weekend review: kitchen courage

This weekend I put on my big girl pants and tackled cooking two foods I love, but have always been intimidated to attempt in my own kitchen: scallops and artichokes.

I rocked them both - and you should too.

Figure 1. Friday night's dinner: scallops with spinach and paprika syrup (you will want to drink this syrup) and tomato and olive couscous (see recipe below).

Tomato and Olive Couscous (Serves ~4)

Ingredients:
1.5 cups couscous, prepared
2 tsp olive oil
1/2 cup chopped red onion
1/2 cup chopped grape tomatoes
1/4 cup kalamata olives
1/4 tsp sat

Cook 1-1.5 cups of couscous according to package directions. Heat 2 teaspoons of olive oil in a skillet over medium-high heat. Add 1/2 cup chopped red onion, 1/2 cup chopped grape tomatoes, 1/4 cup chopped kalamta olives, and 1/4 teaspoon salt. Add red onions, saute 3 minutes. Add tomatoes and olives, saute about 4 minutes more or until tender. Toss with couscous.

Figure 2. In preparation: sun-dried tomato and feta stuffed artichokes. Don't be afraid, it isn't that hard - I used this artichoke preparation tutorial.

Figure 3. Saturday night's dinner: sun-dried tomato and feta stuffed artichokes and roasted asparagus with balsamic browned butter.

Figure 4. Sunday afternoon baking: flax-seed whole wheat applesauce muffins.

Figure 5. Sunday night's dinner: quinoa mac and cheese (drool) and lemon and honey 
cabbage salad.

And to think I cooked this all for just myself, party of 1 style. Man, I'm good to myself.