Falafel

There used to be a really good restaurant in my town that made the best falafel. Sadly they closed because despite making great food it was poorly run. So after a while of looking for a great falafel recipe I found this one. And my husband really enjoyed it. For me that means it is really good. He's a meat and potatoes kind of guy. But isn't opposed to trying new dishes. So if he likes it then the recipe is good.

Traditional Falafel

INGREDIENTS

• 1 pound (about 2 cups) dry chickpeas/garbanzo beans - you must start with dry, do NOT substitute canned, they will not work!

• 1 small onion, roughly chopped

• 1/4 cup chopped fresh parsley

• 3-5 cloves garlic (I prefer roasted)

• 1 1/2 tbsp flour

• 1 3/4 tsp salt

• 2 tsp cumin

• 1 tsp ground coriander

• 1/4 tsp black pepper

• 1/4 tsp cayenne pepper

• Pinch of ground cardamom

• Vegetable oil for frying (grapeseed, canola, and peanut oil work well)

YOU WILL ALSO NEED

• Food processor, skillet

DIRECTIONS

Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight. They will double in size as they soak – you will have between 4 and 5 cups of beans after soaking.

Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper, cayenne pepper, and cardamom.
Pulse all ingredients together until a rough, coarse meal forms. Scrape the sides of the processor periodically and push the mixture down the sides. Process till the mixture is somewhere between the texture of couscous and a paste. You want the mixture to hold together, and a more paste-like consistency will help with that... but don't overprocess, you don't want it turning into hummus!
Once the mixture reaches the desired consistency, pour it out into a bowl and use a fork to stir; this will make the texture more even throughout. Remove any large chickpea chunks that the processor missed.
Cover the bowl with plastic wrap and refrigerate for 1-2 hours.Note: Some people like to add baking soda to the mix to lighten up the texture inside of the falafel balls. I don’t usually add it, since the falafel is generally pretty fluffy on its own. If you would like to add it, dissolve 2 tsp of baking soda in 1 tbsp of water and mix it into the falafel mixture after it has been refrigerated.Fill a skillet with vegetable oil to a depth of 1 ½ inches. I prefer to use cooking oil with a high smoke point, like grapeseed. Heat the oil slowly over medium heat. Meanwhile, form falafel mixture into round balls or slider-shaped patties using wet hands or a falafel scoop. I usually use about 2 tbsp of mixture per falafel. You can make them smaller or larger depending on your personal preference. The balls will stick together loosely at first, but will bind nicely once they begin to fry.Note: if the balls won't hold together, place the mixture back in the processor again and continue processing to make it more paste-like. Keep in mind that the balls will be delicate at first; if you can get them into the hot oil, they will bind together and stick. If they still won't hold together, you can try adding 2-3 tbsp of flour to the mixture. If they still won't hold, add 1-2 eggs to the mix. This should fix any issues you are having.
Before frying my first batch of falafel, I like to fry a test one in the center of the pan. If the oil is at the right temperature, it will take 2-3 minutes per side to brown (5-6 minutes total). If it browns faster than that, your oil is too hot and your falafels will not be fully cooked in the center. Cool the oil down slightly and try again. When the oil is at the right temperature, fry the falafels in batches of 5-6 at a time till golden brown on both sides.
Once the falafels are fried, remove them from the oil using a slotted spoon.
Let them drain on paper towels. Serve the falafels fresh and hot; they go best with a plate of hummus and topped with creamy tahini sauce. You can also stuff them into a pita.Troubleshooting: If your falafel is too hard/too crunchy on the outside, there are two possible reasons-- 1) you didn't process the mixture enough-- return the chickpea mixture to the processor to make it more paste-like. 2) the chickpeas you used were old. Try buying a fresher batch of dried chickpeas next time.
SESAME FALAFEL VARIATION: After forming the balls or patties, dip them in sesame seeds prior to frying. This will make the falafel coating crunchier and give it a slightly nutty flavor.
HERB FALAFEL VARIATION (GREEN FALAFEL): Add ½ cup additional chopped green parsley, or cilantro, or a mixture of the two prior to blending.
TURMERIC FALAFEL (YELLOW FALAFEL): Add ¾ tsp turmeric to the food processor prior to blending.

EGYPTIAN FALAFEL: 

Use 1 lb. dried peeled fava beans instead of chickpeas; cover them with cold water, soak them for at least 24 hours, then drain and rinse. You can also use a mixture of fava beans and chickpeas if you wish; just make sure the weight of the dried beans adds up to 1 lb.After the beans are soaked and rinsed, add the Classic Falafel ingredients to the processor along with the following ingredients – 1 leek, cleaned, trimmed, and quartered; ¼ cup chopped dill; ¼ cup chopped cilantro; and an additional ¾ tsp cayenne pepper. When mixture is processed to a coarse meal, pour into a bowl. Stir 2 ½ tbsp sesame seeds into the mixture with a fork until it’s evenly dispersed throughout the mixture. Refrigerate and proceed with frying. If mixture seems too “wet” when making the falafel balls, add additional flour by the teaspoonful until the mixture sticks together better. Continue with frying.

HOW TO MAKE A FALAFEL PITA: 

Making a falafel pita is actually really simple. The two main ingredients are pita bread and falafel.

Cut the pita bread in half to form two “pockets.” Each pocket is a serving size. Stuff the pocket with falafel, as well as any add-ons you fancy.Here are some traditional add-ons that can be added to your pita; these are the ingredients most widely available at falafel stands throughout Israel:

Tahini sauce Shredded lettuceDiced or sliced tomatoesIsraeli saladOnionsDill picklesHummusTabouliFrench friesHere are some less traditional add-ons that are also tasty:Sprouts Cucumber slices Roasted peppersRoasted eggplant slicesSunflower seedsFeta cheeseYogurtTzatziki

Servings: 30-34 falafels

Twice Baked Potato Casserole

I was trying to use up ingredients from Easter. We had potatoes and ham and I stumbled on this recipe for Twice Baked Potato Casserole. I've heard of it before but never made one. I actually mashed the potatoes instead of baking them before hand and used ham instead of bacon but it was still amazing. It takes a bit of time but the end result is delicious. 



Twice Baked Potato Casserole
 
Ingredients
10 large russet baking potatoes (about 7 pounds total)
8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
1 cup sour cream
1/2 cup heavy cream
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
3/4 pound bacon, cooked until crisp and crumbled
1/2 pound sharp white Cheddar, cut into 1/2-inch cubes
3/4 pound mild Cheddar, grated (3 cups)
1/2 cup finely chopped green onions
3 eggs, lightly beaten
 
Directions
Preheat the oven to 400 degrees F.
Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

 

Meatball sub casserole

I found a recipe for a meatball hero casserole. There are countless recipes on the internet for it.

I had meatballs I made from scratch using turkey meatballs. But you can purchase premade ones as well. I also used a store brand biscuit. It was so quick and easy to make. Plus delicious. I recommend it for anytime you need a quick meal and don't want to cook. Or for a sports themed party. 

Healthy Zucchini Soft "Taco" Shells

I never planned on not posting for the fall of 2015. I let just life get in the way and I was in a bit of a cooking slump. I was using recipes I had over and over. Nothing new captured my eye. And though I can't promise I will post three times a week, I will try. This recipe is for tortilla shell made out of zucchini. Yes you heard right. And it was so good. I am still testing the recipe out to make it the right texture for me I very much enjoyed the flavors. Especially with fish and shrimp. It is a healthier alternative.

Healthy Zucchini Soft "Taco" Shells

Ingredients
4 cups  zucchini, coarsely grated
1 large egg
1/2 cup (120ml) grated parmesan cheese
1/4 cup (60ml) bread crumbs
1/2 teaspoon freshly grated black pepper
1/4 teaspoon kosher or sea salt 1/4 teaspoon garlic powder
1/4 teaspoon ground cumin

Directions
Pre-heat oven to 450 degrees F. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin). Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic

This Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic pizza
is fantastic and pretty much makes itself. It's so flavorful and healthy. 

Sauté the mushrooms, shallots and garlic, add on top naan bread or a store-bought pizza crust and top with ricotta and parmesan and bake. You and your family have an easy weeknight meal!

Garlicky Mushroom Ricotta Pizza with Wild Arugula + Aged Balsamic 

Makes 6-8 Slices of Pizza

Ingredients

2 tablespoons olive oil
1 shallot, thinly sliced (about 1/4 cup)
3 cloves garlic, minced
Pinch of red pepper flakes
8 ounces sliced mushrooms (I used shiitake and baby bella)
1/2 teaspoon kosher salt
1 ready-made pizza crust (I used a 7 ounce Stonefire Artisan Flatbread)
6 tablespoons part-skim ricotta
2 tablespoons freshly grated Parmesan
2 tablespoons fresh chives, minced or snipped with scissors
1-2 handfuls wild or baby arugula
2-3 tablespoons aged balsamic
2-3 tablespoons good quality extra-virgin olive oil

Instructions

Preheat oven to 425°F with a pizza stone on the bottom rack if you have one (you want the pizza stone to heat up with the oven).
Heat 2 tablespoons olive oil in a large, non-stick skillet over medium-high heat.Add shallot, garlic and red pepper flakes and cook for 2-3 minutes, stirring occasionally, until the shallot begins to soften. Add mushrooms and salt and cook, stirring occasionally, until the mushrooms are well browned, about 7-10 minutes.
Place pizza crust on top of a pizza peel or wooden cutting board. Top crust with mushroom mixture and spread evenly, leaving a 1-inch border around the outer edges. Dot with ricotta and sprinkle Parmesan and chives over top.
Transfer pizza to the preheated pizza stone (or a baking sheet, if you're using that instead) and bake for 5-6 minutes (8-9 minutes without the pizza stone).
Remove pizza from oven and transfer to a cutting board. Scatter wild arugula over top and drizzle with aged balsamic and olive oil. Cut into slices and enjoy!

ROASTED VEGETABLES WITH BROCCOLI PUREE

Please don't be scared off by the steps for roasted vegetables with broccoli puree. It was super easy to make and oh so delicious. I only added garlic to the broccoli puree to make it a bit more flavorful. And I love garlic., This makes a great side dish or even a main dish. My meat loving hubby even really liked it.

ROASTED VEGETABLES WITH BROCCOLI PUREE

INGREDIENTS

Broccoli Puree

3 cups raw broccoli, cut into small florets and stems
¼ cup olive oil
½ teaspoon lemon zest
pinch of kosher salt
2 tablespoons grated parmesan cheese {optional - omit if you want dairy free or paleo recipe}

Roasted Vegetables

16 ounces fresh brussels sprouts, trimmed and halved
10 asparagus spears, cut into 1” pieces
4 ounces mushroom blend {crimini, shiitake & oyster} sliced thin
4 tablespoons of olive oil. divided
½ teaspoon kosher salt
¼ teaspoon ground black pepper

INSTRUCTIONS

Roasted Vegetables:

Preheat oven 400°
Line baking sheets with foil.
In a large bowl combine mushrooms and asparagus plus 2 tablespoon of olive oil. Toss to coat and pour out onto one end of baking sheet.
In another bowl combine brussels sprouts and 2 tablespoons of olive oil. Toss to coat and pour onto opposite side of baking sheet
Sprinkle vegetables with salt and pepper and give the pan a shake to wiggle your vegetables and settle the salt and pepper.
Roast mushrooms and asparagus for 20 minutes, remove pan and scoop into a large bowl. Return brussels sprouts for an additional 10 minutes until browning, a total of 30 minutes.
Remove and toss in bowl with mushrooms and asparagus.

Broccoli Puree:

Meanwhile in a stock pot bring 1” of water to boil. Add broccoli spears and cook for 1 minute. Remove from heat and add ½ of the broccoli to processor, process till smooth. While running add ¼ cup of olive oil, lemon zest, salt and parmesan cheese {optional}.
Toss remaining broccoli spears with brussels sprout mix and set aside.
When ready to serve spoon broccoli puree into bowl and top with a large serving of roasted vegetable mix. Serve and enjoy.

Korean Barbecued Beef

I love Korean BBQ like so much. I can't even tell you. I could eat Korean cuisine every night for diner I would be so happy. I made this Korean dish as it originally calls grilled but I also put it in the crockpot and let it cook on high for 2.5 hours and it was awesome too.  The meat fell apart. Serve it with rice and your stomach is in yummy town. Give this Slower Cooker Korean BBQ a try.

Korean Barbecued Beef

Makes 2 generous servings
For the marinade:
1/2 cup low-sodium soy sauce
1/4 cup pineapple juice
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
2 green onions, white and light green parts only, minced (reserve ends for garnish)
2 large cloves garlic, minced
1 tablespoon packed brown sugar
1 tablespoon toasted sesame seeds, plus more for garnish
1 teaspoon grated ginger
1 pound flank steak, cut into 1/8-inch slices against the grain

For the finished dish:
Neutral cooking oil, such as canola, for grilling
Cooked white rice, to serve (see Recipe Note)

Combine the ingredients for the marinade in a mixing bowl and transfer to a sealable plastic bag. Add the beef slices, press any excess air out of the bag, and seal. Refrigerate for a minimum of 30 minutes, or overnight.

Heat a large griddle or grill pan over medium-high heat. Using a silicone brush, generously brush oil on the pan and wait until it is sizzling. Working in batches if necessary, sear the meat until deep-brown grill marks form on one side. Flip and continue cooking until caramelized and cooked through, 30 seconds to a minute. Garnish with green onions and toasted sesame seeds and serve with cooked white rice.

Skillet Tater Tot Casserole (No Condensed Soup!)

I made my fair share of Tater Tot Casserole. My husband is a meat and potatoes guy. These days we eat more veggies, less meat and carbs. But if I let us indulge this is a fave. So I was happy to find this Skillet Tater Tot Casserole from Iowa Girl eats. The recipe is very adaptable. So one can make this dish with all veggies, or ground turkey, or you can make the tater tots from cauliflower or another veg. Omit the cheese or a use a vegan cheese. It's all tasty.

Skillet Tater Tot Casserole

serves 4-5

Ingredients

1lb ground beef
salt and pepper
3 Tablespoons butter
1 cup sliced mushrooms
1 shallot, chopped
2 cloves garlic, minced
3 Tablespoons gluten-free or all-purpose flour
1-1/2 cups chicken broth
1 cup milk (I used skim)
2 Tablespoons gluten-free tamari or soy sauce
2 Tablespoons ketchup
1 Tablespoon Worcestershire sauce
1/4 teaspoon smoked paprika
2lb bag tater tots (not extra crispy)

Directions

Preheat oven according to tater tot bag instructions. Brown ground beef in a very large, oven-proof skillet (at least 10" - cast iron works great) seasoning with salt and pepper over medium-high heat. Drain then set aside.
Turn heat down to medium, melt butter in skillet, and then add mushrooms and shallots. Season with salt and pepper then saute until mushrooms start to soften, 3-5 minutes. Add garlic then saute for 1 more minute. Sprinkle in flour then whisk to combine and cook for 1 minute. Slowly stream in chicken broth and milk a splash at a time, whisking to avoid lumps. Add tamari/soy sauce, ketchup, worcestershire sauce, and smoked paprika, turn heat up slightly to bring mixture to a bubble, then turn heat back down to medium and simmer until just slightly thickened, 2-3 minutes.
Remove skillet from heat then stir in ground beef and arrange tater tots on top. Place skillet on top of a baking sheet (or place one on the rack below) then bake according to tater tot bag instructions. Let sit and thicken for 5 minutes before serving.

Homemade Cheeseburger Helper

For a while when I was newly married, my husband and I really enjoyed Hamburger Helper. It didn't matter if it was the national or store brand. We enjoyed all the varieties of it.  So I was please to find a Homemade Cheeseburger Helper from Iowa Girl Eats. This recipe is so delicious and easy to make. A real find!

Homemade Cheeseburger Helper

Ingredients

1lb lean ground beef
1 tablespoon cornstarch
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/4 teaspoon pepper
1 cup hot water
2 cups skim milk
1-1/2 cups dry gluten-free or regular elbow macaroni (or other small pasta)
1 cup shredded sharp cheddar cheese

Directions

Brown ground beef in a large skillet or pot. Drain and return to pan.
Add in cornstarch, seasonings, hot water, skim milk and pasta. Stir to combine, and bring to a boil. Reduce the heat, place a lid on top, and simmer until pasta is al dente, stirring a couple of times.
Turn off the heat and stir in cheddar cheese until melted. Let stand for 5 minutes, or until sauce is thickened.

Chicken Roll Ups

I made chicken roll ups ages ago. And I wasn't happy with how it turned out. I've found success in recipes from Plain Chicken. And her Chicken Roll Ups recipe did not disappoint. It was so very good and easy to prepare.

Chicken Roll Ups
6 oz cooked chicken breast, chopped
Salt & Pepper to Taste(I added the purple sazon cubes)
1 can crescent rolls
1 can cream of chicken soup
1/2 cup milk
1/2 cup cheese

Mix together milk, soup and cheese - set aside.  Separate crescent rolls into 8 triangles.  Top the large part of the crescent triangle with the chopped chicken.  Top each crescent roll with 1 tsp of soup mixture.  Roll crescent rolls up.  Spread approximately 1/3 cup of soup mixture in bottom of 9x13 dish.  Place crescent rolls in dish.  Pour remaining soup mixture over crescent rolls.  Bake at 350 for 30 minutes or until bubbly.

Slow Cooker Tuscan White Bean Soup

This Slow Cooker Tuscan White Bean Soup is a super easy soup recipe and I had all the ingredients on hand. Sometimes the meals can really cook themselves. Perfect for summer rainy days when you just don't have the energy to make anything and don't want to turn on the stove. Enjoy with crusty bread.


Slow Cooker Tuscan White Bean Soup

Yield:

Serves 8 (serving size: about 1 1/4 cups soup, 4 meatballs, and 1 1/2 teaspoons cheese)

Total time: 8 Hours, 45 Minutes

Recipe Time

Hands-on: 15 Minutes
Total:8 Hours, 45 Minutes

Nutritional Information

Ingredients

6 cups unsalted chicken stock (such as Swanson)
1 1/2 cups chopped onion
1 cup diced carrot
1 cup diced celery
5 garlic cloves, chopped
4 fresh thyme sprigs
1 bay leaf
12 ounces dried Great Northern beans
3 cups kale, stemmed and chopped
2 tablespoons unsalted tomato paste
3/8 teaspoon kosher salt
1 pound hot Italian sausage links, casings removed
2 tablespoons fresh lemon juice
1 ounce Parmesan cheese, shaved (about 1/4 cup)
See a Collection of Classic Appetizers

Preparation

1. Place first 8 ingredients in a 6-quart electric slow cooker. Cover and cook on LOW for 8 hours. Discard thyme and bay leaf.

2. Stir kale, tomato paste, and salt into bean mixture. Shape sausage into 32 meatballs; arrange on top of bean mixture. Cover and cook on HIGH 30 minutes or until meatballs are thoroughly cooked. Stir in juice. Divide soup among 8 bowls; top with cheese.

Ricotta-Spinach Dumplings

  

I am always looking for recipes to consume less meat and fat. This Ricotta-Spinach Dumplings dish was great. Though the recipes has ricotta cheese in it, I purchased ricotta made with skim milk. It was quite delicious and I didn't miss the pasta. I only omitted the step of boiling the pasta as the first batch of veggie and cheese dumplings fell apart. So I just cooked the second batch in the sauce and they were delicious.
Ricotta-Spinach Dumplings
 
Serves 6 (serving size: 6 dumplings and about 1/4 cup sauce)
Ingredients
 
1 (10-ounce) package frozen spinach, thawed
1.5 ounces (about 1/3 cup) plus 5 tablespoons all-purpose flour, divided
1 1/2 cups part-skim ricotta cheese (such as Calabro or Polly-O)
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2.25 ounces Parmesan cheese, shredded
2 large egg yolks
1 large egg
1 1/2 cups lower-sodium marinara sauce
Preparation
 
Total: 50 Minutes
1. Cook spinach in microwave according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze until very dry.
2. Weigh or lightly spoon 1.5 ounces flour into a dry measuring cup; level with a knife. Combine flour, spinach, ricotta, and next 6 ingredients (through 1 egg) in a medium bowl. Stir gently just until combined.
3. Sprinkle 1/4 cup flour on a baking sheet. Drop ricotta mixture by tablespoonfuls onto floured pan to make about 36 dumplings. Sprinkle dumplings with remaining 1 tablespoon flour, and very gently shape each flour. (Dumplings can be shaped ahead and stored in the refrigerator overnight.)
4. Place marinara in a large skillet over medium heat; cover and keep warm.
5. Bring a large pot of water to a boil. Reduce heat to medium-low. Add 9 dumplings to water; cook 5 to 6 minutes (do not boil). Remove dumplings from pan with a slotted spoon, and place in marinara; keep warm. Repeat procedure 3 times with remaining dumplings.

Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions

This was a dish truly for my husband. He loves meat and potatoes so I was pleased to find this recipe for Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions
which incorporated his love of Kielbasa and potatoes. It literally was chopping, searing and slow cooking on a stove top. I served it with roasted Brussel sprouts and sauerkraut.

Saucy Hungarian Red Potato Goulash with Smoked Sausage and Savory Caramelized Onions

Ingredients:

1 (14 ounce) smoked sausage, sliced on the bias into thin medallions
2 tablespoons butter
2 onions, quartered and thinly sliced
1 garlic clove, pressed through garlic press
• Salt
¾ teaspoon freshly cracked black pepper
1 ½ teaspoons paprika
10 medium-size red skin potatoes, peeled and sliced into ½” thick circles (about 2 ¾ lbs)
1 ½ cup chicken stock
1 tablespoon chopped flat-leaf parsley
• Olive oil
Preparation:
-Place a large, deep, non-stick pan (or even medium non-stick pot) over medium-high heat, and add in about 1 tablespoon of oil; once the oil is hot, add in the smoked sausage medallions, and caramelize them for a few minutes until they become a deep brown color; remove the sausage from the pan with a slotted spoon, and set aside.
-To the same pan or pot, add in the butter, and allow it to melt; add in the sliced onions, and caramelize those in the butter and sausage drippings until a rich, golden-brown, about 5-7 minutes; next, add in the garlic, plus a couple of pinches of salt, the freshly cracked black pepper and the paprika, and stir to combine with the onions; saute just until the garlic becomes aromatic.
-Next, add in the sliced potatoes, and fold them into the caramelized onions/garlic to coat them well; add in the chicken stock and stir to combine, then push the sliced potatoes down into the stock/onion mixture as much as possible to allow them to cook evenly; cover the pan/pot with a lid that is askew to allow some steam to escape, and simmer on medium-low heat for about 15 minutes, stirring gently once or twice during this time; then, uncover the pan/pot and allow the potatoes to continue to simmer for another 10 minutes, or until they are tender and the sauce a bit thickened, stirring once or twice during that time. (It’s perfectly fine for some of the potatoes to break up in the sauce as it helps to thicken it, just take care not to break them too much.)
-Finish the Goulash by adding the caramelized smoked sausage back into the pan/pot, as well as the parsley, and gently fold those in to incorporate; add a little drizzle of olive oil in, and add a couple more pinches of salt and pepper, if necessary; serve hot with bread, if desired.

Spinach Artichoke and Pesto Naan with Feta

This Spinach Artichoke and Pesto Naan with Feta was so delicious and easy to make. I highly recommend it! 

Spinach Artichoke and Pesto Naan with Feta

Serving Size: makes 2 naan pizzas

Ingredients

2 pieces Naan bread
1/2 cup of your favorite pesto
1/2 cup chopped fresh spinach
1/2 cup chopped artichoke hearts, jarred or canned, drained
1/4 cup shredded mozzarella cheese
1/2 cup Nikos Tomato-Basil Feta cheese

Instructions

Preheat the oven to 400 degrees.Spread each naan evenly with pesto. Top with chopped spinach, artichoke hearts, mozzarella, and Nikos cheese.
Place flatbread on a baking sheet, and bake for 8-10 minutes or until crust is golden and cheese is melted. Allow to cool before serving. Enjoy!

Eggplant Balls

These eggplant balls were so flavorful and easy to make I would totally use them as an alternate to meatballs. Packed with flavor. Plus for extra health I baked mine at 350 till brown instead of frying them. It would go great with the Zoodles recipe I made in the spring. 
Eggplant Balls


1 large eggplant, unpeeled
salt, to taste
1 cup + ⅓ cup panko breadcrumbs, divided
¼ cup grated parmesan cheese
2 tbsp minced parsley
1 garlic clove, minced
freshly ground black pepper
1 large egg, lightly beaten
extra virgin olive oil, for frying

Roasted Chicken and Potatoes with sautéed Asparagus

I tried the new line of simmering sauces from Marketplace(Target Brand). It was too ad onto roast chicken and potatoes. It was peppery and delicious. I threw in some asparagus as well as I love that vegetable.

Zesty garlic & basil chickpea burgers with a creamy avocado pesto

These veggie balls reminded me very much of falafel. They were so easy and flavorful to make. This is a great meal or appetizer. The next day I put the extra balls in a salad.

Zesty garlic & basil chickpea burgers with a creamy avocado pesto

INGREDIENTS
1 (15 oz) can chickpeas, rinsed and drained
2 cloves garlic
8 large basil leaves, chopped
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
1/8 teaspoon cayenne pepper, if you like a tiny bit of heat
1/8 teaspoon tumeric
1/4 teaspoon sea salt
freshly ground black pepper
1 egg, slightly beaten
1/4 cup diced red onion
1/2 cup whole wheat breadcrumbs, plus more if needed (see notes below recipe for alternatives)
Optional: 1/4 cup diced bell pepper or shredded carrot
1 teaspoon olive oil, for cooking the burgers
1/2 cup Avocado Basil Pesto


INSTRUCTIONS
Toppings: Sliced Avocado, spinach, sliced tomato, red onion
Whole grain or gluten free buns or lettuce wraps
In the bowl of a food processor, add in chickpeas, garlic, basil, lemon juice, cumin, cayenne pepper, tumeric and salt and pepper and process until coarsely chopped but not completely liquid-like. Transfer to bowl and fold in egg, onion and breadcrumbs. You can also add in 1/2 cup of diced bell pepper or shredded carrots if you'd like. Mold into four patties, add more breadcrumb if the patties are too wet. I found that 1/2 cup was perfect for me, but it may be different for you.
Place patties on a baking sheet lined with wax paper, cover with plastic wrap and refrigerate for 20 minutes or up to 2 hours.
Next make your pesto by adding all of the pesto ingredients besides the water to the bowl of a food processor. Process a few times the slowly add in water until pesto reaches a thick but spreadable consistency. Transfer to a container and refrigerate for optimal storage. You can find the pesto recipe here.
Heat oil in large skillet over medium high heat. Add patties and cook for 4-5 minutes on each side or until golden brown. Serve on a bun or in a lettuce wrap and add two tablespoons of pesto on top. I also suggest topping yours with avocado, onion and spinach if you'd like! Makes 4 patties.

Argentine Asado Burgers With Seared Provolone and Chimichurri

This Argentine Asado Burgers With Seared Provolone and Chimichurri was one of the best burgers I have ever had in my life. It was so flavorful and easy to assemble. Honestly I didn't even put the cheese on my burger. I just wrapped a big old romaine lettuce leaf around the burger and added the chimmichurri on top of it. So very good and perfect for the upcoming 4th of July holiday.


Argentine Asado Burgers With Seared Provolone and Chimichurri

Ingredients

1 1/2 pounds ground beef chuck, preferably about 80% lean, formed into 4 (6-ounce) patties
Kosher salt and freshly ground black pepper
4 (1/4-inch thick) rounds provolone cheese
8 thin slices crusty peasant bread, trimmed to size of patties, drizzled with olive oil, and toasted until lightly browned
Chimichurri Sauce, for spooning

Directions

Press a dimple into the top of each burger patty. Season patties generously with salt and pepper. Heat oil in a large cast iron skillet over high heat until lightly smoking. Add patties and cook, turning, to desired doneness (120°F for rare, 125°F for medium rare, or 135°F for medium). Transfer to a plate and allow to rest for 5 minutes.

Meanwhile, pour off fat from skillet and wipe clean with paper towels. Return skillet to high heat and heat until smoking. Add cheese rounds to skillet and cook until undersides are just starting to turn molten, 15–30 seconds. Using a thin metal spatula, quickly scrape under each cheese round and flip. Cook until cheese is almost fully melted and softened throughout, then slide spatula underneath and transfer each round to a burger patty. Season with salt.

Set each cheese-topped patty on top of a slice of toast, spoon chimichurri sauce on top, and close burgers. Serve right away. 

I love gnocchi. Little pillows of buttery happiness. Sometimes I do crave the carbs. Especially pasta. Ooooh pasta. Anyway this Parmesa Ricotta Gnocchi is quite easy to put together and amazing.

Parmesan Ricotta Gnocchi

Makes 4 servings

2 cups whole-milk ricotta cheese
2 large eggs, slightly beaten
2 cups Parmigiano-Reggiano, finely grated
1 1/4 cups all-purpose flour
1 TBSP black pepper
1/2 TBSP Salt
Your favorite sauce to serve with

Prepare a baking sheet with lightly floured parchment paper.

In a large bowl, stir together the ricotta, eggs, salt and pepper until the mixture is uniform.

Add the flour in two batches until the dough is soft and still slightly wet.

Flour a surface and turn the dough out of the bowl. Divide the dough into 3 parts. Roll each into a 1″-1 1/2″ rope. Make sure your hands are well floured as well. Using a bench scraper or a floured knife, cut rope into 1″ pieces. Place on the prepared and floured baking sheet making sure they are arranged in one layer.

If not cooking right away, make sure they are covered with a clean kitchen towel.

To cook, bring a large pot of salted water to a boil. Drop in the gnocchi and give it a stir to make sure they are not sticking together. I recommend doing this in 2 batches. They should take no longer than 3-4 minutes to cook through. Lift out of water with a slotted spoon and throw right into the sauce or pan depending on how you are serving the gnocchi.

Cabbage Noodle Pad Thai

I adore shrimp pad thai. The variety of flavors and colors. But I am trying to cut back on the amount of carbs. It is a struggle and a learning experience on how to reteach myself to eat. More protein, the right type of protein, minimal carbs, more fresh fruits and veggies. So I was very happy to find this recipe
for Cabbage Noodle Pad Thai. I've had cooked cabbage before but as a stuffed cabbage, or in borscht and of course cole slaw. The dish was easy to put together, and tasted even better than traditional pad thai.

Cabbage Noodle Pad Thai

Ingredients

2 oz or about 2 tbs tamarind paste
1/2 cup boiling water
4 tbs coconut sugar
3 tbs fish sauce
1 tbs rice wine vinegar
2 small-medium bell pepper, julienned
2 medium carrots, julienned
8 scallions, chopped (white and green parts divided)
2 cloves garlic, minced
2 inches fresh ginger, peeled and grated
1 medium sized head cabbage, sliced into "noodles"
3 eggs, beaten
1 lb wild caught shrimp
sesame oil, or coconut oil
salt and pepper

For serving

crushed peanuts
lime
cilantro
bean sprouts
crushed red pepper

Directions

Add tamarind paste and boiling water to a bowl. Allow to sit and soften while you prepare vegetables and peel shrimp.
Press the tamarind paste through a fine mesh strainer, scraping with a spatula or back of spoon. Discard remaining fibers.
To strained tamarind paste add coconut sugar, vinegar, and fish sauce. Stir to dissolve coconut sugar.
Heat a wok or large pan to high heat and add a bit of oil. Season peeled shrimp with salt and pepper and add to wok, cooking just until opaque. Remove from pan and reserve.
Add a little more oil, and add white parts of scallions and minced garlic. Cook for about 30 seconds and add carrots, grated ginger, and a pinch of salt. Cook for several minutes and add bell peppers, cabbage, sauce and green part of scallions. (add half of the bean sprouts now, if using) Stir frequently and cook until vegetables begin to soften, 8-10 minutes.
Slide vegetables to one side of wok or pan and add beaten eggs. Let set for a minute and then scramble, incorporating into the vegetables. Add cooked shrimp and toss to combine. Add more salt and pepper to taste.
Transfer to a serving dish and serve with peanuts, cilantro, lime, bean sprouts, and crushed red pepper.