Couscous with roasted veggies- 8 servings
*1 large zucchini, thickly sliced
*4 ounces mushrooms, quartered
*1 red bell pepper (other colors work as well), chopped
Preheat oven to 350 degrees; brush vegetables lightly with olive oil, and spread over a pan in a very thin layer (don’t pile them in, otherwise the steam from surrounding veggies will just make everything soggy, rather than crisp and roasted!), roast for 5-10 minutes (or at a higher temperature for just a couple of minutes)
Combine 2 cups water and 2 cups couscous, and bring to a boil. Once the water starts boiling, turn off the heat immediately, cover, and let sit for 10 minutes. Plump up with a fork and serve with the roasted veggies
*1 head romaine lettuce
*Two medium sized tomatoes
*5 small salad (kirby pickle) cucumbers. If not available, use 1 or 2 English Hot House (seedless) cucumbers
*½ small red onion, thinly sliced
*1-2 cloves garlic
*¾ teaspoon coarse salt
*¼ cup extra virgin olive oil
*1½ tablespoon lemon juice
Smash the garlic with salt in a mortar and pestle or in the bottom of a bowl using a spoon. Add olive oil and lemon juice and mix well with a whisk to allow the garlic flavor to permeate the liquid. Cut the lettuce, tomatoes, and cucumbers into bite-size pieces and mix thoroughly with the liquid dressing. Top with crispy pieces of pita bread and a few slices of red onion. Eat immediately.
Note: Chill the lettuce, tomatoes, onion and cucumbers beforehand so salad is served chilled. Also, add a pinch of dried mint or parsley to the dressing for a different flavor.
Quick Coffee Cake
*1 cup unsifted all-purpose flour
*1 cup unsifted whole wheat flour
*3/4 cup old-fashioned rolled oats
*1/3 cup firmly packed light brown sugar
*1 tablespoon baking powder
*2 teaspoons ground cinnamon
*1/2 teaspoon ground nutmeg
*1/4 teaspoon ground ginger
*pinch of salt
*1/2 cup margarine
*1 cup unsweetened apple juice
Preheat the oven to 350°F. Grease and flour a 9-inch square baking pan.
In a large bowl, Combine the flours, 1/2 cup of the oats, sugar, baking powder, cinnamon, nutmeg, ginger, and salt. Remove 1/2 cup of the mixture to a cup or small bowl, and add the remaining 1/4 cup oats. Cut in 2 tablespoons of the margarine; set the mixture aside.
Cut the remaining margarine into the flour mixture in the large bowl. Stir in the apple juice until well combined. Pour the batter into the prepared pan. Top with the reserved oat mixture.
Bake the cake about 40 minutes, or until a knife inserted in center come out clean. Let it cool to room temperature.