It’s been a while since I’ve shared recipes. With travel I was out of my routine, so it’s been nice to get back in the kitchen. Here’s what’s been going on in the Lowry kitchen.
So lately I’ve been obsessed with Mendocino Farms Curried Couscous. I found the recipe online and now know why I drool at the though of it. Lots of oil and mayo. I made a huge batch of this last weekend and used whole wheat couscous and used half the oil and mayo. Awesome flavor and definitely didn’t miss the grease. The picture looks kinda gross and is really close up. I promise it’s good.
Alaina knows me too well. I love activity gifts, so for Christmas Alaina got us a class at The Gourmandise School in Santa Monica. Last week we took their meatless Monday class and made veggie enchiladas and an awesome orange jicama salad. It was the greatest. We drank beers and cooked up a storm. It made Monday so much more fun. We made enough leftovers to each take a portion home. I froze the leftovers and tomorrow because I’ll be at the boys and girls Equitas soccer games till late, it’ll be the perfect meal for Brent and I when I get home. Recipes are below. And yeah, I’m definitely going back to Gourmandise. They have all kinds of classes, it’s such a fun social activity and you get to take home a bunch leftovers. I really want to take their Gastropub, Tex Mex Brunch and Whole Grain Baking classes. Anyone in!?
And when we were in Vancouver for Ellen’s marathon I ate this at The Cactus Club. Lately I’ve been into trying to recreate restaurant foods at home.
No recipe to post because I just made it up and eye balled everything. It has couscous, spinach, cucumber, grape tomatoes and an orange pepper and sautéed shrimp. I made a vinaigrette with equal parts oil and red wine vinegar and some lemon juice, salt and pepper. Brent said it tasted healthy in a surprisingly good way.
And last night Brent and I got adventurous and had an at home date night. We made leg of lamb with roasted brussel sprouts from Julia Child’s Mastering the Art of French Cooking. Gyros tonight because we have so many leftovers. You’ll need a couple of hours for this one.
And my next adventure is going to be recreating this. I snapped a picture of the description because it sounds awesome.