Warm and Nutty Breakfast Couscous Is Not Wimpy

I blame my mom. Growing up eating her hearty Italian pasta dinners has made nearly all other grains seem insubstantial. Rice is good, but you have to eat more of it to get full. Wheatberries are filling, but they take too long to cook. Couscous is, well, wimpy. That's right, couscous is wimpy. How can anyone get full on a dinner of delicate, fluffy couscous? I can't. That's why I have relegated it to breakfast.

For breakfast, couscous works. It's a welcome change from oatmeal and is just as versatile. It can be made with water or milk and tastes great with add-ins like nuts, dried fruits, or fresh berries. Of course, a drizzle of melted butter, maple syrup, or honey only makes it better.

This Warm and Nutty Breakfast Couscous is packed with belly-filling good carbs and lean protein. It's crunchy, chewy, sweet, and filling. It's definitely not wimpy.


(This is another version with pecans, dried cherries, Medjool dates, cinnamon, and maple syrup. I told you it's versatile.)

Warm and Nutty Breakfast Couscous
Serves 2
Print recipe only here.

1 cup water
1/2 cup dry couscous
1/2 cup chopped mixed unsalted nuts, equal parts almond, pecans, pistachios, and walnuts
2 tablespoons unsalted pepitas* or sunflower seeds
2-3 pinches of cinnamon
3 tablespoons pure maple syrup

1. In a small pan, bring water to a boil. Add couscous. Remove from heat for 5 minutes and fluff with a fork. Add remaining ingredients and stir well. Drizzle each serving with a little extra maple syrup, if desired.

Shopping Note: Pepitas are flat, green Mexican pumpkin seeds found at Mexican markets, health food stores, and some major supermarkets. Unsalted pumpkin or sunflower seeds make good substitutes.

You might also enjoy these healthy breakfasts from Food Blogga:
Skinny Berry Parfaits
Breakfast Quinoa with Dried Cherries, Raisins, and Pecans
Swiss Chard, Potato, and Parmesan Frittata (makes a great breakfast sandwich)

You might also enjoy the warm breakfast grains recipes:
Dried Fruit Couscous recipe at Mele Cotte
Breakfast Millet with Prunes recipe at Healthy Green Kitchen
Breakfast Quinoa with Clementines, Sour Cherries, and Pecans recipe at Mostly Eating

Dessert Panic? Martha Stewart's Lemon Custard Cakes To The Rescue

You know this has happened to you: You've got dinner guests arriving in a few hours, and your plan for dessert, well, OK, you have no plan for dessert. What should you do? Call a friend? Make a run to the nearest supermarket? Get them drunk so that they forget about dessert?

No. Your solution is right before your eyes: Martha Stewart. Yes, Martha Stewart, the queen of complexity, does have a few gems to get you out of a jam. One of the best is  Lemon Custard Cakes. These easy-peasy, impossibly cheerful custard cakes can be whipped up before dinner is served, or even after your guests have arrived. (I know. I just did it last week.)

Like a souffle, these custard cakes rise like balloons. Fortunately, unlike a souffle, they hold their shape well after being removed from the oven, so they still look pretty an hour or two later. When you nudge your spoon into the ramekin, you'll discover a fluffy, cakey layer on top supported by a pudding-like custard on bottom. The sugar and whipped eggs whites balance the tart lemon making them refreshingly tangy.

The cakes taste best at room temperature or just slightly chilled. As for garnish, a light dusting of confectioner's sugar is all they need. Though if you want to channel Martha, you should top the cakes with a few fresh berries or a mint sprig. Just don't dip the mint in gold. That's overkill.



Here is the recipe for Martha Stewart's Lemon Custard Cakes. Unusual for me, I didn't do much tweaking to the original recipe. I merely coated the ramekins with cooking spray instead of butter, used Meyer lemons instead of regular lemons, and added more lemon zest, about 3-4 teaspoons. Otherwise, I followed it exactly. I only got 5 servings instead of 6, but that will vary depending on the size of the ramekins you use.

Jeff and I enjoyed them so much, that I also made an orange version with juicy California navel oranges. Whether you use lemons or oranges, these custard cakes taste like a light and breezy spring day, just what most of us need in cold and stormy March. 

You might also enjoy these easy and cheerful desserts:
Warm Citrus and Banana Cups
Seductive Strawberry Zabaglione
Mom's Chocolate Pudding with Bananas and Graham Crackers
Pumpkin Pie Pudding with Candied Pecans and Freshly Whipped Cream

You might also enjoy these lemon desserts: 
Lemon Sour Cream Pie recipe at Chaos in the Kitchen
Isa's Recipe for Vegan Lemon Bars recipe at Wasabimon!
Blueberry Tarts with Meyer Lemon Cream recipe at Dessert First
Meyer Lemon Panna Cotta with Raspberry Sauce recipe at Phoo-D

Home-Cooked Take Out: A Recipe for Healthier Shrimp Brown Fried Rice

Home-cooked take out (or homemade take-away as the Brits say). It's an oxymoron, but you know what it means.

There are loads of articles in cooking / health magazines touting the benefits of making your own take out favorites. It's no surprise. At-home take out is more affordable, healthier, and often tastes better.

Without a doubt, my favorite take out food is Chinese and Thai, which unfortunately is usually loaded with sodium and excess fat from oil. So I often make my own Chinese and Thai take out favorites such as this Thai Pineapple Fried Rice.

With a few tweaks, fried rice can easily become a healthier take out dish. In this recipe for Shrimp Brown Fried Rice, brown rice and added veggies boost fiber and complex carbohydrates while reduced sodium soy sauce and unsalted cashews keep sodium levels on check. Boldly flavored toasted sesame oil is more flavorful than regular sesame oil, so less is needed without sacrificing flavor.

So tell me, dear readers, what are your favorite home-cooked take out dishes?

Shrimp Brown Fried Rice 
Makes 6-8 side servings
Print recipe only here.

3 large eggs, lightly beaten (or 2 whole eggs and two egg whites)
3 tablespoons low-sodium soy sauce
1 tablespoon light brown sugar
1 1/2-2 tablespoons fresh grated ginger
2 tablespoons toasted sesame oil, divided
24 medium shrimp, deveined, cleaned, and tails removed (about 2/3-3/4 pound)
4 cups cold cooked brown rice
1 shallot, finely chopped
1 small red or green chili, minced
1 red bell pepper, diced
3/4 cup frozen peas
3 tablespoons unsalted cashews
2 tablespoons finely chopped fresh cilantro
sliced green onions, for garnish

1. Place a small fry pan coated with cooking spray over medium high heat. Add eggs; cook until nearly set. Flip once, and cook until set and no longer runny. Set aside. Cool and cut into small strips.

2. In a small bowl, whisk soy sauce, brown sugar, and ginger; set aside.

3. In a wok or large, wide, deep pan, heat 1 tablespoon sesame oil over high heat. Cook shrimp until bright red, but not browned. Remove from pan and set aside.

4. In same wok or pan, heat remaining 1 tablespoon sesame oil. Saute shallots and chili for 1 minute, or until fragrant. Add red bell pepper for 1 minute. Add brown rice, and cook for about 8-10 minutes, or until lightly browned and crisp. Add soy sauce mixture and stir. Return shrimp to pan. Add eggs and peas and stir until well combined and heated through, about 2-3 minutes. Stir in cashews and cilantro. Garnish with sliced green onions, and serve immediately.

You might also enjoy these healthier adaptations of classic dishes from Food Blogga:
Orange Cauliflower Macaroni and Cheese
Healthy Chili
Whole Wheat Veggie Pizza
Mom's Chocolate Pudding with Bananas and Graham Crackers

You might also enjoy these fried rice recipes: 
Stir-Fried Brown Rice recipe from A Veggie Venture
Vegetable Brown Fried Rice recipe from The Perfect Pantry
Chinese Fried Brown Rice (Indian Style) recipe from My Diverse Kitchen
Fried Rice with Scallions, Edamame, and Tofu recipe from eat me, delicious

Boozy Beef Chili for St. Patrick's Day

It's big. It's bad. It's Boozy Beef Chili.

Full-bodied porters or stouts, such as Guinness, add complexity and depth to otherwise ordinary beef chili. Make it for St. Patrick's Day or anytime you feel like having a belly-filling bowl of hot chili.

Boozy Beef Chili
Serves 6-8
Print recipe only here.

1 tablespoon canola or olive oil
1 large yellow onion, diced
1 large green or red bell pepper, chopped
1- 1/4 pound ground beef
1 1/2-2 tablespoons chili powder
1 teaspoon cayenne pepper
1 teaspoon ground cumin
Several shakes of salt
2 tablespoons light brown sugar
2 (14.5 oz) cans of pinto or red kidney beans, drained
1 (14.5 oz) can diced tomatoes with the juice
1 (12 oz) bottle dark beer, such as Guinness stout
1 tablespoon corn meal, to thicken, optional

1. In a large pot over medium-high heat, saute onions and pepper in oil for 5 minutes. Add meat. Cook until browned, about 10 minutes. Stir in spices and sugar. Add beans, tomatoes, and beer and stir. Bring to a boil. Reduce to low and simmer for 20-25 minutes, or until thick and soupy. Stir in cornmeal if you want the chili thicker. Taste, and adjust seasonings as necessary.

2. Top servings with any of the following: shredded Cheddar cheese, sour cream, diced avocado, sliced green onions, or fresh cilantro. This chili tastes even better the next day.

You might also like these beefy dishes by Food Blogga:
Chocolate Chipotle Chili
The Southwest Burger
Grilled Rib Eye Steak with Chimichurri Sauce

You might also like these chilis made with beer:
Crock Pot Chili recipe from Savour Fare
Turkey Chili recipe from A Good Appetite
Beef and Three Bean Chili recipe from Pinch My Salt

Celebrate St. Patrick's Day with a Beer Ice Cream Float

St. Patrick's Day. It's all about meat, 'taters, cabbage, and leprechauns. No wonder this Italian girl from New England has never gotten excited about it. Fortunately, it's also about beer, and that does get me excited.

I'm a late-comer to beer, but I love it; since I live in San Diego, that's a good thing. With a whopping 33 breweries producing craft beer, San Diego was recently crowned the top beer city in the country by Men’s Journal.

I just discovered an amazing seasonal beer called Pipeline Porter. It's brewed by Kona Brewing Company in Hawaii but distributed to only a handful of markets including San Diego. It may just be the perfect beer for a Beer Ice Cream Float.

Made with rich, freshly roasted 100% Hawaiin Kona coffee, Pipeline Porter is a smooth, dark, complex beer with a distinctive espresso flavor. It's delicious on its own, but it's downright decadent when paired with premium coffee ice cream for an authentic Beer Ice Cream Float. If you can't get Pipeline Porter, then substitute another porter or stout with chocolate or espresso notes. Then celebrate St. Patrick's Day, with or without the leprechauns.

Beer Ice Cream Float
Makes 1
Print recipe only here.

2-3 scoops premium coffee ice cream
1 bottle Pipeline Porter (for San Diegans) or other rich, dark, coffee flavored porter or stout

1. Fill a tall chilled glass with ice cream, and slowly pour beer over it. Enjoy!

You might also enjoy these recipes featuring beer from Food Blogga:
Dill and Beer Quick Bread
Chocolate Stout Pudding (for adults only!)
Roasted Sweet Potatoes with Maple Smoked Bacon and Beer (made with San Diego Arrogant Bastard Ale)


You might also enjoy these beer cocktails:
5 Beer Cocktails for St. Patrick's Day at YumSugar
Michelada (a beer cocktail) recipe at Serious Eats
Beer Margarita recipe from The Kitchn

Cardamom is Captivating: A Recipe for Banana Apple Cardamom Cake with Cardamom Icing

Few spices can excite your taste buds as powerfully as cardamom. Have you ever noticed how someone will take a bite of a cardamom-laced dessert, declare instant love, yet not be able to identify the spice?

That's because cardamom is enigmatic. Think about it: Is it spicy or sweet? Citric or floral? Does it taste like lemon? Cinnamon? Anise? Christmas? Yes. Cardamom embodies all of these flavors in one glorious spice, which is why baking with cardamom is so popular.

As this Banana Apple Cardamom Cake bakes, it will permeate your home with the sweet and spicy aromas of cardamom, nutmeg, ginger, and coconut. With mashed ripe bananas, butter, and coconut milk, this is an especially moist cake that is punctuated with bits of chewy raisins, crisp apples, and crunchy nuts. It makes a sweet start to the day when paired with a mug of hot coffee or a relaxing afternoon snack with a cup of tea or a glass of milk. It also has the added benefit of tasting even better the next day.

Banana Apple Cardamom Cake with Cardamom Icing
Makes 2 (9-inch) round cakes; serves 16-20
Print recipe only here.

2 2/3 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 1/2 sticks (12 T) unsalted butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 large eggs
3 tablespoons honey
2 teaspoons pure vanilla extract
3/4 cup canned unsweetened coconut milk
2 very ripe bananas, mashed (about 1 cup)
1 1/4 cups chopped fresh apple, peeled (such as Fuji, Rome Beauty, or Honey Crisp)
1/2 cup raisins (or chopped dates)
1 cup sweetened shredded coconut, toasted
3/4 cup coarsely chopped walnuts or pecans

Icing and Garnish:
1 cup confectioners' sugar
1/2 teaspoon cardamom
several droplets of milk

1.  Place rack in center of oven and preheat to 350 degrees F. Butter or coat with cooking two (9 X 2-inch) round cake pans.

2.  In a medium size bowl, whisk the flour, baking soda, salt, cardamom, cinnamon, nutmeg, and ground ginger.

3. In a large bowl, beat the butter until creamy. Add the sugars and beat at medium speed for a couple of minutes. Add eggs and beat well. Add the honey, vanilla, and coconut milk, and beat until batter is silky. Lower the speed, add the bananas, and beat briefly.

4. Add the dry ingredients to the liquid ingredients, and mix until just incorporated. Using a rubber spatula, gently stir in the apples, raisins, coconut, and nuts. Divide the batter evenly between the pans.

5. Bake for 40 minutes, or until the cakes are a deep golden brown. You'll know they're done when a toothpick or cake tester inserted in the middle comes out clean. Transfer the cakes to a rack and let cool for 10 minutes before removing from pans.

6. Meanwhile, make the icing in a small bowl by whisking together confectioners' sugar and cardamom. Add a few droplets of milk and continue whisking until the icing is smooth and thin yet clings to the back of a spoon. When it's ready, pour it through a fine-mesh sieve to remove any tiny clumps of confectioners' sugar.

7. Invert cakes onto a rack, then turn right side up. Using a spoon, drizzle the icing over the top of the cakes, and spread it with a thin, metal spatula. Sprinkle each cake with 1/4 cup of toasted coconut, and 1 tablespoon chopped pistachios. Allow to set for at least 15 minutes before slicing.

You might also enjoy these cake recipes from Food Blogga: 
Coconut Lemonquat Tea Cake
Upside-Down Clementine Cake
Pear and Cardamom Coffee Cake with Pecan Streusel
Italian Almond and Orange Torte with Blood Orange Compote
Spiced Sweet Potato, Cranberry, and Pecan Cake with Orange-Cinnamon Glaze

Here are more lovely cardamom cake recipes you might enjoy:
Cardamom Cakelets recipe at Kitchen Unplugged
Cardamom Vanilla Bundt Cake recipe at The Food Librarian
Walnut, Lemon, and Cardamom Cake recipe at Bon Vivant
Orange and Cardamom Upside-Down Cake recipe at David Lebovitz
Glazed Crumb Cake with Cardamom and Pecans recipe at Sass and Veracity

Oscar Night Food Ideas: Maple Walnut Popcorn (Recipe)

This Sunday night is the Oscars, the night when millions of Americans will tune in to see which actress is wearing the ugliest gown. Since this event will drag on for hours, you'll need lots of snack foods, like my Maple Walnut Popcorn.

This New England inspired popcorn is everything a snack food should be: sweet, salty, sticky, and crunchy. Since the Oscars are at least three hours long, you might want to make a double batch. You might also want to make a Blood Orange Vodkatini.


Maple Walnut Popcorn
Yields 10-12 cups
Print recipe only here.

3 tablespoons canola oil
1/2 cup popcorn kernels
1 cup coarsely chopped walnuts

1 cup pure maple syrup
2 tablespoons butter
1 1/4 teaspoons salt


1. Preheat oven to 325 degrees F.  Coat two large rimmed baking sheets with cooking spray.

2. Pour oil in a large saucepan over high heat and cover. After 1-2 minutes, toss a couple of kernels inside. Listen for the shimmering oil as it heats up, then drop a couple of kernels in the pan. When they start sizzling and spinning, the oil is ready. Add remaining kernels. Cover the pan, and give it a couple of shakes so the kernels get coated with oil. Now listen for the popping. Once it really starts popping quickly, listen carefully. Remove the pan from the heat once the popping slows down to every few seconds, or it could burn quickly. Pour popcorn into a big bowl coated with cooking spray, and add nuts.

3. In a small saucepan over medium heat, bring maple syrup, butter, and salt to a boil. Cook 1 minute. Lower to a simmer for 2 minutes. Pour syrup over popcorn and nuts, stirring to coat. Transfer popcorn mixture to prepared baking sheets. Bake for 10 minutes. Remove from oven and cool. Break into small clusters.

You might also enjoy these snack foods from Food Blogga:
Doughboys
Spicy Black Bean Dip
Buffalo Wings with Blue Cheese Dressing
Goat Cheese and Poblano Quesadillas with Pinapple-Mango-Habanero Salsa

You might also enjoy these popcorn recipes:
Peanut Butter Popcorn recipe at The Kitchn
Truffled Popcorn recipe at Alice Q. Foodie
Caramel Popcorn with Almonds and Pecans recipe at Lisa is Cooking
Popcorn with Brown Butter, Rosemary, and Lemon recipe at Andrea's Recipes