Hi All,
It's a cold rainy day in New England. The kind of day you want something hearty. Well, these don't exactly fit the bill, but they are quite delicious and maybe with a bowl of lentil soup could make a warm and filling dinner. In the summer the Falafels can be made with the cucumber salad for a refreshing dinner. I made them one night and R didn't seem to mind that the meal was vegetarian.
1/2 cup parsley (If you have some fresh mint you can throw some in too)
4 cloves garlic, peeled
1 tsp ground cumin
1 tsp coriander
2 cans (15oz each) chickpeas, rinsed and drained
3 tablespoons flour
Peel from one lemon, grated fine
1/2 teaspoon salt
healthy dose of freshly ground black pepper
Add the above ingredients into a food processor and process until well mixed. You may have to scrape down the outside bowl a few times.
4 tablespoons olive oil
Heat oil in a heavy frying pan. When hot, measure out with a 1/4 cups measure make 1/2 thick patties. Patting together as needed. All the patties should fit in a large pan, if not you may have to do a second round of browning. Flip when the first side is brown and brown the other side. Takes about 8 minutes per side.
1/3 cup tahini (Sold in metal cans, the tahini separates so it'll need to be stirred before using.)
2 tablespoons extra virgin olive oil
2 tablespoons water
Juice from one lemon
1/2 teaspoon salt
Black pepper
Mix the above ingredients together in a medium bowl for the cucumber salad.
1 pint cherry tomatoes, cut in half
1 seedless cucumber chunked
1/2 small red onion, very thinly sliced
1/2 cup parsley, chopped
Add the above veggies and toss. If you eat bread, you can serve these with some toasted pitas.
Maybe I'll make these for dinner tonight! Hope you enjoy these as much as we have.
Hugs,
Mameekosan : )
Monday, November 17, 2014
Wednesday, November 12, 2014
Single Crust Spicy Apple Pie
Hi all,
I'm still working through all the apples that I got from the CSA. I've made apple sauce, which AI, so graciously helped eat. I've made three apple pies and put apples in all sorts of recipes. I think I have only about a dozen left. Maybe I'll make one more apple pie?
I like this recipe because you only need a bottom crust. I've been using the frozen pie crust from Trader Joe's which I like a lot. It's made with butter and the results are almost identical to homemade and of course using a prepared crust is much easier.
Preheat oven to 400 degrees F.
1 prepared pie crust (If frozen, thaw on counter for 1.5 hours or thaw overnight in fridge.)
Line a 9 inch deep pie plate with pie crust. Make a decorative edge, by pinching it between your fingers or using the tines of a fork. Place in freezer for at least 10 minutes, while you prepare the fruit.
7 large or 9 medium cooking apples, about 3 pounds total (I think I got mostly eating apples from the CSA, so I used those. Granny Smiths are nice because of their firm flesh and tart taste.)
Peel, core, and thinly slice the apples and place them in a large bowl.
1 lemon, squeezed and peel grated
Add the lemon juice and grated peel to the apples. Mix.
1/3 cup light brown sugar (since the apples were sweet I only used 1/3 cup, for tarter apples you could increase the sugar to 2/3 cup.)
2 tablespoons AP flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Mix the sugar, flour and spices together and mix into the apples. Pour into the chilled pie crust. Then prepare the topping.
1/3 cup AP flour
1/2 cup old fashioned oats
1/3 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter
With a pastry blender, two knives, or your finger mix the crumb topping together until the mixture resembles coarse crumbs. Sprinkle over the apples, pressing down slightly. Bake for 1 hour. Turn the oven down to 350, bake about 20 minutes longer or until the filling is bubbling around the edges.
There it is, apple pie! We had a Canadian friend who loved eating apple pie with a slice of sharp cheddar cheese on top. The pie is also good with a scoop of vanilla ice cream. Yum. Well I hope there's an apple pie in the near future for you. Happy pie making.
Hugs,
Mameekosan
I'm still working through all the apples that I got from the CSA. I've made apple sauce, which AI, so graciously helped eat. I've made three apple pies and put apples in all sorts of recipes. I think I have only about a dozen left. Maybe I'll make one more apple pie?
I like this recipe because you only need a bottom crust. I've been using the frozen pie crust from Trader Joe's which I like a lot. It's made with butter and the results are almost identical to homemade and of course using a prepared crust is much easier.
Preheat oven to 400 degrees F.
1 prepared pie crust (If frozen, thaw on counter for 1.5 hours or thaw overnight in fridge.)
Line a 9 inch deep pie plate with pie crust. Make a decorative edge, by pinching it between your fingers or using the tines of a fork. Place in freezer for at least 10 minutes, while you prepare the fruit.
7 large or 9 medium cooking apples, about 3 pounds total (I think I got mostly eating apples from the CSA, so I used those. Granny Smiths are nice because of their firm flesh and tart taste.)
Peel, core, and thinly slice the apples and place them in a large bowl.
1 lemon, squeezed and peel grated
Add the lemon juice and grated peel to the apples. Mix.
1/3 cup light brown sugar (since the apples were sweet I only used 1/3 cup, for tarter apples you could increase the sugar to 2/3 cup.)
2 tablespoons AP flour
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
Mix the sugar, flour and spices together and mix into the apples. Pour into the chilled pie crust. Then prepare the topping.
1/3 cup AP flour
1/2 cup old fashioned oats
1/3 cup brown sugar
1/4 teaspoon cinnamon
3 tablespoons butter
With a pastry blender, two knives, or your finger mix the crumb topping together until the mixture resembles coarse crumbs. Sprinkle over the apples, pressing down slightly. Bake for 1 hour. Turn the oven down to 350, bake about 20 minutes longer or until the filling is bubbling around the edges.
There it is, apple pie! We had a Canadian friend who loved eating apple pie with a slice of sharp cheddar cheese on top. The pie is also good with a scoop of vanilla ice cream. Yum. Well I hope there's an apple pie in the near future for you. Happy pie making.
Hugs,
Mameekosan
Monday, October 27, 2014
Asian Fish in Parchment (or Foil) with Veggies
Hi all,
I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.
Heat the oven to 425F.
Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.
Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or 3) Peppers (green, red, and spicy) + sliced onions
Scatter the veggies in the bottom of the parchment paper, divided evenly.
3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes
Sprinkle the garlic and ginger onto the veggies.
Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks
Place the fish on top of the veggies
3 limes, squeezed and peel finely grated
1/3 cup soy sauce
Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.
Salt and Pepper
Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.
3 green onions, thinly sliced.
Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely. If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.
Hope you like these packets of flavorful goodness as much as we have!
Hugs and Happy Cooking!
Mameekosan
I've made this recipe a couple of times now with a variety of fish and veggies. I've strayed so far from the original recipe, but so far the dish has always turned out great! You'll need some parchment paper or aluminum foil, I've used both with identical results, although I think the parchment paper is a bit more aesthetic. The packets can be made ahead and refrigerated and popped into the oven before dinner.
Heat the oven to 425F.
Prepare four 12 inch square pieces of parchment paper or aluminum foil. Place two on a rimmed baking sheet. If you want to prepare slightly small packets, you can also make six pieces.
Select one of the combinations below or substitute with the veggies you have:
1) 8 ounces mushrooms, washed and sliced + 1 bunch of broccoli, cut into long thin spears
2) Quart of Brussels sprouts, halfed if large + sliced peppers (green, red, and spicy)
or 3) Peppers (green, red, and spicy) + sliced onions
Scatter the veggies in the bottom of the parchment paper, divided evenly.
3 cloves garlic, thinly sliced into rod shapes
1 1/2 inches of ginger, peeled and thinly sliced into rod shapes
Sprinkle the garlic and ginger onto the veggies.
Select the fish:
1)12 ounces of white fish, such as cod or hake (I used frozen from Trader Joe's)
2) 1 whole mackerel, gutted, cut in half
3) Salmon fillet or steaks
Place the fish on top of the veggies
3 limes, squeezed and peel finely grated
1/3 cup soy sauce
Mix in the lime juice and soy sauce a small bowl and drizzle over the fish.
Salt and Pepper
Lightly salt the fish and generously pepper. Top with the second piece of parchment, fold each edge three times and tuck under the folded bit to create a firm seal. Cook for 20-25 minutes, depending on the type of fish and veggies that you use. Carefully transfer the packets to large plates, and cut an "X" in the top to carefully vent the steam.
3 green onions, thinly sliced.
Sprinkle with the green onions, serve. The parchment keeps the heat in and this makes a yummy warm dish for the autumn weather. Rice and a small dish of sliced cucumber or grapes go along nicely. If you've refrigerated this before baking, you may have to extend the baking time by 5 or 10 minutes.
Hope you like these packets of flavorful goodness as much as we have!
Hugs and Happy Cooking!
Mameekosan
Thursday, October 23, 2014
Corn Fritters and Optional Black Bean Salad
Hi All,
Last night was raw, windy, rainy and cold definitely feeling like winter is coming. The CSA this year has delivered a steady stream of corn on the cob. In the beginning, I would often throw the corn on the grill. To prepare the corn for the grill, I would carefully peel back the husks and remove as much silk as possible, then pull the husks back around the cob. You throw the corn right on the hot side, allow about 10 minutes per side turn once.
But, this is a recipe for Corn Fritters, I digressed.
Later in the summer I started to make corn fritters. The recipe would make enough for dinner with leftovers and the fritters warm up quite nicely the next day for lunch.
4 fresh corn cobs (about 4 cups)
Remove the corn kernels with a sharp knife. Hold the cob straight up and down. Run a knife down the cob to remove as much of the kernels as possible. Place corn in a large bowl. I find this step messy, with corn kernels tumbling off the counter, so be forewarned.
1/2 cup flour (I used a gluten free flour mix)
2 eggs
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
If you have some parsley or cilantro, you can throw some of this in too
Add the above ingredients to the corn and mix well.
3 Tablespoons olive oil
Heat oil in a heavy skillet. (Of course I'm using my trusty cast iron pan.) When the oil is hot, using a 1/4 cup measuring cup, scoop the corn mixture to form 1/2 inch thick round patties. Cook 4 to 5 minutes per side, until well browned.
Optional bean salad:
2 - 15 ounce canned black beans
1 large avocado, skinned and cut into small cubes
1/2 cup cilantro, chopped
1/4 small red onion or 3 green onions finely chopped
3 tablespoons lime or lemon juice
Salt and pepper to taste
1/4 teaspoon cayenne or crushed red pepper for some heat (optional)
Mix the above items together. If you don't have the avocado, that's totally fine. We often have the corn fritters on the side, but if you prepare the bean salad together with the fritters, the pair make a nice vegetarian dinner. If you need to fill the meal out for hungry people you can add some rice and a green salad.
I got some more corn today from the CSA, it's surprising given that it's October. I'm planning on making these tomorrow for dinner. Happy cooking.
Hugs,
Mameekosan : )
Last night was raw, windy, rainy and cold definitely feeling like winter is coming. The CSA this year has delivered a steady stream of corn on the cob. In the beginning, I would often throw the corn on the grill. To prepare the corn for the grill, I would carefully peel back the husks and remove as much silk as possible, then pull the husks back around the cob. You throw the corn right on the hot side, allow about 10 minutes per side turn once.
But, this is a recipe for Corn Fritters, I digressed.
Later in the summer I started to make corn fritters. The recipe would make enough for dinner with leftovers and the fritters warm up quite nicely the next day for lunch.
4 fresh corn cobs (about 4 cups)
Remove the corn kernels with a sharp knife. Hold the cob straight up and down. Run a knife down the cob to remove as much of the kernels as possible. Place corn in a large bowl. I find this step messy, with corn kernels tumbling off the counter, so be forewarned.
1/2 cup flour (I used a gluten free flour mix)
2 eggs
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper, to taste
If you have some parsley or cilantro, you can throw some of this in too
Add the above ingredients to the corn and mix well.
3 Tablespoons olive oil
Heat oil in a heavy skillet. (Of course I'm using my trusty cast iron pan.) When the oil is hot, using a 1/4 cup measuring cup, scoop the corn mixture to form 1/2 inch thick round patties. Cook 4 to 5 minutes per side, until well browned.
Optional bean salad:
2 - 15 ounce canned black beans
1 large avocado, skinned and cut into small cubes
1/2 cup cilantro, chopped
1/4 small red onion or 3 green onions finely chopped
3 tablespoons lime or lemon juice
Salt and pepper to taste
1/4 teaspoon cayenne or crushed red pepper for some heat (optional)
Mix the above items together. If you don't have the avocado, that's totally fine. We often have the corn fritters on the side, but if you prepare the bean salad together with the fritters, the pair make a nice vegetarian dinner. If you need to fill the meal out for hungry people you can add some rice and a green salad.
I got some more corn today from the CSA, it's surprising given that it's October. I'm planning on making these tomorrow for dinner. Happy cooking.
Hugs,
Mameekosan : )
Thursday, September 4, 2014
Lemon Ricotta Pancakes
Hi all,
I thank J for encouraging me to continue on posting recipes. I hit a bit of a dry spot with trying new recipes and recently I've gotten more organized and tried a bunch of new recipes! So, this recipe is perfect if you make the stuffed eggplant. You'll end up with a half a carton of ricotta. Sometimes I'll use the ricotta up, but sometimes I find it going bad in the back of the fridge. Not a good thing. But, here's the solution! I made just half a recipe to use up the ricotta, but you can make a whole recipe if you have a full carton of ricotta. The pancakes are great for a quick breakfast. They heat up quicky, just pop them in a toaster.
Mixed the following together in a large bowl.
1 1/2 cup flour (You can use gluten free flour for this recipe)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
In a small bowl mix the following ingredients and stir until smooth.
2 cups whole-milk ricotta cheese
4 eggs
1 1/3 cups whole milk
grated rind and juice of 2 lemons
Add ricotta mixture to flour mixture and stir until just smooth.
In a large skillet melt the butter over medium-high heat.
1 tablespoon butter (You will add more butter with subsequent batches.)
After the butter melts, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2 minutes, until the bottom is brown. Flip. Cook the other side for about a minute more. You want to be sure that the skillet is hot enough, but if it's too hot, the pancake will cook too fast on one side and it won't be easy to flip.
When you finish the first batch add more butter and repeat. You can keep the pancakes hot while you make the next batch. These are great with some maple syrup and berries.
I hope you'll like these as much as we did. They have a wonderful light and fluffy texture. Yum!
Love,
Mom : )
I thank J for encouraging me to continue on posting recipes. I hit a bit of a dry spot with trying new recipes and recently I've gotten more organized and tried a bunch of new recipes! So, this recipe is perfect if you make the stuffed eggplant. You'll end up with a half a carton of ricotta. Sometimes I'll use the ricotta up, but sometimes I find it going bad in the back of the fridge. Not a good thing. But, here's the solution! I made just half a recipe to use up the ricotta, but you can make a whole recipe if you have a full carton of ricotta. The pancakes are great for a quick breakfast. They heat up quicky, just pop them in a toaster.
Mixed the following together in a large bowl.
1 1/2 cup flour (You can use gluten free flour for this recipe)
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
In a small bowl mix the following ingredients and stir until smooth.
2 cups whole-milk ricotta cheese
4 eggs
1 1/3 cups whole milk
grated rind and juice of 2 lemons
Add ricotta mixture to flour mixture and stir until just smooth.
In a large skillet melt the butter over medium-high heat.
1 tablespoon butter (You will add more butter with subsequent batches.)
After the butter melts, pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 2 minutes, until the bottom is brown. Flip. Cook the other side for about a minute more. You want to be sure that the skillet is hot enough, but if it's too hot, the pancake will cook too fast on one side and it won't be easy to flip.
When you finish the first batch add more butter and repeat. You can keep the pancakes hot while you make the next batch. These are great with some maple syrup and berries.
I hope you'll like these as much as we did. They have a wonderful light and fluffy texture. Yum!
Love,
Mom : )
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