running with tweezers

good grains

I've got to admit - I've lost a bit of my blog momentum. Work kicked my butt for a couple weeks + traveling = not so much Running With Tweezers. I also am having a heck of a time getting the hang of dealing with Typepad on the new Mac. A blog redesign and reformat is in the works...but in the meantime, getting a post together is so difficult, it makes me want to pull my hair out!

One thing that *isn't* difficult is this delicious couscous salad that my dear friends Martin & Susy brought over to dinner the other night. I was so surprised at how flavorful and complex this salad was with just a few easy steps and ingredients. It's a recipe from Cooking Light  that they doctored up with a few extra goodies:  red bell pepper, artichoke hearts (in water) and some shredded rotisserie chicken. It's easy as can be and makes a VAT large enough to feed 4 for a meal and have plenty of leftovers. It's equally delicious the next day, I can assure you.

Greek Couscous -  makes 4 servings (very generous servings!) - original recipe can be found here


    •    1 1/2  cups  water
    •    1  cup  uncooked couscous
    •    1/2  teaspoon  dried oregano
    •    1 1/2  cups  diced plum tomatoes
    •    1  cup  diced peeled cucumber
    •    1/3  cup  crumbled feta cheese
    •    1/4  cup  small ripe olives, halved
    •    3  tablespoons  diced red onion
    •    1  (15 1/2-ounce) can chickpeas (garbanzo beans), drained
    •    1/4  cup  water
    •    3  tablespoons  lemon juice
    •    1 1/2  tablespoons  extra-virgin olive oil
    •    1/4  teaspoon  salt
    •    1/4  teaspoon  coarsely ground pepper

- Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside.
Combine 1/4 cup water and remaining ingredients; stir well with a whisk. Pour dressing over couscous mixture, tossing gently to coat.

stuffed

I've been on a tear of healthy Mexican inspired food since my return from Asheville (I promise there is a full post coming - birthday week and a 2 week long shoot has made it impossible to do that trip justice so far!). Spicy Chicken soup. Incredible smoked chicken quesadillas we worked up on the grill. In a blast of brilliance - and an effort to make something that would fall into the category of "make-ahead", I came up with this stuffed poblano recipe. I love stuffed peppers but always find them too filling and the rice-ish that is usually included too much. 

I have to say...I think these poblanos are one of the best things I've cooked up in a really long time. The poblanos had a bit of heat - as did the sauce - but nothing was overwhelming. You taste the freshness of the sauce and the filling, the crunch of the veggies and a slight building burn. You could add meat to these but I think the crispness of the veggie filling is a great contrast to the creamy, melted cheese and the tender pepper. This is great as a side dish or as a meal with something green on the side. 

Stuffed Poblano Peppers - makes 8 halves 

For the sauce: 

• 1 28 ounce can of tomatoes in puree - you are going to blend these so use chopped/whole/diced as long as they are good quality
• 1 jalapeno - seeded and chopped 
• 1 small yellow onion - diced  
• 1/4 cup chopped cilantro 

For the peppers: 

• 4 poblano peppers - de-seeded, ribs taken out, and cut in half lengthwise
• 1 15 oz. can black beans - drained and rinsed
• 2 ears of fresh white or yellow corn - kernels cut off the cob  
• 1 small orange bell pepper - diced (red or yellow would work here, too)
• 2 green onions - chopped down to the root 
• 1 cup shredded pepper jack or jalapeno jack (which i used) - divided into 1/2 cup portions 
• salt and freshly ground pepper - to taste 
• 1/2 cup chopped cilantro

Directions: 

- Preheat oven to 425 degrees. 

- In a blender, combine canned tomatoes, jalapeno, onion and cilantro and puree into smooth. Spread into the bottom of a 9"x13" oven safe pan and set aside.

- Mix black beans, corn kernels, orange bell pepper, green onions, cilantro and 1/2 cup of the shredded cheese in a bowl and combine thoroughly. Stuff each Poblano half with the mixture and rest into the tomato sauce in baking pan. Repeat with all 8 halves. Sprinkle remaining 1/2 cup cheese over the top of the pepper and cover dish with aluminum foil. 

- Bake for 45 minutes or until peppers are tender and the cheese has melted. Remove foil and bake for another 15 minutes to finish off and brown cheese. Allow to rest for 10-15 minutes before serving. Serve immediately. 

  

say cheese

This recipe is a loooooong time comin'. While I can live on Caprese salad year round, I blame Kalyn over at Kalyn's Kitchen for making me obsess about marinating my own mozzarella. Most of the store bought/gourmet store stuff is too pungent or taste chemically. On my recent trip to Asheville, I got another healthy dose of cheese love while visiting Spinning Spider Creamery. What an amazing place. I became a cheese head yet again and made this when I got home. It's nothing cave aged or fancy, don't get me wrong. However, it comes together quickly & makes a great impression in an antipasti or as a quick touch to a simple salad. I used the larger ovolini mozzarella balls but you can use the smaller bocconcini sizes, as well. 

Marinated Mozzarella - makes 2 egg shaped ovolini mozzarella balls 

• 1 package fresh mozzarella in water - I used an 8 oz package of ovolini, which was two oval shaped balls
• 5 sprigs oregano - leaves removed and chopped 
• 2 large sprigs basil - leaves removed and chopped
• 5 sprigs thyme - leaves removed and chopped 
• 4 sprigs rosemary - leaves removed and chopped 
• 1/2 tbsp. crushed red pepper flakes 
• zest and juice of 1 lemon
• 1/2 cup good quality extra virgin olive oil 

- Mix all herbs, red pepper flakes and lemon zest in a seal-able, refrigerator safe container. Whisk in lemon juice and olive oil. 

- Add mozzarella to the container and make sure cheese is coated. Store in fridge from 

30 minutes to 

overnight.