Cashew Falafel

This recipe was in the Tennessean a couple weeks ago.  Doug and I first had falafel on a trip to visit our friend Emily while she was studying in Heidelberg, Germany.

Sauce:
1 cup plain Greek yogurt
3 tablespoons tahini
2 tablespoons lemon juice (first zest 1/2 of lemon for falafel recipe)
4 scallions, thinly sliced
4 plum tomatoes, finely chopped
salt and pepper, to taste

Falafel:
2 medium red onion
4 cloves garlic
1/2 cup fresh cilantro
1/2 cup fresh parsley
15-oz can chickpeas, drained
1/2 cup cashews
1-2 tablespoons hot sauce (optional)
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika
zest of 1/2 lemon

Whisk together yogurt, tahini, and lemon juice; add scallions and tomatoes.  Season with salt and pepper.  Place sauce in fridge until ready to eat.

For falafel:
Use food processor to pulse together onion, garlic, cilantro and parsley.  Then add chickpeas, cashews, and remaining ingredients.  Pulse about 7-8 times.

Divide mixture into 12-16 balls, flatten slightly.  Heat 2 tablespoons canola oil in large skillet over medium heat.  Add patties, working in batches, and brown for about 2 minutes on each side.  Place on baking sheet in 200-degree oven to keep warm.  OR, skip the skillet and just bake the falafel at 425 for 10-12 minutes.

Serve with sauce over bed of greens or in a pita with tomato and onions.  Goes well with tabouleh.

White bean cilantro-lime hummus

Recipe from: http://www.howsweeteats.com/2011/03/cilantro-lime-white-bean-hummus/

1 15-ounce can of cannellini beans, drained and rinsed

1 clove of garlic, minced (more or less, depending on your tastes)

1/4 cup cilantro

1 teaspoon lime zest

1 tablespoon lime juice

1/3 cup olive oil (+ more to reach desired consistency)

salt and pepper to taste

Combine beans, cilantro, lime zest, juice and garlic in the food processor and blend until mixed. With the processor on, stream in olive oil until desired consistency is reached.  Season with salt and pepper to taste. Serve with pita chips and raw veggies.

Tangy bean salad

This was a good lunch a couple of days this week:

3 tablespoons apple cider vinegar or rice vinegar
1 tablespoon low-sodium tamari (or cheat and use soy sauce...shhh)
1 teaspoon mustard
1 tablespoon sesame tahini
3 tablespoons water
2 1/2 cups cooked and drained no-salt-added garbanzo or cannellini beans
1/2 cup thinly sliced green onions
1/2 cup grated carrots
1/2 bunch parsley, chopped

Whisk together vinegar, tamari, mustard, tahini and water in a medium bowl. Add beans, green onions, carrots and parsley, toss to combine and set aside at room temperature to let marinate for at least 15 minutes before serving.  Serve in pitas or over spinach.

BBQ veggie pizza

Despite being meatless and cheeseless, we were quite impressed with this pizza!
We had some open tomato sauce, so we used that rather than paste.

4 oz tomato paste
1 cup barbecue sauce
2 teaspoons dried oregano (or 2 tablespoons fresh)
1 large wheat pizza crust
1/2 small red onion, sliced
1/2 red bell pepper, seeded and sliced
2 handfuls fresh spinach
1 small jar pineapple chunks, drained
1/3 cup finely ground cashews

Preheat oven to 425.  Mix the tomato paste, barbecue sauce, and oregano.  Spread the sauce on the crusts, then layer with vegetables, pineapple, and sprinkle with cashews.  Bake for 15 minutes.

Red beans over quinoa (or rice)

Red beans over quinoa 
We forgot to buy quinoa, so we substituted brown rice.

• 2 servings quinoa or brown rice, cooked 
• 6 oz onion
• 1 bay leaf
• 2 garlic cloves
• 10 oz green bell pepper
• 1 oz cider vinegar
• 15 oz kidney beans, mashed a few times with a potato masher

Cook quinoa or brown rice.  Meanwhile, sauté the onion and bay leaf on medium heat in sprayed saucepan for 5 minutes, until onions are translucent.  Add the garlic and green pepper and cook for 5 minutes.  Add the thyme, vinegar, beans ., and 1 cup water and cook on low heat for 5 minutes, or until broth thickens.   

Serve over fluffed quinoa or brown rice.

Spinach-tomato-mushroom risotto with goat cheese

I had some leftover arborio rice and some random freezer and pantry items, so I played around with a few recipes (like this one) and made this for supper last night.

2 tablespoons butter
1 cup arborio rice
2 1/2 cups chicken stock
1 small onion, diced
10 oz package frozen spinach, thawed
mushrooms- canned, or fresh, sautéed
1 can diced tomatoes, well drained
2 oz goat cheese- soft or crumbled
finely chopped chicken/ham/bacon, optional

I started with Rebecca Lang's risotto technique...

Place 2 tablespoons butter in 9x13 baking dish and place in oven while oven is preheating to 400.  When butter is melted, add broth, diced onion, and rice.  Cover tightly with aluminum foil and place in oven for 35 minutes.  Meanwhile, thaw and drain spinach, drain tomatoes, prepare mushrooms, etc.

After 35 minutes, remove foil (but keep), fluff rice/onion mixture with a fork, and stir in spinach, tomatoes, mushrooms, and goat cheese.  Cover with aluminum foil and return to oven for 5 minutes so all ingredients are warmed.

Celery soup

This celery soup was a perfect recipe to use leftover celery... and a good variation from asparagus soup.

• 1 teaspoon butter or oil
• 1 large onion
• 6-7 stalks of celery, cleaned and chopped
• About 3 medium potatoes, diced
• 4 cups water/stock
• 1 tsp celery seeds
• 1 tbsp curry powder
• Fresh herbs (I used parsley)
• Salt and pepper to taste

Sauté onion in butter/oil.  Add celery and potatoes and sauté for 5 minutes.  Add other ingredients and simmer covered until vegetables are soft, about 15 minutes.  Purée with a blender, food processor, or immersion blender.  Serve topped with cheese.

Eggplant penne pasta

original recipe here

2 small eggplants
dash salt
16 oz. whole wheat penne pasta
1-2 tsp olive oil
Pepper
Bunch of parsley, basil leaves and rosemary leaves
2-3 garlic cloves
1 cup crushed tomatoes
1/2 – 3/4 cup mozzarella cheese

Cube eggplant, place in colander with salt and allow to sit while you prepare the pasta. Boil pasta according to package directions. Saute garlic, herbs, and eggplant in olive oil. Add tomato and cooked pasta. Top with mozzarella cheese.

Mexican Layered Pie

original recipe here: http://allrecipes.com/Recipe/mexican-bean-pie/Detail.aspx

Ingredients:
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can pinto beans, drained
1 (16 ounce) can refried beans
½ cup salsa, plus extra for serving
1 (2 ounce) can sliced black olives
1/2 (15.25 ounce) can whole kernel corn, drained
1/2 cup chopped green bell pepper
1 jalapeno pepper, seeded and minced
1 tablespoon ground cumin
1 tablespoon chili powder
ground black pepper to taste
5 (10 inch) whole wheat tortillas
1 1/2 cups shredded Cheddar cheese
1/2 cup sour cream (optional, for serving)
cilantro (optional, for serving)

Prepare to freeze:

• Lightly grease a 10 inch round cake pan or springform pan.
• In a large saucepan over medium-high heat, mix black beans, pinto beans, refried beans, salsa, olives, corn, bell pepper, and jalapeno pepper. Season with cumin, chili power, and black pepper. Cook and stir until thickened, about 10 minutes.
• Lay one tortilla flat on the bottom of the prepared baking pan. Spread 1/4 of the bean mixture on the tortilla. Sprinkle 1/4 cup Cheddar cheese lightly over the bean mixture. Repeat layering, ending with a tortilla. Top with remaining Cheddar cheese.

Prepare to serve:
Thaw in refrigerator. Bake 20 minutes at 350. Allow to cool slightly before serving. Serve with salsa and sour cream for garnish.

Chickpea Sliders

This week I volunteered at a "Flexitarian" class at Whole Foods. We made these Chickpea Sliders and they were delicious!

2 teaspoons canola oil, divided

3 green onions, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 cup finely diced sweet red or green pepper

1/2 tomato, chopped

1 19-oz can chickpeas, rinsed and drained

1/3 cup dry breadcrumbs

2 tablespoons cilantro or parsley, chopped

8 mini buns

In nonstick skillet, heat 1 teaspoon oil over medium heat and cook onions, garlic, oregano and chili powder, stirring for 2 minutes. Add red pepper and tomato. Cook for bout 3 minutes or until pepper is tender and liquid is evaporated.

In food processor, mix pepper mixture with chickpeas; transfer to bowl. Stir in breadcrumbs, parsley/cilantro, salt and pepper (to taste) until well combined. Pressing firmly, shape into 9 portions and pat into 2" rounds. In nonstick skillet, heat oil over medium heat and cook burgers for 4 minutes on each side or until heated through. Serve on buns with chutney or condiments.

Zesty Broccoli Soup

This recipe turned out well. We omitted the milk and just stirred a dollop of sour cream into our individual bowls.

	6 cup(s) reduced-sodium chicken broth
	1 1/4 pound(s) broccoli, crowns, cut into florets (6 cups)
	3 large uncooked potato(es), all-purpose variety (about 1 pound), peeled and cubed
	1 medium onion(s), chopped
	1 stalk(s) (medium) celery, chopped
	1/2 tsp table salt
	1 cup(s) fat-free skim milk
	1/8 tsp hot pepper sauce, 2 drop

• Bring the broth to a boil over medium-high heat in a large saucepan. Add the broccoli, potatoes, onion, celery, and salt; return to a boil. Reduce the heat and simmer, partially covered, until the vegetables are soft enough to mash, about 25 minutes.
  
  
• Remove the pan from the heat and let the mixture cool slightly. Transfer the mixture in batches to a food processor or blender and puree. Return the soup to the pan. Stir in the milk, and hot pepper sauce, then return to a simmer. Yields generous 1 1⁄2 cups per serving.

Linguini with Asparagus and Pine Nuts

We made this Real Simple recipe and it turned out really well. We substituted slivered almonds for the pine nuts because we already had almonds at home. I thought it made a lot more than 4 servings, so I've cut the recipe in half below:

6 oz linguini

1/8 cup olive oil

1/8 cup pine nuts

2 garlic cloves, sliced

1 lb asparagus, trimmed and cut into 1" pieces

1/2 teaspoon salt

1/8 teaspoon pepper

1/2 cup shaved Parmesan

Cook pasta according to package directions. Drain and return to pot.

Meanwhile, heat oil in medium skillet over medium heat. Add pine nuts and garlic and cook, stirring frequently, until golden, 1-2 minutes. Add asparagus and cook, tossing occasionally, until just tender, 2-3 minutes. Add asparagus to pasta along with salt and pepper. Toss to combine. Sprinkle with Parmesan just before serving.

Butternut Cream Soup

This recipe from Pamela was delicious!

BUTTERNUT CREAM SOUP

3 green onions, white portion sliced

1 garlic clove, minced

2 T. butter

1 butternut squash, peeled & cut up

4 cups chicken broth

1/4 t. ground ginger

ground pepper

1-1/2 t. dried parsley

1/2 to 1 cup creme fraiche or whipping cream

croutons (optional)

Saute onions & garlic in butter in a large pan. Add squash, broth & ginger, some pepper & dried parsley; simmer until squash is done (about 15-20 min). Puree with an immersion blender. Right before serving, reheat until simmering; turn off fire and add cream. Serve with croutons if desired. Serves 8.

Apple Cheddar Quesadillas

These were great. Perfect for a snack, appetizer, light supper... yum.

1 1/2 cup shredded sharp cheddar cheese

6 large whole wheat tortillas

1 or 2 Granny Smith apples, cored and thinly sliced

Sprinkle cheese over 1/2 of each tortilla. Arrange apple slices on top of cheese then sprinkle more cheese. Fold tortilla in half. Cook in nonstick skillet over medium heat for 2 minutes each side. Repeat with other tortillas. Serve warm.

Dressed up (store bought) ravioli

This Real Simple recipe was fast and delicious. It starts with a package of cheese ravioli- easy!

Cheese ravioli with toasted walnuts

serves 4

14-16 oz package cheese ravioli (frozen or refrigerated)

1/3 cup olive oil

1 clove garlic, sliced

1 cup walnuts, roughly chopped

2 teaspoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup fresh flat-leaf parsley, chopped

1/4 cup grated Parmesan

Cook the ravioli according to package directions. Drain, reserving 3 tablespoons cooking water. Heat the oil in a medium skillet over medium heat. Add the garlic and walnuts. Cook, stirring until the nuts are lighly toasted and fragrant, about 5 minutes. Stir in teh lemon juice, salt, pepper, parsley, and reserved cooking water. Add the ravioli and toss to coat. Divide among individual plates and sprinkle with Parmesan.

Marinated Chickpeas

This recipe is part of a tapas plate, but would also be great as an appetizer with slices of bread, crackers, etc.

15-oz can chickpeas, rinsed

1/2 cup raisins

1/4 cup chopped roasted red peppers

2 scallions, sliced

1/4 cup chopped fresh flat-leaf parsley

3 tablespoons olive oil

2/3 teaspoon salt

1/4 teaspoon pepper

In a medium bowl, combine all ingredients. Serve at room temperature.

Eggplant-zucchini-tomato bake

This casserole from Food and Wine is delicious!

olive oil

3 medium zucchini, sliced lengthwise in 1/4" slices

2 narrow eggplants, sliced lengthwise in 1/4" slices

salt and pepper

1 large shallot, diced

1 pound plum tomatoes, diced (since it is past tomato season, I used a can of good quality diced tomatoes)

3 oz feta, crumbled

1/4 cup fresh basil, chopped (I cheated with a tablespoon of Italian seasoning)

1/3 cup panko bread crumbs

Preheat oven to 425. Oil 2 rimmed baking sheets. Place zucchini and eggplant on baking sheets, brush with oil, and sprinkle with salt and pepper. Bake for 15 minutes.

Meanwhile, sauté shallot in 1 tablespoon oil, then add tomatoes and cook for 1 minute. Season with salt and pepper.

In a large (10x15) baking dish, layer eggplant, tomato mixture, feta, zucchini, tomato, feta... and repeat.

Top with panko crumbs mixed with 1 tablespoon oil.

Bake in top of oven for 20 minutes.

Tex-Mex Twice Baked Potatoes

This has been a fall/winter favorite of ours. Recipe from Whole Foods. It also works well as an appetizer if you use small potatoes.

serves 2

2 Russet potatoes, scrubbed, pricked with fork all over

2 tablespoons sour cream

1 cup canned refried pinto beans

salt to taste

1/2 teaspoon ground cumin

1/4 cup grated cheddar cheese

fresh salsa

2 green onions, diced

Place potatoes in oven at 400 for 1 hour (or microwave for 5 minutes, turn, and microwave another 5 minutes). Cut in half and set aside until cool enough to handle. Mix sour cream, cumin, salt, and beans. Scoop out potato, leaving enough so the potato doesn't fall apart. Blend potato with the bean mixture- use a potato masher or fork. Replace mixture into potatoes. Top with grated cheese. Broil for 2 minutes or until cheese is melted.

Spinach Tortilla Wrap

This was fast, easy, and delicious!

Spinach Tortilla Wraps

serves 4

4 spinach tortilla wraps

1 can black beans, rinsed and drained

1 can corn, drained

1 avocado, cut into 1/2 inch pieces

1/4 mild tomato salsa, plus extra for serving

1/4 cup chopped cilantro

1 teaspoon kosher salt

1 cup Monterey Jack cheese

Mix beans, corn, avocado, salsa, cilantro, and salt. Lay tortillas flat and line middles with bean mixture. Top with cheese. Fold sides of wrap in, then roll from bottom to top. Serve with extra salsa.

Bell pepper, red onion, and goat cheese pizza with fresh thyme

Bon Appétit recipe:

Bell pepper, red onion, and goat cheese pizza with fresh thyme

1/4 cup olive oil
1 large red onion, thinly sliced
6 garlic cloves, thinly sliced
1/2 large red bell pepper, thinly sliced
1/2 large green or yellow bell pepper, thinly sliced
1/4 teaspoon dried crushed red pepper
1 pizza crust, cooked ahead of time
5 oz goat cheese, crumbled
1 tablespoon fresh thyme leaves

Heat oil in a heavy large skillet over medium-low heat. Add onion and garlic, sauté 20 minutes or until very soft. Add peppers, sauté 5 min, then add crushed red pepper. Sprinkle with salt and pepper.
Heat oven to 450. Brush crust with some oil from the skillet, then top with onion-pepper mixture. Sprinkle with cheese and thyme. Bake until crust is crisp and topping is heated through, about 12 minutes.