Shrimp and Zucchini Couscous

A while back, I saw this delicious looking recipe that Kendra posted on her blog. Immediately, I bookmarked it in anticipation of zucchini season. So, now that we have zucchini coming out of our eyes, ears, and noses, it was one of the first meals I made. I was kind of afraid that the Dude would not love it but I was pleasantly surprised. He even cracked open the leftovers later in the evening to take a few bites and exclaimed that it was "so freakin' good". The meal is vibrant, colourful and oh so summery!

Shrimp and Zucchini Couscous -modified from Kendra
1 cup of couscous
1 1/2 cups water or broth
1 lb. of shrimp, peeled and tails removed
1 large** zucchini, diced
1 small red onion, diced
2-3 garlic cloves, minced
1 large tomato, diced
A few leaves of basil, chopped**
Salt
Pepper
EVOO

*Please note: large is a relative term - the zucchini I used was large in comparison to what you might find in the grocery store but small in comparison to what I found in my garden upon returning from a week's holidays.

**Please, please, please, please, please, please, PLEASE use fresh basil.

Begin cooking couscous according to package instructions. For mine, I brought 1 1/2 cups of broth to a boil and then added a bit of salt and the couscous. I stirred, put a lid on, removed the pot from the heat and timed it for 5 minutes. After 5 minutes, fluff with a fork and you're good to go.

Meanwhile, in a large skillet, heat a small amount of olive oil over medium heat.

Add shrimp to the pan, spreading out as much as possible. Season with salt and pepper.

Cook for 1-2 minutes, until beginning to turn pink and then turn. Season the second side with salt and pepper.

Cook for another 1-2 minutes until shrimp are pink and curled and then set aside on a plate. Do not be tempted to overcook the shrimp, they do not need long at all.

Add another bit of oil to the pan along with the zucchini and onion. Cook for 4-5 minutes until they are beginning to soften. You don't want them to be mushy.

Add the garlic, and stir for a few seconds to let the garlic soften.

Add the tomatoes, another pinch of salt and pepper, and cook just long enough for the tomatoes to get warm and juicy.

Remove from heat and stir in the basil and shrimp.

Add couscous to a large serving bowl and top with shrimp mixture. Stir it all together and top with a few more sprigs of basil for some visual appeal.

Makes 4-6 servings

Isn't it beautiful?

P.S. It is 9:58 am and after writing this post, I am feeling ever so tempted to go heat up the leftovers and eat my lunch right now. It is that delicious.

Oatmeal Blueberry Muffins

Don't let all these blueberry recipes fool you - we don't have fresh blueberries just yet ... In fact, I'm just trying to use up the last few that are still kicking around the freezer since last year. I can't believe I still have any left!

This is the first recipe that I made from the Family Cookbook that my aunt put together that features all of my Grandma's most famous recipes. Smelling the muffins baking in the oven reminded me of sitting in Grandma's kitchen, watching her work and learning from her.

Oatmeal Blueberry Muffins - from Grandma Vine
1 cup oats
1 cup sour milk (add 1 T vinegar to just shy of a cup of milk and let it sit for 10 minutes)
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 brown sugar
1 egg
1/4 oil or butter (melted)
1 cup blueberries

1. Combine oats and milk in one bowl.

2. Combine dry ingredients in a separate bowl.

3. Beat egg and add to milk mixture along with oil and blueberries.

4. Slowly add to dry ingredients. Stir until just mixed.

5. Transfer to muffin tins.


6. Bake at 400 for 15-22 minutes until toothpick comes out clean.

Makes one dozen muffins.

Blueberry Banana Bread

Blueberry Banana Bread - from cooks.com

1/2 c. butter
1 c. sugar
2 eggs
1 c. mashed ripe bananas
1 c. frozen blueberries
1 1/2 c. flour
1 tsp. vanilla
1 tsp. baking soda
1/4 tsp. salt
1/2 c. oats

Preheat oven to 350.

Cream together butter and sugar. Beat in eggs. Add mashed bananas.

Measure flour, reserving 2 tablespoons of flour to coat blueberries.

Stir baking soda and salt into flour, mixing well.

Stir in oats.

Fold in banana mixture.

Stir in vanilla.

Sprinkle the 2 tablespoons flour over blueberries, then fold into batter.

Transfer batter to greased loaf pan (the original recipe says 2 but unless they are very small, there is no way you'll get two loaves). Bake about 50 minutes, until toothpick inserted in the center comes out clean.

Let cool and wrap overnight before slicing. It is delicious spread with maple butter.

Dark Chocolate Cherry Ice Cream

I have been having so much fun with my ice cream maker. And with the privilege of living on a cherry farm, I knew I would have to take advantage of the fresh fruit for ice cream. Last week, Katie and I made this delicious creation! We each enjoyed a bowl or two and the rest went in the freezer to satisfy my sweet tooth every now and again.

Dark Chocolate Cherry Ice Cream
2 cups half and half
1 cup whipping cream
3/4 cups sugar
4 tsp vanilla
1 cup fresh sweet cherries, pitted and quartered
1 dark chocolate bar

1. Coarsely chop chocolate into chunks and quarter cherries.

2. Mix together remaining ingredients until sugar is dissolved. Place frozen mixing bowl and turn ice cream maker on. Pour all ingredients, except cherries and chocolate in, and let the ice cream maker make for 25-35 minutes, until desired consistency is reached.

4. Add cherries and chocolate and mix for 10 minutes more.

5. Serve immediately as soft serve, or place in the freezer in freezer safe containers for at least 2 hours to allow ice cream to harden.

I tried this ice cream both ways, and personally, I thought that the hardened version was much better.

Roasted Red Pepper Spaghetti

I had a jar of roasted red peppers in the fridge that I had opened to use one or two of, and needed to find a way to use the rest. I also had a jar of red pepper pasta sauce in the fridge so I decided to put a spin on our normal spaghetti. It worked out quite well!

Roasted Red Pepper Pasta
1 lb Italian sausage, casings removed
1 onion
2 T minced garlic
8 oz mushrooms, sliced
1 jar roasted red peppers, chopped
1 jar roasted red pepper pasta sauce (I used this one)
Whole wheat spaghetti

1. Scramble fry sausage in a large stock pot with onion and garlic until cooked. Drain, if necessary.

2. Add mushrooms, roasted red peppers, and sauce. Bring to a boil, stirring often. Reduce heat and simmer on low for 30 minutes to one hour until mushrooms are cooked and flavors are blended.

3. Meanwhile, cook spaghetti according to package directions.

4. Serve sauce over spaghetti with a nice dose of Parmesan cheese.

Makes 6 servings.

Burgers with Roasted Red Pepper Mayo

Roasted Red Pepper Burgers
1.5-2 lbs ground meat (can use beef, venison, or turkey)
2 roasted red peppers, finely chopped
1 T minced onion
1 T minced garlic
2 eggs
1/2 cup fresh bread crumbs (oats would probably be better - the dude always uses oats, but when I used crumbs he told me they fell apart on the grill and I cried)
A good dose of Worcestershire sauce
Salt
Pepper

Combine all ingredients until well mixed.

Using your hands, or your trusty patty maker, form into patties. Refrigerate until ready to grill. I find refrigerating them for a few hours helps them to stay together better on the grill.

Grill burgers until cooked through. (My instructions here are vague because I am not the griller in our family)

Makes 6-8 good sized burgers.

Roasted Red Pepper Mayo
3 roasted red peppers, chopped very finely
1/3 cup low fat mayo
A pinch of salt
1/2 T minced garlic
A few drops of each lime juice, Worcestershire sauce, and Tabasco sauce

Mix all ingredients in a small bowl.

Cover and refrigerate for at least 2 hours to blend flavors before serving. Spread on the top of toasted burger buns and enjoy!

Top burgers with mozzarella cheese, sauteed mushrooms and onions, and some leafy green lettuce.