World Cuisine
Baked Falafel with Spicy Tahini Sauce
My husband and I are big fans of Falafel. We love traveling to Israel and we LOVE mediterranean food. When I found this recipe for baked falafels, I knew I had to try it!!! I looked at a few recipes and combined the best of the bunch and came up with this one. I absolutely loved the fact that I did not have to fry these and they came out crispy and spicy. The texture was great and the consistency was really good. I hope you enjoy these as much as we did. This will become a regular addition to our list of favorites.
Baked Falafel
1 (15oz) can of garbanzo beans, drained and rinsed
1/3 cup chopped red onion
3 -4 cloves garlic
1/3 cup fresh parsley (you can use ¼ cup dry parsley herbs)
1 Tablespoon olive oil
1 Tablespoon lemon juice
1 ½ teaspoon cumin
1 ½ teaspoon coriander
1 teaspoon zatar or sumac
1 teaspoon sea salt
¼ teaspoon cayenne
½ teaspoon baking soda
3 Tablespoon oat flour or oat bran
Preheat oven to 375 degrees. Place foil on a cookie sheet and spray with cooking spray.
Combine garbanzo beans, onion, garlic, oil, parsley, lemon juice, cumin, coriander. Salt and cayenne into a food processor or a Vitamix. Pulse until combined, do not pulse too long or it will be like hummus-you want it chunky. Mixture will be dry and chunky. Scoop out into a bowl, add the baking soda and oat flour and stir until combined. Form small patties with dough and place on cookie sheet. Bake 10-12 minutes and then flip each patty and then bake another 10-12 minutes. Serve with Pita bread, hummus, shredded cabbage or other greens, sliced cucumbers, carrots, avocado and any other veggies you would like. Spread some delicious spicy …
Roasted Cauliflower and Broccoli-Shwarma Style with Spicy Tahini Sauce
We are practicing physical distancing during this COVID-19 crisis so I am spending my evenings trying new healthy recipes with the ingredients I have on hand. We are trying to utilize this time to develop healthy habits, get fresh air and exercise every day and eat super nutritious food (a mostly plant based diet). This recipe was shared with me from one of my hiking buddies. I tweaked it a bit and adjusted some of the seasonings. The night I made this I also tried a new recipe for Baked Falafels and made a batch of Tabooleh. In the picture at the end of this post you will see the plate full of food I served my husband while he was working his evening clinic shift from home. Hope you enjoy this as much as my husband and I did.
Roasted Cauliflower and Broccoli-Shwarma Style
1 head of Cauliflower, cut into florets
1 head of Broccoli, cut into florets
¼ cup olive oil
1 Tablespoon honey
2 teaspoons smoked paprika
1 teaspoon cumin
1 teaspoon sumac or zaatar or harissa
2 cloves garlic pressed
Juice of 1 lemon
¼ teaspoon crushed red pepper
½ teaspoon sea salt
½ teaspoon seasoned pepper
- Roasted Cauliflower and Broccoli-Shwarma Style
- 1 head of Cauliflower, cut into florets
- 1 head of Broccoli, cut into florets
- ¼ cup olive oil
- 1 Tablespoon honey
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- 1 teaspoon sumac or zaatar or harissa
- 2 cloves garlic pressed
- Juice of 1 lemon
- ¼ teaspoon crushed red pepper
- ½ teaspoon sea salt
- ½ teaspoon seasoned pepper
- Heat oven to 425 degrees.
- Cut up cauliflower and broccoli.
- Mix all other
Cranberry Orange Torte
Today at my ladies Bible Study luncheon I served this cake. It is a traditional torte that I make during the holidays. Every time I make it people ask for the recipe, so here it is. Originally I learned this recipe from a dear friend who was my original hiking buddy years ago.I have made a few modifications, reducing the sugar and adding a few more dates and cranberries. You can substitute applesauce for the oil or do half coconut oil and half applesauce. Have fun making this delicious cake. It just might become one of your family traditions for the holidays.
Cranberry Orange Torte
Ingredients
2 ¼ cups flour
1 cup sugar (you can use ¾ if desired)
¼ teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped walnuts
1-1 ½ cups chopped dates
2 cups whole fresh cranberries
2 large oranges (grate rind off both oranges and squeeze juice and save for glaze)
2 large well beaten eggs
1 cup buttermilk
¾ cups canola oil (you can use applesauce or coconut oil equivalent amounts or half and half with canola oil)
For glaze mix….
½ cup fresh squeezed orange juice
⅛-¼ cup sugar
Combine flour, sugar, salt, baking powder and baking soda in a large bowl. Mix in nuts, dates, cranberries and grated orange peel. In a separate smaller bowl combine well beaten eggs, buttermilk, and oil. Stir well and add to dry ingredients. Mix until thick dough forms. Pour into well greased Bundt pan and bake in a 350 degree oven for 1 hour. Test with toothpick to make sure it comes out clean and cake is baked all the way through. Let cool until lukewarm. Turn out onto a serving platter and pour glaze over cake. Enjoy. This cake freezes very well …
Read MoreStuffed Peppers with a Mexican Flare
In the summer months when it is hot and you are craving some Mexican food for dinner but a burrito sounds too heavy and filling, this recipe is a nice healthy alternative. This Stuffed Pepper recipe with a Mexican Flare is a wonderful and satisfying recipe to try.
Stuffed Peppers with a Mexican Flare
1 ½ lbs ground turkey
1 teaspoon avocado oil
3-4 cloves garlic smashed
1 (15 oz) can tomato sauce
1 ½ teaspoons sea salt
1 ½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground pepper
2-3 teaspoons cumin
3 cups cooked Farro (I used quick cooking faro from Trader Joes) or brown rice
1 (15 oz) can corn drained and rinsed
1 (15 oz) can black beans drained and rinsed
4 cups chicken broth divided
6 large red, yellow or orange peppers
Cook farro or brown rice in 3 cups of chicken broth. Set aside.
Saute garlic in a large skillet with avocado oil. Place ground turkey into the same saucepan, add the spices, and cook until meat is completely cooked. Add tomato sauce and ½ cup chicken broth and cook on medium low, about 5-8 minutes until bubbly and flavors have blended. Save the remaining ½ cup chicken broth to put into bottom of baking pan when pepper are stuffed and ready to be baked. While meat mixture cooks, cut peppers in half lengthwise like pepper boats and clean out membranes and seeds. When meat mixture is cooked, add the farro or brown rice and stir until mixed evenly. Fill the cut in half pepper boats and place into a 9×13 pan. We actually were able to make two 9×13 pans and they tasted just as yummy the second day. I only cooked one pan the first night, saved the filling and cut, …
Chicken Chickpea Moroccan Crockpot Stew
1 (15-ounce) can garbanzo beans drained and rinsed
1 bell pepper, stemmed, seeded, and sliced
Mediterranean Quinoa Salad
Memorial Day is a day of celebration our military heroes. I am so grateful for the men and women who have sacrificed to maintain our freedom and liberty throughout the ages. Memorial Day is usually the kick-off day for summer barbeques. I love to experiment with different side salads to accompany whatever comes off the BBQ. Here is a fun twist for a yummy side salad, combining quinoa and Mediterranean style flavors.
INGREDIENTS
2 cups of quinoa cooked as directed on package (makes about 4 cups of quinoa)
1 English cucumber chopped
20 baby tomatoes cut in half
1 red or orange bell pepper chopped
1 cup fresh basil leaves chopped
1 (15 oz ) can garbanzo beans drained and rinsed
1 4 oz container crumbled feta cheese
1-2 teaspoons salt
1 teaspoon seasoned pepper
3 lemons juiced (about 2/3 cup)
1/3 cup olive oil
Cook the quinoa according to package direction. (I used 2 cups quinoa in 4 cups of water. I brought it to a boil, turned to simmer and covered for 15 minutes.) Let quinoa cool and add chopped cucumber, peppers, tomatoes, garbanzo beans and basil. Season with salt and pepper and mix in feta cheese. Squeeze lemon juice and add olive oil. Mix dressing into quinoa salad and adjust seasonings. I love the fresh basil and probably used more than 1 cup. You can add kalamata olives if you want more of a Greek flair.
Enjoy with BBQ burgers, chicken, ribs or your favorite meat.
…
Instant Pot Greek Chicken
I bought an Instant Pot a few months ago and have just been too busy to try it. FINALLY with the nudging and encouragement of Bethany, I experimented with my first creation in the Instant Pot. We loved the result and I will be experimenting with many more ideas for my Instant Pot in the future. This recipe was easy and quick. I did learn you must factor in about 10-15 minutes for the Instant Pot to warm up before your allowed timer starts to count off the cooking time and you must add about 15 minutes for the Pot to cool down and release the steam. Fortunately I had that extra time as I was waiting for my hubby to get home from work.
So here is my first Instant Pot recipe….
Ingredients
2 pounds of chicken-boneless, skinless breasts or thighs
½ red onion
3 cloves garlic smashed
1 green pepper chopped into small pieces
1 Tablespoon olive oil
½ cup fresh squeezed lemon juice (2-3 lemons)
1 (6 oz) jar marinated artichoke hearts
1 teaspoon salt
1 teaspoon fresh ground pepper
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons basil
1 teaspoon dill weed
1 cup chicken broth
Saute the vegetables in 1 Tablespoon olive oil. You can use the sauté mode in the Instant Pot or saute on the stovetop.
Place vegetables into your Instant Pot, if you sauteed them in a pan over the stove. Place chicken on top of vegetables.
Sprinkle seasoning on chicken.
Pour jar of marinated artichoke hearts on top of seasoned chicken.
Pour lemon juice and broth on top of all.
Place top on Instant Pot and secure for cooking.
Press Poultry button and set for 15 minutes. The Instant Pot takes about 10 minutes to heat up, 15 minutes to cook …
Vegetarian Mexican Lasagna
This vegetarian Mexican casserole is a show stopper. Combining all the delicious flavors of an enchilada casserole with the unique flavors of roasted vegetables makes one of the best Mexican dishes. Using mozzarella cheese adds a flare and thus the name…Vegetarian Mexican Lasagna. I first tasted this at a friend’s home and she was eager to share her recipe. I made a few healthy adaptations and viola…..
Ingredients
4-5 cups butternut squash
3 tablespoons olive oil
1 teaspoon salt
1/2 onion, chopped
1 green bell pepper, chopped into cubes
1 red bell pepper , chopped into cubes
3 teaspoons cumin
2 teaspoon chili powder
1 can corn, rinsed
1 can black beans, rinsed and drained
1 cup salsa (we used Pace)
12 corn tortillas, 6 inch diameter
1 ½ cups greek plain yogurt
1 bottle Trader Joes enchilada sauce
1 ½ cups Mozzarella cheese
Preheat the oven to 375 F.
Prepare the vegetable filling:
- Peel the squash and slice it into 3/4 inch cubes. Toss the squash cubes in a large bowl with 2 tablespoons olive oil and generously sprinkle with salt.
- Put butternut squash on a roasting sheet pan and roast for about 30 minutes, until soft. Flip the squash cubes over midway through baking. Let it cool slightly.
- Heat 1 tablespoon of olive oil in a large skillet on medium-high heat. Add chopped onion, chopped green bell pepper, and chopped red bell pepper, 1 teaspoon cumin, and 1 teaspoon chili powder, and saute the vegetables and spices on high heat until charred just a bit. Mid-way through, add corn, then rinsed and drained black beans. Add roasted butternut squash Add more salt if needed. Add more chili powder or cumin, than indicated in the recipe, if needed.
Assemble the casserole:
- Use a casserole dish either 9×13 or 11
Greek Style Chicken and Vegetable Kebabs
As summer comes to a close and families are back into the school routine…the weather shifts to Indian Summer…just in time for Labor Day. The best thing to do on Labor Day weekend is….have a BBQ! So that’s what we did. In honor of the end of summer and to initiate our new kitchen, we had three of our most favorite couples over for an evening of love, laughter and delicious food.
GREEK CHICKEN VEGETABLE KEBABS
2 lbs boneless skinless chicken breasts
¼ cup olive oil for marinade plus 2 TBS for veggies
4 TBS fresh lemon juice
1 TBS red wine vinegar
3 cloves garlic pressed
2 tsp dried oregano
1 tsp dried basil
½ tsp dried thyme
½ tsp coriander
1 tsp salt
1 tsp ground black pepper
3 medium sized zucchini
2 peppers (green, red or orange)
1 large red onion
Tzadziki
1 medium cucumber
1 tsp salt
1 cup Greek plain yogurt
1 clove garlic pressed
2 TBS lemon juice
12 TBS chopped parsley
4 TBS chopped fresh dill or more if desired
For the Kebabs
In a bowl, whisk together the olive oil, red wine vinegar, lemon juice and spices.
Cut chicken into 1-1 ½ inch cubes.
In a gallon ziplock bag, place the chicken cubes and pour the marinade over it and seal and shake until all the chicken is coated. Leave in refrigerator between 45 minutes and 2 hours but NO LONGER or the chicken will start to change texture because of the acidic nature of the marinade.
Cut the zucchini into ¾ inch slices,, cut the peppers into 1 ¼ inch cubes and cut the onions into 1 ¼ inch wedges. Place in another ziplock bag and add olive oil. Season lightly with salt.
When ready to skewer the meat (if using …
Fresh Harvest Vegetable Marinara Sauce
This is the FIRST OFFICIAL recipe I have cooked in my new kitchen!!!!
We still have a few little repairs that need to be finished before it is completely done, but I can start creating new recipes and get back into my love of cooking now that I don’t have to cook in my laundry room anymore. It has been a LONG 8 months.
One of my distractions while waiting on the kitchen to be finished has been tending my vegetable garden…..Having a vegetable garden is fun and rewarding. The challenge is to use up the produce as it fills up the kitchen. So I decided to be creative and see how many of the vegetables from our garden I could use up in one recipe. I combined our garden veggies with a few things added from our local farmer’s market and cooked up a batch of vegetarian pasta sauce.
Ingredients
2 Tbs olive oil
2 onions
5 cloves garlic
6 carrots
5 stalks celery
2 bay leaves
1/4 cup fresh basil
1 cup fresh parsley
3 cups spinach
10 cups chopped fresh tomatoes
2 tsp sea salt
1 Tbs sugar
2 (28 oz) cans organic crushed tomatoes
I washed all the vegetables and starting with the onions, I cut them each into chunks and used my Cuisinart to finely chop each vegetable one type at a time. I put a large pot on medium heat and added 2-3 tablespoons olive oil. Add the onions, garlic, celery, carrots and saute until vegetables are soft, 5-10 minutes. Stir regularly so vegetables do not stick. Chop the basil, parsley and spinach and add to the large pot and stir another 5 minutes. Add 2 cans of organic crushed tomatoes and fresh tomatoes that have been chopped into chunks in the cuisinart. …
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