Spiced Couscous

3 August 2010

Ingredients

  • 2 tsp butter
  • 1/2 tsp pepper
  • 1.5 tsp parsley
  • 2-3 cloves garlic, minced or pressed
  • 1 Tbs olive oil
  • 1/2 tsp thyme
  • 1/2 tsp paprika
  • 1/4 tsp pepper
  • 1.25 cups water
  • 1 cup couscous (should be a type that typically cooks quickly, <= 10 minutes in boiling water)

Bring the water to boiling, then take off the heat and add the couscous, butter, 1/2 tsp pepper, and parsley. Stir the couscous so that it is all submerged, then cover and allow to steam for 10 minutes.

In a pan, saute the remaining spices in the olive oil. Once the couscous has finished steaming, mix the sauteed spices into it.

Tunisian Lamb Chops

3 August 2010

I find this works well with pork also, if you use enough of the rub. The spiced couscous side is excellent with this!

Ingredients

  • 1.5 Tb olive oil
  • 2 Tb fresh chopped mint
  • 2 garlic cloves, minced or pressed
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • 1/4 tsp coriander
  • 1/4 tsp cayenne pepper
  • 1/4 tsp pepper
  • 1/2 lb lamb or pork chops

Instructions

Mix all the rub ingredients together and then apply to both sides of the chops. Broil or grill the chops to perfection and enjoy!

Better Than Sex Cake

3 August 2010

Well, not really. It is still very delicious though!

Ingredients

  • 1 german chocolate cake mix
  • 1 cup semisweet chocolate chips
  • 1 can (14 oz.) sweetened condensed milk
  • caramel topping
  • 12 ounces Cool Whip
  • 3 Heath bars, crushed (alternatively pick up the nifty pre-crushed Heath bar bag in the baking section and only use a portion of it)

Instructions

Heat oven to 350 F. Grease and flour 9 x 13 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars.

Chili Con Carne

3 August 2010

Ingredients

  • 3/4 lb ground beef
  • 1 cup chopped onions
  • 1/2 cup chopped green bell pepper
  • 1 Tbs (large!) garlic powder
  • 1 Tbs (large!) chili powder
  • 1 ts cumin
  • 1/2 ts salt
  • 1/2 ts cayenne
  • 1/4 ts dried oregano
  • 1/4 ts ground coriander
  • 1/4 ts ground pepper
  • 1/4 ts paprika
  • 1 15 oz can dark red kidney beans
  • 1 10 oz can diced tomatoes and chilies
  • 1/5 Tbs tomato paste
  • 1/2 ts sugar
  • 1 cup dark beer
  • 6 oz plain greek yogurt for topping

Brown the meat. Add the onion, bell pepper, garlic, chili powder, cumin, cayenne, oregano, coriander, salt, pepper, and paprika. Cook, stirring, until soft, about 4 minutes. Add the tomatoes, chilies, and their juices, along with the kidney beans, tomato paste, sugar, and beer to the pot. Stir well and bring to a boil. Lower the heat to medium-low and simmer, uncovered, for 30 minutes, stirring occasionally.

I’ve been informed that this recipe works well in a crock pot also, just put everything in the crock pot after cooking the meat. Choose your own adventure for temperature setting and duration, then post the results here!

These measurements are almost completely irrelevant. Just play with them until you find ratios you like!

Ingredients

  • 1.5 cup rotini or medium shell pasta
  • 1/2 cup blue cheese or gorgonzola
  • 4 Tbs mayonnaise (light works fine)
  • 1 cup red grapes
  • 4 Tbs chopped green onions (I found red onion works reasonably well also)

Instructions

  • Boil pasta according to instructions (should take ~9 minutes) and drain.
  • Add mayonnaise while the pasta is still hot and mix until the pasta is lightly coated.
  • Add the blue/gorgonzola while the pasta is still hot and mix so that it melts slightly.
  • Mix in the grapes and onion.

This can be served immediately or refrigerate and serve later.

Zucchini Bread

3 August 2010

This recipe is blatantly stolen from allrecipies.com, with a few notes of my own added in.

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts

Directions

  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F.
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. If the dough becomes too thick to stir well, add the zucchini and wait for the moisture to seep into the dough to loosen it a bit. Scoop batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.