few delays

We found out that we won’t be able to close until next week sometime because there are 25 people ahead of us waiting to close at our title company and they are slammed.  And I thought people weren’t buying houses right now?  Even though we will be pushed back a bit, we still can spend time doing lots of packing this weekend.  Ugh! 

I also made a quick and easy dinner since C has class tonight.  Basically it’s a couscous pre-mix doctored up with some sautéed tofu, mushrooms and broccoli.  So easy! 

But for starters I had some home-made    Italian-style hummus with a can of drained chickpeas, 2 garlic cloves, 1 roasted red pepper, handful of basil, 1/4 cup parmesan and 2 tbsp pine nuts along side some whole-wheat naan from Trader Joe’s for dipping!  I saw this naan in the store when I was shopping today and thought . . . I want to make some hummus! 

I can’t wait to try all their naan flavors, and they even have some in the frozen section, which would be conducive to less spoilage and a better texture believe it or not.  I usually freeze all my fresh breads and cakes before frosting because they don’t dry out that way.  I loved this stuff!  It has a wonderfully moist texture and is the perfect accompaniment to hummus. 

The whole wheat also has 8g of fiber per serving!  I want to try this for a quick pizza base too.  Yum!

On to the main course . . .

• 1 box of pre-mix whole-wheat couscous with pumpkin and red pepper (Sofella brand from Costco) cooked according to the package, with just water
• 3 stalks broccoli, chopped
• 1/2 carton crimini mushrooms, sliced
• 2 blocks TJ’s Teriyaki flavored tofu, cubed
• splash of rice wine vinegar
• 1 tbsp hoisin sauce
• 1 tsp toasted sesame oil

Cook the couscous according to the package directions (I used the pumpkin with red pepper flavor not the one to the left), omitting the oil.  Gently steam the broccoli until al dente; drain and rinse with cold water to preserve the green color.  Sauté the mushrooms and tofu in a large pan with a little olive oil until golden.  Add the broccoli and continue to cook to char it up a bit.  Turn off the heat.  Splash a couple glugs of vinegar, with the hoisin and sesame oil and mix everything up.  Serve along side the couscous or mix it all together.  Yum!

I made this bowl at one of those pottery places awhile ago and it has a sunflower in the middle at the bottom.  I Love cute eating-ware because it makes eating such an even better experience! 

Any fun weekend plans?