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Recipes 8/15 & 8/16
Sean’s Falafel & Cucumber Sauce
1 (15 oz) can chickpeas (garbanzo beans),
1 onion, chopped
1/2 C fresh parsley
2 cloves garlic, chopped
2 tsp ground cumin
1 tsp ground coriander
1 tsp salt
1 dash pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 tsp baking powder
1 Tbls olive oil
1 C dry bread crumbs
oil for frying
1 (6 oz) container plain yogurt
1/2 cucumber – peeled, seeded, and finely chopped
1 tsp dried dill weed
salt and pepper to taste
1 Tbls mayonnaise
In a large bowl mash chickpeas until thick and pasty; don’t use a blender, as the consistency will be too thin. In a blender, process onion, parsley and garlic until smooth. Stir into mashed chickpeas.
In a small bowl combine egg, cumin, coriander, salt, pepper, cayenne, lemon juice and baking powder. Stir into chickpea mixture along with olive oil. Slowly add bread crumbs until mixture is not sticky but will hold together; add more or less bread crumbs, as needed. Form 8 balls and then flatten into patties.
Heat 1 inch of oil in a large skillet over medium-high heat. Fry patties in hot oil until brown on both sides. In a small bowl combine yogurt, cucumber, dill, salt, pepper and mayonnaise. Chill for at least 30 minutes. (From allrecipes.com)
Oven Roasted Green Beans
2 lbs green beans, trimmed
4 tsp extravirgin olive oil
1 tsp sea salt
1/2 tsp freshly ground black pepper
Preheat oven to 425°.
Place a jelly-roll pan in oven for 10 minutes.
Place beans in a large bowl. Drizzle with oil; sprinkle with salt and pepper. Toss well to coat. Arrange green bean mixture in a single layer on preheated baking sheet. Bake at 425° for 8 minutes or until crisp-tender. (From myrecipes.com)
Glazed Carrots w/ Onions
2 Tbls butter
8 carrots, cut in 1/4-inch slices on the diagonal
2 medium onions, quartered and sliced about 1/4-inch thick
1/4 tsp ground ginger
1/4 C orange juice
1/4 C currant jelly
1/4 tsp salt chopped fresh parsley (to garnish)
1 In a medium skillet, melt butter over medium-low heat. 2 Add carrots, onions, and ginger, cover and cook, stirring, for about 7 to 10 minutes, until just tender. 3 Stir in the orange juice, jelly, and salt. 4 Cook, uncovered, for about 4 minutes, stirring frequently, until vegetables are tender and nicely glazed with the jelly and orange juice mixture. 5 Sprinkle with fresh chopped parsley just before serving. (From food.com)
Cheese Stuffed Summer Squash
6 summer squash
Boiling salted water
1 small onion, minced
2 Tbls butter
1/2 tsp salt
1/4 tsp pepper
1 C fine dry bread crumbs
1/2 C Cheddar cheese, shredded
Cut off stem ends of the squash (zucchini, yellow crookneck, or patty pan) and cook in about 1 inch of boiling, salted water until barely tender. About 8 to 10 minutes. Cool and for the patty pans cut a circle in the top or cut the other squash in halves lengthwise. Scoop out the pulp, leaving shells about 1/4 inch thick. Cook onion in butter until softened but not browned. Add squash pulp, salt, pepper, and bread crumbs. Mix well and spoon into squash shells. Arrange in a shallow baking dish and top with the shredded cheese. Bake at 400 degrees for 15 minutes or until browned.
Roasted Tomatillo & Garlic Salsa
1 pound fresh tomatillos, husks removed
1 head garlic cloves, separated and peeled
3 fresh jalapeño peppers
1 bunch fresh cilantro
1/2 cup water, or as needed
salt and pepper to taste
Preheat the oven’s broiler. Arrange the whole cloves of garlic, tomatillos, and jalapeños on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapeños and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don’t remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.
Cabbage & Basil Salad
1 small cabbage (about 1 1/4 pounds)
4 cloves garlic, peeled, crushed and chopped fine (1 tablespoon)
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon mustard, preferably Dijon style
2 tablespoons red-wine vinegar
1/4 cup olive oil, preferably virgin
1/4 cup shredded fresh basil leaves
Cut the cabbage in half and remove the center rib. Shred as you would for coleslaw. You should have about 6 to 7 cups of lightly packed cabbage.
For the dressing, combine the garlic, salt, pepper, mustard, vinegar and olive oil in a bowl, stirring with a whisk. Add the cabbage and stir. Just before serving, sprinkle the basil on top. The salad will develop more taste if made a few hours ahead.
(From The New York Times)
3 tsp salt
1/2 lb (about 6 medium) tomatillos, husked
1 C coarsely chopped fresh cilantro (stems may be used)
5 green onions, trimmed and thinly sliced
2 fresh jalapeños, stemmed and coarsely chopped
4 large avocados
Over medium heat, bring small saucepan of water to boil. Stir in 2 tsp of salt and add tomatillos. Cook until tender, about 10 minutes. In a food processor combine the tomatillos, cilantro, green onions, jalapeños and 1 tsp salt and process until fairly smooth. In a medium bowl, coarsely mash the avocados. Stir in the tomatillo puree.
(BOG member Leah Olson)