Pearl Cous Cous Salad with Fresh Mango and Cucumber

I came across an interesting article on the BBC which I thought would be an appropriate prelude to today's entry. Eat Less while Eating More talks about a new study by scientists of the British Nutrition Foundation who found that meals consisting of high water content foods tend to keep us feeling fuller for longer. The finding is that foods such as whole grains, yogurt, and those good old fruits and vegetables are digested slowly when compared to calorie dense, low water content foods such as peanuts, processed food products and candy. In addition, by replacing what's on our plate with mostly fruits and vegetables, we would consume a larger volume of food but less calories. 

Sounds familiar, no? It is the age old advice for healthy living: eat more fruit and vegetables. An easy way to do so is to slip a couple extra servings into everyday meals. Such as this salad. It is teeming with cucumbers, red peppers and sweet, fresh mango. Like most salads, you can substitute whatever you happen to have on hand. Pineapple or chunks of peaches would definitely work, as would diced carrots or even fresh tomato wedges. 

Pearl Cous Cous Salad with Fresh Mango and Cucumbers

Serves 4 to 5 

1 1/2 cups pearl (israeli) cous cous

2 tbsp vegetable oil

1 tbsp grated fresh ginger

2 shallots, minced

2 star anise pods

1 3/4 cups vegetable broth

1 large cucumber, slices (about 2 cups)

2 cups fresh mango chunks ( about 2 average sized mangoes)

1 cup diced red pepper

1/4 cup chopped cilantro

Turmeric dressing

1/4 tsp turmeric

1/4 cup fat free or low fat sour cream

1 tbsp dijon mustard

1. Set a large pot over medium heat. Add vegetable oil, ginger, shallots, and star anise. Saute until shallots soften, about three minutes. 

2. Add the cous cous and stir well to thoroughly coat each bead with the shallot mixture. Cook for an additional two minutes, until the cous cous browns slightly. Pour in the vegetable broth, stir and bring to a boil. Cover, reduce the heat and simmer until all of the liquid as been absorbed, an additional seven to eight minutes. 

3. Meanwhile, prepare the turmeric dressing by combining all of the ingredients. Refrigerate until read to use. 

4. Once the cous cous has cooked, discard the start anise pods. Toss cooked cous cous with cucumber, mango, red pepper, cilantro and turmeric dressing. Refrigerate until ready to serve.

Share Our Strength Minneapolis

Last Friday, Share our Strength held its Taste of the Nation benefit in Minneapolis. All proceeds went towards helping eradicate childhood hunger in America. Statistics show that approximately 700 00 thousand children in the United States experience hunger while more than 12 million live in homes where the concept of stable meals is not the norm but a daily battle for these families. (Progressive Policy Institute) Share our Strength is hoping to totally end this affliction by 2015.  Visit their website for future events and other ways you can help this cause.  

At Friday's event, restaurants from in and around the Minneapolis metro area offered samples of some of their signature dishes, as well as ones created specifically for the event. A couple of the highlights were the giant pot of paella served by Kitchen Window, and the passion fruit petits fours created by pastry chef Christina Kaelberer of Chambers. 

I was also one of the judges at the mixology competition between  Johnny Michaels from La Belle Vie and Birk Gruden from the Bradstreet Crafthouse.  A tough job but someone had to do it.  No, seriously, it was a tough job considering that they both are the top mixologists in the area. It was a close duel but at the end of the night, and after fervent taste-testing,  Gruden emerged the winner. 

Here are some photos of the evening. 

The large pot of paella served by Kitchen Window. If you ever have to cook for 100, this is the pot for you. 

Johnny Michaels and Birk Gruden doing what they do best. 

With the other two judges: Mecca Bos-Williams of MetroMag, and Ezra Sauter, the lucky audience member. 

With event chair Becky Opdyke. 

Taste of Summer

While iced tea is probably the drink most synonymous with summer, I find that most could use a little something extra. A little more flavor, a little pizzaz so to speak. Enter the watermelon. Summer is the perfect time for fruity drinks and watermelon is the perfect fruit for summer drinks. Add fresh watermelon juice to freshly brewed tea and you have an exciting and refreshing summer drink. 

Watermelon Peppermint Iced Tea

Serves 4 to 5

2 cups boiling water

2 bags of peppermint tea

4 lbs seedless water melon, cubed (about 6 cups) 

honey (optional)

1. Pour hot water over the tea bags, cover and allow to brew for at least five minutes. 

2. Meanwhile, puree the watermelon in a blender, strain and discard the pulp. In a large pitcher, add watermelon juice and tea.   Sweeten with honey if desired and stir well. Chill before serving or serve immediately over ice cubes. 

Zucchini Flatbread and Tag: a game of getting to know more about our favorite bloggers.

A while back, I received the following fun exercise from Gera at Sweet Foods. The purpose: getting to know more about our favorite food bloggers. Now, it's my turn. Following Gera's example, I have attached some photos, some random ones chosen from a few of my trips. 

First, though, here is my newest flatbread recipe: zucchini, almonds and mozzarella. Initially, I intended to make a simple zucchini flatbread but realized that I had  a handful of slivered almonds left and not wanting them to go to waste ( nuts in general last a a good two or three months in the pantry, even longer in the freezer,  before turning rancid) I added them to the mix. And not a bad idea either.

Zucchini Almond Flatbread

Serves four 

1/2 cup whole wheat flour

1/2 cup all purpose flour

2 tsp active dry yeast

1 tbsp sugar

1/2 cup warm water

1/4 tsp salt

2 zucchini, sliced

2 cloved garlic, minced

2 tbsp olive oil

1/4 cup toasted, slivered almonds

1. To make the dough: In a mixing bowl, add the water to the yeast and sugar, set aside until foamy, about 10 to 15 minutes. Add the flours and salt and mix into a ball. Remove to a flat, floured working surface and knead until soft and elastic about four to five minutes. Set in the mixing bowl that has been oiled. Cover and let rise for about an hour. 

2. In a skillet set over medium heat, add the zucchini, garlic and oil. Cook until zucchini softens about three to four minutes. (It is not necessary to thoroughly cook the zucchini here because it will finish cooking in the oven.)

3. Roll the dough unto a well greased baking sheet to about one eighth of an inch thick. Evenly layer the zucchini and mozzarella. Finally, sprinkle the almonds. Bake at 450 degrees for ten to twelve minutes. Serve while still warm.  

Now, on to the questionnaire. 

Diamonds or pearls?

Not crazy about either.

What is the last film you saw?
Dark Knight

Your favorite series?
I'm a LOST junkie! It's the first series I actually followed from season one and I'm still hooked. Also watch Law and Order, CSI and anything interesting on Discovery and National Geographic.

What kind of breakfast do you have usually?
It depends on whether I'm eating alone or with my husband. Alone: some sort of cereal. With my husband: pancakes and omelette, or a traditional Trinidadian breakfast. 

Lighthouse, Kauai.

Second given name?

Pearl. Yes, Pearl. When I was born, being her first granddaughter, my grandmother thought I was her little gem, hence "Pearl. " I'm just grateful Diamond or Gold didn't come to her mind.

Which kind of food can't you stand?
Processed food

Favorite name (at the moment)?
Don't have one.

Which car do you drive?
Acura.

Which trait or character don't you like?
Arrogance.

Star fish at Aquarium in Minneapolis.

Favorite clothes?
Badgley Mischka, Cache, Banana Republic, BCBG, Adidas. 

If you could take the aeroplane to go somewhere, where would you go?
Tough one...Hawaii or Tahiti.

Sea horse at Aquarium. 

Where would you want to live when you are retired?
Hawaii. I could seriously spend my days snorkeling, hiking the Na Pali cliffs, and eating fresh seafood.

Which birthday do you remember the most?
My last: my father and youngest sister had visited; I hadn't seen them in more than three years. 

Your birthday?
October 10.

 Shamu! San Diego.

If you were a color, which one would you be?
Red

Chocolate or vanilla?
Chocolate.

Coffee or tea?
Coffee! I started drinking coffee in college to stay up to study. Now, it seems I cannot start my day without a cup. Nothing fancy, just regular coffee; I grind my own beans though. I do have tea on most evenings.

Feeding the animals, Wild Animal Park, San Diego.

The last person you had on the phone?
My sister Nancy in Toronto. We speak to each other almost everyday.

Sweet or savory?
Sweet! My sweet tooth is going to be the end of me.

The day of the week you prefer?
Wednesday night because LOST is on!

Now, let's find out more about: 

Sarah at Broken Yolks

Zerrin at Give Recipe

Ricardo at Rico Cafe Bistro
Deb at Kahakai Kitchen

Balsamic Syrup for Fresh Fruit

Strawberries with balsamic syrup

When I was seventeen, I lived and worked in Toronto for five months. It was a period of time right after high school when I hadn't yet decided if I wanted to remain in Trinidad or move abroad for college. So, I went to Canada. ( Supposedly the next best logical step considering I had many relatives there who would keep me in line, or so my parents hoped .) 

After a month of sightseeing and catching up with relatives, it was time to get a part time job. That way, if I  decided to go to college there, I would already have an idea of how the city works.  My job: quasi sales girl for a small company that sold Indian spices, sauces, and chutneys. The owner travelled around the country to trade shows promoting and selling her products; I started working with her at the Convention Center in downtown Toronto. 

So, there I was, in one of the most vibrant cities in the world, with the best options for food and the one thing that I gravitated towards was...chocolate covered bananas. A few yards  down the aisle from our booth was another booth that sold all sorts of chocolate covered fruit, from bananas to pineapple to peaches. Every day after lunch I would buy some sort of chocolate covered confection. Small wonder I gained close to twenty pounds during those five months. 

Now, whenever I feel for a chocolate banana, I make this balsamic syrup that substitutes well for the chocolate and also goes great with almost any fresh fruit. That is not to say I  don't have the real stuff once in a while. :o)

Bananas with balsamic syrup and toasted  almonds

Balsamic Syrup

1/2 cup balsamic vinegar

1/4 cup maple syrup

1/2 tsp vanilla extract

fresh fruit (strawberries, bananas, peaches, etc)

Add the balsamic vinegar and maple syrup to a heavy sauce pan set over medium heat. Cook for 7 to 8 minutes until thick and bubbly.  Stir in the vanilla and serve immediately over fresh fruit or ice cream.