I know, I know, this sounds sort of “austere.” You’ve got to trust me on this one.

My neighbor, Aileen, gave me this head of cabbage and I was wondering how much SLAW my family can eat. But I also had a few potatoes and this can of beans. I knew there were a few really simple recipes in my fave cookbook. Sure enough!

Honestly, I was really bored with this recipe thinking about how unappealing it was How surprised I was to keep eating & eating this! This is yummy!! This is filling!!! This is nutritious!!! Best of all this is easy to make & tasty the next day too!!

All you need:

INGREDIENTS:
2 TBSP olive oil
4 oz potatoes, scrubbed, unpeeled & cubed
salt
1 large shallot, sliced finely
1-15oz can white beans (or chick peas if that’s all you have!)
3 c finely shredded green cabbage
grated parmesan cheese

Don’t be fooled by how simple this is, it’s still sooooo satisfying yet you won’t have the sick gluttonous feeling you can get after a heavy meal. And perfect to take to work…

1. Heat olive oil on medium high in a large skillet. Add the potatoes & a pinch of salt.

Cook until potatoes are brown taking care to toss or turn potatoes every few minutes. This should take about 8 minutes.

2. Add the shallots & beans. Brown the beans, being sure to scrape & combine the browned bits every few minutes.

3. Once beans are somewhat browned, add the cabbage. Don’t be alarmed by the volume of the cabbage – it will reduce as it cooks down. Stir to coat with the oil and browned bits as that’s the tasty stuff!

Salt & pepper to taste!

4. Serve with sprinkled parmesan to taste.

Source: Super Natural Every Day (ingredients slightly altered for simplicity)

You know those days dinner sneaks up on you yet you STILL refuse to boil noodles again? This is the dish for those days…

Wait: isn’t couscous a form of pasta? D’OH!!!! At least some veggies have snuck in here. Or is it sneaked?

You need:

INGREDIENTS:
1 TBSP butter
2 TBSP olive oil
1/2 c pine nuts
1/2 c shallots (or onion if you have no shallots), finely chopped
1-1/2 c Israeli couscous
1/2 cinnamon stick (or 1/4 tsp cinnamon)
1 dried bay leaf
1-3/4 c vegetable broth (I used vegetarian chicken flavored bouillon)
1/2 tsp salt
1/4 c fresh parsley, minced
1/2 – 1 zucchini, finely chopped (OPTIONAL)
zest of 1/2 lemon
black pepper, to taste
small handful of crumbled feta cheese

NOTE: you can omit the zucchini or substitute any other veg you want to use up: broccoli, carrots, corn, frozen veg, greens (add these just before the broth as they need a shorter cooking time). Just be sure the veg is chopped finely.

This is so easy. I didn’t take pictures of the process as I was in a huge rush to feed the girls.

1. Over medium-low heat, melt butter in a large saucepan. Add pine nuts & stir until golden brown. WARNING: only a minute or two max! Remove from heat & put aside in a small bowl.

2. Using the same saucepan, heat oil over medium heat. Saute shallots until golden (for about 3-4 minutes), stirring occasionally. Add zucchini or whatever other veg you have on hand! Cook for another minute or two. Add couscous, cinnamon stick and bay leaf, and stir often until couscous browns slightly. Yes, the couscous is uncooked when you first put it in!

3. Add broth, bring to a boil, then simmer covered on low until broth has been absorbed and couscous is tender.

4. Remove from heat and stir in parsley, pine nuts, lemon zest & feta. Season with black pepper to taste.

This is REALLY yummy and great the next day!

Maddie is on a high carb diet.

Guess where I got this? The back of the Trader Joe’s package!! I don’t trust these things normally but this is great. I just made a few adjustments.