Curry Couscous

This is a twist on a recipe from a Weight Watchers menu. The original recipe uses rice. We decided to use leftover couscous. I wasn't a big fan but my husband loved it! I don't know why, maybe it was just the texture of leftover couscous.

Curry Couscous

couscous
dried fruit (I think ours was raisins, apricots and cherries)

Rehydrate the fruit with just a little hot water. Add to couscous including water. Heat through, adding a little butter, 3/4 teaspoon of curry powder and a pinch of salt.

VTV: Avocados

First, I have to apologize for my delay in posting this week's vegetable. Sorry, Nina! The timing just didn't come together for me this weekend. So, with my avocados and mango super ripe and needing to be used I made my salad as soon as I got home from work tonight.

I was really excited about this week's vegetable but I guess I've really only eaten avocados as guacamole and not by themselves. I did make guacamole this week as well, stay tuned for that post. I wasn't as thrilled with avocados on their own. Maybe mine were a little over ripe and therefore a little too mushy. I'll have to play around with this one some more. I did really love the dressing on the mango though!

The avocado roundup can be found here and come back next week for asparagus!



Avocado and Mango Salad
Source: adapted from Joy of Cooking
Photo: my kitchen

Ingredients

1 lemon
2 avocados
1 ripe mango
1/2 red onion, thinly sliced
1/2 cup extra virgin olive oil (I don't think I used this much, I just eyed it)
2 tablespoons fresh lemon juice
salt and pepper

Directions

Halve the lemon. Halve, pit, peel and thinly slice lengthwise the avocados. Squeeze the lemon over the avocados. This prevents the avocados from turning brown.
Peel and seed the mango. If you have a mango peeler, it really does the trick!
Whisk together in a small bowl the oil and lemon juice . Season with salt and pepper. Pour dressing over the avocados and mango.
Mix together and chill for 1 hour before serving.

Easter Dinner: The Official Menu

If you read my last post, you know I was recruiting help for my Easter dinner menu. Thank you to Clara for posting it as her question of the day. Thank you to Amanda, April and Dawn who left me some wonderful suggestions here on my blog.

Easter Dinner 2008
Brown Sugar & Spice Crusted Ham
(source: Cooking Light)

Deviled Eggs

Roasted Asparagus
Corn

Stuffing
Mashed Potatoes w/gravy

Grandma's Sticky Rolls
(source: my grandma)

Carrot Cake with Cream Cheese Frosting
(source: Good Things Catered)


Come back next week for recipes, pictures and reviews from my guests!

Roasted Red Potatoes

This recipe came from Amber's Delectable Delights. It was a great side dish to our turkey burgers. They were awesome!

Roasted Red Potatoes
(Source: Amber's Delectable Delights )

Ingredients:

4 red potatoes (we used regular potatoes since that was what was in the pantry)
2 tablespoon bread crumbs
1 tablespoon olive oil
1 tablespoon Parmesan cheese
Your choice of seasonings (I used garlic power, onion powder, and parsley)

Directions:
Preheat oven to 375 degrees
Slice potatoes into wedges and place into medium bowl. Season with all the remaining ingredients and place into preheated oven. Cook for 30-40 minutes or until potatoes are done to your desired crispness.

Green Bean Casserole

This is a good Thanksgiving Day side dish!

From: Campbell's Kitchen

Prep: 10 minutes
Bake: 30 minutes

Serves: 6

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
1 tsp. soy sauce
Dash ground black pepper
4 cups cooked cut green beans
1 1/3 cups French's® French Fried Onions

Directions:

MIX soup, milk, soy, black pepper, beans and 2/3 cup onions in 1 1/2-qt. casserole.

BAKE at 350°F. for 25 min. or until hot.

STIR . Sprinkle with remaining onions. Bake 5 min.

TIP: Use 1 bag (16 to 20 oz.) frozen green beans, 2 pkg. (9 oz. each) frozen green beans, 2 cans (about 16 oz. each) green beans or about 1 1/2 lb. fresh green beans for this recipe.

For a change of pace, substitute 4 cups cooked broccoli flowerets for the green beans.

For a creative twist, stir in 1/2 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with 1/4 cup additional Cheddar cheese when adding the remaining onions.

For a festive touch, stir in 1/4 cup chopped red pepper with soup.

For a heartier mushroom flavor, substitute Campbell's® Condensed Golden Mushroom Soup for Cream of Mushroom Soup. Omit soy sauce. Stir in 1/4 cup chopped red pepper with green beans.