Sunday, October 19, 2008
I made this container herb garden this weekend, in the largest colander that I could find (16 quarts). Green moss was used to line the colander to help prevent the loss of moisture, and the I filled most of the cavity with potting soil. The plants are: sweet basil, "Red Rubin" basil (an Italian style purple leafed basil), pansy flowers, and Flavor Magic Lime Thyme. The plants are arranged so that the ones that grow the tallest are in the middle (basil), and the shortest are on the outside (the thyme is a creeper, so as it grows it should cascade down the pot).
For potting instructions see http://www.thekitchn.com/thekitchn/green-ideas/how-to-make-a-onepot-indoor-herb-garden-035188.
I was inspired by:
- http://flickr.com/photos/booradbop/2655477878/ http://flickr.com/photos/kellysue/sets/72157604980042162/
Saturday, October 18, 2008
Vinegar (I used champagne vinegar)
Some complementing herb (e.g. oregano, basil, parsley)
In a medium saucepan, saute couscous with olive oil over medium heat until it is lightly browned (at least 5 minutes). Slowly add water to couscous (12 oz (340 g) of couscous should require 3 1/2 cups boiling water -- but if you package has directions follow its recommended water amount). Bring to a boil. Reduce heat to medium low and cover. Simmer for 12 minutes or until most of the water is absorbed.
While the couscous is steaming, pick off the green tops from the tomatoes, and cut the feta into cubes. Mince herbs.
Stir couscous. Add some more olive oil to keep the couscous from sticking, and add the tomatoes. Also add a dash of vinegar, half of the minced herbs, and a pinch of salt and pepper. Saute until the tomatoes are hot and a few (but not all of the skins) break. Mix the remaining herbs and feta, and add a dash more of fresh olive oil for flavor. You can serve this dish immediately when its hot, or at room temperature.