Ugh, I have barely been cooking lately. Ben’s been working or at meetings a lot of evenings, and we’ve only been averaging a real dinner about once a week. Not good. I miss the casual “come on over for dinner” atmosphere of Hanover, which motivated me to try new recipes!
Anyway, one night last week we grilled some frozen tuna that I wanted to get out of the freezer, and since I hadn’t really grocery shopped in ages (aside from picking up coffee and milk) I pulled together sides from what I had on hand. I made my old carrot salad again, but this time with an asian-inspired dressing of rice vinegar, sesame oil, plain oil and a bit of chili sauce. I thought it was a great change of pace, but Ben wasn’t an enormous fan the first night. When he ate leftovers a couple days later he loved it and asked if I’d made a new batch, so who knows.
Ben requested israeli cous cous as a side, but I was bored just thinking about serving it plain. (Can you tell I have cabin fever and a terrible case of ennui?) I dug around in the freezer and found a bag of frozen shelled edamame, which I threw in with the cous cous to cook. After those were cooked and drained I dressed the whole pot with more sesame oil, salt and pepper, and was delighted by the combination. Crazy easy–no more trouble than the plain cous cous, but a bit of added color and protein.