I was out grocery shopping the other day and picked up a big jar of tri-colored couscous. This is a fairly new discovery for me, but one which I've enjoyed, especially in this recipe. It makes a quick, different, and delicious side dish, faster than potatoes or pasta, and equally as versatile. I think the first time I had even heard of couscous was on the old the Galloping Gourmet show (remember Graham Kerr?) and long since then associated couscous with being gourmet, ergo out of my skill set. I forget now which TV chef showed me I could make it, but once I saw how easy it is, couscous has been in my pantry every since.

As my groceries were being rung up, the cashier looked at the bright specks of yellow, white and orange, turned the jar to face me, and said, "What is this?" "Couscous," I said absently, trying to organize my groceries on the conveyor belt. (I like my dairies to be together, the meats together, canned items, together, etc. No mixing and matching, please.) "Yes, but what is it?" she asked again. "I'd was wondering the same thing," the lady in line behind me said.

I started to give an encyclopedic description by saying it's pasta, often associated with Africa, made with semolina flour, and changed my mind. "You know how pasta comes in different shapes, right?" Nods and noises of affirmation followed. "Well, couscous is like little pasta seed pearls. At it's simplest, add hot chicken broth, wait five minutes, and you have pasta."

And yes, it is really pretty much that simple. This side dish is subtle in flavor (as pasta sans tomato sauce tends to be) and relies on the added ingredients to give it texture, flavor and color. No surprise, Ole Sweetie-Pi won't go near this (won't even try it) as he has that infuriating looks like rice-lice thing going on, even though he knows he loves pasta, spinach and onions. **Sigh**

I found this recipe on Recipezaar.

Spinach and Onion Couscous

1 medium onion chopped
2 garlic cloves
2 tablespoons olive oil
1 14.5 ounce can chicken broth
1 10-ounce package chopped, frozen spinach
1 10-ounce package couscous
3/4 cup freshly grated Parmesan cheese
2 tablespoons lemon juice
salt and pepper to taste
1/2 cup toasted pecans

In a saucepan, cook and stir onion and garlic in hot oil until tender.
Add the broth and spinach; cook and stir frequently until the spinach thaws.
Bring mixture to a boil and stir occasionally.
Add in couscous; stir to combine.
Cover, remove pan from heat, and let stand 5 minutes or until liquid is absorbed.
Add remaining ingredients; stir to combine.
Serve immediately.

Now at this same grocery store, on a different day, as I was checking out, the bagger was a young woman. She was wrestling with a medium sized bottle, trying to decide which bag to put it in. She read the label, looked at me, and said "What is vanilla extract?"

My dear fellow bloggers, if ever you think what you do doesn't matter, that this is just a hobby, a place to store recipes, I beg to differ.

Sweet Potato & Apple Casserole

Certain vegetable dishes make their way to my table regardless of the season or the holiday. I'd like to think it's because I'm a bit of a rebel, but I think it's mostly because I'm not very creative when it comes to serving vegetables in an interesting way. When I find one I like I tend to prepare it for every conceivable occasion. This yam and apple casserole is one of my favorites.

I bought a cute little cookbook at a discount store some years back entitled Autumn at the Farmers Market by Gail Greco. Apparently it's part of a Bed & Breakfast Cookbook Series. Virtually every recipe is one that I want to try.

While I think of sweet potatoes and yams as an autumn vegetable, I love the bright orange color which reminds me of spring. The apple adds a sweet flavor and another texture, and the sherry! Oh, the sherry! You have to try it to see what a difference it makes in the flavor. I cannot think of a more delicious way to prepare and present sweet potatoes.


Sweet Potato & Apple Casserole
2 pounds sweet potatoes (or yams), peeled, cut into chunks, cooked (or you could use two 16-ounce cans, drained)
1/2 cup (one stick) butter, melted
1/2 cup dark corn syrup
1/4 cup, plus 2 tablespoons, brown sugar
2 tablespoons dry sherry (not cooking sherry)
3/4 teaspoon cinnamon
pinch salt
2 cooking apples, cored, peeled, and sliced

Preheat the oven to 350F. Grease a 10-inch pie plate or casserole dish.

Combine the sweet potatoes (or yams), 6 tablespoons butter, corn syrup, sugar, sherry, cinnamon and salt in a food processor and puree, or mash with a masher (which makes it chunkier, but I prefer the texture).

Spread half the mixture into your pie plate or casserole dish. Layer half of the apple slices over the mixture. Spread remaining sweet potato mixture over the apples. Add another layer of apple slices, in a decorative pattern, if you wish. Alas, I am not gifted with the art of food decoration and I am aggrieved that I do not know how to make this beautiful for you. (hanging head)

Brush the apple slices with the remaining 2 tablespoons of butter and sprinkle with the remaining 2 tablespoons of brown sugar.

Bake for about 45 minutes or until the apples are tender when pierced with the tip of a knife.

Serves maybe 6 or 8 people, but in our house it only serves one; Ole Sweetie-pi won't go near anything that looks like squash!