Last Night's Dinner Which I Forgot to Post

Szechuan Peanut Noodles

Meal: Dinner

Who made it: Me

Tastyness: 10/10

Healthyness: 8/10

Comments: This is SO GOOD and so easy, too. The peanut sauce is DELICIOUS. I'm including the recipe:

Dinner--8/20/13

Tonight's dinner was the same as last night's. I just ate leftovers.

Ms. Foodie

Dinner for Tonight

Curried Couscous Salad (top)

Tilapia with Breadcrumb and Tomato Topping (bottom)

Meal: Dinner

Who made it: I made the couscous, and Mom made the tilapia

Tastyness: 8/10

Healthyness: 8/10

Comments: Mmm...this couscous was really good. However, I've tried making the dressing and it didn't come out well, so I just tossed it, but the dish turned out fine. Use lots of curry powder. The cauliflower in it was delicious. The tilapia was good too, although I have no recipe for that. Here's the recipe for the couscous:

Curried Couscous Salad

Ingredients

Cauliflower:
Vegetable oil cooking spray
1 medium head cauliflower, trimmed and cut into 1/2 to 1-inch pieces
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Salad:
2 cups low-sodium chicken broth
1 1/2 tablespoons mild curry powder (recommended: Spice Islands)
1/2 teaspoon salt
1 (10-ounce box) couscous
3/4 cup dried cranberries
1/2 cup coarsely chopped, roasted and lightly salted cashews
1 (4-inch) piece cucumber, peeled, seeded and chopped into 1/2-inch pieces
1/3 cup chopped fresh flat-leaf parsley
1 large lemon, zested
Dressing:
1/3 cup Greek yogurt
1/4 cup extra-virgin olive oil
1 1/2 teaspoons mild curry powder (recommended: Spice Islands)
2 tablespoons fresh lemon juice
Kosher salt and freshly ground black pepper

Directions
Cauliflower: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet liberally with vegetable oil cooking spray. Set aside.

In a medium bowl, toss the cauliflower and olive oil together until coated. Put in a single layer on the prepared baking sheet and season with salt and pepper, to taste. Roast until golden and tender, about 25 to 30 minutes. Set aside to cool for 10 minutes.

Salad: In a medium saucepan, bring the chicken broth, curry powder and salt to a boil over medium-high heat. Remove the pan from the heat and stir in the couscous. Cover the pot and allow the couscous to absorb the liquid, about 5 to 7 minutes. Fluff the couscous with a fork and transfer it to a large serving bowl. Stir in the cooked cauliflower, cranberries, cashews, cucumber, parsley, and lemon zest. Refrigerate until ready to serve.

Dressing: In a small bowl, whisk together the yogurt, olive oil and curry powder until smooth. Whisk in the lemon juice and season with salt and pepper, to taste.

Just before serving, add the dressing to the salad and toss well to coat.

Sincerely,

Ms. Foodie

I'm Finally Back!

Hello, fans (few though you may be)!
I'm REALLY sorry for not posting. I've been on vacation! Since we just got back from our vacation today, dinner is just pasta and not worth reviewing. So instead I'm posting what my friend sent me: some delicious recipes she made lately! Later I'll add more info about them!

Summer Linguini

 

Fruit and Vegetable Salad

Sincerely,

Ms. Foodie

Last Night's Dinner

(Unfortunately, I lost the USB drive that puts my phone pics on the computer. This is a picture from Google.)

Shepherd's Pie

Meal: Dinner

Who made it: Me

Tastyness: 10/10

Healthyness: 9/10

Comments: This was SOOOOO good. The potato topping was wonderful with the cheese, and the filling was delicious. I used fresh carrots, frozen peas and fresh green beans instead of the frozen mixed veggies. I have just one addition to the recipe: you will need a bigger dish. I used a large casserole dish. Here's the recipe (it's a little weird, sorry):

Vegetable Shepherd's Pie

Read Reviews (58)

70

"A delicious and savory meatless meal that sticks to your ribs!"— Sparkles 

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Ingredients: Edit and Save

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Original recipe makes 6 servingsChange Servings

• 8 large potatoes, peeled and quartered
• 2 carrots, sliced
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried parsley
• 3 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons milk

• 1 onion, chopped
• 1 teaspoon vegetable oil
• 1 (19 ounce) can kidney beans, drained
• 1 (14.5 ounce) can diced tomatoes, drained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon white sugar
• 1 cup shredded Cheddar cheese
• 1/2 teaspoon paprika

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 Directions:

1. Preheat oven to 375 degrees F (175 degrees C).
2. Cook potatoes, covered, in a small amount of boiling water until tender. Drain and mash.
3. While potatoes are cooking, steam or boil carrots and mixed vegetables until near tender. Drain and set aside.
4. In a small saucepan, cook garlic powder, basil and parsley in butter or margarine for about 20 seconds (or microwave for 10 seconds). Stir into mashed potatoes along with salt and pepper. Gradually beat in enough milk to make potatoes light and fluffy, add a little more milk if necessary. Set aside
5. In a medium saucepan, cook onion in oil until tender but not brown. Stir in kidney beans, tomatoes, tomato sauce, soy sauce, sugar and vegetable/carrot mixture. Heat through until bubbly.
6. Transfer vegetable mixture to a 8x8x2 inch baking dish. Drop mashed potatoes in mounds over the top. Sprinkle with cheese and paprika. Bake, uncovered at 375 degrees F (175 degrees C) for 30 minutes.