With that said…I welcome all the fun things that come with our summer weather…relaxing beach days, sunny afternoons in the pool, enjoying a glass of chilled white wine in the porch with a friend…oh and, of course all while trying to stay cool wearing shorts and bathing suits. The staying cool part tends to creep up on me and its usually a rude awakening that last year’s shorts are a bit snug.

Last Minute Sesame Noodles

But no worries…if you are in the same boat as me (the snug shorts boat) then I can confidently say that with a few weeks of good clean eating and some extra sweat sessions at the gym, those shorts will no longer be snug just in time for when the real heat starts to kick in.

Asian Couscous Salad

I’m sharing with you today a couple of delicious power packed recipes full of good for you stuff that can help kick start any healthy eating routine. Both can be a light meal on their own, or a protein packed dish with some additional grilled chicken or shrimp. Make them ahead of time so you can pack them for lunches or easy weeknight meals. Enjoy!

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I’ve partnered up with Nakano Rice Vinegars to spread the word about their Splash Madness Sweepstakes with a new top-of-the-line refrigerator as the Grand Prize.

Sweepstakes Details:

“Like” the Nakano Facebook Page and enter a favorite “splash tip” using Nakano’s Seasoned Rice Vinegars for a chance to win. The sweepstakes ends on May 17, 2011 so you have plenty of time to enter and the entry is simple – all you have to do is fill out the sweepstakes form and inlcude a “splash tip” of how you would enhance your meals by adding Nakano rice wine vinegars to them.

The prizes include:

Grand Prize – new, top of the line refrigerator (valued at $1500)

Second Prize – Juicer or Blender (valued at $500)

Third Prize – Selection of Nakano Vinegars plus a cooking accessory i.e. garlic press or lemon zester (valued at $100)

Limit 1 (one) entry per person and/or email address per day. Official Rules apply.

Not too shabby huh?  Go enter yourself and good luck!

(Disclosure: Both recipes above feature rice vinegar in the dressing. Nakano provided me compensation for this post but as always, my opinions are my own. I’ve been enhancing my meals with rice vinegar for some time now.)

The post Almost Summer… appeared first on Aggie's Kitchen.

In case you haven’t noticed, I really enjoy cooking fish for dinner.  I’ve talked to many people who seem intimidated by working with fish, but it’s really so easy and has saved me many nights when I’m in a pinch to get something quick and healthy together.  I purchase a lot of my fish frozen, from Costco or Publix…and I prefer and try to buy only wild.  I don’t think I was comfortable cooking fish a few years ago as much as I am now…so if you’re new to it, just experiment with different techniques and recipes.  My favorite way to cook it is pan seared like in this recipe or broiled like this Sockeye Salmon with Citrus Glaze…it’s quick, easy clean up and I really love the seasoned texture it gets after it’s cooked.

As far as a side dish for a busy night, you really can’t get any quicker than cooking up some couscous.  I normally like to kick it up a bit by adding chopped veggies and eating almost like a salad but at room temperature.  Play around with flavors and ingredients…this Adobo Lime Fish with Confetti Couscous was very light and perfect for a nice summer meal.

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Adobo Red Snapper with Confetti Couscous

• Author: Aggie's Kitchen
• Category: Fish
• Method: Stovetop

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Trying to add more fish in to your diet? Add this Adobo Lime Fish with Confetti Couscous to your meal plan for a ridiculously quick and perfectly light meal to your week!

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Ingredients

• 1 lb red snapper, if frozen defrost in fridge or under cold running water (I used frozen from Publix)
• 1 1/2tsp Adobo seasoning
• 2 tsp olive oil
• 1 box couscous (I like to use Near East)
• 1 1/4 cup water
• 2 tsp olive oil (optional)
• 2–3 green onions, chopped
• 1 red pepper, chopped
• 1 cup drained and rinsed black beans (I like to use Bush’s)
• juice from 1–2 limes

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Instructions

1. Prepare couscous according to cooking directions, I like to use only half of the seasoning packet to reduce the sodium. Set aside.
2. Heat oil in non stick skillet over medium-high heat. Take fish fillets and pat dry with a paper towel. Sprinkle adobo seasoning on both sides of fish fillets and gently place into pan. Cook fish fillets 3-4 minutes on each side until slightly browned and flaky.
3. While fish is cooking, fluff your couscous with a fork and add chopped veggies, beans and lime juice. Gently toss to combine. Taste for salt and pepper.

More fish recipes:

Parmesan Crusted Fish with Lemon and Capers

Salmon Spinach Bake

Chili Rubbed Fish with Quinoa Salad

The post Adobo Red Snapper with Confetti Couscous appeared first on Aggie's Kitchen.

Apparently I’ve been on a salad kick lately…at least from looking at my last few posts.

This one was another spontaneous creation.  I was trying to throw together something quick to take to the park for lunch…a few moms and our kids were meeting up for an afternoon at the playground, and while the kids were eating their PB&Js, we ate this salad.

If you haven’t tried couscous yet, you must try it soon.  It is so unbelievably quick to cook up, so that in itself is a huge reason why.  Plus, if you are into whole grains, the whole wheat couscous is packed with protein and fiber…all good for you.  I combined the cooked couscous with a bag of pre-shredded coleslaw, some additional shredded carrots, sliced green onion and sliced toasted almonds…then tossed with a homemade tangy vinaigrette made easily with pantry ingredients.  The pictures shown are missing the almonds though…I forgot to add them until after the “photo shoot”!  I probably could have gone back and retaken the pics but then in all reality who knows when this recipe would have actually been posted…

Enjoy!

Asian Couscous Salad

Ingredients:

• 1 cup uncooked whole wheat couscous
• 1 1/4 cup water
• 3/4 of 16 oz bag of pre-shredded coleslaw mix
• 2 carrots, shredded
• 3-4 green onions, thinly sliced
• 1/2 cup sliced and toasted almonds
• 1/3 cup crunchy chow mein noodles (optional)
• 1/2 cup rice wine vinegar
• 1/2 cup olive oil (or oil of your preference)
• 1 TB hoisin sauce
• 1 TB honey
• 1-2 cloves minced or pressed garlic
• salt and pepper to taste

Directions:

1. In small bowl, whisk together rice wine vinegar, oil, hoisin, honey, garlic, salt and pepper. Set aside.
2. Bring 1 1/4 cups water to boil. Add 1 cup uncooked whole wheat couscous. Take off heat and set aside for 5 minutes. Once couscous has absorbed water, fluff with a fork and let cool.
3. In large bowl combine shredded coleslaw mix, carrots, green onion and almonds (and crunchy noodles if adding). Add cooled couscous to mixture and gently combine. Add dressing to salad and toss. Taste for additional salt and pepper. Can be served immediately at room temperature or refrigerate for 1 hour before serving.

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Curried Couscous

Ingredients:

• 1 1/2 cups whole wheat couscous
• 1 tablespoon unsalted olive oil
• 1 1/2 cups boiling water
• 1/4 cup plain Greek yogurt
• 1/4 cup good olive oil
• 1 teaspoon white wine vinegar
• 1 teaspoon curry powder
• 1/4 teaspoon ground turmeric
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 carrots, small-diced
• 1/2 cup dried golden raisins
• 1/4 cup blanched, sliced almonds
• 2 scallions, thinly sliced (white and green parts)
• 1 yellow bell pepper

 

Directions:

1. Place the couscous in a medium bowl. Melt the butter in the boiling water and pour over the couscous. Cover tightly and allow the couscous to soak for 5 minutes. Fluff with a fork.
2. Whisk together the yogurt, olive oil, vinegar, curry, turmeric, salt, and pepper. Pour over the fluffed couscous, and mix well with a fork. Add the carrots, parsley, currants, almonds, scallions, and red onions, mix well, and season to taste. Serve at room temperature.

Recipe adapted from Ina Garten, The Barefoot Contessa Cookbook
or find original recipe here on Food Network

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The post {CEimB} Balsamic Chicken with Baby Spinach and Couscous appeared first on Aggie's Kitchen.