Falafel, Creamy white bean yogurt sauce, and Couscous tabouli

Things have been busy at our house hence why I haven't blogged in a while.  Don't worry you'll be getting some blogs today highlighting my favorite recipes I have tried! 

Now this recipe I got from Food Network Star Melissa D'Arabian.  My husband had been wanting to try Falafel so when I was watching "Ten Dollar Dinners" and this meal was on. That settled things for me I had to try to make it.

Falafel

2 1/4 cups cooked chickpeas (I bought the dried chickpeas cooked them all up and froze the remainder of the chickpeas)
3 scallions, coarse chopped
1 large clove garlic, coarsely chopped
1 1/2 teaspoon ground cumin
1 1/2 teaspoon ground coriander
3/4 teaspoon cayenne pepper
Generous 1/4 cup coarsely chopped parsley
Generous 1/4 cup coarsely chopped cilantro
1 egg
1 lemon, juiced
Salt
1 1/2 teaspoon baking powder
1/3 cup flour, plus 1/4 cup flour for shaping patties
Vegetable oil, for frying

Directions:

1. In a food processor, combine the chickpeas, scallions, garlic, cumin, coriander, cayenne, parsley, cilantro, egg, and lemon juice.  Plus to combine and season with salt. The mixture will not be smooth, but it should not have large chunks.

2.  Add in the baking powder and 1/ cup of the flour and pulse to just combine. Remove to a bowl and chill in the refrigerator for 30 minutes.

3. Remove the chickpea mixture from the refrigerator.  Add enough oil to a large sauté pan so it reaches 1/2 inch up the sides and heat it over medium-high heat until an inserted thermometer reads 360 degrees F.

4.  Meanwhile, drop spoonfuls of the chickpea mixture onto a plate with 1/4 cup flour.  Roll into balls on the floured plate and press gently into patties. Fry in batches of hot oil for about 3 to 4 minutes each side and drain on paper towels.

Creamy White Bean Yogurt Sauce

3/4 cooked white beans (I used canned navy beans)
1 small garlic clove, coarsely chopped
1/4 cup greek yogurt
1/2 lemon juiced
2 tablespoons olive oil
Salt and freshly ground black pepper

Directions

1. Puree the white beans, garlic, yogurt, lemon juice, and olive oil in a food processor until very smooth. Taste and season with salt and pepper.  Serve with falafel or as a salad dressing

Couscous Tabouli

This dish is adapted based on what I had in my pantry already

1 cup Couscous
1 3/4 cup beef stock
Salt and ground black pepper
1 lemon, zested and juiced
3 tablespoons olive oil
1 cup finely chopped cilantro
3 scallions, chopped
1 cup frozen stir fry veggies, thawed and heated up

Directions

1. Bring a medium-sized sauce pan of beef stock to a boil over medium heat.  Add the couscous and cook until done. 

2.  Meanwhile, in a small bowl, whisk together the lemon juice and zest with the olive oil to make a vinaigrette.  Season with salt and pepper to taste.

3. In a large serving bowl, mix together the couscous, parsley, cilantro, veggie stir fry mix, and season to taste.  Allow it to sit for a least half hour so the flavors can marry.

Veggie and Rice Stuffed Acorn Squash

The great thing about this dish is you can use whatever you have in your kitchen!  That's my style for sure I don't like to have to buy a ton of different veggies to make different recipes.  So substituting is definitely a common occurrence in our household.


Ingredients

2 medium acorn squash, halved lengthwise and seeds removed
3 tbs unsalted butter, melted
1 tbs dark brown sugar
1 medium onion (I used a yellow one), chopped
4 carrots, finely chopped (the orginal recipe called for celery but we didn't have any)
1 tbs oregano
2 cups rice, cooked (I used Spanish rice, but the orginal recipe called for wild rice)
2/3 cups walnuts, (recipe called for pecans)
1/4 cup dried cranberries , finely chopped
1 tsp salt
1/2 tsp black pepper


1. Heat the oven to 450 degrees and make sure there is a rack in the middle of the oven

2. Place the squash cut side up on baking sheet. Drizzle with 1 Tbs. melted butter. Sprinkle with salt, pepper, and brown sugar. Put in oven for 25- 30 minutes or until barely fork tender

3. Meanwhile, place 1 Tbs melted butter in a large frying pan over medium heat.  When it foams add onion, and carrots.  Season with salt and pepper. Stir occasionally until just softened, about 8-10 minutes. Add oregano cook until just fragrant.

4. Remove from heat and stir in rice, cranberries, and walnuts. Add salt and pepper if necessary (I didn't feel like it needed it)

 

5 Divide the mixture among the squash halves (Apprx 1/2 cup each) and drizzle remaining tbs of butter over the squash.  Place back in the oven for 20 - 25 minutes

Cheesey Zucchini Rice and Green Beans Bundles

The other night I really wanted some good old comfort food.  In the midst of trying to eat healthier this is a problem as many are aware, it's hard to find "comfort foods" that have healthy items in it....or it is for me anyway....When I think comfort food I think mac and cheese or Mexican food....Not zucchini or green beans. So this is my yummy healthier alternative to comfort food.

This meal turned out delicious!  Perfect to fix my comfort food craving!  Hopefully yours too!


Cheesey Zucchini Rice

1 TBS olive oil
1 cup Brown Rice
1 1/2 cup Vegetable Broth
2 TBS Butter
1 Large Zucchini, shredded
1/2 cup Smoked Cheddar Cheese
1/2 Cup Gruyere Cheese
1/2 Cup Garlic Powder
Salt and Pepper, to taste
Milk, if needed

1. Heat oil in a medium saucepan over medium heat.

2. Add Rice and stir to coat.  Toast the rice, stir often, just until it starts to turn golden.

3. Pour in the vegetable broth. Bring to a boil, then turn heat to low and cover.


4. Cook, covered for 15 - 20 or until most of the liquid is absorbed.  While rice is cooking, shred zucchini, and cheeses.

5. Remove from the heat and add butter, grated zucchini, cheese, and garlic powder. Stir until well incorporated. Cover and let sit for 5 minutes.

6. Stir again and add salt and pepper to taste.  Add a splash of milk if needed.

 

 

 

Green Bean Bundles

 

 

1 lb green beans, trimmed

10 - 12 slices bacon, cut in half

2 TBS. Butter

1 TBS Brown Sugar

Salt and pepper

 

1. Preheat oven to 400 degrees. Wash and dry green beans, Cut ends off green beans.

 

2. Bundle 8 - 10 green beans together.  Using Half a slice of bacon wrap in the green beans.

 

 

 

3. Lay the bacon bundle, Seam side down on the pan.

 

 

 

4. Heat a small saucepan over low heat. Add butter and brown sugar, whisk until combined.  Using a pastry brush, brush mixture over top of each bundle.

 



 

5. Cover with foil and bake for 35 minutes.  Then remove foil and bake for 10 - 15 minutes.

 

 





 

ENJOY:

 

 



 





Roasted Balsamic Tomato and Goat Cheese Ball Salad

So up until last night we were still nursing our delicious quiche.  Unfortunately its gone now, but not to worry I have a delicious meal up my sleeve for tomorrow night, or I think anyway only time will tell.

So I'm going to focus on our side dish! It was delicious. The tomatoes were caramelized, so they have a sweet flavor.  Then you add a goat cheese balls which has a tangy slightly sour taste.  Its a perfect combination!

Roasted Balsamic Tomatoes

1 Tomato, cut into thin wedges
2 TBS. Balsamic Vinaigrette
1 TBS. Olive oil
2 TSP. Sugar
2 TSP. Garlic Powder
Salt
Pepper

1.  Preheat oven to 450 degrees.

2. Arrange tomatoes on a sheet pan.  Drizzle with olive oil and balsamic vinaigrette.  Sprinkle Sugar, Garlic, Salt and Pepper over the tomatoes.  Put in oven for 10 - 15 minutes or until tomatoes begin to caramelize.

 

 



Goat Cheese Balls

 

5 oz. Goat Cheese, Softened

1 TSP. fresh basil, finely chopped

1 TSP. fresh mint, finely chopped

1/2 TSP. fresh rosemary, finely chopped

1/2 TSP. fresh thyme, freshly chopped

 

1. Chop all the herbs.

 

 

 

2. Mix all ingredients well.  Refrigerate for 15 minutes. 

 

 

 

3.  Using a melon baller, scoop goat cheese mixture out into a container and put in refrigerator until time to serve.

 

 

Time to see the beautiful final product:

 

 

 

 

Parsnip, Summer Squash and Roasted Garlic Soup

I've decided I needed to plan out lunch for this week!  I wanted to make a yummy soup with the squash and parsnips we had while trying to prevent from having to toss them!  I figured I would be more willing to eat something yummy whether it be a salad or soup for lunch if I made on Sunday or Monday.  So I made this soup and just a salad with lettuce, spinach, cucumbers, and corn.

This soup is very delicious, flavorful, and creamy.

Parsnip, Summer Squash, and Roasted Garlic Soup

3 Parsnips, Chopped
3 Summer Squash, Chopped
1 head garlic
1/4 cup olive oil
2 tbs. butter
1/2 onion, chopped
2 tbs. lemon juice
1 cup cream (optional)

1. Preheat oven to 350 degrees. Place peeled garlic on a large square of foil, drizzle 1 tbs olive oil over the cloves and wrap up. Bake for 20 - 30 minutes.

 

 

 

2. Meanwhile heat butter, and remaining 3 tbs. olive oil add chopped onion.  Cook until onion until its translucent (apprx. 6-8 minutes).  While the onions are cooking chop squash and parsnips.

3. Add vegetable broth, squash and parsnips to the onions.  Bring to a boil and let simmer for 45 minutes until veggies are tender.  Remove from heat and let cool.

 

 

 

4. Once soup has cooled slightly put into blender and blend until smooth.  Pour back into pot and heat up seasoning with salt and pepper to taste.  Enjoy!





YUMMY Summer Squash Quiche

So I'm very excited to pass this recipe on from our local farmer!  We have been dying to try this recipe and it was definitely every bit as good as we had imagined....Maybe better! I made a few changes to the original recipe.

The flavors in this quiche are out of this world!  There is a hint of sweetness from the milk we used, along with bacon flavor and the squash and zucchini are packed with the bacon flavor and the sweet vanilla flavor! Then I topped it all with some fresh mozzarella!!!  Talk about perfection!


Summer Squash Quiche

1 deep dish pie crust (I bought a 9 inch frozen crust)
2 cups Zucchini, sliced and quartered (apprx. 1 Zucchini)
2 cups Summer Squash, sliced and quartered (apprx. 2 squash)
1/4 cup shallots, chopped (apprx. 1 shallot)
1 cup Vanilla Almond milk (or your choice of milk)
4 slices bacon, cooked and crumbled (reserve bacon grease)
3 large eggs
3 ounces fresh mozzarella cheese
salt and pepper

1. Preheat oven to 400 degrees. Bake pie crust for 10 minutes.  Cool on wire rack. Reduce oven temperature to 350 degrees.

2. Cook bacon until crispy.  Once cooked let excess grease drain on paper towels until cool.  While bacon is cooking chop Zucchini, Squash, and Shallots. 

3. Once bacon is cooked and removed from pan go ahead and put zucchini, squash, and shallots, cook until tender.  Drain on a paper towel allowing to cool slightly.

4. In a bowl combine eggs, milk, bacon, salt and pepper. Whisk well.

5. Put Squash mixture into pie crust.  Add egg mixture on top of the squash mixture. Add fresh Mozzerella Cheese to the top. Put in the oven at 350 for 45 minutes or until quiche has set.

 

 

What do you put in your Quiche?

Heavenly Candy Cookies

Ok so these cookies are AMAZING!!!!!!!!!!!!  I would make these cookies anytime!  They are soft and flavored nicely.  You taste all the different flavors from the 3 types of chocolate chips to M&Ms and Reese's pieces.  Its a huge burst of flavor in a little cookie!  What more could you want??

Heavenly Candy Cookies

2 sticks of butter, softened
1/4 cup white sugar
3/4 cup brown sugar
3 1/2 ounces of instant vanilla pudding mix
2 eggs
1 tsp. vanilla extract
2 1/4 cup flour
1 tsp. baking soda
1 cup milk chocolate chips
1 cup white chocolate chips
1/2 cup semi sweet chocolate chips
1/2 cup Reese's Pieces
1/2 cup M&Ms

1. Preheat your oven to 375.

2. In a large mixing bowl, blend the butter and sugars well.

 

 

3. Add pudding mix, eggs and vanilla extract. Mix well

 

 

 



4. Add flour and baking soda to the dough and mix well!

 

 

5. Fold the chocolate chips into the dough.

 

 

 

6. Now fold in the M&Ms along with the Reese's Pieces

 

7. Using a 25 mm scooper. Drop cookies onto an ungreased baking sheet.

 

 

 

8. Bake cookies for 7-9 minutes or until golden brown.

 

 

YUMMMMMM