Roasted Vegetable Israeli Couscous

I love roasted vegetables and today I got some beauties at Central Market so I decided to make couscous.  I used Israeli couscous, which is the large pearl type.  I love couscous when I need a change of pace from quinoa.  It's basically pasta so it's not as healthy as quinoa, but I love the taste and texture.  Any type of vegetables can be used.  Here are the ones I used:

I love the tender little eggplant I find at Central Market.  The verigated ones are my favorites.  Basically, just go for color and what's in season when picking out your veggies.

1 cup Israeli couscous (also called pearl couscous)

2 cups water
1 red bell pepper, cut lengthwise and seeds removed
1 zucchini or calabaza squash
1 yellow squash
1 Japanese eggplant
½ inch thick slice red onion

2 T. white balsamic vinegar
1 T. olive oil
Zest and juice of one large lemon
1/2 cup fresh basil, chiffonade

Cut the vegetables (except the pepper and onion) into bite-sized pieces.  Put in a large bowl and drizzle with olive oil.  Season with salt and pepper and mix well.  Divide the vegetables onto two foil-lined baking sheets.  Put a little oil on the pepper slices and the chunk of onion.  Put those on the baking sheets as well.  Bake at 400 degrees for 20 minutes.

While the vegetables are roasting, bring 2 cups water to a boil.  Add 1 t. salt and 1 cup Israeli couscous.  Cover and simmer for 8 minutes.  Drain, rinse well, and drain again.

For the vinaigrette, combine the balsamic, olive oil, zest, juice, and chives.  Chop the wedge of roasted red onion and the red peppers (the charred skin should come off easily).  Add the vegetables to the couscous and dress with the vinaigrette.  Add the basil and stir to combine.   

Twice Baked Potatoes

It's been many years since I've made these potatoes so I had forgotten just how good they are, and how easy!  Instead of adding sour cream, like I used to, I added Mexican crema.  Crema is milder and thinner than sour cream and is basically the same thing as creme fraiche.  Sour cream can easily be substituted but your potatoes won't be as creamy as the ones you see in the picture.

2 baking potatoes
2-3 T. butter, melted
1/2-3/4 cup crema, creme fraiche, or sour cream
1/4 cup fresh grated parmesan
1/4-1/2 cup grated ColbyJack cheese
3 slices bacon, cooked and crumbled
3 T. fresh chopped chives, reserving some for garnish
Salt and pepper, to taste

Scrub the potatoes and allow to dry completely.  Preheat the oven to 375 degrees.  Pierce the potatoes once or twice with a fork.  Rub the potato skin lightly with olive oil and sprinkle with Kosher salt.  Bake directly on the oven rack until fork tender, about 1 hour.  When they come out of the oven, cut an "X" on the top of each potato to release the steam. 

Let the potatoes cool just until you can handle them.  Carefully slice the top off the potato, scoop out the inside but leave just enough potato to keep the skin from tearing.  Put the scooped out potato in a large bowl.

Combine the potato, butter, crema, cheeses, bacon and chives.  Taste and add salt and pepper as needed.  Put the potato mixture into the potato skins and bake an additional 15 minutes.  Garnish with chives.

Apple Cake

This is a delicious cake and very easy to make.  I like it because it's not too sweet.  Always use organic apples, if at all possible.

1 1/2 cups flour (sift first, then measure) 

2 1/4 teaspoons baking powder
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1 extra large egg, at room temperature
1/2 cup milk, at room temperature (I use skim and it works fine!)
1 t. vanilla
1/4 cup unsalted butter, melted and slightly cooled 
2-1/2 to 3 cups chopped, peeled organic apples (2 large apples)

Topping:

1/2 cup brown sugar (break up any chunks)

1/4 cup flour
2 tablespoons butter, cut into very small cubes
1 teaspoon cinnamon

In a small bowl, combine the topping ingredients and set aside.

In a glass measuring cup, measure out the milk.  Add the egg and whisk until completely beaten.  Add vanilla and melted butter and whisk to combine.

Combine the dry ingredients in a large bowl.  Add the wet ingredients to the dry and mix using a spatula.  Fold in the chopped apples.  If the batter seems too dry, just add a little milk.  It's a very forgiving batter.

Coat an 8x8 baking pan with cooking spray made for baking (or grease the pan with butter).  Spoon in the batter and spread evenly.  Top with the crumb topping.

Bake at 375° for 35 minutes.  Remove and let cool completely in the pan before cutting.

 

The batter will be fairly thick and look like this: