There’s something so satisfying about pulling together a quick dish that doesn’t require too much fuss or effort. Inasmuch as I love my KitchenAid mixer, sometimes, I just prefer a recipe that allows me to give it a (much needed) rest. This easy zucchini cake …
Hummus can quite likely be considered one of the perfect snacks out there. It’s delicious, it’s filling and it’s considered healthy being packed full with all that protein and fibre. Eat it with some carrots, sourdough-discard crackers or with a spoon and you’ll have… well, …
I don’t know what the weather is like right now where you live, but for the past few weeks it here it has been blistering hot and I just did not want to spend any more time in the kitchen cooking than I had to. This salad was ridiculously quick and easy to pull together and did I mention that it is meat-free?
I think that couscous is one of the most versatile and easy to make foods out there. It’s light but filling and it can easily replace rice and pasta at almost any meal.
Here’s how I made it:
Zucchini Couscous Salad
- Medium saucepan
- Medium frying pan
- Cup measure
- Knife to chop vegetables
- Large bowl to mix everything together
- 2 cups couscous
- 2 cups water can use unsalted/ low sodium chicken broth as well
- 5 tbsp olive oil more to taste
- 1 ½ lemons juiced, to taste
- 2 tsp honey mustard to taste
- 1 medium zucchini diced
- 1 cup cherry tomatoes cut in half lengthwise
- 1 cup chickpeas cooked, or one can drained
- 2 tbsp fresh sweet marjoram to taste
- flaky sea salt and pepper to taste
- Bring the water to a rolling boil.
- Pour the couscous in the boiling water and give it a stir.
- Cover the saucepan, turn off the flame and remove from the heat.
- Let the couscous sit undisturbed for 5 minutes. When the 5 minutes is up, remove the cover and fluff gently with a fork.
- Pour about a tablespoon of oil in the frying pan and add the diced zucchini. Sauté until the pieces are tender – about 5 minutes. Season with salt and pepper.
- Turn the couscous into a large bowl.
- Add one cup of cooked chickpeas OR one drained and rinsed can of chickpeas, the sliced tomatoes and the cooked zucchini to the bowl.
- In a smaller bowl, mix the olive oil, lemon juice and honey mustard until well combined and drizzle over the ingredients in the bowl.
- Mince half of the marjoram leaves and leave the rest whole and add all to the bowl.
- Gently toss everything together until the dressing is well distributed throughout. Taste and add more lemon, oil (if the mixture seems "dry"), salt and pepper to your liking.
- Plate up and enjoy!
Don’t skimp out on the marjoram! It lends such a fresh note to this simple and easy dish. The chickpeas are full of protein and fibre, both of which gives you a satisfied and full feeling – sure to keep your tummy happy until your next meal.
I hope you’re able to give this quick meal a try, and if you do, drop me a line to let me know how it went.
In my home, we are all bread lovers. Some more than others, but we all enjoy a nice slice of bread with cheese or jam as a quick snack. Couple that with the fact that I love to bake bread, and you’d imagine, quite correctly, that there is always a fresh homemade loaf at the ready.
One of our faves is what is known in our country as a Light Sweet/ Machine Loaf. The light sweet part is fairly self explanatory, but I have no idea why they are called machine loaves! That, however, doesn’t take away from the deliciousness that is this loaf. It actually makes two loaves that should last, say, a day or two in your home if you’re lucky. This bread makes the perfect sandwich and is good on it’s own.
To top it all off, it is very easy to make. There are many iterations of this recipe and this is but one that I found:
Light Sweet Loaf
- mixing bowls
- Stand Mixer
- 2 9×5 loaf pans – greased
- 1 cup water warm, 95 degrees F
- 1 cup milk warm, 95 degrees F
- 1 ½ tbsp instant yeast
- ½ cup sugar granulated
- 6 cups flour all purpose
- 1 tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup butter unsalted, room temperature
- 1 cup raisins
- 1 egg beaten, for egg wash
- Mix together the warm water, milk, sugar and yeast and let stand for 10 minutes until bloomed.
- In the bowl of the stand mixer, fitted with the dough hook, mix the flour, spices and salt together.
- With the mixer running, slowly add the yeast mixture and allow it to fully incorporate into the flour. Scrape down the sides of the bowl as needed.
- Add the butter to the dough and mix in well. If the dough is too sticky, add flour, one tablespoon at a time until the dough is smooth and elastic.
- Add the raisins and knead into the mixture until well incorporated.
- Turn the dough onto a lightly floured surface and knead by hand for a few moments. The dough will be soft but not sticky
- Place in a greased bowl and cover with cling wrap and then a damp kitchen towel. Place in a warm spot to rise for an hour or until doubled in size.
- After the bread has risen, remove cling wrap, gently deflate and shape into two loaves of equal size. Place in greased tins and cover with cling wrap and allow to rise in a warm spot for 30 minutes.
- Preheat the oven to 350 degrees F.
- After 30 minutes, the bread would have risen once more. Remove the cling wrap and gently brush with egg wash.
- Bake for 30-40 minutes, watching to ensure the bread does not brown too quickly. Bake until golden brown in colour. The loaves are finished when the bottom sounds hollow when tapped.
- Allow to cool in pans for about 10 minutes. Run a knife around the edges of the bread to loosen before turning out onto cooling racks to finish cool down.
- Slice and enjoy!
Try it with a slice of cheddar cheese, with jam, peanut butter or assemble a delicious sandwich with it – perfection in every bite!
Let me know if you give this a try and how it worked for you.