Spinach Falafel

Do you like Spinach, Chickpeas and bright flavors?
If yes, then this recipe is for you.
These may appear heavy, but they're light as a cloud.

 

INGREDIENTS

• 8oz bag of spinach or green leaf of your choice
• optional - throw in some fresh curly parsley
• 1 - 15.5 ounce can chickpeas, rinsed and drained
• 2-3 cloves garlic, chopped
• 1 & 1/2 Tbsp tahini
• 1/2 lemon, juiced
• 1/4 tsp cumin
• salt and black pepper
• 4-5 Tbsp chickpea flour
• olive oil

DIRECTIONS

• Add all the ingredients (except the flour & olive oil) to a food processor
• Process until blended, its ok to leave it chunky
• Taste the mixture and adjust salt, pepper & lemon as needed
• Transfer to a bowl and gradually add flour
• Use a big spoon to place dollops of the mixture onto parchment or wax paper, smooth the dollops out to level
• Place the sheet in the freezer just long enough until they have body
• Heat several glugs of EVOO over medium-high heat
• Cook 3-4 at a time, flipping after 4 minutes.
• Serve with Tzatziki sauce & Lemon wedges

Pumpkin Granola

I'm not ready to say goodbye to Thanksgiving, which inspired this search for a pumpkin granola that I can have with yogurt, milk or just to nosh on.

Ingredients

• 3 cups rolled oats
• 1 1/4 cups raw pecans
• 1/3 cup raw pumpkin seeds
• 3 Tbsp sugar
• 1/2 tsp salt
• 1 tsp pumpkin pie spice
• 1/2 tsp cinnamon
• 1/4 cup coconut oil
• 1/3 cup maple syrup (yes, the real stuff)
• 1/3 cup pumpkin

Directions

1. Preheat oven to 340F.
2. Mix the dry ingredients together.
3. Warm the coconut oil, maple syrup and pumpkin.
4. Pour the warm liquid over the dry ingredients.  Stir.
5. Cover two baking sheets with parchment paper.
6. Spread onto baking sheets and bake for 25-26 minutes. Rotate the pans @ 13 minutes.

Pollo Posole

Posole - Stew with a spicy broth, the main ingredients are grains of sweet corn, chile and pork or chicken.

I adore soups & stews.  I also love bold flavors.   I give you Pollo Posole.

Ingredients:

• 6 - Anaheim peppers
• 1 - White onion
• 3 - Cloves of garlic, unpeeled
• 2 tsp - Cumin seeds
• 1 tsp - Oregano
• 1 can - White Hominy, rinsed
• 1 full chicken breast - on the bone
• 8 cups - water
• 1 - Baked potato, diced
• 1 - Lime

Place chicken in dutch oven.  Cover with the water and heat on medium high until a boil is reached.  Reduce heat & simmer for ~20 minutes.  Remove chicken from the water, but leave the liquid in the pot.

Meanwhile... heat grill to high.  Place the peppers on the grill.  Place a small skillet on the grill and add the garlic & Cumin seeds.  The garlic will mellow with the heat & the toasted Cumin seeds will release their flavor when cooked.

Occasionally stir the pan and flip the peppers.  A well roasted pepper will appear black.  This is good and essential to the Posole and also makes it easy to eliminate the pepper skin.

Dice the onion.  Rinse the hominy.  Grind the toasted Cumin.  Dice the baked potato.  Squeeze the roasted garlic from its covering.

Allow the peppers to steam a bit.  This will make it easy to remove the skins.  

 Remove the skins.  Remove the stem and most of the seeds.  Dice the peppers.

Add everything but the lime & chicken to the pot.  Return the pot to a simmer and cook on low for an hour.  Yes... an hour.  This is worth the wait.

Add in the shredded chicken and juice of the lime.  Simmer for another couple minutes to allow the flavors to meld.

Serve with tortilla chips.  Top with hot sauce, cheese, extra lime or a twist of salt.

Sesame infused baked tofu & veg bowl

Sesame infused & Baked Tofu

Being featured in a newspaper has spurred many spontaneous food conversations.  In one of these, someone told she had made it clear to her daughters that when they're taking care of her later in life, to promise now that they would "never serve her tofu".  The implication was that to eat this soy based wunderkind was a fate worse than death.  How unfortunate that so many people are missing out on a good thing.

Not only is tofu good for you (and a good eco choice if you care about the other 7 billion people on the planet) but it has versatility when in the hands of a venturesome cook.

Today's example shows the way, but the script is malleable to whatever ingredients you have on hand.

Step 0. Preheat oven to 375 degrees.

Step 1.  Drain the tofu and assemble Honey, oil of your choice, flavoring of your choice and sesame seeds

Step 2. Microwave the liquids for 45 seconds.  Cut the tofu into 1" squares and gently stir in the heated sauce.  Place onto a parchment lined baking pan.

Step 3. Bake for 20 minutes.  Gently turn the tofu squares and return to the oven to bake another 20 minutes.

Step 4. Done... now doesn't that look tasty?

 

Step 5. Separately, steam whatever veg you want to use.  I have carrot and pea pods.  After steamed and drained, add the tofu.

 

Step last. Serve with rice noodles and spicy Schezuan sauce.

Braised Baby Bok Choy - life is filled with simple delights

If you never stray into family owned, ethnic grocery stores, you are missing out big time.  Not only do these small gems carry unique items, the owners are usually very helpful and friendly.  Most importantly, the products are fresh and sold at a decent price.  "Break loose from the chains"...once in a while.

Today's installment, Braised Baby Bok Choy.  The braised part is cooking on high briefly without liquid, infuses flavor over steaming.

Serve this as a side or combo with rice/noodles.
p.s. next time I make this I plan on adding a dash of fish sauce.

Ingredients:

• 1 glug of EVOO
• 1 clove of garlic, minced and pressed
• Baby Bok Choy (halved or quartered depending on size)
• 3 TB soy sauce
• 1 TB corn starch
• 1 cup of chicken or veggie stock

 

Sliver off as little as you can from the bottom until it looks nice.

Halve or quarter the bok choy.  Rinse and soak for a couple minutes.

 

On medium-high, add the EVOO.

When hot, add the garlic and stir until fragrant. (30 seconds)

 

Add the drained bok choy.  Cook at medium-high for 2 minutes, stirring every so often.

Stir together the soy sauce, broth and corn starch

 

Lower heat to medium and add the mixture.

 Turn off heat and enjoy

Caribbean Seafood Stew

What is the spice in your life?  For me, this is an easy question to answer.  Family & food.  Put them together and the outcome rarely disappoints.

Here's a St. Valentine's Day menu plan.

Ingredients:

• 1TB olive oil
• juice of 1/2 lime (and wedges for garnish)
• salt
• pepper
• 1lb fillet of your choice, cut into 2 inch strips
• 1/2 onion, finely diced
• 1 yellow or orange pepper, diced
• 4-6 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• 1  14 1/2 ounce can fire roasted diced tomatoes
• 3/4 cup lite coconut milk
• 8-10 ounces peeled, uncooked medium shrimp
• 1/2 cup cilantro rough chop and some for garnish
• hot cooked rice
• hot pepper sauce

Mix the olive oil, lime juice, salt, and pepper. Add fish cubes; toss to coat. Set aside.

 Prep the shrimp

 "Mise en place" - Put everything in its place.  This will come together quickly, so be prepared.

 On medium high, sweat the onions, jalepeno and bell pepper in a glug of EVOO.  Add some grinds of salt & pepper.  Cook with attention, 4 minutes.

 Add the undrained tomatoes and coconut milk.  Simmer for 8 minutes.

Add the shrimp, fish and cilantro. Be gentle, fold the pot.

 Back the burner down to medium and cook till done, about another 4-5 minutes.

 Plate the rice first, ladle the stew atop and serve.

Goto your pan of brownies and use a cookie cutter.  Top with ice cream and mint for bonus points.