Monday, March 9, 2015
Spinach Mushroom Coucous Toss
March might not have any major holidays (except occasionally when Easter falls into this month), but it makes up for it through an abundance of quirky, insignificant holidays--there's Dr. Seuss's birthday, National Pancake Day, Pi Day, St. Patrick's Day. Only one of these holidays was around when I was a kid and, while it could be argued that we--as a culture--have gone a little nuts, I do love me a quirky yet insignificant holiday. You forget about it? No big deal. You remember it? It's kind of fun. I've already got big Pi plans. This week we'll focus on some ideas for St. Patrick's Day. Today's recipe, I must admit, is a fairly grown-up idea. Your kids might not cheer it, but don't worry, there are some green muffins coming later.
Besides its lovely green, it's super healthy and dumb easy, yet surprisingly sophisticated. Also perfectly adaptable. It can be on your plate in less than ten minutes.
Spinach Mushroom Couscous Toss
adapted from Julia's Album
Prep time: 3 minutes
Cook time: 10 minutes for all
Cost: $2.20 (that's $.55/serving for a perfectly respectable and well-rounded lunch)
mushrooms: 1.00 (Aldi price), spinach: 1.00, couscous: .75, other stuff: .20
Note: In place of couscous, you could use any grain you've got--quinoa or even rice or barley.
1 lb button mushrooms
2-3 cloves garlic
1 Tbsp butter
1 Tbsp olive oil
5 green onions, or a dash of onion powder if those you love are chunky onion averse
5 oz fresh spinach
2 C cooked couscous (or another grain of your choice)
salt and pepper to taste
First, get your couscous cooking. Follow the instructions on your box.
While it's cooking, slice your mushrooms. Then heat oil and butter in a frying pan. Add the mushrooms and cook until they start to give off their juices. I salt them at this point also. At that point add the garlic and green onions (if using). Cook for another couple minutes. Then add the spinach and cook, stirring, until it's wilted (another couple minutes). Now throw in your cooked couscous. Add salt and maybe a bit of pepper to taste. And you've got yourself a restaurant-worthy meal in about ten minutes. Go on you fabulous person, you.