RECIPE OF THE WEEK

FALAFEL WITH TAHINI LEMON SAUCEImage

  • 4 cups cooked chick peas(ok to used canned. Two 15 oz. cans will provide the right amount)
  • 4 medium cloves of garlic, minced
  • 2 tsp. cumin
  • 1 tsp. turmeric
  • 1 tsp. salt
  • ½ cup finely minced onion or 6 scallions mince
  • ¼ cup (packed) minced parsley
  • ¼ cup water
  • 1 tbs lemon juice
  • A few dashed of cayenne
  • 1/3 cup flour
  • Oil for frying

1)      Rinse chick peas, and drain them well

2)      Combine all ingredients except flour in a food processor or a medium sized bowl and process-or mash-until you have a uniform batter

3)      Add flour, and stir until thoroughly combined. You can cook the Falafel right away, or store the batter in a tightly covered container in the refrigerator for several days.

4)      Heat a heavy skillet and add about 3 Tbsp oil. When it is hot enough to sizzle a bread crumb on contact, drop tablespoons of batter into the pan, flattening each side, until golden and crisp. Add small amounts of extra oil to the pan as needed through out the cooking.

5)      Place the cooked Falafel on a plate lined with paper towels and if necessary keep warm in a 300 degree F oven until serving time.

Dairy Free-Tahini Sauce

  • ¾ cup sesame tahini
  • 5 tbs fresh lemon juice
  • 1 small to medium garlic clove, minced
  • ¾ to 1 ½ cups water (depending on desired thickness)
  • ½ to 1 tsp salt to taste (will vary with amount of water used)
  • A handful of very finely minced fresh parsley
  • Optional: Cayenne to taste

1)      Place the tahini, lemon juice, and garlic in a food processor fitted with the steel blade. (You can also use a blender) Begin to process.

2)      Keeping the motor running slowly drizzle in the water, checking every now and then to monitor the consistency. When it is as thick /thin as you want it, turn off the machine.

3)      Transfer to a small bowl or container, and season to taste with salt, parsley, and if desired, cayenne. Cover tightly and refrigerate until ready for use.

 

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By balancedmotionblog Posted in Recipes

RECIPE OF THE WEEK

BLUEBERRY SCONES
These tasty little scones are sure to tickle your taste buds!

First:
*Sprinkle ½ cup all-purpose flour over 1 cup of berries (fresh or frozen blueberries, may add raspberries) ; toss and set aside

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Second:
*Mix together in a large bowl
1 cup spelt flour
½ cup all-purpose flour
1/3 cup white sugar
3 tsp. baking powder
1 tsp. baking soda

Third:

*Cut in 5 tbsp. butter with a pastry blender, or a fork until well mixed
Add blueberries and flour ; toss well to mix.

Fourth:
*Sprinkle ¾ cup of milk over mixture. Mix gently with a fork until dough just holds together.

Fifth:
*Line cookie sheet with parchment paper; drop by tbsp., or ice cream scoop (not too thick). Gently pat down the scones until about 1 inch thick.
Bake at 425 degrees for 10-12 minutes.
Enjoy!

By balancedmotionblog Posted in Recipes

RECIPE OF THE WEEK-BLACK BEAN SOUP OLE!

Black Bean Soup Ole!!

Makes 4 Servings

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  • 1 tbsp olive oil
  • 1 cup onion chopped
  • ½ cup green pepper chopped
  • ½ cup carrot sliced
  • ¼ cup celery chopped
  • 30 ounces black beans rinsed and drained
  • 14 ½ ounces tomatoes, canned undrained and chopped
  • 10 ounces tomatoes, canned, with green chilies undrained and chopped
  • 1 cup of water
  • ½ beef broth undiluted
  • ½ tsp cumin ground
  • ½ tsp pepper
  • ¼ tsp garlic powder
  1. Heat oil in a large saucepan over medium-high heat until hot. Add onion, green pepper carrot and celery; sauté until tender. Add beans and remaining ingredients. Bring mixture to a boil. Cover, reduce heat, and simmer 30 minutes. Stirring occasionally.
  2. To serve, ladle soup into individual bowls.

PER SERVING

204.35 calories

2g Total Fat

.5 Saturated Fat

0 mg Cholesterol

140.15 mg Sodium

36.6 Total Carbohydrate

8.7 Dietary Fiber

12.1g Protein

825 mg Calcium

By balancedmotionblog Posted in Recipes