(15 ounce) can garbanzo beans (chick peas)
1/2 onion
1 tablespoon dried parsley
2 minced garlic cloves
1 egg
1 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
3 tablespoons lemon juice
3/4 cup breadcrumbs
2 tablespoons olive oil
Process the onion in a food processor until it's very finely chopped.
Add the spices, egg, garlic and lemon juice. Process until mixed.
Drain the beans and add to the food processor. Process with just a few pulses leaving some beans in chunks.
Transfer bean mixture to a bowl and add bread crumbs. It will be wet and sticky so you can form it into balls.
Pour the 2 Tablespoons of olive oil in the bottom of your crock pot.
Form bean mixture into golf ball size balls and flatten slightly.
Dip each side into the olive oil and nestle into the bottom of your crock pot. It's ok if they overlap or lay on top of each other.
Cook on high for 3 1/2 hours or until golden brown.
Layer into a pita or corn tortilla with fresh tomatoes, cucumbers and tangy ranch dressing.
Wednesday, October 6, 2010
Monday, September 20, 2010
Spinach Saganaki
1/4 cup chopped fresh dill
1/4 cup chopped Italian parsley
3/4 cup chopped green onions, both white and green parts
3/4 cup diced fresh tomatoes, 3/4” dice
1/2 - 3/4 cup roughly crumbled feta cheese
3 -4 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 pound spinach, or any roughly chopped, cleaned greens (6 packed cups raw, 1 1/2 cups cooked)
Preheat the oven to 400°F.
Mix together all the ingredients except the spinach.
Bring a large pot of salted water to the boil. Add the spinach and cook just until it wilts (NOTE: The length of cooking time depends on the greens used. Spinach is done after 10 seconds; tougher greens will take longer.) Drain the spinach, quickly squeeze out any excess liquid, and mix it with the other ingredients. (The recipe may be made ahead to this point.)
Put the greens mixture in a 9” glass pie pan or other shallow baking dish. Bake for 10 minutes. Serve immediately with crusty bread and olives.
1/4 cup chopped Italian parsley
3/4 cup chopped green onions, both white and green parts
3/4 cup diced fresh tomatoes, 3/4” dice
1/2 - 3/4 cup roughly crumbled feta cheese
3 -4 Tbsp. olive oil
Salt
Freshly ground black pepper
1/2 pound spinach, or any roughly chopped, cleaned greens (6 packed cups raw, 1 1/2 cups cooked)
Preheat the oven to 400°F.
Mix together all the ingredients except the spinach.
Bring a large pot of salted water to the boil. Add the spinach and cook just until it wilts (NOTE: The length of cooking time depends on the greens used. Spinach is done after 10 seconds; tougher greens will take longer.) Drain the spinach, quickly squeeze out any excess liquid, and mix it with the other ingredients. (The recipe may be made ahead to this point.)
Put the greens mixture in a 9” glass pie pan or other shallow baking dish. Bake for 10 minutes. Serve immediately with crusty bread and olives.
Parmesan Zucchini Crisps
Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese
1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.
olive oil
salt & pepper
Parmesan Cheese
1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.
Roasted Red Pepper Garlic Aioli Sauce
From Kalyn's Kitchen
1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.
Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.
I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!
1 jar roasted red peppers (12 oz.) or 2 freshly roasted red peppers (about 1 cup diced roasted red pepper)
1 T garlic puree or minced garlic (or a little less if you're not that into garlic)
1/2 cup mayo (I used full-fat mayo because you're not eating huge amounts of this, but reduced-fat mayo would also work)
3 T extra-virgin olive oil
sea salt and fresh ground black pepper to taste
Follow instructions for roasting and peeling freshly roasted red peppers if you're using fresh peppers. If using a jar of red peppers, put peppers into a colander placed in the sink and let drain for a few minutes. Then use a double layer of paper towels to blot both sides of the peppers, drying them off as much as you can. Coarsely chop peppers.
Put peppers and garlic into the bowl of a food processor fitted with the steel blade and process about 20-30 seconds, until peppers and garlic are finely pureed. Add mayo and pulse about 8-10 times, or until mayo is well-mixed with the peppers. (You may need to scrape down the sides with a rubber scraper a few times.)
Leave the motor running and add the olive oil through the feed tube, 1 T at a time, blending for a few seconds after each tablespoon of oil. Season sauce to taste with sea salt and fresh ground black pepper.
I like this best when it's been chilled for an hour or two, which will slightly thicken the sauce. This aioli keeps for at least a week in the fridge, but you probably won't have it around that long!
Saturday, September 11, 2010
Simple Lentil Loaf
Ingredients:
2 cups cooked lentils
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning
Directions:
Preheat oven to 350 degrees. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes or until Simple Lentil loaf is cooked through.
2 cups cooked lentils
1 cup quick oatmeal
1/2 cup onion, chopped
1 clove garlic, minced
2 cups tomato sauce
1-1/2 teaspoon Italian herb seasoning
Directions:
Preheat oven to 350 degrees. Combine all ingredients and salt and pepper to taste in a bowl. Mix thoroughly and press mixture into a lightly oiled loaf pan. Bake 50 minutes or until Simple Lentil loaf is cooked through.
Friday, August 27, 2010
Mexican Carnitas in the Crockpot
1.5 lb pork shoulder or loin, cubed
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water
8 corn tortillas Salsa, diced avocado, sour cream dollops to garnish
Directions
In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.
(Toast the corn tortillas in a warm skillet.)
2 Tbsp oil
1 teaspoon ground cumin
Salt and pepper
2 garlic cloves
1/4 cup lime juice or juice from 1 lime
1/4 cup water
8 corn tortillas Salsa, diced avocado, sour cream dollops to garnish
Directions
In a mixing bowl, toss the pork cubes in the oil and ground cumin. Season with a few dashes of salt and pepper. Place in the base of the slow cooker. Add the garlic, lime juice, and water. Set on low and cook for 8 hours. Remove, let cool slightly, then shred with 2 forks.
(Toast the corn tortillas in a warm skillet.)
Shredded Zucchini and Chickpeas over Polents
1 1/2 pounds zucchini (about 3 medium), ends trimmed and cut crosswise into 2" pieces
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce (NOTE: I used my homemade stash, but feel free to substitute what you've got.)
1 package of pre-made sundried tomato polenta, cut into 1⁄4" rounds (NOTE: I was super lazy, and bought the pre-made, fat-free stuff. You could also easily make your own.)
2 ounces of grated goat gouda (NOTE: I used Arina brand goat gouda.)
Salt and pepper to taste
1) Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt, place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much liquid as possible.
2) Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned, about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.
3) Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through, about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.
4) Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add the polenta rounds, and sauté until just browned (roughly three minutes per side). In the center of each plate, arrange four polenta rounds so that their sides are touching (or in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on top, and sprinkle with additional gouda.
1 heaping teaspoon of kosher salt
3 cloves garlic, sliced thinly
1⁄2 teaspoon olive oil, divided
Cooking spray
1 15-ounce can of chick peas, drained and rinsed
1 scant cup of marinara sauce (NOTE: I used my homemade stash, but feel free to substitute what you've got.)
1 package of pre-made sundried tomato polenta, cut into 1⁄4" rounds (NOTE: I was super lazy, and bought the pre-made, fat-free stuff. You could also easily make your own.)
2 ounces of grated goat gouda (NOTE: I used Arina brand goat gouda.)
Salt and pepper to taste
1) Shred zucchini on the largest setting of a box grater. Toss with a heaping teaspoon of salt, place in a colander set over a bowl, and allow to drain, 15-30 minutes. Squeeze out as much liquid as possible.
2) Coat a non-stick pan with 1⁄4 teaspoon of the oil with several sprays of cooking spray, and heat over a medium heat. Add the garlic and sauté until aromatic and starting to browned, about 30 seconds. Add the zucchini, stir, and cook through, about 6-7 minutes.
3) Add chickpeas, and cook through, 1-2 minutes. Add sauce and saute until heated through, about 3-4 minutes. Transfer the mixture to a separate bowl, and season with salt and pepper.
4) Wipe out the pan, and heat the remaining oil over a medium heat. In several batches, add the polenta rounds, and sauté until just browned (roughly three minutes per side). In the center of each plate, arrange four polenta rounds so that their sides are touching (or in a "diamond" pattern). Top with a light coating of gouda. Mound the zucchini mixture on top, and sprinkle with additional gouda.
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