Category Archives: Grains and Legumes

TOMATO COUSCOUS

I am writing this while sitting on the couch eating freezer raviolis with store bought sauce. Le sigh.

It turns out that becoming a doctor is a lot of work! I know, I know, it’s a surprise to everyone. I’m on my 4th straight month of ED, and while it’s been really nice to be in the department instead of bouncing all around the hospital, I’m still trying to figure out how to create a schedule for myself when my actual schedule is constantly changing. On off-service rotations we more frequently have the same days off each week (similar to what the norms call “weekends”), but not in ED. Next week, for example, I work midnight to morning 4 nights in a row, then have morning conference and the rest of the day off, go to evenings to early morning for 2 days, then go to early morning to afternoon? My body doesn’t know whether it’s coming or going. It doesn’t help that our ED, like most, has almost zero natural light and perpetually feels like 2am.

sunriseset view TOMATO COUSCOUS

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When I get off I often play the “Sunrise or sunset?” guessing game.

This is a dish for the WTF moments my body has. It’s got couscous and tomatoes, so it’s basically tomato mac ‘n cheese, minus the cheese. Which doesn’t make a lot of sense – what I’m trying to get at is that it’s comfort food, but with a little more grownup flavor.

The ingredient list is short. The better the tomatoes, the better the dish, but I made this before our garden ones came in, and the store-bought romas were fine. The tomato paste looks weird because I freeze mine.

ingredients TOMATO COUSCOUS

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Yes for quick spicy tomato sauce!

tomato sauce TOMATO COUSCOUS

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See those nice crispy edges? Those are money.

cooked couscous TOMATO COUSCOUS

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If I had kids, I would’ve cut the couscous patty into shapes (unlikely), or at least thought really hard about doing that (likely).

couscous plate TOMATO COUSCOUS

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Tomato Couscous
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Ingredients
  1. 3 tablespoons olive oil, 1 medium onion (finely chopped), 1 tablespoon tomato paste, 2 ripe medium tomatoes or 4 roma tomatoes (finely chopped), 1 cup couscous, 1 cup vegetable broth, 2 1/2 tablespoons butter
Instructions
  1. Heat 2 tablespoons of the olive oil over medium-high heat. Add the onion and cook until softened but not browned (approximately 5 minutes).
  2. Meanwhile, heat the vegetable broth to boiling. Pour the couscous into a bowl and pour the hot vegetable broth over. Cover with saran wrap and set aside for 10 minutes.
  3. Add the tomato paste to the onions and cook for 1 minute. Add the tomatoes and a few grinds of black pepper, mix, and cook for 5 minutes.
  4. Remove the plastic wrap from the couscous and fluff. Pour in the tomato and mix.
  5. Wipe the tomato pan. Place over medium-high heat. Add the remaining 1 tablespoon olive oil and the butter. Melt. Press the couscous tomato mixture into the pan and cover. Cook 12 minutes. Unmould onto a plate (use a spatula to loosen if needed) and serve warm.
Adapted from Jerusaleum, a cookbook
Adapted from Jerusaleum, a cookbook
VEGGIESAURUS!!!! http://www.theveggiesaurus.com/

Coconut Quinoa

I meant for this post to come about 2 weeks ago, but (work) life intervened.
shoes Coconut Quinoa')">
Guess what guys, I’m a second year now! It’s a decidedly weird feeling, mostly good, but little terrifying. I don’t quite know how to explain what one year of residency training means, because it passes in a flash and so much of it isn’t quite comprehensible until later, when I see something in the department and realize that all of those off-service rotations and moments spent studying have paid off because I’ve got this. Continue reading

Coconut Quinoa

QUINOA BRUNCH BOWL

Shark-dog has been much walk-neglected recently, a fact which he does not hesitate to get across with reproachful, mournful looks. He is the king of the guilt trip.

dog QUINOA BRUNCH BOWL

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I wouldn’t mind a walk; the ones I have managed to go on recently have been decidedly lovely.

green walkway QUINOA BRUNCH BOWL

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However, when I get home from work I’m ravenous and in a rush to make dinner. By the time I’m done cooking and eating it’s dark outside. I can’t wait to be back on ED in a week, where my more variable schedule allows for some daytime freedom, as well as to continue heading for the longer days of summer! Up this far north, by midsummer the sun doesn’t even seem to start setting until at least 9pm.

My dinner focus recently has been on foods that are fast, productive of good leftovers, and not too unhealthy. In addition, with an eye towards the hotter summer months (in my non-air-conditioned house) I’m moving away from recipes that require the oven, and leaning more heavily on the stove.

Towards that end, this recipe is definitely a winner! The only grain content is whole, it has two forms of protein, it’s chock-a-block full of flavor, it comes together quickly, and it lasts so it’s easy to make enough to cover lunch or breakfast for the next two days. It is barely adapted from i am a food blog. If you have never visited this site I strongly recommend it; besides having good recipes the photos are gorgeous.  Continue reading

QUINOA BRUNCH BOWL

MUESELI

grey sky MUESELI

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Grey skies can be distinctly beautiful, especially if, you know, you have a happy tree to brighten your day.

happy tree MUESELI

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Mueseli has become one of my and BS’s favorite breakfasts over the years. It’s healthy, gets assembled the day before and improves overnight, and you can make several servings at once. All of this basically makes it sound like a painfully grown-up breakfast, a reminder that even though you can eat ALL the chocolate now, you’re going to be good and have brussels sprouts instead. However, it’s far from that! Continue reading

MUESELI

MEJADRA

20150411_021023096_iOS MEJADRA

')"> It’s temporarily gone back to chilly here, which is awesome for biking – less sticky unpleasantness on arrival!

Jerusaleum MEJADRA

')"> With the cooler weather, I was in the mood for something a little heartier, so BS and I made mejadra. I found this recipe in the fantastic Jerusalem: A Cookbook by Sami Tamimi and Yotam Ottolenghi. The duo who wrote it, a Palestinian and Jew who co-own a restaurant, blend shared and different recipes from their respective cultures within Jerusalem.

 

The recipe itself is simple as heck but the different flavors come together beautifully. It is well accompanied by fish, but as it is a bit dry, I think the best addition is a soft-boiled egg or two. My only deviations from the recipe are mostly sloth related as I used all powdered spices. In addition, due to my pickiness (a defining characteristic) I reduced the cinnamon a smidge and did not add the sugar it called for. None of these are based on making the original recipe and finding it lacking, just on my personal preferences. The recipe below is my adulterated version, but if you want to go with the original just search Mejada Ottolenghi and I would guess it’ll pop up. Or buy the book! It’s a very nice one and, incidentally, has puffy covers like a childrens book which is somehow comforting.

Lentils et al MEJADRA

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Let’s begin! As you can see, the ingredient list is short and simple – just grains, flour, spices, and onion. Continue reading

MEJADRA