Monday, November 8, 2010

Menu with Monday's Meal

So here's my menu plan for the week solely from my stocked kitchen. Again, fingers crossed.....

Monday-Moroccan Butternut Squash Couscous with Raisin, Almond, Feta Salad (check)
Tuesday-Vegetable Stir-fry
Wednesday-Pasta Tossed in Anchovy-Oil with Stuffed Mushrooms on the side
Thursday-3-Bean Chili with Grilled Cheese
Friday-Dinner at friends' house (I know, not fair I hear you screaming! You'll just have to get over it because I didn't find out till after my post and the plan was set into action. Plus these friends are too fun to not hang out with. If your good, and by permission, I might share the dinner/recipe we have this evening with you because she is a phenomenal cook; last time I had 3 helpings of her lasagna and then went into a deep food coma.)
Saturday- Cubed Steak Red Beans & Rice with Roasted Carrots on the side
Sunday-Roasted Tomato Basil Soup with Garlic Croutons and Romaine Salad with Creamy Yogurt Dressing

Meal #1: Never made this before; here we go....




Moroccan Butternut Squash Couscous*

Ingredients

4 tbsp or 1/2 stick unsalted butter OR 3 tablespoons of Extra-Virgin Olive Oil for healthier version

1 butternut squash, peeled and cubed (about 3 cups)

1 can chickpeas, rinsed and drained

1 tablespoon of garlic

2 teaspoons Moroccan seasoning**

1/2 teaspoon crushed red pepper flakes

1 cup couscous

1 1/2 cups of chicken broth

juice of 1 lemon

2 teaspoons chopped fresh basil

1 teaspoon chopped fresh sage

salt and pepper, to taste

Directions

Melt butter in a large, deep skillet or coat pan with olive oil. Add garlic and cook on medium heat until it begins to sizzle.

Add the chickpeas, squash, Moroccan seasoning, crushed red pepper, salt and pepper. Stir well to incorporate all of the ingredients. Cook on medium heat until the squash is caramelized and almost fork tender, continue to stir, about 15-20 minutes.

While the squash is cooking, in another pot add the chicken broth and bring to a rolling boil, add the couscous. Cover and remove from heat; let stand for 5 minutes. Add couscous to butternut squash mixture along with lemon juice, sage, basil and toss together.

Raisin, Almond, Feta Salad

Ingredients

bag of Romain salad mix

1/2 cup of raisins

1/4 cup of almonds

1/4 cup of Feta Cheese

Directions

Toss all ingredients together in a salad with a sweet vinaigrette of your choice. This salad is also great with a variety fruits like strawberries, mandarin oranges, and apples.

Making your own vinaigrette is the "pennyless" way, plus it's tastier. This one has become a McDougal family favorite:

Sweet Honey Mustard Vinaigrette***

Ingredients

3/4 cup vegetable oil

1/4 cup apple cider vinegar

1/4 cup of honey

1 tbsp Dijon mustard

1/2 tsp salt

1/2 tsp ground black pepper

Directions

Combine all ingredients in a small bowl and whisk until incorporated. See photo of my son below for visual. Refrigerate up to 2 days.








By the way this recipe was so easy. Peel and cut the squash ahead to save even more time. How did it taste you ask? Just look at that smiling face; it'll tell you everything.

*Modified from www.abiteoutoflife.wordpress.com; check it out. Thanks Ishita!
**From what I can tell this is a mixture of fennel seeds, cumin, garlic salt, sea salt, cayenne pepper, dried rosemary, coriander, and paprika. I found actual Moroccan Seasoning at T.J. Maxx, yep that's what I said, they have a great culinary section and odd items you can't find anywhere else at great prices.
***Modified from Southern Living October 2010 edition featuring www.southernplate.com's Christy Jordan.

2 comments:

Ishita S. said...

Megan, your kids are so adorable -- so glad you and your family liked the recipe! I can't wait to try those stuffed mushrooms ... maybe as a Thanksgiving appetizer?

Megan.... said...

Thanks Ishita and great idea! Those mushrooms would be perfect for Thanksgiving appetizer and little different than your norm too!