Simple Salad

I often find it hard to adjust to my own cooking, after having many meals at home. This certainly isn't helped when you come home to an empty refrigerator. After learning this the hard way, I now try to keep a few things on hand at all times. Always have a couple of different cheeses in you refrigerator. Cheese will often last for a long time, but check for mold. I usually keep swiss, goat, and feta cheese in mine. I also have learned to keep some canned goods on hand. I know that canned goods are usually no substitution for fresh vegetables; but, when you are exhausted from traveling all day, you are not going to feel like washing and cutting a bunch of veggies! I usually keep pre-sliced beets, corn, roasted red peppers, and artichoke hearts on hand. You can easily make a hearty vegetable and cheese salad. I happened to have some romaine lettuce on hand, so I used that, a can of beets, goat cheese, tomatoes, and sprinkled a little goddess dressing on top. You could substitute your favorite dressing. If you want more protein, keep chickpeas, canned tuna, canned salmon, sardines, or some sort of beans on hand.

Cous Cous Creation

Cous cous was one of the first dishes I learned how to cook on my own. My mom gave me her recipe, that I will not reveal on my blog, and I have come up with my own variations. The great thing about cous cous is that it is so easy to make, it only takes about five minutes, and is versatile. If I am not making a hummus sandwich for my friends, they request my cous cous. The version I made today was my beet and red onion cous cous. I am willing to share this recipe, but you must make it and leave a comment!

First, boil the water for the cous cous. While the water is starting to boil slice the beets (I used canned) and slice the red onion. Eyeball the amounts when you stir them in. When the water is boiling pour in the cous cous, take it off the heat, and cover it for five minutes. After five minutes, the fun begins. First, add about 1/4-1/2 cup of extra virgin olive oil. Then add salt and pepper to taste. Then start adding ingredients. I put the beets in, they turn the cous cous a lovely pink color and give it a little sweet flavor. Then add the red onions. Stir it a lot. Then add the secret ingredient. My secret ingredient is...HUMMUS. It gives the cous cous a different texture and flavor. Most of the time I use spicy hummus, but today I used garlic hummus. Then add more salt and pepper and hot sauce (if you like it spicy). I always try to have a box or two of cous cous in the cupboard. Its great to make when you find out last minute that a friend is coming over for a drink, or even for a party. This beet cous cous I created for valentines day; but, clearly it is great year round! I am sure I will blog about other cous cous creations, but just to give you a little preview other ingredients I put in different variations of my cous cous are: lemon, shrimp, eggplant, peppers, olives, and more.