C wanted to try something he's talked about a lot but we've never had time or willingness to try- Koshari. Its an Egyptian dish that includes rice, pasta, garbanzo beans, lentils, and a spicy tomato sauce. Ours was definitely an experiment. We were wandering through Wegman's trying to combine different recipes and C's memory of the Koshari he had in Egypt. I think we bought the wrong kind of lentils- red ones- because they basically disappeared and what the rice/lentil mixture wound up as was basically the consistency of oatmeal, and not very appetizing looking. However, once the 2 types of pastas and garbanzo beans and sauce were added, the taste was actually pretty appealing. We both agreed we'll try it again, but find a better recipe.
The other thing we wanted to make was spinach-feta triangles. We didn't take into account the lack of time to defrost phyllo dough, so we wound up making a spinach pie instead. So easy, pretty quick (once the spinach mixture cools), and very very tasty. Also easy to adapt to your liking.
Saturday was rainy so we couldn't skydive, so we stayed home. After spending nearly 2 HOURS in Wegman's trying to decide what we wanted to do for dinner, we went with Afghan kebabs and grilled tomatoes and peppers. (we didnt account for the rainy grilling, but it was a fun adventure) Along with some long grain rice and flat bread, it was a great meal. It looks a little like poop sticks, but you can't really help that- all kebabs do.
C went out for drinks with friends the other night, so I was on my own. He always says I "revert to unhealthy" when I'm on my own. I just say that I like to revisit yummy foods. This really isnt all that unhealthy. Just a grilled ham and cheese with tomato sandwich. Its basically what I eat for lunch everyday (only substitute turkey for the ham), with a tad of butter for browning the bread. I have to put up with him every day, I think I deserve my gluttony once in a while!
C introduced me to Kasha this week. Its a grain that can be cooked and eaten in a variety of ways. We cooked it in low sodium chicken broth with onions, celery, red peppers, salt, pepper, carrots, and some other spices and veggies. Its very versatile and you can basically put whatever you please into it. Add veggies into broth right away if you want them "mushy" or towards the end of the kasha's cooking time if you like them "crispier" like we do. We served it with a side of asparagus "your way" as C calls it (I've won him over with something!!) and toasted baguette. Healthy, delicious, and oh so filling! Not even C had seconds!
