Couscous should be a staple in your home because of the simple fact that it takes less than five minutes to make! It’s basically granules of semolina made from durum wheat, which is what pasta is made from. See where this is going? If you like the taste of pasta, you’ll like the taste of couscous. Of course there are differences in the taste, but what I’m trying to say is…why not try something new. Right? Plus, it’s a staple in Northern Africa, so if you want to feel exotic every now and then, eat some couscous! I buy mine at Trader Joe’s, I just think they have the best couscous! I made green beans the star of this dish because of the nutty flavor they develop when steamed and pan fried with olive oil and garlic. I knew they would compliment the nutty flavor couscous has naturally. This is such an easy and healthy dish to make and so delicious!

  Couscous with Garlic Green Beans * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

1. 2/3 cup whole wheat couscous (I but mine at Trader Joe’s)
2. 12 oz bag green beans
3. 3 cloves of garlic chopped
4. 4 tablespoons olive oil
5. 6 cherry tomatoes
6. Salt
7. Pepper
8. Chopped walnuts or almonds for garnish (optional)

1. In a large skillet heat up olive oil over medium heat. Add green beans. Season with salt and pepper. Put lid on and let the green beans steam.
2. Once you start to see the green beans getting softer (it may take up to 20 minutes depending on the thickness of the beans), remove lid and let them brown a little. At this point you can add your chopped garlic. You want to add the garlic at the end so it doesn’t burn.
3. Make your couscous according to package directions.
4. Add couscous to green bean skillet and toss.
5. Plate and garnish with cherry tomatoes and chopped almonds or walnuts if desired.

A Little Sweet Life http://alittlesweetlife.com/

  Bars are such a great way for me to get creative with flavors! I picked up some butterscotch chips while I was at the store the other day and I wanted to incorporate them into a recipe. The first thing that came to my mind was apple pie! These bars in a nut shell are apple pie bars with a butterscotch kick! The cooked apple adds so much flavor and moistness. And of course I added lots of cinnamon because I love cinnamon and the white chocolate drizzle is the perfect finishing touch. Make these! They really stand out in my book of bars!

  For this Vegan recipe I was going for the texture of Alfredo pasta which is made with cheese and butter, so I decided to use a creamy tofu paste as a substitute. The olive oil and mushrooms already add a lot of texture to the dish, so the tofu just gave it that extra special touch. You have to get creative when you’re Veganizing recipes and most of the time tofu and almond milk do the trick!

These delectable little cookies are the perfect addition to your afternoon cup of coffee! I call them Cappuccino Cookies because they have a slight coffee taste from the coffee extract but a milky taste from the white chocolate chips. You can even forget the cup of coffee and have these with a tall cold glass of milk as your evening dessert. These cookies are so perfect, the flavors mesh together so well! I have a couple of secret ingredients in there that are not so secret anymore, but they make these cookies extra special. If you’re looking for coffee extract I bought mine at Sur La Table. Please, please make these! They’re like nothing you’ve ever tried before!

Everyone knows beets are good for you and my mom always said they help with blood flow. Well, she was right! They do just that and so much more. Anything that naturally rich in taste and color has me sold. I use my fabulous Breville juicer for all my juices, I highly recommend one.

Ingredients

• 1 large beet
• 1 orange
• 1 lemon
• 2 purple carrots

My father was recently given an Underwood Standard Typewriter No.3 as a gift and I was instantly mesmerized by it. There’s something about ”old” that’s magical to me. As I photographed it, I imagined where its home once was. With each key I pressed my mind drifted to thoughts of the man or woman who used this very piece of art.

No one knew when it was made and after a little research I discovered how to date it. I must say, I was like a child on Christmas morning when I finally located the serial number. I brought my flashlight out and searched every inch until suddenly I saw what looked like numbers under layers of dust and dirt. I gasped as if I’d found buried treasure. I gently scraped the dust away, and sure enough, there was the serial number I was desperately searching for: 379735. I ran back inside to search the database and I’d finally found my answer… a 1921 Underwood Standard Typewriter No. 3

If every day I experienced moments like this I would certainly be living the life I’ve always wanted, one filled with adventure, history, love and passion.

Chirping birds gently awoke me this Sunday morning as if they were calling me outside to play. I picked a simple rose to photograph and then my mind just wandered, dreaming and exploring. After reading some Descartes the other week I was inspired by a quote and a few decorations from home. Needless to say, I had the best time today!

So blind is the curiosity by which mortals are possessed, that they often conduct their minds along unexplored routes, having no reason to hope for success, but merely being willing to risk the experiment of finding whether the truth they seek lies there.

Descartes on Rules of the Direction of the Mind: IV

Take a minute and let those words settle in. Read them again and again. Hopefully you will find them as beautiful and moving as I do. I dedicate this quote to my loving fiance who recently embarked on a new career far away from home. I think of myself in the same way, as I pursue the world of photography and self-expression. This new world is also far away from home, the home I call fear of failure. While I photographed today and as I write at this very moment, he is on my mind…

I have to give credit to my amazing mom for this recipe. She’s made this and variations of this recipe all throughout my childhood. It’s filled with delicious flavor and not to mention the puff pastry just melts in your mouth. It’s a perfect snack in the middle of the day and it’ll WOW your guests at a dinner party! I highly recommend trying this for yourself, you won’t be sorry!

Ingredients

• 1 package of ground turkey (about 1 lb)
• Olive oil
• 2 eggs
• 1 chopped onion
• 1 package of puff pastry (about 1/2 lb)
• 2 tablespoons chopped fresh parsley
• 1/2 cup sour cream
• 1 tablespoon flour
• Salt, pepper, and dill to taste

Directions

1. Preheat oven to 350 degrees F and line a sheet pan with aluminum foil.
2. Preheat a skillet on medium heat and add olive oil. Next, add the onion and pinch of salt and saute until onion turns a translucent color. Add ground turkey and cook thoroughly. Remove skillet from heat and let the turkey cool down to room temperature.
3. Once the mixture is cool, add 1 egg, sour cream, flour, parsley and spices to taste and mix all together.
4. Cut the puff pastry into 4 equal rectangular pieces. Spoon mixture onto on side of rectangle and flip the other side over. Use a fork to press down on the edges, pinching the puff pastry together. Repeat for the other three rectangles.
5. Whisk the other egg in a small bowl and add 1 tablespoon of water. Brush egg wash over the puff pastries.
6. Bake for about 40 minutes or until browned.

I was about to say that these pancakes are my first pumpkin recipe this fall but then I remembered what happened last week. My first creation was eaten so quickly I didn’t even get a chance to take pictures, so I’ll be posting that pumpkin recipe as soon as I make it again, pictures and all. These pancakes are light and fluffy and just melt in your mouth!

Ingredients

• 2 1/4 cups all purpose flour
• 1/3 cup sugar
• 3 tablespoons melted coconut oil
• 2 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon cinnamon
• 1/4 teaspoon pumpkin pie spice mix
• 1 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup pumpkin puree
• 2 cups buttermilk
• 2 egg yolks
• 2 egg whites

Directions

1. Melt the coconut oil and let cool.
2. In a small bowl, beat egg whites until stiff peaks form. Set aside.
3. In a large bowl mix the flour, sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice mix. Set aside.
4. In another bowl mix the pumpkin puree, coconut oil, egg yolks, buttermilk, and vanilla extract.
5. Add your wet ingredients to the dry ingredients and mix until incorporated. Fold in egg whites. Let stand for 5 minutes.
6. While your batter is resting, preheat your griddle to 325 degrees F.
7. Scoop 1/4 cup pancakes onto griddle and cook on one side until edges are brown and bubbles start to for. Flip and cook for an addition minute.

I have to say, this is the best Tiramisu I’ve ever tried. It’s so light and the flavor is so delicate. I’ve tasted plenty of Tiramisu desserts at restaurants, but nothing compares to this one. I received it from a family friend a long time ago and tweaked it a bit. Try it out and you’ll see. Your guests will be so impressed! I recommend waiting a day before you dig in because the lady fingers need to soften and soak up all the delicious flavor from the coffee, liqueur, and filling. I’ve made two in the last week for my family…this one’s a winner!

Tiramisu (serves 16)

Ingredients:

• 2 17.5 oz packages Lady Fingers (I used Bonomi)
• 14 tablespoons sugar
• 5 egg yolks
• 3 egg whites
• 2 packages of Philadelphia cream cheese softened
• 16 oz carton heavy whipping cream
• 8 oz strong coffee (I used 2 Nespresso long espresso shots)
• 1 tablespoon rum liqueur (I used Vana Tallinn Estonian Liqueur)
• Cocoa powder
• 1 vanilla sugar packet

Directions:

1. Brew your coffee and add 1 tablespoon of sugar and 1 tablespoon of rum liqueur. Set aside.
2. Place whipping cream in a bowl and whip until it forms stiff peaks. Slowly add your vanilla sugar or add vanilla extract and sugar to your liking. Cover and set aside in the refrigerator.
3. For the filling: In a mixing bowl, beat together 5 egg yolks with 10 tablespoons of sugar until mixture is white and fluffy. Add the cream cheese, one at a time and beat until the mixture is smooth and creamy. Set aside. In another mixing bowl, beat the 3 egg whites with a pinch of salt until stiff peaks form. Slowly add 3 tablespoons sugar. Fold this mixture into the above cream cheese mixture. (Folding the egg whites in will keep the composition light and fluffy!)
4. In a 9 x 13 in. dish, lay down lady fingers with the sugar side up. Poke holes in the lady fingers using a toothpick. Take about 1 teaspoon of the coffee and liqueur mixture and spoon over each lady finger making sure each one is coated. Pour half of the filling over the lady fingers and using a spatula make sure the mixture covers all of the lady fingers. Place another layer of lady fingers over the filling. I would recommend changing the direction of the middle layer to make cutting easier. Once again, poke holes into the lady fingers and spoon coffee mixture over them. Spoon the rest of the filling over the lady fingers. Finally, lay your last layer of lady fingers and place them in the direction of the bottom layer. Poke holes and spoon coffee over them. Finally, add the whip cream mixture on top and dust with cocoa powder!