Provolone and Arugula-Stuffed Flank Steak

The Woman's Day Version. Photo: Kat Teutsch

My version. Finally a picture that turned out good.

This sounds delicious--I love provolone, arugula, and steak. I'll replace the flank steak with ribeye because I have 1/4 cow in my freezer, but hopefully it doesn't loose anything by that substitution. Even Lila is excited--"YAY! Steak!" I haven't told her about the cheese and lettuce stuffing yet. Crossing my fingers that doesn't come back to bite me.

Provolone and Arugula Stuffed Flank Steak

Woman's Day Online, November 2014
Active time: 25 minutes           Total time: 30 minutes         Level: Easy
Serves: 4        Cost per serving: $4.07
Ingredients:

• 1 1/2 lb flank steak
• 2 cloves garlic
• 1 package baby arugula
• 1/4 lb very thin sliced deli provolone
• Kosher salt and pepper
• 3 Tbsp balsamic vinegar
• 1 pt cherry tomatoes
• 1/2 small red onion
• 1 Tbsp fresh lemon juice
• 1 Tbsp olive oil

The grocery store didn't have plain arugula, so I got baby spring mix (it was the closest I could get). I'll pick the arugula out to stuff the steak and have a spring mix salad on the side. I also have a pint of cherry tomatoes I picked from my garden yesterday, which look so much juicier than the ones I buy in the store. I really need to go to the farmers market some weekend and buy super fresh produce for these recipes. Every year I say I'm going to go, but it never happens. I also have some fresh green beans I can make as a second side dish. I also feel like this could use a carb (steak and potatoes anyone?). The meals in this plan tend to leave out a food group pretty regularly. I might do a grilled potato or possibly cornbread on the side. We will see!

Directions:

1. Heat the grill to medium-high. Butterfly the steak: cut it in 1/2 horizontally (not all the way through) and open it like a book.
2. Rub the garlic over the instead of the steak. Scatter 1 heaping c. arugula over the steak, then lay the cheese on top. Roll up the steak and tie with kitchen twine. Season with 1/2 tsp each salt and pepper.
3. Grill the steak, covered, turning occasionally and brushing with the vinegar, 15-18 minutes for medium rare. Let rest at least 5 minutes before slicing.
4. In a large bowl, toss the tomatoes and onion with the lemon juice, oil, and 1/4 tsp each salt and pepper. Toss with remaining arugula; serve with steak.

I ended up not butterflying the steak (a little difficult with the ribeye I got out of the freezer) and instead pounded it out with my fist like pizza dough. This actually worked really well. I also discovered that my kitchen twine went MIA in the move. I used toothpicks instead, which worked only OK. When you flipped the steak, some of the insides started to fall out so I had to reposition the steak and it ended up medium rare on one side and medium well on the other. This didn't really bother me, Lila tends to like her steak on the well done side.

I didn't make the green beans, but I did mix up some honey cornbread muffins. I could say they were homemade and delicious, but that would be a lie. I made cornbread homemade for most of my life but never particularly liked it. Then I tried the Krusteaz honey cornbread mix and will never make homemade again. It is way more delicious than any other recipe I've tried and super easy, so I always have a box in the cupboard. 

I didn't have a ton of arugula so one of the steaks was just cheese and the other was both. I think we all enjoyed it, even Olaf (our Saint Bernard) enjoyed his small piece. The steak turned out really good. I wasn't sure about having basically lettuce inside of it, but it didn't give a whole lot of flavor or crunch (which I wouldn't have liked anyway). I should have used more provolone though (I used 3 thin sliced pieces per steak).

Tips: Use the flank steak if you want to butterfly, a ribeye is not made to butterfly. Make sure you have kitchen twine, toothpicks were not very convenient. Plus I left one in and almost fed it to Andy. I'm pretty sure I didn't season the steak with salt and pepper, but it was still delicious.

Verdict? Taste of Day Success!

Gingery Meatball Soup with Bok Choy

This is their version. Photo: Con Poulos; Food styling by Simon Andrews;
Prop styling by Marina Malchin

This is my version (I was really bad about pictures last night)

This is the halfway point--this should have been last nights recipe (August 15), but we unexpectedly had a night to ourselves and went out on our first date since the baby was born. The scheduled recipe for tonight was steak, but it's storming so we will have the skipped meal from last night and save the steak for tomorrow night (since it's already defrosted).

Gingery Meatball Soup with Bok Choy

Woman's Day Magazine, January 2014

Active Time: 25 minutes         Total Time: 30 minutes                          Level: Moderate

Serves: 4                 Cost per serving: $2.25

Ingredients:

• 1 piece fresh ginger
• 1 large egg
• 2 scallions
• 1 clove garlic
• Kosher salt and pepper
• 1/2 c. chopped fresh cilantro
• 1/4 c. bread crumbs
• 1 lb ground chicken
• 6 c. low sodium chicken broth
• 1 red chili pepper
• 1 medium carrot
• 4 head baby bok choy

I have my tube of ginger, hopefully that works for my "piece" of ginger. The grocery store did not have three things I needed: ground chicken (I got turkey), red chili peppers (green serrano will have to do), and baby bok choy (I got a single head of regular bok choy). I don't really even know what bok choy tastes like (my husband apparently loves it), but it's something I've been meaning to try. I'm going to rock out to some old school No Doubt and get my cook on.

Directions:

1. Heat broiler. Line a rimmed baking sheet with nonstick foil. Grate 1 Tbsp ginger, thinly slice remainder.
2. In a large bowl, whisk together egg, scallions, garlic, grated ginger, 1/2 tsp each salt & pepper. Stir in cilantro then bread crumbs. Let sit for 2 minutes. Add chicken and mix to combine.
3. Form meat mix into 1 1/2" balls (20 total) and place on prepared baking sheet. Broil until cooked through, 6-8 minutes.
4. Meanwhile, in a large saucepan, bring broth, sliced ginger and chili to a boil. Add carrot and simmer 1 minute. Add bok choy and simmer until just tender, about 3 minutes. Add meatballs and stir in additional cilantro, if desired.

Well, jamming to No Doubt lasted 30 seconds, then my husband skipped to CCR. Apparently he hates Gwen Stefani, which is crazy. She was my idol in high school. When we were dating, he pretended to like my music. It was a lie--had I know his real taste in music this relationship would not have existed. I mean, honestly, who hates Gwen Stefani?

So a couple minor issues/changes with this one. Someone ate all my carrots, so I just left them out (I'm the only one who likes cooked carrots anyway). I used Panko breadcrumbs. It actually worked using the tube of ginger, but if you have the option, go with the piece of ginger. I left the pepper whole, because Lila wasn't going to touch it if it was "hot lava". This worked out pretty well, but if you want it hotter I would either dice the pepper or chop into a couple big pieces.

Andy really liked it, even with the cilantro in the meatballs. His personal preference would have been to replace the meatballs with an Asian noodle. I had Udon noodles in the cupboard, but he didn't feel like waiting another 20 minutes to eat. Maybe next time.

I thought it was pretty good, I had two bowls. I liked the meatball better than the soup. Lila also liked the meatball and broth, but she wouldn't touch the bok choy. Andy took a bite of the pepper and dared me to, which I declined. Then we told Lila if she tried the bok choy I would take a bite of the pepper. Worst decision today. My tongue had third degree burns I'm sure.

Tips: When you add the bok choy to the broth, add the stalks first, simmer for 1-2 minutes and then add the leaves.

Verdict? Taste of Day Success

Summer Squash Salad with Herbs and Quinoa

Their Version. Photo: Dana Gallagher; Food Styling by Vivan Lui;
Prop Styling by Paige Hicks

This is my version.

Another meal with one of those hip, fancy grains. Unlike couscous, this one I've actually tried. I can't say i enjoyed it, but I have sampled it (as a side dish with fish). If I remember correctly, it basically lacked flavor and has a weird texture. I have a texture thing with food: I don't like crunchy stuff in salad (except croutons, which I mostly pick out and eat separately), crumbly cheese, or soggy cereal. I get the feeling this meal will have at least two of these. Oh wait, I just read the teaser:  apparently its vegan--no cheese. When I told Andy it was vegan, he asked why I was wasting my time making it if we weren't going to eat it. He was the one who said I couldn't skip meals!

Summer Squash Salad with Herbs and Quinoa

Woman's Day Online, May 2014
Active time: 30 minutes         Total time: 50 minutes             Level: Moderate
Serves: 4                               Cost per serving: $2.92
Ingredients:

• 1 lemon
• 3 Tbsp whole-grain mustard
• Kosher salt and pepper
• 1/2 c. olive oil
• 1/4 c. capers
• 1 small shallot
• 1 c. quinoa
• 2 zucchini
• 2 medium yellow squash
• 1 c. fresh flat leaf parsley
• 1/2 c. fresh mint leaves
• 4 inner celery leaves and stalks
• 1/2 c. roasted, salted nuts (pistachios, almonds, or hazelnuts)

First off, this is not a salad--in my world salad=lettuce (Lutheran ladies think salad=jello, but they usually at least refer to it as a jello salad). This lacks lettuce, therefore, not a salad. I just used an ACT skill for the first time ever. 

Second, why do all salads these days contain nuts? Nuts are good plain. Nuts are good on ice cream. Peanuts make a delicious spread. There is no other appropriate use for nuts in my food! I am not a vegan, I personally like my protein to come from an animal. Luckily, I have gotten very good at picking my food apart after years of practice (yes, I'm aware that Lila gets that from me).

Third, I didn't even know celery leaves were edible. I'm a bit curious about this new development. I don't particularly like raw celery (my tongue goes numb), but I'm very intrigued.

Andy has the kids today so I took his car to work. After work, I went to Hy-Vee to pick up the groceries I need for this weekends meals. After I check out, I walk out to Andy's car and start loading in the groceries. As I'm loading, I think to myself "Wow! Andy really did a good job cleaning out the back when he took the dog to the vet! I'm super impressed." So I go put my cart in the corral, walk back to the car and open the driver's side door. I then realize "This is not my car!" I then have to go get my cart, reload the groceries, and walk across the aisle to my actual car (which is way dirtier) to unload my groceries again. Luckily, the real owner of the clean car didn't come out and wonder what I was doing.

Directions:

1. In a large bowl, zest lemon (2 tsp), then squeeze in 2 Tbsp juice. Add the mustard and 1/2 tsp each salt and pepper. Whisk in the oil, then stir in the capers and shallot; transfer 1/2 to small bowl and set aside (about 1/2 c.).
2. Cook quinoa in medium heavy-bottom saucepan over medium heat, stirring occasionally, until toasted, 3-5 minutes. Add 1 1/4 c. water and bring to boil. Reduce heat and simmer, partially covered, for 12 minutes. Turn off heat and let sit, covered, for 3 minutes more. Season with 1/4 tsp each salt and pepper. Fold in the reserved 1/2 c. dressing and let the quinoa cool. 
3. While the quinoa is cooking, very thinly slice the squash and zucchini and add to bowl with remaining dressing. Let sit, tossing occasionally, for 5 minutes. Fold in parsley, mint, celery, nuts (I used almonds) and qunioa.

This may come as a surprise, but I actually liked this one! I will still never be a vegan, and we all agreed this was more a side dish than a main dish, but it was pretty good (I didn't even pick it apart before eating it). Lila really liked the capers (if you've never had them, its basically a tiny green olive) and actually tried the squash, which I consider a win.

I thought this would be a good side dish to bring to a potluck picnic, because there are WAY more than four servings. We each had a plateful, which barely made a dent in the salad, then made hot dogs because we couldn't eat anymore salad and were still hungry (I was actually almost full, excellent diet recipe too!). Andy thought this could be modified for a fancy Thanksgiving dinner. His idea was to use the couscous/nuts/celery/parsley mint combo to stuff the turkey, then serve the squash with the mustard dressing (basically tastes like Italian) on the side. I don't know if I would do it for Thanksgiving, but it might turn out pretty good. If anyone decides to try it, let me know how it turns out!

Lila and I also made brownies, because we figured it we were having a vegetable main dish we could splurge on dessert calories. Also, bribing her with brownies was the only way I was going to get her to try this meal. Yes, I bribe my kid to eat with chocolate. No, I don't feel bad about it.

Tips: Just because a car is the same color/make/model as yours, and in the approximate place you parked, and unlocked...does not mean it is your car! If it seems too good to be true, it probably is. That's it. The meal was easy to make.

Verdict: Taste of Day Pass.

They were playing super heroes. Andy wouldn't wear his costume
in the picture though (a mask with an Olaf blanket cape).

Fresh Tomato Beef Ragu

Their Version. Photo Credit: Chris Court;
Food Stylist: Justin Poole; Prop Stylist: Lucy Tweed 

My version. Why does theirs looks so much saucier?

I've switched it up a bit this week. Tonight should have been Kielbasa and beans, but I didn't get out to my mom's garden to get the green beans yet, so I'm making the meal from Tuesday night that I skipped (I had a girl's night and Lila wanted Pizza Ranch).This is one of the recipes for the month that I was on the fence about; it could be really good or it could be just terrible. We love spaghetti around here, so at least Lila will try it without a fight. I hope *fingers crossed*.

Fresh Tomato Beef Ragu

Woman's Day Magazine, July/August 2015

Active: 25 minutes               Total: 25 minutes                       Level: Easy

Serves: 4                                Cost per serving: $2.59

Ingredients:

• 12 oz spaghetti
• 1 lemon
• 2 Tbsp olive oil
• 2 cloves garlic, finely chopped
• 1 lb lean ground beef
• Kosher salt and pepper
• 2 Tbsp tomato paste
• 1/2 c. dry white wine
• 1 pint cherry or grape tomatoes, halved
• 1/4 red onion, thinly sliced
• Grated Parmesan cheese
• Small fresh basil leaves

This is the first of the recipes that I've tweaked to suit my family's taste. First, when I make spaghetti I always use a mix of 1/3 protein plus, 1/3 whole wheat, and 1/3 veggie thin spaghetti. I also "made" my own tomato paste because I was out. To do this, pour a small can of tomato sauce (I used an 8 ounce can of roasted garlic) and simmer for 7 minutes. This will result in about 3-4 ounces of tomato paste. If you are making a recipe with just a couple of tablespoons of paste, this is less wasteful and (slightly) cheaper.

Directions:

1. Cook the pasta according to package directions (or follow quick tip below). Drain the liquid, reserving 1 cup water, and return to the pot.
2. Grate the zest of the lemon into the pot, squeeze in the juice, drizzle with 1 Tbsp olive oil and toss to combine. Use some of the reserved water if pasta seems dry.
3. While the pasta is cooking, heat the remaining Tbsp oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it starts to brown around the edges, about 1 minute. Add the beef, season with 1/2 tsp each salt and pepper and cook, breaking it up with a spoon into small pieces, until browned, 4-6 minutes.
4. Add the tomato paste and cook, stirring, until the beef starts to get a bit crispy. Add the wine and simmer until it evaporates, 2-3 minutes.
5. Serve the beef with the pasta, tomatoes and onion. Sprinkle with Parmesan and basil, if desired.

Calories per serving: 543

Lila wanted to keep all of her stuff separate, but she ended up eating two big helpings of the noodles and sauce (she wouldn't touch the tomatoes, because they weren't whole). Andy and I each ate a full serving also, which has only rarely happened lately. All the recipes make "4" servings, but it seems like the three of us eat less than half of the prepared meal. This one we actually ate, which must be a good sign.

I ended up using all of the tomato paste I made, about 2 1/2 tablespoons, and my meal was nowhere near as saucy as the picture led me to believe. If I were to make it again, a definite possibility, I would double the amount of sauce. I'm not sure if I would just double the tomato paste, the paste and wine, or the paste wine and meat. All are good options, maybe I'll try all three and post an updated recipe in the future of the version that turns out the best. 

Tips: To switch the recipe from Italian to Mexican, replace pasta with tortillas, mix lime with the meat, add 1 tsp ground cumin and top with your favorite taco fixins' (this one comes from the magazine). To quick-cook noodles, put noodles in pan, add cold water and bring to a boil. Noodles should be done around the time the water boils. If you use a mix of noodles, make sure you check the recommended cooking times, the veggie one usually needs just a little less time.

Verdict? Taste of Day Success

Creamy Salmon Chowder

The Woman's Day Version. Photo:CHRIS COURT: FOOD STYLING BY JUSTINE POOLE;
 PROP STYLING BY LUCY TWEED

My version.

"Creamy and rich," according to the magazine, "this satisfying fish chowder is the perfect way to warm up on a cold night." OK, but it's 80F outside--we don't need to warm up. It's warm enough as it is! Maybe they should have saved this recipe for February (when it was originally posted) instead of recycling it in August. Apparently they don't make up tons of new recipes, just use the same ones over and over. I hope I don't have to look forward to seeing gazpacho again. EEEK!

Creamy Salmon Chowder

Woman's Day Magazine Online, February 2015

Active Time: 20 minutes             Total Time: 30 minutes               Level: Moderate

Servings: 4                               Cost per serving: $2.44

Ingredients:

• 1 Tbsp olive oil
• 1 bunch scallions
• 1 stalk celery
• 3 cloves garlic
• 1/2 tsp dried thyme
• 1/4 tsp crushed red pepper flakes
• salt & pepper
• 2 Tbsp flour
• 1 qt (2 c.) skim milk
• 1 lb red potatoes
• 3/4 lb salmon filet
• 2 c. frozen corn
• chopped fresh dill (optional)

I'm starting to think that this magazine only knows one way to prepare fish. I mean, come on! I know I was complaining about grilling on Monday but it's summertime! Let's grill some fresh lake fish (walleye) or fry up some catfish and serve it with fresh veggies, a nice salad and some watermelon slices. I'm sick of cream sauce, fish and potatoes. The first version (the New England Pot Pie) was fairly good, the second (Seafood Bake with Crispy Hashbrown Topping) was OK at best. If this trend continues, this one will be yucky. But you shouldn't judge a book by its cover (random thought, why wouldn't I judge a book by its cover? Hot pink and stilletos=fun, naked man=sexy, dark and bloody=mystery. Easy to find what you're looking for. But I digress.) Sorry about that random rant, I'm hoping for the best with this one--cross your fingers.

Directions:

1. Heat oil in Dutch oven over medium heat. Add scallions, celery, garlic, thyme, red pepper, 1/2 tsp salt, 1/4 tsp pepper and cook, stirring occasionally, until the celery begins to soften, 5 minutes. Sprinkle the mixture with the flour and cook, stirring, for 1 minute.
2. Stir in the milk and 1 c. water. Add potatoes and vigorously simmer until they are just tender, 5-6 minutes.
3. Add salmon and corn, return to a simmer and cook until the salmon is opaque throughout, about 3 minutes. Top with fresh dill, if desired.

Another moderate recipe that seemed pretty darn easy. Here's how I judge: one pan=easy, two pans=moderate, a full stove or stove-top plus oven=this better be gourmet and Thanksgiving. 

I don't like just soup as a meal, so I baked the leftover baguette from last week (I bought the frozen take and bake double pack) and topped it with the this amazing herb butter from Iowa Girl Eats (check it out, the entire meal is delicious and I always have this butter mixed up in my fridge!)

When I said this was easy, I lied. If you live in a normal house with happy children, good for you. Cooking every night is a great, healthy, money-saving idea. If you live in a house with a fussy baby cooking is a luxury. Quick poll--is three months too early for teething? Because Maxen is super fussy, crazy drooly, and and chewing on everything--like my nipple. Ouch! Anyway, comment below if you have any advice for dealing with teething and/or cooking while comforting a babe.

This is how meal prep went last night: put baby in cradle, get out ingredients, pick up baby to nurse. Put baby down, chop ingredients, pick baby up to burp (second time). Put baby back in rocker, put rocker by stove, turn phone to Milk Music. Simultaneously sautee, chop, and simmer while rocking baby with foot and trying to remember the words to Drive by Incubus ('00s alternative is a big hit with him, though he also has a thing for the Ramone's, Weezer, and Atreyu). Repeat until meal finished. Round up toddler (may need to learn how to rope a steer, seems like a useful talent), put supper on table, pick up baby to rock, herd toddler back to table. Finally everyone is quiet and sitting at table. Lila says she doesn't like the spicy green stuff. Separate Lila's food into three piles on her plate: potatoes, corn, and "tuna" (the only fish she will willingly eat. A lot of things are "tuna" at our house). Andy eats a small bowl and takes Max for a bath while I feed my four-year-old and clean up. No wonder I'm tired. That was like a full day's work in an hour!

Lila really liked her chowder, once it was deconstructed and fed to her (she was "too tired" to feed herself). Andy said it would be really good. In February. When it's cold outside. I thought it was the best seafood dish so far, and one of the best dishes in general. I may save this recipe for over the winter with a good homemade crusty bread.

Tips: Don't waste money on fresh fish, when you're cooking with a rich sauce frozen is just fine. If you want to switch up the flavors, the Woman's Day website has a few options which sound good (link at top of page).

Verdict? Taste of Day Success. 

Smoky Grilled Chicken Wings

Woman's Day's Version. Photo Credit: Chris Court;
Food Stylist: Justin Poole; Prop Stylist: Lucy Tweed

This is my version

OK, I get that it's August, but I don't want to grill every night this month! Unless we can skip the meal plan and have brats from Welcome Meats (Bloody Mary. Cajun. Macaroni and cheese.) At least we get a break from this strange new world of being foodies and get some good ol' chicken wings. Hopefully they end up being delicious. If all else fails, I'm pretty sure I have a bottle of Buffalo Wild Wings Parmesan Garlic sauce in the fridge I can smother them with. Everything's good with BWW.

Smoky Grilled Chicken Wings

Recipe courtesy of Woman's Day Magazine, July/August 2015

Active: 20 minutes               Total: 30 minutes                        Level: Easy

Serves: 4                              Cost per serving: $3.12

Ingredients:

• 1/2 c. ketchup 
• 2 Tbsp cider vinegar
• 1 Tbsp dark brown sugar
• 2 tsp Worcestershire sauce
• 1 chipotle pepper in adobo, finely chopped
• 1/2 c. soud cream
• 1 lime
• 1/4 c. fresh cilantro, chopped
• 1 oz feta cheese, crumbled
• 3 lbs chicken wings, split
• 2 Tbsp olive oil
• Kosher salt and pepper
• 4 ears fresh corn, halved

The ingredients.

This sauce seems a bit BBQ-ish, which as we all know is not a favorite of mine. But I do love chicken wings and corn on the cob. I'm intrigued by the feta--is it a bleu cheese-like dipping sauce? Because i LOVE bleu cheese (definitely top 5 favorite sauces, along with Mayo and BWW Parmesan Garlic). Lila says she'll maybe try it. Andy is a bit more excited: "Looks amazing--I do like chicken, steak, and MEAT." He reminds me of the dad in that Sabras Hummas commerical: "you know what this would be good on? MEAT!" 
My mother-in-law came over to babysit Maxen today while Andy took Lila and Taylor (remember her from the gazpacho afternoon?) to the Aquatic Park so I've invited them to stay for dinner. Mom doesn't have a problem with it--she'll eat anything. I think Taylor's a bit more hesitant after her last meal here.

Maxen had a good day with Grandma Teenie

Directions:

1. Heat grill to medium-low. In a small bowl, combine the ketchup, vinegar, sugar, Worcestershire and chipotle pepper.
2. Place the sour cream in a bowl. Finely grate the zest of the lime on top, then squeeze in the juice (about 2 Tbsp). Add the cilantro, feta, and mix to combine; set aside.
3. In a large bowl, toss the wings with 1 Tbsp oil and 1/4 tsp each salt and pepper. Brush the remaining Tbsp oil on the corn.
4. Grill the chicken wings, covered, turning occasionally, for 12 minutes. 
5. Place the corn on the grill. Grill the wings and corn, basting the wings with some of the sauce and turning the corn occasionally, until the chicken is cooked through and the corn is slightly charred, 4-6 minutes. Serve the corn with the wings, any remaining chipotle sauce and the sour cream sauce for dipping.

Per serving: 461 calories

This meal actually turned out pretty good, and resulted in some amusing quotes from the fam. Lila: "I don't hate it. I love it!" Taylor: "My lips are on fire!" (it wasn't that hot, though I did use 1/2 a can of chipotle peppers). My MIL asked what was on the corn to make it so good. My response? Nothing. I didn't even brush it with oil because SWEET CORN IS DELICIOUS PLAIN! Most people around here slather it with butter, salt, and pepper but the secret to good corn is putting it on the grill and not using any seasoning. It brings out the natural flavor and is much healthier. 

There were a couple little things I should mention. First, some of my chicken wings were still a tiny bit frozen, so they were a tad undone (Andy says the heat setting was too low). Also, I'm the only one who actually ate the dipping sauce (Andy never uses ranch or bleu cheese with his wings, plus he hates cilantro). I also kept a few wings sauce-free for Lila (I wasn't about to fight her or scorch her tongue like I did Taylor's).

Tips: The magazine recommends using boneless, skinless chicken breasts to cut the fat, grill 5-7 minutes per side. If you like spicy, use 1/2 a can of peppers. If you don't like spicy, use about 1/2 Tbsp.

Verdict? Taste of Day SUCCESS

Lila didn't like the sauce

Grilled Vegetable Salad with Couscous and Herb Pesto

This is their version.
Photo by Con Poulos, courtesy of Woman's Day online.

This is mine. Looks pretty good!

I read this and the only thing that comes to mind is, "Isn't Couscous the name of the Emperor/Llama in The Emperor's New Groove?" If you don't know what that is, it's pretty much the worst Disney movie ever. Other than that I'm sold--grilled veggies and pesto I can handle. Maybe it could use some protein though. I am a Minnesota farm girl after all--we like meat on principle.

Grilled Vegetable Salad with Couscous and Herb Pesto

Woman's Day Magazine Online, January 2015

Active: 35 minutes                        Total: 35 minutes         Level: Easy

Serves: 4                                        Cost per serving: $2.69

Ingredients:

• 1 c. couscous
• 2 c. fresh flat-leaf parsley
• 1 c. fresh mint leaves
• 1 Tbsp fresh lemon juice
• 5 Tbsp olive oil
• Kosher salt and pepper
• 4 oz. Feta cheese
• 2 small zucchini
• 1 ear corn
• 2 medium portobello mushroom caps
• 1 red pepper
• 4 scallions
• 1 can chickpeas
• 2 c. baby spinach

I'm confused by this recipe. I'm pretty sure that Pesto is mostly oil, basil, and pine nuts. Hold on. Yes, Wikipedia agrees: pesto definitely made from basil and pine nuts. This has neither, so can it really be called pesto? I think not. Also, we have a problem: HyVee is completely out of fresh mint. Freeze dried mint is almost $5 for a cup. Not happening--I'll use my jarred mint and cut the amount down. Crisis averted.

I have never had couscous in my life. In fact, I'm not entirely sure what it is (something similar to rice?); how is it possible that on the night I plan on making something for the first time ever, my mom decides to make it for lunch. Yep, Lila ate couscous for lunch and is not keen on having it again. Although, she keeps saying she doesn't want meatloaf (the other half of lunch), so what do I know? Maybe she loved couscous.

Directions:

1. Heat grill to medium-high heat. Cook couscous according to package directions.
2. Meanwhile, make the dressing: In a food processor, pulse the parsley and mint until chopped. Add the lemon juice, 3 Tbsp oil, 2 Tbsp water, 1/2 tsp pepper, and feta. Pulse until nearly smooth.
3. Brush the zucchini, corn, mushrooms, red pepper, and scallions with the remaining 2 Tbsp oil; season with 1/2 tsp each salt and pepper. Grill the vegetables just until tender and slightly charred, 2-3 minutes per side. Transfer to cutting board and cut into 1/2" pieces (cut the corn off cob).
4. Fluff the couscous with a fork and fold in veggies and chickpeas. Divide the spinach and couscous mixture among the plates. Drizzle with dressing and sprinkle with additional feta, if desired.

Couscous mixture

OK. Great. More grilling. Slight problem--it is thundering, lightning, and downpouring right now. Guess that means I'm using my crappy grill pan again.

This recipe ended up being super easy! And disgusting. Andy thought it was even worse than the gazpacho. I had a slightly higher opinion of it, but not by much. We both had a couple of bites and then decided, yet again, to feed it to the chickens (they'll eat anything). I didn't even make Lila try it, it wasn't worth the argument. We had frozen pizza instead (I'm telling you Tombstone pepperoni pizza may be the most delicious piece of cardboard I have ever eaten). In fact, it was so bad this mint-lemon-parsley pesto may make it onto the top five worst sauces list (I'm thinking in sriracha's place). Also, couscous kind of reminds be of those bobas they have at yogurt shops (definitely not a fan of either).

Tips: I used dried crushed mint in place of fresh, 1/4 c. mint + 3 Tbsp water to make the sauce able to drizzle. The grilled veggies were delicious, but I wasn't able to pick them out of the sauce so make sure you try the sauce before committing. 

Verdict? Taste of Day FAIL!