar wheat.  It doesn't have the protein of quinoa, but it's super tasty.  Sometimes I use quinoa in this stir-fry, but bulgar lasts longer as leftovers so I can make enough for 3-4 meals to last the week.  Quinoa gets kind of funky after a couple of days in the refrigerator.  I buy bulgar out of the bulk grain bins.  It's about $2 a pound.  Very cheap.

The sauce?  This is my favorite stir fry sauce, but if I'm looking for something quicker and healthier, I just sprinkle on some store-bought teriyaki and soy sauce to taste.  That's just for me though.  I'd toss together a tasty sauce (like the one linked above) if I was making this for guests.

This is a meatless dinner (Hello?  Lent!) that takes no time at all.

Quick Veggie Stir-Fry
makes 4 servings

2 cups dry bulgar wheat
3-4 cups water
1 t. salt
1 t. onion powder
1 t. garlic powder
Juice of half a lemon

In a microwave safe dish, add the dry bulgar, salt, and the water.  I start with 3 1/2 cups of water, as you can add more later.  Microwave on high for 4 minutes.  Check to see if it's softened up and if most of the water has absorbed.  If it seem to dry, add another 1/2 cup of water and microwave for another minute.  If it's too wet, just microwave for another minute without adding the extra water.  Let it sit in the microwave for 15-20 minutes after it's done cooking. 

4 cups frozen, or fresh, stir-fry vegetables
1 t. oil
seasonings of choice (I use onion powder/garlic powder/soy sauce)

In a frying pan, heat the oil and add the vegetables (mine are usually still frozen).  Keeping it at medium-high heat, toss them around until they start to smell like stir-fry!  Sprinkle on your seasonings.  The frozen veggies only take a minute or two to cook. 

Once you pull the bulgar wheat from the microwave, add the garlic powder, onion powder, and lemon juice and stir well.  Top with the stir-fried veggies and enjoy.

Fun Noodle Macaroni and Cheese

Thanks, everyone, for your kind words and advice yesterday.  All I can say is:  God knows our struggles and answers our prayers.  School was canceled because of ice yesterday.  Miraculous works, indeed. 
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Has anyone ever seen the movie Labyrinth?  You know, the one with David Bowie in the tight pants, and the girl with the long hair (Jennifer Connelly, you can do SO much better), and the baby brother, and weird creatures, and the nonsensical EVERYTHING, and the scary 80's music, and....

Remember that one?

Yes.  Well, I think I saw it for the first time when I was about 3.  Maybe 5.  I was pretty young.  My cousins owned the videotape of it.  "Why?" is definitely a legitimate question there. 

I had nightmares for years about that movie.  YEARS.  I can't even really talk about it all that much.  Just that it was, and still is, the WEIRDEST, SCARIEST, and MOST INAPPROPRIATE movie of all time.  Enough said.  In fact, I feel a little weird linking the title to the IMDB page.  Even that seems inappropriate because I'm pretty sure this movie should just be burned, discarded, and never re-produced again.

Thankfully, I am able to move through my day-to-day life without the scars and suffering that have befallen me showing.  I've learned to get over it and function.  For the most part anyway..

Until...a student asked me about it.

A girl asked me if she could bring in Labyrinth to share with the class.  I nearly broke into tears and a cold sweat when she said that title.

Needless to say, I will not be scarring the future generation by allowing them to watch such cinematic gibberish*.

We'll be sticking with cooking rats, martial arts practicing pandas, and surfing penguins in Room 210.
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None of that has anything to do with macaroni and cheese, except for the fact that a student gave me these adorable macaroni noodles for Christmas.  I was quite excited to try them out with my VERY favorite macaroni and cheese recipe.

Everyone knows that macaroni and cheese tastes best when made with noodles of shape and character. 

This is a quick dinner, tastes great as leftovers, and uses no butter or flour but is still incredibly creamy.

Stove-Top, One Pot, Macaroni and Cheese.

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*If you're a fan of Labyrinth, I'm sorry if I've offended you.  Seriously, no one likes their favorite things to be made fun of.  Maybe you can tell me why you like it?  Or share a traumatic movie-viewing experience from your own childhood?  Also scarring me from the 80s?  Alf and clowns.

Spinach and Artichoke Dip

When I typed "artichoke" for the title of this post, I spelled it "arctichoke".  Been spending too much time studying the Arctic and writing "Arctic" on the board, I suppose.

Did you know "Arctic" has two "c's"?  You should.  Most nine year-olds don't.

Speaking of spelling...I saw a Pin that said there is something wrong with you if you still think "definitely" is spelled "definately".

I guess there's something wrong with a lot of people.

"I digress" goes without saying.

(One of these days, I promise I'll start keeping my issues with the spelling habits of others to myself.  Are there any misspelled words out there that REALLY bug you?)
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This dip can be made one of two ways.

You can do it up in the Crockpot and keep it warm for a party or a Friday night at home.  Or you can bake it in the oven and...still serve it warm for a party?  I guess it depends if you want the top crispy and broily-like*.  Then you should definItely go the oven route.

Spinach Artichoke Dip adapted from A Year of Slow-Cooking

for an 8x8 dish or a 1.5 quart Crockpot

One 8 oz. block cream cheese (I used light.)
1 cup sour cream (I used light.)
Half a 14 oz. can of artichoke hearts, finely chopped
2 cups fresh baby spinach, finely chopped
1 t. garlic powder
1 t. onion powder
1 cup shredded mozzarella, divided
1 cup shredded parmesan, divided


If making in the Crockpot:
Throw everything into the Crockpot.  No need to mix.  Cook on low for 2 hours or high for up to 90 minutes.  Stir every 45 minutes or so.  Very easy.

If baking in the oven:
In a bowl, mix the cream cheese, sour cream, artichokes, spinach, garlic/onion powder, and half a cup of each cheese.
Spread into an 8x8 pan.  Top with the rest of the shredded cheese.
Cover with foil and bake at 350 degrees for 20 minutes.  Remove the foil and broil until the top is nice and bubbly. 


*Making up your own words is cute.  Misspelling those that already exist is not :)

Sharing it!
Friday Food
Frugal Food Thursday
Sweet Indulgences Sunday 
Mouthwatering Monday
Melt in Your Mouth Monday
Strut Your Stuff Saturday

Sweet Potato Casserole

Blogging advice appreciated! 

Oh, and there's a new giveaway too!
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For 3 1/2 years, I worked at a restaurant.  That restaurant had a Thanksgiving buffet.  Therefore, for 3 years, I worked on Thanksgiving.

They served this sweet potato casserole on the buffet one particular year.  The cook to whom the recipe belongs no long works there, so I'm pretty sure they don't serve it anymore. 

A group of customers liked this casserole so much that they begged me to give them the recipe.  I didn't know the recipe to begin with.  However, they persisted and promised to send me real Vermont maple syrup in exchange for the recipe.  That's right, they had traveled to Pennsylvania, to visit friends, from Vermont for Thanksgiving.

I managed to get the recipe.  My mom got such a kick out of the whole story that she made a copy of the recipe for herself and has since been making this casserole for every Thanksgiving and Christmas since 2006.

I mailed them the recipe.  They mailed me maple syrup, along with a cute little cream/syrup pitcher that now sits in my kitchen.

Sweet Potato Casserole
makes a 9x13 pan

4 sweet potatoes (yams), cubed and cooked
1/4 cup butter (half a stick)
2 eggs
1 t. cinnamon
1 t. nutmeg
1/2 t. salt
1/2 cup milk

1 cup shredded coconut
1 cup chopped nuts (walnuts or pecans)
1/2 cup brown sugar
1/4 cup butter (half a stick), softened
1/2 cup flour

In a large bowl, combine the cooked sweet potato cubes, butter, milk and seasonings.  Mix well with an electric mixer.  Add the eggs and combine well.  Spread into a 9x13 pan.

In another bowl, mix the coconut, nuts, and flour.  Crumble in the softened butter.  It's like making a crisp or crumble.

Top the sweet potatoes with the crumble mixture and spread evenly.

Bake at 400 degrees for 25-30 minutes until brown on top.

*I'm well-aware that these are yams, as yams are orange.  "Yam Casserole" doesn't sound nearly as appealing though.

Being Shared At:
Sweet Indulgences Sunday
Savory Sunday
Melt in Your Mouth Monday

Zucchini Israeli Couscous

*I'm currently experiencing some internet issues.  i.e. I don't know how to properly work a router and Scott isn't here to do it for me.  So if I'm not responding to comments as usual..blame the bears and caribou that my husband is off chasing after.*

I've been fascinated with the idea of Israeli (or pearl) couscous for a few months now.  I really wanted to try it.  Unfortunately, like my searches for most things pleasant and good, I couldn't find it in Alaska.  Now, once again, when I say "couldn't find it", I mean it's not readily available at Wal-Mart or the commissary and I refuse to venture into Fred Meyer or Carr's because I would prefer to keep my arms and legs. 

I've read a lot about Trader Joe's on websites like this and this.  It has also fascinated me.  It seems like a magical world.  Reasonably priced ingredients are what I desire.

On a recent trip to southern California for the wedding of friends (we're such jet-setters), I encountered the mythical Trader Joe's.  I bought groceries.  Stuffed them in my suitcase.  And hoped they'd make it back to the tundra unscathed.


The Israeli couscous came back with only a slight dent in the box.

Zucchini Parmesan Israeli Couscous
4 servings

1 1/3 cups dry Israeli couscous
1 3/4 cups water
2 cloves garlic, thinly sliced
1 1/2 cups chopped zucchini
Juice of half a lemon
1-2 diced Roma tomatoes
3/4 cup shredded Parmesan cheese
olive oil
salt and pepper to taste

Heat some olive oil in a deep skillet.  Toast the thinly sliced garlic for a few minutes until it turns a light golden brown.  Push off to the side and add the zucchini and tomato.  Add a bit of salt and pepper.  Just cook until it browns up a bit.  About 3 minutes.  If you notice that your garlic is getting too brown, remove it from the pan at this point.

Remove the zucchini, tomato, and garlic (if you haven't already done so) to a plate and set aside.  Add another tablespoon of olive oil and then the couscous.  Let it toast for about 5 minutes.  Add the water and cover.  Let it simmer on low heat for 12-15 minutes, or until all of the water is absorbed.  Add the zucchini and garlic back in and heat through.  Add the lemon juice, stir in the cheese, and season to taste.

This is a perfect vegetarian dinner.

Shared at:
Savory Sunday

Baked Smashed Potatoes

These are the perfect accompaniment to any main dish.  We ate them alongside steak salads one day and alongside pizza a week before that.

I highly recommend using Yukon Gold potatoes.  They are yellow and creamy and smooth all over.  Plus, they're a perfect size for quick cooking.

Also, dress them up with some cheese and sour cream.  They're a quicker alternative to a baked potato.

Baked Smashed Potatoes

12 Yukon Gold potatoes (all about the same size, if possible)
olive oil
steak seasoning (like Montreal)
onion powder
garlic powder
sea salt

Wash the potatoes and poke them with a fork (lest they explode) and microwave for about 8 minutes.  They should be a well-cooked and almost a little mushy. 

 Place on a cookie sheet and slit the tops so they are easier to smash down.

Smash with a potato masher and drizzle with olive oil and sprinkle with seasonings.  Use as little or as much as you like.  If you need more, you can always taste test after baking and re-season.

Bake at 400 degrees for 15-20 minutes.  They're done when they're a little brown and crispy.


P.S.  Do you like my new plates?

Most people go to southern California to visit Disneyland and Hollywood.  When I go to southern California, I buy cheap name-brand clothes at Marshall's, plates at Home Goods, groceries from Trader Joe's...and a colander.

Oh.  And an I-Phone. 


P.P.S.  Speaking of indulge...my mother heard my desperate pleas for help (I am STRANDED here, people) and sent me a lovely, about 70% off, Lucky Brand purse. 

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Perfect Crispy Hashbrowns

1.  Is it odd that the smell of brand-new American Eagle jeans makes me homesick and nostalgic for school shopping all at the same time?

I didn't think so.

2.  We've got a bit of a True Blood obsession going on 'round here.  I had Netflixed the first couple of episodes of Season 1.  The mail wasn't fast enough for Scott.  We bought Seasons 1 and 2 at Wal-Mart the other night.  I love it.  (yes, "Netflixed" is a verb)

3.  When I was 13, I had ripped off the majority of my big toenail playing soccer.  It hasn't been right since.  Lately, I've been plagued by an ingrown toenail.  Seriously impacting my running.  Not.  More like giving me another reason to sit on the couch with True Blood.

Too much information?

Sorry.

4.  I went through a phase in 2008 where I loved baked potatoes with all of the fixings.  Especially the ones that came with The Wallaby Darned from The Outback. So I used to eat a lot of baked potatoes at home.  Dining at The Outback is not good for a college student's budget or waistline, as I learned in both cases.  But better than baked potatoes?  Crispy hashbrowns.  Here's a recipe for perfect hashbrowns.  The steps themselves are more important than the ingredients, so it really doesn't matter what kind of potatoes you use. 

Perfect Crispy Hashbrowns


4 medium-sized potatoes*, washed and poked with a fork to allow steam to escape
olive oil
1/2 cup thinly sliced onion
2 T. butter
1 t. garlic powder
1 t. onion powder
1 t. salt
1/2 t. pepper

Shredded cheese, sour cream, green onions, etc.

*I used small red potatoes.

Cook the potatoes in the microwave until they look like this.  For me, this took about 7 minutes on high.

           Put them into a frying pan, in about 2 T. of olive oil, over medium heat.  Stir in the spices.  

Put 1 T. of butter on top of the potatoes so it melts down over them.  Cover the pan. 

 Meanwhile, take your onion and 1 T. of butter and put it in a pan.  The lowest heat possible is ideal.  Cover it and stir every few minutes.

 After about 20 minutes, your potatoes will look like this.

  You can turn off the heat, but cover to keep warm.

 It might take about 30 minutes but, on the lowest heat possible, your onions will caramelize nicely.

 Mix the onions in with the potatoes.

Top with cheddar cheese and sour cream.

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