Last week's menus

Now that I'm back in the saddle cooking up nightly dinners in the kitchen, I've been throwing together some zany combinations.

Tuesday
Guiltless Chicken Fingers
Morroccan Cous Cous (recipe below)

Wednesday
Tofu, red pepper, green bean stir fry with rice noodles

Thursday
Salmon Burgers
Roast Brussel Sprouts
Lemon Garlic Cous Cous Salad


I made up the Cous Cous recipes this week based on whatever was about to expire in the fridge. I cooked the Cous Cous on Tuesday and used half for dinner then and half for dinner Thursday in 2 wildly different recipes.

Morroccan Cous Cous salad
2 stalks chopped celery
1/3C raisins
1 chopped apple
1 carrot shredded
1/2tsp. cinnamon
zest 1 lemon
juice of 1 lemon
salt and pepper

Use about 1-1/2-2C of cooked cous cous. Mix in the rest of the ingredients and serve. You could also add some toasted almonds to this recipe.

Lemon Garlic Cous Cous Salad
8 cherry tomatoes quartered
2 cloves of garlic, minced
1tsp basil
zest of 1/2 lemon
Juice of 1/2 lemon
salt and pepper

Again, use about 1-1/2-2C cous cous, add the tomatoes, zest, lemon, salt and pepper. Cook the garlic in EVOO (Extra Virgin Olive Oil) with the basil until slightly browned. Stir in and serve.

Salmon Burgers
1lb uncooked salmon (skin removed)
1TBL dijon
2 TBL soy sauce
1 garlic clove
1" piece ginger peeled
juice of 1/2 lemon
zest of 1/2 lemon
1/2C breadcrumbs

Add everything except the salmon to a food processor. Create a sauce. Remove the skin from the salmon, chop into 2" cubes and add to the proecessor. Pulse until mixed together, stir in bread crumbs. I make about 4 patties to fry on the stove top in a little EVOO.

It's so fast that you too can whip it up.