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Canoe Picnic Menu

Going on a canoe trip with the family brings on fun, adventure, bonding time and... hunger. Why stick to a menu of burgers and hot dogs and sandwiches? Here are a couple of ideas to spruce it up.

Tuscan Couscous Salad(from Bridget at The Way the Cookie Crumbles)

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1 cups couscous

teaspoon turmeric

2 cups boiling water

cup pine nuts

1 (15-ounce) can small white beans such as navy or Great Northern, rinsed well and drained

1 pint cherry tomatoes, halved

cup shredded fresh basil

1 small red onion, slivered

The dressing:

3 garlic cloves, unpeeled

? cup lemon juice

teaspoon salt

Generous seasoning freshly ground pepper

3 tablespoon extra virgin olive oil

1. Place the couscous and turmeric in a large bowl and mix. Pour on the boiling water, stir, and immediately cover the bowl with a large plate. Let sit for 10 minutes. Remove the cover and fluff the couscous with a fork. Let cool.

2. Place the pine nuts and unpeeled garlic cloves in a small skillet and toast over medium heat, tossing often, until golden, about 5 minutes. Watch them carefully because they can easily burn. Let the pine nuts cool, then mix them into the couscous along with the beans, tomatoes, basil, and red onion.

3. Mince the garlic. Place the dressing ingredients in a jar with a tight-fitting lid and shake vigorously. Pour over the couscous mixture and toss well. Let marinate at least 30 minutes before serving. Cover and chill if longer than 30 minutes. Serve at room temperature.

Corn and Black Bean Salad

Ingredients

    • 1/4 cup balsamic vinegar

 

    • 2 tablespoons vegetable oil

 

    • 1/2 teaspoon salt

 

    • 1/2 teaspoon white sugar

 

    • 1/2 teaspoon ground black pepper

 

    • 1/2 teaspoon ground cumin

 

    • 1 teaspoon chili powder(less if you don't like it quite as spicy as we do)

 

 

    • 3 tablespoons chopped fresh cilantro

 

    • 1 (15 ounce) can black beans, rinsed and drained

 

    • 1 (8.75 ounce) can sweet corn, drained

 

    • 1 green bell pepper, chopped

 

Directions

In a small bowl, mix together balsamic vinegar, oil, salt, sugar, black pepper, cumin, and chili powder.

In a medium bowl, stir together black beans, corn, and bell pepper. Toss with vinegar and oil dressing, and garnish with cilantro. Cover, and refrigerate overnight.

Notes: This would also be good with some chopped red onion.

 

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Posted in Home Improvement Post Date 12/22/2016


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