November 3, 2010
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This was my lunch the other day and it was just what I was craving. Simple, tasty, and something you can do with whatever you choose. There are no measurements for this dish because it’s pretty much just a catch-all for whatever fresh produce you have on hand and want to throw in and mix up. Simple!
PARMESAN COUSCOUS SALAD:
- (1) 5.9 oz. Box Near East Parmesan Instant Couscous prepared according to package directions making sure to use the olive oil and not butter when preparing.
- Juice of 1/2 Lemon (or a whole lemon if you are a lemon lover like me)
- 1/2 seeded, peeled and diced cucumber
- 8 to 9 Cherry Tomatoes, quartered
- Couple tablespoons of fresh chopped parsley
- Handful or two of torn baby spinach leaves
- Drizzle of olive oil
- Salt and Pepper to taste
After cooking the couscous according to the package directions, fluff with a fork and then refrigerate until cool.
Add couscous to a large bowl, add in all remaining ingredients and mix together. Serve immediately.
You can switch this up with some lime juice and fresh cilantro.
Add some vinegar in place of the lemon and top with some feta cheese.
The possibilities are endless.
October 15, 2010
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I can’t say I have ever met a dessert I haven’t liked, but I can say this is one dessert I absolutely love!
One of my most favorite cookbooks is The Ultimate Southern Living Cookbook. I have almost broken the binding on the book we have used it so much. It’s filled with little yellow post it notes on some of our favorite recipes from the inside of their collection. And I can tell you honestly that I have never made a recipe from this cookbook that wasn’t great. I always swear I’m going to cook my way through that book.
This recipe I’m sharing today is not really out of their book. They didn’t have a recipe for Apple Crisp, but they did have one for Rhubarb Crumble. And I’ve made it and loved it. I’ve used the same principles to adapt that recipe to this Apple Crisp, and it didn’t disappoint!
Warm Apple Crisp
- 5 – 6 Large Baking Apples, peeled, cored and cut
- 3/4 Cup White Sugar
- 2 tsp. Lemon Juice
- 1/4 tsp. Vanilla Extract *optional
- 1 Cup Oats (I used Quick Cooking)
- 2/3 Cup Packed Dark Brown Sugar
- 1/2 tsp. Ground Cinnamon
- 1/3 Cup All Purpose Flour
- 1/3 Cup Butter
Preheat oven to 350 degrees.
In a large mixing bowl combine the flour, brown sugar, cinnamon and the oats. Stir well until combined. Add the butter and cut in until the mixture becomes crumbly. Set to the side.
Wash and peel the apples. Cut them into about 1″ size chunks. Add to a separate mixing bowl. Add the lemon juice and vanilla and stir until well combined. Add the sugar and mix well.
Grease an 8″ x 8″ baking pan. Add the apples to the pan and spread out evenly. Top with the crumb mixture and spread evenly to cover the entire top of the apples. Bake on the middle rack for 40 to 45 minutes.
Once done, remove from the oven and allow the crisp to sit for about 10 to 15 minutes so it sets a little. Serve warm with some ice cream on the side. A little swizzle of Caramel on the top isn’t bad either.
**Note: The pan I baked this in was a round Corning Ware dish that was about 1″ x 10 inches.