Baked Falafel with Yogurt Beets

My goal was to not have to go to the grocery store for this meal. Maybe this was my preminition that I was going to have money sucked out of me the following day due to unforeseen car issues - this perhaps was my attempt to "save a little money." Not that it will help with the $700 bill...but that's neither here nor there (perhaps I'm a little bitter...)

To be honest, I LOVE vegetarian cuisine for the most part but I am not a huge fan of falafel, a staple in the diet of several veggie lovers. I'm not sure what it is about the chickpea "fritters" that I am not crazy about. I love chickpeas, ingredients are usually fresh, they aren't super greasy...but when I have the choice, I'd much rather have just the hummus rather than the falafel. So why then did I choose to make falafel for dinner tonight? Well we had all of the ingredients, and I want to develop a taste for these yummy protein veggie balls. And I saw a baked recipe which sounds healthier so I thought - why not! Let's give it a go!

We did about slightly more than a half recipe for this meal - and use canned chickpeas (gasp!) instead of fresh - it's what we had, and on short notice, all you can do!

Baked Falafel with Tatziki Sauce

• 2 cloves garlic, quartered
• 1/4 cup coarsely chopped fresh cilantro
• 1/4 cup coarsely chopped fresh flat-leaf parsley or mint (we used mint)
• 2 cups chickpeas
• 1/2 cup plain coarse bread crumbs
• 1 to 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon baking powder
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 teaspoon hot pepper sauce (such as red or green Tabasco)
• Coarsely ground black pepper to taste
• Olive oil for brushing

1.Place garlic, cilantro, parsley or mint, chickpeas, and bread crumbs in the bowl of a food processor. Pulse a few times to chop and blend ingredients.

2.Sprinkle 1 tablespoon lemon juice over chickpea mixture and pulse a few more times. Sprinkle baking powder, cumin, salt, Tabasco, and black pepper over mixture and pulse until the chickpea mixture reaches a workable paste-like consistency. Add an additional tablespoon of lemon juice if it seems very dry.

3.Preheat oven to 400 degrees F. While the oven is getting hot, line a baking pan with foil and brush with olive oil. Using a large tablespoon or #40 disher (ice cream scoop), scoop balls of dough into your palms and form them into patties. Set aside on work surface while you form the remaining mixture.

4.Arrange falafel patties on oiled baking sheet and brush them with olive oil (you can't be super chinsy here or else they won't brown). Bake at 400 degrees F for about 15 to 20 minutes, until the tops are golden brown and crispy. Turn once midway through baking.

5.Remove from oven and let falafel cool on pan for a minute or two before removing to plates or pitas with a spatula.

6.Serve in a whole-grain pita with leaf lettuce and plenty of Tzatziki Sauce.

Tzatziki Sauce
• 1/2 cup plain nonfat yogurt
• 1/2 cup sour cream (low fat is fine)
• 1 large clove garlic, minced
• 1 tablespoon chopped fresh dill (we used cilantro)
• 1 teaspoon fresh lemon juice
• 1/4 teaspoon lemon zest
• 1 kirby cucumber, peeled and finely diced
• Kosher salt and freshly ground black pepper to taste

Combine all ingredients in a small mixing bowl; stir to incorporate. Cover and chill for at least 30 minutes prior to serving. Taste after chilling and adjust seasonings if necessary.

We also served this with the yogurt beet dish that we have made several times before and I have record of in other posts. Just roasted beets, yogurt (use fage), equal parts lemon juice and EVOO, cinnamon, cayenne, parsley (we used cilantro), salt and pepper.

So what is my post-falafel eating view of the dish? I still don't love falafel. It is too dense for me, I think that is the issue. I have had some "lighter" falafel balls that are more appealing but in general, it's a big patty of mashed beans and that is fairly heavy. These had great flavor and I think I really enjoyed one falafel patty, I didn't need the second - at that point I was falafeled-out. Give me a big mound of hummus and I'll be happier.

As for the baking vs. frying? It's a great lower fat approach, that's for sure. The detail I did not yet mention is that the patties did not quite brown during baking - only slightly. To get a more profound "crispness" to the patties, we did end up putting some oil in a pan and pan-frying them for a brief time. Still better than deep frying.

The flavors, as I said, were really nice. It wasn't bad, Derek liked it - it just wasn't as exciting as some meals can be. Plus, I always have the issue with pitas breaking when I stuff them with fillings...I ended up using my fork and knife for the second half of the pita. Would have rather had the falafel patty on top of a bed of lettuce with tomatoes, red onion and tatziki sauce drizzled over top. That would be my kind of meal!

Citrus Steamed Calamari Salad

Citrus Steamed Calamari Salad
recipe chosen and adapted by Derek

Ingredients:

2 naval oranges
3 bay leaves
1 pound of fresh calamari, cut into rings and tenticles
1.5 tablespoons extra virgin olive oil
juice of 1/3 lemon
2 tablespoon olives, sliced (did a mixture of kalamata and garlic green olives)
10 cherry tomatoes, roasted with a drizzle of olive oil, salt, and pepper in oven at 400 degrees for 10 minutes or until they burst
6 mint leaves, chiffonade
a few basil leaves, chiffonade
1/2 head of frisee, washed and cut into bite sized pieces
1/2 cup watercress (measurement approximage)
1 small bulb of fennel, cut the fennel bulb in half and core the triangle tough center before thinly slicing
Sea salt
Red pepper flakes
Red Lettuce Leaf (or other variety) for garnish

Preparation:

1. In a large pot bring 2 quarts of water, the skins of the oranges and bay leave to slow boil. Put the calamari into bamboo steamer, lined with cabbage, and place them over the boiling water. Steam until cooked through, about 5 minutes. Put the calamari into the refrigerator for 10 minutes, until cool.

2. Meanwhile, segment the oranges and put into a serving bowl. When the calamari are cool, toss them with the oranges and add the oil, lemon juice, olives, mint leaves, frisee, watercress, tomatoes, fennel, red pepper flakes and salt to taste. Toss to combine. Serve over a large red lettuce leaf (used for presentation and for added substance - I ate my whole leaf, as did Derek!)

The days of chewy, rubbery calamari are over. We have again cooked a really fabulous calamari dish. The best part about this one? They were out of the fresh, uncleaned squid at the store so we had to purchase the fresh, cleaned squid instead - shame ;-)

The lightness of the calamari with the subtle sweetness of the orange, paired with the briney olive and herbal-natured fennel...it was a really great, light yet fulfilling dish. Oh and I almost forgot one of the best parts, the roasted tomatoes! The recipe that we used did not call for it but I thought the color and flavor would go well so Derek popped them in the oven to add yet another burst of flavor to the dish. And when I say burst...I mean that literally. When I cut into the tomatoes, the juices would flow out, acting as another "dressing" for the salad.

I bought some olive bread and made a quasi crostini but brushing slices with EVOO and salt and popped it in the oven until it is lightly browned. Added fresh pepper once I took it out (didn't want to burn the pepper!) and then spread some of that leftover tomato/onion puree that we had saved from the heriloom tomato soup dinner the night before.

No wine this night, but I do believe we topped the night off with cream sherry :)

Heirloom Tomato Soup

I'im wondering if I should start each entry with my "inspiration ingredient." There always seems to be one or two ingredients that I have on hand, or that I have a desire to cook with, that inspires the entire meal.

Tonight's Inspiration Ingredient: Heirloom Tomatoes

Yum. We received a bunch of heirloom tomatoes in our last shipment and wanted to find a good way to use them to really bring out the fresh, delicious taste of the tomatoes. I will equate an heirloom tomato to an old-vine grape, one that has been around for year and years and is "passed-on" through generations. These tomatoes come in all different sizes and shapes which make them absolutely beautiful when used raw or with minimal cooking to preserve the "image." Though we did not aspire for aesthetic appeal in tonight's dish, we did want to focus on the pure flavor of the tomatoes. Thus, the drive toward a comforting tomato soup and grilled cheese.

This vegan recipe stood out to me in my search as being slightly different than a traditional tomato soup and the fact that it wasn't a cream-based soup got thumbs up from me. We did a full recipe and make only slight modifications.

I really wish I could go into this picture and wipe the sides of the bowl clean. And while I'm at it...get a better camera as well...

CREAMLESS CREAM OF TOMATO SOUP
Adapted from Cook’s Illustrated

• 3 Tablespoons Olive Oil
• 1 Small Onion, diced
• 3 Cloves Garlic, minced, about 1 1/2 teaspoons
• 2 Lbs Assorted Heirloom Tomatoes
• 1 Bay Leaf
• 1 1/2 Cups Vegetable Broth
• 1 teaspoon Brown Sugar
• 1 Slice of Bread, crusts removed, torn
• 3/4 teaspoon Salt, more or less, to taste
• Freshly Ground Black Pepper, optional, to taste
• Fresh Basil, chopped, optional for garnish
• 
  
• additions: cayenne pepper (pinch - added a perfect subtle heat)

Heat the oil in a large pot.

Dice and add the onion, minced garlic and bay leaf.

Sauté over medium until the onions are soft and translucent but not browned.

Add diced tomatoes and cook for about 10 – 15 minutes or until the tomatoes have softened, released their juices and lost their skins.

Stir in the sugar, bread and broth, then bring the soup to a boil then reduce it to a simmer.

Once the bread is soft and begins to break down, remove the bay leaf.

Using a hand immersion blender, mix the soup until smooth.

In batches if necessary, pass the soup through a mesh strainer and return to a cleaned pot. (I saved the scrappings as they were so tasty, I simply could not have thrown them away! They were delicious spread over some toast!

Reheat as necessary.

Add salt, and pepper if desired. Seasoning to taste.

Garnish with fresh basil.

Serves 4. (or 2 if you are Derek and Katie and each eat enough for two people!!)

We served this with a grilled cheese made from fontina cheese and prosciutto. On mine, I also spread some of that tomato "scrapping" goodness before grilling the sandwich. It was fabulous.

Kurobuta Pork with Apricot Jus, Lentils and Sugar Snap Peas

For this meal, my only contribution was prepping the sugar snap peas by trimming the ends and removing the tough string. Other than that, I was virtually absent from the kitchen while Derek prepared this delicious creation, much of which was his own recipe. This is a wonderful thing, however, makes recreation and regurgitating the recipe a difficult task. Instead, I'll try to describe the flavor profiles and see what I can remember. Maybe one day Derek will help contribute and put in his input...one day.

Kurobuta Pork
This was the first time I had a whole kurobuta piece of meat all to myself (I had previously just tried a bite of Derek's). With pork not being my all time favorite protein, I usually don't get too excited when it is on the menu. Kurobuta, however, is a totally different species. Also dubbed "berkshire pork" it is the creme de la creme of pork. It is juicy and flavorful and not a tough chewy (oftentimes) blob much like its cousin, the normal pork chop. The pork itself was done simply. Salt, pepper, flour...pan sear it until browned and stick it in the oven until it reaches the ideal temp (I don't remember what this was...maybe 170 or so??).

The pork is then topped with an apricot "jus" that is made from pureed apricots (skinned), some poblano-ish pepper, onion, garlic (maybe)? and the good eats stuck to the bottom of the pan that the pork cooked in. I believe the liquid was chicken stock that was used to make this an actual sauce. For looks and texture, Derek then strained the mixture so we were left with a quite delightfully silky sauce!

Lentils with Bacon and Dried Apricots
Derek didn't surprise me when he told me that "you don't really love the ingredients in this meal but I think they will all work really well together." He was talking about a) lentils...I like them but prefer when they are in soup rather than just on a plate, b) bacon, ok it's good and I do prefer it in dishes than plain, but still, it's bacon, and c) dried apricots - really not a fan...

Derek cooked the lentils, bacon, apricots, probably some onion...it was good. I was actually sifting through a bit to find the apricots because they added a perfect touch of sweetness to the hearty lentils and meaty/salty bacon. OK I approve.

Steamed Sugar Snap Peas
These were exactly what they say...sugar snap peas (DELCIOUSLY big, fat pods fresh from the farmers market - to die for) that were steamed, topped with a quasi-generous amount of salt and some pepper. We used our bamboo steamer which is always fun to use. Didn't want to steam them for too long - maybe 5 minutes? The crunch to these guys is the best part and was necessary with the heartiness of the other two dishes.

We had wine that night too...I think...don't we always when Derek cooks?

Spicy Thai Shrimp Lettuce Wraps

There is something to be said about playing with your food. When you have a whole menu board of ingredients in front of you and it is up to you to create the perfect combination to treat your tastebuds. Lettuce wraps are a perfect example of this and are commonly found on menus of pan-asian restaurant...P.F. Changs anyone?

Besides the fun of building your own wrap, this dish is fabulous because of the great contrast between the crisp lettuce and an interesting-spicy filling.

Rather than use ground chicken as many lettuce wraps seem to use, I wanted to go a slightly fresher route and use shrimp (though Derek, a bit weary of eating shrimp due to allergies, used chicken and it was tasty). I came across this recipe and immediately was hooked. It was much like another asian dish that I simply love - summer rolls! Those usually contain some cellophane noodles, shrimp or tofu, mint and/or basil, some sort of matchstick vegetable...and a fabulous dipping sauce. Therefore, this meal is a perfect hybrid of these two wonderful asian dishes.

Spicy Thai Shrimp Lettuce Wraps

Ingredients
3/4 pound (16 to 20 per lb.) raw shrimp, peeled and deveined
1/4 teaspoon salt
1/4 teaspoon pepper
1 package (3 3/4 oz.) cellophane noodles (see notes)
2 tablespoons rice vinegar
1/2 to 1 teaspoon hot chile flakes
2 tablespoons fresh lime juice (about 3 small limes)
2 cloves garlic, minced
1 tablespoon sugar
4 tablespoons Asian fish sauce (nuoc mam or nam pla)
2 heads Boston or butter lettuce, cores trimmed and leaves separated, rinsed, and drained
1 large carrot, peeled, ends trimmed, and grated lengthwise into ribbons
1/4 cup basil leaves
1/4 cup cilantro leaves
1/4 cup mint leaves
1/4 cup dry-roasted peanuts, finely chopped
(Katie additions) green onions and bean sprouts

Preparation
1a. (Recipe Instructions)Put shrimp, salt, and pepper in a pot and add cold water to just cover shrimp. Bring water to a boil, then reduce heat to a simmer and cook until shrimp are bright pink and tails are curled, about 1 minute. With a slotted spoon, transfer shrimp to a colander and let cool.

1b. (Katie version)Peel and devein shrimp. Thread onto skewers and coat with a thin layer of chili-garlic sauce (found in Asian stores). Sprinkle with salt and pepper. Squeeze some lime juice over the shrimp. Broil until cooked through.

2. Put cellophane noodles in a medium pot and cover with hot water. Cover pot and set aside until noodles are softened, at least 15 minutes. Drain noodles and (using kitchen scissors) cut into 2- to 3-inch pieces. Return noodles to pot, drizzle with rice vinegar, and toss. Cover and set aside.

3. In a small bowl, mix chile flakes and lime juice and let sit several minutes. Add garlic, sugar, and fish sauce; whisk until sugar is dissolved. Transfer sauce to a serving dish.


4. To assemble wraps, arrange some noodles in the middle of each lettuce leaf and top with 1 shrimp. Garnish with carrot, basil, cilantro, mint, and peanuts. Tuck up the bottom of each leaf and fold sides inward to eat. Drizzle with or dip into sauce.

Horrible picture but you get the idea. These are so fun to make. The peanuts really added to the depth of the dish - adding some additional crunch, some meatiness, and some salt. The dipping sauce was surprisingly really tasty. I thought it would be strong on the fish sauce with the measurements that it required but the lime really accented the fish sauce and made for a great combination. Rather than dipping, we just drizzled some on the wrap.

With the leftover ingredients, I simply threw them on top of some torn up lettuce and made a salad for the next day - couldn't let the fresh goodness in this dish go to waste!!

Fresh Corn Soup Topped with Roasted Corn Guacamole

Though it is "summertime" I had a pleasant remembrance of Trader Joe's delicious Creamy Corn and Roasted Red Pepper soup and decided that would be a good use of the corn that we had received in our last vegetable shipment (note, I put summertime in quotations because it is as cold as a SC winter here in SF...hardly surpassing 60 degrees on some days...misterable).

I was attracted to a recipe that I found online that incorporated fresh summer-esque ingredients such as avocado, lime, and cilantro. The only modifications that were made were a cutting the recipe down by about half since we only had 3 ears of corn to work with (though we found a fourth after the fact) and adding tomatoes to the salsa.

Roasted Corn Guacamole
Kernels from 3 ears fresh corn, or 2 cups frozen corn, defrosted
1 tablespoon olive oil
Salt and black pepper
1 tablespoon finely chopped red onion
2 tablespoons fresh cilantro, finely chopped
1 lime, finely grated zest and juice
1 jalapeño, stemmed and seeded, finely chopped
1 avocado, pitted and chopped

Soup
Kernels from 5 ears fresh corn, or 3 cups frozen corn, defrosted
2 tablespoons olive oil
1 clove garlic, crushed
1/2 red onion, chopped
1/2 tomatoe, seeded and chopped (our addition)
1 jalapeño, stemmed and chopped
Salt and black pepper
1 1/2 cups chicken broth
Cilantro sprigs, to garnish

Roast the Corn for the Guacamole
Preheat the oven to 450°F. Prepare a baking sheet by lining it with parchment paper or aluminum foil.

Put the corn kernels on the baking sheet and toss with the oil, 1/4 teaspoon salt, and black pepper to taste. Spread the corn out evenly on the baking sheet and roast for 20 minutes, until the corn turns a golden brown. It may seem that you have left the corn in the oven for too long, but you want the corn to caramelize and get a little crunchy. Remove the corn from the oven and set aside.

Prepare the Corn for the Soup
Put the kernels (fresh or frozen and defrosted) in a blender.

Combine the oil and the garlic in a soup pot over medium heat. Add the onion and jalapeño. Season with salt and pepper and sauté until the vegetables are soft and translucent, about 6 minutes. Transfer the vegetables to the blender and puree until smooth. (You may need to pulse or stir the corn mixture in order to achieve a smooth consistency, but do not add any more liquid.)

Simmer the Soup
Pour the corn puree into the soup pot and place over medium heat. Stir constantly for a few minutes, until the soup begins to thicken. Slowly whisk or stir in the chicken broth. Bring to a boil, decrease the heat to a simmer, cover, and cook for 15 minutes.

Finish the Roasted Corn Guacamole
In a bowl, combine the roasted corn, red onion, cilantro, lime zest and juice, and jalapeño. Gently stir in the avocado. Season with salt and pepper.

Serve and Garnish
Ladle the soup into soup bowls. Place a generous spoonful of the guacamole in the center of each bowl. Garnish with a small sprig of cilantro placed in the center of each.

The flavor was killer. It was sweet and savory and fresh all in one. With only three cobs of corn (using 2 for the soup and 1 for the salsa) - it was a "light" meal and I would have liked more soup - but with the garnish, it was filling...got to love avocados. The soup wasn't completely smooth but I was okay with that, I liked the slightly rustic appeal, it showed that it was fresh.

I had hoped there would be leftovers, but sadly, none were to be found.

Lemon Basil Cod with Sugar Snap Pea, Orange, Fennel Salad and Brown Rice Pilaf

The origins of this meal come from a simple first trip to the local Farmer's Market and let me tell you, we will be back. It's every Sunday from June to October at Fort Mason which is just a few blocks from the apartment - so wonderful to just hop on over there to browse whatever goodies the farmers have in season!

This time there seemed to be a strong emphasis on peaches and plum and tomatoes. Oddly enough...we didn't use any of those for our meal :)

Our inspiration was at the seafood stand where the individual portions of fresh fish were so nicely bagged in ziploc bags...and I thought something about the simplicity of a ziploc bag meant that these fish must be fresh! Our selection? Lingcod - I had never heard of it but it was just a mild white fish with a distinct flavor that was recommended to us. We were also told a good way to cook it would be to put it in foil with some flavorings and toss it on the grill.

Here was our interpretation of that tip:

2 lingcod filets
salt
pepper
EVOO
garlic clove, minced
basil leaves, torn
1/2 lemon, thinly sliced
fennel fronds

Place the above ingredients (with the fish on the bottom) on tinfoil and fold up to create a packet.

Ideally you would grill the fish at this point but with our lack of a real grill, we baked the fish at 375 for about 25 minutes - until cooked through.

Serve over rice so it catches the delicious juices that are caught in the tinfoil packet - do not throw them out!!

Derek made a brown rice pilaf with carrot, garlic and onion. He added the carrot in after 20 minutes of cooking so it didn't get too mushy. The rice was really fabulous!

I was inspired by the huge, fresh sugar snap peas at the farmers market so I decided to make a simple salad out of the three other items that we bought that day: fennel, oranges, sugar snap peas. I segmented the orange and reserved the membrane for the juice to make a citrus vinaigrette with the orange juice, lime juice, EVOO, and a splash of apple cider vinaiger. The fennel should have been a little thinner but our knifes really need to be sharpened and/or we need a mandoline. It was a very refreshing salad and I'm just thinking about those sugar snap peas now...wanting more!! So crisp, and sweet, and...green...so good :)

Red Miso Soup with Tofu and Broccoli

Red Miso Soup with Tofu and Broccoli

Red Miso Soup with Tofu and Broccoli

Ingredients

• 2 tsp. grapeseed oil
• 1 large garlic clove (about 2 tsp.)
• 1 Tbsp. ginger, minced
• 1/2 cup onion, finely diced
• 1 carrot, peeled and cut into thin half-moons
• 5 Tbsp. red miso paste
• 3.5 cups water
• 1 broccoli stalk, florets separated
• 1/2 cup button mushrooms, sliced
• 1/2 block of firm tofu
• spinach (a few handfuls)

Directions

In a large pot, heat the grapeseed oil. Add the garlic and ginger. Let cook for about 30 seconds (be sure it isn't too hot, you don't want to burn the garlic!). Add the onion and carrot and cook on medium heat until the onion is just about translucent. Add the red miso paste and mix into the onion mixture. Now add the water and stir unil the miso paste is well incorporated. Bring to a boil and add the broccoli, mushrooms, and tofu. Let cook for about three minutes until heated through and the broccoli starts to become tender (you don't want the broccoli to become too soft and lose its beautiful green color!). Finally, add the spinach and stir until it begins to wilt.



It's as easy as that! Serve with a nice Asian salad or some grain-filled bread.

I love not using a recipe at all and having it turn out really good. I had the leftovers the next day and was very happy with the results. It was a great way to use up some of those vegetables that were just sitting there in the refrigerator. I would suspect you could use any variety of miso paste though I am not yet a miso guru!

Spicy Thai Tofu with Red Bell Peppers and Peanuts

Spicy Thai Tofu with Red Bell Peppers and Peanuts

Ingredients
•1/3 cup olive oil
•2 large red bell peppers, seeded, thinly sliced
•3 tablespoons minced peeled fresh ginger
•3 large garlic cloves, finely chopped
•1 14- to 16-ounce package extra-firm tofu, drained well, cut into 1-inch cubes
•3 green onions, thinly sliced on diagonal
•3 tablespoons soy sauce
•2 tablespoons fresh lime juice
•1/2 to 3/4 teaspoon dried crushed red pepper
•1 6-ounce bag baby spinach leaves
•1/3 cup chopped fresh basil
•1/3 cup lightly salted roasted peanuts

Preparation

•Heat oil in wok over high heat. Add bell peppers, ginger, and garlic; sauté until peppers just begin to soften, about 2 minutes. Add tofu and green onions; toss 2 minutes. Add next 3 ingredients. Toss to blend, about 1 minute. Add spinach in 3 additions, tossing until beginning to wilt, about 1 minute for each addition. Mix in basil. Season with salt and pepper. Sprinkle peanuts over.

I don't have a lot to say about this meal since it has been about a week and a half since I made it, but I will say that I would make it again. I did a half recipe which was enough for a dinner and lunch the next day. It keeps very well for leftovers and could be delicious cold or hot. I used siracha sauce instead of the red pepper flakes and make it slightly spicy...after all the name is spicy thai tofu!! I love the taste of siracha, it's almost like a sweet/hot combination...much better than your typical tabasco sauce!

My goal for this recipe was to replicate a similar tofu that I have gotten from a nearby gourmet store that is just so fantastic but I can tell it has a decent serving of oil incorporated in it. Not that this recipe was oil free - but it had considerably less. I think the oil is definitely a necessary component, cooking spray just wouldn't have the same flavor profile. I like the fact that it is a peanut dish without the peanut sauce which tends to be on the unhealthy side - depending how it is made (though I am a true sucker for peanut sauce).

The sweetness of the peppers and the spike of the lime juice, mixed with the spicy siracha and creamy tofu contrasted with a crunchy peanut made for a really interesting and easy dish.