Simple Israeli Couscous Salad

This is essentially the same as the Peruvian Quinoa Salad recipe, except it uses a box of Israeli couscous (from Trader Joe's) instead. This dish can be served warm or cold. The processed grain does come from Israel, according to Wikipedia. It is hard wheat flour that has been shaped into tiny balls or pearls and toasted in the oven.

Israeli couscous salad

Ingredients

Serves 4.

1 1/2 c Israeli couscous
14.5 oz organic tomatoes, diced
1 3/4 c organic chicken broth or water
2 organic bell peppers, diced
1 tbsp olive oil or unsalted butter
sea salt, to taste

Directions

1. In a heavy-bottomed pot, heat olive oil on medium-high heat and toast the couscous until it is lightly browned. This step can be skipped. It merely adds some color to the otherwise creamy white couscous.

2. Add water or broth to the couscous and bring to a boil. Reduce heat to low and simmer covered for 15 minutes or until all the liquid has been absorbed.

3. Add tomatoes and their juice, if any, and the bell peppers. Stir to combine. Remove from heat and serve warm.

Stovetop Apple Sauce

This recipe tastes better after the spice and flavors have had time to mellow in the fridge before canning. When I first tasted the batch after using the immersion blender, it tasted sour to me even though I only used the juice of half a lemon. I made this sauce at the same time I was making apple butter because the slow cooker was filled to the brim already with apples for the apple butter.

Red rome apples were used since I was unable to get winesap apples from the Portland Nursery during their apple tasting event last October. The only similarities between the two varieties of apples are that they are dark red in color and are a firm and not sweet tasting apple. The dark red color doesn't have an impact on either of these recipes since the skin is removed and discarded.

For medium-sized apples, one pound of apples with make approximately one pint of sauce (or butter).

Ingredients

at least 2 lbs of peeled, cored, sliced apples (any variety)
1 c. filtered water
1/2 c. brown sugar
1 tsp cinnamon
juice of 1/2 a large lemon

Directions

1. In a lidded pot, add all the ingredients and cook on medium heat for 25 minutes, stirring occasionally.

2. Remove from heat and use an immersion blender to pureé the sauce so that no large chunks remain.

3. Store in the refrigerator, covered, until ready to use. Or, can using hot sterilized jars and lids. Process in a water bath for 20 minutes.

Coconut Mochi Cake

This is not the dessert for anyone trying to cut back on sugar. Even though I reduced the sugar, it still tastes rather sweet. It's the perfect rainy day treat to nibble on with a hot cup of tea.

Ingredients

1 lb sweet rice flour (1 box of Mochiko)
1 3/4 c. organic granulated sugar
2 tsp baking powder
1/4 tsp sea salt
2 (14 oz) cans unsweetened light coconut milk
5 large eggs
1/4 c. unsalted butter, melted
1 tsp vanilla extract

Directions

Preheat oven to 350 degrees F.

1. In a large bowl, whisk together rice flour, sugar, baking powder, and salt.

2. In another large bowl, whisk together eggs, coconut milk, unsalted butter, and vanilla extract.

3. Add wet ingredients to dry ingredients and mix until a smooth batter forms.

4. Pour batter into an ungreased 13" x 9" baking dish.

5. Bake for 1.5 hours. Let cool for 1.5 hours before cutting into squares and serving.

Source: Gourmet Magazine, May 2005

Kitchen Notes: Hard Apple Cider

A month after I started fermenting a batch, I thought I should write up the recipe.. you know, in case I get the urge to make more. I didn't actually start with a recipe; just a process. Despite Washington state being a leading producer of apples in the US, procuring fresh pressed apple cider is not cheap. For raw, unpasteurized cider, it costed $4/half gallon locally procured. 

2013-11-08, day 2 fermentation going strong

Timeline

Nov 3 - procured equipment (1 gallon glass jug w/ cap, fermentation lock)
Nov 7 - added yeast to fresh sweet cider
Nov 16 - added 1/8 tsp pectin enzyme (for liquid clarity)
Dec 1 - CO2 has stopped and the water in the fermentation lock has leveled out
Dec 14 - a lot of sediment at the bottom

Batch 1 Ingredients

1 gallon fresh pressed apple cider (raw, unpastuerized)
1/2 packet champagne yeast

I used the potassium metabisulfite powder (also known as a Campden tablet) to sterilize the gallon-size glass jug, as well as the liquid funnel, fermentation lock, stopper, etc. Wikipedia says that you can also use this stuff to neutralize tear gas. I didn't add any directly to the cider to kill off the wild yeast. I'll just have to wait and see what happens to the end product.

After two weeks at an average kitchen temp of 62 degrees F, the batch stopped producing CO2. At the moment, all I need to do is transfer the fermented liquid to clean containers and then maybe let that sit for another three months.

This process is a result of looking at the recipes at Imbibe Magazine. Nearly every site says to pasteurize the cider with heat (not to let it boil) or use a Campden tablet. I did not do this step. There's a chance that the wild yeast will make the cider taste better, or worse. I want to see what impact the wild yeast has on it. Besides, I have another gallon of raw sweet cider in the freezer if I were to make a second batch.

2013-12-14, have not touched the cider. It's still in the fermenting container. Has a much lighter, blonde color after the pectin enzyme was added. And, definitely does not smell like sweet cider anymore. Smells alcoholic.

Roasted Carrots

A lot of foods are tastier when roasted: garlic, bacon, bell peppers, tomatoes, eggplants, etc. I usually have carrots in the fridge as a stock-making component, or to add to soups and stews. Because carrots are really low in calories (25 per medium carrot), it seems like a lot of trouble to bake them. Nevertheless, here is the recipe.

In the Pacific NW, I grow thyme outside and it is winter hardy. There has already been a dusting of snow and nearly two weeks of freezing temperatures. The plant seems to be doing fine.

Ingredients

a bunch of organic carrots, trimmed and split lengthwise
2 tbsp olive oil
fresh thyme leaves
1/4 tsp kosher salt, or to taste
freshly ground black pepper

Directions

Preheat oven to 400 degrees F.

1. Wash the carrots. No need to peel them. Trim off the ends, then halve the carrots lengthwise. Place in a single layer on a rimmed baking sheet. Pour a few tablespoons of olive oil on top of the carrots and toss the carrots to coat with oil.

2. Sprinkle on a generous amount of fresh thyme leaves. Add salt and black pepper.

3. Bake for 30-40 minutes.