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Tuesday, April 13, 2010 Sesame Seed Coated Falafel w/ Tahini Yogurt Dip

I tried this recipe for the first time a few weeks ago and it hit the spot! I've been asked to make it again, and SOON. So it's on the menu for this week.

1 1/3 c. dried chickpeas (I just use canned)
2 garlic cloves, crushed
1 red chile, seeded and finely sliced
1 tsp. ground corriander
1 tsp. ground cumin
1 tbsp. chopped fresh mint
1 tsbp. chopped fresh parsley
2 scallions, finely chopped
1 large egg, beaten
sesame seeds, for coating
sunflower oil, for frying
salt & pepper

Tahini Yogurt Dip:
2 tbsp. tahini
scant 1 c. plain live yogurt
1 tsp. cayenne
1 tbsp. fresh mint
1 scallion, finely sliced

Place the chickpeas in a bowl, cover with water and leave to soak overnight. Drain and rinse the chickpeas, then place in a pan and cover with cold water. Bring to a boil and boil rapidly for 10 minutes, then reduce heat and simmer for 1 1/2 -2 hours until tender OR crack open a can of chickpeas, rinse them and pat them dry.

Make the tahini yogurt dip. Mix together tahini, yogurt, cayenne, pepper and mint in a small bowl. Sprinle the scallion and chopped mint on top and chill.

Combine the chickpeas with the garlic, chile, ground spices and herbs, scallions and seasoning, then mix in the egg. Place in a good processor and blend until the crumb mixture forms a coarse paste. If the paste seems too soft, chill for 30 minutes.

Form the chilled chickpea paste into 12 patties with your hands, then roll each one through the sesame seeds to coat thoroughly.

Heat enough oil to cover the base of a large frying pan. Fry the falafel, in batches if necessary, for 6 minutes, turning once.

Serve with the yogurt dip. I also served it with pita wedges, which tasted so good dipped in the yogurt dip too!

* from Whole Foods Kitchen cookbook

Posted by Jen :: 6:09 PM :: 1 comments

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Roasted Vegetable & Pesto Panino

I made these for dinner tonight alongside the broccoli cheddar soup. So satisfying!

1 medium sized loaf (I used pumpernickle)

1 zucchini, sliced lengthwise

2 peppers (I used one red, one yellow)

3 tablespoons of basil pesto

1-2 c. spinach

enough thinly sliced cheese to make a layer in your loaf (I used gouda)


Preheat oven to broil.

Slice vegetables into thin slices and arrange on baking tray. Brush both sides with olive oil. Lightly salt and pepper. Broil for 4-5 minutes per side, watching that they don't burn. Turn off oven.

Meanwhile, cut the top off of your loaf of bread. Empty it out as you would for a spinach dip, leaving about a 1/2 an inch edge.

Arrange the zucchini on the bottom of the loaf, spread half the pesto over the zucchini, then a layer of spinach, followed by the peppers and then the layer of cheese on top. Brush the remaining pesto on the lid of your loaf. Replace the lid, wrap in foil and return to (turned off) oven for 5-7 minutes to softened the cheese.

Unwrap and slice into wedges.

Posted by Jen :: 5:59 PM :: 0 comments

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Creamy Broccoli Soup with Cheddar Cheese

A delicious soup. I made it differently than the recipe suggested so see my notes at the end of the recipe.

4 tbsp. olive oil

2 c. broccoli

1 c. heavy cream

1/2 c. diced celery

1/2 c. diced onion

1 tablespoon chopped garlic

1 quart vegetable stock

2 c. grated cheddar cheese

1/2 tsp. tabasco

1 tsp. fresh lime juice

1/4 c. all purpose flour

S & P

In medium sauce pan add olive oil, celery, onion and garlic. Cook 5-8 minutes. Add flour and cook for 2 minutes, stirring occasionally. Add stock and bring to a boil. Lower heat and whisk flour to break up clumps. Cook for 1/2 hour to thicken. Add broccoli, cream, lime and tabasco. Cook for 15 minutes. Do not let boil. Add cheese and S&P to taste.

NOTE: I made it a bit different, thanks to a suggestion from my mom. I sauteed the celery, onion and garlic in the olive oil. Then I added the stock, broccoli and ONE DICED POTATO. I let this simmer until the potatoes and broccoli were cooked. I then put everything in my food processor and blended it. I returned it to the pot and added the cream, lime, tabasco and S&P. Heated just until warmed. So good! Loved it with the tiny bits of potato. Good idea, Ma!

* from Renee D at

Posted by Jen :: 5:50 PM :: 0 comments

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Peach Oatmeal

I made this for breakfast for the girls this morning. It was a hit!

1/4 c. old fashioned oats
1/4 c. sliced peaches in juice (canned)
1/8 tsp. cinnamon
1/8 tsp. butterscotch or vanilla extract
1/2 tsp. sugar or honey to sweeten

Cook oats as directed. During last 3 minutes of cooking, toss in the peaches sliced into bite size pieces. Remove from heat and add cinnamon, extract and sweetener. Pour a little milk over top and enjoy!

Perfect for a cold, rainy morning before sending your wee one off on the school bus!

* adapted from Luv 2 Bake,

Posted by Jen :: 5:44 PM :: 0 comments

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Pineapple Cheesecake

A really easy refreshing dessert. Make me think of summer potlucks. yum!

1/2 box. graham crumbs
1/2 c. melted butter
1/2 c. sugar

Pineapple topping
500 ml. whipping cream
1 c. icing sugar
8 oz. cream cheese, softened
1 -20 oz. can pineapple

Combine crust ingredients and press into the bottom of a 13x9 pan.

Whip cream. Mix in icing sugar, cream cheese and pineapple. Spread over the graham cracker crust. Sprinkle the top with a few tablespoons of graham crumbs to make it look pretty.

Let it set in fridge for a few hours. Serve cold.

Posted by Jen :: 5:35 PM :: 0 comments

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