Thursday, June 11, 2009

Curried Couscous

This month the Barefoot Bloggers recipe was chosen by Ellyn of Recipe Collector and Tester. Ellyn has chosen Curried Couscous. I thought I would be telling you guys how much I didn't like this recipe and how I would never make it again but the opposite happened. You see I'm not much of a curry fan and this recipe calls for curry. I change Ina's recipes so frequently that the last few times I decided that I would stick closer to her recipes and get the full experience. Anyway, loved this recipe. It's fast, easy, yummy and doesn't cost a million to make. I'll make it again. Thanks Ellyn for this pick. Oh, we had ours with some grilled shrimp, grilled Portabella mushrooms and a green salad. Perfect dinner!
Blog friends I'm competing in a swim meet tomorrow night. With an extra 20 years and 40 pounds on my competition. I could use all the love and support you send this way! Thanks!
Not that you need me to tell you but still no camera.

Ina's recipe


  • 1 1/2 cups couscous
  • 1 tablespoon unsalted butter
  • 1 1/2 cups boiling water
  • 1/4 cup plain yogurt
  • 1/4 cup good olive oil
  • 1 teaspoon white wine vinegar
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground turmeric
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/2 cup small-diced carrots
  • 1/2 cup minced fresh flat-leaf parsley
  • 1/2 cup dried currants or raisins(didn't add)
  • 1/4 cup blanched, sliced almonds(forgot to add)
  • 2 scallions, thinly sliced (white and green parts)
  • 1/4 cup small-diced red onion


Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.

Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Friday, June 5, 2009

Creamy Prawns with Fettucine

Keeping with my cooking style of fast and easy, here is great recipe that only takes minutes to prepare and cook. Enjoy!

Creamy Prawns with Fettucine
Adapted from "The Essential Pasta Cookbook"

  • 1lb Fettucine
  • 1-2 lb Shrimp, peeled and deveined
  • Butter
  • Olive Oil
  • Green Onions, chopped
  • 2-3 Cloves Garlic, minced
  • 1 C Heavy Cream
  • Fresh Parsley, chopped
  • Salt and Pepper

  • Cook Fettucine in salted water until al dente
  • saute in garlic and onions in the melted butter and oil.
  • Add shrimp and cook just until they turn color, 2-3 mins, then remove just the shrimp from the pan.
  • Add heavy cream to the fry pan. Bring to a boil the reduce the heat and cook until cream starts to thicken.
  • Return the shrimp to the cream, add salt and pepper and simmer for 1 minute.
  • Add the shrimp and cream sauce to the fettucine and toss gently.
  • Sprinkle with parsley and serve.