Israeli Couscous Salad with Almonds, Blood Oranges and Greek Olives

This Easter the hubby and I were hosting a portion of my family at our home.  We have consistently taken either Christmas Eve or Christmas but this was our first time entertaining for Easter.  When it came to what to make, my initial thought was of course brunch.  It is something I love to serve and love to eat so it usually makes perfect sense.  There was just something that told us to try something different.  Our final decision?  A Wine Country Lunch.

The menu was inspired by a recent cookbook I picked up, The New Wine Country Cookbook.  I had my eyes set on trying the Israeli Couscous Salad with Almonds, Blood Oranges and Greek Olives and this lunch made for the perfect setting to give it a whirl.  

Paired with ribs, grilled pineapple, grilled vegetables and white wine, this salad was the perfect way to bring it all together and feel as if we really were in Wine Country.  It was so good in fact that I had another bowl and another glass of white wine with it for dinner.  

Ingredients:
2 tablespoons plus 1/4 cup extra-virgin olive oil
3/4 cup sliced almonds
1 medium red onion, finely chopped
2 garlic cloves, minced
1 1/2 cups Israeli couscous
2 cups vegetable broth
sea salt and fresh ground pepper
1 tablespoon finely chopped fresh mint
2 blood oranges, chopped
3/4 cup Kalamata olives
2 tablespoons fresh lemon juice
1/4 cup coarsely chopped fresh parsley

1. Warm 1 tablespoon of the oil over medium heat.  Add the almonds and toast until crisp and golden (5-7 minutes).  Set aside
2. Warm 1 tablespoon of olive oil over medium heat and add the onion and garlic.  Saute until softened, about 5 minutes.  
3. Add the couscous and cook until the couscous begins to brown, about 6 minutes.
4. Add the vegetable broth, 1 teaspoon salt and pepper.
5. Bring to a boil, then reduce heat, cover and simmer until tender and all the liquid is absorbed, about 8 minutes.
6. Scoop into a large bowl and fold in the remaining 1/4 cup olive oil and mint.
7. Add the toasted almonds, diced oranges, olives, lemon juice and half of the parsley to the bowl of couscous.
8. Toss gently, season to taste, add the parsley and serve slightly warm or at room temperature.

This is only one of many amazing recipes in this book and if you are as much of a fan of wine country as I am, I highly suggest you picking it up.  You can order The New Wine Country Cookbook here.

Beyond simply the food, Easter is such a special day for my family and it also re-centers me and my focus in life.  I loved all the family time and always leave wanting more.  I hope you all had a wonderful Easter as well.

* This recipe was taken from The New Wine Country Cookbook, page 51.

Easter

I hope everyone had a wonderful Easter holiday yesterday.

For the first time we attended the Easter Vigil mass Saturday night which allowed us to enjoy Sunday morning before heading over to my parents to indulge in family time, an Easter egg hunt and of course, SO. MUCH. FOOD.

I am still recovering from the coma I put myself in.

I swear every holiday is a free-for-fall for me.

Happy APRIL FOOl'S DAY!

Easter Treat: Resurrection Bread

To kick off Lent and the Easter season on this Ash Wednesday, I thought I would share with you this cute recipe given to us during our Oldest's First Communion prep class.  It is always hard to explain to the children the idea that Jesus rose from the dead and the simplicity of this recipe helped in them grasping the concept.  They could make it themselves and they actually saw something "disappear".  The best part is that Baby Girl kept saying, "I didn't want Him to disappear!" as she was incredibly upset that the marshmallow was gone...

Resurrection Bread

Ingredients:

1 can of 8 crescent rolls

8 large marshmallows

3 Tbsp butter

3 Tbsp sugar

1 Tbsp cinnamon

Instructions:

1. Heat your oven to 375 degrees

2. Mix sugar and cinnamon in a bowl

3. Melt butter in a second bowl

4. Roll marshmallows in the melted butter.
5. Roll marshmallows in sugar/cinnamon mix to coat.
6. Place a marshmallow in the center of the crescent roll triangle

7. Wrap carefully to try and completely seal so the marshmallow doesn't seep out as it heats.

8. Cook for 10 minutes (watch though, all ovens vary).

The marshmallow represents Jesus, the crescent roll represents the cloth the soldiers wrapped Him in after His death on the cross and the oven represents the tomb.  After the rolls cook, open the roll and see that the marshmallow (Jesus) isn't there because He has risen!  And as quickly as the rolls were there, they were gone.  The kids LOVED them.

I understand that many reading this may have different beliefs but this really was a tasty treat that brought the children into the kitchen and allowed them to make something themselves.  I recommend it for everyone!

I just noticed that I have posted a lot of recipes lately.  Take advantage of it.  I am sure I will fall into a "I am not cooking for a while" hiatus again soon!

Easter

Everyone is looking!!!!

Easter is one of my favorite holidays and this past weekend did not disappoint.  Friday night we had friends over to celebrate the last Friday of Lent with my hubby's fantastic fish tacos, Saturday night my sister, brother-in-law and their children came to spend the night and Sunday we spent all day with my family.  There really is nothing better than a weekend filled with friends and family.  I must admit, I was a bit sad Sunday night to see it all come to an end.

clockwise from top left: Our Easter eggs, cousin's sleepover, the Easter Bunny's tracks on our front porch, a little cousin love

Nana and Papa with the Grandkids

Easter Egg Hunt!

My incredible (and rather large) family