Tag: tomatoes (Page 1 of 3)

Tomato-Pesto Couscous Bowls

September 16, 2016 / Jenny / 10 Comments

This quick and easy couscous mixture is a definite crowd-pleaser. The flavors of toasted pine nuts, fresh tomatoes, pesto, and Parmesan cheese all combine to make a delicious dish that tastes great warm, room temperature, and cold, so you can refrigerate any that is left over, and easily have it the next day.

Sometimes a cook needs a really easy, really quick, yet really delicious recipe to fall back on during busy times. I won’t list to you my family’s schedule these days (it would take too long, and would most likely be boring to anyone but me!) but let’s just say that on many evenings, there isn’t a lot of time to make a complicated meal. This couscous dish has been in a regular rotation with us lately, because it takes under ten minutes to prepare, yet it tastes like it took much longer, and it incorporates great flavor with good nutrients.

The Near East company makes all kinds of flavors of couscous mixtures, and I have tried many of them. For this dish, I like to use the toasted pine nut couscous mix, and then add my own tomatoes, pesto, and cheese. (I am not getting paid to promote this company’s couscous mix, though maybe I should look into that….)

Though couscous is not gluten-free (it is made from semolina, so it is actually considered a form of pasta), it does have some health benefits, such as vitamins B and E, and a relatively high amount of the mineral selenium. I am kind of in the middle of the road when it comes to gluten, where I am trying not to eat too much of it, yet I find that eating some foods with it works fine for my body. The thing I really like about couscous is the quick-cooking factor, and also the versatility. It’s a way to get in some vegetables and herbs, like tomatoes and basil, and feel full and nourished at the same time.

Anyway, I love the tangy taste of the pesto with the fresh, ripe tomatoes, which are so good this time of year! If you want to add shredded, cooked chicken to this couscous recipe, feel free. I know we are having it as part of our dinner tonight, and my husband will probably take a container of it with his lunch tomorrow. I hope you all enjoy the last few days of summer! It is really starting to look and feel just a bit like fall, which is not a bad thing, but for me, it is a bit nostalgic. The daylight is fading earlier in the evenings and there is a bit of a chill in the breeze now, yet the sun is still warm and soft in the afternoons. Have a great weekend!I am sharing this recipe over at Angie’s Fiesta Friday, co-hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked.

Tomato-Pesto Couscous Bowls

Servings: 4
Time: 10 minutes
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Ingredients:

One package of Near East Couscous Mix (I think the toasted pine nut mix works best for this recipe)
1 cup of chopped fresh tomatoes
1 tablespoon of prepared pesto (store-bought or homemade)
1/2 cup of shredded Parmesan cheese
fresh basil sprigs for garnish, if desired

Directions:

Prepare the couscous according to the directions on the package. While the couscous is cooking, chop the tomatoes, and measure out the pesto and shredded cheese. When the couscous is cooked, combine all the ingredients. Serve in bowls. May be served warm, at room temperature, or cold out of the refrigerator, if using as a leftover. Enjoy!

Refreshing Tabbouleh

September 3, 2015 / Jenny / 14 Comments

Tabbouleh is one of the most refreshing salads I have ever tasted. With lots of mint, cucumber, lemon juice, parsley, and ripe, juicy tomatoes, it not only quenches my thirst and naturally cools me down, but it is also full of nutrients and tastes delicious. The grain in tabbouleh is bulgur wheat, which tastes similar to couscous. I really like bulgur because it is a hundred percent whole wheat and full of fiber, iron, protein, and vitamin B-6. Bulgur is also a relatively low glycemic index food, so it causes less fluctuations in blood glucose levels than many other carbohydrates. Plus, it is filling without giving one that stuffed feeling.

With the heat wave we have been experiencing this week, it is the perfect dish to satisfy a body in need of nutrients with a light touch. It is also a perfect dish to take to potlucks and picnics, since this salad does not wilt easily.

I can’t believe I forgot about this dish all summer until now, since my whole family loves it, and I made it numerous times last summer. We have some of the ingredients growing in our very own garden right now, including parsley, tomatoes ripening on the vine, and mint growing rampant. That makes it even better, because the freshness of the vegetables is key to the wonderful flavor. Luckily, I am now back on track again with the tabbouleh, and there is still time to make more, with the tomatoes still rolling in! After eating a big bowlful during dinner tonight, my son said that he likes tabbouleh so much, he would rather eat a bowl of it than eat an Oreo (!), and with him, that is saying something. With that kind of endorsement, I am going to make another batch tomorrow! In fact, I plan to double the recipe so it will last for more than one meal.

The recipe I am sharing below reflects the balance of traditional tabbouleh ingredients we like best in my family. Feel free to adjust the levels to your personal tastes. It only takes about a half hour to whip up a batch, though it tastes best after it has chilled at least an hour.

Until the next time, stay cool, and savor what remains of the beautiful summer! The mornings have been so misty and lovely here lately, before the day starts to really heat up. The insects are humming and there is a golden hue to the light. I hope you have a great Labor Day weekend! I am off to visit Angie’s Fiesta Friday, co-hosted today by Effie @ Food Daydreaming and Steffi @ Ginger & Bread.

Refreshing Tabbouleh

Servings: 4
Time: approximately 35 minutes
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Ingredients:

1/2 cup of bulgur
1 cup of tomatoes, chopped
1 cup of cucumber, peeled and chopped
1/2 cup of green onions, finely sliced
1/2 cup of flat-leaf parsley, chopped
1/2 cup of mint leaves, chopped
1/3 cup of fresh lemon juice
1/3 cup of extra-virgin olive oil
salt and pepper to taste

Directions:

Wash the bulgur in a bowl, changing the water a few times. Then cover the bulgur with boiling water. Set aside and let it sit for 30 minutes.

Meanwhile, wash and finely chop the vegetables and herbs, and place them in a medium bowl. Add the lemon juice, olive oil, salt and pepper. When the bulgur is done, drain it through a fine strainer. Take the bulgur by handfuls and squeeze the excess water out of it, then add it to the bowl with the salad mixture. Stir gently to combine. Cover and refrigerate the tabbouleh for at least one hour. Serve cold. Enjoy!

My Favorite Pico de Gallo

August 14, 2015 / Jenny / 29 Comments

Luscious, juicy tomatoes, bright, distinctive cilantro, slightly spicy onion and chili pepper, and tangy lime juice with salt combine to create a fresh salsa just bursting with summer flavor. Pico de gallo, also known as Salsa Mexicana, is a beloved condiment in Mexico. It has become a summer staple in my home, and it goes great with tortilla chips, in tacos, or as a topping for chicken, among many other uses. I am not an expert in Mexican food, but I am definitely an enthusiast. And with tomatoes ripening on the vine in our garden (finally!), it is easier than ever to mix up a batch of this pico de gallo and capitalize on the freshness of the tomatoes.

My son fell in love with pico de gallo at one of our favorite Mexican restaurants earlier this summer, and I have been trying to recreate it at home ever since. There are countless recipes out there, and variations as well, though most pico de gallo recipes seem to consist of tomatoes, onions, cilantro, chili peppers, lime juice, and salt. Some add cucumbers, avocado, or radishes–all versions I would like to eventually try. But first I wanted to get the basic version down, since the varying amounts of each ingredient can change the taste. I finally hit upon a version that my family and I just love! I will share it below, in case you are still searching for a pico de gallo recipe that you’d like to try. The amounts of the ingredients can be adjusted to suit personal tastes, but one thing is ultra-important: the freshness of the tomatoes is key. Roma tomatoes are typically used, but since we are not growing those in our garden this year, I used our tomatoes and just cut out the seeds (the seeds would make the salsa too watery). I like things only mildly spicy, so I cut out the seeds of the jalapeño pepper before dicing it. If you want to add more heat, add some pepper seeds. And if you have a variation of pico de gallo you love, I would love to hear about it!

It has been awhile since I have been in this space, and I have missed it. I have missed posting, and I have missed keeping up on what my fellow bloggers are up to. But it was for a good cause–I was on a lovely vacation with my extended family, and was “unplugged” for a few days. It was very relaxing and inspirational to be around so much nature and water. I fell in love with paddle boarding on a small, quiet lake, and we saw loons and a bald eagle as we were paddling. We also spent time at Lake Michigan, which is one of my favorite lakes on earth, and got a chance to go for a long sail on my brother’s boat. My mother coordinated the vacation in order to have time to spend with each other and to celebrate the memory of my dear father. It would have been their 50th wedding anniversary this summer. It is not easy to get everyone all together in this busy world, and we dearly missed one of my brothers, who was unable to come. But my other two brothers and their families came, as well as my husband and children. We rotated dinner-making duty, and had some delicious, simple dinners, enjoyed outside on picnic tables, with a view of the lake. The kids had lots of cousin time, which is mostly loud, crazy fun, making memories they will keep forever.

I hope you are all enjoying the summer, and savoring all the fresh fruits and vegetables available this month. August is one of my favorite months with its mellowing sun and humming insect noises at night. And with all the blooming around here, it is easy to find a bouquet of fresh flowers to brighten up any room. Have a great weekend! Fiesta Friday is beckoning, with lots of intriguing recipes and photos!

My Favorite Pico de Gallo

Servings: makes about 2 cups
Time: 15 minutes, plus at least one hour to chill
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Ingredients:

1 and 1/2 cups ripe tomato (about 2 medium-sized tomatoes), diced and seeded
1/2 cup onion, diced
1 jalapeño pepper, finely chopped (and seeded, unless you want lots of heat)
1/4 cup cilantro, finely chopped
2 tablespoons of lime juice (about 1 lime-worth of juice)
salt to taste

Directions:

Wash and chop tomatoes, onion, jalapeño, and cilantro. Combine in a medium-sized bowl. Squeeze the lime juice into the bowl, and add salt to taste. Feel free to adjust amounts of ingredients to taste. Stir gently, cover, and refrigerate for at least one hour. Serve with tortilla chips or use in tacos, or as a topping for many other dishes. Pico de gallo will keep in the refrigerator for a couple of days, but is best when used within the first day. Enjoy!