Emily Richards' bean puttanesca and apple cheddar muffins

CTV Kitchener: Comfort food Emily Richards prepares some comfort food for fall.

Recipes courtesy Emily Richards

Bean Puttanesca

Many family members enjoy a vegetarian lifestyle so I like to add that Italian flavour and ease to dishes to serve them as well. The traditional flavour of puttanesca, a classic intensely tasty Italian sauce that is served with pasta, is a quick weeknight meal. The rich flavour of capers, olives and hot pepper sparks up the beans and creates a hearty vegetarian meal.

2 tbsp (25 mL) extra virgin olive oil

1 small onion, diced

3 cloves garlic, minced

Half jalapeño or other hot pepper, seeded and diced

1 can (28 oz/796 mL) diced tomatoes

1 small can (14 oz/400 mL) black eye peas, drained and rinsed

1/4 cup (50 mL) chopped, pitted, oil-cured olives

2 tbsp (25 mL) chopped fresh oregano

2 tbsp (25 mL) chopped fresh Italian parsley

1 tbsp (15 mL) capers

Pinch salt

3 cups (750mL) cooked couscous

1/4 cup (50 mL) freshly grated Parmigiano Reggiano cheese

In a shallow saucepan, heat oil over medium heat and cook onion, garlic and jalapeño pepper for about 5 minutes or until softened. Add tomatoes, beans, olives, oregano, parsley, capers and salt and bring to boil. Reduce heat and simmer for about 10 minutes or until slightly thickened. Spoon over couscous and sprinkle with cheese before serving.

Makes 4 servings.

How to make couscous: In saucepan, bring 1 cup (250 mL) vegetable stock or water to boil. Add 1 cup (250 mL) couscous and remove from heat; cover and let stand for 10 minutes. Fluff with fork before serving. Add salt and pepper to taste.

Tip: You can substitute 3 cups (750 mL) chopped fresh tomatoes for the can of diced tomatoes. You can use 1 1/2 cups (375 mL) cooked black eye peas for the can.

From “Per La Famiglia” by Emily Richards

Apple Cheddar Muffins

Children will love the flavour of these muffins and to vary it up try using whole wheat flour for the all purpose flour.

1/4 cup (60 mL) butter, softened

3/4 cup (175 mL) granulated sugar

1 large egg

1/2 tsp (2 mL) vanilla

1 cup (250 mL) all-purpose flour

1 tsp (5 mL) baking powder

1/2 tsp (2 mL) baking soda

1/2 tsp (2 mL) cinnamon

1/4 tsp (1 mL) salt

1-1/2 cups (375 mL) diced peeled, cored apples

1 cup (250 mL) shredded old Cheddar cheese

1 tbsp (15 mL) 5 or 10% cream or milk

1. Line 12 muffin cups with paper liners or grease.

2. In large bowl, beat together butter and sugar until light. Beat in egg, then vanilla.

3. In separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Stir a third of the dry ingredients into butter mixture; stir in apple. Stir in another third of the dry ingredients, then cheese and cream, and remaining dry ingredients. Stir just until dry ingredients are moistened.

4. Spoon or scoop into prepared muffin cups. Bake in centre of preheated 350°F (180°C) oven until firm to touch, about 25 minutes. Let stand for 5 minutes before removing from muffin tins to cool on rack.

Makes about 12 muffins.

Tip: For a no dairy version, omit cheese and use lactose-free soft margarine.