This is a hit salad with my family and regularly requested. I hope you enjoy it too.
1 c dry couscous
1 c boiling water (or chicken stock)
2 c canned black beans, drained and rinsed
1 red or green bell pepper, diced
3-4 medium tomatoes, diced
½ c fresh parsley, minced
.3 oz container of dried dill (2 tbsp fresh dill, chopped)
½ to 1 tbsp minced oregano
½ to 1 tbsp minced basil
1 bunch green onions, finely chopped
6 tbsp lemon juice
6 tbsp olive oil
Salt/Pepper to taste
In a large casserole dish, combine the couscous and water then cover and allow it to stand for 10 minutes. Fluff with a fork and allow to cool until just warm. Mix in remaining ingredients. Cover and refrigerate for at least one hour before serving.
Notes: I don’t actually measure the dill or lemon juice; I combine all the veggies & couscous & then add the basil & oregano and oil; then I add the dill, lemon juice, salt & pepper to taste.
The chicken broth/stock gives a great flavor; for a vegan/vegetarian, use the water or vegetable broth/stock.
When researching recipes for the Mediterranean feature, I was intrigued by this recipe. It sounded unique & delicious. I really like lentils; and this recipe was an excellent choice for me; it is based on 3 different recipes – I used what I had since I didn’t have all the ingredients for any of the recipes & I LOVED how it turned out. I hope you enjoy it.
1/2 of a large white or yellow onion, finely diced
1 elephant garlic clove (see below) or 3-4 regular cloves, minced
1 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon ancho chili powder
1/4 teaspoon fresh ground pepper
1 1/2 cups dry lentils
2-3 tablespoons beef bouillon (use vegetable for a vegetarian/vegan option)
water – about 5-6 cups
1 tablespoon lemon juice
Add oil to a skillet & heat over medium heat; once hot, add onion & cook 5-7 minutes or until translucent. Add garlic & cook another 1-2 minutes. Scrape onions & garlic to sides of pan & add seasonings; cook until fragrant & stir into onion/garlic mixture, about 3 minutes. Add bouillon to water (4 cups) & heat over medium heat. Pour onion mixture into water & add lentils; stir to break up any clumps in the lentils (I’ve noticed the red lentils clump when poured into water). Simmer over medium heat until lentils are soft – about 30 minutes. Check occasionally & add additional water (1 cup at a time), if needed. Taste & adjust seasonings as needed. Add lemon juice & heat through. Serve & enjoy!
Note: I didn’t use any salt in this recipe due to the bouillon.
Have you ever tried Lentils? Do you like them, comment & let me know.
Feb. 19th was National Day of Chocolate Covered Nuts. Here is my recipe.
4 ounces non-dairy chocolate
1 cup nuts, roasted & unsalted (I used cashews)
1/4 teaspoon coconut or Crisco
Melt the Crisco or chocolate in a double boiler; stir in salt; remove from heat & stir in nuts. Stir to coat nuts; pour out onto waxed paper lined pan to cool. Cool to room temperature, then place into refrigerator for 30 minutes; break into pieces (or you can scoop with a spoon & place on pile on waxed paper).
Store in refrigerator.
Many of the commercial packets have some form of dairy; this recipe is a great recipe to have on hand for a quick substitute.
3 tablespoons bouillon (chicken or beef or vegetable)
3/4 cup + 1 tablespoon flour
1/4 to 1/2 teaspoon pepper
Combine & store up to 6 months. Makes about 1 cup.
4 1/2 tablespoon butter
3/4 cup cold water
Melt butter; add 2 tablespoons mix. Cook & stir until lightly browned, about 1 minutes. Whisk in water; bring to a boil. Cook & stir 2 minutes or until thick.
You could season this to your personal preference. Add seasonings in.
Keep this on hand; it will be in one of my upcoming recipes.
January 27 is National Day of Peanut Butter. For this National Day, I’m sharing this recipe, which is one of my mom’s creations. My cousin wanted a peanut butter pie & this is the recipe my mom made. This is an excellent recipe to use the homemade peanut butter cups!
8 ounces non-dairy cream cheese
1 cup crunchy peanut butter
1 cup powdered sugar
9 ounces cocowhip*
10 peanut butter cups, quartered
chocolate crumb pie crust
8 peanut butter cups or 4 cups, quartered
Combine cream cheese, peanut butter & powdered sugar. Mix in 9 ounces cocowhip and chopped peanut butter cups. Spread in pie shell & cover with cocowhip. Pipe 8 stars around edge of pie & place a peanut butter cup on each star. Drizzle with chocolate sauce in pattern of choice. Refrigerate until time to serve.
Here’s the store locator for Cocowhip
*use fresh. if frozen prior to use, the Cocowhip won’t work.
What’s your favorite way to enjoy peanut butter? Comment & let me know.
Each quarter there is one extra weekend that I have to plan for. Last year I posted about a dairy free pantry (here) & other recipes that were not in the categories I had chosen. This year I’m going to share two beverages & two soups. Up first is a non-dairy milkshake – so easy to do & so many options to add in. This is for one serving; for more than one, just duplicate by how many servings you are wanting.
1 cup non-dairy ice cream (I used vanilla, but there are so many choices)
1/4 cup non-dairy milk (I used coconut since my ice cream was coconut milk based)
Put in blender & blend until smooth.
For a thicker shake, use less milk.
I recommend using whichever milk the ice cream is based.
chocolate chip – Add in 1-2 tablespoons of Enjoy Life mini chips
mint chip – add in 1-2 tablespoons Enjoy Life mini chips & 1/4 tsp peppermint extract
orange creamsicle – use vanilla ice cream & replace milk with orange juice
strawberry – slice 2-3 fresh strawberries & place in bowl with 1 tsp sugar; mash lightly & stir; allow to sit 5-6 minutes until juices form; mash a bit & stir again; using vanilla ice cream, pour in strawberries & blend, adding milk only if needed to thin out
chocolate – using Hershey’s* chocolate syrup – 1-3 teaspoons
coffee – brew coffee & cool; substitute milk with coffee
mocha – prepare coffee shake as above & add in 1-2 teaspoons Hershey’s* chocolate syrup
*Hershey’s syrup is dairy free; I don’t know about any other brands – just check before purchasing
What flavors would you try? Comment & let me know.
Happy National Day of Nachos.
Nachos are a favorite of our family; the creamy cheese sauce poured over chips are such a delight. I hope you enjoy this recipe!
2.5 cups broth (I used chicken)
1 package Follow Your Heart Mozzarella slices
2 packages Follow Your Heart cheddar shreds
1 can diced jalapenos, optional
Bring broth just to a boil (but not boiling) over medium heat; add in mozzarella slices, one at a time. With a wire whisk, stir slightly to break up.
Add in cheddar shreds, 1 package at a time, whisking to incorporate. Stir constantly over medium heat until all the cheese has dissolved; add jalapenos.
Taste & season as desired (pinch onion powder, pinch or two of garlic, black pepper, salt, etc).
Set aside for about 10 minutes or until thickened & cooled slightly; pour over chips & enjoy.