What you don’t see on this blog are all the meals I make from day to day for myself and my husband. So I thought I’d share a little of that with you.
I am no different from most of us in that from day to day, I do not always have time to make a full blown gourmet meal. Sometimes I am literally cooking on the run, throwing together whatever I’ve got and calling it done.
I always strive for deliciousness no matter what though, and sometimes I hit on something surprisingly tasty!
The other day, I was driving home from work—hadn’t done any food shopping—and came up with something based on what was in the pantry.
Can you say Mediterranean/Mexican?
This turned out to be a real taste sensation and we’re still savoring the last little bits.
Maybe I could get away with calling this “Mediterranean Layer Cake.” With Salsa.
Whole Wheat Couscous cooked in water and salt with diced carrots and organic corn kernels. Turn the couscous out onto a baking pan, flatten it out and let t cool. You’ll be able to serve it in neat squares.
Hummus can be store-bought or homemade. Mine was made in a hurry with a large can of organic cooked chickpeas, about 1/3 cup of tahini, juice of one large lemon and 3 cloves of garlic.
Here you see the couscouse layered with hummus and decorated with medium salsa. (So many many great salsa’s here in New Mexico!)
But in reality, this whole thing gets put into a bowl and gobbled up with a spoon or crammed into a food container and taken to work and then gobbled up with a spoon!