Monday, October 3, 2016

Baked Falafel

I recently found this recipe for baked falafel. I never realized making falafel didn't have to be complicated. In actuality, this recipe is super easy and overall very healthy. It turned out even better than I had hoped. We will definitely be making this recipe again in the future. Next time I will serve it with some turmeric rice, in addition to the hummus and tomato/feta salad I served it with tonight.

1 onion (I used a little more than a half an onion, but I'm not a huge onion fan)
3 cups of cooked chickpeas (I used 2 cans)
1 cup fresh parsley
1 cup fresh cilantro
2 large or 3 smaller garlic cloves
1 tablespoon cumin
2 tablespoons of flour (I used ground up oats)
1 tablespoon olive oil
salt to taste

Preheat your oven to 480 degrees.

In a food processor, blend the onion until it's chopped.

Add the chicpeas, parsley, cilantro, garlic, and cumin. Blend until the ingredients are well mixed but before they are pureed. 

Add the flour, olive oil and salt and process until well mixed. 

Form patties with your hands to the size of your liking and place onto foil or parchment paper that has been oiled with Pam or olive oil. Once all patties are on the baking sheet, spray or brush them with Pam or olive oil to ensure they will crisp in the oven.

Bake for 20 to 25 minutes or until golden.


Mediterranean Couscous Salad

Michael and I are both huge couscous fans. I really like to try new combinations of flavors using couscous as the base. This Mediterranean salad may be one of my favorites yet. It's super easy to make and always turns out well. 

1 package Trader Joe's Israeli couscous
15 oz can chickpeas, drained and rinsed
cherry tomatoes, halved or quartered
kalamata olives, halved
baby arugula, chopped
fresh basil, choped
crumbled feta
olive oil
lemon juice
garlic powder
ground pepper

Cook the couscous according to the package and let cool in a large bowl. Once the couscous has cooled, add in the remaining ingredients and toss until well combined. Adjust seasonings to taste.


Pumpkin Marinara Zoodles

We have recently been playing with some new appliances in our kitchen. We were both eager to give our new spiralizer a try. We found this recipe and thought it would be a good transition into the world of spiralizing. It turned out pretty well. We both liked it, but were still hungry after we finished our bowls. In the future I would consider adding some meat, like ground turkey, to the sauce.


1 24 oz jar marinara sauce (or any other type of tomato sauce)
1 cup pumpkin puree
1/2 yellow onion, minced
1 tablespoon olive oil
1 tablespoon garlic, minced
2 teaspoons Italian seasoning
2 glugs of red wine

2 medium zucchinis, spiralized
cherry or grape tomatoes (I used a handful, but it's really up to your preference)
1 tablespoon olive oil
1 tablespoon minced garlic
salt and pepper, to taste

Heat a tablespoon of olive oil at medium/high heat in a medium-sized pot. Then, add the onion and garlic and saute until onions are translucent.

Add the tomato sauce, pumpkin puree, Italian seasoning and wine and bring the sauce to a boil. 

Reduce the heat to low and simmer for ten minutes.

Next heat a tablespoon of olive oil at medium/high heat in a large sauce pan. Add in garlic and tomatoes and saute for about three to five minutes. 

Add in the spiralized zucchini and saute for an additional 5 minutes or so until desired consistency is reached. Season with salt and pepper to taste.

Top with cheese and pumpkin seeds if you happen to have them on hand.


Saturday, July 23, 2016

Spicy Ethiopian Lentil Stew

Ethiopian food has always held a special place in my heart (or stomach). I've always thought going out for Ethiopian food was such a treat, but I never thought of ever cooking it myself until I stumbled upon this recipe. I was surprised how easy it was to throw together and how delicious it was.

2 tablespoons olive oil
1 medium onion, diced
3 garlic cloves, minced
1 1/2 teaspoon freshly grated ginger (I used ground ginger)
1-2 tablespoons berbere spice blend (I found on Amazon)
1/2 - 1 teaspoon cayenne pepper (optional)
4 cups vegetable broth
1 1/2 cups red lentils
14 oz can diced tomatoes
3 medium red potatoes
3 cups fresh spinach leaves
salt and pepper to taste

Coat the bottom of a large pot with oil and place over medium heat. Add onion and saute until it is soft, about 5 minutes. Add garlic, ginger, the berbere spice and cayenne and saute for one additional minute.

Add the broth, lentils, tomatoes and potatoes. Stir a few times, raise the heat and bring to a simmer. Lower the heat and allow to cook until the lentils are very soft and the potatoes are tender, about 30 minutes. Stir in spinach and continue to cook just until wilted, about 2 minutes. 

Remove from heat and season with salt and pepper to taste.

Serve over rice. For some extra tasty rice - add some turmeric and and a little bit of oil to the rice when cooking it.