so today i volunteered at my usual ESL class in the morning and went to get ingredients for dinner right after! i went to the farmer’s market in torrance and got some red beets, rosemary, and a bag of lemons. each one was only $1! deal!! i really wanted to find some yellow beets, but the only ones i could find were so tiny and they didn’t look so hot, so i settled with red beets. my next stop was at trader joe’s where i got some spinach, arugula, and chicken. wootwoot! this dinner was inspired by a salad i tried at forage and from a dinner with an old friend. here are the recipes and pictures! a la cuisine!
Lemon Pearl Couscous from vegan yum yum
Couscous, risotto style (edited)
1 Cup Pearl Couscous
2 tsp Oil
2 tsp Fresh Lemon Juice
Zest from 1 Lemon
1/2 tsp Salt (scant)
1 cup of Water and 1 cup of Chicken Stock
Heat oil in a large skillet an add dry couscous. Stir for a few minutes until each pearl is coated and lightly toasted. Add lemon juice, zest and salt. 2 cups of liquids and let simmer, stirring frequently, and watch as the couscous absorbs the liquid. When all liquid is absorbed, try a pearl to see if it is cooked through. Add more water as necessary.
Dijon Mustard Vinaigrette from Serious Eats
- 1 tablespoon Dijon mustard
- 1 tablespoon white wine vinegar
- Kosher salt
- Freshly cracked black pepper
- Extra virgin olive oil
Whisk all the ingredients together and done!! Instead of olive oil I added about 1/4 cup of vegetable oil. I was afraid my mom wouldn’t like it but she LOVED IT!
For the salad i threw together the ingredients listed for the salad described by Forage aka Roasted Beets and Chopped Egg Salad with Arugula, Chives, and Dijon Mustard Vinaigrette minus the chives.
To roast the beets, just scrub down the outsides of the beets to get dirt off and then wrap them in a foil bag with olive oil, salt and pepper. I had a single beet that was HUGE so I ended up cutting it up first (hands were so tired) and doing this. They were fully cooked after about an hour, but you can check at the 30 min mark depending on how big your beets are.
For the hard-boiled eggs, I just boiled them for 8 minutes. Drop the eggs into boiling water and let them boil. After they cool, peel and slice em up!!
Throw the eggs, beets, arugula, and spinach together and you have a scrumptious salad!!!
Now the lemon rosemary chicken recipe,
2 chicken breast filets
2 tbsp olive oil
1 lemon, juiced
2 sprigs rosemary
¼ cup chicken broth
1 tbsp garlic
Salt and Pepper
I got this from a friend when we made the recipe together, but adapted a little. Heat the pan with oil first, then add the chicken. I marinated the chicken a few hours before with salt, pepper, lemon pepper, and rosemary. After you add the chicken, throw in everything else. I like to use a pan with a lid to cook the chicken perfectly to keep it moist!!! GET IN MAH BELLY!!! Cook until the center is no longer pink.
my mom said she was glad now that she knows that i won’t starve. this took me all day to cook but i surprised myself by how tasty it was. roasted beets are SERIOUSLY delicioso! you must try them one day. or i shall roast them for you. i have never enjoyed beets so much. 🙂