Israeli couscous stuffed peppers

I've been searching for a flavorful stuffed pepper recipe for a while - one that avoids bland, mushy fillings.  This is it - the israeli couscous adds texture, while the fennel adds a unique spicing.  Adapted from Smitten Kitchen.

Ingredients

2/3 c Israeli couscous
6 large bell peppers, mixed colors
1/2 onion, diced
1 zucchini, quartered lengthwise then sliced thinly
1/2 t fennel seeds
1/2 t dried oregano
1/2 t salt
1 c cherry tomatoes, cut in half
1/2 15 oz can chickpeas, drained
1 c feta, crumbled
3 T tomato puree/paste
1/3 c pine nuts, toasted
olive oil for cooking
optional: 1/4 c black olives, quartered

Instructions

1) Preheat oven to 350F/180C, and coat a small baking dish with cooking spray.
2) Bring a small pot of water to a boil, add a dash of olive oil and salt, and cook Israeli couscous for approximately 8 minutes, or according to instructions on packaging.  When al dente, drain and set aside.
3) Bring a large pot of water to a boil, and prepare peppers: cut stems and top 1/2" of red peppers, clean inside by scooping out seed and membranes.
4) Boil trimmed peppers for 5 minutes, then drain and set to dry upside down.
5) Heat a splash of oil in a non-stick skillet over medium high heat, add onions, and cook until translucent, about 5 minutes.
6) Add zucchini, fennel seeds, oregano, and salt, and cook for about 5 minutes, until vegetables are softened.
7) Remove from heat, and stir in tomatoes, chickpeas, tomato paste, feta, pine nuts, and olives (if using) - then add the couscous, and mix gently to combine.
8) Place peppers upright in baking dish (if they fall over, crumble up foil to keep them in place), and ladle couscous mixture into peppers.
9) Bake 15-20 minutes, or until peppers look heated through and slightly browned on top.

Quinoa with broccoli pesto

This is a hearty quinoa dish for broccoli lovers, and makes for a nice almondy-twist on pesto.  Adapted from 101 Cookbooks.

Ingredients

1 c quinoa
5 c raw broccoli, cut into small florets and stems
2 medium garlic cloves
2/3 c slivered almonds, toasted
1/3 c grated Parmesan
2 big pinches salt
2 T fresh lemon juice
2 T olive oil
3 T heavy cream
1/2 zucchini, cut lengthwise and into 1/4" half moons
2 green onions, sliced thinly
handful slivered basil
1 avocado, sliced thinly
1/2 c feta, crumbled

Instructions

1) Heat quinoa and 2 c water in a medium saucepan until boiling - reduce and simmer until water is absorbed and quinoa is fluffled up, about 15 minutes or according to package instructions.  Drain any extra water and set aside.
2) Blanch zucchini and broccoli by bringing a small pot of water to a simmer - add a big pinch of salt, stir in veggies.  Cover and cook for 2 minutes, just long enough to take the raw edge off.
3) Transfer the broccoli to a strainer and run under cold water until it stops cooking. Set aside.
4) Make broccoli pesto puree by combining 2 c cooked broccoli, garlic, 1/2 cup almonds, Parmesan, salt, lemon juice, oil, and cream in a food processor
5) Toss cooked broccoli and zucchini, remaining almonds, green onions, and basil with quinoa.  Serve sprinkled with avocado and feta, and with dollops of pesto.

Cheesecake brownies

This is a heavenly chocolate recipe - dense, rich brownies paired with a not-as-sweet, creamy cream cheese mix.  The chocolate and the cream cheese balance each other out - that's the key.  Adapted from a Cooks Illustrated recipe, per this website.  Note: I can't get unsweetened baking chocolate in the UK, so I've substitute cocoa powder and butter, per the conversion on this website, it worked just fine.

Ingredients

For the brownie batter

2/3 c flour
1/4 t salt
1/2 t baking powder
120 g bittersweet chocolate (I used 85% cocoa chocolate)
35 g cocoa powder
125 g lightly salted buter
1 c sugar
2 t vanilla extract
3 large eggs

For the cheesecake batter

450g cream cheese (at room temperature)
1 egg yolk
1/4 c sugar
1 t vanilla extract

Instructions

1) Preheat oven to 165C/325F.  Coat the bottom of an 8" square baking pan with baking spray, lay down an 8x16" piece of foil to coat the bottom and sides (folding over the sides for handles), and coat the inside of the foil with baking spray.
2) Whisk cocoa powder, flour, salt, and baking powder in a small bowl and set aside.
3) Combine bittersweet chocolate and butter together in a microwave-safe bowl, and melt gently until silky smooth.
4) Whisk in 1 c sugar, 2 t vanilla, and eggs (one at a time).
5) Whisk in dry ingredients, mixing until just incorporated - do not overmix.
6) In another bowl, mix cream cheese, 1/4 c sugar, 1 t vanilla, and egg yolk.
7) Pour half of brownie batter into prepared pan, then drop half the cream cheese mixture throughout the batter in spoonfulls, distributing evenly. Swirl cream cheese mixture through batter with a a table knife or spoon.
8) Pour remaining half of brownie batter into pan, drop remaining cream cheese filling throughout, and swirl, creating a marbled effect.
9) Bake in oven for 50-60 minutes, until brownies have puffed slightly, and a knife inserted into the middle comes out with moist crumbs (or a tiny amount of batter).  The center should feel not quite firm - it's better to have them come out undercooked than overcooked.  Cool 5 minutes before eating.