Couscous with roasted winter vegetables
Cube assorted winter vegetables, toss in oil with some salt and pepper. I had two different squashes, onions, carrots, beets and brussel sprouts. Roast them until fork-tender.Prepare couscous according to package directions. I cooked mine in chicken broth (also left over from Tgiving.)
When the veggies are done, toss them with 1/4 to 1/2 cup of walnut pieces and balsemic vinegar to taste. I was making enough to serve maybe two for dinner, and I used 2 tablespoons of vinegar.
Mix in the couscous, sprinkle with feta cheese. Eat quickly so you can get to the really good part of the meal: desert!
Joan Emerson (via Betty Crocker) provided us this recipe for Apple Cider Donut Cake, which made everyone drool in yesterday's comments section.
Mix together
1 box Super Moist™ yellow cake mix
3/4 cup apple cider
1/2 cup butter, melted
4 eggs
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Beat with electric mixer for two minutes.
Stir in 1 cup coarsely shredded peeled tart apples (2 medium)
Pour batter into greased and floured twelve-cup Bundt pan.
Bake in a 350 degree oven for 35-40 minutes, until toothpick inserted in center comes out clean.
Cool in pan for twenty minutes, then turn out onto cooling rack.
Place a plate or waxed paper under the cooling rack.Melt 3 tablespoons butter; mix together 1/4 cup sugar and 1 teaspoon cinnamon.
Brush the cake with melted butter; use your hand to press sugar/cinnamon mixture up the side and over the top of the cake. Wait twenty minutes and repeat.
Cool cake completely; store loosely covered.
Sounds perfect for a cold winter night to me! How about you, dear readers? What are you cooking or eating today?
