Tzatziki is just so refreshing! There should always be some of this in the refrigerator! So easy to make and it goes with so many things!
1/2 cup (125 ml) Shredded Cucumber
Pinch of Salt
1/2 cup (125 ml) Greek-style Yogurt
2 cloves Garlic, minced
2 Tablespoons chopped Fresh Dill or 1 Tablespoon (15 ml) Dried Dill
2 teaspoons (10 ml) Lemon Juice
Pinch of Pepper
1/3 cup (75 ml) crumbled Feta Cheese
Mix cucumber with pinch of salt; let stand for 10 minutes.
Squeeze out moisture.
In small bowl, mix together cucumber, yogurt, garlic, dill, lemon juice, pepper and a pinch of salt.
Garnish with Feta Cheese.
I have a falafel recipe somewhere but it seems to have gotten lost in all the moving around we have done over the years. I googled “falafel recipes” and ended up at Food.com where I found this recipe by justcallmetoni
I read a few of the reviews and admittedly, the first time I made these I didn’t have any cilantro or parsley in the house! I subbed in a bit of dried parsley and a bit of coriander; they were amazing! Second go around, I had cilantro but no parsley…I really need to get my act together! I had my doubts about the green falafel. I thought my boys might not like it but they proved me wrong. The next time I make this it is my goal to have both fresh parsley and fresh cilantro on hand!
Sometimes I make falafel and serve it with Bombay Rice and a green Vegetable; sometimes I make it and serve it in a wrap. You can make this recipe and use the resulting falafels quite successfully, either way!
Falafel Wrap
1 Tbsp (15ml) Olive Oil
1 small Onion, finely diced
1 clove Garlic, minced
1 – 14 oz (398ml) can Chick Peas
1 cup (250 ml) loosely packed Cilantro
1 cup (250 ml) loosely packed Parsley
1 cup (250ml) cooked Brown Rice*
1 teaspoon (5 ml) Curry Powder
1/4 teaspoon (1 ml) Cayenne Pepper
1 Tablespoon (15 ml) Fresh Lemon Juice
3/4 cup (175ml) Breadcrumbs
Serve alongside Rice and Veg for a complete Meal
or
Serve in a Wrap or Pita with Lettuce, Tomato, Cucumber, Tzatziki
Method:
Heat oil in a skillet over med-high heat.
Saute onion for a minute or two; add garlic and continue sautéing until onion is soft and garlic is golden, about 4 minutes, total.
Let cool.
Place sauteed onion in food processor; add chickpeas and pulse to coarsely chop the beans.
Add cilantro, parsley, rice, curry and cayenne; pulse until all ingredients are finely chopped and evenly distributed.
Turn the mixture into a bowl.
Stir in lemon juice and 1/4 cup (50 ml) of the breadcrumbs.
Pour remaining breadcrumbs onto a plate.
With your hands, mix chickpea mixture until it is like a moist dough.
Scooping up 1/4 cup (50ml) at a time, form the chickpea mixture into patties.
Coat lightly in the remaining breadcrumbs.
Repeat, making 8 – 3 inch (7.5cm) patties.
Heat cast iron skillet.
Brush lightly with oil.
Place the patties in the skillet, about an inch (2.5 cm) apart.
Cook 4 minutes, until lightly browned.
Turn and cook another 4 minutes, until second side is lightly browned.
Serve immediately alongside Bombay Rice and a Green Vegetable of your choice or in a Wrap or a Pita with thinly sliced Tomatoes, Cucumber, Shredded Lettuce and Tzatziki.
Serves 4 – 6
*I have used plain white rice because it is what I had on hand.
Falafel and Bombay Rice with Wilted Spinach
Or you can just throw ’em on top of some Salad! Oh, Falafel, you are so versatile!
This is the recipe found on the package of Quaker Old Fashioned Rolled Oats. It is super basic and can easily be adapted to suit your tastes. Add whatever fruit you like, spice it up, or don’t; use milk, water, coconut water, almond milk…choice is yours.
So simple to make. Get it this stuff going after you put the coffee on, go have a shower or make the bed or whatever while the cereal is cooking, come back to the kitchen and Voila! Breakfast is ready and so is the Coffee!
Apple Cinnamon Oatmeal
3 1/4 cups Water, Milk, or Almond Milk
1/4 teaspoon Salt
2 cups Old Fashioned Rolled Oats
1 Apple, peeled or not, grated or finely diced
-or 1 cup Applesauce
1/2 teaspoon Cinnamon
In medium saucepan bring liquid and salt to a boil.
Stir in 2 cups old fashioned rolled oats, apple, and cinnamon.
Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
Remove pan from heat.
If desired, cover anklet stand for 2 minutes before serving. This allows the oats to absorb any remaining liquid.
I have been making Chicken (Turkey) a la King for as long as I can remember! I usually serve it with pasta though I have heard you can also serve it over toast or on a bed of rice.
Over at Betty Crocker they show a lovely pic of Chicken a la King served on a wedge of toasted French Bread, and I have to say, it looks pretty amazing! I may have to try that next time!
Chicken a la King
1/2 cup Butter
1 small Onion, diced
1/2 cup Flour
1 small Green Pepper, chopped
3 oz Fresh Mushrooms, sliced – Optional
1/2 teaspoon Salt
1/4 teaspoon Pepper
1 1/2 cups Milk
1 1/2 cups Chicken Stock
2 cups diced, Cooked Chicken or Turkey
3 cups cooked hot Pasta or cooked hot Rice or Toasted French Bread Slices
Melt butter in 3-quart saucepan over medium-high heat.
Add diced onion and sauté for about 4 minutes, until onion is translucent.
Add flour, salt and pepper – cook over medium heat, stirring constantly, until bubbly.
Stir in half the milk and bring it back to a boil, stirring constantly; add remaining milk, stir constantly.
Add chicken stock, half at a time, returning mixture to a boil before the next addition of liquid, stirring constantly.
Boil and stir for 1 minute.
Stir in chopped green pepper, mushrooms – if using, chopped chicken or turkey – reduce heat and cook until heated through, stirring as needed.
We made this at school a few weeks ago and I was eager to try it at home. I used Chef Nathan’s presentation method but used a different recipe for the stuffing. I tweaked the recipe a bit and added garnishes.
Please feel free to hop over to the original Zucchini Boat recipe.
Stuffed Zucchini
1 Tablespoons Olive Oil
1/4 cup Shallots, finely diced
1 clove Garlic, finely diced
3 Small – Medium Zucchini, cut into chunks – flat bottom, angled top, scoop zucchini out of the centre and reserve
8 oz. Mushrooms, finely diced
1 Tablespoon Balsamic Vinegar
3 Tablespoons Bread Crumbs
2 Tablespoons Parmesan Cheese
Preheat oven to 350F.
Line a baking tray with parchment paper; set aside.
In saute pan, on medium-high heat, heat olive oil.
Add diced shallot and cook for a minute or two.
Add diced garlic and continue cooking for a few minutes.
Add finely diced reserved zucchini pulp.
Add diced mushrooms and cook until mushrooms are softened, about 10 minutes.
Remove from heat and add balsamic vinegar, bread crumbs and parmesan cheese; mix thoroughly.
Spoon equal amounts of stuffing into each zucchini cylinder; top each with a slice of cherry tomato.
Bake for 10 – 15 minutes.
Remove from oven, garnish with fresh cilantro and a sprinkling of parmesan cheese.
Serves 4
Welcome to my Kitchen where the most important ingredient is Love.
