Fall Cooking: Part 2

I tried a couple new recipes last week. The first was this Pumpkin Cake with Butterscotch-Pecan Filing and Brown Sugar Frosting. I actually made it twice. The first time was a test run to see if it would be worthy of taking to Sunday family dinner. So worth it (in my opinion, of course). I love anything with pumpkin flavoring. Give it a little brown sugar frosting and I'm in heaven. This cake actually reminds me of the flavors from my favorite fall cookie, The Great Pumpkin Cookie with a Brown Sugar Glaze. That recipe I'll save for another time. For now, here's a look at how the cake turned out and the recipe.

Note about the brown sugar frosting: I ended up adding about 1-1 1/2 cups powdered sugar (sifted). Both times I made it, I couldn't get a good frosting consistency without the extra powdered sugar.

The second recipe I tried was courtesy of The Great American Test Kitchen. It's not really Fall-inspired, but I needed something a little more healthy to balance out all the sugar I was consuming while baking all week.

Chicken with Israeli Couscous, Spinach and Feta

¼ c. unbleached all-purpose flour

2 (6-8 oz) boneless, skinless chicken breast, trimmed
Salt and pepper
3 Tbsp. olive oil
¾ c. Israeli couscous
1 shallot, minced (about 3 T)
3 garlic cloves, minced (about 3 tsp.)
½ tsp. grated lemon zest
2 Tbsp. fresh lemon juice
¼ tsp. red pepper flakes
1 ¾ c. low-sodium chicken broth
6 oz. baby spinach (about 6 cups)
2 oz. feta cheese, crumbled (about ½ c.) - (I used fat-free from Trader Joe's)
I also added some cherry tomatoes at the same time I added the feta cheese at the end.
Place the flour in a shallow dish. Pat the chicken dry with paper towels and season with salt and pepper. Working with one breast at a time, dredge the chicken in the flour, shaking off the excess.


Heat 1 tablespoon of the oil in a non-stick skillet over medium-high heat until just smoking. Carefully lay the chicken breast in the skillet and cook until well browned on the first side, 6 to 8 minutes. Flip the chicken, reduce the heat to medium and continue to cook until the thickest part of the breast registers 160 degrees on an instant read thermometer, 6 to 8 minutes longer. Transfer chicken to a plate, tent loosely with foil and let rest in the warm oven while preparing the couscous.


Wipe out the skillet with a wad of paper towels. Add 1 tablespoon more oil and the couscous to the skillet and toast over medium heat until light golden, about 2 minutes. Stir in the shallot, 2 tsp of the garlic, ¼ teaspoon of the lemon zest, and 1/8 teaspoon of the pepper flakes and cook until fragrant, about 30 seconds.

Stir in the broth to a simmer, then reduce the heat to medium-low and cook, stirring often, until the liquid is absorbed and the couscous is al dente, 8 to 10 minutes.


Meanwhile, whisk 1 tablespoon of the lemon juice, remaining 1 tablespoon oil, remaining 1 tsp garlic, remaining ¼ tsp lemon zest and remaining 1/8 tsp pepper flakes together in a small bowl.


Stir the spinach, one handful at a time into the skillet and cook until wilted, about 5 minutes. Off the heat, stir in the feta and remaining 1 tablespoon lemon juice and season with salt and pepper to taste. Divide the couscous between two plates and top with the chicken. Drizzle with the lemon juice mixture and serve.