Spiced Vegetable Couscous

I bought a big bag of medium couscous at Bonanza.  I think it’s 1 kg.  Only 9,49 $  So I plan on trying more couscous recipes.  This is not something I liked a few years ago.  But now I’m learning to like it.  Yesterday after I tasted this recipe, I was always saying wow after each bite.  My son loved it.  But on his second bite, he probably ate chili flakes and he said it was spicy.  So I’ll do it again without chili flakes just for him 🙂

Spiced Vegetable Couscous
From RecipeZaar
4 servings

  • 1/2 cup canned chickpeas, rinsed
  • 1/2 cup finely chopped carrot
  • 1/2 cup finely chopped zucchini
  • 1/2 cup chopped green onion
  • 2 tablespoons olive oil
  • 1 1/2 cups chicken stock or vegetable stock or water (I used chicken stock)
  • 2 tablespoons chopped parsley (I omitted it)
  • 1 teaspoon paprika
  • 1/4 teaspoon chili flakes
  • salt
  • 1 cup couscous (I used medium)
  • 1/2 cup raisins
  1. Combine chickpeas, carrots, zucchini, onions and olive oil in a pot, add stock, parsley, paprika, chili flakes and salt to taste.
  2. Bring to boil and sprinkle in couscous.
  3. Stir around, add raisins, cover and remove from heat, let sit 5 minutes, uncover and stir again.

Easy Peazy Lemon Bars

I love lemon dessert.  These little bars or squares taste wonderful.  Very lemony.  I made half the recipe and used the zest of 1 lemon.  And I used 1/2 cup sugar for half recipe which is enough for us.

Easy Peazy Lemon Bars
From RecipeZaar
36-40 bars

  • 1 1/2 cups flour
  • 1/2 cup powdered sugar
  • 3/4 cup butter, softened
  • 4 eggs
  • 1 1/2 cups granulated sugar
  • 1/2 cup fresh lemon juice
  • 2 tablespoons flour
  • 2 teaspoons grated lemon peel (use 3 for a more lemony bar)
  1. Preheat oven to 350°F
  2. Line a 13x9x2-inch baking pan with parchment paper, extending paper up sides of pan; set aside.
  3. Combine the first three ingredients in a large bowl on low speed of an electric mixer until mixture is crumbly.
  4. Press mixture evenly into parchment-lined pan. This is your crust.
  5. Bake crust 20 minutes or until light brown; remove from oven.
  6. Beat together the remaining ingredients in a medium bowl until well blended; pour mixture evenly over warm baked crust.
  7. Return pan to oven and bake for an additional 15 to 20 minutes or until filling is set and bars are brown around the edges.
  8. Cool completely on a wire rack.
  9. Use edges of parchment lining to lift bars from pan.
  10. Place on a cutting board. Pull back edges of parchment for easy cutting; sprinkle with additional powdered sugar. Cut into bars.

Brussels Sprouts with Maple Syrup

This is one yummy side dish.  It’s just a little bit sweet.  You have to try this.

Brussels Sprouts, Baby Carrots and Pecans in a Maple Sauce
From RecipeZaar
Serving : 4 cups

  • 1 1/2 lbs fresh Brussels sprouts, halved (trimmed of ends and outer leaves peeled)
  • 1 cup baby carrot, halved (lengthwise)
  • 1 cup pecan halves (I used chopped pecans)
  • 1/4 teaspoon chili powder
  • 3 tablespoons butter
  • 1/4 cup maple syrup
  • 2 teaspoons cider vinegar
  • 1/2 teaspoon salt (I omitted it)
  1. Place brussels sprouts and carrots in a large saucepan ;cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 minutes or until crisp-tender.
  2. Meanwhile, in a large skillet, saute pecans and chili powder in butter for 2-3 minutes. Drain vegetables;add to pecan mixture. Stir in the maple syrup , vinegar and salt. Cook and stir for 3-5 minutes or until brussels sprouts are tender. Serve with a slotted spoon.

Two Steak Marinades

Last Saturday, I bought 2 steaks, and tried 2 marinades.  Both were yummy.

Larry’s Teriyaki Marinade
From RecipeZaar
Serving : 1 cup

  • 1/2 cup soy sauce
  • 1/4 cup water
  • 2 garlic cloves, finely chopped
  • 1/4 cup onion, finely chopped
  • 1 teaspoon fresh ginger, finely chopped
  • 2 tablespoons sugar
  1. Combine all ingredients and pour over steak strips.
  2. Marinate at least an hour or two – overnight is better!
  3. Drain and broil or grill meat.
  4. Note: You can also mix ingredients in a ziploc bag and marinate right in the bag.


Martha Stewart Steak Marinade
From RecipeZaar
2-3 servings

  • 1/4 cup soy sauce
  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (juice of about 1 lemon)
  • 4 garlic cloves, minced
  1. Whisk together soy sauce, olive oil, garlic cloves, and lemon juice.
  2. Place steak in a nonreactive dish, and pour marinade over top.
  3. Cover, and refrigerate for at least 4 hours (or overnight).

Broccoli Salad

I don’t like raw broccoli.  I wanted to try this salad mostly because of the dressing.  And finally, I love this salad.  The dressing helps a lot for me.  It’s sweet.  My boyfriend doesn’t like it because he finds it too sweet.

Broccoli Salad
From RecipeZaar
6 servings

  • 4 heads broccoli, chopped
  • 1 medium red onion, chopped
  • 3/4-1 cup raisins
  • 6-8 slices bacon, chopped (or 2-3 tablespoons bacon bits)
  • 1 cup mayonnaise
  • 1/4 cup granulated sugar
  • 4 tablespoons white wine vinegar
  1. Mix all ingredients together.
  2. It’s best if you refridgerate at least 2 hours before serving.

Apple Pie (French Style)

My son had apple pie at the daycare a few weeks ago.  And he told me he would like that I do an apple pie for him.  So when I saw this recipe, I had to make it.  I already had a pie crust in the freezer that was waiting for a recipe.

This pie is so yummy.  We finished it yesterday.

Apple Pie (French Style)
From RecipeZaar
8 servings

  • 4-5 cups apples, pealed and sliced (I used Cortland apples)
  • 1/2 cup sugar
  • 3/4 teaspoon cinnamon
  • 1 frozen ready-made pie crust

For Topping

  • 3/4 cup flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter 
  1. Pre-heat oven to 400 degrees.
  2. Mix sugar, cinnamon, and apples together in a bowl.
  3. Pour into pie crust.
  4. Make topping by mixing brown sugar and flour together, add butter and mix till crumbly.
  5. Sprinkle topping over pie.
  6. Place in oven for 45 – 55 minute.
  7. *note place foil ring around pie crust edges so crust doesn’t burn!

Cooking Light Carrot Cake and Cream Cheese Frosting

My father’s birthday is on April 15th but last Saturday we were home for Easter and that was the only time we can see him before August.  So I decided to make him a cake for his birthday even though it was in advance.

My father loves carrot cake and me too.  I love cream cheese frosting.  My father doesn’t like it so much, but these days, when it’s sweet, he eats it.  He never ate yogurt and now he eats 1 or 2 per day.  He has now diabetes so maybe that’s why he never says no to some sweet.

The cake was perfect for him.  Not too sweet (with my modifications) and not too greasy.  This is a really good recipe.

Cooking Light Carrot Cake
From RecipeZaar

16 servings

  • 1 1/2 cups all purpose flour
  • 1 1/3 cups sugar (I used 3/4 cup)
  • 1/2 cup sweetened flaked coconut (I used unsweetened coconut)
  • 1/3 cup chopped pecans
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 tablespoons canola oil
  • 2 large eggs
  • 2 cups grated carrots
  • 1 1/2 cups canned crushed pineapple, drained
  1. Preheat oven to 350°.
  2. To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs; stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on a wire rack.

Cream Cheese Frosting
From RecipeZaar
Serving : 4 cups (we had near 1/2 cup of leftover, my mother froze it but it would be easy to eat with a spoon or with a banana bread mmmm)

  • 2 (8 ounce) packages cream cheese, softened (I used reduced-fat)
  • 1/2 cup butter, softened
  • 2 cups sifted confectioners’ sugar
  • 1 teaspoon vanilla extract
  • and since we love cream cheese frosting with cinnamon, we added near 1 tsp of ground cinnamon
  1. In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners’ sugar. Store in the refrigerator after use.