Experimental food corner.
Jul. 20th, 2002 11:23 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rivkaI wasn't very hungry this evening, but I figured it would be a bad idea to forego dinner. I was in the mood for something light, and something that would help me fill my remaining Lean Plate Club goals for the day. (I was down one serving of fruits or vegetables and one serving of whole grains, and was due for a fish-dairy-or-vegetable-protein meal.)
I found a red bell pepper in the fridge, cut the top off, scooped the seeds out, and put it in the toaster oven at 400 degrees. While it was roasting, I thawed a small handful of frozen bay scallops under hot water, cooked up some whole-wheat couscous, and minced tiny amounts of some vegetables: maybe a tablespoon of fresh tomato, a smidgen of onion, one clove of garlic. I sauteed the onion and garlic in a little olive oil, added the scallops and tomatoes, and seasoned generously with salt, black pepper, and red pepper flakes. Then I mixed it all in to the couscous. It tasted a little one-note (pepper), so I added a splash of lemon juice. That turned out to be The Very Thing.
By that time, the pepper was hot and softened but still held its shape. I spooned in the filling (there was too much) and settled down with my dinner. It was So. Good. The couscous was melt-in-my-mouth light, filling without being heavy, with buried morsels of sea-flavored goodness. The seasoning was piquant but not overbearing.
I don't know why I don't cook for myself every night.
I found a red bell pepper in the fridge, cut the top off, scooped the seeds out, and put it in the toaster oven at 400 degrees. While it was roasting, I thawed a small handful of frozen bay scallops under hot water, cooked up some whole-wheat couscous, and minced tiny amounts of some vegetables: maybe a tablespoon of fresh tomato, a smidgen of onion, one clove of garlic. I sauteed the onion and garlic in a little olive oil, added the scallops and tomatoes, and seasoned generously with salt, black pepper, and red pepper flakes. Then I mixed it all in to the couscous. It tasted a little one-note (pepper), so I added a splash of lemon juice. That turned out to be The Very Thing.
By that time, the pepper was hot and softened but still held its shape. I spooned in the filling (there was too much) and settled down with my dinner. It was So. Good. The couscous was melt-in-my-mouth light, filling without being heavy, with buried morsels of sea-flavored goodness. The seasoning was piquant but not overbearing.
I don't know why I don't cook for myself every night.
