So my box of food to give away is full of cups of ramen noodles, cans of vienna sausages and potted meat and other assorted things that have been lurking in the depths of my pantry for too long. Now? I have some extra shelf space that I get to fill up with things that I might - just might - actually use.
And I came up with three ingredients that I wanted to use in a meal:
Wild mushroom and herb couscous mix
black olives
canned salmon
I used up the bell pepper and onions in my fridge, threw in some tomatoes and a dish was born. I made some salmon patties out of the can of salmon - something I haven't done in years. Simple, but so good!
And once again, I found myself wanting to just pick the roasted vegetables off of the pan. I think I may have a new addiction.
I ended up only using a couple of things out of my pantry, but the recipe was created in the spirit of the thing. Which counts. I hope.
Roasted Veggie Couscous:
1 pint grape tomatoes, cut in halves
1/2 yellow bell pepper, cut in strips
1/2 orange bell pepper, cut in strips
1/2 red onion, cut in strips
1 tbsp olive oil
1 tsp minced garlic
black pepper, to taste
1 box Near East wild mushroom and herb couscous mix
1 can medium black olives, sliced
1/2 cup shredded smoked Gouda
Toss tomatoes, peppers, onion and garlic in olive oil and pepper. Spread on a baking sheet and cook at 350F for 30 minutes.
Prepare couscous.
Spread couscous in shallow casserole. Sprinkle the sliced olives on top, and then the roasted vegetables. Sprinkle the cheese over the whole she-bang, and broil for about 5 minutes or until the cheese is as melted and broiled as you like it.
Salmon Patties:
1 14 1/2 oz can of salmon
1/2 cup saltine cracker crumbs
1 egg
salt and pepper
1/2 tsp ground thyme
oil
In a medium mixing bowl, combine all the ingredients. Form into 3 inch patties and cook in oil, about 2-3 minutes per side. Serve with lemon juice.
1 comment:
That roasted veggie couscous looks amazing!
Post a Comment