In today's Pop Culture Cooking segment, we'll have a recipe for Couscous Salad that will keep you full and healthy; a light pie recipe that can satisfy even the most discerning of sweet-tooths, and of course, a skinny cocktail that uses soda water to add a little fizzy-fun to your low-cal libation!
What you'll need:
-1 cup of dry couscous (I like the tri-colored kind, but you can use any unflavored couscous you'd like)
-1/2 cup peccorino romano grated cheese
-1/2 cup parmagiano reggiano shredded cheese
-1/4 cup of pan-roasted pine nuts (place 1/4 cup pine nuts in small frying pan on med-high heat with a drizzle of olive oil and a dash of chipotle ground pepper--nuts should go from a blanched color to a golden brown--but not black--within 3-5 minutes)
-1/2 teaspoon of chipotle ground pepper
-freshly ground black pepper
-1 & 1/3 cup of vegetable stock (low sodium if you can find it)
-1/3 bag of microwavable steamed peas, cooked
-3 Morningstar Farms breakfast links, cooked and cut into small pieces OR 1 cup of cubed grilled chicken breast (you can buy this pre-packaged in a store or simply take a chicken breast, brush with olive oil on both sides after pounding and season with sea salt and freshly ground black pepper; cook for 4 minutes on each side in grill pan--you may need to cook longer if center of breast is still pink. When cooked, cube and set aside.)
Boil vegetable stock and one tablespoon olive oil in sauce pan. Remove from heat. Pour in couscous and cover tightly for five minutes. Couscous will be fully cooked; place in large bowl and fluff with fork. Add in your grated and shredded cheeses and incorporate well. Mix in peas, pine nuts, and protein of your choice. Season with ground chipotle and black pepper to taste. When serving, drizzle with extra virgin olive oil and sprinkle a layer of parmagiano reggiano for garnish. Serve on a small plate or in a bowl--serves 2-4 people. You can eat this hot or cold. Keep leftovers refrigerated for up to four days.
Mile-High Birthday Pie
What you'll need:
-1 box of sugar-free instant banana pudding
-1 carton of whole cream, whipped (either with hand mixer or wisk until stiff peaks form--set aside in fridge)
-1 box of light dark chocolate mousse
-1 box light white chocolate mousse
-graham cracker pie shell
In four separate bowls, use directions on boxes and prepare pudding, dark chocolate mousse, white chocolate mousse, and freshly whipped cream. Fold 1/2 of white chocolate mousse into banana pudding and pour into pie shell. Let set in fridge for five minutes. Remove and layer dark chocolate mousse on top of banana layer. Put in fridge to set for five minutes. Remove and spoon ALL the freshly whipped cream on top. Garnish with chocolate shavings and/or sliced bananas. Let the pie set in fridge for five minutes before serving. Et voila! A pie so good you'll think it's your birthday, but without the birthday-calories! Serves 4-6 people, depending on how you classify a slice.... ;) Keep it covered in the fridge for up to two days.
What you'll need:
-1 part raspberry-flavored vodka
-1 part soda water
-juice from half a lime
-3-4 large ice cubes
-2-3 fresh raspberries
Using a low-ball glass, place ice cubes in glass, pour vodka over ice; add soda water. Squeeze half a lime into glass and drop in fresh raspberries. Place a lime wedge on side for garnish. Cheers!
Non-alcoholic version: Pour 1 part soda water over ice cubes in glass. Add lime juice. Add 1 part light cran-raspberry juice. Drip in raspberries and add lime wedge. L'Chaim!
Well, Pop Culture Cooking fans, 2010 has been a deliciously entertaining year! I'll see you all in January for the first 2011 Pop Culture Cooking segment and the new season of Being Human on SyFy! Until then, have a very peaceful, very safe, and very tasty holiday season!