Couscous with Lime-Scallion sauce

by Irene Lindvall

I started regularly cooking couscous a year ago. I'm not sure what took me so long but I'm glad I got into it. I prefer the Near East brand (cheapest at Target - weird I know) and the roasted garlic with olive oil is my favorite. Some of my favorite things to add into the couscous are shredded carrots, snap peas, avocado, cilantro, green onions, lime and shrimp. This recipe contained an interesting mixture and since it was meant to be a side dish, I decided to add some sautéed shrimp to make it a quick dinner.

Things I learned from this recipe:

Mixing the ingredients together with lime juice instead of topping with squeezed lime is a lot better.

Would I make this recipe again?:

Sure

The recipe

Simple Salmon Chirashi

by Irene Lindvall

This week has been filled with my go-to recipes. This is another that I've been making for a couple of years. From the first time I made it we both loved it. The coolness of the cucumber with the creaminess of the avocado makes for a very tasty bite with the salmon. The soy sauce + wasabi sauce is also quite inventive, and really makes this dish feel like a deconstructed sushi roll which is basically what chirashi means (the Japanese word is Chirashizushi which means scattered sushi).

Things I learned from this recipe:

Salmon cooking time varies. Eric prefers it a little more on the almost-raw side and my only desire is that it isn't overcooked. I always check it at six minutes to see how it's doing. Cook time will also vary depending on the cut of the fish. Tail-side is done much closer to the six minute mark.

I can't count how many times I've made this recipe but I know that each time I have the sauce hasn't been the same. I think the recipe version is too salty and not wasabi-flavored enough. I always play around with the ratio by adding more water and wasabi, and I would encourage you to do the same.

Would I make this recipe again?:

Definitely

The recipe

Two Recipe Day

by Irene Lindvall

I brought both these dishes to a get together with friends and they went over very well.

Appetizer: Spinach Artichoke Dip

I tried this recipe for the first time this past holiday season and everyone loved it. I combine everything in the Cuisinart, pop it in the oven and serve with mini pita bread. The kick of the chili flakes is my favorite part.

Things I learned from this recipe:

This time I made two hours ahead of time, put it in the refrigerator and brought it with me unbaked and it turned out fine. 

Would I make this recipe again:

Definitely - it's a crowd pleaser.

The recipe

Salad: Greek Salad

I used to make this recipe all the time for family and somewhere along the way stopped. I'm not sure why, but I'm happy to throw it back into the mix. It is so easy to make (it dose take a lot of time to cut & chop) and the taste is so fresh.

Fun fact: I've had this recipe since April 2006.

Things I learned from this recipe:

Definitely take the time to drain the dish prior to adding the cheese and the dressing, especially if pre-making and chilling in the refrigerator for awhile.

Would I make this recipe again?:

Absolutely

The recipe

Spicy Shrimp and Lobster Linguine

by Irene Lindvall

Happy Valentine's Day! I asked Eric what he wanted to eat and he immediately said, "That spicy lobster thing you make." It always makes me happy to prepare dishes that people like, and it makes me extra happy to prepare something that comes from Weight Watchers. I have been a longtime off & on program follower. They have so many great recipes that have a ton of flavor that don't feel like you're dieting or starving yourself. The dish is so flavorful is often amazes me. 

Things I learned from this recipe:

To thaw a lobster tail just add it to cold water while preparing the rest of the meal. It'll be ready to go by the time you need it.

It works just fine to cut the ingredients in half to serve two and have leftovers.

After the first time I made this I realized one lobster tail was not enough for two people let alone six like the recipe says it will feed. I got us each a lobster tail - about six inches long and five jumbo gulf shrimp each and it was plenty of food.

Would I make this recipe again?:

Definitely

The recipe

Chinese Cold Pasta Salad

by Irene Lindvall

I have been making this recipe for three or four years now and still love it. I have made it cold, hot, with beef (for Eric), with tofu (for me) and just plain. It is always delicious. The heart of this recipe - the spice + peanut butter - is what really makes it. I've also added extra vegetables (shredded carrots, snap peas) if I have them in my refrigerator because why not? As a side note, I prefer to eat it warm for dinner because it's so quick to make.

Things I learned from this recipe:

Be careful with the chili flakes. I think because the flakes don't really get blended that much they stay incredibly strong. I used 1tsp which is exactly the amount the recipe calls for when serving two and it's too much. I'll try 3/4tsp next time.

I read a review of this recipe before I made it that said to use an immersion blender and blend the peanut butter and soy sauce first and then slowly add the broth to make a good consistency. I've stuck with this and it works every time.

Would I make this recipe again?:

Without a doubt.

The recipe