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Falafel
September 4, 2015
BEANS & PROTEINS
Ingredients
- 1 Pouns Garbanzo beans Dry
- 2 Medium Onion Chopped coarsely
- 1 Bunch Flat-leaf parsley Chopped coarsely
- 2 Teaspoons Salt
- 3 Tablespoons Ground cumin
- 2 Tablespoons Ground coriander
- 1 Tablespoon Ground turmeric
- 1/2 Teaspoon Cayenne pepper
- 6 Cloves garlic
- 2 Tablespoons Baking powder
- 2 Tablespoons Sesame seeds Roasted
Servings: disks
Instructions
- Soak beans in water at least 8 hours.
- Combine all ingredients except baking powder and sesame seeds. Run through medium sieve of a meat grinder 2 times. The mixture should be moist but not soggy--too wet and the falafel will not hold together when it fries. Too dry and they will stick to the forming tool. The moisture from the soaked beans, the onion and the parsley should be just enough. If not add a little water or flour to correct.
- Add baking powder and sesame seeds and knead until thoroughly mixed.
- Let stand for at least 1 hour.
- Heat a neutral oil in a pan. Oil should be deep enough so that falafel can float and be turned over without hitting the bottom. Test the oil by dropping a small piece of falafel mix into the oil. If it sinks to the bottom, bubbles and floats to the top, oil is hot enough. Avoid getting the oil too hot or the falafel will be too crisp on the outside and uncooked on the inside.
- Form falafel mixture into disks about 2" diameter by 1/2 inch thick (you can get a tool for this on line or at Arab markets-they come in multiple sizes and this is the largest).If you have a tool, you can form them one at a time and drop in the hot oil. If not, form the mix into balls about 1.25" in diameter and flatten until about 1/2 inch thick. and put in the hot oil. Do not over crowd the pan. The falafel should be able to float without touching each other. I use a 10" diameter pan and cook 10 falafel at a time.
- Cook about 5 minutes, turn over and cook five minutes longer.
- Remove from oil with a slotted spoon and drain on a baking sheet lined with paper towels.
Recipe Notes
Serve with tahini sauce.
They are best served warm and can be re-heated in the oven.
Falafel makes a great sandwich with pita bread, tahini sauce, cucumber, tomato and pickled turnips.
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Sesame tahini sauce
September 4, 2015
SAUCES & DRESSINGS
Instructions
- Put garlic, tahini and lemon juice in a bowl and whisk until the mixture becomes firm.
- Slowly add water and whisk until mixture reaches the consistency of light cream.
- Add salt and blend in.
- Taste and adjust the balance of flavors as needed.
- Serve at room temperature.
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Hummus
September 4, 2015
BEANS & PROTEINS
Ingredients
- 2 Cups Garbanzo beans Dry
- 1/4 Teaspoon Baking soda
- 2 Cloves garlic
- 1/2 Teaspoon Salt
- 1/2 Cup Sesame tahini
- 1/2 Cup Lemon juice
- Extra virgin olive oil Garnish
- Paprika Garnish
- Flat-leaf parsley Garnish
Servings: good pot luck dish
Instructions
- Put garbanzo beans and baking soda in a bowl and fill with water until beans are covered by 1-2 inches. Soak overnight.
- Drain and rinse beans with cold water.
- Put beans in a pot with 6 cups of water. Bring to a boil over high heat. The beans give off a foam for about 15 minutes. Skim off the foam until it stops.
- Reduce the heat, cover and simmer for 90 minutes.
- Drain, reserving the liquid, and put the beans in a large bowl of cold water.
- The beans have translucent skins. Remove the skins by gathering a handful of beans and rubbing them between your hands. Repeat until surface is covered with skins. Pour off and refill with water. Continue rubbing until skins are mostly removed. Drain the beans.
- Put the beans, garlic, salt, sesame tahini and lemon juice in a food processor. (Note that the tahini separates if the jar has been sitting for a while. The oil comes to the top and the bottom of the jar gets very thick. Mix thoroughly in the jar with a fork until the tahini is smooth and consistent before adding to processor.) Pulse processor until thoroughly mixed, then process for several minutes.
- Add bean broth little by little and process several minutes more until the mixture is smooth and creamy.
- Taste and add lemon juice if needed. Note that the garlic flavor will intensify as the mixture rests.
- Garnish with olive oil, paprika and parsley.
- Serve in a shallow platter with pita, sliced cucumber, tomatoes or carrot sticks.
- This recipe makes enough to take to a pot luck and have some left over. For smaller quantity, freeze half of the beans in their broth and reserve for later.
Recipe Notes
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Beet Tops With Grapefruit and Avocado
July 25, 2015
FRUITS, GREENS, SALAD GREENS
Ingredients
- 1 Large Beet greens Fresh
- 1/2 Medium Avocado
- 1/2 Medium Grapefruit
- 1/2 Tablespoon Red wine vinegar
- 1/2 Tablespoon Oil Olive, grapeseed, coconut
- Salt to taste
Servings: Serving
Instructions
- Roll up your beet green into a tight roll and slice very thin (*chiffonade)
- Peel and chop avocado and grapefruit into bite size pieces
- Toss all ingredients together in bowl, salt to taste and enjoy! Yum
Recipe Notes
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Orange Juice Yogurt Dressing
July 5, 2015
SAUCES & DRESSINGS
Ingredients
- 1 Cup Greek yogurt, plain
- 1/2 Cup Orange juice, fresh squeezed
- 3 Tablespoons Orange zest, from organic oranges only
- 1/8 Cup Honey
- 1/8 Cup olive oil extra virgin
- Sea salt and pepper to taste
Servings: Servings
Instructions
- Whisk all ingredients together until well blended.
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Basil Pesto With Sunflower Seeds
July 5, 2015
HERBS & SPICES, SAUCES & DRESSINGS
Nutty and aromatic, this pesto is great on pasta, vegetables, bread and even as a pizza sauce! Using sunflower seeds in place of pine nuts makes it more affordable than traditional pesto recipes.
Servings | Prep Time |
4 Servings | 10 Minutes |
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Nutty and aromatic, this pesto is great on pasta, vegetables, bread and even as a pizza sauce! Using sunflower seeds in place of pine nuts makes it more affordable than traditional pesto recipes.
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Ingredients
- 2 Cups Fresh basil Stems removed
- 2 Cloves garlic
- 1/3 Cup Sunflower seeds Roasted, unsalted
- 2/3 Cup Extra virgin olive oil
- 1/3 Cup Parmesan cheese Finely grated
- Sea salt and pepper
Servings: Servings
Instructions
- Combine ingredients in food processor and process until smooth. Enjoy!
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Triple Berry Crisp
June 16, 2015
FRUITS
Ingredients
- 3/4 cup fresh blackberries
- 3/4 cup fresh strawberries
- 3/4 cup fresh blueberries
- 2 tablespoons organic sugar
- 1 cup organic flour
- 1 cup organic rolled oats
- 3/4 cup packed organic brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 3/4 cup organic butter
Servings: servings
Instructions
- Preheat oven to 350 degrees.
- In bowl, gently stir blackberries, strawberries, blue berries and organic sugar (not brown sugar yet).
- In another bow, combine flour, oats, brown sugar, cinnamon and nutmeg.
- Cut in butter until crumbly.
- Spread ½ of this mixture into bottom of medium size baking pan.
- Add berry mixture on top.
- Sprinkle remaining crumble mix over berries.
- Bake in oven for 30 to 40 minutes, until fruit is bubbly and topping browned.
- Top with fresh whipped cream and enjoy!
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Roma Tomatoes with Spinach and Pasta
December 27, 2014
TOMATOES
Ingredients
- 1 Pound Roma tomatoes
- 12 Ounces Fresh or dry pasta
- 1 Bunch Spinach
- 1 Bunch Garlic chives
- 1/2 Cup Parmesan cheese
Servings: Servings
Instructions
- Drop tomatoes into boiling water for a couple of minutes to make peeling easier.
- Remove tomatoes, but keep water boiling. Cool, peel, and dice tomatoes.
- Cook favorite pasta in tomato water according to directions.
- Rough chop spinach.
- Mince your bunch of garlic chives.
- Toss tomatoes and spinach with hot pasta.
- Sprinkle garlic chives over with grated Parmesan and serve immediately.
- Enjoy!
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Citrus Glaze for Noble Spinach
Ingredients
- 1 Bunch Fresh spinach
- Juice of 3 tangelos or oranges
- 2 Teaspoons White balsamic vinegar
- 3 Tablespoons Grape seed or coconut oil
- 2 Teaspoons Turbinado sugar
- Brittany Sea Salt and fresh ground pepper to taste
Servings: Servings
Instructions
- Clean spinach and remove stems
- .In a small saute pan, over medium to high heat, cook juice of 3 tangelos/oranges, oil, balsamic vinegar, salt, pepper and turbinado sugar until desired consistency (enough to coat spinach leaves).
- Serve warm (not pan hot) over the spinach (that has been stemmed, washed and dried) tossing with the remaining oil.
- Delicious! Enjoy.
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Amazing-Frozen-Lemons
December 27, 2014
FRUITS
Lemon peels contain as much as 5 to 10 times more vitamins than the lemon juice itself.
Instructions
- Place the washed lemon in the freezer.
- Once the lemon is frozen, get your grater, and shred the whole lemon (no need to peel it)
- Store grated lemons in the freezer.
- Sprinkle on your vegetable salad, ice cream, soup, cereals, noodles, spaghetti sauce, rice, sushi, fish dishes... the list is endless.
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