January 16, 2018 Lunch – PPI Beef Pho Miso Noodle Soup. Dinner – New Recipe, Cauliflower, Brussels sprouts, and red bell pepper Couscous with Provençal Scallops

January 16, 2018 Lunch – PPI Beef Pho Miso Noodle Soup.  Dinner – New Recipe, Cauliflower, Brussels sprouts, and red bell pepper Couscous with Provençal Scallops

The ate the usual boring but delicious yogurt, granola, blackberries, banana slices, and milk for breakfast as I watched the market hit 26,000 and then receded to a fairly large loss, at least for me.

I re-heated the Beef Pho Miso Noodle Soup and drank a cup of green tea with it for lunch.  Today was a big food day because after my bowl of soup I ate another cup of green tea with peanut butter and honey on a piece of toasted rye bread.

I napped from 2:30 to 3:30 and then worked until 4:30, when I stopped to watch Mad Money and the business news until 5:30.

Then I started dinner removing the four artichokes I cooked on Saturday from the refrigerator to allow them to come to room temperature and making the dipping sauce.

Artichoke dipping sauce.

I marinated two small shallots in juice of 1/2 lemon for about 10 minutes before adding ½ cup of mayonnaise and ¼ cup of yogurt plus 2 tsp. of chopped fresh dill.  I put the sauce into a small serving bowl and chilled it in the refrigerator.

Provençal Scallops.  Suzette came home a bit after 6:00 as I was chopping the onion, garlic, and shallots for the recipe.  I then sliced 1.2 lb. of sea scallops and floured them.  Suzette took over and sautéed the onion mixture and then the scallops and then added the onions back to the scallops plus water, white wine, the herbs, and half and half to make the sauce with the scallops.  I grated Jarlsberg cheese to garnish the scallop dish.


Here is the recipe:

Suzette and I discussed a vegetable and she suggested vegetable couscous.

Vegetable Couscous

We settled on rehabilitating ½ of an old and somewhat distressed head of cauliflower to process in the Cuisinart with ½ red bell pepper and ½ lb. of baby Brussels sprouts to make a lovely red, green, and white vegetable Couscous that Suzette then sautéed in butter and olive oil until tender.

Suzette used in the scallop dish and we drank with dinner a 2016 Picton Bay New Zealand Sauvignon Blanc.

Dinner was miraculous. The new recipe for Vegetable Couscous converted what was an ordinary dinner into an exciting dish in which the scallop sauce merged with the Couscous to make a wonderfully tasty combination of vegetables that had the faux starch character of couscous and the added benefit of absorbing some of the scallop sauce to merge the two dishes’ flavors besides being a healthy vegetable dish.

We both loved it.  Suzette says, “Do not be squeamish about salvaging ½ of a vegetable such as the cauliflower this evening and combining it with other vegetables, because the result can be better than just using one vegetable”.

Bon Appetit