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Below are the 3 most recent journal entries recorded in Rock Star Recipes' LiveJournal:

Thursday, April 20th, 2006
5:16 pm
Yummy Sandwich
Puree roasted red bell pepper (splash in some of the packing liquid [i.e. vinegar/olive oil/whatever]).

Spread pepper puree on one half of a fresh roll.

Top puree with portabella mushroom*.

Top that with some sliced, roasted eggplant/zucchini/onions.

Slap on some sliced smoked white cheese (fontana, mozzarella, whatever).

Warm briefly in the oven.


*Mushroom (and other veggies)= clean, chop off stem, toss with olive oil/balsamic vinegar/worcestershire (sp?) sauce/salt n pep. I also sprinkled on some Montreal seasoning because I love that stuff on everything. Throw the veggies on a pan & roast in the oven until warm, soft, and lightly browned. We've also done these veggies on the grill. Whatever.

Current Mood: full
Tuesday, April 18th, 2006
6:08 pm
My son the chef.
I just want to note that my son made dessert last night. :) He made a fruit tart. He was pretty darn cute about the whole thing.

Spread bottom of pre-made graham cracker crust with a couple of spoonfuls of jam (he used raspberry). Make a package of pudding & follow the pudding pie recipe on the box (he made sugar-free lemon and added some orange zest). Spread the pudding on top of the jam. Put fruit on top (he added banana, drained canned peaches, raspberries, and blackberries). We didn't have any strawberries or blueberries, or he would have used those as well.

Notes: Canned peaches tasted much better than I thought they would. Make sure the crust is fresh. Fresh berries are better than frozen (juice factor).

This recipe is not gourmet cooking, but it worked for an 11 year old and pleased a group of adults.

Current Mood: proud
5:50 pm
Couscous Salad
Forgive me. Some of my recipes are going to be more like informal notes. If you need hard numbers for anything, please drop me a line.

Couscous Salad

In a large lidded skillet:

1-2 T. Olive Oil
1 onion, chopped

Saute the onion over med - med-high heat until golden brown. Add in:

1 bag israeli couscous

Continue to saute until couscous has browned a bit as well. Stir in:

2 C. boiling water (or broth)

Bring heat down to simmer. Add in:

salt, pepper, chopped parsley

Mix. Cover. Simmer for 5-10 minutes (until liquid has been absorbed). Remove from heat. Stir in:

1/3 C. chopped, dried fruit (I used apricots once, and mixed fruit another time)
1/4 C. slivered almonds
1 can cannelli beans (small white beans), rinsed and drained

At this point taste and adjust the seasoning if needed. I added a dash of turmeric and it gave the dish a nice flavor.

Can be served warm, cold, or room temp.

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