Falafel

It's falafel time! Are you familiar with falafel? They are made from ground chickpeas along with spices and then formed into balls and deep-fried in oil. What's not to love? Hehe. They are a popular street food in the Middle East (and all over now) and are commonly eaten in a pita topped with pickled vegetables or salad and tahini sauce. I first tried falafel a few years ago when we lived in Pittsburgh and I loved it! Since then I've been wanting to try making them at home, but never got around to it until my super awesome sister Heidi came to visit last month. We made them together and they were SOOO good! There is a lot of wait time and you have to plan in advance if you want to make them, but the actual time spent working is quite minimal. Looking at this picture makes my mouth water! I better make them again soon!

My cute sister Heidi! Falafel-frying extraordinaire!

Falafel

You'll need to start soaking your chickpeas the day before you want to make this and then the mixture has to sit in the refrigerator for 1-2 hours after you combine everything, so plan ahead! You also need a food processor or powerful blender to make these. Makes about 30 falafels.

1 lb. (about 2 cups) dry chickpeas/garbanzo beans
1 small onion, quartered
1/4 cup. fresh parsley
3-5 cloves garlic
1.5 T. flour
1 3/4 tsp. salt
2 tsp. cumin
1 tsp. ground coriander
1/4 tsp. black pepper
1/4 tsp. cayenne pepper
pinch of ground cardamom
Vegetable oil for frying (grapeseed, canola, or peanut)

The night before you plan to serve these, pour the chickpeas into a large bowl and cover them by about 3 inches of water. Let them soak overnight. They will double in size. They will still be quite hard, but don't despair, they'll chop up just fine.

1-2 hours before you cook the falafel, drain and rinse the garbanzo beans well. Pour them into the food processor along with the onion, garlic, parsley, flour, salt, cumin, coriander, black pepper, cayenne pepper, and cardamom (everything but the oil).

Pulse all ingredients together until a rough, coarse meal forms. You may have to scrape down the sides several times. Process until the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together when you clump it with your fingers, but you don't want it so processed that it turns into hummus/mush.

Once the mixture has reached the desired consistency, pour it out into a bowl and use a fork to stir. Remove any large chickpea chunks the processor may have missed. Cover the bowl with plastic wrap and let sit in the refrigerator for 1-2 hours.

Remove from the refrigerator and fill a skillet or saucepan with oil to a depth of at least 1.5 inches. Heat the oil slowly over medium heat. Meanwhile, form the falafel mixture into round balls using wet hands or a cookie scoop, about 2 T. per ball. They should stick together quite well. If not, you may need to process them more until they become more paste-like.

Test your oil by dropping a tiny amount of the mix in the oil. If it sizzles and bubbles, you are ready to go! You can also fry a whole ball first to check your temperature. It should take about 2-3 minutes per side to get nice and deep golden brown. If it's faster than that, your oil is too hot and the middle will not be cooked all the way, but you also don't want them to take longer than that or they will get dried out.

Fry about 5 or more at a time, depending on how much space you have. Remove with a slotted spoon onto a paper towel-lined plate.

Serve the falafels fresh and hot. They are best alongside hummus or creamy tahini or stuffed into a pita.

Source: Tori Avey

Asian-style Meatballs

It's funny how things change when you have kids.  I used to think going to the eye doctor was the worst form of torture imaginable, but I just went a few weeks ago, and it was actually quite pleasant! I got to sit in a waiting room all by myself, I read a magazine, I chatted with other adults, etc. Sure, I had an eye exam too, but the overall experience was quite lovely.  While I was perusing some home-type of magazine I can't even remember, I came across a delicious looking recipe for asian meatballs.  Maybe I was just hungry because it was 5:00 and I hadn't eaten dinner yet, but I found myself really wishing I could eat them right then!  Well two days later, I had no desire to make what I had originally planned for dinner, but I realized I had everything I needed to make these!  Hooray!  And wow, they were so delicious.  The flavors just explode in your mouth. The kids devoured them and much to my dismay, there were no leftovers. :( Winner!

Asian-style Meatballs
These are pretty soft and squishy when being assembled, but oh-so-moist and tender and delicious when cooked!

1 lb. ground turkey
1/2 tsp. sea salt
1/2 tsp. freshly ground pepper
1 garlic clove, finely minced
1 tsp. freshly grated ginger (or 1/2 tsp. dried ground)
1 T. soy sauce
2 tsp. pure maple syrup
4 T. vegetable oil, divided

Heat 2 T. oil in a large skillet over medium-high heat.  In a medium-sized bowl, combine remaining ingredients thoroughly.  Roll or scoop into golf ball-sized meatballs and fry in oil on all sides until done. I'm sure you could also bake these with great results.

Source: Gwyneth Paltrow recipe (few slight changes)

Chicken Enchilada Soup

It's kind of ridiculous how many recipes I have on here for taco soup, or enchilada soup, or some variation, but this is another new one and it's the best yet! My little sister Heidi (shout-out!), who happens to be an awesome cook, made this for me and my family last summer when we were visiting her in Iowa.  It was so delicious and I'm not sure why it took me so long to try it out myself.  There are so many wonderful flavors going on in this soup.  It's cooked in the crockpot all day, but then you add lots of fresh vibrant toppings that livens it up.  The whole family loved it!  I'll definitely be making this again.

Crockpot Chicken Enchilada Soup

2 tsp. olive oil
1/2 cup onion, chopped
3 cloves garlic, minced
3 c. low-sodium chicken broth
8 oz. can tomato sauce
1-2 tsp. canned chipotle chili in adobo sauce, chopped
15 oz. can black beans, rinsed and drained
14.5 oz can petite diced tomatoes
2 c. frozen corn
1 tsp. cumin
1/2 tsp. dried oregano
1 lb. chicken breasts
1/4 c. chopped green onions, for topping
cilantro, roughly chopped, for topping
sour cream, shredded cheese, & tortilla chips, for topping

Heat oil in a saucepan over medium heat.  Add onion and garlic and saute until soft, about 3-4 minutes.  Slowly add the chicken broth, tomato sauce, and chipotle chili and bring to a boil.  Remove from heat and pour into crockpot.

To the crockpot, add beans, tomatoes, corn, cumin, and oregano and stir.  Add the chicken breasts; cover and cook on low for 4-6 hours.

Remove chicken and shred with two forks. Place back into the soup, taste and add more salt if needed.  Serve in bowls and top with desired toppings.

Source: Skinnytaste

Spaghetti Squash - Two Ways

I have been such a blogger slacker lately, but I have lots of new recipes to add to my "file" here, so hopefully I can get them all up soon.  We've been loving spaghetti squash lately. My kids think it's the coolest thing ever.  A vegetable that turns into spaghetti?!?  Yes, please! We've eaten it two different ways and both have been delicious.  I think the kids favored the traditional spaghetti way, but Jeremy and I thought they were both great. I find if I involve my kids in preparing new things, they are much more likely to enjoy eating it.  I let my boys scrape out the flesh of the squash (the "spaghetti") for me and they thought that was awesome.

Preparing Spaghetti Squash
I've also heard you can roast it whole, but this is the method I've always used.

1 large spaghetti squash
olive oil
salt and pepper

Preheat oven to 400 degrees. Cut spaghetti squash in half, using a sharp knife and lots of muscles, and scrape out the seeds and stringy stuff (think pumpkin).  Brush the insides with olive oil and sprinkle with salt and pepper.  Place cut side down on a baking sheet and roast for 45 minutes to an hour, until you can poke through the squash easily with a fork and the inside is soft and tender and strings up easily when scraped with a fork.  Let cool until you can handle it and then scrape out the flesh into a bowl or pot or whatever you're doing with it!

Roasted Spaghetti Squash with Parmesan and Herbs

1 T. butter
1 1/2 T olive oil
2 shallots, diced small
2 cloves garlic, minced
1/2 tsp. dried thyme
3/4 tsp. chopped fresh rosemary
1 roasted spaghetti squash, flesh scraped out into stringy "spaghetti"
1/4 c. chopped fresh parsley
2 T. grated Parmesan
coarse salt and ground pepper

In a large skillet, melt butter and olive oil.  Add shallots and garlic and cook until softened, about 5-7 minutes.  Stir in thyme and rosemary and cook until fragrant, about 1 minute.  Add squash and toss to combine.  Cook until warmed through.  Stir in parsley and Parmesan and season with salt and pepper.  Serve with additional grated Parmesan.

Source: Martha Stewart

Spaghetti Squash Spaghetti
You can do this with any spaghetti/marinara/bolognese/whatever sauce, this is what we did:

1 roasted spaghetti squash
1 lb. ground turkey
1/2 large onion, chopped small
3 cloves garlic, minced
1 28-oz. can crushed tomatoes
1 14-oz. can petite-diced tomatoes
1 T. dried basil
2 tsp. dried oregano
2 tsp. sugar
1 T. dried parsley
1 tsp. salt, more to taste
1 tsp. ground pepper
Parmesan, for serving

In a large saucepan, brown turkey with onion and garlic, breaking turkey up into small pieces as it cooks.  When thoroughly cooked, add remaining ingredients (minus the spaghetti squash).  Bring to a boil and then reduce heat to a simmer and let cook for 20 minutes.  Taste and adjust seasonings as needed.  Add to the spaghetti squash and mix until evenly combined.  (If you have too much sauce, just reserve extra for something else; it will depend on the size of your squash). Top with freshly grated Parmesan cheese.

Red Curry Lentils

If you're looking to cut back on your meat consumption this year, lentils are a great place to start.  They are a legume, but they cook much faster than other legumes (such as dried beans) - usually in 10-40 minutes.  They also have the third highest protein of any legume or nut, along with a lot of iron, fiber, vitamins and minerals*.  Convinced? Good.

Now on to the recipe...These lentils are amazing!  They pack a lot of heat, which you can adjust if you like, but they also have a TON of flavor.  They are chock full of some of my favorite South Asian spices - garam masala, turmeric, garlic, ginger, and of course, curry.  You can serve them over rice, pile them on some warm naan, or eat them straight with a spoon - I've done all three.  You really can't go wrong.  And if you have leftovers - they are even better the next day as the flavors continue to develop.  The recipe is simple and the results are delicious!  Enjoy!

**These were quite spicy - too spicy for my kids, so you may want to start with 1 Tbsp. of curry paste and add from there.  My husband and I loved them, especially topped with gobs of cilantro, but they are spicy, so be warned...

Red Curry Lentils

1 1/2 c. lentils, rinsed and picked over
1/2 large onion, diced
2 T. butter
2 T. red curry paste**
1/2 T. garam masala
1 tsp. curry powder
1/2 tsp. turmeric
1 tsp. sugar
1 tsp. minced garlic
1 tsp. minced ginger
a few shakes cayenne pepper
1 28-oz. can crushed tomatoes
1/3 - 2/3 c. coconut milk
cilantro, for serving

Cook the lentils according to package directions (usually boil in water for about 20 minutes, until tender).  Set aside.

Melt the butter in a large saucepan over medium high heat.  Add the onions and saute for a few minutes until golden.  Add the spices - red curry paste, garam masala, curry powder, turmeric, sugar, garlic, ginger, and cayenne pepper - and saute for 1-2 minutes.  Add the crushed tomatoes.  Stir and simmer until smooth.

Add the lentils and the coconut milk.  Stir to combine and simmer for another 15-20 minutes.  You can add more coconut milk if the spice is too much.  Serve over rice and garnish with lots of fresh cilantro.

Source: Adapted from Pinch of Yum
*Info from Wikipedia

Chicken Pot Pie

I know the picture doesn't do this justice - trust me, it's delicious!

 Chicken Pot Pie - comfort food at its finest.  I never was a huge fan of chicken pot pie as a kid, but shortly after I had my 3rd baby, my dear friend Amber offered to bring me dinner and what did she bring?  Chicken Pot Pie - and it blew me away, it was so delicious.  And it wasn't just because I was in the post-baby fog!  The crust is buttery and flaky, and the filling is hearty and delicious - chicken and vegetables all swimming in a smooth flavorful sauce.  This is a great way to use chicken you have cooked previously and your own homemade stock!  You can play around with the vegetables too - Amber added about a cup of finely chopped broccoli, which I didn't have the day I made it, but I loved it in there.  I think mushrooms would make a delicious addition as well, or you can keep it exactly as written and you won't go wrong!  Let me know what you try!

Simple Roast Chicken

There is nothing quite like the smell of a chicken roasting in the oven.  I love to buy whole chickens, roast them in the oven, and then use the carcass to make chicken stock.  It's a great way to stretch a dollar!  Whole chickens are usually quite inexpensive, and I find with my little family I can get several meals out of one chicken, plus a couple quarts of stock.  I love doing this in the wintertime especially, when I don't mind heating up the house for long periods of time.  This recipe produces a juicy chicken with a beautiful crisp skin for me every time.  The lemon, onion, garlic, and rosemary give it a great flavor and help it stay moist.  My husband's grandma even puts an apple inside sometimes and that works great too!

White Bean Chicken Chili {an update}

This is really just an updated version of this recipe that's been on this blog for a long time.  But I haven't actually made it that way in several years, so I thought I better share the way I make it these days.  The basics are mostly the same, but instead of using a lot of cream and sour cream, I double the amount of broth, and then just add a little sour cream at the end.  It lightens it up a bit, and cuts back on the dairy, which is a good thing for some of my family members (and let's be honest - cutting out some cream is good for all of us!)  I promise the flavors are still amazing and this still is one of our favorite soups to eat on a chilly night.  I just made it again last weekend after a cool day of apple picking and it was a hit!

Grilled Salmon with Maple-Soy Glaze

Living in the Pacific Northwest has given us the chance to be near a lot of great seafood!  My husband and father-in-law were able to go salmon-fishing this summer and they both had great success.  It's been fun to be able to treat ourselves to salmon from our freezer whenever the craving hits!  I thought I would try a different recipe every time I made it, but this one was so good, we made it twice.  The combination of the soy and maple syrup gives it a great flavor and an addicting sweetness that you will love!  Kudos to my husband for catching and grilling such great fish!

Summer One-Pot Pasta

I have a love-hate relationship with cooking in the summer.  I love the salads, fresh fruits and vegetables, and lightness of food in general in the summer.  But I never want to come in from the fresh air and spend a lot of time preparing meals!  Especially when it's hot out.  This one-pot pasta was a total hit because it was SO easy and SO fast AND it tasted fantastic!  I can't wait to make it with tomatoes fresh from our garden (fingers crossed my kids don't eat them all off the plant before I can use any!).  We did use our own basil and it was tasty!  You literally throw everything in the pot with the pasta and water to cook, and it makes it's own flavorful sauce and is ready in minutes.  If we had a gas stove it would be even faster, because the longest part was just waiting for the water to boil.  Next time you find yourself needing something for dinner quickly, try this out!

Bok Choy Brown Rice Salad with Orange Sesame Dressing

Temperatures are warming up across the country which means it's time to switch from soups to salads!  We eat a lot of salads in the summer time and I'm always up for trying new ideas.  I saw this one over at Annie's Eats and knew it was going to be a winner.  Lots of crunch and delicious flavors and even better - my kids loved it too!  There are quite a few steps, but if you cook the rice and chicken ahead of time, it's pretty easy to put together.  Sometimes if I have extra rice from another meal, I'll pop it in the freezer to use for this salad later.  Chicken - same thing.

Lentil Soup

If you had told me 10 years ago that I would find a bowl of lentil soup to be one of the most appetizing things to me, I would have thought you were crazy!  But I guess I'm growing up, because I love lentil soup!  A friend of mine took me to a Lebanese restaurant last year and we had a lentil soup that was to die for.  I could not get it out of my head and have been on a search for a delicious lentil soup ever since.  This one is not exactly like that one, but it is fantastic.  We had this for dinner last night along with some nice crusty bread and it was heavenly!  I know most of you probably aren't making soups this time of year, but save it for when the weather cools down again and you won't be disappointed.  It's chock full of vegetables too, so you don't have to feel guilty about taking seconds!

Potato Leek Soup

We have really been enjoying soups this winter.  It seemed like my kids weren't quite at the age to enjoy soup or to be able to eat it very well last year, but this year, we've been eating soup probably once a week, if not more.  There are few things I love more on a cold day than a big pot of soup!

Quinoa "Cakes" (Patties)

 These are one of our new favorite things.  We call them "Quinoa Cakes" because they are a similar idea to crab or salmon cakes.  They are delicious!  They are easy to put together - especially if you have some leftover quinoa or cook the quinoa ahead of time (since it needs to be cooled).  We've enjoyed them topped with a little tartar sauce or lemony-creamy kind of sauce like the one on this recipe, but they're great on their own or however you like them.  I even made them twice as big one time and we used them as hamburger patties and they were delicious!  We topped them with our usual burger toppings and I thought they were outstanding.  I've tried this with red and white quinoa, and both work really well.  Red quinoa has a more mellow flavor, so if you find that you haven't taken to quinoa because of it's flavor, you might want to give the red quinoa a try.  Enjoy!

Indian Butter Chicken

I was thinking about this dish today and realized it never made it up here.  What shame!  This is DELICIOUS.  I enjoyed it even more than the Chicken Tikka Masala and it's easier.  I made this along with some homemade Naan which was out of this world good (recipe also coming soon).  You won't be disappointed.  Give it a try!

Mexican Quinoa

It's another quinoa post!  Since our family has been cutting back on meat lately, we've been looking for good plant-based sources of protein.  Quinoa is a great choice!  Mix it with beans and lots of Mexican flavors and you get a great healthy meal.  This dish is delicious served in bowls along with desired toppings (green onions, sour cream, cheese, avocado, etc.), and we also loved it as a taco filling.  Yum!  It comes together really easily too, which makes it even better!  I've made it twice in the last couple weeks and it has fast become a new regular.

Creamy Cauliflower Soup

Yum!  I wasn't sure if we would like this soup, but I decided it was worth a shot.  It was delicious!  We've been trying to incorporate more vegetarian recipes into our routine, so this one caught my eye.  It says it's creamy - and it is - but there isn't any cream in it.  It has some cheddar cheese, but other than that, it's loaded with veggies - vegetable broth, cauliflower, a potato, onions, garlic, etc.  My kids were a little afraid to try it, but they liked it once they did!  Especially with the crunchy croutons on top.  I'll definitely be making this again.  Enjoy!

Turkey/Chicken Tetrazzini

This is one I've been meaning to put up for a long time, but now is the perfect time!  This is a great way to use up leftover turkey - if you still have any.  It uses turkey, mushrooms, onions, white bread (all of which you may have leftovers of from making stuffing), turkey or chicken broth (homemade is great!), spaghetti noodles, and a few other things.  It's not exactly low-carb, which may be something you're looking for after feasting all weekend, but it certainly is delicious.  And you can make it any time you have leftover turkey or chicken, any time of the year.  Enjoy!

Thanksgiving Turkey, pt. 2 - Roast Turkey

Now to roasting the turkey!  There are lots of different methods out there.  Low and slow, basting every 1/2 hour, etc, etc, but this is the one I tried and loved and this is what I'm using this year.  I love that it starts at such a high heat to get the beautiful brown color, then the heat is lowered to finish roasting.

Baked Ziti with Spinach

My little sister Heidi told me about this recipe and I was so glad I tried it!  It is super easy to throw together, makes a lot, and is delicious enough to serve to guests.  We enjoyed it ourselves one night, leftovers another, and lunch the last day.  You could cut the recipe in half or freeze half for another time if you prefer.  You can also make it up to a day in advance and keep it in the refrigerator until baking.  I love that it has spinach in it.  Spinach is so nutritious but sometimes hard to get kids to eat.  They won't complain when they're eating this!