We finally took another trip, and this time, it was centered around bourbon! Yep – Chris and I drove down to Kentucky with our friends, Matt and Ashley, and met up with another couple, Barry and Stacey. We spent four glorious days visiting distilleries, learning about the history and creation of bourbon, and of course: sampling a wide variety of delicious bourbons! We ate good food, drove around Kentucky, and laughed way too much.
After four distillery tours and several bourbon bars, I have expanded my palate for bourbon: something I have only been interested in for a year or so now (thanks to Chris!).
Unfortunately, the trip had to end and we were on our way back home on Sunday in no time. The 6.5 hour drive wasn’t too bad, and we stopped for lunch in Lafayette, IN (nothing to write home about). But that meant that we’d be home for dinner…after four days away and a rather barren fridge.
Luckily, the monthly Recipe Redux challenge asked us to develop a recipe made with at least three ingredients that we had on hand, with the intent to do a little “spring cleaning” of the kitchen. How perfect, given our current situation after several days away!
As a Wisconsinite, I always have cheese on hand; usually several types of cheeses at any given point have residence in our fridge. Upon returning home, there were full blocks of herbed Havarti and aged cheddar, a half bag of shredded cheddar, and a half tub of whipped cream cheese (Chris’s favorite). What’s more, there were a few fresh vegetables leftover from the week prior, begging to be cooked into a tasty dish.
Finally, I always keep a variety of grains stocked in the pantry. It had been a while since I cooked couscous, so it seemed the best choice in the effort to spring clean the pantry. Add in a high-protein beefless ground, and I have a dinner that’s healthy, vegetarian, and uses up quite a few ingredients!
Vegetarian Cheeseburger Couscous with Roasted Vegetables
- 1 C frozen green peas
- 1 C frozen corn
- 2 red or orange bell peppers, diced
- 6 stalks celery, diced
- olive oil and black pepper, to roast
- 2 tbsp olive oil
- 1.5 C vegetable stock
- 1 C medium-grain couscous
- 2 C beefless ground or other ground meat-free product
- 4 oz herbed Havarti cheese, diced
Preheat oven to 400. Line a rimmed baking sheet with foil and spray with PAM. In a single layer, place all the veggies on the sheet. Drizzle with olive oil and season with black pepper. Roast for 23 minutes at 400.
Meanwhile, heat olive oil and vegetable stock in a pot. Bring to a boil, then remove from heat and stir in the couscous. Cover and set aside for six minutes.
Heat the beefless ground in a microwave-safe bowl for two minutes.