Cauliflower Couscous Bowl

Today I took the kids to the mall to buy some hand soaps. I didn't find what I wanted, but it was still a worthwhile trip for Jackson and Olivia, since they got to ride the merry-go-round.

Monkey on a monkey!

Lunch was thrown together from various leftovers, but it turned out so good that I want to share the recipe with you! Trust me, it really does taste much more appealing than it looks.

Cauliflower Couscous Bowl
1/2 head cauliflower, cut into florets
1/2 cup Israeli couscous
1 carrot, peeled and grated
1/2 cup hummus (store-bought or make your own)
1/4 tsp. salt
lemon slices

Roast the cauliflower florets on a baking sheet at 400 degrees for 20 minutes. Meanwhile, combine the couscous and 1 cup water in a saucepan and bring to a boil. Turn down to a simmer and cook uncovered for 15 minutes. Remove from heat, cover, and let sit for 5 minutes. Fluff with a fork.

Combine cauliflower, couscous, carrot, hummus, and salt in a bowl. Divide into two servings. Serve with lemon slices for squeezing over it.

End of Season

My heart is breaking this morning for the residents of Moore, Oklahoma and surrounding towns hit by tornadoes during the past couple of days. Thank goodness, Tony's family and our friends in Oklahoma are safe and sound, but many people are not. If you would like to donate $10 to Red Cross relief efforts, please text REDCROSS to 90999.

Jackson's school year is nearly over, and his after-school soccer lessons came to an end this week. After practice, Coach gathered the kids around for one last time and told them how much fun he had with them all season. 

Jackson showing off his medal. Look at those little red cheeks! He plays hard! A teammate's mama brought chocolate-covered frozen bananas for a little celebration.

I'm finishing up testing for Tami and Celine's finger foods cookbook. Only a couple more recipes to try. Here are some recent testers.

Moroccan Snack Bars, made with couscous and roasted cauliflower, and topped with slivered almonds. Think of them as savory, boldly-spiced brownies.

Jerk Tempeh Sticks - tempeh is marinated in a rich, not-too-hot jerk sauce, then grilled with red peppers, onions and pineapple. The jerk marinade was so amazing, I used the leftover as a dipping sauce.