As the weather gets warmer I want to be in the kitchen less and outside more. Simple quick dinners are a must on days when we are playing outside all day and only take breaks to grab a bite and run back outside. The weather was beautiful out yesterday and a perfect day for dinner on the porch while the sun goes down.
Salmon and couscous is the perfect light, warm weather dinner and its so quick and easy to make that even those who are less graceful in the kitchen can accomplish this meal. This takes Just a half hour to make so you can have more time for important things like blowing bubbles and running through sprinklers and also trips to the ice cream shop.
I hope wherever you are is warming up and flowers are blooming, summer is almost here!
What you need
- Salmon fillet
- pearl cous cous
- 1 lemon, a few lemon slices
- 1/2 red onion
- 2 tbsp dill
- Salt to taste
How to make it
- Put salmon fillet in a baking pan with a few tbsp of water, lemon juice from 1 lemon, sea salt and a lemon slice on top
- bake at 350 for about 20 minutes until just done, you don’t want dry salmon
- cook couscous on the stove with dill when done mix in finely chopped red onion
- done! Easy as that!
I was having a baked sweet treat craving, I wanted cupcakes or cake or pie or something warm out the oven…and then I realized I used the last of the flour to make baked donuts the other day. I tried eating a spoonful of honey but it didn’t do any good, I needed to bake and I needed to bake now.
Thanks to Google I found one treat I could make without flour, macarons! But, of course I only had a handful of almonds, could this baking misadventure get any worse. Finally I stopped pouting, put on my apron, and got to work. After a bit of experimenting I made these scrumptious almond & flax meal macarons with a yummy chocolate cream cheese filling.
These may not be the most beautiful designer macarons but when something tastes this good, you don’t need perfection. Perfect as a light snack or midnight sugar craving or really any time of the day…do you need an excuse for chocolate?
What you need:
- 1/4 cup almonds
- 1/4 cup flax meal
- 1 cup + 4 tbsp of powdered sugar for filling ( make it yourself it’s easy! sugar + corn starch in blender voila!)
- 3 tbsp cocoa powder + 2 tbsp coco powder for filling
- 2 egg whites
- pinch of salt
- 4 tbsp regular sugar
- 1/4 c cream cheese
- 3 tbsp milk
How to make it
- Put almonds and flax meal in a blender, blend until fine
- add powdered sugar and cocoa , blend for a few minutes until nice and fine like flour
- In a mixer or with a hand blender beat the egg whites until they rise and get fluffy and stiff
- beat in the regular sugar
- gently fold in the flour/sugar/cocoa mix
- fold until there are no egg white streaks
- put into a pasty bag or zip lock bag
- pipe the macarons onto a baking sheet lined in parchment paper, about a tbsp per cookie
- tap the baking pan to remove bubbles and flatten
- bake at 300 for for about 15 minutes
- remove from baking sheet right away so it wont overcook
- In a bowl mix together cream cheese, cocoa, milk and powdered sugar with a hand mixer until light and fluffy
- spread onto a cookie and top with another
I was never a casserole person, in fact I have not made a casserole in 6 years. Once I left home as a teen I have pretty much stayed away from them since casseroles when I was growing up were usually hamburger helper.
Tuna casserole was never on my list of foods to make but when groceries were running low and I was craving comfort food I decided to finally give this as try. I didn’t want something heavy and buttery so I decided to experiment with Greek yogurt and the result was a yummy, creamy and light tuna casserole .
This was a really nice lunch on this gloomy rainy day and a definite kid favorite. I think the quality of the tuna really helped make this dish so be sure to use high quality tuna when making your casserole.
What you need
- 1.5 c whole wheat pasta ( 3 c cooked)
- 1/2 c sour cream, I love Nancys
- 1 C Greek yogurt – again Nancy’s is where it’s at
- 1 c cheese, I used an asiago/white cheddar blend
- 1 tbsp dijon mustard
- 2 cans of Tuna, I used Vital Choice sustainably caught tuna
- 1.5 c fresh peas ( or frozen)
- 1 c whole wheat panko
- salt & paprika
How to make it
- Preheat oven to 300
- cook pasta in salted water, drain and sit aside
- in a bowl mix mustard, yogurt, sour cream and cheese
- add tuna and peas and mix
- salt to taste
- mix in pasta
- spread into a 9×9 baking pan
- top with panko , paprika and sprinkle with salt
- bake for about 20 minutes