Each Thursday morning I chat with Brian Patrick on Sacred Heart Radio. Today we talked about pantry grains with Bible roots. Couscous was one of them so I shared a favorite recipe using whole wheat couscous. As a bonus, I couldn’t resist giving Barb Boelscher’s pumpkin bar recipe which she generously shared during Immaculate Heart of Mary’s church tea in Burlington, Ky.
COUSCOUS WITH HERBS AND ALMONDS
2-3 tablespoons butter
1/2 cup onions or shallots, diced small
1 garlic cloves, minced
3 cups low sodium chicken or vegetable broth
1-1/2 cups couscous
1/2 cup almonds, slivered or sliced
Shredded Romano and Parsley for garnish
Melt butter in pan over medium-low heat. Add onions and garlic and saute until onions are a bit soft but not brown. Add broth and bring to a boil. Reduce heat to low, stir in couscous, cover and let sit for 5 minutes or so until liquid is absorbed and couscous is tender. Remove from heat and stir in nuts, cheese and parsley. Adjust seasonings.
Bonus Recipe from Immaculate Heart of Mary Parish in Burlington, Ky.’s ladies tea.
Pumpkin Cheesecake Bars
Shared by Barb Boelscher
Makes 48 bars.
1 (16-ounce) package pound cake mix
2 T butter, melted
4 tsp. pumpkin pie spice
1 (8-ounce) cream cheese, softened
1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 (16-ounce) can pumpkin puree (about 2 cups)
1/2 tsp. salt
1 cup chopped pecans
Preheat oven to 350 degrees. In large mixer bowl, on low speed, combine cake mix, 1 egg, butter and 2 tsp. pumpkin pie spice until crumbly. Press onto bottom of 15 x 10-inch jelly roll pan. In large mixer bowl, beat cheese until fluffy. Gradually beat in Eagle Brand then remaining 2 eggs, pumpkin, remaining 2 tsp. pumpkin pie spice and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes until set. Cool. Chill. Cut into bars. Store in frig.