Good Eats: Lemon Couscous, Raisin Bran Muffins and Thug Kitchen

Finishing interview season has been a bit like coming up for air after trying to swim the length of a pool. It took me a week to figure out how to live at home again but once I did, I was right back to menu planning and recipe experimentation.

The first thing that has been rocking my world is the Thug Kitchen 101 cookbook. If you haven’t heard about Thug Kitchen yet, it’s this awesome vegan cookbook (no, I’m not vegan but I like vegetables) with expletives throughout. Totally entertaining way to cook. Anyway, Joe got this for Will for Christmas and in the style of TK, we have been cooking the **** out of it. At $12 on Amazon, get it and be open minded. Goodness knows we could all eat more veggies…Things we’ve loved so far:

  • French Crushed Chickpea and Artichoke Heart Salad
  • Sun-dried Tomato Carbonara
  • Creamy Squash Mac and Cheese with Hot Sauce Bread Crumbs (feeds an army, just FYI)
  • Red Curry Noodes (our first recipe and omg…I was in love and I don’t even LIKE curry)
  • Quinoa Taco Mix (fed this to teenagers and grown men who only eat meat with no complaints)

The next recipe I made was a Lemon Couscous Cucumber Salad to accompany Chicken Picatta. Since we are 100% moving in May, we have started the extremely painful process of trying to clean out our house which includes our cabinets, fridges and freezers. As such, I came across a jar of capers and a bag of Israeli couscous and voila. For the chicken, I had chicken cutlets in the freezer already and didn’t bother with buying full breasts and butterflying; if you’re averse to that kind of prep like I am, I can attest that cutlets were equally delicious and cooked in about 2 minutes.

Finally, I made the boys two dozen Raisin Bran muffins with some stale cereal that’s been haunting the cupboards for months. I made mine with almond milk instead of buttermilk (lactose hurts at least half the house) and added in a half cup of dried cranberries to up the fruit content. Mostly because I didn’t pre-read the instructions and the over was already preheated, I skipped the 45 minutes to let the cereal soften. No one seems to be complaining and there are only 8 muffins left less than 24 hours after they came out of the over.

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