The first time I tried couscous was in Paris. It is quite a popular dish in France, and is usually accompanied by a stew. I love experimenting with couscous because it has such a mild flavor that is pretty much goes well with anything. This couscous apple pomegranate salad recipe is great for breakfast, lunch or as a side dish. I love the texture the almonds give to this couscous salad, and they balance out the sweetness from the apples and pomegranate seeds. I suggest using gala apples, or another sweet apple. Do you have a favorite couscous recipe?
I have been busy with a new project, The Food Blog Network. I am happy to announce that it is finally up and running, so make sure to add your food blog to the directory and check out the forums. If you have any feedback for the site, send me a message via the contact form on the website. I am so excited about this launch because I think it will be a great resource for food bloggers all over the world. A lot of work has gone into it, so it feels good to finally get to see it in action. Thanks to those of you who have already signed up and for supporting the cause. Here’s to meeting new foodies!!
Strawberries are my favorite fruit, but I will only buy organic strawberries. For the past few months I have been dying because Trader Joes hasn’t had organic strawberries in stock, and the other grocery store I know of nearby sells them for $7 per package – really?! This weekend I was pleasantly surprised when I walked past the produce section and saw the organic strawberries back in stock again! I was so excited and just had to make something with them, so this week’s Sunday Funday recipe is mini strawberry pie cups. I just love strawberry pie, and it reminds me so much of summer. Lately the weather has been a lot warmer in SF (as close to summer weather we get around here), so I thought these strawberry pie cups would fit the occasion. I never make a whole pie for just the two of us, and use my ramekins for almost every dessert these days. They are great when you want smaller portions. These strawberry pie cups are perfect for a little treat in the afternoons. I like to serve them with vanilla ice cream, but if you want to keep it on the lighter side, serve them without. They are perfect all by themselves! You can make them in a muffin pan and pop them out, or ramekins and leave them inside.
Grind up graham crackers with a food processor and add to a large bowl.
Add the sugar.
Melt butter and add to the bowl.
With a spoon, mix the graham crackers, 2 tbsp granulated sugar and melted butter until evenly mixed and wet.
Use the leftover butter in the bowl to grease 5 muffin pan holes with your fingers. This is important, if they are not greased the pie cups will be stuck after baking.
Use a spoon and evenly divide the graham cracker crust mixture among the 5 muffin pan holes.
Use a glass to press down firmly on each mound of graham cracker crust.
Using a spoon, FIRMLY press along the sides and form a cup inside each muffin pan hole.
Refrigerate for 20 minutes.
Preheat oven to 325 degrees F.
While waiting for the pie crust cups to chill, add water and corn starch to a small sauce pan and stir until the corn starch is fully dissolved.
Add strawberries and remaining 2 tbsp sugar and bring to a boil over medium heat, then turn to low.
Simmer the strawberries for 10 minutes while stirring occasionally, then remove from heat.
Once the pie cups are chilled, bake in the oven for 5 minutes.
Remove from the oven, keeping the oven on, and fill with the strawberry filling.
Place back in the oven and bake for an additional 15 minutes.
Remove from the oven and cool for 15 minutes.
Use a butterknife and carefully turn it around the edge of one pie cup until loosened. Only do this for one.
Use your hand and cup the loosened pie cup over the strawberries and gently flip over to remove the pie cup from the pan, and quickly flip back over again. The corn starch should hold the strawberries of the other cups in place, but some may fall out and that is ok.
Repeat this for each pie cup, one at a time, until all are removed.
For busy days, I love making this healthy turkey hummus spinach wrap. I make it really quick in the morning and bring it with me to school when I have a long day. They don’t take long to make and they are a really satisfying lunch. I never feel too full after eating them like I do sometimes when I buy takeout at school. The spicy red pepper hummus gives them a little kick. Continue reading →
Homemade butternut squash soup made from scratch is one of my favorite winter soups to make and enjoy. The preparation is very easy if you can find already cubed butternut squash – I get mine from Trader Joes in the produce section. Butternut squash is also known as the winter squash, and it goes well in salads or as a side on its own, but my favorite way to use it is in this soup. I love how adding a little jalepeño gives this soup a nice flavorful kick to it, without making it too spicy. I used a little cream for the topping, along with smokey pumpkin seeds from NatureBox.
Are you guys ready for spring? I am!! I am getting tired of this chilly weather, and ready for more sun (I am as pale as a ghost!). Last night my husband and I went to a cooking class, which was a lot of fun!! I put a pic on Instagram, and took more of the food, but my phone hasn’t been working so well lately and they seemed to have disappeared! I hope they show up again so I can post a few. We made chicken jambalaya, chicken tetrazzini, rolls, roasted garlic cauliflower, and a geniose cake – everything was so delicious!
This morning I had a strange craving for powdered donuts. Now, I usually eat pretty healthy for breakfast in the mornings, but maybe because today is Sunday I felt like doing something different. Actually, these mini donuts are baked, so they have a lot less calories than the donuts fried in oil. These mini powdered donuts remind me of the Hostess Donettes from childhood! They go great with coffee, and I love that I can eat a few of them without feeling sick afterwards. The last few times I have bought something sweet at Starbucks in the mornings I have sworn not to do it anymore because I feel so bad after.
I decided to start doing “Sunday Funday” on my blog every Sunday. Some of you are probably thinking something totally different from what I mean by Sunday Funday (remember Sunday Funday in college?), but I don’t mean that one! Every Sunday I want to make something fun to share – here are some examples of what you might see: Hot Cocoa Pancakes, Peanut Butter Cup Cupcakes, Nutella Whoopie Pies. I eat healthy all week long except for my occasional dessert binges (last night at a friend’s going away party I had red velvet cake with cheesecake frosting :X), and sometimes you will see them on here. Today this happened to be these powdered sugar donuts!
I hope you are having a nice weekend! It always go by so fast, and now I have a lot of work to do. Tomorrow I may have to give a presentation, so I will be preparing for that the rest of the day. Now I just need to disconnect my internet so I don’t go on Pinterest/Instagram/FoodGawker the rest of the day! Bahhh they are so addicting!