Denver Omelette with Coucous

I previously mentioned trying to increase my consumption of grains.  I have been experimenting with Whole Grain Mornings by Megan Gordon.  I have made quite a lot of her recipes and have a bunch more tagged to make.  This recipe is based off one from her book.  Since I love omelettes I thought this would be a different and yet similar dish.    I do miss the eggs a little, but this really turned out well with all the flavors, but yet different.  Next time I will probably scramble up an egg and add it to the end result to give me the same, but more filling Denver omelette.  Add more vegetables if you feel you want a more vegetable heavy omelette which is usually what I crave in summer when all the veggies are fresh.


Denver Omelette Coucous
2 tablespoon olive oil
3/4 cup finely chopped onion
3/4 cup finely diced bell pepper (I used a red one)
5 ounces cooked ham, diced into small cubes
2 1/2 cups cooked couscous
1/2 teaspoon salt
freshly ground black pepper to taste
2 tablespoons finely chopped parsley
shredded sharp cheddar cheese (for sprinkling on top, so to taste)
2-3 green onions, chopped

In a saucepan over medium heat, warm the olive oil until shimmering.  Saute the onion and pepper until soft.  Stir in the ham and cooked until thoroughly warm.  Fold in the cooked couscous and reduce the heat to low. Add salt and pepper to taste.  Remove from heat and still in the parsley.  Sprinkle cheddar cheese on top.  It will start to melt.  Scoop the mixture into a bowl and top with green onions.

Peach Cobbler

 

My husband loves cobbler.  I have made a bunch of variations, but he loves them all.  This fall I bought a box of Paliside peaches and used this in this recipe.  At the height of sweetness, you can use less sugar since the peaches can hold their own.  The biscuit from this recipe is based off of Whole Grain Morning by Megan Gordon.  We did indeed eat this cobbler for breakfast...and then snacked on it the rest of the day until it was gone.  You can use any combination of fruit to make cobbler.  I want to try it with blueberries and peaches.  It would be great as well with apples.  The possibilities are endless.  Use what is in season for best results, though I think frozen berries would also work well.

Peach Cobbler
Filling:
2 pounds peaches, pitted and sliced
1/4 cup sugar
1 -2 2 tablespoons lemon juice
lemon zest from half a lemon
3 tablespoons flour
1/4 teaspoon salt

Cornmeal Biscuits:
1/4 cup flour
1/2 cup whole wheat flour
1/2 cup corn meal (fine ground)
3 tablespoon sugar
1 1/4 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons cold, unsalted butter
1/2 cup plain unsweetened yogurt
1/2 cup buttermilk

Method: Preheat oven to 375 F.  Lightly butter a 9 inch pie plate.  In a bowl mix together peach slices, sugar, lemon juice, and lemon zest.  Let sit for at least 10 minutes to allow time for sugar to dissolve.  After the sugar has dissolved add the flour and salt to the peaches.  Make the dough by sifting the flours together in a separate bowl.  Add cornmeal, sugar baking powder and salt.  Add the butter and mix into dough until it is pea sized or smaller.  Add the yogurt and buttermilk.  Stir until the dough just comes together.  Pour the peaches into the pie plate.  Drop little pieces of dough until all the dough is gone.  Bake until the biscuit are golden brown and the peach juices are bubbling which should be about 35 minutes.  Remove from oven and cool at least 15 minutes before eating.  You can also wait and serve this at room temperature.