Felafel

I love felafel along with almost all other Greek/Mediterranean food. I finally made some felafel and froze the extras for another day. These were perfect for throwing into lunch, whether it be a salad or in a sandwich.

Felafel
Sugarcrafter

• 1 (15 ounce) can chick peas


• 3 cloves garlic, finely minced


• 1 tsp onion, finely minced


• 3 Tbsp fresh cilantro, roughly chopped


• 1 tsp lemon juice


• 1 tsp crushed red pepper


• 1 Tbsp flour


• 1 tsp baking powder


• 1/2 cup breadcrumbs, divided

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain the beans completely, and then place them in your food processor along with all ingredients except for the breadcrumbs. Pulse a few times just until well-blended, and then spoon into a medium-sized bowl. Add the breadcrumbs and combine.

Form the mixture into small balls and flatten them slightly. Bake for 12 minutes and then flip and bake for another 12 minutes.

Curried Lentils

I made these lentils awhile ago, after being inspired by a Sri Lankan friend cooking for me. They were so good and such a great protein addition to just about everything, I fell in love. I didn't realize I hadn't posted it yet, until I went looking to make them for the third time and couldn't find the recipe!

What a dingbat. Sorry I held these out on you. Make lentils.

Curried Lentils
The Fig Tree 

• 2 cups of red lentils (rinsed)


• 1 teaspoon of olive oil


• 4 cloves of garlic; minced (or 1 and 1/2 teaspoons of garlic powder)


• 1-28 ounce can of diced tomatoes


• 2 cups of vegetable stock


• 1 and 1/2 teaspoons of ground cumin


• 1 teaspoon of turmeric


• 3/4 teaspoon of ground cinnamon


• salt and pepper to taste


• 1/4 teaspoon of cayenne (optional)

Rinse the lentils well and soak them for 5 minutes in warm water. Drain.

Add olive oil to a large pot. Sauté garlic on medium heat for about a minute.

Add canned tomatoes to garlic. Add cumin, cinnamon, turmeric, salt and pepper. Stir to combine.

Add 2 cups of vegetable stock. Bring mixture to a boil and add the drained lentils

Reduce to a simmer. Partially cover the pot with a lid. Simmer for 15 minutes until lentils are tender. If you find that the lentils are becoming too dry, add an additional 1/2 cup of water or vegetable stock.

Baked Sweet Potato Fries

Sweet potato fries. Obsessed. I really can never get enough of these guys. At a restaurant, if these are on the menu, I will order them. No questions asked. Sweet or savory, you really can go no wrong with sweet potato fries. These home made guys were just as good too! I gobbled them right up all by myself.



Baked Sweet Potato Fries
Annie's Eats

2 medium sweet potatoes, peeled
2 tbsp. olive oil
1 tbsp. light brown sugar
1/2 tsp. kosher salt, plus extra for sprinkling
1/2 tsp. freshly ground black pepper

Preheat the oven to 450 degrees F.  Line a baking sheet with parchment paper or aluminum foil greased with cooking spray.

Halve the sweet potatoes lengthwise and cut each half into long spears.  (Soak in cold water for 20-30 minutes before continuing for crispy texture outside.  Drain well and pat dry.)  Place the potato spears on the sheet pan and toss with olive oil.  Spread them in a single layer.  Combine the brown sugar, salt, and pepper and sprinkle on the potatoes.  Bake for 15 minutes, then turn with a spatula or tongs.  Bake for another 5 to 10 minutes, until lightly browned.  Sprinkle lightly with kosher salt and serve hot.

Pumpkin Bean Dip

I can't believe Christmas is 3 days away. I'm going to play a little game upon my return to NY called lets see how long I can keep the Christmas tree up in our apartment. Shhhh....don't tell Spice.

In other news, I fly home to the Pacific Northwest tomorrow to spend Christmas with my family. It has been a year since I've been home and I am SO excited to see the parentals and enjoy some PNW time. Also, new running scenery. Gets me everytime =) I've got several long runs planned...lets just hope the rain stays away!

I made this as an appetizer of sorts at some point in the last few weeks. I feel in love with the dip! Very hummus-like, but with pumpkin! How genius is that?! I enjoyed this with carrots and some crackers but it would be good with any veggie or toasted baguette. Definitely recommend for Christmas-time noshing!

Pumpkin Bean Dip
Fannetastic Food 

• 1 C (overflowing) canned pumpkin


• 1 C black beans (rinsed)


• 1/2 C cannellini beans (rinsed)


• 2 Tbsp extra virgin olive oil


• 2 cloves garlic


• juice from 2 lemons


• 1/2 tsp cumin (this totally made the dip!)


• 1/4 tsp salt


• 1/4 tsp pepper

Toss all ingredients in a food processor. Serve with veggies and chips or crackers.

Curried Butternut Squash and Potato Latkes with Apple Salsau

I don't know that I had ever had a latke before this endeavor. I am now a convert. What a fun snack! Minus having to shread and peal the potatoes and butternut squash, these are pretty easy and definitely yummy. The salsa that goes with it is very versatile as well. I think it would go well with fish or even as a salsa for chips!



Curried Butternut Squash and Potato Latkes with Apple Salsa
Cooking Light, December 2010

1 1/2 cups finely chopped Gala apples
1 tablespoon fresh lime juice
1/4 cup thinly vertically sliced red onion
1 finely chopped seeded serrano chile
5 tablespoons chopped fresh cilantro, divided
5/8 teaspoon kosher salt, divided
3 cups shredded, peeled butternut squash (about 3/4 pound)
3 cups shredded peeled baking potato (3/4 pound)
1 cup grated onion
6 tablespoons all-purpose flour
1 teaspoon curry powder
1/2 teaspoon ground coriander
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cinnamon
1 large egg
1/4 cup olive oil, divided



Combine apple and lime in a bowl; toss. Add onion, chile, 1 tablespoon cilantro, and 1/8 teaspoon salt; toss. Cover and chill.

Combine squash, potato and onion in a colander; drain 30 minutes, pressing occasionally with the back of a spoon until barely moist. Combine potato mixture, remaining 4 tablespoons cilantro, remaining 1/2 teaspoon salt, flour and next 5 ingredients (through egg) in a large bowl; toss well.

Heat a large skillet over medium-high heat. Add 4 teaspoons oil to pan; swirl to coat. Spoon 1/4 cup potato mixture loosely into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure 4 times to form 5 latkes. Saute 3 1/2 minutes on each side or until golden brown and thoroughly cooked. Remove latkes from pan; keep warm. Repeat procedure twice with remaining oil and potato mixture to yield 14 latkes total. Serve with salsa.

Black Bean and Corn Salad

This was an easy and delicious salad. I just love when basic, but delicious foods and flavors come to together! I added the jalapeno at the final second and was so glad I did because it added a little kick to it! I served this as a side to fish, but I used the leftovers as a salad add-in for my lunches the rest of the week, which worked out just perfectly!

Black Bean and Corn Salad

1 can black beans, drained
2 cups corn kernels (fresh if possible)
1 red bell pepper, chopped
1/2 red onion, chopped
1 pint grape tomatoes, halved
1 jalapano, seeded and diced
1 tablespoons chopped, fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil

Combine the beans, corn, bell pepper, onion, tomatoes, jalapano and cilantro in a large bowl. In a small bowl, combine the lime juice and olive oil. Spread dressing over vegetables and toss to coat.

Risotto with Spring Vegetables

Risotto is such an interesting dish. I always find it somewhat fascinating that adding liquid slowly and constantly stirring can turn rice into a creamy dish. Not only that, but I find it delicious!

This risotto was was very fresh and summery with all the vegetables. If you can get past the fairly constant stirring, it really is easy to make. I really enjoyed the crunch from the asparagus in between creamy rice bites in this. Such an interesting contrast! I liked this just fine the day I made it, but loved it even more the second day!

Risotto with Spring Vegetables
Adapted from Cooking Light May 2010

1 cup frozen green peas
4 cups low-sodium chicken broth
2 tablespoons extra-virgin olive oil
1 cup chopped shallots
1 cup chopped carrot
1 cup uncooked Carnaroli or Arborio rice or other medium grain rice
½ cup white wine
1 cup grated fresh Parmigiano-Reggiano cheese
½ cup fresh parsley
¼ teaspoon salt
¼ teaspoon ground black pepper

Cook peas in boiling water 2 minutes. Drain and rinse with cold water; drain well.

Bring chicken stock to a simmer in a small saucepan (do not boil). Keep warm over low heat.

Heat oil in a large dutch oven over medium heat. Add shallots and carrot to pan; cook 4 minutes or until tender, stirring occasionally. Add rice; cook 1 minute, stirring constantly. Stir in wine; cook 30 seconds or until the liquid is nearly absorbed, stirring constantly. Add 1 cup stock; cook 4 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining stock, ½ cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 25 minutes total).

Stir in peas and asparagus with last addition of stock. Remove from heat; stir in cheese, parsley, salt and pepper.

Curried Vegetable Samosas with Cilantro-Mint Chutney

Spice and I have a slight love affair with Indian food. We order from a nearby restaurant frequently. Their delivery special is out of this world. We always get: chicken tikki masala (mmmm), vegetable samosas, basmati rice and a dessert. Call me crazy but its usually the best dinner of the week.

Much to my surprise then, yesterday I came home to Spice bent over the stove with our latest issue of Cooking Light open to Vegetable Samosas. In reading through the recipe, I couldn't believe how easy they were! Spice quickly saved me some time by telling me all she did was mix the filling together, roll it in a wonton wrapper and stick it in a skillet.

The samosas were different from how we are used to having them. They had a great curry flavor and the wanton wrapper was a delicate and welcomed swap from the fried dough that usually surrounds our samosas.

Give it a whirl:

Vegetable Samosas with Cinantro-Mint Chutney from Cooking Light April 2010

Chutney:

½ cup fresh cilantro leaves

½ cup fresh mint leaves

¼ cup red onion

2 tablespoons fresh lemon juice

1 tablespoon water

¼ teaspoon kosher salt

1/8 teaspoon sugar

1 serrano chile, coarsely chopped

1 (1/2-inch) piece peeled fresh ginger

 

Samosas:

1 ¼ cups mashed cooked peeled baking potatoes

¼ cup cooked yellow lentils

1 tablespoon minces fresh mint

1 teaspoon Madras curry powder

1 teaspoon butter, softened

¼ teaspoon kosher salt

¼ teaspoon ground cumin

½ cup frozen petite green peas, thawed

10 egg roll wrappers

1 large egg, lightly beaten

Cooking spray

To prepare chutney, combine first 9 ingredients in a blender. Process until smooth. Set aside.

To prepare samosas, combine potatoes, lentils, mint, curry powder, 1 teaspoon butter, ¼ teaspoon salt and cumin. Gently fold in peas.

Working with 1 egg roll wrapper at a time, cut down middle to form 2 long rectangles. Moisten edges of wrapper with egg. Spoon 1 tablespoon potato mixture near bottom edge of wrapper. Fold up from 1 corner to the opposite outer edge of the wrapper, making a triangle. Fold over to opposite side again as if folding up a flag. Repeat fold to opposite side to form a triangle. Repeat with remaining wrappers and filling.

Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Lightly coat samosas with cooking spray. Add samosas to pan, and cook 1 minute on each side. Drain on paper towles. Serve with chutney. Yields 4 servings.

Onion Rings

So you know when you bite into something really delicious and you just kind of sit there for a second with it in you mouth and think about how life doesn't get much better? And your tastebuds are in overdrive and you are just using every sensation you have in your mouth to drain every bit of goodness from said delicious thing?

Yah, these guys will make that happen. Trust me. Or don't trust me, go make them. Then you will see that I never lie.

In the wake of yet ANOTHER snowstorm here in New York (which I must say I'm still all atwitter about but I swear I can hear the rest of the city mumbling curse words under their breath), I decided some fried deliciousness was in order. Since I mde doughnuts on the last snow day, I thought I should keep with the theme.  And I remembered some over the top amazing looking onion rings over at The Brown Eyed Baker, and new I was destined for a delicious dinner.

These are so easy to make and I am just so impressed with myself for making them and prolonging my frequent visit to Outback Steakhouse for their bloomin' onion appetizer (yes, I usually eat the whole thing). The dipping sauce is perfectly tangy to complement the fried love, or at least that's what I'm calling these.



Onion Rings with Dipping Sauce from The Brown Eyed Baker

• 2 medium sweet onions


• 1/4 cup all-purpose flour


• 1/2 teaspoon salt


• 1/4 teaspoon ground black pepper


• 1/4 teaspoon cayenne pepper


• 1/2 cup buttermilk


• 1 egg


• 1/4 cup plus 1 tablespoon all-purpose flour


• 1 1/2 cups crushed potato chips


• 3 tablespoons vegetable oil

Preheat oven to 450 degrees F.

Combine ¼ cup flour, salt, black pepper and cayenne in a bowl.

In another bowl combine the buttermilk, egg and additional flour, whisking until a smooth batter is formed.

In a third bowl, place the crushed potato chips.

Prepare the onion rings by first dipping a ring into the seasoned flour, then into the batter (let the excess batter drip off), and then coat with the crushed potato chips. As you finish the rings, place them on a large plate. Repeat with all rings.

Cover a baking sheet with a piece of parchment paper. Drizzle the vegetable oil on the parchment-lined sheet and place in the oven for 8 minutes. Carefully remove the sheet from the oven and tilt to evenly coat with oil.

Working quickly, place your onion rings on the baking sheet and return to oven. Bake for 8 minutes, then flip onion rings and bake for an additional 6-8 minutes, or until golden brown.

Dipping Sauce

• 1/2 cup mayonnaise


• 2 teaspoons ketchup


• 2 tablespoons horseradish


• 1/4 tablespoons paprika


• 1/4 teaspoon salt


• 1/8 teaspoon garlic powder


• 1/8 teaspoon dried oregano


• Dash ground black pepper


• Dash cayenne pepper

Combine all ingredients and refrigerate.

Applesauce

I really hate peeling and cutting apples. Probably tops the list of one of my least favorite activities, along with babysitting, flying and cleaning Spice's hair out of the bathroom.

However, I absolutely LOVE apples in general, including apple desserts, which makes it difficult to say no to the tedious activity of peeling and cutting the little buggers.

Haven't made anything with apples for a long while, so I made some applesauce. And don't you worry your pretty little head because I've got some plans for this applesauce. Actually, I HAD plans for the applesauce, but they are over now, I just haven't posted the excitement yet.

This was GREAT applesauce. I really like my applesauce without any sugar, but with lots of fun flavors. I used Simply Recipes' version and omitted the sugar because apples are sweet on their own! Step away from the sugar....


Applesauce
Simply Recipes

3-4 lbs of peeled, cored and quartered apples (I used granny smith, they're da bomb)
4 strips of lemon peel
Juice of 1 lemon (3-4 tablespoons)
3 inches of cinnamon stick
1 cup water
1/2 teaspoon salt
1-2 teaspoons ground cinnamon
1/2 teaspoon cardamom

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer 20-30 minutes.

Remove from heat. Remove cinnamon stick and lemon peels. Mash with potato masher.

Olive Garden Bread Sticks

Truth: The Olive Garden is delicious.
Truth: I always eat way too much when I go there.
Truth: My meal usually consists of approximately 10 bread sticks and a small plate of salad.

I have reached nirvana. Spice found a clone for the Olive Garden's famous bread sticks last week and we made them. Probably not exactly like the real thing, but gosh darn it, they were close!

Next time I think I will add more garlic. The only problem I had with these was that they were really hard the next day! No problem-o though. I just stuck one in the microwave!

Olive Garden Bread Sticks
From Recipe Zaar

Dough:
1 1/4 ounce package active dry yeast
4 1/4 cups all-purpose flour
2 tablespoon unsalted butter, softened
2 tablespoons sugar
1 tablespoon fine salt

Topping:
3 tablespoons unsalted butter, melted
1/2 teaspoon kosher salt
1/8-1/4 teaspoon garlic powder
1 pinch dried oregano

Make the dough:
Place 1/4 cup warm water in the bowl of mixer. Sprinkle in yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water. Mix with the paddle attachment until a slightly sticky dough forms, about 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, about 3 minutes. Roll into a 2 foot long log. Cut into 16 1 1/2-inch pieces. Knead each piece slightly and shape into a 7-inch long breadstick. Arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth and let rise in a warm spot until almost doubled, about 45 minutes.

Preheat oven to 400 degrees F.

Make the topping:
Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt.

Bake until slightly golden, about 15 mintues.

Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with flavored salt.

Ricotta Vegetables

I made this this week for dinner. I got the idea from a pasta dish on Simply Recipes. I didn't use pasta because I didn't have any, but if you are up for a heavier dinner, I say go for it! I love how the ricotta coated all the vegetables. Simply delish.

Ricotta Vegetables

Adapted from Simply Recipes

1-2 lbs asparagus, cut

1 large zuccini, sliced

1 red pepper, sliced

1 carton cherry tomatoes

15 oz. ricotta cheese

2-4 tablespoons olive oil

Nutmeg

Salt and pepper to taste

Saute asparagus, zuccini and pepper until tender.

Meanwhile, Combine cheese and olive oil. Add the vegetables, including the tomatoes and mix until coated. Add the nutmeg and salt and pepper to taste.

Risotto Challenge

There are few things that truly scare me:
1) Bugs, mainly spiders
2) Clowns
3) Risotto

I mean, every time you see a recipe for risotto its all about the 37 cups of chicken stock needed and the endless hours of stirring involved, and honestly, who wants that?
However there is nothing better than a good cooking challenge, so I decided to face my fears and go for it! I found a tasty looking recipe On GoodLife Eats (http://good-life-eats.blogspot.com/2009/04/spring-green-risotto.html) and it turned out so great I didn't modify it at all!

• 1 1/2 Tbs good olive oil
• 1 1/2 Tbs unsalted butter
• 3 1/3 c chopped leeks, white and light green parts
• 1 1/2 c Aborio rice
• 2/3 c white wine
• 5 c simmering chicken stock
• 1 1/4 lb. asparagus
• 1 2/3 c frozen peas
• 1 tsp freshly grated lemon zest
• 3/4 tsp kosher salt
• 1/8 tsp garlic powder
• 1 tsp black pepper
• 2 Tbs freshly squeezed lemon juice
• 1/3 c marscarpone cheese
• 1/2 c freshly grated Parmesan, plus extra for serving

Heat the olive oil and butter in a medium saucepan over medium heat. Add the leeks and saute for 5 to 7 minutes, until tender. Add the rice and stir for a minute to coat with the vegetables, oil, and butter.

Add the white wine and simmer over low heat, stirring constantly, until most of the wine has been absorbed. Add the chicken stock, 2 ladles at a time, stirring almost constantly and waiting for the stock to be absorbed before adding more. This process should take 30 to 40 minutes, but I swear it is worth it!

Meanwhile, cut the asparagus diagonally in 1 1/2-inch lengths and discard ends. Blanch in boiling salted water for 3 to 4 minutes, until al dente. Drain and cool immediately.

When the risotto has been cooking for 15 minutes, add the asparagus and add it to the risotto with the peas, lemon zest, salt, and pepper. Continue cooking and adding stock, until the rice is tender but still firm.

When the risotto is done, turn off the heat and stir in the mascarpone, lemon juice, and the Parmesan cheese. Set aside, off the heat, for a few minutes and serve hot with more Parmesan cheese.

It was soo yummy! But unfortunately my photographer skills are bad so the pictures don't do it justice!