Holly in the PNW

The girl that can't sit still!

Archives for November 2019

Curry Couscous Salad

I’ve been making Curry Couscous Salad for about 12 years now and it’s a perfect side dish to bring to a potluck or gathering. I love curry and if you’re like me you will love this dish! It makes a size for larger groups or if you are food prepping for the week you can eat some every day!

  • Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.
  • Meanwhile, in a small bowl combine olive oil, yogurt, red wine vinegar, 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon curry paste and 1/4 teaspoon turmeric. Whisk until smooth.
  • Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions. Serve at room temperature.

Dish up the curry couscous and dig in! This stores great in the fridge for up to a week.

Enjoy!!!

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Curry Couscous Salad

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Keyword Curry Couscous Salad
Prep Time 15 minutes
Cook Time 10 minutes
Servings 12 servings

Ingredients

  • 2 cups couscous
  • 1 tbsp butter (salted or unsalted)
  • 1 1/2 cups boiling water
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 tsp red wine vinegar
  • 2 tsp salt
  • 1 tsp black pepper
  • 1 tsp curry paste or more if you want it spicy
  • 1/4 tsp ground turmeric
  • 1/2 cup grated carrots
  • 1/2 cup dried cranberries
  • 1/4 cup sliced almonds
  • 1/4 cup red onions finely chopped
  • 3 scallions finely chopped

Instructions

  1. Place the couscous and butter in a medium bowl. Pour the boiling water over the top and stir until the butter has melted. Cover tightly with plastic wrap and let set for 5 minutes.

  2. In a separate small bowl combine olive oil, yogurt, red wine vinegar, salt, pepper, curry paste and turmeric. Whisk until smooth.

  3. Fluff couscous with a fork and pour in yogurt sauce. Stir until couscous is evenly coated. Mix in carrots, cranberries, almonds, red onions, and scallions.

  4. Serve at room temperature. Store in fridge for up to a week.

Tomato Soup

It’s soup season and I especially love Tomato Soup! This tomato soup is really easy to make. You will thank me on these chilly days cause this tomato soup will warm you right up!

Only a few simple and delicious ingredients make this soup possible.

In large pot add oil, carrots, yellow onion and garlic. Saute for 5-10 minutes until the vegetables are very tender. Add the tomato paste. Stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.

Pour the tomatoes and the juices in a separate bowl. Crush up the whole tomatoes with a fork or spoon. Add the tomatoes and juice to the pot. Add the broth, thyme and bay leaf to the pot. Simmer for 30 minutes.

Remove pot from the stove and use a hand blender to puree the soup. If you don’t have a hand blender you can use a blender. If you use the blender let the soup cool first, then return to stove and simmer until hot.

Serve with croutons, cheese, cream or even a grilled cheese sandwich!!!! Choose a topping that you desire or keep it plain and eat it right out of the pot. You will not be disappointed with this tomato soup.

Enjoy!!!

 

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Tomato Soup

Course Dinner, Lunch, Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 2 tbsp olive oil
  • 4 carrots chopped
  • 1 yellow onion chopped
  • 8 cloves garlic minced
  • 3 tbsp tomato paste
  • 2 tbsp flour
  • 8 cups chicken broth
  • 1 tsp dried thyme
  • 2 bay leaf
  • 2 28 - ounce can whole tomatoes

Instructions

  1. Add the oil, carrots, onion, and garlic to the soup pot. Saute for 5-10 minutes until the vegetables are tender.
  2. Add the tomato paste – stir for a few minutes until the tomato paste starts to brown and caramelize. Add the flour and stir for a minute.
  3. Pour the tomatoes and their juice into a bowl and crush them a fork or spoon. Add the broth, thyme, bay leaf, and tomatoes to the soup pot. Simmer for 30 minutes.

  4. Remove pot from the stove and use a hand blender to puree the soup. If you don't have a hand blender you can use a blender. If you use the blender let the soup cool first then return to stove and let simmer until hot.

  5. Serve with croutons, cheese or cream (if desired).

Peach Cobbler

Peach Cobbler was always a favorite growing up in my household. My aunt gave to me some peaches from her tree so I got out my recipe box from my mom. I found our family recipe!! I needed to share this recipe on my blog. It’s too tasty not to share!

Look at that golden topping! My mouth is watering just looking at it!

Peach cobbler is fairly simple to make. Layer peaches on the bottom of a prepared 9×9 pan. If you don’t have fresh peaches canned peaches will taste just as good. Combine all dry ingredients in a bowl. Add the egg and mix until crumbly. Sprinkle mixture over peaches. Drizzle the melted butter over the mixture. Bake in the oven for 35-40 minutes or until the top is golden brown.

Top with vanilla ice cream or whipping cream if you desire it’s a fantastic touch with peach cobbler!

Enjoy!!

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Peach Cobbler

Servings 6 Servings

Ingredients

  • 3 cups sliced peaches
  • 1 tsp lemon juice
  • 1 cup flour
  • 1 cup sugar
  • 1/2 tsp salt
  • 1 egg
  • 6 tbsp butter melted

Instructions

  1. Preheat oven to 375° F. Spray bottom and sides of a 9x9 pan with non-stick cooking spray. Place peaches on bottom of pan. Sprinkle with lemon juice.

  2. Combine all dry ingredients in a bowl. Add the egg and mix until crumbly.

  3. Sprinkle mixture over peaches. Drizzle the melted butter over the mixture.

  4. Bake in the oven for 35-40 minutes or until the top is golden brown.

  5. Top with ice cream or whipping cream for some extra deliciousness!