Homemade Falafel and Pitas

I've been in a bit of a funk lately with dinner, so when someone posted a falafel recipe on a blog I watch, I decided I wanted to make some. I just love that stuff. I modified the recipe, so in order to remember what I did, I'm going to write it down. Matt said it was the best falafel and pita I've ever made. Boom.

Falafel: makes enough to stuff about 3 full pita rounds (6 halves cut open)
1/2 C dried bread crumbs
handful flat leaf parsley
1 1/2 tsp. ground cumin
1/4-1/2 tsp (just shook it in?) turmeric
1/2 tsp. salt
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 medium onion, diced
1 lg. egg
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 Tbsp olive oil

Place everything in a food processor; process mixture until smooth. Divide mixture into 16-18 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat additional olive oil in a nonstick skillet over medium-high heat. Add patties, and cook until patties are browned on both sides. I had to add oil every time I put a new batch in the pan.

Salad with a dill sauce: (I know falafel is usually served with cucumbers and tzatziki sauce, but I didn't have cucumbers nor did I have tahini. This worked out really well and complimented the falafel well)
Romaine Lettuce, chopped thinly
2 Tbsp (ish) mayo
3 Tbsp (ish) sour cream thinned with milk to a yogurt consistency*
a generous amount of dried dill
a splash or two of lemon juice

Mix it all together.

*Or just use plain yogurt! I just didn't have any on hand.

Pitas: Makes 8 whole pita rounds. I've made these 3-4 times now and I have vowed to never buy store pitas again. They are soooooo much better! The original recipe is here.

Ingredients
1 1/8 C. warm water (about 110*)
3 C. AP Flour
1 tsp salt (I always use kosher in baking)
1 Tbsp vegetable oil
1 1/2 tsp white sugar
1 1/2 tsp active dry yeast

1. Preheat oven to 500*.  Place all ingredients in bread pan of bread machine, select Dough setting and start. Move on to step 2 after machine beeps and is done.

2. Turn dough onto a lightly floured surgace. Gently roll and stretch dough into a 12 inch rope. With a sharp knife or dough cutter, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6-7 in. circle. Set aside on a lightly floured counterop and cover with a tea towel until you put it in the oven.

3. Place 2-3 pitas on a wire cookie cooling rack. Place rack directly on the oven rack. Bake 4-5 min. until puffed and top is beginning to brown.

4. Remove from oven and immediately place on a plate and put a damp kitchen towel over them until soft. Onve pitas are softened, either cut in half or split top edge to fill the pitas. They can be stored in a plastic bag in the fridge for several days or in the freezer for 1-2 months.

Glorious. Stuff the halved pitas with the salad a falafel and enjoy!

Artichoke and Spinach Lasagna

I whipped this up last night on the fly. Nothing too fancy, but it was good.

Artichoke and Spinach Lasagna-8X8 pan so about 4-6 servings
1 small container ricotta cheese
1/2-1 can artichoke hearts
a couple good handfuls of fresh spinach (2 cups?), chopped thinly
a couple handfuls of shredded mozzarella (plus some to top)
some fresh parmesan (if you have it)
2 cloves garlic, pressed
fresh nutmeg to taste (I grate it on the small side of my cheese grater.)
fresh ground pepper to taste
salt to taste
Red sauce
1 egg

8-9 lasagna noodles, depending on the type you use

Directions

1. Combine all filling ingredients except the egg. I don't pre-cook the spinach. I always add the egg last so I can actually do my spices "to taste". Add the egg and mix well.
2. If you're using the noodles you pre-cook, you only need 8 noodles because you'll have to cut off the long end to fit the pan. I just used the pieces I cut off to make up the last noodle. So, cook or don't cook the noodles, depending on the type.
3. Spread a thin layer of sauce on the bottom of the pan, place 3 noodles on the bottom. Spread a layer of filling, sauce, 3 more noodles, repeat till you've used it all up. End with noodles, sauce and top with the reserved mozzarella.
4. Cook for 30-40 min. on 350* covered and then uncover another 10 min. or so to brown the cheese on top.
   

Ideas for vegetable packed main dishes

A friend asked for some help coming up with veggie packed main dishes that her kids would eat.

Here are some of my favorites:

Veggie packed chili:
Chop an assortment of veggies into smallish cubes (carrots, celery, onions, bell peppers, zucchini, corn, hominy)

Saute the veggies until tender (add zucchini a little later than the others since it cooks quickly) and add to canned chili or homemade chili. I have a recipe for homemade if you want that.

Broccoli, Cheese and Rice dish (serves 6-8 as side or 3-4 main)
1 medium onion, chopped
1 (10 oz.) pkg frozen, chopped broccoli (or equivalent fresh broccoli, chopped)
1 (7 oz) box long grain and wild rice mix
1 Tbsp butter
salt to taste
2 Tbsp. flour
1 C. evaporated milk
1 C. cheddar cheese
*You can also add cooked chicken to make it heartier...*

Lightly coat a 9X13 baking dish with cooking spray. If using frozen broccoli, microwave for 5 min. and drain. If using fresh, just chop it up. Add to baking dish. Prepare rice according to package. Add to baking dish. Suate onion and add to dish. Melt butter in the onion pan and stir in salt and flour. Add milk gradually, stirring to mix well. Cook until thickened, about 3-5 min. Take off heat and stir in cheese until melted. Add cheese sauce to dish and stir. Bake at 350 for 30 min.


Chicken and Broccoli Braid
This is good, though I don't always add the dill. You can change the chicken to broccoli ratio so there is more broccoli and less chicken. You can also use pizza dough if you don't want to use the crescents. I have another variation that uses cream cheese and you roll them into individual bundles if anyone's interested.


Summery Baked Tomatoes
While I've never tried this, I just saw it today and it looks delicious.

Taco Salad (a suggestion, but if you need a recipe, ask) or Something like Cafe Rio Salad


Cold Tortellini Salad-serves 8
16 oz cheese tortellini, cooked to al dente, drain and rinse

Optional additions:
1 (6 oz) jar marinated artichoke hearts
1 can pitted black olives
Your choice of type and amount of chopped: broccoli, cauliflower, cherry tomatoes, red or green onion, bell peppers, carrots, cucumbers, fresh mozzarella, feta, or parm. cheese

Dressing:
1/4 c. olive oil
3/4 C. balsamic vinegar
garlic salt to taste

Add veggies and cheese to cooked pasta. Combine dressing ingredients and mix into salad. Refrigerate until ready to serve. Toss again before you serve to see if you need to add a bit more dressing.


Cold veggie pizza

Easy Bean and Rice burritos with Veggie add ins

Vegetable Quesadillas - serves 2-3
1 Zucchini, cubed
1/2 Onion, sliced
1 green bell pepper, sliced
1 garlic clove pressed or diced
fresh lime juice from 1 lime
Taco seasoning packet (not necessarily the whole thing...I just make my own concoction, so I don't know how much you'd need of this...to taste) or your own mixture of chili powder, cumin, chipotle chili powder and salt
Cheese (mozz. is low fat but not high flavor. I don't mind using it. You can use a mexican blend, asedero cheese, cheddar or Colby or Monterrey jack. Whatever you love.)
Large flour tortillas (I use burrito sized, but soft taco sized would work for kids)
A drizzle of oil to saute veggies

Directions:
Saute the onion and bell pepper. Just before they are tender, add in the zucchini and garlic. Sprinkle seasonings and lime over the top, adding a little more oil if necessary. Season with salt to taste. Take off the burner.

Sprinkle cheese over half of each tortilla, top with veggies, and sprinkle a little more cheese on top. Fold over and cook on a cast iron pan (med. heat) until cheese melts and tortilla's toasty.

Shredded zucchini and egg:
Shred zucchini and saute. Pour scrambled eggs over top and cook. Season with salt and pepper. Sprinkle cheese on top and cover to help melt. Serve with veggie sides and rolls or bread.

Easy Beans and Rice

This is one of my all time favorite way to make beans into a main dish. I originally got this recipe from Foxyj, but I modified it slightly to make it more of a main dish rather than a side dish. The only real difference is that I halve everything except the beans. Even halving her recipe, this still makes enough for 4 adult sized servings.


Easy Beans and Rice (Serves 4 adults)

1/4 onion, chopped
1-2 cloves garlic, minced
1/2 Tbsp oil
1/2 cup long grain rice
1/4 tsp. cayenne pepper (approximate, or add some hot sauce if you have it)
1 cup chicken broth (If you need it vegetarian, just use vegetable broth)
1 can black beans, drained (I've also used Pinto, and I bet Goya pink beans would be good too)

Saute the onion and garlic over medium heat for a few minutes in the oil until soft. Add the rice and stir around for a minute or two so it gets nice and toasted (it will turn white). Add the broth, cayenne, and black beans to the pan. Bring to a boil, then turn down heat, cover, and simmer for about 20-30 minutes until the rice is cooked and fluffy. (I think mine usually takes about 30 min., but check it at 20 and see how it's going...)

To turn it into burritos:
4 Large Burrito sized flour tortillas
any accompaniment you like with Mexican food

Sometimes I add seasoned shredded pork or chicken. I've also cubed up and sauteed some zucchini and seasoned it with chili powder, garlic salt and cumin and added it for vegetarian burritos. It works nicely and gives it a little more body than just the beans and rice. Grilled or caramelized onions are good in it too. As a standard, I'll usually have guacamole, sour cream, and cheese inside the burrito with the bean and rice mixture. It's so delicious.