C made me dinner this evening, which was a happy surprise after yoga. Though this was on our menu since Sunday, I came home to a finished and ready to eat dinner.
On the menu this evening was Roasted Potatoes, Steamed Asparagus, Quinoa/Couscous and a small helping of Roth Private Reserve cheese.
Red Potatoes quartered
Herbs de Provence - rosemary, thyme, savory, basil, marjoram
Italian Seasoning- oregano, basil, rosemary, thyme, marjoram
Couscous and Quinoa cooked/mixed up
Hard cheese- tonight was Roth Private Reserve
Quarter your potatoes and lay out in a casserole. Cover with oil, butter and spices (courtesy of BFF), mix well and bake at 450 degree Fahrenheit for 30 minutes or so or until soft.
Steam/ boil your asparagus until desired firmness, I kinda like mine crunchier, so Chris quickly boiled the ends for about 5-10 minutes until kinda slumpy looking.
Quinoa and Couscous were prepared earlier this week, that recipe later, by cooking separate then mixing afterwards with oil and seasonings or just salt. Couscous cooks 1.25 cups of water to every 1 cup of dry couscous, and quinoa cooks 2 cups of water to every 1 cup dry.
Plate and serve with a little bit of cheese. MMMMM Yum.
And because I'm a slacker I'll have hopefully plenty of more recipes in the next few days that are awaiting typing.