MONDAY, APRIL 13, 2009
4.5 stars (out of 5 - recommended for a quick, easy meal)
Today decided on a classic, simple dish: tournedos with asparagus and couscous sides, and a salad to boot! It has become a staple in our home (for those days when I don't feel creative or motivated enough to cook something "special").
1. We simply heated the pan, added some oil, and cooked the beef (either rare or well-done - SB likes rare). As I am heated up the pan, I started steaming the asparagus (approx. 6-7 minutes), and laid out the salad (adding cherry tomatoes and olives to each of our taste). I like to steam my asparagus until tender-crisp, then just add a bit of salt & pepper (or butter on bad days). I also added a tiny side of a couscous dish I had made on the weekend. For this dish:
1/2 box uncooked couscous
Sundried tomatoes
Sliced olives w/ oil
Cherry tomatoes
Green onions
1/4 pack feta cheese
I cooked the couscous until ready, and cooled it slightly in the fridge. As it was cooking, I mixed up some sundried tomatoes, cherry tomatoes, and green onions, all diced, and the crumbled feta cheese (can leave it a bit chunky). All the amounts depend on your taste... I just sorta added as I went. The real trick was to buy really good sliced olives (kalamata) from our grocer (none of the canned stuff!), which were packed with flavour. Then, instead of mixing olive oil and lemon juice, I used the oil from the olives for extra punch.
After the couscous cooled, I added it to my mixture. I have to admit it turned out well! You can leave this in your fridge for days and snack on it, or use it as a nice side dish.
Here was SB's dinner:
1/4 pack feta cheese
I cooked the couscous until ready, and cooled it slightly in the fridge. As it was cooking, I mixed up some sundried tomatoes, cherry tomatoes, and green onions, all diced, and the crumbled feta cheese (can leave it a bit chunky). All the amounts depend on your taste... I just sorta added as I went. The real trick was to buy really good sliced olives (kalamata) from our grocer (none of the canned stuff!), which were packed with flavour. Then, instead of mixing olive oil and lemon juice, I used the oil from the olives for extra punch.
After the couscous cooled, I added it to my mixture. I have to admit it turned out well! You can leave this in your fridge for days and snack on it, or use it as a nice side dish.
Here was SB's dinner:
2. For my vegetarian dish, I had the same sides, but I substituted the beef with some "chick'n" breasts. I buy the frozen variety from President's Choice ("World's Best Meatless Chicken Breasts"), and find they work well. I defrosted the chicken breast, coated it with bread crumbs, and stuck it in the oven at 400F for 20 minutes. I love the variety of the dishes, and the protein I get from my chick'n!
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