Our Fabulous Bites

So, horrible photo. But A) Indian food can go either way: Beautiful, yummy looking bright colors everywhere, or what looks like every color blended together. And B) I get home from the gym after the sun is down, so the lighting is gross by the time I get plating my dish. It's the taste, though, that truly matters. And I personally liked this dish. The girls were eh about it, but I'd like to think they'll learn. Josh and I both agreed it needed some extra s&p than the original recipe called for, and I ended up loading on a whole lot more cilantro than what's pictured. Then, I was very pleased. Plus it is extremely filling.  So if anyone makes this, let me know what you think! New Delhi Vegetable Curry and Couscous 1 1/2 cups sweet potatoes, peeled, cut into 1/2 inch pieces 5 cups assorted vegetables cut into 1 inch pieces (cauliflower, onion, sweet peas, asparagus, and bell pepper) 1 can garbonzo beans (chickpeas), rinsed and drained 1 3/4 cups b

Josh and I loved this salad. Don't be fooled, it might look simple, but it can pack a punch with flavor. Josh described it well, as having a bit of a ceviche flavor, minus the raw fish. After eating it we wanted to head to our Peruvian joint and eat ceviche. The girls verdict, I'm not sure. Abigail said she didn't really like it, but then she kept eating it...the girl loves cucumbers. She said she prefers the balsamic ones best. Either way, we'll be eating more cucumber salad. Tangy Cucumber Salad 2 cucumbers, sliced thin Kosher salt 2-3 tsp sugar, depending on how sweet you'd like it (I only added 1 tsp, at most, because I didn't want sweet.) 1/4 cup white or cider vinegar 2 tsp dijon mustard Red onion, sliced thin (I have no measurement here, I just threw it in) First toss your cucumbers with salt and let them stand for a while. Then rinse and drain, squeezing the water out of them. But don't stress about getting all the water o

I really like this cool cabbage slaw.  I like to pour the dressing over the cabbage about an hour before serving. Cabbage Slaw 1/4 cup red wine vinegar 2 tablespoons mayonnaise 1 1/2 Tablespoons white sugar salt and pepper to taste 1/2 cup olive oil 3-4 cups chopped or shredded green cabbage 1/4 cup chopped scallions 1/3 small red onion, thinly sliced Directions 1. combine cabbage, red onions and scallions in a bowl. 2. Mix together mayo, sugar, vinegar, olive oil and salt and pepper.  Beat it until thouroughly mixed. 3. Pour into bowl of vegetables and mix until well combined. Serve cold.

I found this recipe while searching out french meals.   I had a spinach salad with lemon dijon vinaigrette nearly every day while living there, so when I saw the title I was excited to make it.  This is a popular salad for children in France, and my girls both really loved it as well. I too thought it was yummy, and plan on adding it to our menu, regularly. It's quick and easy. French Grated Carrot Salad with Lemon Dijon Vinaigrette 1 pound carrots, shredded 2 tsp Dijon mustard 1 tbsp lemon juice 1 1/2 tbsp vegetable oil (I happen to use Safflower) 1 1/2 tbsp extra virgin olive oil (I would use just olive oil next time, as evoo is a bit strong for me) 1 - 2 tsp honey, to taste (I don't like it too sweet, so I only used one) Heaping 1/4 tsp salt and black pepper, to taste 2 tbsp chopped parsley (I used dill, because I did not have parsley, and I'll continue to use dill) 2 finely sliced scallions Shred your carrots and set to the side. Add

  Mailie went to town on these clams, making sure to lick down the shells...a bit caveman-ish. This dish was a big hit, and we'd definitely eat it again...though not often, as clams aren't the cheapest of purchases, sadly. Oh to live by the sea, and enjoy fresh seafood daily. Perhaps one day. The only thing I'd do differently is add more water to the broth, since the pasta pretty much soaked it all up. It was flavorful though, and yummy to dip your crusty bread in . Angel Hair with Herb Broth and Clams 1/4 cup butter 2 tbsp olive oil 2 onions, chopped 6 garlic cloves, pressed 2 medium tomatoes, cored, chopped 3 cups white wine (I use cooking wine) 1 cup (or more) water (next time I will add more) 3 lbs manila or small littleneck clams, scrubbed 1/3 cup thinly sliced fresh basil leaves 1/4 cup chopped parsley 1/4 cup fresh thyme 2 pinches dried crushed red pepper 8 oz angel hair (or linguini) Melt butter with olive oil in a large pot over medium heat. A