Caesar Salad –
- Cut stale-ish bread and/or buns up. We cut them into 2cm cubes – tho it’s nice to have varied sizes.
- Spread on baking sheet. Sprinkle with salt, pepper, garlic powder, and a different spice if you desire (James likes to go a little wild with the spices sometimes so my mouth gets a little overwhelmed ;)).
- Sprinkle with a little oil; mix together on pan.
- Bake at 425ºF for 5 – 7 minutes, flipping once.
The Lettuce: cut it/tear it, wash it, dry it! I love our lettuce spinner – I use it for washing anything leafy and green (actually, it doesn’t have to be just leafy or green). We used to have a lettuce spinner when we were younger – until my mom deemed it not-so-useful and got rid of it (and I shall never let her live it down!). Here’s an easy trick for cutting up a romaine heart that I learned while working in the kitchen with one of my students:
- Cut a little at both ends off, discard.
- Cut the heart of romaine in half, lengthwise. Now cut both sections lengthwise again so that you have four equal parts. Then, cut into bite size pieces across the width.
- Wash well and dry well.
- Place in bowl.
The Dressing (compliments of my mom):
In a jar, shake together:
- 1/4 oil (olive, veggie, canola…)
- 2 Tbsp red wine vinegar
- Juice of a lemon (try meyers lemons!)
- Zest of that same lemon
- 1/4 – 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp garlic powder (or a clove of freshly minced garlic – mmm!)
- Dash of Worcestershire sauce
Right before serving, put a good amount of the croutons in with the lettuce, pour salad dressing over (use about half of it for one romaine heart), sprinkle with parmesan cheese and toss gently.
- White fish (tilapia and haddock are my fave)
- Salt and pepper
- Wash fish thoroughly and dry well.
- On a plate combine cornmeal, salt and pepper (add a dash of paprika if you like!)
- Coat fish in cornmeal mixture; place on pan.
- Bake in 425ºF for 10-15 minutes, until golden on top and flaky inside. You do not need to flip this.
- You can make a little tartar sauce with mayo, mustard and chopped up pickles if you desire (yum!).
We bought a box of couscous that came with spices, raisins and pinenuts (albeit not that many!) already mixed in. We added some sweet bell peppers for a bit of variety. The couscous was pretty straightforward: put the contents in a heat resistant bowl, add bowling water (and chopped peppers), cover and let stand for 5 minutes. Then, fluff with a fork. Done.