Apple of My Eye

This month's dinner club soiree was a sweet and savory twist on a classic ingredient - the apple. Apples and apple blossoms are ideal symbols of love, youth, beauty and happiness. Indeed the night was filled with all of those elements as well as some amazing dishes and always good company.  The dish I prepared was a fun twist on the traditional couscous with a vinaigrette dressing.  It's a fun, easy, and incredibly tasty dish.  

Savory Israeli Couscous with Apples, Cranberries and Herbs recipe:

* 2 tablespoons olive oil
* 3 cups Israeli couscous (pearl-sized)
* 4 1/2 cups chicken broth
* 1/4 cup chopped fresh flat-leaf parsley
* 1 1/2 tablespoons chopped fresh rosemary leaves
* 1 teaspoon chopped fresh thyme leaves
* 1 large Granny Smith Apple, diced
* 1 cup dried cranberries
* 3 slices of bacon
* 1/2 cup sliced almonds, toasted


Vinaigrette:

* 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

First, chop up bacon slices and cook. Once done, strain and set aside for later.

For the couscous: In a medium saucepan, heat the olive oil and a tablespoon of the bacon grease 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 to 12 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, bacon pieces 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.

This couscous dish has a mild Mediterranean flair with sweetness from the apple and syrup, and complexity from the herbs. A great compliment to a pork or chicken entree, or with the yummy salad that Huma made for the Seven Deadly Sins dinner.

Bon Appetite!
Liz

Lasagna Roll-ups

This dish is very simple to prepare and cook make PLUS it tastes great! A wonderful recipe when you've had a long day and need to cook something fast for the family. Bon Apetite!

1 lb lean ground turkey
1/4 cup chopped onion
1/4 cup minced garlic
1 (14 ounce) jar marinara
3/4 cup low-fat ricotta cheese
2 tablespoons grated parmesan cheese
2 teaspoons dried oregano
4 teaspoon chopped fresh basil
1 1/4 cups shredded mozzarella cheese
8-10 cooked lasagna noodles
1 box of chopped frozen spinach leaves, thawed

Directions
In a skillet, add the olive oil till it's heated, then toss in garlic and the onion till they are sweating. Add the ground turkey; cook over medium-high heat until turkey is no-longer pink; stir often and crumble turkey while cooking; drain well. Then add in 1/2 cup pasta sauce; stir to combine. Take skillet off of burner.

Spread 3 tablespoons pasta sauce in an ungreased 8-inch square glass baking pan. In a bowl, ricotta cheese, Parmesan cheese, oregano, basil, and 3/4 cup mozzarella; stir to mix. I also add a dash of nutmeg for a lil' extra spice and nuttiness.

Spread 1/4 of the ricotta mixture, spinach leaves, and beef mixture over each lasagna noodle. Beginning with the short side, loosely roll each noodle. Place seam side down in baking dish. Top rollups with remaining pasta sauce. Cover with aluminum foil. Bake at 350° for 30-40 minutes or until bubbly and heated through. Take off foil; sprinkle with remaining cheese. Bake 2-4 more minutes or until cheese is melted. Let rest for 5-10 minutes before serving.