Green Onion Hash Brown Potatoes

So I had left over green onions from the couscous soup, so I googled recipes with green onions, and came across a fabulous recipe from Rachael Ray called "Green Onion Hash Brown Potatoes".  It was fabulous!  So easy too!

Basically you take 2 tablespoons of butter, 1 tablespoon of vegetable oil and put in the a frying pan.  Then cut up some green onions and put into the oil/butter mixture.  After they cook up for about a minute, you put the cut up potatoes in.  I used red potatoes.  I also put a dash of Lawry's  seasoning on it.  It was really good.

Next time I will make it for breakfast along with some eggs!

I can't wait for Thanksgiving, I am going to bake up a storm.

Old fashioned evening

Tonight I was in the mood for some old fashioned cooking that my mom would make....well, sort of.

Tonight I made chicken with cream of mushroom soup on the top, baked in the oven.  Along with green bean casserole (green beans, cream of mushroom soup, and chow mien noodles on the top).  Plus a whole wheat dinner roll on the side (which I didn't make, Pillsbury did).

The chicken was seasoned with salt, pepper, and parsley, then cooked in a skillet for about 3 minutes on each side.  Then put into a baking dish with cream of mushroom soup on the top.

Very simple dish.... I know, nothing too exciting for this week, but I'm hoping next time I will break out something really fantastic!

Also, I made some acorn squash (not pictured).  Simply cut the squash in half, scrap out the seeds, put a tablespoon of butter in the middle of each side and some brown sugar, then place into a 8 x 11 pan with some water in the bottom and place in the oven for about 30-40 minutes.  When the squash is soft, it's done.  GOOD STUFF!

Couscous follow-up

So today I had some more couscous soup.  This time I added oregano, Uncle Tony's Cajun spice, and parsley.  I also chopped up the sun-dried tomatoes.  When I make couscous with vegetables, I typically use Uncle Tony's cajun spice and it is my favorite.  So I figured it had to be good in the soup!

It was definitely more flavorful this time around and the sun-dried tomatoes were much better when chopped into small pieces.  I definitely will use the cajun spice again, however,  I still wasn't a huge fan of the sun-dried tomatoes so I will probably skip them in my next leftover bowl.

According to Wikipedia, "freshly chopped green parsley is used as a topping for soups."  So although the parsley I used wasn't fresh, I think I chose a pretty good spice!

Couscous Soup

Today I experimented with a recipe I found 101 Cookbooks.com.  It was definitely different.  Here is the recipe:

7 cups vegetable broth

2-3 pinches crushed red pepper flakes

3 tablespoons extra virgin olive oil

1 cup couscous

1 1/2 cups broccoli florets

1 1/2 cups cauliflower florets

4 oil-packed sun-dried tomatoes

4 green onions

Ounce or two of goat cheese

Heat the broth, red pepper flakes, and olive oil.  When it boils, remove the pot from the heat and stir in the couscous.  In two minutes, stir in the broccoli and cauliflower.  Then after another two minutes ladle into bowls and top each bowl with sun-dried tomatoes, green onions, and a bit of goat cheese.

I forgot to buy goat cheese, so that wasn't in the mix.  However, I found that the sun dried tomatoes were a bit much.  Next time, I will chop them up smaller.  I also found it to be a bit bland, so I will definitely add some more spices next time.  I think next time I will also try to add green or red bell peppers.

Here is a picture of my bowl of soup: