Israeli Couscous

This is one of my FAVORITE new recipes! I have been taking it to group events whenever I am asked to bring a "salad" or "side" because it is so different and YUMMY! The Israeli couscous taste more like a pasta and less like traditional couscous.

Israeli Couscous with Apples, Cranberries and Herbs
Recipe courtesy Giada De Laurentiis (Everyday Italian Cooking on Food Network- love it!)

Ingredients

Couscous:
2 tablespoons olive oil
2 cups Israeli couscous (or barley or orzo) - You can find this at Harmons
4 cups low-sodium chicken broth
1/4 cup chopped fresh flat-leaf parsley (I use dried Parsley, Rosemary and Thyme to taste)
1 1/2 tablespoons chopped fresh rosemary leaves
1 teaspoon chopped fresh thyme leaves
1 medium green apple, diced
1 cup dried cranberries
1/2 cup slivered almonds (optional: toasted)

Vinaigrette: (I only use 1/2- 3/2 of the dressing on the pasta)
1/4 cup apple cider vinegar
2 tablespoons maple syrup
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil

Directions
For the couscous: In a medium saucepan, heat the olive oil on medium-high heat. Add the couscous and cook, stirring occasionally until slightly browned and aromatic, about 3 to 5 minutes. Add the chicken broth and bring to a boil. Simmer for 10 to12 minutes or until the liquid has evaporated. Transfer the cooked couscous to a large bowl and set aside to cool. Add the parsley, rosemary, thyme, apple, dried cranberries, and almonds.

For the vinaigrette: In a small bowl, combine the vinegar, maple syrup, salt, and pepper. Whisk in the olive oil until smooth. Pour the vinaigrette over the couscous and toss to coat evenly.

* I love this best once it has chilled in the fridge for awhile (or overnight). Sometimes I add shredded chicken to it and make it a meal :) Enjoy! It is definately one of my favorites :)

Sticky Buns (Breakfast rolls)

This is a family favorite that we have been doing since I was little.

18 frozen Rhodes Rolls

1 small pkg Butterscotch Pudding (make sure it is the Cook n' Serve, not instant)

1/2 cup brown sugar

1 stick butter or margarine (melted)

Spray a bundt pan with cooking spray. Place the frozen rolls in the pan and poor the melted butter over it. Sprinkle the dry Butterscotch pudding and the brown sugar on top of the butter. Set the pan on a cookie sheet and let rise overnight.

In the morning you will have big, full rolls. Bake 30-35 mins at 350 degrees. They make fantastic ooey-gooey rolls. YUM!

*Sorry, I don't have an "after" picture. I am still trying to remember to take pictures of the final product :)

Lets Make Something New... together.

I find and try all these new recipes, and keep wishing I had a way to share them all with friends and family... SO I'm starting this blog to hopefully pass along some new favorites :)

I LOVE to bake- any excuse, any time- so be prepared for A LOT of fun dessert ideas and sweet treats. And if you find a new recipe that you love, PLEASE email it to me so that I can share the love with my blog readers :)

Eggplant Parmesan

This recipe is my Husband's grandfather's favorite and I try to make it for him about once a month.

Yield 4-6 servings (depending on how big your Eggplant is)
*Adapted from Mario Batali's recipe

Ingredients
1-2 eggplants
Salt (I use Kosher)
4- 6 tablespoons extra-virgin olive oil
1 cup bread crumbs (I buy the premade Progresso Italian bread crumbs)
1-2 cups Basic Tomato Sauce or any jarred spaghetti sauce will work
Several thin slices of mozzarella cheese (6-8oz)
1/2 cup freshly grated Parmesam cheese (Costco has it already grated- love it)

Directions
Preheat the oven to 350 degrees F.

Wash and towel dry the eggplant. Slice the eggplant horizontally about 1/4-inch thick. Place the slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse the eggplant and dry on towels. *This is really important with Eggplant- helps to make it not so tough and bitter*

In a saute pan, heat the extra-virgin olive oil until just smoking. Press the drained eggplant pieces into the seasoned bread crumb mixture and saute until light golden brown on both sides. Repeat with all of the pieces. On a lined cookie sheet, lay out the pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmesan cheese. Place the pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Basic Tomato Sauce

Basic Tomato Sauce: (Can be used for parmesana, pizza, or pasta)

1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped (I use 2T dried)
1-2 tablespoons dried Basil
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme, basil and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Thanks Mario Batali for this recipe :)