Garlic Scape Cous Cous Soup Recipe

One of my favorite things to make is homemade soup. This one was another new experiment based on what I had on hand. I planted a lot of garlic cloves in the garden, and wanted to find a use for the greens growing from them, so I came up with this soup.

I started by cooking one cup (dry) cous cous. Then I added a small handful of garlic scapes, thyme, and parsley, finely chopped. I started the soup with one pint of half and half and two cups of vegetable broth. I also added zest and juice of two lemons, one tablespoon corn starch (to thicken the soup), two chopped sweet potatoes, corn cut off three small fresh cobs, and a little salt & pepper. I brought the mixture to a boil for a few minutes, then cooked on medium-low for about an hour. The end result was very creamy with a unique taste!


Vegetarian Cous Cous Casserole Recipe

If you remember my New Year’s post, you know that I have been making a lot of batches of frozen casseroles for easy, healthy dinner options.  I haven’t done any posts yet on what exactly I have been putting into these casseroles, since I usually pull them out when I am really busy or tired.  I am going to try to make an effort to blog some of my casserole recipes since some of them have been really amazing.  I rarely cook from recipes, so everything is just an approximation on how much I have on hand, or what feels right.

For this casserole, I started with some cous cous cooked in vegetable broth for extra flavor.  I added some cooked peas, carrots, chopped broccoli, sliced mushrooms, and garbanzo beans.  I topped it with a little enchilada sauce and a sprinkling of shredded mozzarella cheese.  We ate this casserole with a side of baked sweet potato fries, which I love.  I love making vegetarian meals whenever I can, and while my husband did like this one, he did make a “where’s the beef” comment.  🙂


Stuffed Tomato Recipe

Yesterday was our one year wedding anniversary!  After we went to church, we wanted to go out to brunch to celebrate.  Since it was an unusually warm day, it seemed like the whole county drove out by the beach, and we circled around for a ridiculously long time trying to find parking anywhere before we finally gave up and decided to give up and eat at home.  One of the downsides of living in a beach city is trying to find parking anywhere on a warm day.

I had been planning to make these stuffed tomatoes sometime soon, and decided to take on another one of my cooking experiments to plan out this recipe.  I think it is by far one of my favorite “cooking inventions” yet.  The tomatoes I have growing right now are not big enough for what I planned to do, so we grabbed these from the farmer’s market.  I can’t wait until my big huge heirloom tomatoes start growing and I can make this recipe with those!

I started with cooking 1 cup of cous cous in 2 cups of vegetable broth.  I always use vegetable broth instead of water for a little extra flavor.  Then I sliced up a few shallots (the last of my garden harvest from last year), and sauteed them in a little olive oil.  I diced up two garlic cloves and added those in as well, and added a little salt.

Next I added in about a 1/4 of a package of ground turkey meat into the skillet, a little freshly ground pepper, along with some freshly chopped herbs:  a few sprigs each of rosemary and oregano.  Once the meat was almost fully cooked, I added in some chopped mixed leafy salad greens, and cooked until those were softened.

After the two stuffing components were finished cooking, I added the cous cous in with the meat mixture, and cooked on low for a few minutes to blend the flavors.

Then I sliced off the tops of the tomatoes, and scooped out some of the insides (saving for another meal later).  I scooped in the filling mix, and placed them in the toaster oven on broil for about 15 minutes (no need to turn on the oven on a warm day!).  To finish, I made a little arugula pesto with the little bit of arugula leaves I have starting to grow, some olive oil, shredded Parmesan cheese, and some toasted pine nuts and one clove of garlic.  I put all of that in my mini food processor, and then surrounded the tomatoes with a circle of the pesto.

The pesto was perfect for dipping the tomato in.  The flavors all blended together wonderfully and made a perfect light lunch!  I am very pleased with how this came out!

Stuffed Tomato Recipe Stuffed Tomato Recipe