Tag Archives: easy

Falafel with Tzatziki

Falafel with Tzatziki

Falafel with Tzatziki

Firstly, please excuse the picture. It’s not my best. My husband and I had a ball game that night and I was in a bit of a rush. I didn’t want a bad picture preventing me from posting a delicious recipe, so I’ve decided to go ahead, unflattering picture and all.

After making a delicious chocolate tart last week and then eating far too much of it, I’ve decided to try and eat a bit healthier this week. Actually, I’m usually a pretty healthy eater throughout the week, it’s the weekend that I struggle with. We seem to be on the go a lot or just in the mood for over indulging. Come Monday I always feel like healthier fare. Keeping that in mind, I decided to start this week off with home made falafel and tzatziki sauce, served along with a salad. If you’ve never or had falafel before, they’re definitely worth trying. They’re full of flavour and loaded with nutrition, plus, “falafel” is just a really fun word to say. Or maybe that’s just me 🙂

Falafel are a traditional middle eastern food, though where they originated in the middle east is still debated. Made from mashed chickpeas (or fava beans in Egypt), the mixture is formed into a ball or patty and then served in a pita. They can also be served by themselves as an appetizer, which is my preferred way of eating them. While you can find these little gems pre-made at the grocery store, I prefer to make them myself. Mostly because I’m a pretty big fan of knowing what exactly is in my food. Even though the ingredient list for this recipe is long, it comes together quite quickly.

I served the falafel with tzatziki because I love how it’s tangyness (I don’t think that’s a word, but you know what I mean) off sets the savoury flavour of the falafel. Enjoy!

Falafel:

398 mL chickpeas, drained and rinsed

2 tbsp extra virgin olive oil

1/4 Cup onion, finely chopped

1/4 Cup carrot, grated

1 clove garlic, minced

1/4 Cup mint, chopped

1/4 Cup italian flat leaf parsely, chopped

1 lemon, juice only

1 tbsp all purpose flour

1 tbsp ground coriander

2 tsp cumin

1 tsp ground cardammom

1/2 tsp cinnamon

1/4 tsp cayenne

salt and pepper

2 tbsp vegetable or coconut oil

Remove the skins from the chickpeas and then mash them in a bowl using a potato masher. You could also use a food processor. I just find that by the time I assemble mine, I could have already mashed the chickpeas by hand. Stir in the remaining ingredients until well combined.  Roll the mixture into 2″ balls. Heat the vegetable or coconut oil in a frying pan. A few at a time, add the falafel to the pan and cook until golden on all sides and heated through.

*Another option for cooking the falafel is to place them in the oven at 400 degrees Farenheit for  15-20 minutes.

Tzatziki:

3/4 Cup full fat plain greek yogurt

1/4 Cup cucumber, grated

2 tbsp mint, chopped

2 tbsp lemon juice

1 clove of garlic, minced

Stir all the ingredients together until well combined. Store in the fridge for at least 30 minutes, until ready to serve.

 

Chickpea Avocado Spread

Chickpea Avocado Spread

Chickpea Avocado Spread

Once a month, I contribute a recipe to quicktastymeals.com. In support of Jamie Oliver’s Food Revolution, this months post was for two kid-friendly smoothie recipes. If you’d like to see the recipes, you can check them out here. If you’re interested in finding out more about Food Revolution Day, you can click on the link here.

Now for this weeks recipe:

I’m a super big fan of recipes that come together with very little effort and require very few ingredients. Recipes that, despite their simplicity, still pack a ton of flavour into every bite. Attempting to eat healthfully and squeeze extra veggies into my day, I’ve been making veggie sandwiches for lunch lately. They’re super healthy, satisfying, and can be super delicious if you add a delicious spread or sauce. My usual favourite additions are hummus or mashed avocados, so the other day I thought “what would happen if I combined the two?”. What happened was complete deliciousness and a new favourite sandwich spread. The bonus is that the leftovers make a fantastic veggie or cracker dip. With only 5 ingredients and 5 minutes, you really can’t go wrong.

1/2 Cup chickpeas, rinsed

1/2 avocado

2 tbsp lemon juice

1 tbsp mint, finely chopped

salt to taste

Mash together the chickpeas and avocado. Stir in the lemon juice, mint and salt until well combined. Spread on sandwiches or use as a dip for veggies and crackers.

Bean Sprout Salad with Peanut dressing and pan fried Tofu

Bean sprout salad with tofu

Bean sprout salad with tofu

 

 

Whew! That seems like a long title for what is really a simple dish.

Over the past few weeks, I feel like I’ve been posting some pretty meat heavy dishes and have decided it’s time to lighten up the menu a little bit. I’ve also decided that it’s time to play around a bit more with the vegetarian meals we have at home. I try to make a meatless dinner once or twice a week, but lately I feel like I’ve fallen into the rut of making the same few dishes over and over again. In an attempt to change things up a bit I’ve been playing around with tofu. It’s something I have very little experience with other than the few little bits that are usually in my miso soup. Continue reading

Easy Homemade Chocolate Granola Bars

If you’re like me and hate sending your kids to school with store bought granola bars, here’s a way healthier alternative. These can be mixed together in less than 5 minutes and are completely nut free. They’re also incredibly yummy and dangerously addictive. Enjoy!

#Easy #Homemade #Chocolate Granola Bars: Nut-free for the kiddies.

Spicy Prawn Soup

Spicy Prawn Soup

Spicy Prawn Soup

 

This soup is a variation of one of my mother in law’s favourite recipes. She calls her recipe zuppa soup, but I’ve changed the name to Spicy Prawn Soup to better describe it. Let me just say that I have a really hard time following recipes, which might seem pretty obvious given that the first thing I did was change the name of this one. When it came time to make the soup, I couldn’t help myself, I had to make a few little tweaks. That’s how I cook, feeling my way through a recipe and tweaking little things as I go. I feel that recipes are really more of a Continue reading

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