Granite

So thanks to the help of many friends & family, we have our granite in! Here's a picture. Though keep in mind, we still need to install backsplash, and re-finish/paint the cabinets white. THEN our wood floor!

Step by step, we're getting there =)

Don't mind the light reflecting from the ceiling!

I can't wait for the cabinets to be white, it'll look so much better!

Mango Salsa

This is from my recipe book Delicious Dips by Diane Morgan. It's such a great resource for all kinds of dips, great for a party. I have made this recipe quite a few times and it seems to be a hit!

Hint: If mangoes aren't in season, peaches & nectarines work well. OR I only used fresh mangoes once, and realized that you can buy the frozed cubed mangoes and they work just as well. Make sure you thaw them out the night before and cut them up a bit smaller.

Ingredients

• 2 mangoes, diced


• 1/2 of small red onion, diced


• 4 green onions, diced


• 2 tomatoes (seeded), diced


• 1 jalapeno chile (seeded), diced (I use anaheim chiles because they are more mild)


• 1 cup fresh chopped cilantro


• Juice of 1 large lemon


• Juice of 1 lime


• 2 tbl olive oil


• 1 tsp kosher salt

In a bowl, mix all veggie ingredients together. In separate small bowl, stir together the lemon juice, lime juice, olive oil and salt until salt disolves. Pour liquid over mango mixture. Stir gently, cover, and set aside for at least 1 hour (even overnight works) before serving.

I have made this so many times that I've adjusted it to my taste. For instance, I am not huge on raw red onion or anything spicy. So, I use just a little bit of the red onion and make sure it's diced very small. Also like I mentioned I use an Anaheim Chile instead of a jalapeno because of the more mild flavor, and again, I dice this very small and sometimes only use 1/2 of the chile depending on how big it is.

This is the kind of recipe that is better the longer it sits, and can last about a week in the fridge. I dont just use it to dip chips in either. I have put it on top of grilled fish or chicken, or just eaten it plain. It's so good!

Also - I sometimes will dice up the ingredients and keep them in the fridge until I'm ready to make it, that way a lot of the prep work is already done and you just combine it and whisk up the dressing.

Creamy Couscous Breakfast Pudding

I made this for the first time this morning for breakfast, I thought I'd try something new. =) Caleb & I both enjoyed it so I figured I'd post the recipe.
Time Saver Hint: I made the couscous the night before, and the next morning I just put it back into the saucepan to finish the recipe.

Ingredients

• 1 1/2 cups water
• 1 cup whole-wheat couscous
• Pinch of salt
• 3 cups fat free milk
• 2 tbl brown sugar (**Caleb & I like things a little more sweet so I put an extra tbl in and then sprinkled some on top when served**)
• 1/2 teaspoon grated orange zest
• 1/4 cup fat free egg substitute
• 1/4 cup toasted wheat germ(**don't let this ingredient scare you off. It's actually pretty common. You can find it at most grocery stores, it's about $5 for a big container and should last a very long time**)
• 3/4 teaspoon vanilla extract
• 1/4 cup sliced almonds (optional)

1. Cook couscous according to package directions. (basically you boil water & salt, then pour the couscous in and immediately cover it and turn off the heat. 5 minutes later, you take the lid off and poof! It soaked up all the water and you just fluff it with a fork and it's done)

At this point I put the couscous in the fridge 'till the next morning, or you can continue.

2. Whisk the milk, brown sugar and orange zest into the couscous. Bring to a boil over medium-high heat, whisking frequently to break up any lumps. Reduce the heat to medium-low and cook, stirring frequently until mixture is slightly thickened, about 5 minutes. Remove saucepan from the heat.

3. Whisk together 1/2 cup of the couscous mixture and the egg substitute in a small bowl. Return the mixture to the saucepan and cook over low heat, stirring until pudding is thick and creamy. (about 5 more minutes)

4. Stir in wheat germ & vanilla. Serve topped with almonds if you like (sliced thinly) and fresh fruit even if you want to add more flavor.

I am going to add the nutritional value to this because it's good for you, very filling, and a good alternative to just same ol' oatmeal.

Generous 3/4 cup serving (without almonds or additional brown sugar) = 152 cal, 1 g fat, 0 g saturated fat, 0 g trans fat, 2 mg chol, 123 mg sod, 28 g carb, 3 g fiber, 9 g protein.