cooking

So originally, we thought we'd make Quinoa, but one of my brothers referred to this most ancient and venerable grain as 'repulsive' so, it was decided that couscous would substitute.

Fall Couscous
1 cup cous cous
1/4 cup dried cranberries
1/4 cup toasted crushed pecans
1/4 cup carmelized red onion
juice of 1/2 a lemon
two tbsp olive oil
1/2 tsp ginger (toasted)
1/2 tsp cumin (toasted)
salt, pepper to taste
Prepare couscous according to package directions. Blend in other ingredients. Season, serve. This dish has a warm, fall taste to it. Originally, I thought to add something green and crispy to it, but its lovely as it is especially with a tangy main dish (wait for it...)

Orzo with cheese and peas
2 cups cooked orzo pasta
1/4 cup mixed cheese (parmesan, pecorino, asiago)
1/4 cup butter
peas
salt and pepper to taste
No tricks here, just mix it all up when the pasta is hot.

Roasted Vegetables
Season your choice of vegetables (red pepper, we had some lovely black peppers, eggplant, squashes etc.) with vinaigrette (nearly empty mustard jar, 1/4 cup cider vinegar, 1/2 cup olive oil, salt, pepper, crushed garlic clove, finely chopped shallot, any fresh herbs you have around) by tossing in a large bowl. Spread on a baking sheet, bake at 400 or so for about 35 - 40 minutes. Serve hot or cold.