In light of our attempt (we try this for a few weeks most Januaries) to eat a little better we browsed around Epicurious for “healthy” recipes today. I want to counteract some of the holiday eating I’ve indulged in and add more vegetables to my diet and Brian — well, Brian has gained more than 25 pounds in the last six months, most of it since he started an office job. He very much wants to reverse the gain.
We’ve recently started to plan our dinners for the week — it’s very satisfying to have meals selected and most ingredients (except fresh vegetables or herbs) purchased ahead of time and it’s fun to browse through cookbooks or Epicurious.com.
For this week we chose Israeli Couscous with Roasted Butternut Squash and Preserved Lemon for tonight, Spicy thai shrimp with mint raita for Wednesday, and black bean chili with butternut squash and swiss chard for Thursday. (Friday is pizza night– homemade pear and gorgonzola pizza.)
I hope our dinners the next two nights are as good as the couscous was — it was delicious. Big pearls of couscous cook in boiling water infused with a cinnamon stick and join roasted butternut squash and sauteed onions, and the combination is tossed with lemon juice and zest (when you don’t have the preserved lemon they recipe calls for), parsley, toasted pine nuts and raisins. Hearty, colorful and a little flair of the exotic. Yum!! I can do healthy if it tastes like this.